Bøger i SpringerBriefs in Molecular Science serien

This collection of essays examines the question of theory from the perspective of the history of chemistry.

This book begins by giving a summary of sonochemistryand explains how a chemical reaction can be induced by the interaction of soundwaves and gas bubbles in liquids. The work outlines how primary and secondaryradicals combined with the physical effects generated during acousticcavitation are active in the ultrasonic synthesis of a variety of functionalmaterials. The brief covers hot topics that include ultrasonic synthesis ofvarious functional materials covering the following broad areas: acoustic cavitationand sonochemistry, synthesis of functional polymers and their applications, synthesisof functional inorganic materials and their applications, improving functionality of food/dairy systems, synthesis of functionalbiomaterials and their applications, synthesis of graphene based catalytic materials.Theory is kept to a minimum. The book is aimed at individuals at universitiesand will also interest those in industry. It is suitable for all levels.

Within this intellectual framework, the book tackles the 12 principles of green chemistry and the 12 principles of green chemical engineering as well as related financial and management issues;

This Brief is concerned with the material chemistry of food packaging materials. The Brief describes how the final properties of a food packaging material can be influenced through chemical modifications in the structure and composition of the used components.

metallidurans proteins are reviewed in detail, including RND and membrane fusion proteins (from tripartite chemiosmotic cation/proton efflux systems), sigma and anti-sigma regulatory proteins of the cnr efflux system (resistance to cobalt and nickel) and various periplasmic proteins mainly involved in the response to copper and mercury.

This Brief concerns the chemical risk in food products from the viewpoint of microbiology. The chemical risks described in this book are related to food additives, contaminants by food packaging materials, chemicals from cleaning systems and microbial toxins.

This Brief summarizes the current research on the novel BRICHOS domain, which is a chaperone domain found in a variety of proteins and is shown to exhibit anti-amyloidogenic chaperone-like functions.

Hygiene, i.e., the prevention of contamination and microbial infections, is of greatest importance in the industry, as are disinfection techniques, to prevent or to fight microbial contaminations and infections, and practical emerging concerns are centered around these fundamental concerns.

This brief gives a summary of the soluble bio-based substances (SBO) field.

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.

The book describes the pretreatment of lignocellulosic biomassfor biomass-to-biofuel conversion processes, which is an important step inincreasing ethanol production for biofuels.

In this unique overview of the Hsp60 chaperonin, Peter Bross addresses molecular biologists, medical research scientists and individuals interested in molecular or general biology.

This Brief reviews thermal processes in the food industry - pasteurization, sterilization, UHT processes, and others. In addition, historical preservation techniques - smoking, addition of natural additives, irradiation, etc. - are compared with current industrial systems, like fermentation, irradiation, addition of food-grade chemicals.

The book gives an overview of environmental friendly gaseous and vapour, refrigerated compressed gas, solid lubricant, mist lubrication, minimum quantity lubrication (MQL) and vegetable oils that can be used as lubricants and additives in industrial machining applications.

Chapter 2 details the variety of iron transport and iron regulatory systems of both gram negative and gram positive bacteria. This book is aimed at researchers in the fields of iron metabolism in multiple organisms, and to those who are interested in studying iron transport systems of bacteria.

Advances in Ultrasound Technology for Environmental Remediation reviews the fundamentals of ultrasound technology and the state of the art developments in "ultrasound-based free radical generation" in environmental remediation and pollution prevention.

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.

The effective removal of dyes from aqueous waste is an important issue for many industrialized countries.

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.

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.

They emphasize the great efforts that have been made to synthesize new bio-based polymers or additives or to replace glass fibers by natural fibers in composites. The flame retardancy of biobased polymers, the flame retardancy of natural fibers composites, and the synthesis and efficiency of biobased flame retardants.

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.

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 chain of foods and beverages, is a crucial issue. This Brief hence outlines why functioning purification and reuse systems for wastewater are becoming more and more interesting and promising technologies in solving the challenge.  Readers find in this Brief an introduction to different innovative treatment methodologies. The authors discuss key parameters (such as the water volume to be treated, types and chemical and physico-chemical characteristics of pollutants, but also the intended use of the recycled water) and present various methodologies, such as separation or concentration systems, centrifugation, evaporation, filtration, flotation, gravity separation, membrane techniques, aerobic and anaerobic biological treatments, as well as combined or hybrid systems. Selected specific methods are presented in detail, specifically a new adsorption method for the removal of metal ions.

This Brief explains and discusses honey and its production from a chemical perspective. In this Brief, the author addresses the factors that influence the composition of the honey as well as the consequences that the composition has on properties such as color, crystallization, density, viscosity, or the refractive index.

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.

Following an introduction and bibliography of Scheele's published works, the author analyses Scheele's publications paragraph by paragraph, explaining the procedures and the results in modern terms, and summarising and elucidating Scheele's conclusions.

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 implications this has on food hygiene, and case-study examples taken from the dairy industry.

This book reveals how polymer blending and grafting now offer a growing range of new applications for advanced films and fibers.

This Brief presents a chemical perspective on frozen vegetables, also known as "ready-to-use" foods. Particular attention is given to the microbiological colonization of vegetables during the freezing treatments and to the chemical and physical modifications associated.

It presents different calculation schemes for the evaluation of the dispersion potential and also discusses energy shifts involving electric quadrupole and octupole moments, along with discriminatory dispersion potentials.