Water containing significant amounts of inorganic and organic contaminants can have serious environmental consequences and serious health implications when ingested. Contamination of Water: Health Risk Assessment and Treatment Strategies takes an interconnected look at the various pollutants, the source of contamination, the effects of contamination on aquatic ecosystems and human health, and what the potential mitigation strategies are. This book is organized into three sections. The first section examines the sources of potential contamination. This includes considering the current scenario of heavy metal and pesticide contamination in water as well as the regions impacted due to industrialization, mining, or urbanization. The second section goes on to discuss water contamination and health risks caused by toxic elements, radiological contaminants, microplastics and nanoparticles, and pharmaceutical and personal care products. This book concludes with a section exploring efficient low-cost treatment technologies and remediation strategies that remove toxic pollutants from water. Contamination of Water incorporates both theoretical and practical information that will be useful for researchers, professors, graduate students, and professionals working on water contamination, environmental and health impacts, and the management and treatment of water resources.

Fully revised and updated, Processing Contaminants in Edible Oils, 2nd edition, presents the latest research on monochloropropanediol (MCPD) and glycidyl esters in edible oils. These potentially harmful contaminants are formed during the industrial processing of food oils during deodorization. A number of advancements in understanding these have been made since the publication of the first edition. These important changes, which impact industrial mitigation, analytical methods, toxicology and regulation, are highlighted for up-to-date reference. The mechanisms of formation for MCPD and glycidyl ester contaminants, as well as research identifying possible precursor molecules are reviewed, as are strategies which have been used successfully to decrease the concentrations of these contaminants. From the removal of precursor molecules before processing, modifications of deodorization protocol, to approaches for the removal of these contaminants after the completion of processing, methods of mitigating and eliminating contaminants are presented.

Annual Report on Medicinal Chemistry series, highlights new advances in the field with this new volume presenting interesting chapters. Each chapter is written by an international board of authors.

Microbiological Analysis of Foods and Food Processing Environments is a well-rounded text that focuses on food microbiology laboratory applications. The book provides detailed steps and effective visual representations with microbial morphology that are designed to be easily understood. Sections discuss the importance of the characteristics of microorganisms in isolation and enumeration of microorganisms. Users will learn more about the characteristics of microorganisms in medicine, the food industry, analysis laboratories, the protection of foods against microbial hazards, and the problems and solutions in medicine and the food industry. Food safety, applications of food standards, and identification of microorganisms in a variety of environments depend on the awareness of microorganisms in their sources, making this book useful for many industry professionals.

Progress in Medicinal Chemistry, Volume 60 provides a review of eclectic developments in medicinal chemistry. Each chapter is written by an international board of authors who cover topics including Venoms in Drug Discovery, Designing Protacs as a Drugs, Automated synthesis and enabling tools for Medicinal Chemistry, Use of Molecular Docking Computational Tools in Drug Discovery, and An industrial perspective on co-crystals: screening, identification and development of the less utilized solid form in drug discovery and development.

Bioinspired and Biomimetic Materials for Drug Delivery delves into the potential of bioinspired materials in drug delivery, detailing each material type and its latest developments. In the last decade, biomimetic and bioinspired materials and technology has garnered increased attention in drug delivery research. Various material types including polymer, small molecular, protein, peptide, cholesterol, polysaccharide, nano-crystal and hybrid materials are widely considered in drug delivery research. However, biomimetic and bioinspired materials and technology have shown promising results for use in therapeutics, due to their high biocompatibility and reduced immunogenicity. Such materials include dopamine, extracellular exosome, bile acids, ionic liquids, and red blood cell. This book covers each of these materials in detail, reviewing their potential and usage in drug delivery. As such, this book will be a great source of information for biomaterials scientists, biomedical engineers and those working in pharmaceutical research.

Foodborne Infections and Intoxications, Fifth Edition brings together up-to-date, relevant interdisciplinary expertise of 70 authors presenting foodborne disease pathogens and toxins, microbiology, disease diagnosis and treatment, epidemiology, and disease prevention in the context of public health and food safety regulation. Beginning with the estimation of foodborne disease burden at the international scale, this book dives deep in foodborne disease outbreak investigation, food safety risk assessment, and molecular analysis, together with detailed descriptions of the major bacteria, viruses, parasites, and toxins associated with foodborne illness. This new edition also emphasizes development of risk-based approaches to food safety and safety regulation implementation. This book is a valuable scientific resource for understanding causes and management of foodborne diseases. The new edition offers the latest knowledge and updates on foodborne infections and intoxications and food safety for multiple generations of students, investigators, public health workers, food scientists, and food safety practitioners.