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Based on the author’s wide-ranging experience as a robot user, supplier and consultant, Implementation of Robot Systems will enable you to approach the use of robots in your plant or facility armed with the right knowledge base and awareness of critical factors to take into account. This book starts with the basics of typical applications and robot capabilities before covering all stages of successful robot integration. Potential problems and pitfalls are flagged and worked through so that you can learn from others’ mistakes and plan proactively with possible issues in mind. Taking in content from the author’s graduate level teaching of automation and robotics for engineering in business and his consultancy as part of a UK Government program to help companies advance their technologies and practices in the area, Implementation of Robot Systems blends technical information with critical financial and business considerations to help you stay ahead of the competition.

• Includes case studies of typical robot capabilities and use across a range of industries, with real-world installation examples and problems encountered
• Provides step-by-step coverage of the various stages required to achieve successful implementation, including system design, financial justification, working with suppliers and project management
• Offers no-nonsense advice on the pitfalls and issues to anticipate, along with guidance on how to avoid or resolve them for cost and time-effective solutions

Implementing Digital Forensic Readiness: From Reactive to Proactive Process shows information security and digital forensic professionals how to increase operational efficiencies by implementing a pro-active approach to digital forensics throughout their organization. It demonstrates how digital forensics aligns strategically within an organization’s business operations and information security’s program. This book illustrates how the proper collection, preservation, and presentation of digital evidence is essential for reducing potential business impact as a result of digital crimes, disputes, and incidents. It also explains how every stage in the digital evidence lifecycle impacts the integrity of data, and how to properly manage digital evidence throughout the entire investigation. Using a digital forensic readiness approach and preparedness as a business goal, the administrative, technical, and physical elements included throughout this book will enhance the relevance and credibility of digital evidence. Learn how to document the available systems and logs as potential digital evidence sources, how gap analysis can be used where digital evidence is not sufficient, and the importance of monitoring data sources in a timely manner. This book offers standard operating procedures to document how an evidence-based presentation should be made, featuring legal resources for reviewing digital evidence.

• Explores the training needed to ensure competent performance of the handling, collecting, and preservation of digital evidence
• Discusses the importance of how long term data storage must take into consideration confidentiality, integrity, and availability of digital evidence
• Emphasizes how incidents identified through proactive monitoring can be reviewed in terms of business risk
• Includes learning aids such as chapter introductions, objectives, summaries, and definitions

The increase of immigrant population in developed countries (mainly in Europe and North America) together with an important increase of international travel worldwide are the two most important causes that have contributed to the introduction and diagnosis of imported/tropical infectious diseases in these countries. These factors have had an important impact in developed countries in both social and economic aspects. Imported Infectious Diseases focuses not only on describing the infections, but also in evaluating the current epidemiology, the economic and social impact and the possibility to apply immunization measures and vaccines. The main purpose of this book is to give an overview of the current most important and frequent imported infectious diseases in developed countries. The first chapter informs about the medical services that are being offered to the immigrants in the main developed countries depending on the legal situation. Following chapters describe the main surveillance systems for these kinds of diseases, mainly in Europe and North America. Finally, remaining chapters contain sections on epidemiology, pathogenesis, clinical features, diagnosis, treatment and prevention.

Improved Oil Recovery by Surfactant and Polymer Flooding contains papers presented at the 1976 AIChE Symposium on Improved Oil Recovery by Surfactant and Polymer Flooding held in Kansas City.
Organized into 18 chapters, the book includes papers that introduce petroleum reservoirs and discuss interfacial tension; molecular forces; molecular aspects of ultralow interfacial tension; the structure, formation, and phase inversion of microemulsions; and thermodynamics of micellization and related phenomena. Papers on adsorption phenomena at solid/liquid interfaces and reservoir rocks, as well as on flow through porous media studies on polymer solutions, microemulsions, and soluble oils are also provided. Significant topics on molecular, microscopic, and macroscopic aspects of oil displacement in porous media by surfactant and polymer solutions and related phenomena are also discussed. The literature cited in this book forms a comprehensive list of references in relation to improved oil recovery by surfactant and polymer flooding.
This book will be useful to experts and non-experts in this field of research.

Improving and Tailoring Enzymes for Food Quality and Functionality provides readers with the latest information on enzymes, a biological processing tool that offers the food industry a unique means to control and tailor specific food properties.

The book explores new techniques in the production, engineering, and application of enzymes, covering sourcing, isolation, and production of enzymes for food applications. In addition, chapters include detailed discussions of enzyme processing, analytical and diagnostic applications of enzymes in the food industry, and enzyme applications in specific food commodities.

• Provides readers with the latest information on enzymes and their unique applications in the food industry
• Explores new techniques in the production, engineering, and application of enzymes, covering sourcing, isolation, and production of enzymes for food applications
• Chapters include detailed discussions of enzyme processing, engineering and analytical and diagnostic applications of enzymes in the food industry, and enzyme applications in specific food commodities

Metacognition is a set of active mental processes that allows users to monitor, regulate, and direct their personal cognitive strategies. Improving Student Information Search traces the impact of a tutorial on education graduate students’ problem-solving in online research databases. The tutorial centres on idea tactics developed by Bates that represent metacognitive strategies designed to improve information search outcomes. The first half of the book explores the role of metacognition in problem-solving, especially for education graduate students. It also discusses the use of metacognitive scaffolds for improving students’ problem-solving. The second half of the book presents the mixed method study, including the development of the tutorial, its impact on seven graduate students’ search behaviour and outcomes, and suggestions for adapting the tutorial for other users.

• Provides metacognitive strategies to improve students’ information search outcomes
• Incorporates tips to enhance database search skills in digital libraries
• Includes seminal studies on information behaviour

As health problems such as obesity, heart disease and diabetes increase in many developed and developing countries, the food industry has come under mounting pressure to improve the nutritional quality of its products. Particular attention has focused on the health problems associated with saturated fats in food and on the potential health benefits of increasing monounsaturated and polyunsaturated fat content. Summarising key research in this field, this important collection reviews both the influence of dietary fats on health and practical strategies for improving the fat content of food products.

Part one reviews the evidence on the links between dietary fats and health. There are chapters on the links between saturated fatty acid intake, obesity, coronary heart disease, diabetes and cancer, as well as the health benefits of monounsaturated fats, polyunsaturated fatty acids (PUFAs) and conjugated linoleic acids (CLAs). Part two then discusses ways of reducing saturated fatty acids in food. It includes chapters on the role of lipids on food quality and ways of gaining consumer acceptance of low-fat foods, as well as chapters on improving fatty acid composition in dairy products and milk and the use of fat replacers. The final part of the book reviews ways of using polyunsaturated and other modified fatty acids in food products. It includes chapters on developing and using PUFAs as functional ingredients and ways of improving the sensory quality of products incorporating modified fats.

With its distinguished editors and international team of contributors, Improving the fat content of foods is a standard reference for nutritionists and product developers in the food industry.

• Reviews the influence of dietary fats on health
• Investigates practical strategies for improving the fat content of food products
• Discusses improving the fat content of foods whilst maintaining sensory quality

Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products reviews recent research in these areas.

Volume 1 focuses on egg chemistry, production and consumption. Part one sets the scene with information on egg production and consumption in certain countries. Part two then provides essential information on egg formation and chemistry. Factors that impact egg quality are the focus of part three. Chapters cover the role of poultry breeding, hen nutrition and laying environment, among other significant topics. Part four addresses organic and free range egg production, the impact of egg production on the environment and non-poultry eggs. A chapter on processed egg products completes the volume.

With its distinguished editors and international team of contributors, Volume 1 of Improving the safety and quality of eggs and egg products is an essential reference for managers in the egg industry, professionals in the food industry using eggs as ingredients and all those with a research interest in the subject.

• Focuses on egg chemistry, production and consumption with reference to the factors than can impact egg quality
• Reviews recent research in the areas of disease, egg quality and the development of new technologies to assure egg safety
• Comprehensively covers organic, free-range and processed egg production

Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products reviews recent research in these areas

Volume 2 focuses on egg safety and nutritional quality. Part one provides an overview of egg contaminants, covering both microbial pathogens and chemical residues. Salmonella control in laying hens is the focus of part two. Chapters cover essential topics such as monitoring and control procedures in laying flocks and egg decontamination methods. Finally, part three looks at the role of eggs in nutrition and other health applications. Chapters cover dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs, among other topics.

With its distinguished editors and international team of contributors, Volume 2 of Improving the safety and quality of eggs and egg products is an essential reference for managers in the egg industry, professionals in the food industry using eggs as ingredients and all those with a research interest in the subject.

• Focuses on egg safety and nutritional quality with reference to egg contaminants such as Salmonella Enteritidis
• Chapters discuss essential topics such as monitoring and control procedures in laying flocks and egg decontamination methods
• Presents a comprehensive overview of the role of eggs in nutrition and other health applications including dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs