Beer in Health and Disease Prevention

Beer in Health and Disease Prevention
Author: Victor R. Preedy
Publsiher: Academic Press
Total Pages: 1101
Release: 2009
ISBN 10: 9780123738912
ISBN 13: 0123738911
Language: EN, FR, DE, ES & NL

Beer in Health and Disease Prevention Book Review:

Presenting both the concerns and problems of beer consumption as well as the emerging evidence of benefit, Handbook of Beer Health and Disease Prevention offers a balanced view of today's findings and the potential of tomorrow's research. From a beverage of warriors to a cheap and affordable commodity, beer has been a part of our consumption for nearly 8000 years. Like most alcoholic drinks it has been prone to abuse and in some counties the per capita consumption of beer has led to considerable health risks. However, just as wine in moderation has been proposed to promote health, research is showing that beer -- and the ingredients in beer -- can have similar impact on improving health, and in some instances preventing disease. For example, some cancers like bladder cancers and the incidence of cardiovascular disease are reported to be lower in moderate beer drinkers. Furthermore there is a considerable body of emerging evidence to show that the anti-oxidant capacity of beers is high. It has been argued by some that the total antioxidants ingested in some beer drinkers equates that consumed by red wine drinkers. The key to this, of course, is understanding and this volume presents a collection of the most current writings on the subject of beer and it's potential in health. Winner of the 2009 Best Drinks and Health Book in the World - Gourmand World Cookbook Awards *The most comprehensive coverage of the broad range of topics related to the role of beer and beer ingredients in health *Addresses the impact of beer and beer ingredients on cancers, cardiovascular disease, anti-oxidant benefits, and other health related concerns Presents a holistic view from beer brewing to the isolation of beer-related compounds. *Appropriate for scientists and researchers from a variety of fields and industries from beer production to health-care professionals *Consistent organization of each chapter provides easy-access to key points and summaries *Self-contained chapters written by subject matter experts

Beer in Health and Disease Prevention

Beer in Health and Disease Prevention
Author: Victor R. Preedy
Publsiher: Academic Press
Total Pages: 1248
Release: 2011-04-28
ISBN 10: 0080920497
ISBN 13: 9780080920498
Language: EN, FR, DE, ES & NL

Beer in Health and Disease Prevention Book Review:

Beer in Health and Disease Prevention is the single comprehensive volume needed to understand beer and beer-related science. Presenting both the concerns and problems of beer consumption as well as the emerging evidence of benefit, this book offers a balanced view of today's findings and the potential of tomorrow's research. Just as wine in moderation has been proposed to promote health, research is showing that beer – and the ingredients in beer – can have similar impact on improving health, and in some instances preventing disease. This book addresses the impact of beer and beer ingredients on cancers, cardiovascular disease, anti-oxidant benefits, and other health related concerns. It offers a holistic view from beer brewing to the isolation of beer-related compounds. It contains self-contained chapters written by subject matter experts. This book is recommended for scientists and researchers from a variety of fields and industries from beer production to health-care professionals. Winner of the 2009 Best Drinks and Health Book in the World - Gourmand World Cookbook Awards The most comprehensive coverage of the broad range of topics related to the role of beer and beer ingredients in health Addresses the impact of beer and beer ingredients on cancers, cardiovascular disease, anti-oxidant benefits, and other health related concerns Presents a holistic view from beer brewing to the isolation of beer-related compounds Appropriate for scientists and researchers from a variety of fields and industries from beer production to health-care professionals Consistent organization of each chapter provides easy-access to key points and summaries Self-contained chapters written by subject matter experts

Fermented Foods in Health and Disease Prevention

Fermented Foods in Health and Disease Prevention
Author: Juana Frías,Cristina Martínez-Villaluenga,Elena Peñas
Publsiher: Academic Press
Total Pages: 762
Release: 2016-09-12
ISBN 10: 0128025492
ISBN 13: 9780128025499
Language: EN, FR, DE, ES & NL

Fermented Foods in Health and Disease Prevention Book Review:

Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease. The current awareness of the link between diet and health drives growth in the industry, opening new commercial opportunities. Coverage in the book includes the role of microorganisms that are involved in the fermentation of bioactive and potentially toxic compounds, their contribution to health-promoting properties, and the safety of traditional fermented foods. Authored by worldwide scientists and researchers, this book provides the food industry with new insights on the development of value-added fermented foods products, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity. Provides a comprehensive review on current findings in the functional properties and safety of traditional fermented foods and their impact on health and disease prevention Identifies bioactive microorganisms and components in traditional fermented food Includes focused key facts, helpful glossaries, and summary points for each chapter Presents food processors and product developers with opportunities for the development of fermented food products Helps readers develop strategies that will assist in preventing or slowing disease onset and severity

Seaweed in Health and Disease Prevention

Seaweed in Health and Disease Prevention
Author: Joël Fleurence,Ira Levine
Publsiher: Academic Press
Total Pages: 476
Release: 2016-04-05
ISBN 10: 0128027932
ISBN 13: 9780128027936
Language: EN, FR, DE, ES & NL

Seaweed in Health and Disease Prevention Book Review:

Seaweed in Health and Disease Prevention presents the potential usage of seaweed, macroalgae, and their extracts for enhancing health and disease. The book explores the possibilities in a comprehensive way, including outlining how seaweed can be used as a source of macronutrients and micronutrients, as well as nutraceuticals. The commercial value of seaweed for human consumption is increasing year-over-year, and some countries harvest several million tons annually. This text lays out the properties and effects of seaweeds and their use in the food industry, offering a holistic view of the ability of seaweed to impact or effect angiogenesis, tumors, diabetes and glucose control, oxidative stress, fungal infections, inflammation and infection, the gut, and the liver. Combines foundational information and nutritional context, offering a holistic approach to the relationship between sea vegetables, diet, nutrition, and health Provides comprehensive coverage of health benefits, including sea vegetables as sources of nutraceuticals and their specific applications in disease prevention, such as angiogenesis, diabetes, fungal infections, and others Includes Dictionary of Terms, Key Facts, and Summary points in each chapter to enhance comprehension Includes information on toxic varieties and safe consumption guidelines to supplement basic coverage of health benefits

The Health Benefits of Fruits and Vegetables

The Health Benefits of Fruits and Vegetables
Author: Mercedes Del Río Celestino,Rafael Font Villa
Publsiher: MDPI
Total Pages: 216
Release: 2020-04-30
ISBN 10: 3039288296
ISBN 13: 9783039288298
Language: EN, FR, DE, ES & NL

The Health Benefits of Fruits and Vegetables Book Review:

Nowadays, one of the main objectives of the fruit and vegetable industry is to develop innovative novel products with high quality, safety, and optimal nutritional characteristics in order to respond, with efficiency, to increasing consumer expectations. Various unconventional technologies (e.g., pulsed electric field, pulsed light, ultrasound, high pressure, and microwave drying) have emerged and enable the processing of fruits and vegetables in a way that increases their stability while preserving their thermolabile nutrients, flavour, texture, and overall quality. Some of these technologies can also be used for waste and byproduct valorisation. The application of fast noninvasive methods for process control is of great importance for the fruit and vegetable industry. The following Special Issue “Safety, Quality, and Processing of Fruits and Vegetables” consists of 11 papers which represent a high-value contribution to the existing knowledge on safety aspects, quality evaluation, and emerging processing technologies for fruits and vegetables.

Nuts and Seeds in Health and Disease Prevention

Nuts and Seeds in Health and Disease Prevention
Author: Victor R. Preedy,Ronald Ross Watson,Vinood B. Patel
Publsiher: Academic Press
Total Pages: 1226
Release: 2011-03-31
ISBN 10: 9780123756893
ISBN 13: 0123756898
Language: EN, FR, DE, ES & NL

Nuts and Seeds in Health and Disease Prevention Book Review:

The use of nuts and seeds to improve human nutritional status has proven successful for a variety of conditions including in the treatment of high cholesterol, reduced risk of Type-2 Diabetes, and weight control. Nuts and Seeds in Health and Disease Prevention is a complete guide to the health benefits of nuts and seeds. This book is the only single-source scientific reference to explore the specific factors that contribute to these potential health benefits, as well as discussing how to maximize those potential benefits. Organized by seed-type with detailed information on the specific health benefits of each to provide an easy-access reference for identifying treatment options Insights into health benefits will assist in development of symptom-specific functional foods Includes photographs for visual identification and confirmation Indexed alphabetically by nut/seed with a second index by condition or disease

Dietary Sugars

Dietary Sugars
Author: Victor R Preedy
Publsiher: Royal Society of Chemistry
Total Pages: 400
Release: 2012-10-23
ISBN 10: 1849734925
ISBN 13: 9781849734929
Language: EN, FR, DE, ES & NL

Dietary Sugars Book Review:

Dietary sugars are known to have medical implications for humans from causing dental caries to obesity. This book aims to put dietary sugars in context and includes the chemistry of several typical subclasses eg glucose, galactose and maltose. Modern techniques of analysis of the dietary sugars are covered in detail including self monitoring and uses of biosensors. The final section of the book details the function and effects of dietary sugars and includes chapters on obesity, intestinal transport, aging, liver function, diet of young children and intolerance and more. Written by an expert team and delivering high quality information, this book provides a fascinating insight into this area of health and nutritional science. It bridges scientific disciplines so that the information is more meaningful and applicable to health in general. Part of a series of books, it is specifically designed for chemists, analytical scientists, forensic scientists, food scientists, dieticians and health care workers, nutritionists, toxicologists and research academics. Due to its interdisciplinary nature it could also be suitable for lecturers and teachers in food and nutritional sciences and as a college or university library reference guide.

New Advances on Fermentation Processes

New Advances on Fermentation Processes
Author: Rosa María Martínez-Espinosa
Publsiher: BoD – Books on Demand
Total Pages: 240
Release: 2020-02-05
ISBN 10: 1789853133
ISBN 13: 9781789853131
Language: EN, FR, DE, ES & NL

New Advances on Fermentation Processes Book Review:

In recent years, there has been an increase in the concern of society and industries about how food and beverages are produced, the production of natural compounds as well as the concern of industries on fermentation-based processes. Thus, there are several approaches worldwide that are looking for low time and low cost fermentation-based processes integrating not only molecular biology procedures but also engineering. This book contains eleven chapters written by international experts in the field of fermentation. It covers all recent aspects on fermentation-based processes with potential applications in many fields such as bio combustible production, food and beverage processing, and biomedicine.

Emerging and Traditional Technologies for Safe Healthy and Quality Food

Emerging and Traditional Technologies for Safe  Healthy and Quality Food
Author: Viktor Nedović,Peter Raspor,Jovanka Lević,Vesna Tumbas Šaponjac,Gustavo V. Barbosa-Cánovas
Publsiher: Springer
Total Pages: 478
Release: 2015-12-16
ISBN 10: 3319240404
ISBN 13: 9783319240404
Language: EN, FR, DE, ES & NL

Emerging and Traditional Technologies for Safe Healthy and Quality Food Book Review:

Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European region with a tight connection to global trends. The 6th CEFood, held in Novi Sad, Serbia, May 23-26, 2012, highlighted the novel technologies and traditional foods aimed at both the European and global markets. Specifically, CEFood 2012 focused on the latest progress in fundamental and applied food science, research and development, innovative technology, food ingredients, novel trends in nutrition and health, functional and bioactive food, food engineering, food safety and quality and the food and feed market. This book will consist of contributions from various presenters at CEFood 2012, covering the major themes of this Congress. Chapters contributed by expert presenters from the 6th CEFood Congress of 2012 Highlights the novel technologies of food science Discusses the future of the food industry and food research

Brewing Beer and Pubs

Brewing  Beer and Pubs
Author: I. Cabras,D. Higgins,D. Preece
Publsiher: Springer
Total Pages: 326
Release: 2016-04-27
ISBN 10: 1137466189
ISBN 13: 9781137466181
Language: EN, FR, DE, ES & NL

Brewing Beer and Pubs Book Review:

The production of beer today occurs within a bifurcated industrial structure. There exists a small number of large, global conglomerates supplying huge volumes of a limited range of beers, and a plethora of small and medium breweries producing a diverse range of beers sold under unique brands. Brewing, Beer and Pubs addresses a range of contemporary issues and challenges in this key sector of the global economy, and includes contributions by research specialists from a variety of countries and disciplines. This book includes the marketing and globalization of the brewing industry, beer excise duties and market concentration, and reflections upon developments in brewing and beer consumption across the world in order to explore the wide-reaching influence of this industry. Alongside these global topics more localised themes are presented such as market integration in the Chinese beer and wine markets, beer and brewing in Africa and South America, and turbulence and change in the UK public house industry, which demonstrate how the consumption of beer in pubs and other social environments make the beer industry integral to local communities and regions worldwide.

Microbiomics

Microbiomics
Author: Anonim
Publsiher: Academic Press
Total Pages: 392
Release: 2020-02-21
ISBN 10: 0128172827
ISBN 13: 9780128172827
Language: EN, FR, DE, ES & NL

Microbiomics Book Review:

Microbiomics: Dimensions, Applications, and Translational Implications of Human and Environmental Microbiome Research describes a new, holistic approach to microbiomics. International experts provide in-depth discussion of current research methods for studying human, environmental, viral and fungal microbiomes, as well as the implications of new discoveries for human health, nutrition, disease, cancer research, probiotics and in the food and agricultural industries. Distinct chapters covering culturomics and sub-microbiomes, such as the viriome and mycetobiome, provide an integrative framework for the expansion of microbiomics into new areas of application, as well as crosspollination between research areas. Detailed case studies include the use of microbiomics to develop natural products with antimicrobial properties, microbiomic enhancements in food and beverage technology, microbes for bioprotection and biopreservation, microbial tools to reduce antibiotic resistance, and maintenance and cultivation of human microbial communities. Provides an integrated approach for realizing the potential of microbiomics across the life, environmental, food and agricultural sciences Includes thorough analysis of human, environmental, viral and mycetol microbiomes, as well as methods and technology for identifying microbiotes Features chapter contributions from international leaders in microbiomic methods, technology and applications

Polyphenols in Human Health and Disease

Polyphenols in Human Health and Disease
Author: Ronald Ross Watson,Victor R. Preedy,Sherma Zibadi
Publsiher: Academic Press
Total Pages: 470
Release: 2018-08-06
ISBN 10: 0128130075
ISBN 13: 9780128130070
Language: EN, FR, DE, ES & NL

Polyphenols in Human Health and Disease Book Review:

Polyphenols: Mechanisms of Action in Human Health and Disease, Second Edition describes the mechanisms of polyphenol antioxidant activities and their use in disease prevention. Chapters highlight the anti-inflammatory activity of polyphenols on key dendritic cells, how they modulate and suppress inflammation, and how they are inactivated or activated by metabolism in the gut and circulating blood. Polyphenols have proven effective for key health benefits, including bone health, organ health, cardiac and vascular conditions, absorption and metabolism, and cancer and diseases of the immune system. They are a unique group of phytochemicals that are present in all fruits, vegetables and other plant products. This very diverse and multi-functional group of active plant compounds contain powerful antioxidant properties and exhibit remarkable chemical, biological and physiological properties, including cancer prevention and cardio-protective activities. Expands coverage on green tea, cocoa, wine, cumin and herbs Outlines their chemical properties, bioavailability and metabolomics Provides a self-teaching guide to learn the mechanisms of action and health benefits of polyphenols

Nuclear Magnetic Resonance

Nuclear Magnetic Resonance
Author: G A Webb,Krystyna Kamienska-Trela
Publsiher: Royal Society of Chemistry
Total Pages: 512
Release: 2010-04-09
ISBN 10: 1849730849
ISBN 13: 9781849730846
Language: EN, FR, DE, ES & NL

Nuclear Magnetic Resonance Book Review:

As a spectroscopic method, nuclear magnetic resonance (NMR) has seen spectacular growth, both as a technique and in its applications. Today's applications of NMR span a wide range of scientific disciplines, from physics to biology to medicine. Each volume of Nuclear Magnetic Resonance comprises a combination of annual and biennial reports which together provide comprehensive coverage of the literature on this topic. This Specialist Periodical Report reflects the growing volume of published work involving NMR techniques and applications, in particular NMR of natural macromolecules, which is covered in two reports: NMR of Proteins and Nucleic Acids and NMR of Carbohydrates, Lipids and Membranes. For those wanting to become rapidly aquainted with specific areas of NMR, Nuclear Magnetic Resonance provides unrivalled scope of coverage. Seasoned practitioners of NMR will find this an invaluable source of current methods and applications.

Handbook of Brewing

Handbook of Brewing
Author: Graham G. Stewart,Inge Russell,Anne Anstruther
Publsiher: CRC Press
Total Pages: 777
Release: 2017-10-20
ISBN 10: 1351230816
ISBN 13: 9781351230810
Language: EN, FR, DE, ES & NL

Handbook of Brewing Book Review:

With a foreword written by Professor Ludwig Narziss—one of the world’s most notable brewing scientists—the Handbook of Brewing, Third Edition, as it has for two previous editions, provides the essential information for those who are involved or interested in the brewing industry. The book simultaneously introduces the basics—such as the biochemistry and microbiology of brewing processes—and also deals with the necessities associated with a brewery, which are steadily increasing due to legislation, energy priorities, environmental issues, and the pressures to reduce costs. Written by an international team of experts recognized for their contributions to brewing science and technology, it also explains how massive improvements in computer power and automation have modernized the brewhouse, while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life.

Microalgae in Health and Disease Prevention

Microalgae in Health and Disease Prevention
Author: Ira Levine,Joël Fleurence
Publsiher: Academic Press
Total Pages: 354
Release: 2018-06-29
ISBN 10: 0128114061
ISBN 13: 9780128114063
Language: EN, FR, DE, ES & NL

Microalgae in Health and Disease Prevention Book Review:

Microalgae in Health and Disease Prevention is a comprehensive reference that addresses the historical and potential use of microalgae, its extracts, secondary metabolites, and molecular constituents for enhancing human health and preventing diseases. Each chapter features an overview, and the book includes coverage of microalgae biology, harmful algae, the use of microalgae in alcohol and food, and as sources of macronutrients, micronutrients, vitamins, and minerals. The historical use of microalgae, in addition to its potential use as a nutraceutical and cosmeceutical, is also addressed. The book provides coverage of relevant, up-to-date research as assembled by a group of contributors who are dedicated to the advancement of microalgae use in health, diet and nutrition. Discusses research findings on the relationship between microalgal diet, nutrition and human health Presents the medicinal, anti-allergic and psychoactive properties of microalgae Identifies toxic and harmful microalgae Addresses microalgal lipids, proteins and carbohydrates

Proteomics in Foods

Proteomics in Foods
Author: Fidel Toldrá,Leo M. L. Nollet
Publsiher: Springer Science & Business Media
Total Pages: 590
Release: 2012-12-16
ISBN 10: 1461456266
ISBN 13: 9781461456261
Language: EN, FR, DE, ES & NL

Proteomics in Foods Book Review:

Food proteomics is one of the most dynamic and fast-developing areas in food science. The goal of this book is to be a reference guide on the principles and the current and future potential applications of proteomics in food science and technology. More specifically, the book will discuss recent developments and the expected trends of the near future in food proteomics. The book will be divided into two parts. The first part (7 chapters) will focus on the basic principles for proteomics, e.g., sample preparation, such as extraction and separation techniques, analytical instrumentation currently in use, and available databases for peptide and protein identification. The second part of the book (26 chapters) will focus on applications in foods. It will deal with quality issues related to post-mortem processes in animal foods and quality traits for all foods in general, as well as the identification of bioactive peptides and proteins, which are very important from the nutritional point of view. Furthermore, consumers are now extremely susceptible to food safety issues, and proteomics can provide reassurance with different safety aspects, such as food authenticity, detection of animal species in the food, and identification of food allergens. All of these issues will be covered in this book. It is also worth noting that both editors are internationally recognized experts in the field of food science, and both have edited numerous food science books and handbooks.

The SAGE Encyclopedia of Alcohol

The SAGE Encyclopedia of Alcohol
Author: Scott C. Martin
Publsiher: SAGE Publications
Total Pages: 1704
Release: 2014-12-16
ISBN 10: 1483331083
ISBN 13: 9781483331089
Language: EN, FR, DE, ES & NL

The SAGE Encyclopedia of Alcohol Book Review:

Alcohol consumption goes to the very roots of nearly all human societies. Different countries and regions have become associated with different sorts of alcohol, for instance, the “beer culture” of Germany, the “wine culture” of France, Japan and saki, Russia and vodka, the Caribbean and rum, or the “moonshine culture” of Appalachia. Wine is used in religious rituals, and toasts are used to seal business deals or to celebrate marriages and state dinners. However, our relation with alcohol is one of love/hate. We also regulate it and tax it, we pass laws about when and where it’s appropriate, we crack down severely on drunk driving, and the United States and other countries tried the failed “Noble Experiment” of Prohibition. While there are many encyclopedias on alcohol, nearly all approach it as a substance of abuse, taking a clinical, medical perspective (alcohol, alcoholism, and treatment). The SAGE Encyclopedia of Alcohol examines the history of alcohol worldwide and goes beyond the historical lens to examine alcohol as a cultural and social phenomenon, as well—both for good and for ill—from the earliest days of humankind.

Processing and Impact on Antioxidants in Beverages

Processing and Impact on Antioxidants in Beverages
Author: Victor R. Preedy
Publsiher: Elsevier
Total Pages: 336
Release: 2014-04-05
ISBN 10: 0124046959
ISBN 13: 9780124046955
Language: EN, FR, DE, ES & NL

Processing and Impact on Antioxidants in Beverages Book Review:

Processing and Impact on Antioxidants in Beverages presents information key to understanding how antioxidants change during production of beverages, how production options can be used to enhance antioxidant benefit, and how to determine the production process that will result in the optimum antioxidant benefit while retaining consumer acceptability. In the food industry, antioxidants are added to preserve the shelf life of foods and to prevent off-flavors from developing. These production-added components also contribute to the overall availability of essential nutrients for intake. Moreover, some production processes reduce the amount of naturally occurring antioxidants. Thus, in terms of food science, it is important to understand not only the physiological importance of antioxidants, but what they are, how much are in the different food ingredients, and how they are damaged or enhanced through the processing and packaging phases. This book specifically addresses the composition and characterization of antioxidants in coffee, green tea, soft drinks, beer, and wine. Processing techniques considered here include fermentation and aging, high-pressure homogenization, enzymatic debittering, and more. Lastly, the book considers several selective antioxidant assays, such as Oxygen Radical Absorbance Capacity (ORAC) and Trolox Equivalent Antioxidant Capacity (TEAC) assays. Provides insights into processing options for enhanced antioxidant bioavailability Presents correlation potentials for increased total antioxidant capacity Includes methods for the in situ or in-line monitoring of antioxidants to reduce industrial loss of antioxidants in beverages Proposes processing of concentrated fractions of antioxidants that can be added to foods

Food Science and Nutrition Breakthroughs in Research and Practice

Food Science and Nutrition  Breakthroughs in Research and Practice
Author: Management Association, Information Resources
Publsiher: IGI Global
Total Pages: 501
Release: 2018-02-02
ISBN 10: 1522552081
ISBN 13: 9781522552086
Language: EN, FR, DE, ES & NL

Food Science and Nutrition Breakthroughs in Research and Practice Book Review:

Health and nutrition has become a global focal point as the population continues to grow exponentially. While providing food for the global population is crucial, it is also necessary to provide options that are nutritious in order to promote healthier lifestyles around the world. Food Science and Nutrition: Breakthroughs in Research and Practice is an innovative reference source for the latest academic material on how dietary nutrition can impact people’s lives, prevent disease, and maintain an overall healthier lifestyle. Highlighting a range of topics, such as health preservation, functional foods, and herbal remedies, this publication is ideally designed for researchers, academics, students, policy makers, government officials, and technology developers.

Ion Exchange Technology II

Ion Exchange Technology II
Author: Dr. Inamuddin,Mohammad Luqman
Publsiher: Springer Science & Business Media
Total Pages: 440
Release: 2012-06-05
ISBN 10: 9400740263
ISBN 13: 9789400740266
Language: EN, FR, DE, ES & NL

Ion Exchange Technology II Book Review:

Ion-exchange Technology II: Applications presents an overview of the numerous industrial applications of ion-exchange materials. In particular, this volume focuses on the use of ion-exchange materials in various fields including chemical and biochemical separations, water purification, biomedical science, toxic metal recovery and concentration, waste water treatment, catalysis, alcohol beverage, sugar and milk technologies, pharmaceuticals industry and metallurgical industries. This title is a highly valuable source not only to postgraduate students and researchers but also to industrial R&D specialists in chemistry, chemical, and biochemical technology as well as to engineers and industrialists.