A reflection of the intense study of the effects of electromagnetic fields on living tissues that has taken place during the last decades, Advanced Electroporation Techniques in Biology and Medicine summarizes most recent experimental findings and theories related to permeabilization of biomembranes by pulsed electric fields. Edited by experts and

Non-thermal irreversible electroporation is a new minimally invasive surgical p- cedure with unique molecular selectivity attributes – in fact it may be considered the first clinical molecular surgery procedure. Non-thermal irreversible electro- ration is a molecular selective mode of cell ablation that employs brief electrical fields to produce nanoscale defects in the cell membrane, which can lead to cell death, without an effect on any of the other tissue molecules. The electrical fields can be produced through contact by insertion of electrode needles around the undesirable tissue and non-invasively by electromagnetic induction. This new - dition to the medical armamentarium requires the active involvement and is of interest to clinical physicians, medical researchers, mechanical engineers, che- cal engineers, electrical engineers, instrumentation designers, medical companies and many other fields and disciplines that were never exposed in their training to irreversible electroporation or to a similar concept. This edited book is designed to be a comprehensive introduction to the field of irreversible electroporation to those that were not exposed or trained in the field before and can also serve as a reference manual. Irreversible electroporation is broad and interdisciplinary. Therefore, we have made an attempt to cover every one of the various aspects of the field from an introductory basic level to state of the art.

Bioelectromagnetic and Subtle Energy Medicine focuses on a wide variety of evidence-based bioelectromagnetic and subtle energy therapies for disorders ranging from cancer, cardiomyopathy, and Parkinson's disease to depression, anxiety, and pain. Since publication of the first edition more than a decade ago, there have been so many advances in these

Through a biophysical approach, Electromagnetic Fields in Biology and Medicine provides state-of-the-art knowledge on both the biological and therapeutic effects of Electromagnetic Fields (EMFs). The reader is guided through explanations of general problems related to the benefits and hazards of EMFs, step-by-step engineering processes, and basic r

The two volumes of this new edition of the Handbook cover the basic biological, medical, physical, and electrical engineering principles. They also include experimental results concerning how electric and magnetic fields affect biological systems—both as potential hazards to health and potential tools for medical treatment and scientific research. They also include material on the relationship between the science and the regulatory processes concerning human exposure to the fields. Like its predecessors, this edition is intended to be useful as a reference book but also for introducing the reader to bioelectromagnetics or some of its aspects. FEATURES • New topics include coverage of electromagnetic effects in the terahertz region, effects on plants, and explicitly applying feedback concepts to the analysis of biological electromagnetic effects • Expanded coverage of electromagnetic brain stimulation, characterization and modeling of epithelial wounds, and recent lab experiments on at all frequencies • Section on background for setting standards and precautionary principle • Discussion of recent epidemiological, laboratory, and theoretical results; including: WHO IARC syntheses of epidemiological results on both high and low frequency fields, IITRI lab study of cancer in mice exposed to cell phone-like radiation, and other RF studies • All chapters updated by internationally acknowledged experts in the field

Many novel technologies have been proposed in the attempt to improve existing food processing methods. Among emerging nonthermal technologies, high intensity pulsed electric fields (PEF) is appealing due to its short treatment times and reduced heating effects. This book presents information accumulated on PEF during the last 15 years by experienced microbiologists, biochemists, food technologists, and electrical and food engineers.

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.