Nano/micro-Plastics Toxicity on Food Quality and Food Safety, Volume 103 in the Advances in Food and Nutrition Research series, provides in-depth reviews on recent developments in nano/micro-plastics toxicity on food quality and food safety research. Topics covered in this volume include the sources and occurrence of nano/microplastics in terrestrial/marine environments, release mechanisms of microplastics from packaging into foods, influencing factors of microplastic on food products, their translocation and accumulations potential, microplastic as a critical vector for pollutant transfer, toxicology impact, cycling in the marine environment and seafood safety, and more. Moreover, microplastic migration by enhancing public awareness as well as improving waste management, complications and toxicity associated with the presence of nano/microplastics and quantification methods are highlighted. Finally, existing regulations and requirements of a robust framework of nano/microplastics are provided.

This annual review of the literature presents a comprehensive and critical survey of the vast field of study involving organophosphorus compounds, from phosphines and related P-C bonded compounds to phosphorus acids, phosphine chalcogenides and nucleotides. The Editors have added to the content with a timely chapter on the recent developments in green synthetic approaches in organophosphorus chemistry to reflect current interests in the area. With an emphasis on interdisciplinary content, this book is aimed at the worldwide organic chemistry and engineering research communities.

Advances in technology permeates every aspect of life, including the healthcare system. Nanotechnology based systems have gained popularity based upon their promise, size, and other characteristics. Multifunctional Nanocarriers for Contemporary Healthcare Applications is a critical academic publication that explores advancements in nanostructured systems, applications of these systems in healthcare, and biomedical applications of these systems. Featuring coverage on a wide range of topics, such as hydrogels, controlled drug delivery systems, and nanomedicine, this book is geared toward researchers, students, and academicians seeking current research on advancements and applications of nanostructured systems in the healthcare industry.

The food industry has seen many changes over the last several decades - new technologies have been introduced into the way we cook, manufacture, and present food products to consumers. Digital gastronomy, which combines new computational abilities such as three-dimensional (3D) printing with traditional food preparation, has allowed consumers to design and manufacture food with personalized shapes, colours, textures, and even nutrition. In addition to the personalization of food, 3D printing of food has other advantages such as promoting automation in food preparation and food sustainability through 3D-printed cell-based meats and alternative proteins. Entire meals can be constructed just by 3D food printing alone.In this textbook, the background, principles, commercial food printers, materials, regulations, business development, as well as the emerging technologies and future outlook of 3D food printing are explored. In terms of 3D-printed materials, four main classes are reviewed: namely, desserts / snacks (comprising dairy products, chocolate, sugars, and dough), fruits / vegetables, meats /alternative proteins, and pharmaceuticals / nutraceuticals.This textbook has been written to offer readers keen to learn more about 3D food printing in terms of concepts, processes, applications, and developments of 3D food printing. No prior knowledge is required. At the end of each chapter, a set of problems offers undergraduate and postgraduate students practice on the main ideas discussed within the chapter. For tertiary-level lecturers and university professors, the topic on 3D food printing can be associated to other subjects in food and nutrition, pharmaceutical and nutraceutical sciences, and food engineering.

Biopolymers: Applications and Trends provides an up-to-date summary of the varying market applications of biopolymers characterized by biodegradability and sustainability. It includes tables with the commercial names and properties of each biopolymer family, along with biopolymers for each marketing segment, not only presenting all the major market players, but also highlighting trends and new developments in products. The book includes a thorough breakdown of the vast range of application areas, including medical and pharmaceutical, packaging, construction, automotive, and many more, giving engineers critical materials information in an area which has traditionally been more limited than conventional polymers. In addition, the book uses recent patent information to convey the latest applications and techniques in the area, thus further illustrating the rapid pace of development and need for intellectual property for companies working on new and innovative products.

Databook of Nucleating Agents gives engineers and materials scientists the information they need to increase the production rate, modify structure and morphology, and reduce haze of polymeric products with proper selection of nucleating agents and clarifying agents. Chemical origin and related properties of nucleating agents are analyzed in general terms to highlight the differences in their properties, including the essential theoretical knowledge required for correct selection and use of nucleating and clarifying agents. This includes methods of chemical modification of nucleating agents and their deposition on suitable substrates; methods, and results of dispersion of nucleating agents, influence of their concentration and cooling rate on final result and rate of crystallization, nucleation efficiency of different products and the reasons behind it, and generally accepted mechanisms of nucleation. The book also covers application aspects in different formulations. Patent literature and research papers are extensively reviewed for different applications, and polymer processing methods which require use of nucleating agents are discussed, with an emphasis on the intricacies of use of nucleating agents in different polymers and products.

Fluoroplastics, Volume 2 compiles in one place a working knowledge of the polymer chemistry and physics of melt processible fluoropolymers with detailed descriptions of commercial processing methods, material properties, fabrication and handling information, technologies, and applications. Also, history, market statistics, and safety and recycling aspects are covered. Both volumes contain a large amount of specific property data which is useful for users to readily compare different materials and align material structure with end use applications.

Volume 2 concentrates on melt-processible fluoropolymers used across a broad range of industries including automotive, aerospace, electronic, food, beverage, oil/gas, and medical devices. Materials include fluorocopolymers and specific other fluorine-containing polymers, which are by-and-large melt-processible.

Since the first edition was published many new technical developments and market changes have taken place and new grades of materials entered the market. This new edition is a thoroughly updated and significantly expanded revision covering new technologies and applications, and addressing the changes that have taken place in the fluoropolymer markets. "

Fluoroplastics, Volume 2" is an all-encompassing handbook for melt processible fluoropolymers - unique reference for professionals in the fluoropolymer industry and fluoropolymer application industries.
Exceptionally broad and comprehensive coverage of melt processible fluoropolymers processing and applications.

Practical approach, written by long-standing authority in the fluoropolymers industry.

New technologies, materials and applications are included in the new edition.

Natural gums are polysaccharides consisting of multiple sugar units linked together via glycosidic linkages. Most natural gums reveal appropriate safety for oral consumption in the form of food additives or drug carriers. Challenges related to the utilization of natural polysaccharides, however, include uncontrolled rates of hydration, pH dependent solubility, viscosity reduction during storage, and weak interfacial properties. Modification provides an efficient route for not only removing such drawbacks but also improving physicochemical properties, such as solubility, viscosity and swelling index, and introducing new properties for varied applications.This book provides a comprehensive review of the various modifications on gums to make them suitable for food, cosmetic and pharmaceutical industries. The book is divided in four parts: an introduction to natural gums followed by in-depth coverage of chemical modification, physical modification, and enzymatic modification of gums. Each chapter includes reaction mechanisms, physicochemical properties, rheological properties, interfacial properties, applications and future perspectives. Presenting a succinct account on gum modification from a practical point of view, this book is a helpful reference for academic and industrial scientists and engineers in food technology, materials chemistry, pharmaceuticals, chemical, industrial, and applied engineering, biochemistry, and biopolymers.