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The book covers the latest development in the biosciences field covering key topics in crop improvement including ‘omic approaches to improving sustainable crop production, advancement in marker technology, strategies in genetic manipulation, crop quality and sustainability and plant microbe interaction detailing on proven technologies to address critical issue for agricultural sustainability which are beneficial for researchers and students. The book also includes aspects of preserving crops after harvest as this is a key factor in promoting sustainable crop quality in terms of addressing waste, choosing the appropriate packaging and moving crops through the food and industrial supply chain. An important strategy to overcome the challenges in providing food for the world population in a sustainable manner is through concerted efforts by crop scientists to embrace new technologies in increasing yield, quality and improving food safety while minimizing adverse environmental impact of the agricultural activities. Most of the proven molecular and genetic technologies in crop science have been tested and verified in model plants such as Arabidopsis and tomato. The technologies, when deployed on various plant species of importance for human nutrition and industrial applications, including cereals, vegetables, fruits, herbs, fibre and oil crops, face many challenges, not only due to their longer life cycle but many other physiological and environmental factors affecting yield and quality of plant products. Furthermore, major impacts on crop production due to catastrophic diseases and global climate change needs urgent and innovative solutions. Therefore a systematic approach, employing various leading-edge technologies that enable the functional elucidation of key pathway genes via ‘omics tools, genome wide association with desired phenotypes and development of cost effective and practicable molecular tools for selection, is vital. The International Conference on Crop Improvement was held to address these and other pressing issues. This volume summarizes the keynote presentations from the meeting and highlights addition discussions that are critical to crop improvement in a challenging time.

1. A Comparison of Metals, Ceramics, and Polymers. -- 2. Physical Properties. -- 3. Color and Appearance. -- 4. Surface Phenomena and Adhesion to Tooth Structure. -- 5. Gypsum Products. -- 6. Polymers and Polymerizations: Denture Base Polymers. -- 7. Polymeric Restorative Materials: Composites and Sealants. -- 8. Abrasion, Polishing, and Bleaching. -- 9. Impression Materials. -- 10. Waxes. -- 11. Dental Cements. -- 12. Structure and Properties of Metals and Alloys. -- 13. Dental Amalgams. -- 14. Direct Gold Filling Materials. -- 15. Precious Metal Casting Alloys. -- 16. Alloys for Porcelain-Fused-to-Metal Restorations. -- 17. Casting. -- 18. High-Temperature Investments. -- 19. Base Metal Casting Alloys. -- 20. Orthodontic Wires. -- 21. Dental Porcelain. -- 22. Soldering, Welding, and Electroplating. -- 23. Dental Implant Materials.

This book contains papers presented in the 6th International Conference on Civil, Offshore & Environmental Engineering (ICCOEE2020) under the banner of World Engineering, Science & Technology Congress (ESTCON2020) will be held from 13th to 15th July 2021 at Borneo Convention Centre, Kuching, Sarawak, Malaysia. This proceeding contains papers presented by academics and industrial practitioners showcasing the latest advancements and findings in civil engineering areas with an emphasis on sustainability and the Industrial Revolution 4.0. The papers are categorized under the following tracks and topics of research: 1. Resilient Structures and Smart Materials 2. Advanced Construction and Building Information Modelling 3. Smart and Sustainable Infrastructure 4. Advanced Coastal and Offshore Engineering 5. Green Environment and Smart Water Resource Management Systems

The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation. Processing may have either beneficial or harmful effects on these properties, so each of these factors must be taken into account in the design and preparation of foods. This book offers a unique dealing with the subject and provides not only an update of state-of-the art techniques in many critical areas of food processing and quality assessment, but also the development of value added products from food waste, safety and nanotechnology in the food and agriculture industry and looks into the future by defining current obstacles and future research goals. This book is not intended to serve as an encyclopedic review of the subject. However, the various chapters incorporate both theoretical and practical aspects and may serve as baseline information for future research through which significant development is possible.