The limited aqueous solubility of bioactive pharmaceutical ingredients presents a tremendous challenge in the development of new drugs. In recent years, methods have been developed to protect these sensitive bioactive compounds, namely antioxidants, with the aim of increasing the public sanitation grades. Emulsion-based systems are particularly interesting as colloidal delivery encapsulation systems, because they can easily be created from food-grade ingredients using relatively simple processing protocols. It is one of the most favorable delivery systems to increase the solubility of phytochemicals, nutraceuticals and food additives. Emulsion‐based Encapsulation of Antioxidants: Design and Performance advances the field of colloid science through the investigation of the effects of formulation and process parameters that influence emulsion production. The book offers a deeper comprehension of the technological and biological aspects of the incorporation of encapsulated compounds in food matrices and explication of their activity. Chapters provide an overview of the status of emulsion-based formulations to encapsulate antioxidants, fabrication, properties, applications, and biological fate with emphasis on systems suitable for utilization within industry. Special emphasis is placed on the antioxidant activity of the carriers being the key advantage of these emulsion-based systems. The main aim of the book is to inspire and to guide fellow scientists and students in this field. Filled with illustrations, figures, case studies, practical examples, and historical perspectives, the book can also be used as a practical handbook or graduate textbook. For industry professionals, the book presents easy-to-achieve approaches to industrial pharmaceutical production.

As the state-of-the-art imaging technologies became more and more advanced, yielding scientific data at unprecedented detail and volume, the need to process and interpret all the data has made image processing and computer vision increasingly important. Sources of data that have to be routinely dealt with today's applications include video transmission, wireless communication, automatic fingerprint processing, massive databanks, non-weary and accurate automatic airport screening, robust night vision, just to name a few. Multidisciplinary inputs from other disciplines such as physics, computational neuroscience, cognitive science, mathematics, and biology will have a fundamental impact in the progress of imaging and vision sciences. One of the advantages of the study of biological organisms is to devise very different type of computational paradigms by implementing a neural network with a high degree of local connectivity. This is a comprehensive and rigorous reference in the area of biologically motivated vision sensors. The study of biologically visual systems can be considered as a two way avenue. On the one hand, biological organisms can provide a source of inspiration for new computational efficient and robust vision models and on the other hand machine vision approaches can provide new insights for understanding biological visual systems. Along the different chapters, this book covers a wide range of topics from fundamental to more specialized topics, including visual analysis based on a computational level, hardware implementation, and the design of new more advanced vision sensors. The last two sections of the book provide an overview of a few representative applications and current state of the art of the research in this area. This makes it a valuable book for graduate, Master, PhD students and also researchers in the field.

"Central American Migrations in the Twenty-First Century is an interdisciplinary approach to human mobility in Central America and beyond"--

This singular text aims to strengthen the scientific understanding of food product design and engineering, and to stimulate and accelerate the development of innovative, complex and highly structured products and suitable production processes. By gathering an interdisciplinary team of scientists from the research areas of food engineering, biophysics, applied soft matter, food technology and applied human nutrition, this book contributes to an integrated process and product design approach for creating innovative, multi-phase structured foods delivering functionality. Delivering functionality in foods: from structure design to product engineering serves as an important reference for food engineers, food technologists and nutritionists, covering all aspects of the design of food structures and their application in the development of functional food products. From the delivery of health-related functionalities to process and product engineering for delivery of multiple food properties, this work provides a comprehensive overview of the knowledge, processes and technologies required for the design of functional foods.