SpringerBriefs in Molecular Science – serie
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238 produkter
238 produkter
Häftad, Engelska, 2018
544 kr
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This brief explores polysaccharides, the most abundant family of naturally occurring polymers, and explains how they have gained considerable attention in recent decades as a source of innovative bio-based materials. The authors present a range of material including an extensive array of polysaccharide hybrid nanomaterials with distinct applications. The most recent knowledge regarding polysaccharide-based hybrid nanomaterials with metal and metal oxide nanoparticles (NPs), carbon nanotubes and graphene is presented as well as the main polysaccharides, namely cellulose, chitin and chitosan, starch and their most relevant derivatives. The book features a description of important production methodologies, properties, and applications of these types of hybrids.
Häftad, Engelska, 2018
561 kr
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This book covers the functionalisation of silicone surfaces with polysaccharides to improve their antimicrobial and antifouling properties, thus reducing the implant-related infections. The authors describe how silicone surfaces were chosen because silicone exhibits excellent biocompatible properties and is already being used for medical implants such as catheters, breast implants, prosthetics etc. The potential of polysaccharides such as cellulose, chitosan, hyaluronic acid, and other natural substances such as natural surfactants as coatings for silicones are also discussed, their effects are evaluated. With the aging of the population, the number of medical implants is growing and with it the number of infections associated with the use of implants.
Häftad, Engelska, 2019
561 kr
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This brief explores recent progress in the area of polysaccharides and their composites and nanocomposites. It is a complete resource for the evolving field of polysaccharide based biomaterials and their applications in different fields. The volume focuses on their composition, properties, characterization, chemistry and applications and also highlights recent developments in polysaccharide based composites and nanocomposites spurred by advances in polymer technology and biotechnology. Divided into different sections featuring alginates, carrageenans, cellulose, starch, chitin, chitosan, gums, etc, each chapter presents chemical, physical, and biological attributes, and reviews the recent research performed such as drug carriers, selective water absorption materials from oil-water emulsions, purification of water, biomedical applications, etc. The authors hope that this brief will help to inspire scientists towards novel sources for chemicals, materials, and energy in the years to come.
Häftad, Engelska, 2018
727 kr
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This book is devoted to the characterization of Maillard reaction products using mass spectrometry (MS)-based technologies. The Maillard reaction is a well-known non-enzymatic reaction between reducing sugars and proteins, and one of the most important reactions in food sciences. The authors explore different MS-based technologies to systematically investigate the Maillard reaction from amino acids, peptides and proteins. By using amino acid/peptide-sugar models, the authors also show how reactants, temperature and time affect the Maillard reaction. In this book, readers will learn more about glucosylation, and how it can improve functional properties of food proteins.
Häftad, Engelska, 2019
598 kr
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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 the characteristic structures appearing in organic molecules. These structure-dependent energies are provided e.g. for selected compounds of normal and cyclic alkanes, open chain and cyclic olefins (including conjugated polyenes), alkynes, aromatic hydrocarbons and their substituted derivatives. The oxygen, sulfur and nitrogen derivatives of the above-mentioned compounds are also represented with calculated structure-dependent energies including alcohols, ethers, aldehydes and ketones, carboxylic acids, thiols, sulfides, amines, amides, heterocyclic compounds and others. Most organic reactions can be interpreted as the disappearance of certain structures and formation of others. If the structure-dependent energies are known, it can be shown how the disappearing and the newly formed structures contribute to the heat of reactions and to the driving forces. As experienced by the author, who pioneered the concept, structure dependent energies can help teachers to make organic chemistry more accessible for their students. Accordingly, the brief offers a valuable resource for all those who teach organic chemistry at universities, and for those who are learning it.
Häftad, Engelska, 2019
544 kr
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The authors describe how sustainable textile fibers from crops such as quinoa, grass, hops, corn and wheat stems, etc. have recently begun to generate great interest. The structure-property relationships of such non-conventional cellulose fibers are studied in this brief, as are their sorption and surface properties which are of primary importance. A systematic review of each fiber's properties is given, the emphasis is placed on the water sorption capacity, the fiber's surface potential, and fibrillation properties.
Häftad, Engelska, 2019
598 kr
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It starts with the dynamics of a single bubble under ultrasound, and then addresses few-bubble systems and the formation and development of bubble structures, before briefly reviewing work on isolated bubbles in standing acoustic waves (bubble traps) and multibubble systems where translation and interaction of bubbles play a major role.
Häftad, Engelska, 2019
544 kr
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This book describes the consequences of an increased demand for food for human consumption for the global food industry. Chapter two discusses how the expansion of cropland and pastures to meet the rising demand for food is damaging the environment, while chapter three examines the impact of bee viruses on food crops and production.
Häftad, Engelska, 2019
616 kr
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Chapter two addresses the role of carbohydrates in inexpensive and tasty foods, while chapter three outlines how vegetable fats, notably palm oil, are used in selected industrial foods and explores their relation to hyper-palatability and other health issues.
Häftad, Engelska, 2019
616 kr
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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, and also introduces the new Global Standard for Food Safety (GSFS) and the International Featured Standard (IFS, 7th ed.), outlining standardization for international equivalence (while maintaining the necessary flexibility and independence – which is not always easy an easy task).Providing selected specific examples, it examines the problems of chemical additives and possible cross-contaminations between different production lines, as well as adequate reactions to and handling of intentional adulterations. In addition, it includes a chapter focusing on quality audits and technical data sheets in the food industry, and a final chapter describing the certification of food-grade lubricants in the food industry, especially with regard to allergenic substances.
Häftad, Engelska, 2019
561 kr
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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 and influences on color, flavor and odor may be desirable, Maillard Reactions can also result in potentially harmful and toxic products (e.g. furfurals, furosines, or acrylamide). This book discusses possible mitigation strategies for the reduction of toxic reaction products, including the addition of enzymes or antioxidants, reducing sugars, and encapsulation approaches, as well as new processing strategies, such as high-pressure, radio-frequency, ultrahigh-temperature, or Ohmic heating methods. The book also illustrates that certain Maillard products can even produce positive health effects, e.g. antimicrobial or anticarcinogenic effects. The methods described here can serve as a blueprint for promoting the formationof beneficial compounds and reducing / avoiding toxic substances, offering essential strategies and methods.
Häftad, Engelska, 2019
544 kr
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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 reaction can be defined as an energy, cost, and time efficient method for organic synthesis. Instead of making one or two bonds in a chemical transformation, multicomponent reactions generate several chemical bonds in a single operation. This book presents a series of detailed reaction mechanisms that beautifully illustrate this principle. Multicomponent reactions are widely applied to the preparation of complex and diverse molecular structures in academic and industrial research laboratories. As such, this book is targeted at researchers involved in green organic chemistry.
Häftad, Engelska, 2019
544 kr
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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 exchange of oxygen atoms between the gas and solid phases. The book then naturally transitions to the photocatalytic reduction of CO2, achieved by adding UV radiation and traces of water to the experimental system, to produce methane and CO. This photocatalytic reduction is explained in detail and the implications for planetary chemistry (specifically concerning Mars), as well as Earth’s atmospheric chemistry and global warming, are discussed.
Häftad, Engelska, 2019
544 kr
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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 generated within cavitation bubbles could be estimated.
Häftad, Engelska, 2019
544 kr
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Historically, the reaction was used in chemical analysis and to highlight the nature of chemical reactions, the laws of chemistry, models and theories of chemistry, chemical nomenclature, mathematics and data analysis, and instrumentation, which are important ingredients of what one might call the nature of chemistry.
Häftad, Engelska, 2019
501 kr
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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 economic, environmental and social consequences.
Häftad, Engelska, 2019
544 kr
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This book focuses on both production and extraction aspects of Polyhydroxyalkanoates (PHAs) for their commercialization purpose.
Häftad, Engelska, 2020
501 kr
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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.
Häftad, Engelska, 2020
561 kr
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This book discusses a major issue in the food contact materials industry: non-intentionally added substances (NIAS), and their impact on PET-bottled water.
Häftad, Engelska, 2020
544 kr
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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 due to their antimicrobial and antioxidant effects, but also in shaping our perception of foods. The first chapter discusses consumers’ sensory assessment of foods containing polyphenols in terms of flavor and color, as well as the chemical properties and natural sources of phenolic compounds. The second chapter examines hygiene and safety claims with respect to naturally occurring polyphenols, especially in connection with organoleptic features. The third and final chapter examines the dietary sources of these molecules from various fruits, including processed products such as infusions, wines, oils and olives. Given its scope, this book is a valuable resource for researchers in academia and industryinterested in food safety, hygiene and production issues related to the Mediterranean diet.
Häftad, Engelska, 2020
671 kr
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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 them, and to consumers. In addition, the authors pay special attention to the safe and reliable management of chemicals in the food production and packaging areas, and in quality control laboratories. Topics such as toxicological risks, the importance of labelling, technical and material safety data sheets, risk categories (e.g. fire, explosion, unforeseen chemical reactions, etc.), safe use of hazardous chemicals, prevention procedures, and emergency planning in laboratories and industrial areas are also covered. In closing, readers will learn more about the future behaviour of food-production workers regarding chemical handling and approved uses, especially in light of the recent REACH obligations.Given its scope, the book will appeal not only to researchers interested in food production, food safety, risk prevention and public health, but also to professionals involved in quality control and risk assessment in the food and beverage industry.
Häftad, Engelska, 2020
727 kr
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This book explores the lively chemistry culture that arose during the 17th century in Colonial New England.
Häftad, Engelska, 2020
501 kr
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This book reviews the authenticity of certain Street Food specialties from the viewpoint of food chemists.
Häftad, Engelska, 2020
501 kr
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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.
Häftad, Engelska, 2020
561 kr
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This book traces the global chemical history of cannabidiol (CBD), which is a compound that originates partially from hemp (the fiber), marijuana (the popularized term for medicinal/recreational use), and cannabis (the species sativa).
Häftad, Engelska, 2021
544 kr
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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 meet.
Häftad, Engelska, 2021
561 kr
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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), ‘chimarrão’ (Brazil), and others.Ilex paraguariensis and its teas (also referred to as ‘mate teas’) are well known because of their alleged pharmacological effects in numerous common conditions, including obesity, osteoporosis, constipation, arthritis, and hypertension. These effects are generally ascribed to yerba mate teas because the botanical species contains bioactive and stimulating substances like caffeine (originally dubbed ‘mateine’), various alkaloids, and several phenolic acids. Interestingly, the chemical profiles of these teas can fluctuate over time, creating serious production problems. As a result, it is difficult to reliably determine their safety and health effects on humans. In response to the global interest in these products, this book offers a reference guide to ‘yerba mate’/‘chimarrão’ teas. It analyzes their chemical profiles, discusses their bioactive features, and addresses their safety and health effects. In addition, since the cultural heritage of yerba mate has greatly contributed to its international success, the book also provides information on its historical legacy, regulatory aspects, and the global market.
Häftad, Engelska, 2021
652 kr
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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 beverages and examined them with a focus on their chemical composition and preparation, as well as features such as food safety and quality management. The first chapter provides a general introduction to traditional foods in Jordan. Subsequent chapters then shed light on specific product classes, including Shaneenah, a popular fermented dairy drink; Mujaddara and Rashoof, two products based on lentils; Kebab products; soft cheese; and Muhallabiaah, a traditional milk pudding. This book offers a valuable reference guide to many traditional/historical products in the Middle East, and due to region’s historical influence on the Mediterranean diet, it is also of interest to researchers in southern Europe.
Häftad, Engelska, 2021
652 kr
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This book explores the uranium uptake by plants and its impact on plant physiology and biochemistry. Then, particular attention is given to the methods for uranium detection, and to the plant biochemical reactions that influence the uranium uptake.
Häftad, Engelska, 2021
727 kr
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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 holistic classification approach, applications of selected herbs and the demonstrable efficacy of herbal extracts in terms of antimicrobial susceptibility. In turn, the second chapter discusses the antimicrobial properties and kinetic mechanisms of inhibition ascribed to selected vegetable extracts. The third chapter addresses the antioxidant power of phenolic compounds from vegetable products and herbal extracts. The book closes with a review of natural antioxidant agents’ role in the treatment of metabolic disorders.Written from an Indian perspective, this book unravels the chemistry of the traditional Indian diet and its impact on health. Further, it can serve as a reference for other traditional productswith similar health claims.