Nitin Kumar Singh – författare

Although green innovation and technology is not new, so far very limited information is available regarding the diversified approaches for green technologies and engineering. This book highlights the challenges and opportunities, offering a roadmap for using various approaches in the most cost effective way.

The book discusses the interrelationship between a circular economy and green technologies. It presents the dimensions of green innovations and illustrates the challenges of industrialization, especially in terms of material synthesis and utilized processes. It covers the current environmental and health challenges of societies and describes the role of stakeholders in developing sustainable societies and industries.

This book provides a line of approach to core and interdisciplinary students, academicians, research scientists, and various industry personnel to present their ideas of green innovations with a common vision of sustainable development of community and industries in mind.

Features

Although green innovation and technology is not new, so far very limited information is available regarding the diversified approaches for green technologies and engineering. This book highlights the challenges and opportunities, offering a roadmap for using various approaches in the most cost effective way.

The book discusses the interrelationship between a circular economy and green technologies. It presents the dimensions of green innovations and illustrates the challenges of industrialization, especially in terms of material synthesis and utilized processes. It covers the current environmental and health challenges of societies and describes the role of stakeholders in developing sustainable societies and industries.

This book provides a line of approach to core and interdisciplinary students, academicians, research scientists, and various industry personnel to present their ideas of green innovations with a common vision of sustainable development of community and industries in mind.

Features

This book covers the various sources, the role of treatment technologies, system-associated factors, and future challenges with reference to microplastics in wastewater treatment plants. It also introduces microplastics, their sources, governing factors, microbial diversity effects, and possible control approaches to minimize the exposure of microplastics to human beings. Modelling and distribution of microplastics, environmental sinks, bioindicators, and microplastics as vector in wastewater treatment units are also discussed.

This book is aimed at graduate students and researchers in environmental science and engineering, water resources management, wastewater, and chemical engineering.

This book covers the various sources, the role of treatment technologies, system-associated factors, and future challenges with reference to microplastics in wastewater treatment plants. It also introduces microplastics, their sources, governing factors, microbial diversity effects, and possible control approaches to minimize the exposure of microplastics to human beings. Modelling and distribution of microplastics, environmental sinks, bioindicators, and microplastics as vector in wastewater treatment units are also discussed.

This book is aimed at graduate students and researchers in environmental science and engineering, water resources management, wastewater, and chemical engineering.

This book aims to bring the focus on biological viewpoint and alternatives for producing the baked goods, as the confectionary is a major market segment comprising of the sugar and baked products. The bakery products include major segments including cereals, bread, chocolates, cookies, and other confectionary items. This book provides the data regarding the market of baked goods, as it is forecasted to increase at growth rate of 5.8% (CAGR) and it’s expected to reach around its growth around (7%) by 2025 (Fortune insights 2022). The book also classifies amongst the major consumers worldwide, Asia pacific contributes around 43%, western Europe contributes around 22% while Africa continent represents as smallest group of consumers for baked confectionary consumers. The book provides information regarding health concerns as baked goods are liked by population of all ages. As per the data mentioned above the bakery goods are consumed heavily without clear insights about its health concerns. Majority of baked goods are made up of all-purpose flour having serious risk concerns/impact on health and higher consumption of bakery goods can increase sugar, cholesterol level and can also cause further problem in liver or heart functions. Although, gluten free, multigrain baked confectionaries are now a day’s available in the market but the still the better understanding of the bio-based products is need of current time. The biological viewpoint especially for the bakery goods can serve as initial point for better handling baked goods in context of upbringing of healthy society. The book targets students and researchers interested in interdisciplinary research and devising novel biological applications with special focus on bakery products.