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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...
This book focuses on the use of food gases in the food industry, their different applications and their role in food processing, packaging and transportation. Since these gases come into contact with food, they must comply with strict of labeling, purity and hygiene...
This book focuses on both production and extraction aspects of Polyhydroxyalkanoates (PHAs) for their commercialization purpose. PHAs have broad range of applications in packaging, food, agriculture and pharmaceutical industries. Until now literature reports have...
This book provides an introduction to the fundamental and applied aspects of sonochemistry, discussing a number of basic concepts in sonochemistry, such as how ultrasonic waves interact with gas bubbles in liquids to generate cavitation, and how the high temperatures...
This book presents the concept of food sharing from a European perspective, and provides a concise analysis of its safety implications and the chemical properties of recovered foods.In our modern world, 33% of the total food produced is lost each year, with serious...
This book emphasizes the atom economy aspect of multicomponent reactions. It describes how this methodology has been applied to several named reactions. Among the “twelve principles of green chemistry”, atom economy addresses ‘synthetic efficiency’. A multicomponent...
This book provides a comprehensive overview of the chemistry of CO2 in relation to surface interactions and photocatalytic transformation by UV radiation. The first part deals with the modelling of an anatase surface, its interaction with CO2, and the spontaneous...
This book explains the role of food-oriented (or ‘food-centric’) quality system standards in the modern food and beverage industry. It discusses food safety schemes based on the international norm ISO 9001 and the “Hazard Analysis and Critical Control Points” approach,...
This book provides an overview of mitigation strategies and positive health effects of Maillard Reaction products in the contexts of food processing and storage. The effects of Maillard Reactions can vary considerably: while on the one hand certain sensorial alterations...
This brief discusses the influence of modern food production on dietary patterns and chronic diseases. In four concise chapters the authors explore different aspects of this topical issue. Chapter one highlights the importance of advanced glycation end products in food...
This book describes the consequences of an increased demand for food for human consumption for the global food industry. In four concise chapters, the authors explore the trend for the overproduction of food, the concomitant diminution of raw materials and the increase...
This brief introduces readers to an alternative thermochemical reference system that makes it possible to use the heats of formation of organic compounds to deduce the energies that depend entirely on their structures, and which provides calculated values for most of...
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