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The exploration of the subnuclear world is done through increasingly complex experiments covering a wide range of energies and in a large variety of environments - from particle accelerators, underground detectors to satellites and space laboratories. For these research programs to succeed, novel techniques, new materials and new instrumentation need to be used in detectors, often on a large scale. Hence, particle physics is at the forefront of technological advancement and leads to numerous applications. Among these, medical applications have a particular importance due to the health and soc

Nuclear astrophysics --- Particles (Nuclear physics) --- Particle acceleration --- Nuclear counters --- Nuclear physics --- Medical physics --- Health physics --- Health radiation physics --- Medical radiation physics --- Radiotherapy physics --- Radiation therapy physics --- Biophysics --- Physics --- Acceleration (Mechanics) --- Instruments --- Acceleration --- Astroparticle --- Space physics

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This book addresses the use and management of chemicals in the food and beverage industry. The authors explore the use of chemicals as food additives and sanitizers, and provide an overview of their toxicological characterisation with regard to the employees who handle them, and to consumers. In addition, the authors pay special attention to the safe and reliable management of chemicals in the food production and packaging areas, and in quality control laboratories. Topics such as toxicological risks, the importance of labelling, technical and material safety data sheets, risk categories (e.g. fire, explosion, unforeseen chemical reactions, etc.), safe use of hazardous chemicals, prevention procedures, and emergency planning in laboratories and industrial areas are also covered. In closing, readers will learn more about the future behaviour of food-production workers regarding chemical handling and approved uses, especially in light of the recent REACH obligations. Given its scope, the book will appeal not only to researchers interested in food production, food safety, risk prevention and public health, but also to professionals involved in quality control and risk assessment in the food and beverage industry.

Food—Biotechnology. --- Industrial engineering. --- Production engineering. --- Chemistry. --- Nutrition   . --- Food Science. --- Industrial and Production Engineering. --- Safety in Chemistry, Dangerous Goods. --- Nutrition. --- Alimentation --- Food --- Nutrition --- Health --- Physiology --- Diet --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Physical sciences --- Manufacturing engineering --- Process engineering --- Industrial engineering --- Mechanical engineering --- Management engineering --- Simplification in industry --- Engineering --- Value analysis (Cost control) --- Health aspects --- Analysis. --- Analysis of food --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Chemistry, Technical --- Sanitary chemistry --- Chemistry --- Composition

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This book addresses the traditional use of a specific crop legume, grass pea (Lathyrus sativus), as a food product and ingredient for typical food products. Grass pea has very interesting nutritional qualities, including an abundance of proteins and peculiar organoleptic properties. As the crop also shows an enhanced resistance to adverse conditions, it is used in many geographical areas as the main ingredient of certain traditional foods. On the other hand, grass pea is questionable as a source of human and animal nutrition because it contains a neurotoxin – β-N-oxalyl-L-α,β-diaminopropionic acid – that is known for its neurological effects. The related disease is referred to as ‘neurolathyrism’ and occurs when grass pea-based foods are consumed in large quantities. The book is divided into five chapters, the first of which summarizes the chemical and biochemical properties of grass pea and provides nutritional evaluations. The second chapter provides an overview of foods containing Lathyrus sativus around the world, while the third describes Italian foods in detail. The fourth chapter focuses on the problem of neurolathyrism in connection with human nutrition and health. In closing, the fifth chapter sheds light on the historical and traditional food products sector from a food traceability and authenticity standpoint.

Nutrition   . --- Food—Biotechnology. --- Analytical chemistry. --- Law—Europe. --- Nutrition. --- Food Science. --- Analytical Chemistry. --- European Law. --- Analysis, Chemical --- Analytical chemistry --- Chemical analysis --- Metallurgical analysis --- Mineralogy, Determinative --- Alimentation --- Food --- Nutrition --- Health --- Physiology --- Diet --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Health aspects --- Analytic chemistry --- Chemistry, Analytic --- Chemistry --- Lathyrus. --- Legumes

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This book reviews the authenticity of certain Street Food specialties from the viewpoint of food chemists. At present, the food market clearly shows the predominance of fast-food operators in many Western countries. However, the concomitant presence of the traditional lifestyle model known as the Mediterranean Diet in Europe has also been increasingly adopted in many countries, in some cases with unforeseen effects such as offering Mediterranean-like foods for out-of-home consumption. This commercial strategy also includes the so-called Street Food, which is marketed as a variation on Mediterranean foods. One of the best known versions of Street Food products can be found in Sicily, Italy, and particularly in its largest city, Palermo. Because of certain authenticity issues, the Italian National Council of Research Chemists has issued four procedural guidelines for various Palermo specialties with the aim of attaining the traditional specialty guaranteed status in accordance with European Regulation (EU) No 1151/2012. The first chapter of the book provides a brief introduction to the general concept of Street Foods. The remaining four chapters describe four food specialties – Arancina, Sfincionello, Pane ca meusa, and Pane e panelle – typically produced in Palermo, with particular reference to their chemical composition, identification of raw materials from a chemical viewpoint, permissible cooking and preparation procedures (with chemical explanations), preservation, and storage. The book offers a unique guide to Street Food authenticity, and can also serve as a reference work for other traditional/historical products. .

European law --- Analytical chemistry --- Nutritionary hygiene. Diet --- Food science and technology --- voedingstechnologie --- analytische chemie --- voedingsleer --- Europees recht

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This brief discusses the influence of modern food production on dietary patterns and chronic diseases. In four concise chapters the authors explore different aspects of this topical issue. Chapter one highlights the importance of advanced glycation end products in food and describes how high levels of these complex molecules can lead to an increase in chronic diseases. Chapter two addresses the role of carbohydrates in inexpensive and tasty foods, while chapter three outlines how vegetable fats, notably palm oil, are used in selected industrial foods and explores their relation to hyper-palatability and other health issues. Lastly, the fourth chapter discusses the increasing demand for high-protein foods and the concomitant availability of vegan products. This brief is of interest to researchers in food production, food hygiene and public health, but is also relevant for certification bodies and specialists in the food industry.

Nutrition. --- Alimentation --- Food --- Nutrition --- Health --- Physiology --- Diet --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Health aspects --- Food science. --- Carbohydrates. --- Food Science. --- Public Health. --- Carbohydrate Chemistry. --- Carbs (Carbohydrates) --- Biomolecules --- Organic compounds --- Glycomics --- Science --- Food—Biotechnology. --- Nutrition   . --- Public health. --- Community health --- Health services --- Hygiene, Public --- Hygiene, Social --- Public health services --- Public hygiene --- Social hygiene --- Human services --- Biosecurity --- Health literacy --- Medicine, Preventive --- National health services --- Sanitation