Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats
Author: Min Hu,Charlotte Jacobsen
Publsiher: Elsevier
Total Pages: 564
Release: 2016-01-19
ISBN 10: 163067057X
ISBN 13: 9781630670573
Language: EN, FR, DE, ES & NL

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats Book Review:

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the oxidative stability and shelf life of bulk oils/fats, fried oils and foods, food emulsions, dried foods, meat and meat products, and seafood in food and pet food. Focuses on the application of various evaluation methods to studies of oxidative stability and shelf life in oils and fats and oils and fats-containing foods in the food and pet food industries Discusses oxidative stability and shelf life of low-moisture (dry) food, including dry pet food Discusses lipid co-oxidation with protein because a number of food products contain both lipids and proteins Directed mainly toward readers working in the food and pet food industries

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats
Author: Min Hu,Charlotte Jacobsen
Publsiher: Unknown
Total Pages: 135
Release: 2016
ISBN 10: 9781523101771
ISBN 13: 1523101776
Language: EN, FR, DE, ES & NL

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats Book Review:

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the oxidative stability and shelf life of bulk oils/fats, fried oils and foods, food emulsions, dried foods, meat and meat products, and seafood in food and pet food.

Food Quality and Shelf Life

Food Quality and Shelf Life
Author: Charis Michel Galanakis
Publsiher: Academic Press
Total Pages: 420
Release: 2019-06-08
ISBN 10: 012817191X
ISBN 13: 9780128171912
Language: EN, FR, DE, ES & NL

Food Quality and Shelf Life Book Review:

Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis to methodological approaches for sensory shelf-life estimation and the impact of packaging on sensorial properties. Researchers and professionals alike will find this reference useful, especially those who are interested in the performance evaluation of future packaging for fresh produce in the cold chain and temperature management in the supply chain. Presents insights regarding new trends in emerging technologies in the field Includes hot topics, such as modified atmosphere packaging and active materials to improve shelf-life Provides shelf-life assessment and modeling methodologies and accelerated shelf-life testing

Food and Beverage Stability and Shelf Life

Food and Beverage Stability and Shelf Life
Author: David Kilcast,Persis Subramaniam
Publsiher: Elsevier
Total Pages: 864
Release: 2011-04-08
ISBN 10: 0857092545
ISBN 13: 9780857092540
Language: EN, FR, DE, ES & NL

Food and Beverage Stability and Shelf Life Book Review:

Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products. Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part two describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. Part three reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood. With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable reference for professionals involved in quality assurance and product development and researchers focussing on food and beverage stability. A comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products Describes important food and beverage quality deterioration processes exploring microbiological spoilage and physical instability Investigate the effects of ingredients, processing and packaging on stability and documents methods for stability and shelf life assessment

Applications of Calorimetry in a Wide Context

Applications of Calorimetry in a Wide Context
Author: Amal Ali Elkordy
Publsiher: BoD – Books on Demand
Total Pages: 486
Release: 2013-01-23
ISBN 10: 9535109472
ISBN 13: 9789535109471
Language: EN, FR, DE, ES & NL

Applications of Calorimetry in a Wide Context Book Review:

Calorimetry, as a technique for thermal analysis, has a wide range of applications which are not only limited to studying the thermal characterisation (e.g. melting temperature, denaturation temperature and enthalpy change) of small and large drug molecules, but are also extended to characterisation of fuel, metals and oils. Differential Scanning Calorimetry is used to study the thermal behaviours of drug molecules and excipients by measuring the differential heat flow needed to maintain the temperature difference between the sample and reference cells equal to zero upon heating at a controlled programmed rate. Microcalorimetry is used to study the thermal transition and folding of biological macromolecules in dilute solutions. Microcalorimetry is applied in formulation and stabilisation of therapeutic proteins. This book presents research from all over the world on the applications of calorimetry on both solid and liquid states of materials.

Encyclopedia of Food Chemistry

Encyclopedia of Food Chemistry
Author: Anonim
Publsiher: Elsevier
Total Pages: 2194
Release: 2018-11-22
ISBN 10: 0128140453
ISBN 13: 9780128140451
Language: EN, FR, DE, ES & NL

Encyclopedia of Food Chemistry Book Review:

Encyclopedia of Food Chemistry 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 reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry

The Stability and Shelf Life of Food

The Stability and Shelf Life of Food
Author: Persis Subramaniam,Peter Wareing
Publsiher: Woodhead Publishing
Total Pages: 612
Release: 2016-05-24
ISBN 10: 0081004362
ISBN 13: 9780081004364
Language: EN, FR, DE, ES & NL

The Stability and Shelf Life of Food Book Review:

The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage. The first part of the book focuses on deteriorative processes and factors influencing shelf-life, covering aspects such as chemical deterioration, physical instability and microbiological spoilage. The effects of process and packaging on the stability and shelf-life of products are also covered in this part. Part Two reviews the methods for shelf life and stability evaluation. These include sensory evaluation methods and instrumental methods to determine food quality deterioration. The final section of the book covers stability of important ingredient categories, from oils and fats, to beverages such as beer, wine, coffee and fruit juices, in addition to bakery products and meats. With updated chapters reflecting advances made in the field and with the addition of new chapters covering the stability and shelf-life a variety of products, this new edition will provide the latest research for both academics working in the field of food quality as well as providing essential information for food scientists working in industry. Thoroughly revised and updated edition of a very popular and well regarded book Includes dedicated chapters covering the shelf-life and stability of specific products making this book ideal for those working in industry Presents a wide coverage of the processes and factors influencing shelf-life, the evaluation of stability and shelf-life and the stability and shelf-life of particular products makes this book valuable for both academics and those working in industry

Spray Drying Encapsulation of Bioactive Materials

Spray Drying Encapsulation of Bioactive Materials
Author: Seid Mahdi Jafari,Ali Rashidinejad
Publsiher: CRC Press
Total Pages: 500
Release: 2021-09-07
ISBN 10: 1000416445
ISBN 13: 9781000416442
Language: EN, FR, DE, ES & NL

Spray Drying Encapsulation of Bioactive Materials Book Review:

Encapsulation of bioactives is a fast-growing approach in the food and pharmaceutical industry. Spray Drying Encapsulation of Bioactive Materials serves as a source of information to offer specialized and in-depth knowledge on the most well-known and used encapsulation technology (i.e., spray drying) and corresponding advances. It describes the efficacy of spray drying in terms of its advantages and challenges for encapsulation of bioactive ingredients. Discusses the potential of this technique to pave the way toward cost-effective, industrially relevant, reproducible, and scalable processes that are critical to the development of delivery systems for bioactive incorporation into innovative functional food products and pharmaceuticals Presents the latest research outcomes related to spray drying technology and the encapsulation of various bioactive materials Covers advances in spray drying technology that may result in a more efficient encapsulation of bioactive ingredients Includes computational fluid dynamics, advanced drying processes, as well as the morphology of the dried particles, drying kinetics analyzers, process controllers and adaptive feedback systems, inline powder analysis technologies, and cleaning-in-place equipment Aimed at food manufacturers, pharmacists, and chemical engineers, this work is of interest to anyone engaged in encapsulation of bioactive ingredients for both nutraceutical and pharmaceutical applications.

Releasing Systems in Active Food Packaging

Releasing Systems in Active Food Packaging
Author: Seid Mahdi Jafari,Ana Sanches Silva
Publsiher: Springer Nature
Total Pages: 519
Release: 2022
ISBN 10: 3030902994
ISBN 13: 9783030902995
Language: EN, FR, DE, ES & NL

Releasing Systems in Active Food Packaging Book Review:

Valuable progress has been made in food packaging over the past two decades, reflecting advancements in process efficiency, improved safety and quality throughout the supply chain, and the need to reduce product loss and environmental impact. A new generation of food packaging systems, including active and intelligent packaging, is emerging, based on technological breakthroughs that offer the possibility of extending shelf-life, reducing food loss, and monitoring changes in the food product. Releasing Systems in Active Food Packaging closely examines such a technological breakthrough, active releasing systems, which add compounds such as antimicrobials, antioxidants, flavors, colorants, and other ingredients to packaged food products. Chapters detail examples of recent innovations in active releasing systems, and the authors systematically address their application to different food groups. Such an in-depth approach makes this a useful reference researchers, health professionals, and food and packaging industry professionals interesting in innovative food packaging technologies.

Food Security and Nutrition

Food Security and Nutrition
Author: Charis Michel Galanakis
Publsiher: Academic Press
Total Pages: 298
Release: 2020-10-17
ISBN 10: 0128209321
ISBN 13: 9780128209325
Language: EN, FR, DE, ES & NL

Food Security and Nutrition Book Review:

Food and nutrition security - identified via availability, access, utilization, and stability - and transitions to sustainable food systems are major discourses in the agro-food arena, as many countries today experience different forms of malnutrition simultaneously, such as child undernutrition, anemia among women, and adult obesity. Meanwhile, the triple burden of malnutrition (undernutrition, overnutrition, and micronutrient deficiency) is still widespread. Food Security and Nutrition explores integrated, context-specific approaches to food security challenges, emphasizing nutrition security as an integral component and addressing the implications of food content to food and nutrition security policies. Providing insight into these challenges through agricultural, policy, nutritional, geographic and sustainability lenses, Food Security and Nutrition is a valuable reference for food scientists and nutrition researchers working in food supply, food security, and nutrition security, and policy makers, investors, and other decision-makers seeking to address food insecurity around the world. Addresses nutrition security as part of the overall challenge of food security Explores contributing factors that impact both food and nutrition security Presents insights into effective policy development and implementation

Omega 3 Delivery Systems

Omega 3 Delivery Systems
Author: Pedro J. García-Moreno,Charlotte Jacobsen,Ann-Dorit Moltke Sørensen,Betül Yesiltas
Publsiher: Academic Press
Total Pages: 504
Release: 2021-07-25
ISBN 10: 0128230274
ISBN 13: 9780128230275
Language: EN, FR, DE, ES & NL

Omega 3 Delivery Systems Book Review:

Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability offers the most recent updates for developing, characterizing, and stabilizing both traditional and novel omega-3 delivery systems, including their final incorporation into food matrices and physicochemical changes during digestion. The book brings chapters on novel omega-3 delivery systems (e.g., high-fat emulsions, Pickering emulsions, electrosprayed capsules, and solid lipid nanoparticles), the application of advanced techniques to evaluate physical and oxidative stabilities (e.g., SAXS, SANS, ESR, and super-resolution fluorescence microscopy), and new developments of food enrichment and physicochemical changes during digestion. The book provides a unique multidisciplinary and multisectoral approach, i.e., featuring authors from industry and academy. Long chain omega-3 polyunsaturated fatty acids (PUFA) present numerous health benefits; however, the consumption of natural products rich in omega-3 PUFA (e.g., fish, krill, and algae) is not enough to reach the daily-recommended values. Therefore, the food industry is highly interested in producing omega-3 fortified foods. Brings a holistic approach of omega-3 delivery systems, bringing scientific understanding on production, physical characterization, and oxidative stability Covers key aspects to develop, characterize, and use omega-3 delivery systems for food enrichment, considering physicochemical changes occurring during digestion Serves as an interface between lipid oxidation and colloids chemistry, encapsulation techniques, soft matter physics, food development, and nutrients bioavailability

Food Lipids

Food Lipids
Author: Jose M. Lorenzo,Paulo Eduardo Sichetti Munekat,Mirian Pateiro Moure,Ruben Dominguez,Francisco J. Barba
Publsiher: Academic Press
Total Pages: 516
Release: 2022-03-01
ISBN 10: 0128235268
ISBN 13: 9780128235263
Language: EN, FR, DE, ES & NL

Food Lipids Book Review:

Food Lipids: Sources, Health Implications, and Future Trends presents specific and updated details related to human health and emerging technologies to obtain valuable lipids and lipid analysis of food products. The book covers the most relevant topics of food lipids as main sources (animal, marine and vegetable) and their composition, the implication of different lipids in human health, the main degradative processes and analytical methods for quality. Written for nutrition researchers, food scientists, food chemists and chemical engineers, R&D managers, new product developers, and other professionals working in the food industry and academia, including students, this book is sure to be a welcomed reference. Lipids are vital for human nutrition as they provide energy to the biological processes of the body and contain substances with high importance as essential fatty acids or fat-soluble vitamins. Furthermore, lipids are responsible for many desirable characteristics of foods. However, in recent years consumers are increasingly aware of the diet-health relationship, especially the implication that some lipids exert in the development of different diseases. Provides clear information on obtaining, characterizing and applying lipids in several food products Offers strategies to apply new emerging technologies to the recovery of valuable lipids from food by-products, the use of innovative techniques of encapsulation to protect highly oxidizable lipids, and the use of this lipids to produce healthier foods Includes definitions, applications, literature reviews, recent developments, methods and end-of-chapter glossaries

Olives and Olive Oil in Health and Disease Prevention

Olives and Olive Oil in Health and Disease Prevention
Author: Victor R. Preedy,Ronald Ross Watson
Publsiher: Academic Press
Total Pages: 746
Release: 2020-12-02
ISBN 10: 012819989X
ISBN 13: 9780128199893
Language: EN, FR, DE, ES & NL

Olives and Olive Oil in Health and Disease Prevention Book Review:

Olives and Olive Oil in Health and Disease Prevention, Second Edition expands the last releases content and coverage, including new sections on materials in packaging, the Mediterranean diet, metabolic syndrome, diabetic health, generational effects, epigenetics, glycemic control, ketogenic diet, antioxidant effects, the use of olive oil in protection against skin cancer, oleuropein and ERK1/2 MAP-Kinase, oleocanthal and estrogen receptors, and oleocanthal and neurological effects. The book is a valuable resource for food and health researchers, nutritionists, dieticians, pharmacologists, public health scientists, epidemiologists, food technologists, agronomists, analytical chemists, biochemists, biologists, physicians, biotechnologists and students. Continues the tradition of exploring olives and olive oil from general aspects down to a detailed level of important micro-and micronutrients Explains how olive oil compares to other oils Details the many implications for human health and disease, including metabolic health, cardiovascular health and effects on tissue and body systems

Fats and Associated Compounds

Fats and Associated Compounds
Author: Jose Manuel Miranda Lopez,Alberto Cepeda Saez
Publsiher: Royal Society of Chemistry
Total Pages: 362
Release: 2021-12-17
ISBN 10: 1788018850
ISBN 13: 9781788018852
Language: EN, FR, DE, ES & NL

Fats and Associated Compounds Book Review:

Through this book, the Editors have compiled the most up to date and well-documented information on many aspects of the development and application of novel dietary patterns related to fatty compounds, with special emphasis on beneficial effects.

Food Packaging and Preservation

Food Packaging and Preservation
Author: Alexandru Mihai Grumezescu,Alina Maria Holban
Publsiher: Academic Press
Total Pages: 588
Release: 2017-10-20
ISBN 10: 0128112654
ISBN 13: 9780128112656
Language: EN, FR, DE, ES & NL

Food Packaging and Preservation Book Review:

Food Packaging and Preservation, Volume 9 in the Handbook of Food Bioengineering series, explores recent approaches to preserving and prolonging safe use of food products while also maintaining the properties of fresh foods. This volume contains valuable information and novel ideas regarding recently investigated packaging techniques and their implications on food bioengineering. In addition, classical and modern packaging materials and the impact of materials science on the development of smart packaging approaches are discussed. This book is a one-stop-shop for anyone in the food industry seeking to understand how bioengineering can foster research and innovation. Presents cutting technologies and approaches utilized in current and future food preservation for both food and beverages Offers research methods for the creation of novel preservatives and packaging materials to improve the quality and lifespan of preserved foods Features techniques to ensure the safe use of foods for longer periods of time Provides solutions of antimicrobial films and coatings for food packaging applications to enhance food safety and quality

Essential Fatty Acids

Essential Fatty Acids
Author: Sanju Bala Dhull,Sneh Punia,Kawaljit Singh Sandhu
Publsiher: CRC Press
Total Pages: 273
Release: 2020-10-01
ISBN 10: 1000196860
ISBN 13: 9781000196863
Language: EN, FR, DE, ES & NL

Essential Fatty Acids Book Review:

Essential fatty acids are fatty acids that humans must ingest because the body requires them for good health, but it cannot synthesize itself. Therefore, such nutrients need to be supplied from either diet or dietary supplements. Recent studies raised scientific and medical interest in the beneficial effects of these fatty acids on brain and retina function, as well as reducing ill health effects, such as cardio-metabolic diseases. Thus, there is an interest in developing requirements and dietary recommendations. Essential Fatty Acids: Sources, Processing Effects, and Health Benefits provides a systematic introduction and comprehensive information about the essentiality of diets rich in omega fatty acids for successful human growth, development and disease prevention. This book presents detailed knowledge about essential fatty acids, their different food sources, biochemistry, and metabolism. It provides a comprehensive assessment of current knowledge about the effects of various processing and storage conditions on essential fatty acids, their bioavailability and supplementation in foods and diet. Chapters highlight the contribution of essential fatty acids in prevention and improvement of various conditions such as heart problems, arthritis, cancer, brain and bone health, especially in developing fetuses and children. Key Features: Presents comprehensive information on nutritional and health aspects of fats and essential fatty acids Contains a wealth of information on the structure, sources, biochemistry and nutritional properties of essential fatty acids Provides the latest information about the changes in essential fatty acids during various processing and storage conditions Highlights the bioavailability, supplementation and dietary requirements of these fatty acids By bringing together diverse areas of biochemistry, storage, as well as processing behavior and dietary requirements, this book lays the groundwork for striking expansion in our understanding of these important biochemicals and their role in health and disease prevention. Essential Fatty Acids will be of interest to a large and varied audience of researchers in academia, industry, nutrition, dietetics, food science, agriculture, and regulators.

Rice Bran and Rice Bran Oil

Rice Bran and Rice Bran Oil
Author: Ling-Zhi Cheong,Xuebing Xu
Publsiher: Elsevier
Total Pages: 315
Release: 2019-01-14
ISBN 10: 0128128291
ISBN 13: 9780128128299
Language: EN, FR, DE, ES & NL

Rice Bran and Rice Bran Oil Book Review:

Rice Bran and Rice Bran Oil (RBO) provides much-needed best practices on the science and technology of RBO, including the chemistry, dectection methods, nutrition (including the effect of processing technologies on micronutrients) and applications. RBO contains many nutritional components, including up to 2% oryzanol, tocotrienol, and phytosterols. In addition, the fatty acid composition is well balanced with mainly oleic acid and very little linolenic acid, which allows for versatile uses in frying, cooking, and in formulating oil blends for food uses, especially as a trans-free alternative. Many food industrial sectors are seeking possibilities to use RBO in their products from not only Asia and South America, but also Europe and North America. However, there are many processing, analytical, and nutritional considerations that must be documented in one resource. This volume is perfect for those interested in understanding the many emerging potential uses for this alternative oil. Written by a team of experts from academia and industry, this book is the first of its kind. In addition, it provides an overview of related rice bran products and their development, including: • Rice bran protein • Rice dietary fiber • Dietary rice bran/meal • Rice husk/ash applications • Paddy straw applications • Valued added products, including rice bran wax Delivers practical application guidance in the selection and storage of raw materials, ensuring processing conditions address stability concerns during production Presents simple and reliable detection methods, as well as the international and national rice bran oil standards Provides core scientific insights into this trans-free oil option

Packaging for Nonthermal Processing of Food

Packaging for Nonthermal Processing of Food
Author: Melvin A. Pascall,Jung H. Han
Publsiher: John Wiley & Sons
Total Pages: 320
Release: 2018-02-19
ISBN 10: 111912686X
ISBN 13: 9781119126867
Language: EN, FR, DE, ES & NL

Packaging for Nonthermal Processing of Food Book Review:

A comprehensive review of the many new developments in the growing food processing and packaging field Revised and updated for the first time in a decade, this book discusses packaging implications for recent nonthermal processing technologies and mild food preservation such as high pressure processing, irradiation, pulsed electric fields, microwave sterilization, and other hurdle technologies. It reviews typical nonthermal processes, the characteristics of food products after nonthermal treatments, and packaging parameters to preserve the quality and enhance the safety of the products. In addition, the critical role played by packaging materials during the development of a new nonthermal processed product, and how the package is used to make the product attractive to consumers, is discussed. Packaging for Nonthermal Processing of Food, Second Edition provides up to date assessments of consumer attitudes to nonthermal processes and novel packaging (both in the U.S. and Europe). It offers a brand new chapter covering smart packaging, including thermal, microbial, chemical, and light sensing biosensors, radio frequency identification systems, and self-heating and cooling packaging. There is also a new chapter providing an overview of packaging laws and regulations in the United States and Europe. Covers the packaging types required for all major nonthermal technologies, including high pressure processing, pulsed electric field, irradiation, ohmic heating, and others Features a brand new chapter on smart packaging, including biosensors (thermal-, microbial-, chemical- and light-sensing), radio frequency identification systems, and self-heating and cooling packaging Additional chapters look at the current regulatory scene in the U.S. and Europe, as well as consumer attitudes to these novel technologies Editors and contributors bring a valuable mix of industry and research experience Packaging for Nonthermal Processing of Food, Second Edition offers many benefits to the food industry by providing practical information on the relationship between new processes and packaging materials, to academia as a source of fundamental knowledge about packaging science, and to regulatory agencies as an avenue for acquiring a deeper understanding of the packaging requirements for new processes.

Agri Food 4 0

Agri Food 4 0
Author: Rahul S. Mor,Dinesh Kumar,Anupama Singh
Publsiher: Emerald Group Publishing
Total Pages: 232
Release: 2022-03-28
ISBN 10: 1801175004
ISBN 13: 9781801175005
Language: EN, FR, DE, ES & NL

Agri Food 4 0 Book Review:

Agri-Food 4.0: Innovations, Challenges and Strategies addresses new research on digital technologies in the Agri-Food industry, including smart packaging, smart warehousing, effective inventory control, blockchain technology, artificial intelligence, and other Industry 4.0 concepts.

Bio Based Polymers for Engineered Green Materials

Bio Based Polymers for Engineered Green Materials
Author: Gianluca Tondi,Thomas Schnabel
Publsiher: MDPI
Total Pages: 568
Release: 2020-05-20
ISBN 10: 303928925X
ISBN 13: 9783039289257
Language: EN, FR, DE, ES & NL

Bio Based Polymers for Engineered Green Materials Book Review:

With daily signals, Nature is communicating us that its unconscious wicked exploitation is no more sustainable. Our socio-economic system focuses on production increasing without considering the consequences. We are intoxicating ourselves on a daily bases just to allow the system to perpetuate itself. The time to switch into more natural solutions is come and the scientific community is ready to offer more natural product with comparable performance then the market products we are used to deal with. This book collects a broad set of scientific examples in which research groups from all over the world, aim to replace fossil fuel-based solutions with biomass derived materials. In here, some of the most innovative developments in the field of bio-materials are reported considering topics which goes from biomass valorization to the synthesis of high preforming bio-based materials.