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Ella's Kitchen: The Purple One (Ella's Kitchen #2)
by Ella's KitchenCovering every step of the weaning journey, from six months to a year, The First Foods Book includes more than 130 recipes - from single-veg purees to exciting combinations and full meals. Every one has been rigorously tested to ensure it meets with Ella's Kitchen nutritional standards. There is also lots of practical advice to give every parent confidence at this key stage of their baby's development. Top tips and insider advice from nutritionists, baby experts and real mums, dads and carers make weaning easy and stress-free - introducing solids becomes as much of an adventure for parents as it is for the little one whose taste exploration has only just begun. Weekly meal planners show you just what to expect, and there is a pull-out chart included in the book that you can stick on your fridge or wall. The third in the hugely successful Ella's Kitchen Cook Book series, The First Foods Book brims with recipes guaranteed to set tiny taste buds alight. With every recipe specifically developed for its nutritional content, as well as for its yummy flavour, and with the Ella's Kitchen stamp of approval on every page, this is set to become every parent's must-have guide to weaning.
Ella's Kitchen: The Big Baking Book (Ella's Kitchen)
by Ella's KitchenKids love baking, with all its fascinating textures, smells - and of course, tastes! Ella's Kitchen: The Big Baking Book takes them beyond licking the bowl, with a wide range of easy recipes for all occasions, from lunchtime to party time.Enjoy cooking up a host of nutritious treats with your little ones, and watch them learn about counting, weighing and measuring at the same time. Above all, have fun and get messy!Ella's Kitchen: The Big Baking Book is sure to become your family's go-to cookbook, with recipes designed to really fit in with your life:- Try having a batch of savoury snack bakes on hand to fill a gap until dinner - a healthy way to keep your child's energy up without sending her into overdrive.- Head to your garden or the park with the delicious selection of picnic recipes- All dishes are highly portable and perfect for sharing.- Simplify days out with recipes from our On-the-Go section - individual portions, and not a crumb or a sticky finger in sight!But by far the best thing about this book is the fun it promises for your family, as you discover new recipes and create fond memories for your children. You'll never forget the look on their faces when they hand out slices of their first cake or cookies from their first ever batch.
Elly Pear’s Fast Days and Feast Days: Eat Well. Feel Great. All Week Long
by Elly CurshenSince opening the hugely popular Pear Café nine years ago, Elly Pear has been on a quest for good food and new ideas. Having found real results sticking to the 5:2 way of eating, Elly shares some of her favourite, most exciting meat-free recipes for eating well and enjoying food on both fast days and feast days.
Elly Pear’s Fast Days and Feast Days: Eat Well. Feel Great. All Week Long
by Elly CurshenSince opening the hugely popular Pear Café nine years ago, Elly Pear has been on a quest for good food and new ideas. Having found real results sticking to the 5:2 way of eating, Elly shares some of her favourite, most exciting meat-free recipes for eating well and enjoying food on both fast days and feast days.
Elly Pear’s Let’s Eat: Simple, Delicious Food For Everyone, Every Day
by Elly CurshenSunday Times bestselling author Elly Pear shares over 90 of her new pescatarian recipes all centring around vegetables, grains, pulses and dairy.
An Elusive Common: Land, Politics, and Agrarian Rurality in a Moroccan Oasis (Cornell Series on Land: New Perspectives on Territory, Development, and Environment)
by Karen E. RignallAn Elusive Common details the fraught dynamics of rural life in the arid periphery of southeastern Morocco. Karen Rignall considers whether agrarian livelihoods can survive in the context of globalized capitalism and proposes a new way of thinking about agrarian practice, politics, and land in North Africa and the Middle East. Her book questions many of the assumptions underlying movements for land and food sovereignty, theories of the commons, and environmental governance. Global market forces, government disinvestment, political marginalization, and climate change are putting unprecedented pressures on contemporary rural life. At the same time, rural peoples are defying their exclusion by forging new economic and political possibilities. In southern Morocco, the vibrancy of rural life was sustained by creative and often contested efforts to sustain communal governance, especially of land, as a basis for agrarian livelihoods and a changing wage labor economy. An Elusive Common follows these diverse strategies ethnographically to show how land became a site for conflicts over community, political authority, and social hierarchy. Rignall makes the provocative argument that land enclosures can be an essential part of communal governance and the fight for autonomy against intrusive state power and historical inequalities.
The Elven Cookbook: A Recipe Book Inspired by the Elves of Tolkien
by Robert Tuesley AndersonDiscover Tolkien's Elves like never before with 60 easy and delicious recipes inspired by all things Elven from The Silmarillion, The Hobbit and The Lord of the Rings. This is the perfect, must-have addition to any Tolkien fan's bookshelf.The Elven Cookbook features photos of many of the recipes as well as stunning line illustrations of Elves by renowned illustrator Victor Ambrus. There are short feature essays that explore the compelling role of food in Tolkien's works, and bring the Elven world - from their creation by the Valar in The Silmarillion to their final departure from Middle-earth at the end of The Lord of the Rings - to life.From a real-world take on a recipe for Lembas Bread to original creations such as Celebrimbor's Dropped Scones and Mirkwood Coq-au-Vin, you'll discover recipes for every meal of the day that transport you into Tolkien's world.With vegan, vegetarian, gluten-free and omnivorous recipes, there's something for everyone and The Elven Cookbook is the perfect gift for every Tolkien fan looking for inspiration in the kitchen.This work is unofficial and is not authorized by the Tolkien Estate or HarperCollins Publishers.
The Emergence of National Food: The Dynamics of Food and Nationalism
by Atsuko Ichijo Venetia Johannes Ronald RantaWhat do deep fried mars bars, cod, and Bulgarian yoghurt have in common? Each have become symbolic foods with specific connotations, located to a very specific place and country.This book explores the role of food in society as a means of interrogating the concept of the nation-state and its sub-units, and reveals how the nation-state in its various disguises has been and is changing in response to accelerated globalisation. The chapters investigate various stages of national food: its birth, emergence, and decline, and why sometimes no national food emerges. By collecting and analysing a wide range of case studies from countries including Portugal, Mexico, the USA, Bulgaria, Scotland, and Israel, the book illustrates ways in which various social forces work together to shape social and political realities concerning food.The contributors, hailing from anthropology, history, sociology and political science, investigate the significance of specific food cultures, cuisines, dishes, and ingredients, and their association with national identity. In so doing, it becomes clearer how these two things interact, and demonstrates the scope and direction of the current study of food and nationalism.
The Emergence of National Food: The Dynamics of Food and Nationalism
by Atsuko Ichijo Ronald Ranta Venetia JohannesWhat do deep fried mars bars, cod, and Bulgarian yoghurt have in common? Each have become symbolic foods with specific connotations, located to a very specific place and country.This book explores the role of food in society as a means of interrogating the concept of the nation-state and its sub-units, and reveals how the nation-state in its various disguises has been and is changing in response to accelerated globalisation. The chapters investigate various stages of national food: its birth, emergence, and decline, and why sometimes no national food emerges. By collecting and analysing a wide range of case studies from countries including Portugal, Mexico, the USA, Bulgaria, Scotland, and Israel, the book illustrates ways in which various social forces work together to shape social and political realities concerning food.The contributors, hailing from anthropology, history, sociology and political science, investigate the significance of specific food cultures, cuisines, dishes, and ingredients, and their association with national identity. In so doing, it becomes clearer how these two things interact, and demonstrates the scope and direction of the current study of food and nationalism.
Emerging Applications of Novel Nanoparticles (Lecture Notes in Nanoscale Science and Technology #37)
by Suneev Anil Bansal Virat Khanna Nilanthy Balakrishnan Pallav GuptaThis book is a comprehensive and modern guide on emerging nanoparticles and their diverse applications in engineering, medicine, food safety, transportation, energy, agriculture, and environmental sustainability. Written by leading researchers from all over the world, it is designed to cover the full range of nanoparticles as well as provide in-depth detail regarding their development, characterization, processing, and synthesis. The book is divided into two sections: the first covers the development of advanced nanoparticles and the second is dedicated to their variety of cutting-edge applications. The authors also cover the unique properties and green synthesis of nanoparticles as well as their use as nanobiosensors, nanopesticide, nanofertilizer, and as energy storage and conversion devices, just to name a few. This book provides readers with insight onto the broad scope of computational, theoretical, and experimental research on novel nanoparticles and their applications. It is ideal for both young and experienced researchers and industry professionals in the field of nanotechnology.
Emerging Methods for Oil Extraction from Food Processing Waste
by Prem Prakash Srivastav Sangeetha KarunanithiEmerging Methods for Oil Extraction from Food Processing Waste is a comprehensive and cutting-edge exploration of sustainable oil extraction practices, catering to professionals and researchers in food science. The book, spanning 13 insightful chapters, intricately reviews the extraction of oil from food processing by-products, including pomace and surplus raw materials. It specifically focuses on emerging non-thermal technologies, offering valuable insights into improving oil extraction rates. The discussions encompass factors influencing extraction rates and suggest processing conditions based on various extraction methods and raw materials. In addition to providing a nuanced understanding of conventional and novel extraction techniques, the text delves into the diverse applications of the extracted oil, ranging from food preservation to fortification and fat replacement. Notably, it covers advanced processing techniques for enhancing oil stability, bioavailability, and bioactivity through emulsion and encapsulation methods. Addressing crucial commercial aspects, the text explores economic feasibility, safety considerations, and consumer acceptability, providing a holistic perspective for successful industrial adaptation. Authored by global specialists, each chapter offers in-depth scientific reports and critical analyses, making this volume an indispensable resource for continuous research and advancement in the dynamic field of food processing.
Emerging Methods for Oil Extraction from Food Processing Waste
Emerging Methods for Oil Extraction from Food Processing Waste is a comprehensive and cutting-edge exploration of sustainable oil extraction practices, catering to professionals and researchers in food science. The book, spanning 13 insightful chapters, intricately reviews the extraction of oil from food processing by-products, including pomace and surplus raw materials. It specifically focuses on emerging non-thermal technologies, offering valuable insights into improving oil extraction rates. The discussions encompass factors influencing extraction rates and suggest processing conditions based on various extraction methods and raw materials. In addition to providing a nuanced understanding of conventional and novel extraction techniques, the text delves into the diverse applications of the extracted oil, ranging from food preservation to fortification and fat replacement. Notably, it covers advanced processing techniques for enhancing oil stability, bioavailability, and bioactivity through emulsion and encapsulation methods. Addressing crucial commercial aspects, the text explores economic feasibility, safety considerations, and consumer acceptability, providing a holistic perspective for successful industrial adaptation. Authored by global specialists, each chapter offers in-depth scientific reports and critical analyses, making this volume an indispensable resource for continuous research and advancement in the dynamic field of food processing.
Emerging Technologies for Shelf-Life Enhancement of Fruits (Postharvest Biology and Technology)
by Basharat Nabi Dar; Shabir Ahmad MirFocusing on new technological interventions involved in the postharvest management of fruits, this volume looks at the research on maintaining the quality of fruits from farm to table. The volume examines the factors that contribute to shortening shelf life as well as innovative solutions to maintaining quality while increasing the length of time fruit remains fresh, nutritious, and edible. The volume considers the different needs of the diversity of fruits and covers a variety of important topics, including:• factors affecting the postharvest quality of fruits• microbial spoilage• decontamination of fruits by non-thermal technologies• new kinds of packaging and edible coatings• ozone as shelf-life extender of fruits.Emerging Technologies for Shelf-Life Enhancement of Fruits considers the fundamental issues and will be an important reference on shelf-life extension of fruits. Highlighting the trends in future research and development, it will provide food technologists, food engineers, and food industry professionals with new insight for prolonging the shelf life of fruits.
Emerging Technologies for Shelf-Life Enhancement of Fruits (Postharvest Biology and Technology)
by Basharat Nabi Dar Shabir Ahmad MirFocusing on new technological interventions involved in the postharvest management of fruits, this volume looks at the research on maintaining the quality of fruits from farm to table. The volume examines the factors that contribute to shortening shelf life as well as innovative solutions to maintaining quality while increasing the length of time fruit remains fresh, nutritious, and edible. The volume considers the different needs of the diversity of fruits and covers a variety of important topics, including:• factors affecting the postharvest quality of fruits• microbial spoilage• decontamination of fruits by non-thermal technologies• new kinds of packaging and edible coatings• ozone as shelf-life extender of fruits.Emerging Technologies for Shelf-Life Enhancement of Fruits considers the fundamental issues and will be an important reference on shelf-life extension of fruits. Highlighting the trends in future research and development, it will provide food technologists, food engineers, and food industry professionals with new insight for prolonging the shelf life of fruits.
Emerging Technologies for the Food Industry: Volume 2: Advances in Nonthermal Processing Technologies
by C. Anandharamakrishnan Jeyan Arthur MosesWith changing consumer preferences and a focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food and nutritional security. Given this, this new 3-volume set presents a compilation of emerging and futuristic food processing technologies, introducing fundamental concepts of food technology, trending applications, and a range of interdisciplinary concepts that have found numerous interwoven applications in the food industry.Volume 2 focuses on nonthermal processing and its applications, which includes high-pressure processing, ultrasound processing, high intensity pulsed light technology, pulsed electric field processing, cold plasma, ozone processing, as well as the use of sub- and supercritical processing. It also discusses emerging electrohydrodynamic technologies: electrospinning and electrospraying. This volume provides rich content on fundamental concepts, applications, and challenges in nonthermal processing, throwing light on the scope of developing sustainable technologies for the food industry.The other volumes in the series are Volume 1: Fundamentals of Food Processing Technology, which presents the basics of food preservation, covering hurdle technology, aspects of minimal processing, ohmic heating of foods, edible coatings, and electromagnetics and allied applications in food processing; and Volume 3: ICT Applications and Future Trends in Food Processing, which provides an exploration of the future of food processing, highlighting certain emerging and disruptive technologies and their gaining influence in the food sector.
Emerging Technologies for the Food Industry: Volume 3: ICT Applications and Future Trends in Food Processing
by C. Anandharamakrishnan Jeyan Arthur MosesWith changing consumer preferences and the focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food and nutritional security. Given this, this new 3-volume collection offers a compilation of emerging and futuristic food processing technologies, presenting fundamental concepts of food technology, trending applications, and a range of interdisciplinary concepts that have found numerous interwoven applications in the food industry.Volume 3 is an exploration of the future of food processing, highlighting certain emerging and disruptive technologies and their gaining influence in the food sector. The first five chapters focus on computers and information technology-linked applications such as CFD modeling, robotics, automation, artificial intelligence, big data, the Internet of Things, cloud computing, and blockchain management for the food industry. The book then details selected interesting concepts that have made phenomenal advancements in recent years: approaches for improved delivery of nutrients, micro- and nanofluidics, novel drying technologies, smart and intelligent packaging, as well as 3D food printing technology.The other volumes in the series are Volume 1: Fundamentals of Food Processing Technology, which presents the basics of food preservation, covering hurdle technology, aspects of minimal processing, ohmic heating of foods, edible coatings, and electromagnetics and allied applications in food processing; and Volume 2: Advances in Nonthermal Processing Technologies, which focuses on the interesting field of nonthermal processing and its applications.
Emerging Technologies for the Food Industry: Volume 1: Fundamentals of Food Processing Technology
by C. Anandharamakrishnan Jeyan Arthur MosesWith changing consumer preferences and the focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food and nutritional security. Given this, this this new 3-volume collection presents a compilation of emerging and futuristic food processing technologies, introducing fundamental concepts of food technology, trending applications, and a range of interdisciplinary concepts that have found numerous interwoven applications in the food industry.Volume 1 presents the basics of food preservation, covering hurdle technology, aspects of minimal processing, ohmic heating of foods, edible coatings, and electromagnetics and allied applications in food processing. It also discusses novel methods of food quality evaluation and covers the fundamentals and new applications of nanotechnology in the food sector.The other volumes in the series are Volume 2: Advances in Nonthermal Processing Technologies, which focuses on the interesting field of nonthermal processing and its applications, and Volume 3: ICT Applications and Future Trends in Food Processing, which provides an exploration of the future of food processing, highlighting certain emerging and disruptive technologies and their gaining influence in the food sector.
Emerging Technologies for the Food Industry: Volume 2: Advances in Nonthermal Processing Technologies
With changing consumer preferences and a focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food and nutritional security. Given this, this new 3-volume set presents a compilation of emerging and futuristic food processing technologies, introducing fundamental concepts of food technology, trending applications, and a range of interdisciplinary concepts that have found numerous interwoven applications in the food industry.Volume 2 focuses on nonthermal processing and its applications, which includes high-pressure processing, ultrasound processing, high intensity pulsed light technology, pulsed electric field processing, cold plasma, ozone processing, as well as the use of sub- and supercritical processing. It also discusses emerging electrohydrodynamic technologies: electrospinning and electrospraying. This volume provides rich content on fundamental concepts, applications, and challenges in nonthermal processing, throwing light on the scope of developing sustainable technologies for the food industry.The other volumes in the series are Volume 1: Fundamentals of Food Processing Technology, which presents the basics of food preservation, covering hurdle technology, aspects of minimal processing, ohmic heating of foods, edible coatings, and electromagnetics and allied applications in food processing; and Volume 3: ICT Applications and Future Trends in Food Processing, which provides an exploration of the future of food processing, highlighting certain emerging and disruptive technologies and their gaining influence in the food sector.
Emerging Technologies for the Food Industry: Volume 1: Fundamentals of Food Processing Technology
With changing consumer preferences and the focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food and nutritional security. Given this, this this new 3-volume collection presents a compilation of emerging and futuristic food processing technologies, introducing fundamental concepts of food technology, trending applications, and a range of interdisciplinary concepts that have found numerous interwoven applications in the food industry.Volume 1 presents the basics of food preservation, covering hurdle technology, aspects of minimal processing, ohmic heating of foods, edible coatings, and electromagnetics and allied applications in food processing. It also discusses novel methods of food quality evaluation and covers the fundamentals and new applications of nanotechnology in the food sector.The other volumes in the series are Volume 2: Advances in Nonthermal Processing Technologies, which focuses on the interesting field of nonthermal processing and its applications, and Volume 3: ICT Applications and Future Trends in Food Processing, which provides an exploration of the future of food processing, highlighting certain emerging and disruptive technologies and their gaining influence in the food sector.
Emerging Technologies for the Food Industry: Volume 3: ICT Applications and Future Trends in Food Processing
With changing consumer preferences and the focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food and nutritional security. Given this, this new 3-volume collection offers a compilation of emerging and futuristic food processing technologies, presenting fundamental concepts of food technology, trending applications, and a range of interdisciplinary concepts that have found numerous interwoven applications in the food industry.Volume 3 is an exploration of the future of food processing, highlighting certain emerging and disruptive technologies and their gaining influence in the food sector. The first five chapters focus on computers and information technology-linked applications such as CFD modeling, robotics, automation, artificial intelligence, big data, the Internet of Things, cloud computing, and blockchain management for the food industry. The book then details selected interesting concepts that have made phenomenal advancements in recent years: approaches for improved delivery of nutrients, micro- and nanofluidics, novel drying technologies, smart and intelligent packaging, as well as 3D food printing technology.The other volumes in the series are Volume 1: Fundamentals of Food Processing Technology, which presents the basics of food preservation, covering hurdle technology, aspects of minimal processing, ohmic heating of foods, edible coatings, and electromagnetics and allied applications in food processing; and Volume 2: Advances in Nonthermal Processing Technologies, which focuses on the interesting field of nonthermal processing and its applications.
Emerging Technologies in Food Preservation
by Santosh Kumar Avik Mukherjee Atanu Mitra Dipankar HalderConsumers worldwide are becoming increasingly aware of the significant impacts of food quality, nutrition, and food habits on their health. Demands for fresh, minimally processed foods, foods subjected to less severe preservation and processing, and for foods with no synthetic chemical preservatives are expanding rapidly. Food businesses worldwide are innovating advanced processing and preservation technologies, including natural, bioactive preservatives to fulfill these emerging consumers’ demands. Emerging Technologies in Food Preservation discusses the innovations and advancements in food processing and preservation that have emerged over the last two decades of the 21st century. Various experts in the field examine different innovative food processing and preservation technologies, including non-thermal and minimal processing technologies, particularly those that have least destructive impact on micronutrients. Key Features: Describes the hurdles and challenges in commercialization of these novel processing technologies, including their legal ramifications on food regulations and legislations. Provides detail accounts of application of each of the novel food preservation principles, as they are applied in commercial food processing / food manufacturing lines worldwide. Features a complete account on recent developments and advancements in food preservation and processing technologies, including natural and biopreservatives Mindful of the increasing interest in alternatives to traditional thermal processing of foods and beverages, this book is a valuable reference for students, scholars, researchers, scientists, food entrepreneurs, as well as technical professionals working in food industries and associated businesses.
Emerging Technologies in Food Preservation
by Santosh Kumar Avik Mukherjee Atanu Mitra Dipankar HalderConsumers worldwide are becoming increasingly aware of the significant impacts of food quality, nutrition, and food habits on their health. Demands for fresh, minimally processed foods, foods subjected to less severe preservation and processing, and for foods with no synthetic chemical preservatives are expanding rapidly. Food businesses worldwide are innovating advanced processing and preservation technologies, including natural, bioactive preservatives to fulfill these emerging consumers’ demands. Emerging Technologies in Food Preservation discusses the innovations and advancements in food processing and preservation that have emerged over the last two decades of the 21st century. Various experts in the field examine different innovative food processing and preservation technologies, including non-thermal and minimal processing technologies, particularly those that have least destructive impact on micronutrients. Key Features: Describes the hurdles and challenges in commercialization of these novel processing technologies, including their legal ramifications on food regulations and legislations. Provides detail accounts of application of each of the novel food preservation principles, as they are applied in commercial food processing / food manufacturing lines worldwide. Features a complete account on recent developments and advancements in food preservation and processing technologies, including natural and biopreservatives Mindful of the increasing interest in alternatives to traditional thermal processing of foods and beverages, this book is a valuable reference for students, scholars, researchers, scientists, food entrepreneurs, as well as technical professionals working in food industries and associated businesses.
Emerging Technologies in Food Science: Focus on the Developing World
by Monika Thakur V. K. ModiThis book provides a comprehensive review of recent innovations in food science that are being used to tackle the challenges of food safety, nutritional security and sustainability. With a major focus on developing nations, like India, the book is divided into four main sections. The first section provides an overview of the food industry, while the second explores food safety in various segments, with an interesting account of street food safety – an important, yet often neglected aspect for safety parameters. The third section, on nutritional security and sustainability, explores various ways of maximizing nutrition and optimizing waste management in the food industry. The book closes with a section on emerging technologies and innovations, which introduces readers to some of the latest technologies in the food industry, including advances in food processing, packaging, nanotechnology, etc. The topics have been divided into 25 different chapters, which offer a diverse blend of perspectives on innovations in the developing world. Ideally suited for students and researchers in the food sciences, the book is also an interesting read for industry experts in Food Science and Technology.
Emerging Trends in IoT and Computing Technologies: Proceedings of the International Conference on Emerging Trends in IoT and Computing Technologies-2023 (Conference Proceedings Series on Intelligent Systems for Engineering Designs)
by Suman Lata Tripathi Devendra Agarwal Anita Pal Yusuf PerwejSecond International Conference on Emerging Trends in IOT and Computing Technologies (ICEICT – 2023) is organised with a vision to address the various issues to promote the creation of intelligent solution for the future. It is expected that researchers will bring new prospects for collaboration across disciplines and gain ideas facilitating novel concepts. Second International Conference of Emerging Trends in IoT and Computer Technologies (ICEICT-2023) is an inventive event organised in Goel Institute of Technology and Management, Lucknow, India, with motive to make available an open International forum for the researches, academicians, technocrats, scientist, engineers, industrialist and students around the globe to exchange their innovations and share the research outcomes which may lead the young researchers, academicians and industrialist to contribute to the global society. The conference ICEICT- 2023 is being organised at Goel Institute of Technology and Management, Lucknow, Uttar Pradesh, during 12-13 January 2024. It will feature world-class keynote speakers, special sessions, along with the regular/oral paper presentations. The conference welcomes paper submissions from researcher, practitioners, academicians and students will cover numerous tracks in the field of Computer Science and Engineering and associated research areas.
Emerging Trends in IoT and Computing Technologies: Proceedings of the International Conference on Emerging Trends in IoT and Computing Technologies-2023 (Conference Proceedings Series on Intelligent Systems for Engineering Designs)
Second International Conference on Emerging Trends in IOT and Computing Technologies (ICEICT – 2023) is organised with a vision to address the various issues to promote the creation of intelligent solution for the future. It is expected that researchers will bring new prospects for collaboration across disciplines and gain ideas facilitating novel concepts. Second International Conference of Emerging Trends in IoT and Computer Technologies (ICEICT-2023) is an inventive event organised in Goel Institute of Technology and Management, Lucknow, India, with motive to make available an open International forum for the researches, academicians, technocrats, scientist, engineers, industrialist and students around the globe to exchange their innovations and share the research outcomes which may lead the young researchers, academicians and industrialist to contribute to the global society. The conference ICEICT- 2023 is being organised at Goel Institute of Technology and Management, Lucknow, Uttar Pradesh, during 12-13 January 2024. It will feature world-class keynote speakers, special sessions, along with the regular/oral paper presentations. The conference welcomes paper submissions from researcher, practitioners, academicians and students will cover numerous tracks in the field of Computer Science and Engineering and associated research areas.