This book reviews recent research and applications, developments, research trends, methods and issues related to the applications of industrial hemp for fundamental research and technology.
This comprehensive work explores interfacial instability and pattern formation in dynamic systems away from the equilibrium state in solidification and crystal growth.
This book describes how microbes can be used as effective and sustainable resources to meet the current challenge of finding suitable and economical solutions for biopharmaceuticals, enzymes, food additives, nutraceuticals, value added biochemicals and microbial fuels, and discusses various aspects of microbial regulatory activity and its applications.
This book discusses the effects of soluble mineral salts on ceramic brick masonry walls in Petrolina, a city in Pernambuco, Brazil, located 780 km from the ocean.
This three volume set presents papers from the first collaborative global metallurgy conference focused exclusively on extractive topics, including business and economic issues.
This book outlines the most recent progress in the development of technologies for carbon dioxide utilization into renewable synthetic fuels and platform chemicals via chemical and biological routes.
Analytical instrumentation is crucial to research in molecular biology, medicine, geology, food science, materials science, forensics, and many other fields.
This textbook provides both students and professionals alike with a transdisciplinary and comprehensive foundation to design responsible chemical products and processes that protect human health and the environment.
This books provides a comprehensive platform to the scientific, education and research communities working on various fields related to sustainable energy.
Bei der Analyse von Lebensmitteln stellen sich zu Beginn stets die gleichen Fragen: Was soll wie, wann und warum untersucht werden und was bedeuten die Ergebnisse?
This book explores new experimental phase diagrams of non-oxide ceramics, with a particular focus on the silicon nitride, silicon carbide and aluminum nitride, as well as the ultra-high temperature ceramic (UHTC) systems.
This book reviews the latest trends in glycobiotechnology, it offers an authoritative discussion about future directions of glycoengineering, and it provides a comprehensive overview about the current and emerging approaches to identify, quantify and characterize glycosylated proteins.
This book is intended as a text for upper undergraduate and graduate courses on kinetics of metallurgical processes for students of materials science, metallurgical engineering, and chemical engineering.
Global health and the increasing incidence of various diseases are a cause for concern, and doctors and scientists reason that the diet, food habits and lifestyle are contributing factors.
This book highlights various methods of quantifying sustainability indicators in the food sector, highlighting the environmental indicators in the meat chain and agri-food wastes from a bio-refinery perspective.
All living things contain carbon in some form, as it is the primary component of macromolecules including proteins, lipids, nucleic acids (RNA and DNA), and carbohydrates.
This book provides an overview of multiscale approaches and homogenization procedures as well as damage evaluation and crack initiation, and addresses recent advances in the analysis and discretization of heterogeneous materials.
Fruit Oils: Chemistry and Functionality presents a comprehensive overview of recent advances in the chemistry and functionality of lipid bioactive phytochemicals found in fruit oils.
We are in the midst of an unprecedented era of rapid scientific and technological advances that are transforming the way our foods are produced and consumed.
This book gives up-to-date information and broad views on e-waste recycling and management using the latest techniques for industrialist and academicians.
This book summarizes the types, contents, analytical methods, formation mechanisms and control strategies for hazardous substances produced during the thermal processing of foods.
