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This book sheds new light on the transformative role of microorganisms in waste management, offering a comprehensive overview of microbial waste management strategies and their applications. Through this book, readers will learn about the latest advancements in...
In this brief the authors introduce a series of recently developed bio-based solvents including cyclopentyl methyl ether (CPME), ?-valerolactone (GVL), 2-methyl tetrahydrofuran (2-MeTHF), propylene carbonate (PC), and cyrene. Traditional organic solvents...
This brief introduces the reader to the topic of superhalogens, a special class of atomic clusters that can potentially mimic the behavior of halogen atoms. It provides an introduction to the history of superhalogens, their conceptualization, and experimental...
This brief outlines the state-of-art of the food industry within the Indian Sub-continent, providing a detailed insight into the current science of nutrition and industrial technology.The Hygiene, Integrity, Traceability and Sharing (HITS) strategy has been proposed...
This book explores the role that some natural molecules found in fruits and vegetables, and their derivatives, play in excessive oxidation reactions that lead to inflammation in the human body. Particular attention is given to oxidation during food processing,...
This book explores the uranium uptake by plants and its impact on plant physiology and biochemistry. In the first part of this work, the author summarizes the chemistry of uranium, its use and its environmental distribution. Then, particular attention is given to the...
This book discusses the effect of the excitation of rotational, vibrational, and electronic degrees of freedom on the basic electrical properties of molecules and, as a consequence, on molecular optical and transport properties together with reactivity. It additionally...
This book provides an overview of various traditional Middle Eastern food products and beverages and investigates their chemical, microbial and physical profiles. The authors selected 5 traditional Jordanian products that represent the region’s historical foods and...
This book explores the latest advances in the sustainable production of packaged foods. Packaging plays an important role in sustainable food production and consumption in industrialized countries, where there is an increasing pressure to reduce the environmental impact...
This book discusses the scope and limitations of the antimicrobial and antioxidant properties of foods as medicines or medicinal coadjuvants in traditional Indian herbal therapies. The first chapter introduces readers to the relevance of the Ayurveda system, its...
This book explores the traditional use of Ilex paraguariensis, a plant that is widely distributed in South America. Thanks to its purported properties, it has been used for centuries in the form of teas with a variety of names, including: ‘yerba mate’ (Argentina),...
This book offers a comprehensive overview of recent theoretical studies on rhodium-catalyzed C-H functionalization, a topic that has attracted considerable attention over the years. It includes a brief experimental history, elementary reactions, and theoretical...
This book outlines the evolution of food traceability matters in the current traditional foods market and particularly with regard to selected historical foods based in Jordan.At present, traceability is just one of the many requirements the food industry is forced to...
This book presents a new view of the mechanism of functional expression of ATP-driven motors (proteins or protein complexes). It is substantially different from the prevailing idea that the motor converts chemical energy to mechanical work. To facilitate understanding,...
This book addresses the traditional use of a specific crop legume, grass pea (Lathyrus sativus), as a food product and ingredient for typical food products. Grass pea has very interesting nutritional qualities, including an abundance of proteins and peculiar...
This book reviews the authenticity of certain Street Food specialties from the viewpoint of food chemists. At present, the food market clearly shows the predominance of fast-food operators in many Western countries. However, the concomitant presence of the traditional...
This book addresses the growing interest in the field of two-dimensional liquid chromatography (2DLC), a powerful approach to increasing resolution, available peak capacity, and selectivity in analytical chromatography. 2DLC is suitable for many applications, including...
This book addresses the use and management of chemicals in the food and beverage industry. The authors explore the use of chemicals as food additives and sanitizers, and provide an overview of their toxicological characterisation with regard to the employees who handle...
This book focuses on polyphenols in the Mediterranean diet, providing a detailed overview of their chemical structure, extraction and analysis methods, and their role in the diet and in flavor. Phenols are important not only in terms of preventing a number of diseases...
This book discusses a major issue in the food contact materials industry: non-intentionally added substances (NIAS), and their impact on PET-bottled water. NIAS are chemical compounds that are present in food contact materials but have not been added for technical...
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