Enzymes for Solving Humankind's Problems PDF Download
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Author: José J. G. Moura
Publisher: Springer Nature
ISBN: 3030583155
Category : Science
Languages : en
Pages : 507
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Book Description
This book presents specific key natural and artificial systems that are promising biocatalysts in the areas of health, agriculture, environment and energy. It provides a comprehensive account of the state of the art of these systems and outlines the significant progress made in the last decade using these systems to develop innovative, sustainable and environmentally friendly solutions. Chapters from expert contributors explore how natural enzymes and artificial systems tackle specific targets such as: climate change, carbon footprint and economy and carbon dioxide utilisation; nitrogen footprint and fixation and nitrous oxide mitigation; hydrogen production, fuel cells and energy from bacteria; biomass transformation and production of added-value compounds, as well as biosensors development. This book provides an important and inspiring account for the designing of new natural and artificial systems with enhanced properties, and it appeals not only to students and researchers working in the fields of energy, health, food and environment, but also to a wider audience of educated readers that are interested in these up-to-date and exciting subjects. Chapter “Carbon Dioxide Utilisation—The Formate Route” is available open access under a Creative Commons Attribution 4.0 International License via link.springer.com.
Author: José J. G. Moura
Publisher: Springer Nature
ISBN: 3030583155
Category : Science
Languages : en
Pages : 507
Get Book Here
Book Description
This book presents specific key natural and artificial systems that are promising biocatalysts in the areas of health, agriculture, environment and energy. It provides a comprehensive account of the state of the art of these systems and outlines the significant progress made in the last decade using these systems to develop innovative, sustainable and environmentally friendly solutions. Chapters from expert contributors explore how natural enzymes and artificial systems tackle specific targets such as: climate change, carbon footprint and economy and carbon dioxide utilisation; nitrogen footprint and fixation and nitrous oxide mitigation; hydrogen production, fuel cells and energy from bacteria; biomass transformation and production of added-value compounds, as well as biosensors development. This book provides an important and inspiring account for the designing of new natural and artificial systems with enhanced properties, and it appeals not only to students and researchers working in the fields of energy, health, food and environment, but also to a wider audience of educated readers that are interested in these up-to-date and exciting subjects. Chapter “Carbon Dioxide Utilisation—The Formate Route” is available open access under a Creative Commons Attribution 4.0 International License via link.springer.com.
Author: Armando J L Pombeiro
Publisher: World Scientific
ISBN: 9811279950
Category : Science
Languages : en
Pages : 2103
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Book Description
Chemistry and Material Sciences naturally depend greatly on Synthesis as the initial stage for the existence of compounds and materials with desired behaviors, within the overall streamline of Design/Synthesis — Properties — Application/Function, and their relations. Such a general approach is of a too wide scope to be properly treated in a single set of publications, but this one on 'Synthesis and Applications in Chemistry and Materials' restricts itself by aiming to show the strength and international character of the current research in synthetic chemistry that is being developed in Portugal or abroad by teams that cooperate with this country. Hence, it gathers representative contributions of main Portuguese research groups and foreign collaborating ones. Nevertheless, the topic should be understood in a wide sense, being open to types of studies with significance on sustainable synthesis and applications in chemistry, materials and/or related sciences.
Author: Frank N. Crespilho
Publisher: Springer Nature
ISBN: 303099662X
Category : Science
Languages : en
Pages : 144
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Book Description
This book presents a collection of chapters on modern bioelectrochemistry focusing on new materials for biodevice, bioelectrosynthesis and bioenergy. The chapters cover protein engineering, semiconductors, biorecognition, graphene-based bioelectronics, bioelectrosynthesis, biofuel cells, bioinspired batteries and biophotovoltaics.
Author: Lucian C. Staicu
Publisher: Springer Nature
ISBN: 3031543068
Category :
Languages : en
Pages : 338
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Book Description
Author: Phokele Maponya
Publisher: Springer Nature
ISBN: 9819729262
Category :
Languages : en
Pages : 450
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Book Description
Author: Octavio Paredes-López
Publisher: CRC Press
ISBN: 1000615456
Category : Medical
Languages : en
Pages : 316
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Book Description
Bioenhancements of cereal and dairy compositions can play an important role in healthy diets. The latest addition to the new Food Biotechnology and Engineering series, Bioenhancement and Fortification of Foods for a Healthy Diet covers the technological and nutritional aspects of the compositions of cereals, dairy products, vegetables, and fruits. The book demonstrates real developments in food technology and reviews current knowledge in the biotechnological processing and bioenhancement of food. Key Features: Promotes the use of iron-containing nanoadditive in bakery and confectionary Explains the use of food additives for enrichment of butter mixtures Covers the use of artichoke powder and buckwheat bran in diabetic bakery products Describes the use of milk proteins in the technology of bakery products Proposes the use of spice compositions for sour milk products Organized in five parts, Bioenhancement and Fortification of Foods for a Healthy Diet addresses bakery and confectionery products, technologies for cereals enhancement, technologies for dairy products enhancement, food supplements, and finally, new technology processes. The book is an aide to food scientists and engineers contributing to the development of high-quality food products. Also available in the Food Biotechnology and Engineering series: Volatile Compounds Formation in Specialty Beverages, edited by Felipe Richter Reis and Caroline Mongruel Eleutério dos Santos (ISBN: 9780367631901) Native Crops in Latin America: Biochemical, Processing, and Nutraceutical Aspects, edited by Ritva Repo-Carrasco-Valencia and Mabel C. Tomás (ISBN: 9780367531409) For a complete list of books in this series, please visit our website at: https://www.routledge.com/Food-Biotechnology-and-Engineering/book-series/CRCFOOBIOENG
Author: Franz M. Wuketits
Publisher: State University of New York Press
ISBN: 1438424515
Category : Philosophy
Languages : en
Pages : 288
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Book Description
This books aims to outline the scientific (biological) foundations of evolutionary epistemology, and to discuss its implications for humankind. Wuketits covers all aspects of evolutionary epistemology, including its empirical foundations and its philosophical and anthropological consequences, providng an accessible introduction with a minimum of jargon.
Author: Miguel E. Alonso-Amelot
Publisher: John Wiley & Sons
ISBN: 1119900662
Category :
Languages : en
Pages : 436
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Book Description
The new edition of the classic textbook that has helped thousands of students understand and solve the complex mechanistic problems posed by organic reactions The Art of Problem Solving in Organic Chemistry is a must-have handbook for students and professionals alike, offering step-by-step guidance on applying proven strategies and logical techniques to solve complex reaction mechanism problems. With a straightforward approach and conversational style, this highly practical resource provides fully worked organic reaction problems that increase in difficulty from basic to advanced. Organized by specific analysis technique, the problems include complete and accurate discussions of the mechanisms, alternative pathways, comparisons with related reactions, data from quantum chemical calculations, critical reviews of current methods, real-world research and reaction schemes, and illustrated examples. Now in its third edition, The Art of Problem Solving in Organic Chemistry retains the structure of previous editions, previously rated among the 30 best organic chemistry books of all time by BookAuthority. More than 50 revised organic reaction mechanism problems are complemented by an entirely new set of problems, additional concepts and techniques, expanded coverage of applications in contemporary organic chemistry, embedded cases of the existing reaction pool taken from recent literature, and much more. Describes the principles, methods, tools, and problem analysis techniques required to solve organic reaction problems Extends the logic and strategy of the mechanistic approach beyond specific reactions and facts Discusses practical methods for improved problem solving for organic reaction mechanisms Explains tested strategies for analyzing the possibilities of reaction mechanisms between reactants and products Contains detailed appendices with definitions and examples of principles, reactions, mechanisms, and reagents The Art of Problem Solving in Organic Chemistry, Third Edition is an essential volume for advanced undergraduates, graduate students, lecturers, and professionals looking to improve their performance in finding solutions to organic reaction problems. It is an ideal textbook for courses on organic reactions and problem analysis, as well as an excellent supplement for courses covering reactive intermediates and mechanisms of molecular transformations.
Author:
Publisher: Academic Press
ISBN: 0128211504
Category : Science
Languages : en
Pages : 362
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Book Description
This new volume of Methods in Enzymology continues the legacy of this premier serial with quality chapters authored by leaders in the field. - Provides the authority and expertise of leading contributors from an international board of authors - Presents the latest release in the Methods in Enzymology series
Author: Mohammed Kuddus
Publisher: Academic Press
ISBN: 0323903762
Category : Science
Languages : en
Pages : 540
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Book Description
Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food engineering and food biotechnology. It will be extremely useful for different types of readers, including food scientists, academic and food biotechnologists, but will also be ideal for students studying food-related courses. This book includes concise and up-to-date research information from multiple independent scientific papers from around the world. This is a essential, multidisciplinary text for research and development professionals, research scientists, and academics in food, biotechnology, and agriculture industries. It addresses safety issues and includes the sources, screening, immobilization and application of food-grade enzymes in food. - Presents research data from experts - Includes emerging industry topics such as baby food and food safety - Offers methodologies of enzymes in diagnostics for food testing and analysis - Emphasizes enzyme technology through a microbial biotechnological lens - Includes bakery and confectionery products, meat and poultry products, vegetables, food ingredients, functional foods, flavors and food additives and seafood
