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This SpringerBrief provides an overview of ultrasonic emulsification and an update on recent advances in developing stable emulsions for the creation of novel drugs and functional foods, with a focus on bioactive delivery in these products.Emulsification is the process...
This book is addressed to Master and PhD students as well as researchers from academia and industry. It aims to provide the key definitions to understand the issues related to interface modifications in natural fibre based composites considering the particular...
This Brief describes the chemical features of canned food products and gives background information on the technology of canning foods. It explains how canned foods are different from other packaged foods, and illustrates and discusses their unique properties, including...
This brief is concerned with the fundamentals of corrosion of metallic materials and electrochemistry for better understanding of corrosion phenomena. Corrosion is related to both the environment and material properties, induced by electrochemical reactions at the...
This brief explains in detail fundamental concepts in acoustic cavitation and bubble dynamics, and describes derivations of the fundamental equations of bubble dynamics in order to support those readers just beginning research in this field. Further, it provides an...
This brief explains the principles and fundamentals of carbon dioxide utilization and highlights the transformation to fuels and value-added chemicals such as formic acid and methanol. It is divided into six chapters, including an introduction to the basics of CO2...
This Brief is devoted to clean drinking water, which is (one of) the most important asset(s) in the food and beverage industry. In the present time of increasing water scarcity in many areas of the world, supply of clean water especially in the production and packaging...
Sustainable development has become a great concern in modern society. The authors of this brief describe how one strategy to reach this objective is to replace oil-based materials with bio-based materials. They emphasize the great efforts that have been made to...
This book provides the tools to understand the issues related to bio-based concretes using lime as binder. Themes covered include specific properties of lignocellulosic aggregates (density, porosity, size distribution, water absorption, microstructure, soluble...
This Brief is devoted to the CFTR protein and cystic fibrosis, and it provides an updated perspective of the genetic, functional and cellular processes involved in this conformational disorder. Starting with a historical perspective on cystic fibrosis and its clinical...
The brief gives a comprehensive overview of the polysaccharide applications in the field of battery materials. Included is a historic overview as well as recent developments in the field including new battery types and chemistries. Written in an accessible style by...
This Brief explains and discusses honey and its production from a chemical perspective. It outlines why honey is a special and unique food, being produced by bees from the nectar of plants or from secretions of living parts of plants. Although glucose and fructose are...
This Brief evaluates the consequences of protein modifications in cheeses, with special emphasis on mozzarella cheeses. It explains the influence of biogenic amines on food quality and safety. As certain biogenic amines display a toxic potential to humans, considerable...
This book summarises the current knowledge on the role played by biologically relevant transition metals (Fe, Mn, Zn, Ni, Co, Cu and Mg) in the basic biology and virulence of bacterial pathogens from the genus Brucella. The authors explore the biological functions of...
This book focuses on bioconversion of lignocellulosic residues into single-cell protein, which offers an alternative to conventional proteins (such as soybean meal, egg protein or meat protein in animal feed) that is not affected by the climate. It provides an overview...
This Brief explores the importance of lactic acid and fermentation in the modern food industry. Although it is usually associated with milk and dairy products, lactic acid can also be found in many other fermented food products, including confectionery products, jams,...
This brief critically reviews the structure and applications of polysaccharide based materials as a green and sustainable resource in water and water treatment operations. The authors present a fascinating insight into the application of this renewable resource in...
This brief addresses important aspects of food additives. Through four chapters, the authors describe the chemistry of food additives, the regulatory classification of additives on a large-scale, the risks involved in using chemicals for food preparation – including...
This brief describes a novel approach to overcome the disadvantages of hemp fibres in cementitious composites. The authors describe how the new approach includes the combination of thermal pre-treatment of nanoclay (producing calcined nanoclay) and chemical...
This book reveals how polymer blending and grafting now offer a growing range of new applications for advanced films and fibers. Further, it details how the processing and original physical properties of cellulosics can be improved, and demonstrates how new,...
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