Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Environanotechnology PDF full book. Access full book title Environanotechnology by Maohong Fan. Download full books in PDF and EPUB format.
Author: Maohong Fan Publisher: Elsevier ISBN: 0080915116 Category : Science Languages : en Pages : 313
Book Description
Understanding and utilizing the interactions between environment and nanoscale materials is a new way to resolve the increasingly challenging environmental issues we are facing and will continue to face. Environanotechnology is the nanoscale technology developed for monitoring the quality of the environment, treating water and wastewater, as well as controlling air pollutants. Therefore, the applications of nanotechnology in environmental engineering have been of great interest to many fields and consequently a fair amount of research on the use of nanoscale materials for dealing with environmental issues has been conducted.The aim of this book is to report on the results recently achieved in different countries. It provides useful technological information for environmental scientists and will assist them in creating cost-effective nanotechnologies to solve critical environmental problems, including those associated with energy production. - Presents research results from a number of countries with various nanotechnologies in multidisciplinary environmental engineering fields - Gives a solid introduction to the basic theories needed for understanding how environanotechnologies can be developed cost-effectively, and when they should be applied in a responsible manner - Includes worked examples that put environmental problems in context to show the actual connections between nanotechnology and environmental engineering
Author: Maohong Fan Publisher: Elsevier ISBN: 0080915116 Category : Science Languages : en Pages : 313
Book Description
Understanding and utilizing the interactions between environment and nanoscale materials is a new way to resolve the increasingly challenging environmental issues we are facing and will continue to face. Environanotechnology is the nanoscale technology developed for monitoring the quality of the environment, treating water and wastewater, as well as controlling air pollutants. Therefore, the applications of nanotechnology in environmental engineering have been of great interest to many fields and consequently a fair amount of research on the use of nanoscale materials for dealing with environmental issues has been conducted.The aim of this book is to report on the results recently achieved in different countries. It provides useful technological information for environmental scientists and will assist them in creating cost-effective nanotechnologies to solve critical environmental problems, including those associated with energy production. - Presents research results from a number of countries with various nanotechnologies in multidisciplinary environmental engineering fields - Gives a solid introduction to the basic theories needed for understanding how environanotechnologies can be developed cost-effectively, and when they should be applied in a responsible manner - Includes worked examples that put environmental problems in context to show the actual connections between nanotechnology and environmental engineering
Author: Nurhan Turgut Dunford Publisher: John Wiley & Sons ISBN: 1119946069 Category : Technology & Engineering Languages : en Pages : 395
Book Description
Food and Industrial Bioproducts and Bioprocessing describes the engineering aspects of bioprocessing, including advanced food processing techniques and bioproduct development. The main focus of the book is on food applications, while numerous industrial applications are highlighted as well. The editors and authors, all experts in various bioprocessing fields, cover the latest developments in the industry and provide perspective on new and potential products and processes. Challenges and opportunities facing the bioproduct manufacturing industry are also discussed. Coverage is far-reaching and includes: current and future biomass sources and bioprocesses; oilseed processing and refining; starch and protein processing; non-thermal food processing; fermentation; extraction techniques; enzymatic conversions; nanotechnology; microencapsulation and emulsion techniques; bioproducts from fungi and algae; biopolymers; and biodegradable/edible packaging. Researchers and product developers in food science, agriculture, engineering, bioprocessing and bioproduct development will find Food and Industrial Bioproducts and Bioprocessing an invaluable resource.
Author: Hao Feng Publisher: Elsevier ISBN: 044323633X Category : Business & Economics Languages : en Pages : 434
Book Description
Sprouted Grains: Nutritional Value, Production and Applications, Second Edition includes new chapters on sprouted grains as new plant-based protein sources, Fatty Acids Content and Profiling in Sprouted Grains, Amylase Activity in Sprouted Grains, and The Role of Sprouted Grains in Human Gut Health. As sprouted grains are one of the hottest topics in cereal and grain science, this comprehensive reference presents essential reading, from grain germination from both a genetic and physiological perspective, the nutrients and bioactive compounds present in spouted grains, equipment and technical innovations for processors and manufacturers of sprouted grains and subsequent products, and more. - Fully revised and updated, including four new chapters - Presents the latest insights into the nutrient and bioactive components of these healthy grains - Includes coverage of the technology and equipment used in grain processing - Covers the growing list of products developed from sprouted grains - Features insights from an internal team of academic and industrial experts
Author: Zainul Akmar Zakaria Publisher: Springer Nature ISBN: 3030392082 Category : Technology & Engineering Languages : en Pages : 243
Book Description
The world’s population is expected to reach the eight billion mark very soon. As a result, there is a need for increased industrial and agricultural production to ensure human wellbeing. This in turn generates huge amounts of waste. Current waste treatment solutions are effective, but usually require huge capital investment, are labour intensive and potentially lead to hazardous by-products. This book presents the latest non-biological approaches to address issues related to the abundance of waste, offering insights into best practices in various regions around the globe. It highlights techniques such as chemical extraction, pyrolysis and ultrasonics, and a number of chapters include individual case studies to further enhance readers’ understanding. This comprehensive reference resource is intended for graduate students, researchers and scientists, and is also a valuable addition to all agriculture and biotechnology libraries.
Author: Marco Gobbetti Publisher: Springer Nature ISBN: 3031230841 Category : Technology & Engineering Languages : en Pages : 400
Book Description
Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of sourdough as a leavening agent and to impart a characteristic quality to baked goods. In recent years, improved understanding of the biodiversity and microbial ecology of sourdough microbiota, the discovery of new species, the improved management and monitoring of its meta-community and the commercialization of innovative products have vastly expanded the potential of sourdough fermentation for making baked goods. For example, raw materials such as cereals, pseudo-cereals, ancient grains, and gluten-free substrates, as well as a large number of baked good varieties (e.g., typical and industrial breads, sweet baked goods, gluten-free products) may benefit from advances in sourdough fermentation. In addition, biotechnological tools and culture properties have been discovered to improve both the shelf life and the sensory and textural qualities of baked goods, as well as their nutritional and health-promoting properties. Now in its second edition, the Handbook on Sourdough Biotechnology remains the only book dedicated completely to sourdough biotechnology with the contribution of the most experienced researchers from the field. It reviews the history of sourdough and the potential of sourdough fermentation in the production of bread and baked goods. A thorough discussion of the various processing steps includes the chemical properties of the raw matter, the taxonomy, diversity, and metabolic properties of starter yeasts and lactic acid bacteria, and the effects of sourdough fermentation on the shelf life and the sensory, textural, nutritional, and health-promoting properties of baked goods.
Author: Maohong Fan
Author: Maohong Fan
Author: 
Author: Nurhan Turgut Dunford
Author: 
Author: Hao Feng
Author: Zainul Akmar Zakaria
Author: David Matheson YOUNG (and CROWELL (Albert Dary))
Author: 
Author: 
Author: Marco Gobbetti