Estimated losses of cocoa production annually because of diseases.
\r\n\tThis book written by prominent scholars, researchers, and scientists provides updates and new perspectives on Capsicum biology, origin, taxonomy, germplasm characteristics, biochemistry, chemosystematics, toxicology, genetics, genomics, breeding, cultural practices, management, indigenous knowledge, responses to biotic and abiotic stresses, resistance and tolerance to pathogens, processing, utilization, industry, and global markets. This inclusive book on Capsicum is indispensable reference material to students, researchers, academicians, culinary enthusiasts, policymakers, and stakeholders involved in Capsicum utilization, processing, development, research, and instruction.
",isbn:"978-1-80356-006-9",printIsbn:"978-1-80356-005-2",pdfIsbn:"978-1-80356-007-6",doi:null,price:0,priceEur:0,priceUsd:0,slug:null,numberOfPages:0,isOpenForSubmission:!1,isSalesforceBook:!1,isNomenclature:!1,hash:"0336b97ebc97ae7c2206e9c644c26bec",bookSignature:"Prof. Orlex B. Baylen Yllano",publishedDate:null,coverURL:"https://cdn.intechopen.com/books/images_new/11339.jpg",keywords:"Seeds, Growth and Development, Aromas, Phenolic Compounds, Medicinal Properties, Cytogenetics, Molecular Markers, Genetic Diversity, Breeding, Pathogens, Severe Weather Conditions, Market Demands",numberOfDownloads:40,numberOfWosCitations:0,numberOfCrossrefCitations:0,numberOfDimensionsCitations:0,numberOfTotalCitations:0,isAvailableForWebshopOrdering:!0,dateEndFirstStepPublish:"November 19th 2021",dateEndSecondStepPublish:"December 17th 2021",dateEndThirdStepPublish:"February 15th 2022",dateEndFourthStepPublish:"May 6th 2022",dateEndFifthStepPublish:"July 5th 2022",dateConfirmationOfParticipation:null,remainingDaysToSecondStep:"6 months",secondStepPassed:!0,areRegistrationsClosed:!0,currentStepOfPublishingProcess:5,editedByType:null,kuFlag:!1,biosketch:"Dr. Yllano's research interests include crop molecular biology, biotechnology, plant biology, environmental toxicology, bioremediation, and conservation genetics and he did his post-graduate research in Japan, Thailand, and the USA. He is a member of the American Association for the Advancement of Science (AAAS), the Association of Tropical Biology and Conservation, the Japan Society for the Promotion of Science (JSPS), and a Board Member of the Philippine Society of Biochemistry and Molecular Biology.",coeditorOneBiosketch:null,coeditorTwoBiosketch:null,coeditorThreeBiosketch:null,coeditorFourBiosketch:null,coeditorFiveBiosketch:null,editors:[{id:"414099",title:"Prof.",name:"Orlex B.",middleName:"Baylen",surname:"Yllano",slug:"orlex-b.-yllano",fullName:"Orlex B. Yllano",profilePictureURL:"https://mts.intechopen.com/storage/users/414099/images/system/414099.jpg",biography:"Dr. Orlex B. Yllano is Professor and Chair of the Department of Biology, College of Science and Technology, Adventist University of the Philippines, Cavite, Philippines. He holds a PhD in Molecular Biology and Biotechnology and did post-graduate research in Japan, Thailand, and the USA. Dr. Yllano has published papers on crop molecular biology and biotechnology, plant biology, environmental toxicology, bioremediation, and conservation genetics. He has mentored many graduate and undergraduate thesis students. He has published research papers in Scopus/ISI indexed journals. He has co-authored several books, which are now available on Amazon. Dr. Yllano is affiliated with national and international scientific societies. He serves as an editorial board member of an open-source journal and reviewer of SCOPUS Indexed journals. He is a recipient of several research and academic awards. Above all, he has the passion for research, teaching, and mentoring.",institutionString:"Adventist University of the Philippines",position:null,outsideEditionCount:0,totalCites:0,totalAuthoredChapters:"1",totalChapterViews:"0",totalEditedBooks:"0",institution:{name:"Adventist University of the Philippines",institutionURL:null,country:{name:"Philippines"}}}],coeditorOne:null,coeditorTwo:null,coeditorThree:null,coeditorFour:null,coeditorFive:null,topics:[{id:"5",title:"Agricultural and Biological Sciences",slug:"agricultural-and-biological-sciences"}],chapters:[{id:"81665",title:"Phytophthora capsici on Capsicum Plants: A Destructive Pathogen in Chili and Pepper Crops",slug:"phytophthora-capsici-on-capsicum-plants-a-destructive-pathogen-in-chili-and-pepper-crops",totalDownloads:29,totalCrossrefCites:0,authors:[null]},{id:"81674",title:"Pharmacological Properties and Health Benefits of Capsicum Species: A Comprehensive Review",slug:"pharmacological-properties-and-health-benefits-of-capsicum-species-a-comprehensive-review",totalDownloads:11,totalCrossrefCites:0,authors:[null]}],productType:{id:"1",title:"Edited Volume",chapterContentType:"chapter",authoredCaption:"Edited by"},personalPublishingAssistant:{id:"429342",firstName:"Zrinka",lastName:"Tomicic",middleName:null,title:"Ms.",imageUrl:"https://mts.intechopen.com/storage/users/429342/images/20008_n.jpg",email:"zrinka@intechopen.com",biography:"As an Author Service Manager, my responsibilities include monitoring and facilitating all publishing activities for authors and editors. From chapter submission and review to approval and revision, copyediting and design, until final publication, I work closely with authors and editors to ensure a simple and easy publishing process. I maintain constant and effective communication with authors, editors and reviewers, which allows for a level of personal support that enables contributors to fully commit and concentrate on the chapters they are writing, editing, or reviewing. I assist authors in the preparation of their full chapter submissions and track important deadlines and ensure they are met. I help to coordinate internal processes such as linguistic review, and monitor the technical aspects of the process. As an ASM I am also involved in the acquisition of editors. Whether that be identifying an exceptional author and proposing an editorship collaboration, or contacting researchers who would like the opportunity to work with IntechOpen, I establish and help manage author and editor acquisition and contact."}},relatedBooks:[{type:"book",id:"6418",title:"Hyperspectral Imaging in Agriculture, Food and Environment",subtitle:null,isOpenForSubmission:!1,hash:"9005c36534a5dc065577a011aea13d4d",slug:"hyperspectral-imaging-in-agriculture-food-and-environment",bookSignature:"Alejandro Isabel Luna Maldonado, Humberto Rodríguez Fuentes and Juan Antonio Vidales Contreras",coverURL:"https://cdn.intechopen.com/books/images_new/6418.jpg",editedByType:"Edited by",editors:[{id:"105774",title:"Prof.",name:"Alejandro Isabel",surname:"Luna Maldonado",slug:"alejandro-isabel-luna-maldonado",fullName:"Alejandro Isabel Luna Maldonado"}],productType:{id:"1",chapterContentType:"chapter",authoredCaption:"Edited by"}},{type:"book",id:"10359",title:"Landraces",subtitle:"Traditional Variety and Natural Breed",isOpenForSubmission:!1,hash:"0600836fb2c422f7b624363d1e854f68",slug:"landraces-traditional-variety-and-natural-breed",bookSignature:"Amr Elkelish",coverURL:"https://cdn.intechopen.com/books/images_new/10359.jpg",editedByType:"Edited by",editors:[{id:"231337",title:"Dr.",name:"Amr",surname:"Elkelish",slug:"amr-elkelish",fullName:"Amr Elkelish"}],productType:{id:"1",chapterContentType:"chapter",authoredCaption:"Edited by"}},{type:"book",id:"1591",title:"Infrared Spectroscopy",subtitle:"Materials Science, Engineering and Technology",isOpenForSubmission:!1,hash:"99b4b7b71a8caeb693ed762b40b017f4",slug:"infrared-spectroscopy-materials-science-engineering-and-technology",bookSignature:"Theophile Theophanides",coverURL:"https://cdn.intechopen.com/books/images_new/1591.jpg",editedByType:"Edited by",editors:[{id:"37194",title:"Dr.",name:"Theophile",surname:"Theophanides",slug:"theophile-theophanides",fullName:"Theophile Theophanides"}],productType:{id:"1",chapterContentType:"chapter",authoredCaption:"Edited by"}},{type:"book",id:"3161",title:"Frontiers in Guided Wave Optics and Optoelectronics",subtitle:null,isOpenForSubmission:!1,hash:"deb44e9c99f82bbce1083abea743146c",slug:"frontiers-in-guided-wave-optics-and-optoelectronics",bookSignature:"Bishnu Pal",coverURL:"https://cdn.intechopen.com/books/images_new/3161.jpg",editedByType:"Edited by",editors:[{id:"4782",title:"Prof.",name:"Bishnu",surname:"Pal",slug:"bishnu-pal",fullName:"Bishnu Pal"}],productType:{id:"1",chapterContentType:"chapter",authoredCaption:"Edited by"}},{type:"book",id:"3092",title:"Anopheles mosquitoes",subtitle:"New insights into malaria vectors",isOpenForSubmission:!1,hash:"c9e622485316d5e296288bf24d2b0d64",slug:"anopheles-mosquitoes-new-insights-into-malaria-vectors",bookSignature:"Sylvie Manguin",coverURL:"https://cdn.intechopen.com/books/images_new/3092.jpg",editedByType:"Edited by",editors:[{id:"50017",title:"Prof.",name:"Sylvie",surname:"Manguin",slug:"sylvie-manguin",fullName:"Sylvie Manguin"}],productType:{id:"1",chapterContentType:"chapter",authoredCaption:"Edited by"}},{type:"book",id:"371",title:"Abiotic Stress in Plants",subtitle:"Mechanisms and Adaptations",isOpenForSubmission:!1,hash:"588466f487e307619849d72389178a74",slug:"abiotic-stress-in-plants-mechanisms-and-adaptations",bookSignature:"Arun Shanker and B. Venkateswarlu",coverURL:"https://cdn.intechopen.com/books/images_new/371.jpg",editedByType:"Edited by",editors:[{id:"58592",title:"Dr.",name:"Arun",surname:"Shanker",slug:"arun-shanker",fullName:"Arun Shanker"}],productType:{id:"1",chapterContentType:"chapter",authoredCaption:"Edited by"}},{type:"book",id:"72",title:"Ionic Liquids",subtitle:"Theory, Properties, New Approaches",isOpenForSubmission:!1,hash:"d94ffa3cfa10505e3b1d676d46fcd3f5",slug:"ionic-liquids-theory-properties-new-approaches",bookSignature:"Alexander Kokorin",coverURL:"https://cdn.intechopen.com/books/images_new/72.jpg",editedByType:"Edited by",editors:[{id:"19816",title:"Prof.",name:"Alexander",surname:"Kokorin",slug:"alexander-kokorin",fullName:"Alexander Kokorin"}],productType:{id:"1",chapterContentType:"chapter",authoredCaption:"Edited by"}},{type:"book",id:"314",title:"Regenerative Medicine and Tissue Engineering",subtitle:"Cells and Biomaterials",isOpenForSubmission:!1,hash:"bb67e80e480c86bb8315458012d65686",slug:"regenerative-medicine-and-tissue-engineering-cells-and-biomaterials",bookSignature:"Daniel Eberli",coverURL:"https://cdn.intechopen.com/books/images_new/314.jpg",editedByType:"Edited by",editors:[{id:"6495",title:"Dr.",name:"Daniel",surname:"Eberli",slug:"daniel-eberli",fullName:"Daniel Eberli"}],productType:{id:"1",chapterContentType:"chapter",authoredCaption:"Edited by"}},{type:"book",id:"57",title:"Physics and Applications of Graphene",subtitle:"Experiments",isOpenForSubmission:!1,hash:"0e6622a71cf4f02f45bfdd5691e1189a",slug:"physics-and-applications-of-graphene-experiments",bookSignature:"Sergey Mikhailov",coverURL:"https://cdn.intechopen.com/books/images_new/57.jpg",editedByType:"Edited by",editors:[{id:"16042",title:"Dr.",name:"Sergey",surname:"Mikhailov",slug:"sergey-mikhailov",fullName:"Sergey Mikhailov"}],productType:{id:"1",chapterContentType:"chapter",authoredCaption:"Edited by"}},{type:"book",id:"1373",title:"Ionic Liquids",subtitle:"Applications and Perspectives",isOpenForSubmission:!1,hash:"5e9ae5ae9167cde4b344e499a792c41c",slug:"ionic-liquids-applications-and-perspectives",bookSignature:"Alexander Kokorin",coverURL:"https://cdn.intechopen.com/books/images_new/1373.jpg",editedByType:"Edited by",editors:[{id:"19816",title:"Prof.",name:"Alexander",surname:"Kokorin",slug:"alexander-kokorin",fullName:"Alexander Kokorin"}],productType:{id:"1",chapterContentType:"chapter",authoredCaption:"Edited by"}}]},chapter:{item:{type:"chapter",id:"69712",title:"Thermal Stability Criteria of a Generic Quantum Black Hole",doi:"10.5772/intechopen.84504",slug:"thermal-stability-criteria-of-a-generic-quantum-black-hole",body:'\nSemiclassical analysis has made the claim that non-extremal, asymptotically flat black holes are thermally unstable due to decay under Hawking radiation. Their instability is allegedly due to negativity of their specific heat [1, 2], as deduced from semiclassical mnemonics based on the classical metric. These black holes become hotter and hotter as they lose mass. This is a complete thermal runaway process. Note, however, that semiclassical analysis depends explicitly on the classical black hole metric and, as such, is inherently a ‘case-by-case’ analysis. This limitation implies that general results about thermal stability of black holes under Hawking decay cannot be obtained from such an analysis. For some asymptotically flat general relativistic black holes, semiclassical analysis has yielded the understanding that their specific heat, defined semiclassically from their metric, is negative, and hence the black holes must be thermally unstable under Hawking decay. However, there is little to glean from this approach which holds in general.
\nThis interesting fact has motivated the study of thermal stability of black holes, from a perspective that is inspired by a definite proposal for
The implications of this quantum perspective on the thermal stability of black holes from decay due to Hawking radiation have therefore been an important aspect of black hole thermodynamics beyond semiclassical analysis and also somewhat beyond the strict equilibrium configurations that isolated horizons represent. Classically a black hole in general relativity is characterized by its mass (\n
The simplest case of vanishing charge and angular momentum has been investigated longer than a decade ago [9, 10, 11]. The obtained condition for thermal stability exactly matches with the condition, derived from semiclassical analysis. That condition has been derived from positivity of specific heat. This exact matching happens as the black holes have neither rotation nor charge. We are going to establish in this chapter that even if a black hole has at least one of those, the conditions for thermal stability are more elaborate. This is already obvious when one considers charged black holes ([12]). Therefore the conditions start to differ from classical ones. This is due to the fact that black holes are treated quantum mechanically. The earlier work has been generalized, via the idea of
In this chapter, this approach is generalized to quantum black holes carrying
We have calculated the partition function for rotating charged black hole. Thereafter we have got several inequalities as criteria for thermal stability of such black hole. We interpret these criteria and show how they are related to various thermodynamical quantities. We also show how the stability criteria for nonrotating and neutral black holes can be derived from these seven conditions in appropriate limit.
\nBeyond the standard general relativity theory corresponding to \n
Like for all quantum systems, an operator algebra of fundamental observables is required to have a proper quantum description of black holes. Classically, generic black holes are represented by four parameters \n
Now, it is not possible to have a rotating, charged black hole without any mass, i.e. \n
We can choose any one between area (\n
It is physically obvious that both area and charge should be invariant under SO(3) rotations and area should also be invariant under U(1) gauge transformation. Now, angular momentum is the generator for rotation (\n
Since \n
Hence, \n
Quantum black holes associated with an ambient thermal reservoir have been considered in the past [9, 10, 11, 13, 30]. In this approach key results of LQG like the discrete spectrum of the area operator [3, 4] have been used, and the main assumption was that the thermal equilibrium configuration is indeed an isolated horizon (IH) whose microcanonical entropy, including quantum spacetime fluctuations, has already been computed via LQG. The idea was to study the interplay between thermal and quantum fluctuations, and a criterion for thermal stability of such horizons has been obtained [11, 13, 14], using a ‘thermal holographic’ description involving a canonical ensemble and incorporating Gaussian thermal fluctuations. The generalization to horizons carrying charge has also been attempted, using a grand canonical ensemble, even though a somewhat ad hoc mass spectrum has been assumed [10].
\nHere, we attempt to generalize the thermal holography for nonrotating electrically charged quantum radiant horizons discussed in [12], to the situation when the horizon has both charge and angular momentum, without any ad hoc assumptions on the mass spectrum. Such a generalization completes the task set out in [9, 13] to include charge and angular momentum simultaneously in consideration of thermal stability of the horizon under Hawking radiation. A comparison with semiclassical thermal stability analysis of black holes [31] is made wherever possible.
\nBlack holes at equilibrium are represented by isolated horizons, which are internal boundaries of spacetime. Hamiltonian evolution of this spacetime gives the first law associated with isolated horizon (\n
where \n
The advantage of the isolated (and also the radiant or
where \n
Clearly, the horizon mass is
The boundary conditions of a classical spacetime with boundary determine the boundary degrees of freedom and their dynamics. For a quantum spacetime, fluctuations of the boundary degrees of freedom have a ‘life’ of their own [5, 6]. Therefore the Hilbert space of a quantum spacetime with boundary has the tensor product structure \n
Thus, a generic quantum state (\n
where \n
The total Hamiltonian operator (\n
where, respectively, \n
In the presence of electric charge and rotation, \n
This is the quantum version of the classical Hamiltonian constraint [4].
\nThe charge operator (\n
where, respectively, \n
Classically, the charge of a black hole is defined on the horizon, i.e. the internal boundary of the spacetime (e.g. one can see how charge can be properly defined for spacetimes admitting internal boundaries in Einstein-Maxwell or Einstein-Yang-Mills theories in [32]). There is
Like the charge operator, angular momentum operator (\n
where, respectively, \n
A generic quantum bulk Hilbert space is invariant under local spacetime rotations, as a part of local Lorentz invariance. Angular momentum is the generator of spacetime rotation. Therefore it implies that bulk states are annihilated by angular momentum operator, i.e.
\nHence Eqs. (7), (9) and (11) together give
\nwhere \n
We now consider a grand canonical ensemble of quantum spacetimes with horizons as boundaries, in contact with a heat bath, at some (inverse) temperature \n
over all states. \n
The above definition, together with Eqs. (5), (6), (8), (10) and (12), yields
\nassuming that the boundary states can be normalized through the squared norm \n
The partition function thus turns out to be completely determined by the boundary states (\n
In LQG, quantum black holes are represented by spin network, collection of graphs with links and vertices. For black holes with large area, the major contribution to the entropy comes from the lowermost spins. Hence, only spin \n
So, spectrum of the boundary Hamiltonian is a function of the discrete area spectrum. But the complete spectrum of the boundary Hamiltonian operator is still unknown in LQG. So, we will
It has already been shown in Subsection (II) that area, charge and angular momentum operators of a black hole commute among them. This implies that they are simultaneously diagonalizable. Therefore working in a basis in which area, charge and angular momentum operators are simultaneously diagonal, the partition function (15) can be written as
\nwhere \n
where \n
Now, \n
where \n
So, the partition function, in terms of area, charge and angular momentum as free variables, can be written as follows:
\nwhere, following [38], the
The equilibrium configuration of a black hole is given by the saddle point (\n
where \n
We assume, just like in LQG, observables used here are self-adjoint operators over the boundary Hilbert space, and hence their eigenvalues are real [3]. It suffices therefore to restrict integrations over the spectra of these operators to the real axes.
\nNow, in the saddle-point approximation, the coefficients of terms linear in \n
Of course these derivatives are calculated at the saddle point.
\nNote that in the stability criteria derived in the last section, first- and second-order derivatives of the microcanonical entropy of the horizon at equilibrium play a crucial role, in making some of the criteria nontrivial. Thus, corrections to the microcanonical entropy beyond the Bekenstein-Hawking area law, arising due to quantum spacetime fluctuations, might play a role of some significance. It has been shown that [15] the microcanonical entropy for
In Ref. [15] the above formula was derived for nonrotating, uncharged black holes in (3 + 1) spacetime dimension. But it has already been shown that the above formula equally holds in the case of black holes with charge [33]. Actually black hole entropy depends on the degrees of freedom on its horizon. It is purely a geometrical property of the isolated horizon. Adding charge to the black hole does not alter this geometry at all. In fact it is also shown that results from analysis for isolated horizons with charge is similar to that with angular momentum, except for certain technical issues [33, 35, 39]. Therefore the above formula will be taken to be valid for charged, rotating black holes as well.
\nConvergence of the integral (19) implies that the Hessian matrix (\n
The necessary and sufficient conditions for a real symmetric square matrix to be positive definite are that determinants of all principal square submatrices and the determinant of the full matrix are positive [40, 41, 42]. This condition leads to the following ‘stability criteria:
\nOf course, (inverse) temperature \n
Now, the temperature is defined as \n
Eqs. (21) and (22) together yield
\nThis is positive for macroscopic black holes (\n
So, the positivity of the quantity \n
Eq. (20) implies that \n
Similarly, Eq. (20) shows that \n
The convexity property of the entropy follows from the condition of convergence of partition function under Gaussian fluctuations [9, 31, 38]. The thermal stability is related to the convexity property of entropy. Hence, the above conditions are correctly the conditions for thermal stability. For chargeless, nonrotating horizons, Eq. (24) reproduces the thermal stability criterion and condition of positive specific heat (i.e. variation of black hole mass with temperature) given in ([13]), as expected. Actually for a chargeless, nonrotating black hole, both the mass and the temperature are functions of the horizon area (\n
For charged, nonrotating black holes, Eqs. (24), (25) and (29) describe the stability, in perfect agreement with [12], while (24), (26) and (28) describe the thermal stability criteria for uncharged rotating radiant horizons. The new feature for black holes with both charge and angular momentum is that not only does the specific heat have to be positive for stability, but the charge and the angular momentum play important roles as well.
\nIn this section, we present a generalization of thermal holography for rotating electrically charged quantum radiant horizons discussed in [43], to the situation when the horizon has arbitrary number of hairs [44]. This section of the chapter will of course have substantial overlap with some of the appropriate previous sections of this chapter, so for brevity we focus on the novel aspects here.
\nIsolated horizons (\n
Here, Einstein summation convention is used, i.e. summation over repeated indices \n
The advantage of the isolated (and also the radiant or
where \n
We consider a quantum black hole with \n
These charges are intrinsic to the black holes and independent of the horizon area (\n
where \n
Choosing mass (\n
where \n
The Hilbert space of a generic quantum spacetime is given as \n
Now, the full Hamiltonian operator (\n
where, respectively, \n
Now, the bulk Hamiltonian operator annihilates bulk physical states:
\nThe charge operators \n
where \n
So Eqs. (41) and (42) together produce
\nwhere \n
We now consider the black hole with the contact of a heat bath, at some (inverse) temperature \n
where the trace is taken over all states. This definition, together with Eqs. (39) and (43) yield
\nassuming that the boundary states are normalized. The partition function thus turns out to be completely determined by the boundary states (\n
where \n
where \n
Following [12], we now assume that the macroscopic spectrum of the area and all charges are linear in their arguments, so that a change of variables gives, with constant Jacobian, the result
\nwhere, following [38], the
The equilibrium configuration of black hole is given by the saddle point (\n
where \n
Here \n
Now, in the saddle-point approximation, the coefficients of terms linear in \n
Of course these are evaluated at the saddle point.
\nConvergence of the integral (50) implies that the Hessian matrix (\n
Here, all the derivatives are calculated at the saddle point. Hence the stability criteria, i.e. the criteria for positive definiteness of Hessian matrix, are given as
\nwhere
\nwhere \n
Of course, (inverse) temperature \n
The convexity property of the entropy follows from the condition of convergence of partition function under Gaussian fluctuations [9, 31, 38]. The thermal stability is related to the convexity property of entropy. Hence, the above conditions are correctly the conditions for thermal stability. For rotating charged horizons, Eqs. (53) and (54) reproduce the thermal stability criterion with \n
Now, we are going to show that Eqs. (53) and (54) correctly produce the criteria of stability for charged rotating black holes (24)–(30), taking \n
Consider the following integral,
\nDefine \n
Now, we can rewrite the argument of the exponential (\n
Considering the notations, given in Eqs. (53) and (54), we can write
\nwhere
\nSo, we have
\nConsider the following change of variables:
\nTherefore Eqs. (58) and (59) together give
\nwhere \n
This expression explicitly shows that \n
From the expression (57), we get:
\n1) If \n
2) If \n
3) The expression of \n
So, the positivity of \n
For an \n
Now, any generic quadratic expression of \n
Thus if we consider the positivity of determinants of the all submatrices of Hessian (including itself), then we have to check \n
The novelty of our approach is that it is purely based on quantum aspects of spacetime.
In this analysis of thermal stability of black holes, two physically reasonable assumptions are made. In classical Hamiltonian GR, total Hamiltonian vanishes. So, it is considered that the total quantum Hamiltonian operator annihilates the bulk states of quantum matter coupled spacetime. A similar argument follows for the assumption of the quantum constraint on the volume charge operator. These two assumptions may be considered to be one due to their fundamental similarity, and they ultimately give rise to a single quantum constraint.
\nIn Section (III.C), a second assumption is made regarding the eigenvalue spectrum of the energy of the black hole. The classical mass associated with the horizon is a function of horizon area, charge and angular momentum. These horizon area, charge and angular momentum are the functions of the local fields on the horizon. So, quantization of the classical horizon area, charge and angular momentum will definitely lead to a well-defined boundary Hamiltonian operator. The existence of a quantum boundary Hamiltonian operator, acting on the boundary Hilbert space of the black hole, is an assumption as the exact form of such a Hamiltonian operator is still unknown. But the fact that its eigenvalue spectrum is a function of eigenvalue spectra of the area, charge and angular momentum operators are an obvious assumption, as it is bound to happen if such a boundary Hamiltonian operator exists. It follows from the classical analogue—the mass associated with the horizon must be a function of the horizon area, charge and angular momentum for a consistent Hamiltonian evolution.
\nIn this chapter, we have derived the criteria for thermal stability of charged rotating black holes, for horizon areas that are largely relative to the Planck area (in these dimensions). We also generalize it for black holes with arbitrary hairs in any spacetime dimension. Like earlier, results of LQG and equilibrium statistical mechanics of the grand canonical ensemble are sufficient for our analysis. The only assumption is that the mass of the black hole is a function of its horizon area and all the hairs. The obtained stability criteria can be applied to check the thermal stability of any black hole whose mass is given as function of its charges, and in fact this has been done [43] for various black holes as well.
\nThe cocoa bean is the seed of the cacao tree, it is a tropical plant indigenous to the equatorial regions of the Americas, but currently, it is cultivated in many countries with a warm, tropical climate. Cocoa is the main raw material to produce chocolate, which can value more than $100 billion [1]. Chocolate history started with the Maya, who were the first people who cultivated the cocoa plant in South America. During that period, chocolate was a cocoa drink prepared with hot water, and it can be flavored usually with cinnamon and pepper [2].
The Republic of Côte d’Ivoire, a country on the southern coast of West Africa, is the biggest producer of cocoa beans with more than 2 million tons annually. The national economy of Ivoirians depends on their export revenue from cocoa. Its population is more than 26 million, almost 6 million work in cocoa beans production, and almost 2,034,000 tons were produced in 2021 [1]. Many countries such as Ghana (883,652 tons), Indonesia (659,776 tons), Nigeria (328,263 tons), Cameron (295,028 tons), Brazil (235,809 tons), Ecuador (205,955 tons), Peru (121,825 tons), Dominican Republic (86,599 tons), and Colombia (56,808 tons) [3] that are considered top producers of cocoa come after Cote d’Ivoire.
This chapter is focused on the health benefits of chocolate, processing, type of chocolate, and finally, the safety aspect of chocolate production. Furthermore, the negative impact of chocolate on human health has been discussed.
There are numerous health benefits associated with the consumption of chocolate, which are due to its nutritional contents [4, 5]. A bar of chocolate with a higher number of nutrients has high health benefits, for example, dark chocolate [5], which contains soluble fiber and is rich in minerals. In more detail, a 100-gram bar of dark chocolate with 70–85% cocoa consists of 11 grams of fiber, 67% of the daily value (DV) for iron, 58% of the DV for magnesium, 89% of the DV for copper, 98% of the DV for manganese. So, dark chocolate is the best type with regard to the number of nutrients [6].
Chocolate possesses antioxidant activity, which is very beneficial for human health [5] and can be attributed to the presence of polyphenols, flavanols, and catechins, among others [6]. According to Nora et al. [7], antioxidants play an important role in the enhancement of immunity and for preventing cardiovascular diseases and metabolic diseases including obesity, diabetes mellitus, and some types of cancer. According to Harvard T.H. Chan School of Public Health [8], numerous studies showed a link between consuming chocolate and health benefits. Studies showed that consumption of 6 grams of chocolate daily leads to reducing the risk of heart disease and mortality, which could be due to reduced blood pressure and inflammation.
It is considered that chocolate is one of the 30 best anti-inflammatory foods. It has been observed that inflammation could lead to many health problems, and chocolate works as an anti-inflammatory effect in the human system, subsequently protecting humans against diseases. A study carried out by Creveling [9] found that cocoa polyphenols help to regulate the bacterial composition of the intestine. The author observed that cocoa polyphenols increase the number of good gut bacteria and that trigger this anti-inflammatory response [9].
Consuming chocolate could help in maintaining cardiovascular health. According to a study, carried out on 49 adults (32 women, 17 men) to assess the effectiveness of consuming dark chocolate on cholesterol levels, the results indicated that consuming chocolate that contains plant sterols and cocoa flavanols as a low-fat diet could contribute to cardiovascular health by reducing cholesterol and improving blood pressure [10].
Another study proved that the flavanols in dark chocolate can boost the endothelium, the lining of arteries, which lead to producing nitric oxide that works to send signals to the arteries to relax, which lowers the resistance to blood flow, and as a result of this, it reduces blood pressure [6]. Moreover, a study from Walden University’s School of Nursing has been done on participants who eat dark chocolate, and it has been found that consumption of dark chocolate reduces blood pressure [11].
Consumption of dark chocolate improves the function of the brain. A study that was carried out on healthy volunteers confirmed that consuming high flavanol cocoa for 5 days contributes to improved blood flow to the brain. Furthermore, it also helps in improving cognitive function in older adults with mild cognitive impairment [6]. Nordqvist [5] referred that researchers from Harvard Medical School indicated that drinking two cups of hot chocolate a day for older people could help in keeping the brain healthy and reduce memory decline. They have found that hot chocolate helped in improving blood flow to parts of the brain where it was needed. A similar study was published in 2014 showed that a cocoa extract that is called lavado could help in reducing or preventing nerve pathways found in patients with Alzheimer’s disease and could contribute to slow symptoms such as cognitive decline [5].
Consumption of chocolate also helps to protect human skin against skin disease because of cocoa flavanols [6, 11, 12]. Also, chocolate contains theobromine, which helps pregnant women against complications of pregnancy, which is known as preeclampsia. According to a study that was done on pregnant women, as they were given a higher amount of chocolate, they had a 40% less chance of getting preeclampsia [13]. Studies also showed that consuming chocolate can help in protection against cancer as Brook [14] indicated in a study, which was published in the Journal of the American Society of Hypertension, that people who consume many flavonoids or antioxidant-rich chocolate have lower chances of developing cancer, compared with those who do not.
As discussed in the last section, there are numerous health benefits associated with the consumption of chocolate; however, there are also some negative effects on human health such as childhood hyperactivity, migraine, and headaches. According to a study conducted in the Bogalusa Heart, to identify the presence of caffeine in children’s snacks, the results indicated the presence of a large amount of caffeine in children, which could be due to eating foods such as chocolate [15]. Bruso [16] referred to that according to the University of Maryland Medical Center, approximately 8% of children in the US younger than 18 have hyperactivity at some point. These cases are often treated by behavioral therapy and medication, but some parents resort to changing children’s diets by avoiding chocolate in their children’s meals. The Medical Center reported that this change is an effective method but only in a small percentage of children [16].
According to Nowaczewska et al. [17], there are 25 studies have indicated the prevalence of chocolate as a migraine trigger. Two studies of them indicated that chocolate is not a migraine trigger because no participant has reported that chocolate is a trigger factor. Also, other studies considered chocolate a migraine trigger in a small percentage of participants (ranging from 1.3 to 33) Nowaczewska et al. [17]. According to Kelishadi [15], there are some authors who say migraine and tension-type headache occur due to the consumption of some type of foods: one of them is chocolate. Also, another study indicated that chocolate could provoke a migraine attack in some patients who think themselves sensitive to it. [15]. An increase in migraines in some people upon eating chocolate could be due to cocoa’s tyramine, histamine, and phenylalanine content [5]. It has been also reported that consuming more chocolate could lead to bone health issues. Nordqvist [5] mentioned in a study, which was published in The American Journal of Clinical Nutrition, low bone density in older women who consume chocolate every day. Also, it has been reported that some chocolate includes a high amount of heavy metals such as cadmium and lead, which can affect the kidneys and bones [5]. A study found that almost all samples (43 chocolate products) contain more than 0.3 mcg of cadmium per serving, which means more than the recommended level identified by the World Health Organization [5].
The cacao tree is considered a sensitive plant, and it requires protection from wind and needs shade in its early years [18]. The cocoa tree needs a semi-shaded environment (50% light and 50% shade). In the cocoa plantations, there are many tall trees beside cocoa trees to provide the required shade and shall not prevent the light [19]. The cocoa plant also needs high rainfall and temperatures to grow. Therefore, it can only grow in a narrow band of countries between 20 degrees north and south of the equator [20]. The suitable temperature for growing is between 25 and 27°C (between 77 and 81°F). The tree cannot resist the high dry or wet. The perfect rainfall should be between 1250 and 2500 mm per year. The cocoa tree requires fertile, slightly acidic, and well-drained soil [21].
The wild cocoa tree can grow up to 12–15 m but to make harvesting easier, most farmers grow it to less than 5 m. Regarding blooms, it blooms and bears fruit all year round, which means that the cocoa tree has both flowers and fruits at the same time [21]. Moreover, the most producing period is from October to February and from May to August [22].
The products could be different in many properties such as shape, texture, and size. The length can be started from 15 cm to over 35 cm. One ripe fruit contains 20–75 cocoa beans, the length of each one can be from 1 cm to 3 cm, embedded in a white pulp. The nutritious cocoa bean is considered very high beneficial as it contains fat (50%) and carbohydrates (25%), as well as proteins, theobromine, niacin, vitamins (including A, B1, B2, and B6), and minerals (calcium, iron, potassium, magnesium, sodium, and phosphorus) [21].
There are three types of chocolate, which are Criollo, Forastero, and Trinitario. These types are dominant varieties [23]. It was named officially in 1753 by the Swedish scientist Carl von Linné [24]. According to the chocolate society [25], the most productive and common type is Forastero beans, which are because of their high yielding in Brazil and W Africa. On the other hand, Criollo and Trinitario beans are better in quality, but they are lower yielding, which made them very expensive.
This type of cocoa exists on the Island of Trinidad after a hurricane nearly destroyed the local Criollo crops in 1727. As a result, farms are replanted with the Forastero type, which was brought from Venezuela, and cross-fertilized with the native Criollo type [25]. Therefore, a new type appears, which is known now as Trinitario. This type merged the best two types, which are Forastero (which is featured by the hardiness and is very high in yielding) and the Criollo type (which is featured by great taste) [21]. As a result, the Trinitario variety is classified as fine flavor cocoa, but it is less intense than the Criollo type [26]. The properties of this type are usually varied because of the parents as they have different characters, and it can be grown where Criollo cocoa was once grown including in Mexico, the Caribbean islands, Colombia, Venezuela, and parts of Southeast Asia [21]. The percentage of the world’s production is uneven regarding the Walter Matter [26] approximately only 5% of the world’s production, and according to Bar & Cocoa, proved that the production is less than 10% globally. However, according to the chocolate society [25], this type represents about 12% of the world’s cocoa production, and in 2020, the Ministry of Foreign Affairs confirmed that the production represents approximately 10–15%.
This type was cultivated by the Maya more than 2500 years ago. It is considered a high-quality variety compared with others. Also, it is very complex with regard to cultivation and handling; consequently, it represents less than 5% globally, and it is the rarest type [27]. It is cultivated in Central America, northern South America, the Caribbean, and Sri Lanka. It has a delicate and sweet flavor, so it is often mixed with different types because of its rarity and high cost [28]. According to its characteristics, the pods are red or green before ripeness with less than ½ in length, and it has a very accentuated tip at the lower end, marked with 10 deep furrows. Its surface is smooth and round-shaped. Moreover, it is plump with fresh white cotyledons, and it is very easy to ferment [27].
This is the most common type of cocoa, its native most likely to the Amazon basin. These days, it is grown mostly in Africa, Ecuador, and Brazil. It is represented almost 80% of the world’s cocoa production, because of its properties, which include hardness, and resistance to diseases. There are many subspecies of Forastero such as Cundeamor and Calabacillo [21]. This type was discovered by the Spanish in the heart of the Amazon [27]. It grows in West Africa and Brazil [26].
It is mostly cultivated cocoa in small labor-intensive farms for less than 2 hectares (5 acres) to protect the product against disease and pests. Even though, still, there are many losses of production globally, which approximately range from 30 to 100%. The most popular diseases of the cacao tree are pod rots. It is called a black pod as a result of fungus (Phytophthora), which spreads very quickly on the pods under rainy and humid climate conditions, with a lack of sunshine, and temperature under 21°C (70 °F). Therefore, control is required by using copper-containing fungicides, and the infected pods should be removed to reduce spread.
Witches’ broom, which is caused by
This disease is caused by
This one is only found in West Africa, which is a huge problem in Togo, Ghana, Cote d’Ivoire, and Nigeria. It is transmitted by mealybugs. This natively results from trees that grew in the rain forests of West Africa, so it is not native to the cocoa plants [30].
Table 1 includes the main estimated losses of cocoa production annually because of diseases [31].
Disease | Region | Estimated world production loss (tonnes) |
---|---|---|
Black pod (phytophthora fungus) | Africa, Brazil, Asia | 450,000 |
Witches broom (fungus) | Latin America | 250,000 |
Frosty pod rot (fungus) | Latin America | 30,000 |
Swollen shoot virus | Africa | 50,000 |
Vascular streak dieback (virus) | Africa | 30,000 |
Estimated losses of cocoa production annually because of diseases.
There are over 1500 different insects that feed on cocoa; however, there is only 2% of economic importance. Mirid bugs such as Helopeltis are the most common and important insects in attacking cocoa, and the main pest in Malaysia and Indonesia is the cocoa pod borer. The most popular insect pests are including broad mite, flower-eating caterpillars, Helopeltis, and yellow peach moth [31].
The coco plant life on average is 25 years, and the product needs range from 150 and 165 days for complete maturation. There is no specific season for ripening as it can be harvested all year round [19]. Beans grow in pods that sprout out of the trunk and branches of cocoa trees. The size of the pods is almost the same as the football size. The pods start green and then convert to orange, which means they are ripe and ready for harvesting [32].
When the pods are ripe, harvesting should be done manually, as using machines will lead to damage to the tree, the clusters of flowers and pods that grow from the trunk [32], as the tree is weak, which makes the picking a hard job for workers [18]. For picking, workers use short, hooked blades mounted on long poles to reach the highest products [32]. After picking cocoa from trees, it is collected in baskets and transported to the braking operation [32]. In this step, it is split, and the cocoa beans are removed. Pods can contain upward of 50 cocoa beans each [18]. The pods are opened, and the beans are removed within a week to 10 days after harvesting to avoid germinating [33].
Fermentation of cocoa after harvesting is a critical process [34]. This process leads to getting the aromas to the cocoa and knowing the difference between many types of cocoa. However, for some traditional dishes, unfermented beans are used in parts of Mexico and Central America. The fermentation method could take 2–8 days; it depends on the type of cocoa [18]. It is fermenting the pulp of Forastero type for 5–7 days, and the pulp of Criollo type for 1–3 days [29].
During fermentation, the cocoa beans are placed in large, shallow, heated trays or covered with large banana leaves. If the weather is good, it is heated by the sun with the importance of noticing that it is necessary to move them up frequently to allow the beans to come out for fermentation equally [32]. In this method, the juicy sweating of the pulp is drained and the germ in the seed is killed by the heat, and the flavor will be improved. As well as the color will be changed to brown. This step is implemented in sun-dried or kiln-dried to reduce the moisture content to 6–7 % [29]. Throughout the fermentation of cocoa beans, the top layer of the beans is covered with banana leaves, because the bottom part of the banana leaf consists of natural yeast and microorganisms, which help to strengthen the natural fermentation [18].
After fermentation, a drying process must be implemented, which is an important step to enhance the cacao flavor [35]. The drying is done by the sun, and it should turn the beans as well in this step to be equally dried. It can dry on wooden floors, which can be covered by a sliding roof during rainy weather. Electric dryers are used on large farms [18]. The drying stage period could take between 2 and 10 days in the nature processing [36]. During drying, the color of cocoa beans is changed from reddish-brown to dark brown [18]. As a result of this process, the humidity of the cocoa is reduced from 60% to 7% [35].
In this method, the polyphenol content of cocoa beans is reduced, many numbers have been reported in a review study, which was done by [37], and depending on many studies include a reduction from 77 to 44%, a 72% reduction, a 30% reduction, and a 26% reduction. In addition, sun drying reduces the phenolic content and antioxidant activity of cocoa beans.
However, according to a study that was done by [36] to compare the methods of drying cocoa beans to evaluate antioxidant activity, to determine phenolic compounds and methylxanthine content, and to determine the presence of ochratoxin A, four methods are used:
Dryer with stainless steel platform and plastic roof with UV protection (DP):
Artificial dryer, using the wooden platform with an artificial heat source, through forced and heated air circulation with electric resistance and temperature controlled by a thermostat at 60°C (AD);
Traditional dryer in the barge with wooden platform and drying by direct sunlight (TD);
Mixed dryer with stainless steel platform and mobile plastic roof with UV protection for drying coverage and exposure to sunlight (MD).
It has been found that the best method is the traditional drying method, in which drying is by the sun directly to maintain the phenolic compound content in the cocoa beans, as the phenolic compound content is reduced in different methods, particularly in the artificially oven-dried method. Also, the traditional method is the best in retention of cocoa antioxidant activity and the methylxanthine content in dry seeds, which confirm that these chemical compounds are impacted by changing temperature. The reason for the traditional method being the best could be because it uses less than milder temperatures.
The first process that must be done in the industry is cleaning the cocoa beans probably by using sieves and brushes [19]. There are many cleaning steps to remove any contamination, for example, twigs, stones, and dust [29]. In general, the manufacturing operations are different slightly because of the various types of cocoa trees; however, most industries use similar machines to convert cocoa beans to cocoa butter and chocolate [32].
The roaster step is very important in processing chocolate, and that is done by drying beans at a temperature of 100°C, then roasting beans at a temperature range between 100°C and 160°C. It could be different depending on the type. The balance in roasting is very necessary as increasing it will lead to the bitterness of the beans and less than required will not improve the aromas [19]. A study [38] has proved that roasting at high temperature influences cocoa beans and has no influence on roasting time. Moreover, roasting at 160°C leads to undesirable burnt odor and flavor and a low acceptability score by consumers. However, roasting at temperature range from 90 to 110°C was acceptable by consumers in appearance, aroma, flavor, texture, and overall quality attributes.
This process develops the aromas and contributes to reducing acidity and astringency, reducing moisture content, deepening color, and facilitating shell removal [29]. Also, roasting is killing any organisms that exist on the bean, which appear in the fermentation process [18]. In this process, it has been found to decrease the flavanols and phenolic content of cocoa beans [37].
The roasting method makes the shells of the cocoa brittle, so it is winnowed to remove the shells of the bean and only cocoa nibs pass through a series of sieves, and this method is called winnowing [29]. In the grinding process, the nibs are ground in a granite stone mill, which crushes the grain and releases the fat or cocoa butter [29]. Cocoa butter is the main ingredient of chocolate [19]. Chocolate consists of both cocoa solids and cocoa butter in almost the same ratio [18].
This process is completed by conche machines. Moreover, this process is developing flavor, aerating, and emulsifying. The required time is 4–72 hours (depending on the desired results, and the machine type plays a major as well). The temperature is between 55 and 88°C (130 and 190 °F) and is controlled regarding the desired flavor and uniformity [29]. In this process, chocolate could lose almost 80% of volatile substances [19].
There are many types of chocolate that are different in ingredients and characteristics.
Dark chocolate, which contains the highest percentage of cocoa bean solids (up to 80% of the total weight) and cocoa butter compared with other varieties. This type is featured by the strong aroma of cocoa. Its quality depends on the percentage of cocoa. Most of the human benefits of health have been linked to consuming this type.
Another type is called Gianduja chocolate, which contains hazelnuts, cocoa, and sugar. Its color is brown.
Milk chocolate consists of cocoa butter, sugar, milk powder, lecithin, and cocoa of 20–25%. Its properties are including a bright appearance, an intense, persistent aroma, and a sweet taste with a slightly bitter accent of cocoa [2]. According to FDA Standards of chocolate identity, milk chocolate must include at least 10% chocolate liquor and 12% milk solids. Also, cocoa butter and milk are the only fat allowed in this type [39].
The last type is white chocolate, which contains cocoa butter, milk, and sugar with no cocoa solids. It is a sweet, pleasant taste [2]. To meet the FDA standards, this type must have at least 20% cocoa butter and 14% milk solids [39].
Food contamination is referring to food that is contaminated microbiologically, chemically, or physically. That can be done at any stage of food processing such as during storage or transportation [40]. Also, food allergies can be considered a contamination factor [41].
Food safety issues are considered a huge challenge in the health sector compared to those of malaria or tuberculosis [42]. As the person who consumes contaminated food gets food poisoning and starts the poisoning symptoms in hours, and it could need to visit a hospital, particularly the high-risk group, which includes older adults, pregnant women, infants, and young children, and people with chronic disease [43]. Food poisoning includes many common symptoms, which are upset stomach, stomach cramps, nausea, vomiting, diarrhea, and fever [44]. There are many foods that are linked to food poisoning, which are poultry, raw fruits and vegetables, fish and shellfish, rice, deli meats, unpasteurized dairy, and eggs [45]. Many cases of outbreaks of food poisoning in the United States have been linked to fruits and vegetables in 2018 [46].
Microbial contamination is the most common type of food contamination. It can be done if the food is contaminated by microorganisms such as bacteria, viruses, mold, fungi, and toxins. Many reasons lead to microbial contamination that including undercooking chicken, storing and preparing raw foods near to ready-to-eat food, and this leads to cross-contamination [41]. Also, the vectors of biological contamination include food handlers and that can be caused by aerosol droplets from coughing near the production line. Moreover, vectors include packaging materials, equipment, and tools used; an example of this is using the same cutting board and knife in raw food and ready-to-eat food. Contaminated water is also an important factor to cause microbial contamination. Furthermore, pests such as insects and rodents are factors of contamination [40]. Therefore, food hygiene practices must be implemented to prevent contamination that including personal hygiene, separating raw and ready-to-eat food at all stages of processing, washing raw fruits and vegetables, and pest control on the premise [41].
For a long period, it was referred to low-moisture foods, such as chocolate, as a safe product against microbial contamination because of their properties, as the water activity (aw) is below 0.6, which is not an active area for microbial growth. However, the early 1970s were linked to the first outbreaks of Salmonella to low-moisture products such as chocolate, oat cereals, peanut butter, and infant formula. Salmonella was the main pathogen of concern for all of those products [47]. Also, another study that was to identify the emerging hazards related to chocolate products between 2013 and 2018 has concluded that microbiological hazard is 16,49%, and it is the second hazard following chemicals in cocoa from Africa and South America as well [48]. According to the most recent data, it has been shown that a Salmonella outbreak in a brand of chocolate wafers from Poland between December 2020 and early April 2021affected 32 people as announced [49].
Moreover, many reasons cause biological contamination linked to chocolate products, for example, pathogenic microorganisms can be found because of using contaminated ingredients such as milk and sugar. Also, pathogens can be presented because of damage or soiled packaging material because of mishandling at the supplier level. Furthermore, it can be found in returned chocolate products because of mishandling in any area such as retail or during transportation [50].
Chemical contamination is any food contaminated by a chemical agent. For example, food is contaminated by cleaning agents and that can happen when using chemical cleaning during processing or when using chemical cleaning on tools and not cleaning well. Furthermore, there is natural chemical contamination such as toxins in some fish, such as methylmercury [51]. Also, contamination can happen in agriculture production when they spray fertilizers and pesticides close to food when it is growing. Therefore, it must be ensured that chemical agents are away from the food area. Always follow the manufacturers’ instructions before using chemicals. Food must be covered when cleaning and dealt only with approved chemical suppliers [41].
There are many potential chemical contaminations related to chocolate that can happen at any stage of the food chain, which includes the existence of environmental contaminants such as pesticides above the allowance level, as well as presence of food additives in dark chocolate or heavy metals or addition of food additives, which are not permitted for use by government regulations [50].
This type of contamination, either industrial contaminants or pesticides, is most commonly related to chocolate products in Africa, South America, and Asia [48]. Another study proved that some cocoa products exceed the European Union and Chinese Maximum Contaminant Level regarding arsenic, cadmium, lead, and mercury, which could affect human health [52].
Physical contamination of food is any food that contains a foreign object at any stage of the production process. That foreign substance causes health issues for consumers, such as broken teeth or choking [41]. There are many food products recalled every year because of physical contamination, which causes consumers health issues and costs less. There are many real examples from the Food and Drug Administration (FDA) 2016 product recall list such as “small metal shavings in apple coffee cakes, metal fragments in sugar used in Asian sauce, plastic mesh screen fragments in flour, and pieces of rubber in baby food” [53].
An example of physical contamination in almond processing is that, when the crop is ready for harvesting, the tree is shacked by a tractor machine, which leads to falling of almonds on the ground, which are left for many days to dry. Then, another machine sweeps them into rows so a harvester can pick them up with a series of belts. The almonds are cleaned by the machine and dumped into a bucket in the back of the truck. Then the truck is transferred to the industry to remove the shells and sticks and clean the product. The industry machines can be damaged and worn out, which could lead sometimes to the transfer of small pieces of that machinery into a package. This could include bolts and washers. Therefore, using technology in processing plants is an important role such as using X-rays and sensors and food metal detectors to identify any foreign substance to protect humans’ health [53].
Food allergies are an individual adverse reaction to some food. Food allergens are proteins that can be found in food in huge amounts [54]. Even a small amount of food is enough to impact a person who has a food allergy [41]. According to the Food Safety Authority of Ireland [55], there are 14 named allergens (Table 2).
Food allergen products | |
---|---|
1 | Cereals containing gluten such as wheat |
2 | Crustaceans and products thereof |
3 | Eggs and products thereof |
4 | Fish and products thereof |
5 | Peanuts and products thereof |
6 | Soybeans and products thereof |
7 | Milk and products thereof |
8 | Nuts, which are almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia or Queensland nuts, and products thereof |
9 | Celery and products thereof |
10 | Mustard and products thereof |
11 | Sesame seeds and products thereof |
12 | Sulfur dioxide and sulfites at concentrations of more than 10 mg/kg |
13 | Lupin and products thereof |
14 | Molluscs and products thereof |
Food allergies products.
Allergic food contamination can happen when food from the list of food allergies enters or contacts another food. An example of this is using the same container to store pasta that is already selected to store peanuts. Therefore, it must be ensured to deal only with approved suppliers who take critical control of allergenic contamination. Always separate tools, equipment, and clothes that are used for allergenic foods from other foods. Separate allergen in storage from other foods. Cleaning must be implemented properly in the area after the use of one of the 14 allergen products.
Many food safety concerns can be avoided when implementing an effective prerequisite program that includes cleaning and sanitation, staff training, maintenance, chemical control, waste management, and storage and transportation [56]. Hygiene must be implemented in the chocolate industry to provide safe products to protect consumers [57].
It should provide maintenance of food equipment and infrastructure; this can be done by regularly auditing all equipment used in the chocolate factory and fixing any problem, which could post hygiene issues and food safety. Also, hygiene must be maintained during maintenance and the equipment cleaned after that and sanitized before using it again, and the product carefully protected from any foreign body. For the infrastructure part, it should follow a regular check to protect the production area from any issues such as soil and dust to keep the environment safe and hygiene. Any repair must be done outside of production periods, but if that is not possible, a separation wall must be set to protect the production area [57].
Also, it must follow cleaning and disinfecting daily in the industry and removing any undesirable substances such as residues and foreign bodies, which could affect the hygiene of products or equipment. Also, it must separate chemical agents apart from food products to prevent cross-contamination, and all storage should be cleaned regularly [57].
In general, food industries, particularly the chocolate industry attracts insects and rodents through the odors as this place is seen as a great environment for insects because of the presence of food and water and shelter. Therefore, pest control must be implemented effectively, and auditing inspection should be followed regularly and correct any failure related to that. Moreover, it must protect the chocolate production from any contamination, so it should set rules for staff working and visitors such as regularly washing their hands and wearing gloves, mouth masks, hairnets, and clean disinfected clothing [57]. Regarding peanuts and other nuts, they should be segregated as much as possible. It should clean any machine correctly during changing from nut products to other products and must refer to the label that this industry is processing nuts. A further step that should be implemented is using a metal detector to ensure that the product is free from any foreign body such as plastic or other [58].
Furthermore, applying a Hazard Analytical Critical Control Point is required to prevent any type of contamination as this system is to reduce or prevent any risks early before it happens [56]. A Critical Control Point (CCP) is referred to as a step that can be applied, and it is a necessity to prevent or reduce food safety hazards. Most steps include a heating, cooking, or cooling stage. Examples of critical control points in chocolate production include roasting cocoa at temperatures between 105°C and 120°C and at specific times to eliminate pathogens. The further step is metal detection.
Also, there are many control points in chocolate production, for example:
Receiving, which is required visual inspection, and use of chemical-free materials
Splitting; use sanitized equipment and personal hygiene.
The fermentation that is required visual inspection, and regular maintenance of fermentation tanks.
Drying, which needs visual inspection, observation of time, and temperature.
Roasting is very important to follow the correct time and temperature to kill pathogens.
Grinding required also visual inspection and sanitization of equipment.
Coaching that includes visual inspection and proper maintenance of equipment.
Tempering—visual inspection, sanitized equipment
Molding—ensure molds are clean.
Packing—metal detection, food-grade inks, appropriate packaging materials, correct labeling [59].
In conclusion, cocoa is an important product globally as it provides many health benefits for people such as reducing the risk of heart disease, reducing blood pressure, and working as an anti-inflammatory substance. However, consuming too much could lead to many negative impacts on human health such as diabetes or overactivation for children because of the presence of caffeine and weak bone for elderly people, subsequently should avoid eating a lot of chocolate. Also, more research is needed to establish more health benefits. Chocolate is considered a low-risk product, but there are many contaminants linked to it, which could cause many health issues; therefore, good hygiene practices and the HACCP system should be followed to provide safe products.
The authors declare no conflict of interest.
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\n\nPlease complete the publishing proposal form. The completed form should serve as an overview of your future Compacts, Monograph or Edited Book. Once submitted, your publishing proposal will be sent for evaluation, and a notice of acceptance or rejection will be sent within 10 to 30 working days from the date of submission.
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\n\nAfter approval, you will proceed in submitting your full-length manuscript. 50-130 pages for compacts, 130-500 for Monographs & Edited Books.Your full-length manuscript must follow IntechOpen's Author Guidelines and comply with our publishing rules. Once the manuscript is submitted, but before it is forwarded for peer review, it will be screened for plagiarism.
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\n\nIf the manuscript is formally accepted after peer review you will receive a formal Notice of Acceptance, and a price quote.
\n\nThe Open Access Publishing Fee of your IntechOpen Compacts, Monograph or Edited Book depends on the volume of the publication and includes: project management, editorial and peer review services, technical editing, language copyediting, cover design and book layout, book promotion and ISBN assignment.
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\n\nAfter we receive your proof corrections and a final typeset of the manuscript is approved, your manuscript is sent to our in house DTP department for technical formatting and online publication preparation.
\n\nAdditionally, you will be asked to provide a profile picture (face or chest-up portrait photograph) and a short summary of the book which is required for the book cover design.
\n\n6. INVOICE PAYMENT
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\n\nIf you feel that IntechOpen Compacts, Monographs or Edited Books are the right publishing format for your work, please fill out the publishing proposal form. For any specific queries related to the publishing process, or IntechOpen Compacts, Monographs & Edited Books in general, please contact us at book.department@intechopen.com
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The particle reveals interesting properties at the dimension below 100 nm, mostly from two physical effects. The two physical effects are the quantization of electronic states apparent leading to very sensitive size-dependent effects such as optical and magnetic properties and the high surface-to-volume ratio modifies the thermal, mechanical, and chemical properties of materials. The nanoparticles’ unique physical and chemical properties render them most appropriate for a number of specialist applications.",book:{id:"9109",slug:"engineered-nanomaterials-health-and-safety",title:"Engineered Nanomaterials",fullTitle:"Engineered Nanomaterials - Health and Safety"},signatures:"Takalani Cele",authors:[{id:"305934",title:"Dr.",name:"Takalani",middleName:null,surname:"Cele",slug:"takalani-cele",fullName:"Takalani Cele"}]},{id:"62151",title:"Proton Exchange Membrane Water Electrolysis as a Promising Technology for Hydrogen Production and Energy Storage",slug:"proton-exchange-membrane-water-electrolysis-as-a-promising-technology-for-hydrogen-production-and-en",totalDownloads:3309,totalCrossrefCites:3,totalDimensionsCites:13,abstract:"Proton exchange membrane (PEM) electrolysis is industrially important as a green source of high-purity hydrogen, for chemical applications as well as energy storage. Energy capture as hydrogen via water electrolysis has been gaining tremendous interest in Europe and other parts of the world because of the higher renewable penetration on their energy grid. Hydrogen is an appealing storage medium for excess renewable energy because once stored, it can be used in a variety of applications including power generation in periods of increased demand, supplementation of the natural gas grid for increased efficiency, vehicle fueling, or use as a high-value chemical feedstock for green generation of fertilizer and other chemicals. Today, most of the cost and energy use in PEM electrolyzer manufacturing is contributed by the cell stack manufacturing processes. Current state-of-the-art electrolysis technology involves two options: liquid electrolyte and ion exchange membranes. Membrane-based systems overcome many of the disadvantages of alkaline liquid systems, because the carrier fluid is deionized water, and the membrane-based cell design enables differential pressure operation.",book:{id:"7325",slug:"nanostructures-in-energy-generation-transmission-and-storage",title:"Nanostructures in Energy Generation, Transmission and Storage",fullTitle:"Nanostructures in Energy Generation, Transmission and Storage"},signatures:"Radenka Maric and Haoran Yu",authors:null},{id:"72636",title:"Nanocomposite Materials",slug:"nanocomposite-materials",totalDownloads:2181,totalCrossrefCites:5,totalDimensionsCites:13,abstract:"Nanocomposites are the heterogeneous/hybrid materials that are produced by the mixtures of polymers with inorganic solids (clays to oxides) at the nanometric scale. Their structures are found to be more complicated than that of microcomposites. They are highly influenced by the structure, composition, interfacial interactions, and components of individual property. Most popularly, nanocomposites are prepared by the process within in situ growth and polymerization of biopolymer and inorganic matrix. With the rapid estimated demand of these striking potentially advanced materials, make them very much useful in various industries ranging from small scale to large to very large manufacturing units. With a great deal to mankind with environmental friendly, these offer advanced technologies in addition to the enhanced business opportunities to several industrial sectors like automobile, construction, electronics and electrical, food packaging, and technology transfer.",book:{id:"10072",slug:"nanotechnology-and-the-environment",title:"Nanotechnology and the Environment",fullTitle:"Nanotechnology and the Environment"},signatures:"Mousumi Sen",authors:[{id:"310218",title:"Dr.",name:"Mousumi",middleName:null,surname:"Sen",slug:"mousumi-sen",fullName:"Mousumi Sen"}]},{id:"64843",title:"Polymer Nanocomposites with Different Types of Nanofiller",slug:"polymer-nanocomposites-with-different-types-of-nanofiller",totalDownloads:4093,totalCrossrefCites:21,totalDimensionsCites:58,abstract:"The development of polymer nanocomposites has been an area of high scientific and industrial interest in the recent years, due to several improvements achieved in these materials, as a result of the combination of a polymeric matrix and, usually, an inorganic nanomaterial. The improved performance of those materials can include mechanical strength, toughness and stiffness, electrical and thermal conductivity, superior flame retardancy and higher barrier to moisture and gases. Nanocomposites can also show unique design possibilities, which offer excellent advantages in creating functional materials with desired properties for specific applications. The possibility of using natural resources and the fact of being environmentally friendly have also offered new opportunities for applications. This chapter aims to review the main topics and recent progresses related to polymer nanocomposites, such as techniques of characterization, methods of production, structures, compatibilization and applications. First, the most important concepts about nanocomposites will be presented. Additionally, an approach on the different types of filler that can be used as reinforcement in polymeric matrices will be made. After that, sections about methods of production and structures of nanocomposites will be detailed. Finally, some properties and potential applications that have been achieved in polymer nanocomposites will be highlighted.",book:{id:"6854",slug:"nanocomposites-recent-evolutions",title:"Nanocomposites",fullTitle:"Nanocomposites - Recent Evolutions"},signatures:"Amanda Dantas de Oliveira and Cesar Augusto Gonçalves Beatrice",authors:[{id:"249768",title:"Ph.D.",name:"Amanda",middleName:null,surname:"Oliveira",slug:"amanda-oliveira",fullName:"Amanda Oliveira"},{id:"254512",title:"Ph.D.",name:"Cesar",middleName:"Augusto Gonçalves",surname:"Beatrice",slug:"cesar-beatrice",fullName:"Cesar Beatrice"}]},{id:"38951",title:"Carbon Nanotube Transparent Electrode",slug:"carbon-nanotube-transparent-electrode",totalDownloads:4021,totalCrossrefCites:3,totalDimensionsCites:5,abstract:null,book:{id:"3077",slug:"syntheses-and-applications-of-carbon-nanotubes-and-their-composites",title:"Syntheses and Applications of Carbon Nanotubes and Their Composites",fullTitle:"Syntheses and Applications of Carbon Nanotubes and Their Composites"},signatures:"Jing Sun and Ranran Wang",authors:[{id:"153508",title:"Prof.",name:"Jing",middleName:null,surname:"Sun",slug:"jing-sun",fullName:"Jing Sun"},{id:"153596",title:"Ms.",name:"Ranran",middleName:null,surname:"Wang",slug:"ranran-wang",fullName:"Ranran Wang"}]}],onlineFirstChaptersFilter:{topicId:"17",limit:6,offset:0},onlineFirstChaptersCollection:[{id:"82277",title:"Application of Iron Oxide in Supercapacitor",slug:"application-of-iron-oxide-in-supercapacitor",totalDownloads:5,totalDimensionsCites:0,doi:"10.5772/intechopen.105001",abstract:"Iron oxide nanostructures have been considered very promising material as electrode in electrochemical energy storage devices because of their lower cost of synthesis and high theoretical charge storage capacity. Iron oxide nanoparticles and their nanocomposites have performed excellent in supercapacitor. Iron oxide as negative electrode has extended the working voltage window of a supercapacitor. The main problems associated with iron oxide based electrodes are their poor electrical conductivity and cycle stability. Therefore, a conductive carbon matrix has been added to the iron oxide based electrodes to improve the electrochemical performance. In this chapter, recent progress on iron oxide and its composite with different materials as electrode in supercapacitor is summarized. The various synergistic effects of nanocomposites and compositional engineering to enhance the electrochemical performance of iron oxide are also discussed.",book:{id:"10824",title:"Iron Oxide Nanoparticles",coverURL:"https://cdn.intechopen.com/books/images_new/10824.jpg"},signatures:"Rajan Lakra, Rahul Kumar, Parasanta Kumar Sahoo, Sandeep Kumar and Ankur Soam"},{id:"82030",title:"Magnetite Nanoparticles (Fe3O4) for Radio-Frequency and Microwave Applications",slug:"magnetite-nanoparticles-fe3o4-for-radio-frequency-and-microwave-applications",totalDownloads:7,totalDimensionsCites:0,doi:"10.5772/intechopen.104930",abstract:"The size and shape dependent tunable electromagnetic (EM) properties of magnetite – Fe3O4 nanoparticles makes them an attractive material for various future electronics and biomedical device applications such as tunable attenuators, miniaturized isolators and circulators, RF antennas, EM shielding, and biomedical implants etc. The strategic design of RF devices requires specific dielectric and magnetic properties according to the applications, which in turn depends on the size and shape of the particles. At nanoscale, iron oxide’s magnetic and dielectric properties are very different from its bulk properties and can be tuned and enhanced by utilizing different synthesis approaches. In this chapter, we summarize electromagnetic properties of magnetite (Fe3O4) nanomaterials such as, complex permeability, complex permittivity, magnetic and dielectric loss tangents, saturation magnetization, temperature dependence, and ferromagnetic resonance; and how these properties can be optimized by varying different synthesis parameters. Finally, Fe3O4 nanocomposites will be explored by using different synthesis approaches for implementation of RF and microwave applications and we will conclude the chapter with future recommendations.",book:{id:"10824",title:"Iron Oxide Nanoparticles",coverURL:"https://cdn.intechopen.com/books/images_new/10824.jpg"},signatures:"Poonam Lathiya and Jing Wang"},{id:"81878",title:"Recent Progress and Overview of Nanocomposites",slug:"recent-progress-and-overview-of-nanocomposites",totalDownloads:17,totalDimensionsCites:0,doi:"10.5772/intechopen.102469",abstract:"Nanocomposites are versatile materials because of possessing superior properties as compared to their parent materials. Due to their improved electrical, mechanical, thermomechanical, electronic, optoelectronic, thermal, and magnetic properties, these materials are receiving much attention from researchers all over the world. In every field, the focus of the research is to develop such materials which have low weight, superior strength, and enhanced performance as well as cost competitiveness in comparison to existing materials. The nanocomposite materials have been used in the fields of avionics, biomedical, auto industry, sports industry, oil/gas, construction, food industry, agriculture industry, and information technology. This chapter addresses the synthesis, unique properties, and diverse applications of nanocomposites in different fields.",book:{id:"10825",title:"Nanocomposite Materials",coverURL:"https://cdn.intechopen.com/books/images_new/10825.jpg"},signatures:"Muhammad Hafeez"},{id:"81328",title:"Nanocomposites Thin Films: Manufacturing and Applications",slug:"nanocomposites-thin-films-manufacturing-and-applications",totalDownloads:13,totalDimensionsCites:0,doi:"10.5772/intechopen.103961",abstract:"Thin films of nanocomposite materials arouse a lot of interest due to their excellent mechanical, electrical, optical, tribological properties and also by the vast field of application. This chapter covers some techniques of thin films growth, such as the processes of physical vapor deposition, such as magnetron sputtering; the processes of chemical vapor deposition; layer-by-layer; among other techniques. Additionally, relevant features and applications of some nanocomposites thin films are presented. The wide variety of thin films growth techniques have allowed the development of several devices including those that act as: transistors, actuators, sensors, solar cells, devices with shape memory effect, organic light-emitting diodes (OLEDs), thermoelectric devices.",book:{id:"10825",title:"Nanocomposite Materials",coverURL:"https://cdn.intechopen.com/books/images_new/10825.jpg"},signatures:"Weslley Rick Viana Sampaio, Petteson Linniker Carvalho Serra, Noelio Oliveira Dantas, Rômulo Ríbeiro Magalhães de Sousa and Anielle Christine Almeida Silva"},{id:"81463",title:"Perovskite-Based Nanomaterials and Nanocomposites for Photocatalytic Decontamination of Water",slug:"perovskite-based-nanomaterials-and-nanocomposites-for-photocatalytic-decontamination-of-water",totalDownloads:27,totalDimensionsCites:0,doi:"10.5772/intechopen.102824",abstract:"The exploration of functional nanomaterials with superior catalytic activity for practical photocatalytic water decontamination is of significant importance. Perovskite-based nanomaterials, which demonstrate excellent photophysical and catalytic properties, are widely investigated as a class of adaptable materials for the photocatalytic degradation of environmental pollutants. This chapter introduces the recent progresses in using perovskite-based nanocomposites with particular emphasis on the applications for effective photocatalytic degradation of organic pollutants in wastewater. It starts by presenting the general principles and mechanisms governing photocatalytic degradation of organic pollutants in water by perovskite, along with the design criteria for perovskite-based nanocomposites. It then explains various strategies used to prepare perovskite-based nanocomposites with the aim of enhancing their photocatalytic activity. By the end of the chapter, the remaining challenges and perspectives for developing efficient perovskite-based photocatalysts with potential large-scale application are highlighted.",book:{id:"10825",title:"Nanocomposite Materials",coverURL:"https://cdn.intechopen.com/books/images_new/10825.jpg"},signatures:"Yousef Faraj and Ruzhen Xie"},{id:"81438",title:"Research Progress of Ionic Thermoelectric Materials for Energy Harvesting",slug:"research-progress-of-ionic-thermoelectric-materials-for-energy-harvesting",totalDownloads:36,totalDimensionsCites:0,doi:"10.5772/intechopen.101771",abstract:"Thermoelectric material is a kind of functional material that can mutually convert heat energy and electric energy. It can convert low-grade heat energy (less than 130°C) into electric energy. Compared with traditional electronic thermoelectric materials, ionic thermoelectric materials have higher performance. The Seebeck coefficient can generate 2–3 orders of magnitude higher ionic thermoelectric potential than electronic thermoelectric materials, so it has good application prospects in small thermoelectric generators and solar power generation. According to the thermoelectric conversion mechanism, ionic thermoelectric materials can be divided into ionic thermoelectric materials based on the Soret effect and thermocouple effect. They are widely used in pyrogen batteries and ionic thermoelectric capacitors. The latest two types of ionic thermoelectric materials are in this article. 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The whole process of submitting an article and editing of the submitted article goes extremely smooth and fast, the number of reads and downloads of chapters is high, and the contributions are also frequently cited.",author:{id:"55578",name:"Antonio",surname:"Jurado-Navas",institutionString:null,profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0030O00002bRisIQAS/Profile_Picture_1626166543950",slug:"antonio-jurado-navas",institution:{id:"720",name:"University of Malaga",country:{id:null,name:"Spain"}}}},{id:"6",text:"It is great to work with the IntechOpen to produce a worthwhile collection of research that also becomes a great educational resource and guide for future research endeavors.",author:{id:"259298",name:"Edward",surname:"Narayan",institutionString:null,profilePictureURL:"https://mts.intechopen.com/storage/users/259298/images/system/259298.jpeg",slug:"edward-narayan",institution:{id:"3",name:"University of Queensland",country:{id:null,name:"Australia"}}}}]},series:{item:{id:"11",title:"Biochemistry",doi:"10.5772/intechopen.72877",issn:"2632-0983",scope:"Biochemistry, the study of chemical transformations occurring within living organisms, impacts all areas of life sciences, from molecular crystallography and genetics to ecology, medicine, and population biology. Biochemistry examines macromolecules - proteins, nucleic acids, carbohydrates, and lipids – and their building blocks, structures, functions, and interactions. Much of biochemistry is devoted to enzymes, proteins that catalyze chemical reactions, enzyme structures, mechanisms of action and their roles within cells. Biochemistry also studies small signaling molecules, coenzymes, inhibitors, vitamins, and hormones, which play roles in life processes. Biochemical experimentation, besides coopting classical chemistry methods, e.g., chromatography, adopted new techniques, e.g., X-ray diffraction, electron microscopy, NMR, radioisotopes, and developed sophisticated microbial genetic tools, e.g., auxotroph mutants and their revertants, fermentation, etc. More recently, biochemistry embraced the ‘big data’ omics systems. Initial biochemical studies have been exclusively analytic: dissecting, purifying, and examining individual components of a biological system; in the apt words of Efraim Racker (1913 –1991), “Don’t waste clean thinking on dirty enzymes.” Today, however, biochemistry is becoming more agglomerative and comprehensive, setting out to integrate and describe entirely particular biological systems. The ‘big data’ metabolomics can define the complement of small molecules, e.g., in a soil or biofilm sample; proteomics can distinguish all the comprising proteins, e.g., serum; metagenomics can identify all the genes in a complex environment, e.g., the bovine rumen. 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Dr. Blumenberg’s research is focused on the epidermis, expression of keratin genes, transcription profiling, keratinocyte differentiation, inflammatory diseases and cancers, and most recently the effects of the microbiome on the skin. 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Her research interests include archaea metabolism, enzymes purification and characterization, gene regulation, carotenoids and bioplastics production, antioxidant\ncompounds, waste water treatments, and brines bioremediation.\nRosa María’s other roles include editorial board member for several journals related\nto biochemistry, reviewer for more than 60 journals (biochemistry, molecular biology, biotechnology, chemistry and microbiology) and president of several organizing committees in international meetings related to the N-cycle or respiratory processes.",institutionString:null,institution:{name:"University of Alicante",institutionURL:null,country:{name:"Spain"}}},editorTwo:null,editorThree:null},{id:"15",title:"Chemical Biology",coverUrl:"https://cdn.intechopen.com/series_topics/covers/15.jpg",isOpenForSubmission:!0,editor:{id:"441442",title:"Dr.",name:"Şükrü",middleName:null,surname:"Beydemir",slug:"sukru-beydemir",fullName:"Şükrü Beydemir",profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0033Y00003GsUoIQAV/Profile_Picture_1634557147521",biography:"Dr. Şükrü Beydemir obtained a BSc in Chemistry in 1995 from Yüzüncü Yıl University, MSc in Biochemistry in 1998, and PhD in Biochemistry in 2002 from Atatürk University, Turkey. He performed post-doctoral studies at Max-Planck Institute, Germany, and University of Florence, Italy in addition to making several scientific visits abroad. He currently works as a Full Professor of Biochemistry in the Faculty of Pharmacy, Anadolu University, Turkey. Dr. Beydemir has published over a hundred scientific papers spanning protein biochemistry, enzymology and medicinal chemistry, reviews, book chapters and presented several conferences to scientists worldwide. He has received numerous publication awards from various international scientific councils. He serves in the Editorial Board of several international journals. 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He is a member of the Turkish Biochemical Society, American Chemical Society, and German Genetics society. Dr. Ekinci published around ninety scientific papers, reviews and book chapters, and presented several conferences to scientists. He has received numerous publication awards from several scientific councils. 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Since 1983, he has been a faculty member of the RO Perelman Department of Dermatology, NYU School of Medicine, where he is codirector of a training grant in cutaneous biology. Dr. Blumenberg’s research is focused on the epidermis, expression of keratin genes, transcription profiling, keratinocyte differentiation, inflammatory diseases and cancers, and most recently the effects of the microbiome on the skin. 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Her research interests include microalgal biotechnology with an emphasis on microalgae-based products.",institutionString:"Universidade Federal de Santa Maria",institution:{name:"Universidade Federal de Santa Maria",institutionURL:null,country:{name:"Brazil"}}}]},{type:"book",id:"7953",title:"Bioluminescence",subtitle:"Analytical Applications and Basic Biology",coverURL:"https://cdn.intechopen.com/books/images_new/7953.jpg",slug:"bioluminescence-analytical-applications-and-basic-biology",publishedDate:"September 25th 2019",editedByType:"Edited by",bookSignature:"Hirobumi Suzuki",hash:"3a8efa00b71abea11bf01973dc589979",volumeInSeries:4,fullTitle:"Bioluminescence - Analytical Applications and Basic Biology",editors:[{id:"185746",title:"Dr.",name:"Hirobumi",middleName:null,surname:"Suzuki",slug:"hirobumi-suzuki",fullName:"Hirobumi Suzuki",profilePictureURL:"https://mts.intechopen.com/storage/users/185746/images/system/185746.png",biography:"Dr. Hirobumi Suzuki received his Ph.D. in 1997 from Tokyo Metropolitan University, Japan, where he studied firefly phylogeny and the evolution of mating systems. He is especially interested in the genetic differentiation pattern and speciation process that correlate to the flashing pattern and mating behavior of some fireflies in Japan. He then worked for Olympus Corporation, a Japanese manufacturer of optics and imaging products, where he was involved in the development of luminescence technology and produced a bioluminescence microscope that is currently being used for gene expression analysis in chronobiology, neurobiology, and developmental biology. 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Topics include, but are not limited to: Advanced techniques of cellular and molecular biology (Molecular methodologies, imaging techniques, and bioinformatics); Biological activities at the molecular level; Biological processes of cell functions, cell division, senescence, maintenance, and cell death; Biomolecules interactions; Cancer; Cell biology; Chemical biology; Computational biology; Cytochemistry; Developmental biology; Disease mechanisms and therapeutics; DNA, and RNA metabolism; Gene functions, genetics, and genomics; Genetics; Immunology; Medical microbiology; Molecular biology; Molecular genetics; Molecular processes of cell and organelle dynamics; Neuroscience; Protein biosynthesis, degradation, and functions; Regulation of molecular interactions in a cell; Signalling networks and system biology; Structural biology; Virology and microbiology.",annualVolume:11410,isOpenForSubmission:!0,coverUrl:"https://cdn.intechopen.com/series_topics/covers/14.jpg",editor:{id:"165627",title:"Dr.",name:"Rosa María",middleName:null,surname:"Martínez-Espinosa",fullName:"Rosa María Martínez-Espinosa",profilePictureURL:"https://mts.intechopen.com/storage/users/165627/images/system/165627.jpeg",institutionString:null,institution:{name:"University of Alicante",institutionURL:null,country:{name:"Spain"}}},editorTwo:null,editorThree:null,editorialBoard:[{id:"79367",title:"Dr.",name:"Ana Isabel",middleName:null,surname:"Flores",fullName:"Ana Isabel Flores",profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0030O00002bRpIOQA0/Profile_Picture_1632418099564",institutionString:null,institution:{name:"Hospital Universitario 12 De Octubre",institutionURL:null,country:{name:"Spain"}}},{id:"328234",title:"Ph.D.",name:"Christian",middleName:null,surname:"Palavecino",fullName:"Christian Palavecino",profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0033Y000030DhEhQAK/Profile_Picture_1628835318625",institutionString:null,institution:{name:"Central University of Chile",institutionURL:null,country:{name:"Chile"}}},{id:"186585",title:"Dr.",name:"Francisco Javier",middleName:null,surname:"Martin-Romero",fullName:"Francisco Javier Martin-Romero",profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0030O00002bSB3HQAW/Profile_Picture_1631258137641",institutionString:null,institution:{name:"University of Extremadura",institutionURL:null,country:{name:"Spain"}}}]},{id:"15",title:"Chemical Biology",keywords:"Phenolic Compounds, Essential Oils, Modification of Biomolecules, Glycobiology, Combinatorial Chemistry, Therapeutic peptides, Enzyme Inhibitors",scope:"Chemical biology spans the fields of chemistry and biology involving the application of biological and chemical molecules and techniques. In recent years, the application of chemistry to biological molecules has gained significant interest in medicinal and pharmacological studies. This topic will be devoted to understanding the interplay between biomolecules and chemical compounds, their structure and function, and their potential applications in related fields. Being a part of the biochemistry discipline, the ideas and concepts that have emerged from Chemical Biology have affected other related areas. This topic will closely deal with all emerging trends in this discipline.",annualVolume:11411,isOpenForSubmission:!0,coverUrl:"https://cdn.intechopen.com/series_topics/covers/15.jpg",editor:{id:"441442",title:"Dr.",name:"Şükrü",middleName:null,surname:"Beydemir",fullName:"Şükrü Beydemir",profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0033Y00003GsUoIQAV/Profile_Picture_1634557147521",institutionString:null,institution:{name:"Anadolu University",institutionURL:null,country:{name:"Turkey"}}},editorTwo:{id:"13652",title:"Prof.",name:"Deniz",middleName:null,surname:"Ekinci",fullName:"Deniz Ekinci",profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0030O00002aYLT1QAO/Profile_Picture_1634557223079",institutionString:null,institution:{name:"Ondokuz Mayıs University",institutionURL:null,country:{name:"Turkey"}}},editorThree:null,editorialBoard:[{id:"241413",title:"Dr.",name:"Azhar",middleName:null,surname:"Rasul",fullName:"Azhar Rasul",profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0030O00002bRT1oQAG/Profile_Picture_1635251978933",institutionString:null,institution:{name:"Government College University, Faisalabad",institutionURL:null,country:{name:"Pakistan"}}},{id:"178316",title:"Ph.D.",name:"Sergey",middleName:null,surname:"Sedykh",fullName:"Sergey Sedykh",profilePictureURL:"https://mts.intechopen.com/storage/users/178316/images/system/178316.jfif",institutionString:null,institution:{name:"Novosibirsk State University",institutionURL:null,country:{name:"Russia"}}}]},{id:"17",title:"Metabolism",keywords:"Biomolecules Metabolism, Energy Metabolism, Metabolic Pathways, Key Metabolic Enzymes, Metabolic Adaptation",scope:"Metabolism is frequently defined in biochemistry textbooks as the overall process that allows living systems to acquire and use the free energy they need for their vital functions or the chemical processes that occur within a living organism to maintain life. Behind these definitions are hidden all the aspects of normal and pathological functioning of all processes that the topic ‘Metabolism’ will cover within the Biochemistry Series. Thus all studies on metabolism will be considered for publication.",annualVolume:11413,isOpenForSubmission:!0,coverUrl:"https://cdn.intechopen.com/series_topics/covers/17.jpg",editor:{id:"138626",title:"Dr.",name:"Yannis",middleName:null,surname:"Karamanos",fullName:"Yannis Karamanos",profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0030O00002g6Jv2QAE/Profile_Picture_1629356660984",institutionString:null,institution:{name:"Artois University",institutionURL:null,country:{name:"France"}}},editorTwo:null,editorThree:null,editorialBoard:[{id:"243049",title:"Dr.",name:"Anca",middleName:null,surname:"Pantea Stoian",fullName:"Anca Pantea Stoian",profilePictureURL:"https://mts.intechopen.com/storage/users/243049/images/system/243049.jpg",institutionString:null,institution:{name:"Carol Davila University of Medicine and Pharmacy",institutionURL:null,country:{name:"Romania"}}},{id:"203824",title:"Dr.",name:"Attilio",middleName:null,surname:"Rigotti",fullName:"Attilio Rigotti",profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",institutionString:null,institution:{name:"Pontifical Catholic University of Chile",institutionURL:null,country:{name:"Chile"}}},{id:"300470",title:"Dr.",name:"Yanfei (Jacob)",middleName:null,surname:"Qi",fullName:"Yanfei (Jacob) Qi",profilePictureURL:"https://mts.intechopen.com/storage/users/300470/images/system/300470.jpg",institutionString:null,institution:{name:"Centenary Institute of Cancer Medicine and Cell Biology",institutionURL:null,country:{name:"Australia"}}}]},{id:"18",title:"Proteomics",keywords:"Mono- and Two-Dimensional Gel Electrophoresis (1-and 2-DE), Liquid Chromatography (LC), Mass Spectrometry/Tandem Mass Spectrometry (MS; MS/MS), Proteins",scope:"With the recognition that the human genome cannot provide answers to the etiology of a disorder, changes in the proteins expressed by a genome became a focus in research. Thus proteomics, an area of research that detects all protein forms expressed in an organism, including splice isoforms and post-translational modifications, is more suitable than genomics for a comprehensive understanding of the biochemical processes that govern life. The most common proteomics applications are currently in the clinical field for the identification, in a variety of biological matrices, of biomarkers for diagnosis and therapeutic intervention of disorders. From the comparison of proteomic profiles of control and disease or different physiological states, which may emerge, changes in protein expression can provide new insights into the roles played by some proteins in human pathologies. Understanding how proteins function and interact with each other is another goal of proteomics that makes this approach even more intriguing. Specialized technology and expertise are required to assess the proteome of any biological sample. Currently, proteomics relies mainly on mass spectrometry (MS) combined with electrophoretic (1 or 2-DE-MS) and/or chromatographic techniques (LC-MS/MS). MS is an excellent tool that has gained popularity in proteomics because of its ability to gather a complex body of information such as cataloging protein expression, identifying protein modification sites, and defining protein interactions. The Proteomics topic aims to attract contributions on all aspects of MS-based proteomics that, by pushing the boundaries of MS capabilities, may address biological problems that have not been resolved yet.",annualVolume:11414,isOpenForSubmission:!0,coverUrl:"https://cdn.intechopen.com/series_topics/covers/18.jpg",editor:{id:"200689",title:"Prof.",name:"Paolo",middleName:null,surname:"Iadarola",fullName:"Paolo Iadarola",profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0030O00002bSCl8QAG/Profile_Picture_1623568118342",institutionString:null,institution:{name:"University of Pavia",institutionURL:null,country:{name:"Italy"}}},editorTwo:{id:"201414",title:"Dr.",name:"Simona",middleName:null,surname:"Viglio",fullName:"Simona Viglio",profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0030O00002bRKDHQA4/Profile_Picture_1630402531487",institutionString:null,institution:{name:"University of Pavia",institutionURL:null,country:{name:"Italy"}}},editorThree:null,editorialBoard:[{id:"72288",title:"Dr.",name:"Arli Aditya",middleName:null,surname:"Parikesit",fullName:"Arli Aditya Parikesit",profilePictureURL:"https://mts.intechopen.com/storage/users/72288/images/system/72288.jpg",institutionString:null,institution:{name:"Indonesia International Institute for Life Sciences",institutionURL:null,country:{name:"Indonesia"}}},{id:"40928",title:"Dr.",name:"Cesar",middleName:null,surname:"Lopez-Camarillo",fullName:"Cesar Lopez-Camarillo",profilePictureURL:"https://mts.intechopen.com/storage/users/40928/images/3884_n.png",institutionString:null,institution:{name:"Universidad Autónoma de la Ciudad de México",institutionURL:null,country:{name:"Mexico"}}},{id:"81926",title:"Dr.",name:"Shymaa",middleName:null,surname:"Enany",fullName:"Shymaa Enany",profilePictureURL:"https://mts.intechopen.com/storage/users/81926/images/system/81926.png",institutionString:"Suez Canal University",institution:{name:"Suez Canal University",institutionURL:null,country:{name:"Egypt"}}}]}]}},libraryRecommendation:{success:null,errors:{},institutions:[]},route:{name:"chapter.detail",path:"/chapters/69712",hash:"",query:{},params:{id:"69712"},fullPath:"/chapters/69712",meta:{},from:{name:null,path:"/",hash:"",query:{},params:{},fullPath:"/",meta:{}}}},function(){var m;(m=document.currentScript||document.scripts[document.scripts.length-1]).parentNode.removeChild(m)}()