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This book looks deeply into the prospects for using ethanol as a greener alternative to fossil fuels and the technical and scientific issues that surround them. Ethanol, with its numerous advantages, has emerged as a promising contender to replace gasoline as a fuel source. Currently, it is commercially available as a blend with gasoline, commonly known as E10 and E25, utilizing various ratios of ethanol. Despite its clear benefits over gasoline, the widespread adoption of ethanol as a fuel remains hindered by its limited availability. In this insightful book, we aim to explore the multifaceted challenges surrounding ethanol's full integration into our energy landscape, employing a comprehensive approach through review manuscripts. Leading worldwide experts, known for their deep understanding of ethanol as a fuel, have contributed to the book. Their valuable insights and contributions enrich the book's content, offering readersa comprehensive exploration of the subject matter. This book is a compelling resource for researchers, energy professionals, and anyone interested in understanding the challenges and opportunities associated with the integration of ethanol as a substitute for gasoline.

As an introductory text book on food engineering principles, this text gives students a firm, quantitative foundation in all aspects of food process and product formulation, packaging, manufacturing processes; engineering aspects of the fate of food in the GI tract; engineering principles of the environmental impact of foods; and principles of process economics and project management. The contents are based on a new definition of Food Engineering which is fit-for-purpose for this day and age:Food Engineering is the work of designing, formulating and manipulating food products which have desired sensory, satiety, health and well-being responses; and developing - across various operational scales - designs for the lowest environmental impact processing, packaging and storage systems capable of realizing the products.Based on this definition, Engineering Principles for Food Process and Product Realization re-defines the core competencies of food engineering, covers the engineering principles needed for food process and product design, and examines the engineering principles relevant to the interactions between food on the one hand, and human health, security and environment on the other - which are the key drivers for the growth of food business. With security, human health and environmental legacy driving business, the engineering paradigm must shift from being farm and preservation focused to becoming consumer focused - which this book aims to achieve. All of these topics are covered at a level that is easy to read and absorb, but with challenging questions and problems which require knowledge integration across topics. This book is uniquely placed to serve as an effective launching pad for undertaking further studies on advanced topics and concepts relating to the design of food processes and products.

Polysaccharides offer unique and valuable functional properties, persisting in technological importance and poised to grow more important due to sustainability demands and emerging applications in medical and life sciences.

As one of the most extensive and important protein post-translational modifications, glycosylation plays a vital role in regulating organisms and is associated with various physiological and pathological processes. Recently, researchers have focused on the need to characterize protein glycosylation sites, structures, and their degree of modification, to better understand their biological functions while also looking for potential biomarkers for diagnosis and treatment of disease.Mass spectrometry (MS) is one of the most powerful tools used to study biomolecules including glycoproteins and glycans. With the continuous development of glycoproteomics and glycomics based on MS analysis, more techniques have evolved and contribute to understanding the structure and function of glycoproteins and glycans. This book reviews advancements achieved in MS-based glycoproteomic analysis, including a wide range of analytical methodologies and strategies involved in selective enrichment; as well as qualitative, quantitative, and data analysis, together with their clinical applications. Significant examples are discussed to illustrate the principles, laboratory protocols, and advice for key implementation to ensure successful results.Mass Spectrometry-Based Glycoproteomics and Its Clinic Application will serve as a valuable resource to elucidate new techniques and their applications for students, postdocs, and researchers working in proteomics, glycoscience, analytical chemistry, biochemistry, and clinical medicine.Editor:Haojie Lu is a professor at Fudan University, specializing in proteomics based on mass spectrometry with particular emphasis on novel technologies for separation and identification of low-abundant proteins and post-translationally modified proteins (including glycosylation), as well as relative and absolute quantification methods for proteomics.

This book provides an overview of the development and selection of functional polymer and nanomaterials for membrane development and their applications. It covers the definition, classification, and preparation of various functional polymers and nanocomposites and highlights potential applications in membrane technology.

Over the years, the uses and applications of rare earth elements (REEs) diversified in various fields such as catalysis, production of magnets, glasses, alloys, and electronics. This book consists of fifteen chapters, which present recent advances and outlook on REEs and their oxides/salts in catalytic organic transformations, biomedical applications, bioremediation and environmental impacts.