Bücher der Reihe SpringerBriefs in Molecular Science

This brief offers an introduction to the fascinating new field of quantitative read-across structure-activity relationships (q-RASAR) as a cheminformatics modeling approach in the background of quantitative structure-activity relationships (QSAR) and read-across (RA) as data gap-filling methods. It discusses the genesis and model development of q-RASAR models demonstrating practical examples. It also showcases successful case studies on the application of q-RASAR modeling in medicinal chemistry, predictive toxicology, and materials sciences. The book also includes the tools used for q-RASAR model development for new users. It is a valuable resource for researchers and students interested in grasping the development algorithm of q-RASAR models and their application within specific research domains.

Hygiene, i.e., the prevention of contamination and microbial infections, is of greatest importance in the industry, as are disinfection techniques, to prevent or to fight microbial contaminations and infections, and practical emerging concerns are centered around these fundamental concerns.

This Brief concerns the chemical risk in food products from the viewpoint of microbiology. The chemical risks described in this book are related to food additives, contaminants by food packaging materials, chemicals from cleaning systems and microbial toxins.

metallidurans proteins are reviewed in detail, including RND and membrane fusion proteins (from tripartite chemiosmotic cation/proton efflux systems), sigma and anti-sigma regulatory proteins of the cnr efflux system (resistance to cobalt and nickel) and various periplasmic proteins mainly involved in the response to copper and mercury.

This Brief is concerned with the material chemistry of food packaging materials. The Brief describes how the final properties of a food packaging material can be influenced through chemical modifications in the structure and composition of the used components.

Within this intellectual framework, the book tackles the 12 principles of green chemistry and the 12 principles of green chemical engineering as well as related financial and management issues;

This book begins by giving a summary of sonochemistryand explains how a chemical reaction can be induced by the interaction of soundwaves and gas bubbles in liquids. The work outlines how primary and secondaryradicals combined with the physical effects generated during acousticcavitation are active in the ultrasonic synthesis of a variety of functionalmaterials. The brief covers hot topics that include ultrasonic synthesis ofvarious functional materials covering the following broad areas: acoustic cavitationand sonochemistry, synthesis of functional polymers and their applications, synthesisof functional inorganic materials and their applications, improving functionality of food/dairy systems, synthesis of functionalbiomaterials and their applications, synthesis of graphene based catalytic materials.Theory is kept to a minimum. The book is aimed at individuals at universitiesand will also interest those in industry. It is suitable for all levels.

This collection of essays examines the question of theory from the perspective of the history of chemistry.

This brief offers a novel vision of the city of Florence, tracing the development of chemistry via the biographies of its most illustrious chemists.

This Brief aims at providing a general understanding of the rationale - scientific as well as political - behind EU policy and related risk management decisions in the area on non-animal food imports.

This snapshot volume is designed to provide a smooth entry into the field of protein folding. Presented in a concise manner, each section introduces key concepts while providing a brief overview of the relevant literature. Outlook subsections will pinpoint specific aspects related to emerging methodologies, concepts and trends.

This Brief reviews the chemistry behind the production of yoghurt through acidification of milk. The Brief sheds light on the accomplishments of the fermenting organisms: they are responsible for the biochemical reactions of carbohydrate metabolism, proteolysis, lipolysis and flavour production in the process of yoghurt production.

In this brief, Vladimir Uversky discusses the paradigm-shifting phenomenon of intrinsically disordered proteins (IDPs) and hybrid proteins containing ordered domains and functional IDP regions (IDPRs).

For design purposes one needs to relate the structure of proposed materials to their NLO (nonlinear optical) and other properties, which is a situation where theoretical approaches can be very helpful in providing suggestions for candidate systems that subsequently can be synthesized and studied experimentally.

This brief gives a summary of the soluble bio-based substances (SBO) field.

This brief outlines the most recent advances in the production of polyols and polyurethanes from renewable resources, mainly vegetable oils, lignocellulosic biomass, starch, and protein.

This Brief discusses aspects of the increasingly complex production of legal and reliable food products of non-animal origin.  It introduces to the Food Safety Modernization Act (FSMA) in the USA (from January 2011), which requires the food industry to follow risk-based approaches with stronger self-regulation of food safety through measures such as the foreign supplier verification programs (FSVPs). The Brief addresses important chemical hazards of vegetable products: their peculiar microbial ecology, that can become responsible for the occurrence of specific foodborne disease outbreaks, and the chemistry of the involved neurotoxins and other dangerous molecules, that can potentially lead to lethal pathological reactions.Finally, the Brief also critically discusses the technology of ready-to-eat vegetable products and chemical and physical modifications used for packed products (respiration of vegetables, colorimetric modifications, etc.).

This book is devoted to the characterization of Maillard reaction products using mass spectrometry (MS)-based technologies. The Maillard reaction is a well-known non-enzymatic reaction between reducing sugars and proteins, and one of the most important reactions in food sciences.

This book describes the consequences of an increased demand for food for human consumption for the global food industry. Chapter two discusses how the expansion of cropland and pastures to meet the rising demand for food is damaging the environment, while chapter three examines the impact of bee viruses on food crops and production.

This book explains the role of food-oriented (or 'food-centric') quality system standards in the modern food and beverage industry. It discusses food safety schemes based on the international norm ISO 9001 and the "Hazard Analysis and Critical Control Points" approach, and also introduces the new Global Standard for Food Safety (GSFS) and the International Featured Standard (IFS, 7th ed.), outlining standardization for international equivalence (while maintaining the necessary flexibility and independence - which is not always easy an easy task).Providing selected specific examples, it examines the problems of chemical additives and possible cross-contaminations between different production lines, as well as adequate reactions to and handling of intentional adulterations. In addition, it includes a chapter focusing on quality audits and technical data sheets in the food industry, and a final chapter describing the certification of food-grade lubricants in the food industry, especially with regard to allergenic substances.

Historically, the reaction was used in chemical analysis and to highlight the nature of chemical reactions, the laws of chemistry, models and theories of chemistry, chemical nomenclature, mathematics and data analysis, and instrumentation, which are important ingredients of what one might call the nature of chemistry.

The effective removal of dyes from aqueous waste is an important issue for many industrialized countries.

Advances in Ultrasound Technology for Environmental Remediation reviews the fundamentals of ultrasound technology and the state of the art developments in "ultrasound-based free radical generation" in environmental remediation and pollution prevention.

Chapter 2 details the variety of iron transport and iron regulatory systems of both gram negative and gram positive bacteria. This book is aimed at researchers in the fields of iron metabolism in multiple organisms, and to those who are interested in studying iron transport systems of bacteria.

The book gives an overview of environmental friendly gaseous and vapour, refrigerated compressed gas, solid lubricant, mist lubrication, minimum quantity lubrication (MQL) and vegetable oils that can be used as lubricants and additives in industrial machining applications.

This Brief reviews thermal processes in the food industry - pasteurization, sterilization, UHT processes, and others. In addition, historical preservation techniques - smoking, addition of natural additives, irradiation, etc. - are compared with current industrial systems, like fermentation, irradiation, addition of food-grade chemicals.

In this unique overview of the Hsp60 chaperonin, Peter Bross addresses molecular biologists, medical research scientists and individuals interested in molecular or general biology.