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Catalytic Processes for The Valorisation of Biomass Derived Molecules
In the last decades, inedible lignocellulosic biomasses have attracted significant attention for being abundant resources that are not in competition with agricultural land or food production and, therefore, can be used as starting renewable material for the production of a wide variety of platform chemicals. The three main components of lignocellulosic biomasses are cellulose, hemicellulose and lignin, complex biopolymers that can be converted into a pool of platform molecules including sugars, polyols, alchols, ketons, ethers, acids and aromatics. Various technologies have been explored for their one-pot conversion into chemicals, fuels and materials. However, in order to develop new catalytic processes for the selective production of desired products, a complete understanding of the molecular aspects of the basic chemistry and reactivity of biomass derived molecules is still crucial. This Special Issue reports on recent progress and advances in the catalytic valorization of cellulose, hemicellulose and lignin model molecules promoted by novel heterogeneous systems for the production of energy, fuels and chemicals.
Biomass Valorization
Explore the potential of biomass-based chemicals with this comprehensive new reference from leading voices in the field With the depletion of fossil raw materials a readily ascertainable inevitability, the exploitation of biomass-based renewable derivatives becomes ever more practical and realistic. In Biomass Valorization: Sustainable Methods for the Production of Chemicals, accomplished researchers and authors Davide Ravelli and Chiara Samori deliver a thorough compilation of state-of-the-art techniques and most advanced strategies used to convert biomass into useful building blocks and commodity chemicals. Each chapter in this collection of insightful papers begins by detailing the core c...
Horizons in Sustainable Industrial Chemistry and Catalysis
Horizons in Sustainable Industrial Chemistry and Catalysis, Volume 178, presents a comprehensive picture of recent developments in terms of sustainable industrial processes and the catalytic needs and opportunities to develop these novel routes. Each chapter includes an introduction and state-of-the-art in the field, along with a series of specific aspects and examples. The book identifies new opportunities for research that will help us transition to low carbon and sustainable energy and chemical production. Users will find an integrated view of the new possibilities in this area that unleashes new possibilities in energy and chemistry. - Combines an analysis of each scenario, the state-of-the art, and specific examples to help users better understand needs, opportunities, gaps and challenges - Offers an integrated view of new catalytic technologies that are needed for future use - Presents an interdisciplinary approach that combines broad expertise - Brings together experts in the area of sustainable industrial chemistry
Industrial Green Chemistry
The editors and authors, with backgrounds in academia and industry, tie together recent and established technologies for the upcoming change to sustainable industrial chemistry. The extensive worldwide activities towards that goal are exemplified with a series of green processes. Some of these processes are already commercially applied (squalene to squalane, hydraulic fluids from vegetable oils, biosourced polycarbonates), others are ready for a large scale implementation (glycerol to acrylic acid, biosourced acrylonitrile and levulinic acid, polyamides from fatty nitriles-esters hydrogenation, butadiene from bioethanol) or are being developed (cyclic carbonates from epoxides, selective pyrolysis of biomass). This book is an indispensable source for the researchers and professionals who work for a greener chemical industry. The chapters have been arranged to guide students through the design of new processes for more sustainable chemistry, using case studies as examples.
Encyclopedia of Food Chemistry
Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reac...
Acta Histriae
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