Egg Innovations And Strategies For Improvements

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Egg Innovations and Strategies for Improvements

Author : Patricia Hester
Publisher : Academic Press
ISBN 13 : 0128011513
Total Pages : 646 pages
Book Rating : 4.1/5 (28 download)

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Book Synopsis Egg Innovations and Strategies for Improvements by : Patricia Hester

Download or read book Egg Innovations and Strategies for Improvements written by Patricia Hester and published by Academic Press. This book was released on 2016-12-19 with total page 646 pages. Available in PDF, EPUB and Kindle. Book excerpt: Egg Innovations and Strategies for Improvements examines the production of eggs from their development to human consumption. Chapters also address consumer acceptance, quality control, regulatory aspects, cost and risk analyses, and research trends. Eggs are a rich source of macro- and micronutrients which are consumed not only by themselves, but also within the matrix of food products, such as pastas, cakes, and pastries. A wholesome, versatile food with a balanced array of essential nutrients, eggs are a stable of the human diet. Emerging strategies entail improvements to the composition of eggs via fortification or biological enrichment of hen's feed with polyunsaturated fatty acids, antioxidants, vitamins, or minerals. Conversely, eggs can be a source of food-borne disease or pollutants that can have effects on not only human health, but also egg production and commercial viability. Written by an international team of experts, the book presents a unique overview of the biology and science of egg production, nutrient profiling, disease, and modes for increasing their production and quality. Designed for poultry and food scientists, technologists, microbiologists, and workers in public health and the food and egg industries, the book is valuable as an industrial reference and as a resource in academic libraries. Focuses on the production and food science aspects of eggs Includes a broad range of microbial contaminants, their risks, and prevention, as well as non-microbial contaminant risks Presents analytical techniques for practical application

IgY-Technology: Production and Application of Egg Yolk Antibodies

Author : Xiao-Ying Zhang
Publisher : Springer Nature
ISBN 13 : 3030726886
Total Pages : 316 pages
Book Rating : 4.0/5 (37 download)

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Book Synopsis IgY-Technology: Production and Application of Egg Yolk Antibodies by : Xiao-Ying Zhang

Download or read book IgY-Technology: Production and Application of Egg Yolk Antibodies written by Xiao-Ying Zhang and published by Springer Nature. This book was released on 2021-06-24 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt: This first edited Volume on IgY-Technology, addresses the historical and dynamic development of IgY-applications. The authors cover the biological basis and theoretical context, methodological guidance, and applications of IgY-Technology. A focus is laid on the use of IgY-antibodies for prophylactic/therapeutic purposes in human and veterinary medicine. Aside from applications, the chapters also offer an evolutionary understanding of the IgY molecule, IgY receptors and practical prerequisites to produce IgY-antibodies. Guidance is given for every step of the process. Starting with an introduction to hens as a model species and including hen husbandry, hen egg-laying capacity and total IgY outcomes. Readers will also learn about immunization techniques, the advantages and limitations of different IgY extraction methods, as well as storage stability of the final product. The last part of the volume highlights hands-on aspects of applications, such as IgY delivery strategies, new methods to produce monoclonal IgY-antibodies or production of functional IgY fragments by phage-display as well as commercial exploitation of the technology. Thus, this book is a valuable resource and guide for Scientists, Clinicians and Health Product Developers in both human and veterinary medicine.

Handbook of Egg Science and Technology

Author : Yoshinori Mine
Publisher : CRC Press
ISBN 13 : 1000899616
Total Pages : 807 pages
Book Rating : 4.0/5 (8 download)

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Book Synopsis Handbook of Egg Science and Technology by : Yoshinori Mine

Download or read book Handbook of Egg Science and Technology written by Yoshinori Mine and published by CRC Press. This book was released on 2023-09-12 with total page 807 pages. Available in PDF, EPUB and Kindle. Book excerpt: Eggs are one of the most popular foods worldwide due to their great taste and versatility, economical value and high nutritional content. The egg plays an important role in the human diet, both for the nutritional value of its many components (e.g., proteins, vitamins, minerals, choline, specific long chain fatty acids) as well for its wide range of functional characteristics, including foaming, gelling and emulsifying properties. The egg sector is a vibrant field with many new developments in terms of production, processing and commercialization as well as research. Since the beginning of the 21st century, the global production of eggs has grown by 69.5%, farm production systems have evolved to improve the welfare of laying hens, many eggshell and egg products have been developed to address the changing demands of consumers and our knowledge of the composition of the egg has been boosted by the latest gene-based technologies. Information on the science and technology of egg and egg processing is essential to governments, academia and industry. The Handbook of Egg Science and Technology aims to be the first book providing a complete source of information about egg science and technology, covering topics such as world egg production, marketing of eggs, chemistry of egg components, functional properties of egg components, egg processing, egg product development, eggshell quality, grading, egg microbiology, egg pasteurization, egg nutrition and bioactive components, egg biotechnology and sustainability of egg production. Features Includes the most current and comprehensive scientific and technical information about egg science and technology Presents an ideal guide for professionals in related food industries, egg business consultants, regulatory agencies and research groups Answers the need for a comprehensive textbook for upper-level undergraduate and graduate courses in food science, animal science and poultry departments A global panel of experts in the field of egg science was gathered with the aim to provide the most updated information and development on many topics likely to interest readers ranging from academia and food science students to managers working in the food production and egg processing sectors. This handbook is an excellent resource for the food and poultry industry, R&D sectors, as well as experts in the field of food and nutrition.

Duck Production and Management Strategies

Author : A. Jalaludeen
Publisher : Springer Nature
ISBN 13 : 9811661006
Total Pages : 664 pages
Book Rating : 4.8/5 (116 download)

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Book Synopsis Duck Production and Management Strategies by : A. Jalaludeen

Download or read book Duck Production and Management Strategies written by A. Jalaludeen and published by Springer Nature. This book was released on 2022-01-20 with total page 664 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides comprehensive insights into the field of duck production and management. It presents a complete overview of different aspects of duck production with particular emphasis on rearing systems. The book reviews current knowledge on the anatomy, physiology, genetics, breeding, nutrition, incubation, and hatching practices of ducks. It further discusses the common diseases of duck, their treatment regime, and prevention strategies. The book additionally examines all aspects of the global duck industry, the constraints, and the recommendations. It also explores nutrient requirements and feed evaluation for duck and evaluates nutrition's influence on the gut microbiome. Towards the end, the book presents the latest genomic applications, including high throughput sequencing and various bioinformatics tools in duck production. This book serves as an essential resource for duck industry practitioners, researchers, and students.

Eggs as Functional Foods and Nutraceuticals for Human Health

Author : Jianping Wu
Publisher : Royal Society of Chemistry
ISBN 13 : 1788012135
Total Pages : 422 pages
Book Rating : 4.7/5 (88 download)

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Book Synopsis Eggs as Functional Foods and Nutraceuticals for Human Health by : Jianping Wu

Download or read book Eggs as Functional Foods and Nutraceuticals for Human Health written by Jianping Wu and published by Royal Society of Chemistry. This book was released on 2019-05-16 with total page 422 pages. Available in PDF, EPUB and Kindle. Book excerpt: Often described as ‘nature’s perfect food’, perceptions of egg consumption and human health have evolved substantially over the past decades, in particular dietary guidelines no longer include a limit for dietary cholesterol and recommend eggs as part of healthy eating patterns. This book presents the opportunities for processing eggs to produce value-added food, nutritional, biomedical, functional food, and nutraceutical applications. It provides new evidence around egg consumption with respect to cardiovascular diseases, metabolic syndrome, weight management, mental development, eye, muscle, and ageing health. It also highlights the new discovery regarding egg bioactives that are relevant to anti-oxidants, anti-inflammation, cardiovascular and bone health, anti-microbial and anti-viral activities. Appealing to food scientists, food chemists, researchers in human nutrition specialising in eggs and dairy nutrition, and those involved in egg production, this book is reflecting the trends and innovations in this area of research.

Dead Epidemiologists

Author : Rob Wallace
Publisher : Monthly Review Press
ISBN 13 : 1583679022
Total Pages : 264 pages
Book Rating : 4.5/5 (836 download)

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Book Synopsis Dead Epidemiologists by : Rob Wallace

Download or read book Dead Epidemiologists written by Rob Wallace and published by Monthly Review Press. This book was released on 2020-10-20 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: A history of COVID-19 and the sociopolitical crises that led to the 2020 global pandemic The COVID-19 pandemic shocked the world. It shouldn’t have. Since this century’s turn, epidemiologists have warned of new infectious diseases. Indeed, H1N1, H7N9, SARS, MERS, Ebola Makona, Zika, and a variety of lesser viruses have emerged almost annually. But what of the epidemiologists themselves? Some bravely descended into the caves where bat species hosted coronaviruses, including the strains that evolved into the COVID-19 virus. Yet, despite their own warnings, many of the researchers appear unable to understand the true nature of the disease—as if they are dead to what they’ve seen. Dead Epidemiologists is an eclectic collection of commentaries, articles, and interviews revealing the hidden-in-plain-sight truth behind the pandemic: Global capital drove the deforestation and development that exposed us to new pathogens. Rob Wallace and his colleagues—ecologists, geographers, activists, and, yes, epidemiologists—unpack the material and conceptual origins of COVID-19. From deepest Yunnan to the boardrooms of New York City, this book offers a compelling diagnosis of the roots of COVID-19, and a stark prognosis of what—without further intervention—may come.

Processing Technologies and Food Protein Digestion

Author : Zuhaib F. Bhat
Publisher : Elsevier
ISBN 13 : 0323950531
Total Pages : 530 pages
Book Rating : 4.3/5 (239 download)

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Book Synopsis Processing Technologies and Food Protein Digestion by : Zuhaib F. Bhat

Download or read book Processing Technologies and Food Protein Digestion written by Zuhaib F. Bhat and published by Elsevier. This book was released on 2023-04-21 with total page 530 pages. Available in PDF, EPUB and Kindle. Book excerpt: Processing Technologies and Food Protein Digestion covers the effect of all the applied and emerging processing technologies, both thermal and non-thermal, on the digestion of food proteins derived from egg, milk, meat, plants, cereals, fish and seafood. Written by experts from a multidisciplinary perspective, each chapter addresses the effects of processing technologies, particularly emerging technologies such as pulsed electric field, ultrasound, high-pressure, pulsed light, and ohmic heating on the digestion of food proteins. This remarkable reference is the first compilation of available literature in the protein digestibility area. Covers the available literature in the protein digestibility area Presents all the applied and emerging processing technologies, both thermal and non-thermal, on the digestion of food proteins derived from egg, milk, meat, plants, cereals, fish, or seafood Describes, in detail, the digestion of food in the human gut, with a particular focus on animal and vegetable protein digestion

Environmental Impact of Agro-Food Industry and Food Consumption

Author : Charis M. Galanakis
Publisher : Academic Press
ISBN 13 : 0128213701
Total Pages : 311 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Environmental Impact of Agro-Food Industry and Food Consumption by : Charis M. Galanakis

Download or read book Environmental Impact of Agro-Food Industry and Food Consumption written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-11-18 with total page 311 pages. Available in PDF, EPUB and Kindle. Book excerpt: Environmental Impact of Agro-Food Industry and Food Consumption covers trends associated with the impact of food production on the environment using lifecycle analysis and the standard methods used to estimate the food industry’s environmental impact. The book discusses city-scale actions to estimate the environmental impact of food systems, including the meat chain, feeding crops to farmed fish, the confectionary industry, agriculture, tea processing, cheese production, the dairy industry, cold chain, and ice cream production. Food waste and consumption in hospitality and global diets round out these interesting discussions. Written for food scientists, technologists, engineers, chemists, governmental regulatory bodies, environmentalists, environmental technologists, environmental engineers, researchers, academics and professionals working in the food industry, this book is an essential resource on sustainability in the food industry. Addresses all levels of the food chain Provides solutions for the food industry to estimate and reduce environmental impact Assists members of the food industry in optimizing their current performance and reducing their environmental footprint

Informatics in Poultry Production

Author : Alin Khaliduzzaman
Publisher : Springer Nature
ISBN 13 : 9811925569
Total Pages : 163 pages
Book Rating : 4.8/5 (119 download)

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Book Synopsis Informatics in Poultry Production by : Alin Khaliduzzaman

Download or read book Informatics in Poultry Production written by Alin Khaliduzzaman and published by Springer Nature. This book was released on 2022-11-30 with total page 163 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book discusses table and hatching eggs, quality-based grading of eggs, pre-incubation, incubation, hatching and post-hatch monitoring period, and how the next-generation management of these process can be enriched by informatics through non-destructive technologies, signal processing, machine learning, AI, IoT applications, etc. This book will be a beneficial resource for egg and poultry science researchers, avian biologists and ecologists, developmental biologists, agricultural engineers, advanced graduate and postgraduate students, and poultry production industry stakeholders.

Byproducts from Agriculture and Fisheries

Author : Benjamin K. Simpson
Publisher : John Wiley & Sons
ISBN 13 : 1119383978
Total Pages : 738 pages
Book Rating : 4.1/5 (193 download)

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Book Synopsis Byproducts from Agriculture and Fisheries by : Benjamin K. Simpson

Download or read book Byproducts from Agriculture and Fisheries written by Benjamin K. Simpson and published by John Wiley & Sons. This book was released on 2019-11-04 with total page 738 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ranging from biofuels to building materials, and from cosmetics to pharmaceuticals, the list of products that may be manufactured using discards from farming and fishery operations is extensive. Byproducts from Agriculture and Fisheries examines the procedures and technologies involved in this process of reconstitution, taking an environmentally aware approach as it explores the developing role of value-added byproducts in the spheres of food security, waste management, and climate control. An international group of authors contributes engaging and insightful chapters on a wide selection of animal and plant byproducts, discussing the practical business of byproduct recovery within the vital contexts of shifting socio-economic concerns and the emergence of green chemistry. This important text: Covers recent developments, current research, and emerging technologies in the fields of byproduct recovery and utilization Explores potential opportunities for future research and the prospective socioeconomic benefits of green waste management Includes detailed descriptions of procedures for the transformation of the wastes into of value-added food and non-food products With its combination of practical instruction and broader commentary, Byproducts from Agriculture and Fisheries offers essential insight and expertise to all students and professionals working in agriculture, environmental science, food science, and any other field concerned with sustainable resources.

Encyclopedia of Food Chemistry

Author :
Publisher : Elsevier
ISBN 13 : 0128140453
Total Pages : 2217 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Encyclopedia of Food Chemistry by :

Download or read book Encyclopedia of Food Chemistry written by and published by Elsevier. This book was released on 2018-11-22 with total page 2217 pages. Available in PDF, EPUB and Kindle. Book excerpt: Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry

Advances in nutrition, food processing and monitoring

Author : Zoltan Kovacs
Publisher : Frontiers Media SA
ISBN 13 : 2832522394
Total Pages : 150 pages
Book Rating : 4.8/5 (325 download)

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Book Synopsis Advances in nutrition, food processing and monitoring by : Zoltan Kovacs

Download or read book Advances in nutrition, food processing and monitoring written by Zoltan Kovacs and published by Frontiers Media SA. This book was released on 2023-05-02 with total page 150 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Advances in Poultry Welfare

Author :
Publisher : Woodhead Publishing
ISBN 13 : 0081009305
Total Pages : 408 pages
Book Rating : 4.0/5 (81 download)

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Book Synopsis Advances in Poultry Welfare by :

Download or read book Advances in Poultry Welfare written by and published by Woodhead Publishing. This book was released on 2017-11-30 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Poultry Welfare provides a targeted overview of contemporary developments in poultry welfare. The reviews in the volume address topical issues related to poultry welfare research and assessment, with a focus on identifying practical strategies for improvement as well as information gaps that remain to be filled. Part One provides an introduction to poultry production systems and gives a broad overview of current poultry welfare issues. Part Two moves on to review several aspects of poultry management, focusing on hatchery practices, early rearing, and slaughter. Part Three deals with welfare assessment on the farm, while Part Four explores continuing challenges, such as feather pecking and skeletal problems. This is followed in Part Five by a discussion of emerging issues, with chapters covering alternative parasite control methods, backyard poultry production, mass depopulation, and genetic approaches to reducing the impact of environmental stressors on welfare. This book is an essential part of the wider ranging series Advances in Farm Animal Welfare, with coverage of cattle, sheep, pigs, and poultry. With its expert editor and international team of contributors, Advances in Poultry Welfare is a key reference tool for welfare research scientists and students, veterinarians involved in welfare assessment, and indeed anyone with a professional interest in the welfare of poultry. Provides in-depth reviews of emerging topics, research and applications in poultry welfare Integral part of a wider series, Advances in Agricultural Animal Welfare, which will provide comprehensive coverage of animal welfare of the world’s major farmed animals Covers a range of topical issues within the field, from beak-trimming and skeletal problems, to early rearing and the design and management of poultry production systems Edited by a distinguished leader in the field

Alteration of Ovoproducts

Author : Olivier Goncalves
Publisher : Elsevier
ISBN 13 : 0081023812
Total Pages : 302 pages
Book Rating : 4.0/5 (81 download)

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Book Synopsis Alteration of Ovoproducts by : Olivier Goncalves

Download or read book Alteration of Ovoproducts written by Olivier Goncalves and published by Elsevier. This book was released on 2018-07-19 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt: Characterizing the Alteration of Ovoproducts Using New Analytical Approaches focuses on the capabilities (potential or proven) of the latest metabolomics based analytical approaches for the (early) diagnostic of the alteration of ovoproducts during their production/preservation processes. It details the ovoproduct matrix, their known sources of biotic and abiotic alteration, and their associated biomarkers. In addition, the book covers the capabilities (exploratory and characterization) of the latest metabolomics tecnics, both invasive and non-invasive, including chromatography, nuclear magnetic resonance, mass spectrometry, NMR, MS – including FTICR-MS –, and vibrational spectroscopy, such as Infrared – MIR, NIR – or Raman). In final sections, the next generation of online sensors derived from the latest technics is discussed for their applicative potential in industry (NIR, Raman, chromatography, benchmark NMR, and more). Details the matrix of egg products Explores the latest metabolic techniques Strengthens the linkages between the agri-food, microbiological and chemical analytical communities

Designing Gluten Free Bakery and Pasta Products

Author : Marina F. de Escalada Pla
Publisher : Springer Nature
ISBN 13 : 3031283449
Total Pages : 394 pages
Book Rating : 4.0/5 (312 download)

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Book Synopsis Designing Gluten Free Bakery and Pasta Products by : Marina F. de Escalada Pla

Download or read book Designing Gluten Free Bakery and Pasta Products written by Marina F. de Escalada Pla and published by Springer Nature. This book was released on 2023-06-26 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ingestion of gluten in the human diet can lead to gastrointestinal disorders such as celiac disease, allergy to wheat and non-celiac gluten sensitivity. Currently the best treatment is the strict adherence to a diet without sources of prolamins and gliadins (wheat), secalin (rye) and hordein (barley). Several studies have revealed that a gluten-free diet may lead to nutrient deficiencies. Therefore, the formulation of gluten-free foods, particularly those related to cereals, is a major challenge. A great effort has been put into improved technological and nutritional aspects of gluten-free cereal products, as evidenced by the large amount of research published in journal articles. Thus far there has been no compilation of this up-to-date research which would lead to better implementation of healthy gluten-free products with improved technological and sensorial properties. Designing Gluten Free Bakery and Pasta Products provides a tool for designing gluten-free bakery and pasta products taking into account the most up-to-date advances and knowledge of gluten-related disorders , extensively covering both traditional and non-traditional gluten-free raw materials and bakery and pasta processes. This book will be particularly useful for food scientists and technologists developing gluten-free bakery and pasta products, plus physicians and nutritionists working with patients with gluten related diseases. This book covers new native/seasonal ingredients that improve the nutritional profile of baked goods, shelf life and starch retrogradation during storage, gluten-free edible film/toppings application, biotechnological pre-treatments of gluten-free flours and ingredients to enhance their technological/nutritional functionality, baked goods with spontaneous fermentation, sourdough from yeasts vs LAB present in gluten-free flours and effects on technological, nutritional and sensory characteristics. All these aspects were extensively discussed in this work, plus it provides a fully up-to-date studies on gluten-related health disorders and summarizes the main research advances in gluten-free product development and their market-related and industrial impact. This novel approach makes this book a unique and highly valuable resource for those on the forefront of gluten-free foods application.

Food Technology Disruptions

Author : Charis M. Galanakis
Publisher : Academic Press
ISBN 13 : 0128214740
Total Pages : 390 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Food Technology Disruptions by : Charis M. Galanakis

Download or read book Food Technology Disruptions written by Charis M. Galanakis and published by Academic Press. This book was released on 2021-01-20 with total page 390 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Technology Disruptions covers the latest disruptions in the food industry, such as the Internet of Things, digital technologies, modern applications like 3D printing, bacterial sensors in food packaging, electronic noses for food authentication, and artificial intelligence. With additional discussions on innovative distribution and delivery of food and consumer acceptance of food disruptions, this book is an essential resource for food scientists, technologists, engineers, agriculturalists, chemists, product developers, researchers, academics and professionals working in the food industry. While innovations play an important role in food production, disruptive technologies are a revolutionary type of innovation that can displace an established technology and shake up the industry...or create a completely new industry. Currently, digital technologies and smart applications lead innovations in the food sector in order to optimize the food supply chain and to develop and deliver tailor-made food products to consumers with new eating habits. Covers digital technologies in agriculture, food production and food processing, modern eating habits, personalized nutrition, and relevant innovative food products Brings alternative protein sources, novel functional foods and artificial meat Discusses the Internet of Things, digital technologies and modern applications like 3D printing, smart packaging and smart food distribution

Microstructure and Properties of Micro- and Nanoscale Materials, Films, and Coatings (NAP 2019)

Author : Alexander D. Pogrebnjak
Publisher : Springer Nature
ISBN 13 : 9811517428
Total Pages : 407 pages
Book Rating : 4.8/5 (115 download)

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Book Synopsis Microstructure and Properties of Micro- and Nanoscale Materials, Films, and Coatings (NAP 2019) by : Alexander D. Pogrebnjak

Download or read book Microstructure and Properties of Micro- and Nanoscale Materials, Films, and Coatings (NAP 2019) written by Alexander D. Pogrebnjak and published by Springer Nature. This book was released on 2020-01-28 with total page 407 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents the findings of experimental and theoretical (including first-principles molecular dynamics simulation) studies of nanostructured and nanocomposite metal-based materials, and nanoscale multilayer coatings fabricated by physical or chemical vapor deposition, magnetron sputtering, electrospark alloying, ionic layer absorption, contact melting, and high-current electron beam irradiation. It also discusses novel methods of nanocomposite formation, as well as the structure of the deposited films, coatings and other nanoscale materials, their elemental and phase composition, and their physical–mechanical, tribological, magnetic and electrical properties. Lastly, it explores the influence of a various surface modification methods, such as thermal annealing, pulsed laser modification, and thermomechanical and ultrasonic treatment, as well as different properties of nanostructured films.