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Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food
Among the constituents of food, volatile compounds are a particularly intriguing group of molecules, because they give rise to odor and aroma. Indeed, olfaction is one of the main aspects influencing the appreciation or dislike of particular food items. Volatile compounds are perceived through the smell sensory organs of the nasal cavity, and evoke numerous associations and emotions, even before the food is tasted. Such a reaction occurs because the information from these receptors is directed to the hippocampus and amygdala, and the key regions of the brain involved in learning and memory. In addition to identifying the odor active compounds, the analysis of the volatile compounds in food is also applicable for detecting the ripening, senescence, and decay in fruit and vegetables, as well as monitoring and controlling the changes during food processing and storage (i.e., preservation, fermentation, cooking, and packaging). I warmly invite colleagues to submit their original research or review articles covering all aspects of volatile compounds research in the food sector (excluding pesticides), and/or the analytical methods used to identify, measure, and monitor these molecules.
Knowledge Representation, Reasoning and Declarative Problem Solving
Baral shows how to write programs that behave intelligently, by giving them the ability to express knowledge and to reason. This book will appeal to practising and would-be knowledge engineers wishing to learn more about the subject in courses or through self-teaching.
Metabolic & Therapeutic Aspects of Amino Acids in Clinical Nutrition
The first edition of this innovative book brought a new perspective to the metabolic and therapeutic aspects of amino acids in clinical nutrition. Since its publication, a number of very important advances have been made in the field and interesting new findings have emerged. Until now, no reference has fully explored the promising new developments
Modern Strategies for Heterocycle Synthesis
Heterocycles feature widely in natural products, agrochemicals, pharmaceuticals and dyes, and their synthesis is of great interest to synthetic chemists in both academia and industry. The contributions of recent applications of new methodologies in C–H activation, photoredox chemistry, cross-coupling strategies, borrowing hydrogen catalysis, multicomponent and solvent-free reactions, regio- and stereoselective syntheses, as well as other new, attractive approaches for the construction of heterocyclic scaffolds are of great interest. This Special Issue is dedicated to featuring the latest research that is ongoing in the field of heterocyclic synthesis. It is expected that most submissions will focus on five- and six-membered oxygen and nitrogen-containing heterocycles, but structures incorporating other rings/heteroatoms will also be considered. Original research (communications, full papers and reviews) that discusses innovative methodologies for assembling heterocycles with potential application in materials, catalysis and medicine are therefore welcome.
Emerging Pollutants in Sewage Sludge and Soils
This book provides an authoritative overview of emerging pollutants in sewage sludge and soils. It traces the latest research and new trends on the characterization, removal and treatment of such pollutants in urban and industrial sewage sludge and soils. The book covers topics such as antibiotic resistance, fate and environmental impact of contaminants of emerging concern, environmental transmission of human pathogenic viruses and their effect on soil, and the repercussion of various emerging pollutants on biodiversity. It also offers a case study of the epidemiology-based surveillance of SARS-CoV-2 in wastewater and sludge. The book appeals not only to researchers and professionals working with emerging contaminants, but also to policy makers and a broader audience interested in learning more about the effects of these contaminants in human and environmental health.
Olive Oil
A staple food for thousands of years for the inhabitants of the Mediterranean region, olive oil is now becoming popular among consumers all over the world. Olive oil differs from other vegetable oils because it is used in its natural form and has unique flavor and other characteristics. More and more research suggests its healthful benefits including reduced risk of coronary heart disease. Olive Oil is a compact and readable text on the most important aspects of chemistry, technology, quality, analysis and biological importance of olive oil. The topics selected have been developing rapidly in recent years, and will provide the reader with a background to address more specific problems that may arise in the future. Readers can expect more contributors and chapters in the 2nd edition, as well as a glossary. - Includes the chemistry and properties of olive oils - Contains details on the healthful properties of olive oil minor components - Extensive informaton on the analysis and authentication of olive oils - Features an overview on the economics of olive oil in the world market
Index Medicus
Vols. for 1963- include as pt. 2 of the Jan. issue: Medical subject headings.
