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Conversion of Carbon Dioxide into Hydrocarbons Vol. 1 Catalysis
This book presents the catalytic conversion of carbon dioxide into various hydrocarbons and other products using photochemical, electrochemical and thermo-chemical processes. Products include formate, formic acid, alcohols, lower and higher hydrocarbons, gases such as hydrogen, carbon monoxide and syngas.
Emerging Technologies for the Food Industry
With changing consumer preferences and a focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food and nutritional security. Given this, this new 3-volume set presents a compilation of emerging and futuristic food processing technologies, introducing fundamental concepts of food technology, trending applications, and a range of interdisciplinary concepts that have found numerous interwoven applications in the food industry. Volume 2 focuses on nonthermal processing and its applications, which includes high-pressure processing, ultrasound processing, high intensity pulsed light technology, pul...
Non-Thermal Technologies for the Food Industry
Depending on the mechanisms involved in non-thermal technologies (such as ozonization, irradiation, ultrasound processing, plasma processing, and advanced oxidative processes), interaction with food molecules differs, which might lead to desirable reactions. Non-Thermal Technologies for the Food Industry: Advances and Regulations explores the possibility of using non-thermal technologies for various purposes such as shelf-life extension, reduced energy consumption, adhesion, and safety improvement. Further, it reviews the present status of these technologies, international regulations, and sustainability aspects in food processing including global case studies. Features: Provides a comprehen...
Utilizing Microfluids in the Food Industry
Utilizing Microfluids in the Food Industry: Applications and Techniques thoroughly covers the state-of-the-art applications of microfluidic system for food sector. The book presents fundamental concepts of microfluidic devices, liquid conduction in microfluidics, fabrication techniques, computational approaches, scalability approaches and emerging concepts in nanofluidics. The second section provides details on microfluidics for food structure (emulsion, foams, micro and nano carriers) formulation and aspects for food processing food safety and quality analysis. The last section is dedicated to providing a futuristic view of this rapidly advancing field, emphasizing the need for research and market potential. A comprehensive reference written by world renowned scientists providing both fundamentals and principles or other application sectors in the Microfluidics on food processing.
Innovative Food Processing Technologies
Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of ...
Corks and Curls
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Heterocycles
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Advanced Ceramic Coatings for Energy Applications
Smart ceramic coatings containing multifunctional components are now finding application in transportation and automotive industries, in electronics, and energy, sectors, in aerospace and defense, and in industrial goods and healthcare. Their wide application and stability in harsh environments are only possible due to the stability of the inorganic components that are used in ceramic coatings. Ceramic coatings are typically silicon nitride, chromia, hafnia, alumina, alumina-magnesia, silica, silicon carbide, titania, and zirconia-based compositions. The increased demand for these materials and their application in energy, transportation, and the automotive industry, are considered, to be th...
Bacteria in Agrobiology: Crop Productivity
The future of agriculture greatly depends on our ability to enhance productivity without sacrificing long-term production potential. The application of microorganisms, such as the diverse bacterial species of plant growth promoting rhizobacteria (PGPR), represents an ecologically and economically sustainable strategy. The use of these bio-resources for the enhancement of crop productivity is gaining importance worldwide. Bacteria in Agrobiology: Crop Productivity focus on the role of beneficial bacteria in crop growth, increased nutrient uptake and mobilization, and defense against phytopathogens. Diverse group of agricultural crops and medicinal plants are described as well as PGPR-mediated bioremediation leading to food security.
Advanced Applications in Osmotic Computing
The interaction of various service models, including edge computing and cloud computing, are quickly changing to better support microservices. This intricate weave of technology and information sharing is necessary to build systems that run faster and more efficiently. The interplay between these computing methods and microservices is emerging as the field of Osmotic Computing. Experts can now embark on an intellectual journey into data-driven exploration and ingenuity with the guidance of the book, Advanced Applications in Osmotic Computing. As ethical considerations become rising concerns, the potential biases, privacy encumbrances, and equitable conundrums of osmotic computing are investi...
