Principles and Constructs of Environmental Pollution Studies | Book Publisher International

 

This book is entitled ‘Principles and Constructs of Environmental Pollution Studies’. Though it talks more about water and the atmosphere, some concepts of waste management were properly elucidated. The challenges associated with the global anthropogenic inputs cannot be over-emphasised. This book is centred on environmental pollution, particularly water, atmospheric composition, waste and waste management, food additives and preservatives. The need to give more detailed information and concepts of environmental studies necessitated the birth of this compendium. This book gives easier and well-understood meanings and definitions of salient concepts such as climate change, global warming, the greenhouse effect, acclimation, pollutants, contaminants, additives, and preservation. Some of these additives have been found to be lethal and toxic to humans. There is a need for undergraduates, graduates, environmentalists and lovers of the environment to read about the conservation of the ecosystem as shown in this book. This is because the environment remains our only inheritance and legacy for the present and future generations so as to attain sustainable development.

 

Author(s) Details

Iyama, William Azuka

Institute of Geosciences and Environmental Management, Rivers State University, Port Harcourt, Nigeria.

Nwagbara, Victor Uzoma

Faculty of Engineering and the Built Environment, Namibia University of Science and Technology, Windhoek, Namibia.

 

Please see the book here:- https://doi.org/10.9734/bpi/mono/978-93-48006-87-5

Unravelling the Science of Processed Foods and their Preservative Components | Chapter 7 | Exploration of Knowledge and Information in Sciences

The extensive consumption of processed foods and preservatives necessitates a critical examination of various aspects of processed foods such as the essential purposes of processing, the composition of processed foods and the methods of food processing. In the present chapter, ancient food preservation methods like drying, smoking, salting, fermentation etc. are contrasted with modern preservation methods including refrigeration, vacuum packaging, ultrasonication, freezing, nanotechnology etc. The chapter also deciphers the role of preservatives in preventing spoilage and enhancing product stability, providing an account of both natural and synthetic food additives. Additionally, it explores the mechanisms of action of preservatives and their potential consequences for overall well-being. The article illuminates the boundary between the convenience of processed foods and their potential health risks. As consumer demand for minimally processed alternatives grows, the chapter concludes by proposing considerations for the food industry, regulators and consumers to encourage a health-conscious approach to processed food choices.

 

Author (s) Details

 

Ruchi Kohli
Guru Nanak Dev University College, Narot Jaimal Singh-145026, (Punjab), India.

 

Anu Mittal
Guru Nanak Dev University College, Patti-143416, (Punjab) India.

 

Amit Mittal
School of Pharmaceutical Sciences, Lovely Professional University, Phagwara - 144411, Punjab, India.

 

Please see the book here:- https://doi.org/10.9734/bpi/mono/978-93-48859-02-0/CH7