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As tree nuts and peanuts become increasingly recognised for their health-promoting properties, the provision of safe, high quality nuts is a growing concern. Improving the safety and quality of nuts reviews key aspects of nut safety and quality management.

Part one explores production and processing practices and their influence on nut contaminants. Chapters discuss agricultural practices to reduce microbial contamination of nuts, pest control in postharvest nuts, and the impact of nut postharvest handling, de-shelling, drying and storage on quality. Further chapters review the validation of processes for reducing the microbial load on nuts and integrating Hazard Analysis Critical Control Point (HACCP) and Statistical Process Control (SPC) for safer nut processing. Chapters in part two focus on improving nut quality and safety and highlight oxidative rancidity in nuts, the impact of roasting on nut quality, and advances in automated nut sorting. Final chapters explore the safety and quality of a variety of nuts including almonds, macadamia nuts, pecans, peanuts, pistachios and walnuts.

Improving the safety and quality of nuts is a comprehensive resource for food safety, product development and QA professionals using nuts in foods, those involved in nut growing, nut handling and nut processing, and researchers in food science and horticulture departments interested in the area.

• Reviews key aspects of nut safety and quality management and addresses the influences of production and processing practices on nut safety
• Analyses particular nut contaminants, safety management in nut processing and significant nut quality issues, such as oxidative rancidity
• Places focus on quality and safety in the production and processing of selected types of nuts

Fresh fruit and vegetables have been identified as a significant source of pathogens and chemical contaminants. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the safety of fresh fruit and vegetables reviews this research and its implications for food processors.

Part one reviews the major hazards affecting fruit and vegetables such as pathogens and pesticide residues. Building on this foundation, Part two discusses ways of controlling these hazards through such techniques as HACCP and risk assessment. The final part of the book analyses the range of decontamination and preservation techniques available, from alternatives to hypochlorite washing systems and ozone decontamination to good practice in storage and transport.

With its distinguished editor and international team of contributors, Improving the safety of fresh fruit and vegetables is a standard reference for all those involved in fruit and vegetable production and processing.

• Reviews recent research on controlling hazards at all stages of the supply chain
• Discusses the implications of this research on food processors
• Discusses the implications of this research on food processors

The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the safety of fresh meat reviews this research and its implications for the meat industry.

Part one discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens, chemical and other contaminants. A number of chapters discuss ways of controlling such hazards in the farm environment. The second part of the book reviews the identification and control of hazards during and after slaughter. There are chapters both on contamination risks and how they can best be managed. The range of decontamination techniques available to meat processors as well as such areas as packaging and storage are examined.

With its distinguished editor and international team of contributors, Improving the safety of fresh meat is a standard reference for the meat industry.

• Learn how to identify and control hazards at all stages in the supply chain
• An authoritative reference on reducing microbial and other hazards in raw and fresh red meat
• Understand the necessity for effective intervention at each production process

The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality. Improving the thermal processing of foods summarises key research both on improving particular thermal processing techniques and measuring their effectiveness.

Part one examines how best to optimise thermal processes, with chapters addressing safety and quality, efficiency and productivity and the application of computational fluid dynamics. Part two focuses on developments in technologies for sterilisation and pasteurisation with chapters on modelling retort temperature control and developments in packaging, sous-vide and cook-chill processing. There are chapters covering continuous heat processing, including developments in tubular heat exchangers, aseptic processing and ohmic and air impingement heating. The fourth part considers the validation of thermal processes, modelling heat penetration curves, using data loggers and time-temperature integrators and other new measuring techniques. The final group of chapters detail methods of analysing microbial inactivation in thermal processing and identifying and dealing with heat-resistant bacteria.

Improving the thermal processing of foods is a standard reference book for those working in the food processing industry.

• Concisely explores prevailing developments in thermal technologies
• Summarises key research for improving food preservation techniques
• Analyses the effectiveness of methods used to enhance the quality of food

Improving the User Experience through Practical Data Analytics shows you how to make UX design decisions based on data—not hunches. Authors Fritz and Berger help the UX professional recognize the enormous potential of user data that is collected as a natural by-product of routine UX research methods, including moderated usability tests, unmoderated usability tests, surveys, and contextual inquiries. Then, step-by-step, they explain how to utilize both descriptive and predictive statistical techniques to gain meaningful insight with that data. By mastering the use of these techniques, you’ll delight your users, increase your bottom line and gain a powerful competitive advantage for your company—and yourself.

Key features include:

• Practical advise on choosing the right data analysis technique for each project.
• A step-by-step methodology for applying each technique, including examples and scenarios drawn from the UX field.
• Detailed screen shots and instructions for performing the techniques using Excel (both for PC and Mac) and SPSS.
• Clear and concise guidance on interpreting the data output.
• Exercises to practice the techniques, along with access to sample data on the companion website.

• Practical guidance on choosing the right data analysis technique for each project.
• Real-world examples to build a theoretical and practical understanding of key concepts from consumer and financial verticals.
• A step-by-step methodology for applying each predictive technique, including detailed examples.
• A detailed guide to interpreting the data output and examples of how to effectively present the findings in a report.
• Exercises to learn the techniques, along with access to sample data on the companion website.

In the light of recent legislation and a number of food safety incidents, traceability of food products back from the consumer to the very beginning of the supply chain has never been so important. This important book describes key components of traceability systems and how food manufacturers can manage them effectively.

After an introductory chapter on the nature of traceability systems, the first part of the book reviews the role of traceability systems not only in ensuring food safety but in optimising business performance. Part two looks at ways of building traceability systems, with chapters on modelling, identifying and resolving bottlenecks in traceability systems, including process information and tracing analytical measurements. Part three reviews key traceability technologies such as DNA markers, electronic tagging of farm animals, ways of storing and transmitting traceability data and the range of data carrier technologies.

Improving traceability in food processing and distribution is an important reference for QA staff in the food industry in meeting regulatory requirements and improving the safety and quality of food products.

• Describes traceability systems and how food manufacturers can manage them effectively
• Edited by two leading experts in the field

In Situ Molecular Pathology and Co-Expression Analyses explains, in easy-to-understand language, simplified ways of understanding and performing in situ hybridization and immunohistochemistry tests. The book also focuses on straightforward protocols used to simultaneously detect two or more proteins/nucleic acids within intact tissue by doing co-expression analyses.

The fields of in situ hybridization and immunohistochemistry have expanded rapidly due to the use of computer-based analysis. To get the most out of these automated platforms, researchers and diagnostic biomedical investigators must have a solid understanding of the basics of in situ-based tests, protocols, and regimens for troubleshooting.

Practicing molecular pathologists, clinical chemists, and toxicologists, as well as clinicians and researchers in training, will benefit from this book's clear presentation of protocols and theoretical framework.

• Includes over 200 easy-to-follow experimental protocols
• Features chapter-ending summaries of "Key Points to Remember" to bring beginners up to speed with any seasoned veteran in the field
• Offers two chapters written by industry leaders in the fields of in situ hybridization, immunohistochemistry, and computer software for co-expression analyses

Incineration of Wastes address the developments in the application of the combustion process to the incineration of solid municipal and hazardous wastes and examines its fundamental scientific basis.
The text covers topics such as the generation and management of hazardous wastes; the fuel properties and process of municipal solid waste combustion; and mass burn systems for the combustion of municipal solid waste, its case studies, and the manipulation of its processes. Also covered are topics such as the production and combustion of refuse derived fuels, the fundamentals of hazardous solid waste combustion, and permanent solid hazardous waste incineration systems.
The book is recommended for sanitation engineers and scientists who would like to know more about the use of municipal solid wastes as an energy source through the process of incineration.

Inclusive Radio Communication Networks for 5G and Beyond is based on the COST IRACON project that consists of 500 researchers from academia and industry, with 120 institutions from Europe, US and the Far East involved. The book presents state-of-the-art design and analysis methods for 5G (and beyond) radio communication networks, along with key challenges and issues related to the development of 5G networks.