Optical integrated sensing and communication: Fundamentals, applications, challenges and future aspects

The article deals with application of Discrete Event Simulation in professional training which focuses on analysis, planning, management and decision making support during military operations characterized by high complexity, dynamics, large number of influencing factors and utilization of advanced technologies. One of the key areas of the planning process and subsequent implementation of the logistical support to deployed units, especially during the first phase of the operation, is the Reception, Staging and Onward Movement (RSOM) process. Logistics planners seek a compromise option, i.e. optimum between time available, cost and quality of implementation when planning and subsequently implementing optimal solutions. The paper deals with the possibility of using simulation in the field of training and logistics planning by implementing a specific technology, possible future aspects, operating conditions and tactical entities – such as Autonomous Systems.

Acta Psychiatrica ScandinavicaVolume 102, Issue S404 p. 59-81 June 8, 2000 Integrated treatment: Research — education — future aspects: Plenary Session First published: 27 July 2007 https://doi.org/10.1111/j.1600-0447.2000.tb10955.xAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Volume102, IssueS404September 2000Pages 59-81 RelatedInformation

A review and research on fuel cell electric vehicles: Topologies, power electronic converters, energy management methods, technical challenges, marketing and future aspects

Silver nanoparticles in the range from 1 to 100 nm are widely used in industrial applications as catalysis, electronics, and photonics, and they have unique properties such as optical, electrical, and magnetic characteristics that can be used as antimicrobial, biosensor textile, cosmetics, composite fibers, and electronic components and to amend shelf life of food substances. The main objective of the present review was to focus on formulation methods of silver nanoparticles with recent advances and future aspects. Silver nanoparticle shows very high potential towards biological applications. Several physicals, chemical, and various biological techniques have been employed to synthesize and stabilize silver nanoparticles. For the manufacture of silver nanoparticles, multiple methods, including chemical simplification with different natural and inorganic decreasing agents, physicochemical reduction, electrochemical procedures, and radiolysis, are employed. Silver nanoparticles are the single most manufacturer-identified material that can be used in all nanotechnology products. They can be used in food packing polymers to enhance the shelf lifespan. The present review is aimed at different types of synthesis and details of silver nanoparticles used as drug delivery vehicles, antibacterial activity, toxicity, recent advances, and future aspects.

1 New animal--derived ingredients. Keith G Anderson. 1.1 Introduction. 1.2 Mechanical upgrading of underutilised carcass meat. 1.3 Surimi. 1.3.1 Surimi from fish. 1.3.2 Red meat and poultry surimi. 1.4 Upgrading of meats using fractionation techniques. 1.5 Ingredients from blood. 1.6 Egg and other products. 1.7 Potential techniques for the production of animal--derived ingredients. 1.7.1 Ultrafiltration. 1.7.2 Membrane and membraneless osmosis. 1.7.3 Solvent extraction. 1.7.4 Supercritical extraction. 1.7.5 Enzyme modification. 1.7.6 Spray dying. 1.7.7 Fluidised--bed drying. 1.7.8 Thermoplastic extrusion. 1.8 Conclusions. References. 2 New marine--derived ingredients. Torger Borresen. 2.1 Introduction. 2.2 Additive or ingredient?. 2.3 The basis for new marine--derived ingredients. 2.4 Specific marine--derived compounds. 2.5 New marine--derived ingredients. 2.5.1 Antioxidants. 2.5.2 Taste--adding substances. 2.5.3 Water--binding agents. 2.5.4 Compounds active against microbes. 2.5.5 Enzymes. 2.6 Marine--derived ingredients being an integral part of the food. 2.7 Ingredients obtained from marine algae and bacteria. References. 3 The technology of reduced additive breadmaking. Terry Sharp. 3.1 Introduction. 3.2 Why are additives used?. 3.3 Key steps in breadmaking. 3.3.1 Inclusion of air. 3.3.2 Expansion of bubbles. 3.3.3 Retention of gases. 3.4 Compensating for raw material variation. 3.5 Improvement of dough--handling characteristics. 3.6 Extending the shelf--life of bread. 3.6.1 Organoleptic changes. 3.6.2 Microbial changes. 3.7 Conclusions. References. 4 Novel Food Packaging. Michael L Rooney and Kit L Yam. 4.1 Introduction. 4.2 Scope for avoidance of additives. 4.2.1 Food degradation processes. 4.2.2 Characteristic needs of foods. 4.3 Properties of packaging materials. 4.4 Packaging processes. 4.4.1 Gas atmosphere treatments. 4.4.2 Thermal treatments. 4.5 Active packaging technologies. 4.5.1 Oxygen scavengers. 4.5.2 Carbon dioxide control. 4.5.3 Water vapour control. 4.5.4 Ethylene scavenging. 4.5.5 Antimicrobial food packaging. 4.5.6 Anti--oxidant releasing packaging. 4.6 Future opportunities. References. 5 Antimicrobial preservative--reduced foods. Nikki Beales and Jim Smith. 5.1 Introduction. 5.2 Control of microorganisms. 5.2.1 Antimicrobial preservatives in foods. 5.2.2 Hurdle concept. 5.2.3 Formulations. 5.2.4 Processing environment. 5.2.5 Processing methods. 5.2.6 Packaging methods. 5.3 Alternatives to antimicrobial preservatives. 5.3.1 Nitrite alternatives. 5.3.2 Sulphite alternatives. 5.3.3 Low sodium products. 5.4 Alternative natural food preservation systems. 5.4.1 Natural antimicrobials found in animals and animal products. 5.4.2 Natural antimicrobials from microorganisms. 5.4.3 Natural antimicrobials from plants. 5.5 Combinations of existing preservative mechanisms and natural preservatives. 5.6 Conclusions. References. Further reading. 6 New plant--derived ingredients. Nazmul Haq. 6.1 Introduction. 6.2 High protein species. 6.3 Fruits and Nuts. 6.4 Culinary herbs and spices. 6.5 Essential oils. 6.6 Beverages and drinks. 6.7 Sugars and Sweeteners. 6.8 Gums and starches. 6.9 New technology. 6.10 Conclusions. Acknowledgements. References. Further reading. 7 Reduced additive brewing and winemaking. Creina S Stockley, T Nigel Sneyd and Terry H Lee. 7.1 Introduction: quality is a perception rather than a measurable parameter. 7.1.1 Winemaking. 7.1.2 Brewing. 7.1.3 Definition of an additive. 7.2 Antimicrobial agents. 7.2.1 Microbial spoilage in brewing. 7.2.2 Microbial spoilage in winemaking. 7.2.3 Addition of SO2 in winemaking. 7.2.4 Alternative additives to SO2 in winemaking. 7.2.5 Technological methods to reduce the amount of SO2 added. 7.2.6 Use of nisin in brewing. 7.3 Antioxidants. 7.3.1 Oxidation in brewing. 7.3.2 Oxidation in winemaking. Acknowledgements. References. Further reading. 8 Food from supplement--fed animals. Cameron Faustman. 8.1 Introduction. 8.2 Vitamin E supplementation. 8.2.1 Forms of vitamin E. 8.2.2 Vitamin E absorption. 8.2.3 Distribution of vitamin E within muscle. 8.2.4 Vitamin E and reduced lipid oxidation in muscle foods and milk. 8.2.5 Vitamin E supplementation and improved oxymyoglobin stability. 8.2.6 Effective antioxidant concentration of vitamin E in muscle foods. 8.2.7 Additional potential benefits of vitamin E to muscle foods. 8.2.8 Interaction between vitamin E and other nutrients in foods. 8.2.9 Cholesterol oxide formation and vitamin E. 8.2.10 Exogenous addition of vitamin E to meat products. 8.2.11 Potential of vitamin E toxicity in meat--producing animals. 8.3 Carotenoids. 8.3.1 Introduction. 8.3.2 Carotenoid supplementation in fish husbandry. 8.3.3 Carotenoid supplementation in fish -- food science concerns. 8.3.4 Carotenoid supplementation in poultry. 8.4 Vitamin C. 8.5 Cholesterol reduction. 8.6 Alteration of fatty acid profile. 8.7 Competitive exclusion. 8.8 Summary. Acknowledgements. References. 9 Starter cultures. Gunnar Mogensen. 9.1 Introduction. 9.2 Dairy products. 9.2.1 Additives used in dairy products. 9.2.2 Start cultures for dairy products. 9.2.3 Starters as substitutes for additives. 9.2.4 Future aspects. 9.3 Meat products. 9.3.1 Additives used in fermented meat products. 9.3.2 Starter cultures for meat products. 9.3.3 Starter cultures as substitutes for meat additives. 9.3.4 Future aspects. 9.4 Bread products. 9.4.1 Additives used in wheat bread products. 9.4.2 Additives used in rye bread products. 9.4.3 Microbiology applied in bread production. 9.4.4 Starter cultures as substitutes for bread additives. 9.4.5 Future aspects. 9.5 Genetic stability of lactic acid bacteria. 9.6 Possibilities in classical and modern technology. Acknowledgements. References. Index

1 New animal--derived ingredients. Keith G Anderson. 1.1 Introduction. 1.2 Mechanical upgrading of underutilised carcass meat. 1.3 Surimi. 1.3.1 Surimi from fish. 1.3.2 Red meat and poultry surimi. 1.4 Upgrading of meats using fractionation techniques. 1.5 Ingredients from blood. 1.6 Egg and other products. 1.7 Potential techniques for the production of animal--derived ingredients. 1.7.1 Ultrafiltration. 1.7.2 Membrane and membraneless osmosis. 1.7.3 Solvent extraction. 1.7.4 Supercritical extraction. 1.7.5 Enzyme modification. 1.7.6 Spray dying. 1.7.7 Fluidised--bed drying. 1.7.8 Thermoplastic extrusion. 1.8 Conclusions. References. 2 New marine--derived ingredients. Torger Borresen. 2.1 Introduction. 2.2 Additive or ingredient?. 2.3 The basis for new marine--derived ingredients. 2.4 Specific marine--derived compounds. 2.5 New marine--derived ingredients. 2.5.1 Antioxidants. 2.5.2 Taste--adding substances. 2.5.3 Water--binding agents. 2.5.4 Compounds active against microbes. 2.5.5 Enzymes. 2.6 Marine--derived ingredients being an integral part of the food. 2.7 Ingredients obtained from marine algae and bacteria. References. 3 The technology of reduced additive breadmaking. Terry Sharp. 3.1 Introduction. 3.2 Why are additives used?. 3.3 Key steps in breadmaking. 3.3.1 Inclusion of air. 3.3.2 Expansion of bubbles. 3.3.3 Retention of gases. 3.4 Compensating for raw material variation. 3.5 Improvement of dough--handling characteristics. 3.6 Extending the shelf--life of bread. 3.6.1 Organoleptic changes. 3.6.2 Microbial changes. 3.7 Conclusions. References. 4 Novel Food Packaging. Michael L Rooney and Kit L Yam. 4.1 Introduction. 4.2 Scope for avoidance of additives. 4.2.1 Food degradation processes. 4.2.2 Characteristic needs of foods. 4.3 Properties of packaging materials. 4.4 Packaging processes. 4.4.1 Gas atmosphere treatments. 4.4.2 Thermal treatments. 4.5 Active packaging technologies. 4.5.1 Oxygen scavengers. 4.5.2 Carbon dioxide control. 4.5.3 Water vapour control. 4.5.4 Ethylene scavenging. 4.5.5 Antimicrobial food packaging. 4.5.6 Anti--oxidant releasing packaging. 4.6 Future opportunities. References. 5 Antimicrobial preservative--reduced foods. Nikki Beales and Jim Smith. 5.1 Introduction. 5.2 Control of microorganisms. 5.2.1 Antimicrobial preservatives in foods. 5.2.2 Hurdle concept. 5.2.3 Formulations. 5.2.4 Processing environment. 5.2.5 Processing methods. 5.2.6 Packaging methods. 5.3 Alternatives to antimicrobial preservatives. 5.3.1 Nitrite alternatives. 5.3.2 Sulphite alternatives. 5.3.3 Low sodium products. 5.4 Alternative natural food preservation systems. 5.4.1 Natural antimicrobials found in animals and animal products. 5.4.2 Natural antimicrobials from microorganisms. 5.4.3 Natural antimicrobials from plants. 5.5 Combinations of existing preservative mechanisms and natural preservatives. 5.6 Conclusions. References. Further reading. 6 New plant--derived ingredients. Nazmul Haq. 6.1 Introduction. 6.2 High protein species. 6.3 Fruits and Nuts. 6.4 Culinary herbs and spices. 6.5 Essential oils. 6.6 Beverages and drinks. 6.7 Sugars and Sweeteners. 6.8 Gums and starches. 6.9 New technology. 6.10 Conclusions. Acknowledgements. References. Further reading. 7 Reduced additive brewing and winemaking. Creina S Stockley, T Nigel Sneyd and Terry H Lee. 7.1 Introduction: quality is a perception rather than a measurable parameter. 7.1.1 Winemaking. 7.1.2 Brewing. 7.1.3 Definition of an additive. 7.2 Antimicrobial agents. 7.2.1 Microbial spoilage in brewing. 7.2.2 Microbial spoilage in winemaking. 7.2.3 Addition of SO2 in winemaking. 7.2.4 Alternative additives to SO2 in winemaking. 7.2.5 Technological methods to reduce the amount of SO2 added. 7.2.6 Use of nisin in brewing. 7.3 Antioxidants. 7.3.1 Oxidation in brewing. 7.3.2 Oxidation in winemaking. Acknowledgements. References. Further reading. 8 Food from supplement--fed animals. Cameron Faustman. 8.1 Introduction. 8.2 Vitamin E supplementation. 8.2.1 Forms of vitamin E. 8.2.2 Vitamin E absorption. 8.2.3 Distribution of vitamin E within muscle. 8.2.4 Vitamin E and reduced lipid oxidation in muscle foods and milk. 8.2.5 Vitamin E supplementation and improved oxymyoglobin stability. 8.2.6 Effective antioxidant concentration of vitamin E in muscle foods. 8.2.7 Additional potential benefits of vitamin E to muscle foods. 8.2.8 Interaction between vitamin E and other nutrients in foods. 8.2.9 Cholesterol oxide formation and vitamin E. 8.2.10 Exogenous addition of vitamin E to meat products. 8.2.11 Potential of vitamin E toxicity in meat--producing animals. 8.3 Carotenoids. 8.3.1 Introduction. 8.3.2 Carotenoid supplementation in fish husbandry. 8.3.3 Carotenoid supplementation in fish -- food science concerns. 8.3.4 Carotenoid supplementation in poultry. 8.4 Vitamin C. 8.5 Cholesterol reduction. 8.6 Alteration of fatty acid profile. 8.7 Competitive exclusion. 8.8 Summary. Acknowledgements. References. 9 Starter cultures. Gunnar Mogensen. 9.1 Introduction. 9.2 Dairy products. 9.2.1 Additives used in dairy products. 9.2.2 Start cultures for dairy products. 9.2.3 Starters as substitutes for additives. 9.2.4 Future aspects. 9.3 Meat products. 9.3.1 Additives used in fermented meat products. 9.3.2 Starter cultures for meat products. 9.3.3 Starter cultures as substitutes for meat additives. 9.3.4 Future aspects. 9.4 Bread products. 9.4.1 Additives used in wheat bread products. 9.4.2 Additives used in rye bread products. 9.4.3 Microbiology applied in bread production. 9.4.4 Starter cultures as substitutes for bread additives. 9.4.5 Future aspects. 9.5 Genetic stability of lactic acid bacteria. 9.6 Possibilities in classical and modern technology. Acknowledgements. References. Index

Focuses on the use of biocides to combat the growth of microorganisms in coolant systems and oils. Outlines measures which can limit or prevent mcrobial growth and provides a brief summary of the European Biocidal Products Directive.

Internet of Things is smartly changing various existing research areas into new themes, including smart health, smart home, smart industry, and smart transport. Relying on the basis of “smart transport,” Internet of Vehicles (IoV) is evolving as a new theme of research and development from vehicular ad hoc networks (VANETs). This paper presents a comprehensive framework of IoV with emphasis on layered architecture, protocol stack, network model, challenges, and future aspects. Specifically, following the background on the evolution of VANETs and motivation on IoV an overview of IoV is presented as the heterogeneous vehicular networks. The IoV includes five types of vehicular communications, namely, vehicle-to-vehicle, vehicle-to-roadside, vehicle-to-infrastructure of cellular networks, vehicle-to-personal devices, and vehicle-to-sensors. A five layered architecture of IoV is proposed considering functionalities and representations of each layer. A protocol stack for the layered architecture is structured considering management, operational, and security planes. A network model of IoV is proposed based on the three network elements, including cloud, connection, and client. The benefits of the design and development of IoV are highlighted by performing a qualitative comparison between IoV and VANETs. Finally, the challenges ahead for realizing IoV are discussed and future aspects of IoV are envisioned.

This study looks into the aspects of Internet of Things (IoT) architecture, low-power IoT architecture, with their functionality and challenges with opportunities in future aspects for implementation of LPIoT. Low-power wide area network (LPWAN) technology is essential for IoT applications deployment. The Internet of Things is an emerging paradigm that paves the way for smart and sustainable applications, environments, infrastructures, and services. IoT is happening at a rapid pace, and it has already brought in changes to some basic human needs such as healthcare, supply chain management, sustainable energy management, and logistics. Low-power IoT is allows any object with an on-board microchip to connect directly to the Web. At the same time, the architectures should also take care of number of challenges in terms of range scalability, limitation, security, computing, battery lifetime, etc. In this paper, low-power Internet of Things (IoT) architecture along with the opportunities, challenges, and future aspects has been identified.KeywordsInternet of Things (IoT)Low-power IoT architectureNetworkingLPIoT challengesMobile computing

The bone anchored prostheses for amputees – Historical development, current status, and future aspects

For Abstract see ChemInform Abstract in Full Text.

Humans have relied on herbal medicines in health care and the treatment of numerous diseases since the very early stages of civilization. Herbal medicines or phytomedicines not only treat sickness but also guard against its complications simultaneously. The continuous use of synthetic medications is not safe for health because of their extreme negative impacts. So now a days, we can estimate that in some developing countries, such as the USA and England, herbal drugs make up to 25% of all consumption; on the other hand, in a few nations that are rapidly developing, like India and China, it comprises up to 80%. All over the world, more than ten thousand medicinal species are present. India is a well known producer of herbal plants that have a history of being used medicinally. As per the data of the International Union for Conservation of Nature (IUCN) and the World Wide Fund for Nature (WWF), there are 50000-80000 types of flowering plants that have medicinal value globally. Because they are less expensive, more acceptable in society and culture, better compatible with the human body, and cause less adverse effects, herbal medicines are currently in considerable need for primary healthcare in developing countries. Scientific understanding of plants advanced over the 19th and 20th centuries, and active chemicals that are utilized to create new medicines were isolated. However, there are other issues with using phytomedicines that need to be resolved. This time period also saw the rise of herbal pharmacopoeias, standardized herbal preparations, and larger-scale production of herbal medicines for the future development of not only this field but also for the 80% of the world's population that belongs to the extreme limit of poverty. This study attempts to review different potent approach of herbal medicines, their current status and their future aspects.

The most prominent transition has all to do with the electric vehicles within the evolving technological environment facing rapid advancement today. Effective thermal performance of an electric vehicle battery pack is of utmost importance, in terms of both safety and performance, longevity. In this review a context of conductive composite materials in battery heat exchange systems (BHES) is explored, thus giving indication into the importance of architecture in optimizing heat transfer within EV battery modules. The ultimate aim is to present up‐to‐date developments in material science that will improve the thermal performance of battery thermal management systems (BTMS), achieve uniform heat distribution, and increase battery efficiency. In this regard, future aspects' emphasis is put on porous foam composites incorporating phase change materials (PCM), which are highly promising in improving thermal regulation under variable operational conditions. This study is something different from previous reviews because this article particularly highlights conductive composite phase change materials in thermal regulation for EV battery packs and recent advances. The review will also give a comparative account of conventional and advanced cooling methods, the challenges of which mainly lie in material integration and costs and will point toward possible futures of research and development in thermal management strategies for EV batteries.

Decision letter for "Evaluating Red Blood Cells' Membrane Fluidity in Diabetes: Insights, Mechanisms, and Future Aspects"

Decision letter for "Evaluating Red Blood Cells' Membrane Fluidity in Diabetes: Insights, Mechanisms, and Future Aspects"