Bøger i SpringerBriefs in Molecular Science serien

This Brief explores the importance of lactic acid and fermentation in the modern food industry. Although it is usually associated with milk and dairy products, lactic acid can also be found in many other fermented food products, including confectionery products, jams, frozen desserts, and pickled vegetables.

This brief offers an introduction to the fascinating new field of quantitative read-across structure-activity relationships (q-RASAR) as a cheminformatics modeling approach in the background of quantitative structure-activity relationships (QSAR) and read-across (RA) as data gap-filling methods. It discusses the genesis and model development of q-RASAR models demonstrating practical examples. It also showcases successful case studies on the application of q-RASAR modeling in medicinal chemistry, predictive toxicology, and materials sciences. The book also includes the tools used for q-RASAR model development for new users. It is a valuable resource for researchers and students interested in grasping the development algorithm of q-RASAR models and their application within specific research domains.

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.

This Brief discusses aspects of the increasingly complex production of legal and reliable food products of non-animal origin.  It introduces to the Food Safety Modernization Act (FSMA) in the USA (from January 2011), which requires the food industry to follow risk-based approaches with stronger self-regulation of food safety through measures such as the foreign supplier verification programs (FSVPs). The Brief addresses important chemical hazards of vegetable products: their peculiar microbial ecology, that can become responsible for the occurrence of specific foodborne disease outbreaks, and the chemistry of the involved neurotoxins and other dangerous molecules, that can potentially lead to lethal pathological reactions.Finally, the Brief also critically discusses the technology of ready-to-eat vegetable products and chemical and physical modifications used for packed products (respiration of vegetables, colorimetric modifications, etc.).

This brief outlines the most recent advances in the production of polyols and polyurethanes from renewable resources, mainly vegetable oils, lignocellulosic biomass, starch, and protein.

For design purposes one needs to relate the structure of proposed materials to their NLO (nonlinear optical) and other properties, which is a situation where theoretical approaches can be very helpful in providing suggestions for candidate systems that subsequently can be synthesized and studied experimentally.

In this brief, Vladimir Uversky discusses the paradigm-shifting phenomenon of intrinsically disordered proteins (IDPs) and hybrid proteins containing ordered domains and functional IDP regions (IDPRs).

This Brief reviews the chemistry behind the production of yoghurt through acidification of milk. The Brief sheds light on the accomplishments of the fermenting organisms: they are responsible for the biochemical reactions of carbohydrate metabolism, proteolysis, lipolysis and flavour production in the process of yoghurt production.

This snapshot volume is designed to provide a smooth entry into the field of protein folding. Presented in a concise manner, each section introduces key concepts while providing a brief overview of the relevant literature. Outlook subsections will pinpoint specific aspects related to emerging methodologies, concepts and trends.

This Brief aims at providing a general understanding of the rationale - scientific as well as political - behind EU policy and related risk management decisions in the area on non-animal food imports.

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 brief explains the principles and fundamentals of carbon dioxide utilization and highlights the transformation to fuels and value-added chemicals such as formic acid and methanol.

This book describes various carbon nanomaterials and their unique properties, and offers a detailed introduction to graphene-carbon nanotube (CNT) hybrids. Further, it discusses the preparation, structures and properties of graphene-CNT hybrids, providing interesting examples of three types of graphene-CNT hybrids with different nanostructures.

This brief reviews the fundamentals, recent developments, challenges and prospects of Li-S and Li-O2 batteries, including fundamental research and potential applications.

This brief offers a novel vision of the city of Florence, tracing the development of chemistry via the biographies of its most illustrious chemists.

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.