Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The Special Issue on Advances in Water Distribution Networks (WDNs) explores four important topics of research in the framework of WDNs, namely simulation and optimization modelling, topology and partitioning, water quality, and service effectiveness. With regard to the first topic, the following aspects are addressed: pressure-driven formulations, algorithms for the optimal location of control valves to minimize leakage, the benefits of water discharge prediction for the remote real time control of valves, and transients generated by pumps operating as turbines. In the context of the second topic, a topological taxonomy of WDNs is presented, and partitioning methods for the creation of district metered areas are compared. In relation to the third topic, the vulnerability to trihalomethane is assessed, and a statistical optimization model to minimize heavy metal releases is presented. Finally, the fourth topic focusses on the estimation of non-revenue water, including leakage and unauthorized consumption, and on the assessment of service under intermittent supply conditions.

water distribution system --- artificial neural network --- 24 --- non-revenue water --- runaway conditions --- water quality (WQ) --- release of heavy metals (HMR) --- water service quality --- district metered areas --- modularity --- water distribution network --- optimization --- multiple source waters blending optimization (MSWBO) --- disinfection by-products --- multiple regression analysis --- snapshot simulation --- blending --- pump --- graph partitioning --- dual response surface optimization (DRSO) --- pressure-driven --- topological analysis --- pressure --- unsteady flow --- vulnerability --- water quality --- water distribution modelling --- real time control --- mathematical model --- water distribution network management --- energy recovery systems --- valve --- water hammer --- intermittent water supply --- leakage --- complex network theory

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

This e-book aims to compile advances in the area of food manufacturing including packaging to address issues of food safety, quality, fraud, and how these processes (new or old) could affect the organoleptic characteristics of foods, with the aim to promote consumers’ satisfaction. Moreover, food supply issues are explored. New and improved technologies are employed in the area of food manufacturing to address consumer needs in terms of quality and safety. The issues of research and development should be taken into account seriously before launching a new product onto the market. Finally, food fraud and authenticity are very important issues, and the food industry should focus on addressing them.

Technology: general issues --- redox potential --- color transfer --- beef juice --- beef meat --- eugenol --- encapsulation --- whey protein–maltodextrin conjugates --- chitosan --- olive oil --- cv. Lianolia Kerkyras --- cv. Koroneiki --- fatty acid methyl esters --- sterols --- authenticity --- quality --- LAB --- Bifidobacterium --- BLS --- fruits --- vegetables --- Oregano honey --- costeño-type cheese --- sodium chloride --- texture --- rheology --- microstructure. --- boba milk tea --- calcium alginate ball --- preparation method --- shelf life --- inventory --- new retailing --- baking industrial --- food supply chain coordination --- Two-stage production system --- corporate social responsibility --- supply chain --- dairy industry --- social charity --- Vietnam --- dry --- efficiency --- energy --- kiwifruit --- ultrasound --- edible coating --- nanoemulsion --- guaiacol peroxidase --- anthocyanins --- phenylalanine ammonia-lyase --- chub mackerel --- smoking treatment --- sensory analysis --- physiochemical characteristics --- microbiological quality --- biochemical analysis --- HMR --- pen shell --- squid meat --- superheated steam --- high-frequency defrosting --- cassava chips --- physicochemical properties --- MALDI-TOF --- applications --- food --- fraud --- adulteration --- n/a --- whey protein-maltodextrin conjugates --- costeño-type cheese

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

This e-book aims to compile advances in the area of food manufacturing including packaging to address issues of food safety, quality, fraud, and how these processes (new or old) could affect the organoleptic characteristics of foods, with the aim to promote consumers’ satisfaction. Moreover, food supply issues are explored. New and improved technologies are employed in the area of food manufacturing to address consumer needs in terms of quality and safety. The issues of research and development should be taken into account seriously before launching a new product onto the market. Finally, food fraud and authenticity are very important issues, and the food industry should focus on addressing them.

Technology: general issues --- redox potential --- color transfer --- beef juice --- beef meat --- eugenol --- encapsulation --- whey protein-maltodextrin conjugates --- chitosan --- olive oil --- cv. Lianolia Kerkyras --- cv. Koroneiki --- fatty acid methyl esters --- sterols --- authenticity --- quality --- LAB --- Bifidobacterium --- BLS --- fruits --- vegetables --- Oregano honey --- costeño-type cheese --- sodium chloride --- texture --- rheology --- microstructure. --- boba milk tea --- calcium alginate ball --- preparation method --- shelf life --- inventory --- new retailing --- baking industrial --- food supply chain coordination --- Two-stage production system --- corporate social responsibility --- supply chain --- dairy industry --- social charity --- Vietnam --- dry --- efficiency --- energy --- kiwifruit --- ultrasound --- edible coating --- nanoemulsion --- guaiacol peroxidase --- anthocyanins --- phenylalanine ammonia-lyase --- chub mackerel --- smoking treatment --- sensory analysis --- physiochemical characteristics --- microbiological quality --- biochemical analysis --- HMR --- pen shell --- squid meat --- superheated steam --- high-frequency defrosting --- cassava chips --- physicochemical properties --- MALDI-TOF --- applications --- food --- fraud --- adulteration