Research into the field of peptide materials is booming, as these versatile building blocks are used to design a host of functional biomaterials via chemical modifications. It is a field that is attracting research interest from across soft matter science, molecular engineering and biomaterials science. This book covers the fundamental concepts of self-assembly, design and synthesis before moving on to focussed chapters describing important peptide based materials and their biomedical applications. Each of these chapters is written by a leader in their respective field and will be the definitive guide to the field.

Magnetic Resonance has become an established technique to improve the understanding of food systems. Capturing contributions from a whole range of applications in food and representing the latest technical innovations, this will be a contemporary book on the topic. Based on a conference which has established an international reputation as the forum for advances in applications of magnetic resonance to food, the coverage will be dedicated to multiscale definition of food, quantitative NMR (qNMR), foodomics, on-line non-invasive NMR (dedicated to Brian P. Hills), quality and safety and new developments in the area. It is aimed at academics and industrialists who are committed to the utilisation of MR tools to improve our understanding of food.

\"The current environmental crisis can only be fully understood in the light of its history. This is the first such book to look critically at the whole development of industrial chemistry in the UK in the context of its effects on the environment. No one from industry, government or academia can afford to be unaware of the historical roots of our present dilemma. Industrial chemists can take heart from the realization that their predecessors were remarkably aware of the problems and often found satisfactory solutions. Industrial chemistry has traditionally been seen as the great 'polluter'. Without any attempts at 'whitewash' this book puts the record straight.\" \"From academic chemist to industrialist to politician, this book will be of relevance to all those concerned with the social and environmental impact of the chemical industry.\"--BOOK JACKET xvi, 372 pages : 26 cm

Chemical Communications (2022), 58, 3529-3532, doi:10.1039/D1CC07315J

Chemical Communications (2022), 58, 13895-13898, doi:10.1039/D2CC05610K

Chemical Communications (2022), 58, 11333-11346, doi:10.1039/D2CC03692D

In food product development, as in all new product development, time is money. This is the first book that describes and explains food development from the point of view of the consumer rather than from the top down approach. Innovative development starts with the consumers and makes use of new disrupting technologies to describe the process. Combining research from experienced and international top quality contributors, it defines the more nuanced development solutions that are becoming available. Coverage includes the use of artificial intelligence, big data and other new technologies that add to the new product development (NPD) process and help to create successful products with shorter lead times. It includes case studies from around the world that consider aspects of consumer behaviour as well as consumer responses to market research. Aimed at all those involved in new product development, e.g. marketing personnel, food engineers and manufacturers as well as food scientists, this book will provide a fascinating insight into this exciting area of research.

Content: Front Matter , Page iii Copyright , Page iv Preface , Page v ORGANIC REACTIONS AT HIGH PRESSURE. THE EFFECT OF PRESSURE ON CYCLIZATIONS AND HOMOLYTIC BOND CLEAVAGE , Pages 3-11 High Pressure Phases and Properties of C 60 , Pages 12-17 High Pressure Promoted [4+2]/[3+2] Tandem Cycloadditions of Nitrostyrene and Enol Ethers , Pages 18-21 Application of High Pressure in Cycloaddition Reactions , Pages 22-31 Conformational Changes in Na + / K + -ATPase Induced by Cation Binding , Pages 32-37 Fluorination of Carbonyl Compounds by DAST at High Pressure , Pages 38-39 The Influence of High Pressure on Reactivity and Selectivity in Transition Metal Catalyzed Reactions , Pages 40-46 High Pressure Studies in Inorganic Chemistry: Volume Profiles for the Activation of Small Molecules by Transition Metals , Pages 47-52 Dense Gases as Reaction Media , Pages 53-58 Effects of Pressure on Thermal Response of Poly-(N-vinylisobutyramide) (PNVIBA) , Pages 61-66 Supercritical Fluid Fractionation of Polymers , Pages 67-74 Viscosity under High Pressure of Pure Hydrocarbons and their Mixtures: Critical Study of a Residual Viscosity Correlation (Jossi) , Pages 75-80 Calculation of Gas Solubility in Electrolyte Solutions at High Pressure, High Temperature , Pages 81-87 High Pressure Ultrasonic Speed and Related Properties in Petroleum Cuts , Pages 88-94 Influence of the Pressure and Temperature on the Viscosity and Density of Binary Water + DAA , Pages 95-100 PRESSURE-INDUCED CYCLOADDITIONS TO STRAINED ARENES , Pages 101-109 THE EFFECT OF PRESURE ON RETRO-DIELS-ALDER REACTIONS , Pages 110-119 The Effect of Pressure on the Formation and Decay of a Furanone during the Maillard Reaction , Pages 120-121 The Hydrolysis of Lipids and Phospholipids at Atmospheric and at High Pressures , Pages 122-124 THE EFFECT OF HIGH PRESSURE ON THE DEGRADATION OF ISOTHIOCYANATES , Pages 125-129 FOOD CHEMISTRY UNDER HIGH HYDROSTATIC PRESSURE , Pages 133-144 Inactivation of Microorganisms and Enzymes in Pressure-treated Raw Milk , Pages 145-151 Effect of High Pressure Processing on Properties of Emulsions made with Pure Milk Proteins , Pages 152-159 Molecular and Functional Properties of HP-treated Egg Components , Pages 160-165 Combined Application of Sub-zero Temperature and High Pressure on Biological Materials , Pages 166-174 Influence of High Pressure Treatment on β-Lactoglobulin and Bovine Serum Albumin in the Absence and Presence of Dextran Sulphate , Pages 175-181 Effect of Hydrostatic Pressure on the Physicochemical Properties of Bovine Milk Fat Globules and the Milk Fat Globule Membrane , Pages 182-192 High-pressure Processed Apple and Strawberry Desserts , Pages 193-199 Brining of Gouda Type of Cheese Curd at High Pressure and its Effect on the Cheese Serum , Pages 200-206 Denaturation and Functional Properties of Pressure-treated Milk Proteins , Pages 207-213 Protein–Polysaccharide Interactions in Emulsions Containing High Pressure-treated Protein , Pages 214-219 Formation and Syneresis of Rennet-set Gels Prepared From High Pressure Treated Milk , Pages 220-226 THE POTENTIAL AND IMPACT OF HIGH PRESSURE AS UNIT OPERATION FOR FOOD PROCESSING , Pages 227-235 New Development of High Pressure Equipment Reduces Processing Cost , Pages 236-241 Acidification of Milk by Glucono-δ-lactone under High Pressure , Pages 242-247 Composition Changes of Strawberry Puree during High Pressure Pasteurisation , Pages 248-253 EFFECT OF HIGH HYDROSTATIC PRESSURE IN A MODEL MAYONNAISE , Pages 257-264 The Effect of High Pressure on Microorganisms and Enzymes of Ripening Cheeses , Pages 265-270 Diels–Alder Reactions of Food-relevant Compounds under High Pressure: 2,3-Dimethoxy-5-methylbenzoquinone and Myrcene , Pages 271-276 Stability of Antimutagenic Activities in Fruit and Vegetables during High Pressure Processing , Pages 277-279 Rheological Behaviour of Soya Protein Concentrate Following High Pressure Treatment , Pages 280-283 EFFECTS OF HIGH PRESSURE ON LIPID OXIDATION IN FISH , Pages 284-288 Impact of Combined High Pressure and Low Temperature on Enzyme Inactivation: Kinetic Study of Soybean Lipoxygenase , Pages 289-293 High Pressure Improvement of the Meat Ageing Enzymes Activity , Pages 295-303 High Pressure Inactivation and Survival of Pressure-resistant Escherichia coli Mutants in Fruit Juices , Pages 304-309 Kinetics of Vitamin C Degradation under High Pressure–Moderate Temperature Processing in Model Systems and Fruit Juices , Pages 310-316 Freezing of Potato Cylinders during High Pressure Treatment , Pages 317-324 Molecular Modifications of Ovalbumin upon HP Treatment , Pages 325-330 Water Loss and Consistency Reduction in Fruits and Vegetables Treated under High Pressures , Pages 331-339 Influence of Pressure-assisted Freezing on the Structure, Hydration and Mechanical Properties of a Protein Gel , Pages 343-353 Studies on Bacterial Spores by Combined High Pressure–Heat Treatments: Possibility to Sterilize Low Acid Foods , Pages 354-363 Effects of Pressure on Minor Groove Binding to DNA Studied by REPA and Fluorometric Methods , Pages 364-369 Acquired Resistance of Microorganisms to Inactivation by High Hydrostatic Pressure , Pages 370-375 Kinetics of Refolding of β-Lactoglobulin after High-pressure Treatment Measured by Reactivity Towards Ellman's Reagent , Pages 376-380 High Pressure Inactivation of Polyphenoloxidase: Effect of pH and Temperature , Pages 381-386 Effect of High Hydrostatic Pressure on the Survival and Growth of Escherichia coli O157:H7 , Pages 387-393 Strategies for High Pressure Inactivation of Endospore-forming Bacteria , Pages 394-402 Inactivation Kinetics of Microorganisms by High Pressure , Pages 403-407 Pressure–Temperature Stability Diagrams of Proteins: α-Amylases from Bacillus Species , Pages 411-416 Pressure Induced Fluorescence Quenching in Plant Light Harvesting Complex II , Pages 417-422 Pressure Unfolding Ribonuclease A and the Seven Mutants , Pages 423-428 High Pressure Treatments of Listeria monocytogenes at pH 7 and pH 5.6, and Flow Cytometry Monitoring of Pressurized Cells , Pages 429-434 High Pressure Germination and Inactivation Kinetics of Bacterial Spores , Pages 435-441 Physiological Responses and Morphological Changes of Salmonella typhimurium and Listeria monocytogenes to High Hydrostatic Pressure Treatments , Pages 442-447 Peroxidase Reaction under High Pressure: Influence of Different Hydrogen Donor Molecules , Pages 448-450 Proteins under Extreme Conditions: FTIR Spectroscopy with a Cryogenic-High Pressure Cell , Pages 451-456 In situ Microscopic Observation of Pressure-induced Gelatinization of Starch in the Diamond Anvil Cell , Pages 457-464 Properties and Structure Peculiarities of High-impact Polystyrene Obtained by Hydroextrusion under Pressure , Pages 467-473 Pressure Dependence of Thermal Conductivity of Rocks , Pages 474-480 Application of Natural Diamonds for Generation of Super-high Pressure , Pages 481-485 Safety in Pressure Testing , Pages 486-500 Equipment & Systems for High Pressure , Pages 501-505 Commercial Pressurised Foods in Japan , Pages 506-507 Subject Index , Pages 508-511

Chemical Communications (2022), 58, 3657-3660, doi:10.1039/D2CC00013J

Chemical Communications (2022), 58, 13983-13986, doi:10.1039/D2CC05898G

Chemical Society Reviews (2022), 51, 9986-10015, doi:10.1039/D2CS00371F

Chemical Communications (2022), 58, 7289-7292, doi:10.1039/D2CC01670B

Chemical Communications (2022), 58, 13947-13950, doi:10.1039/D2CC04831K

Chemical Communications (2022), 58, 9971-9978, doi:10.1039/D2CC03097G

Chemical Communications (2022), 58, 10789-10792, doi:10.1039/D2CC03687H

Chemical Communications (2022), 58, 13963-13966, doi:10.1039/D2CC03862E

Chemical Communications (2022), 58, 4052-4055, doi:10.1039/D1CC06976D

Chemical Communications (2022), 58, 1860-1870, doi:10.1039/D1CC05999H

Chemical Communications (2022), 58, 1298-1301, doi:10.1039/D1cc04884h

Chemical Communications (2022), 58, 7261-7264, doi:10.1039/D2CC01588A

Chemical Communications (2022), 58, 1697-1700, doi:10.1039/D1CC03865F

Chemical Communications (2022), 58, 1362-1365, doi:10.1039/D1CC06449E

Chemical Communications (2022), 58, 2014-2017, doi:10.1039/D1CC06734F

Chemical Communications (2022), 58, 11127-11130, doi:10.1039/D2CC04358K

Chemical Communications (2022), 58, 6721-6724, doi:10.1039/D2CC01527G

Chemical Communications (2022), 58, 8814-8817, doi:10.1039/D2CC02896D

Chemical Communications (2022), 58, 8806-8809, doi:10.1039/D2CC02024F

xi, 360 pages : "The book provides a detailed account of the chemistry of food substances. Included are the components present in larger amounts (carbohydrates, fats, proteins, minerals and water), and those occurring in smaller quantities (colours, flavours, vitamins, preservatives, trace metals, both synthetic and natural toxins, and additives). The chemical structures of over 350 food substances are included. Throughout, Dr. Coultate examines not just the nature of food components, but also how they behave in storage, processing and cooking and related changes in nutritional value." "This book will be of particular interest to students and teachers of food science and nutrition courses in universities, colleges of further education and schools. Its accessible style ensures that anyone with an interest in food issues will find it invaluable."--Jacket Includes bibliographical references and index Ch. 1. Introduction -- Ch. 2. Sugars -- Ch. 3. Polysaccharides -- Ch. 4. Lipids -- Ch. 5. Proteins -- Ch. 6. Colours -- Ch. 7. Flavours -- Ch. 8. Vitamins -- Ch. 9. Preservatives -- Ch. 10. Undesirables -- Ch. 11. Minerals -- Ch. 12. Water -- Appendix I. Nutritional Requirements and Dietary Sources -- Appendix II. General Reading

Chemical Communications (2022), 58, 1720-1723, doi:10.1039/d1cc05780d

Chemical Communications (2022), 58, 12459-12462, doi:10.1039/D2CC04383A

Chemical Communications (2022), 58, 8572-8575, doi:10.1039/D2CC02635J

Chemical Society Reviews (2021), 50, 11270-11292, doi:10.1039/D1CS00039J

Tribology is the essential science of all interacting surfaces in relative motion.

Chemical Communications (2022), 58, 993-996, doi:10.1039/D1CC05849E

Chemical Communications (2022), 58, 8344-8347, doi:10.1039/D2CC02344J

Chemical Society Reviews (2022), 51, 376-423, doi:10.1039/D1CS00783A

Chemical Communications (2022), 58, 10108-10113, doi:10.1039/D2CC90315F

Biofilms and microbial aggregates display physico-chemical properties which are of fundamental importance for their function in nature, their effects on technical systems and for the efficacy of possible counter-measures.

Chemical Communications (2022), 58, 7634-7637, doi:10.1039/D2CC02603A

Chemical Communications (2022), 58, 1950-1953, doi:10.1039/D1CC05589E

Chemical Communications (2022), 58, 5233-5236, doi:10.1039/D2CC00799A

This book provides a contemporary research-led overview of the applications of inorganic materials in biomedicine. It begins with a short introduction summarising key concepts in inorganic materials (layered materials, framework materials etc.), and explaining the need for new materials in medicine. It then discusses the key areas in which inorganic materials have been applied, considering: drug delivery; imaging; diagnostics and theranostics; hard matter restoration; and vaccines. Each chapter gives an overview of the major extant challenges in the research area, before presenting a systematic review of how inorganic materials have been applied to gain traction in the field. A clear focus is maintained on the fate of the applied materials in vivo, clinical considerations, and the path to translation from lab to clinic. With contributions from leading researchers, Biomedical Applications of Inorganic Materials will provide a comprehensive introduction for advanced undergraduates, postgraduates and researchers wishing to learn about the topic.

xi, 360 pages : "The book provides a detailed account of the chemistry of food substances. Included are the components present in larger amounts (carbohydrates, fats, proteins, minerals and water), and those occurring in smaller quantities (colours, flavours, vitamins, preservatives, trace metals, both synthetic and natural toxins, and additives). The chemical structures of over 350 food substances are included. Throughout, Dr. Coultate examines not just the nature of food components, but also how they behave in storage, processing and cooking and related changes in nutritional value." "This book will be of particular interest to students and teachers of food science and nutrition courses in universities, colleges of further education and schools. Its accessible style ensures that anyone with an interest in food issues will find it invaluable."--Jacket Includes bibliographical references and index Ch. 1. Introduction -- Ch. 2. Sugars -- Ch. 3. Polysaccharides -- Ch. 4. Lipids -- Ch. 5. Proteins -- Ch. 6. Colours -- Ch. 7. Flavours -- Ch. 8. Vitamins -- Ch. 9. Preservatives -- Ch. 10. Undesirables -- Ch. 11. Minerals -- Ch. 12. Water -- Appendix I. Nutritional Requirements and Dietary Sources -- Appendix II. General Reading

This book presents the current approaches for insect pest control as a "green" alternative to classical and more toxaic agrochemicals. An overview of the recent advances in insecticide chemistry is also included, which will be of interest to a vast group of researchers - agrochemists, biochemists, chemists and toxicologists. The combination of both chemical and toxicological aspects of insecticides is unique and the book includes contributions from synthetic chemists, entomologists, environmentalists and toxicologists giving it wide appeal. Throughout the book, the different approaches that involve "greener chemicals" are emphasized. The book is divided into 9 chapters, each considering the state of art of each family of insecticides, together with future expectations. Each chapter gives a description of useful biorational insecticides, highlighting environmentally-friendly processes and then the mode of action is fully-described, emphasizing selectivity towards targeted species. Finally, for every family of compounds, their environmental effects (toxicity, bioaccumulation and metabolism) is considered, comparing them to classical insecticides, including human and environmental risk assessments. In addition the formulation, dispersal and persistence in the environment are covered as key aspects in developing greener agrochemicals. The book also includes a general introduction to entomology, with special emphasis on those insects that act as vectors in the spread of diseases. Insects that may be potential pests against humans and livestock are included, focusing on their life cycles, and physiology, as a logical comprehension of mode of action of insecticides. In addition there is a chapter on classical insecticides (covering both, approaches prior to the chemical era, and classical chemical insecticides, organochlorinated, organophosphorus, and carbamates) for comparison with current trends in pest control. The negative environmental effects that such insecticides have caused in nature, such as poisonings, bioaccumulation or toxic effects are highlighted. It is hoped that the use of more specific agrochemicals and approaches may avoid, or at least considerably reduce such severe and irreversible effects in nature. The insecticides covered are considered from numerous points of views: chemistry, toxicological profile, risk assessment, legal status, environmental behaviour and selectivity. The most important families of currently used insecticides are covered and critical discussions about future perspectives are included with frequent comparisons to classical insecticides. The following topics are covered in the book, as greener alternatives to classical insecticides: " Pyrethrins and pyrethroids " Neonicotinoids " Spynosins " Insect growth regulators " Botanical insecticides " Microbial insecticides " Integrated Pest Management Programs (IPM)

Biological Treatment of Industrial Wastewater, 2018, pp. 318, 978-1-83916-539-9

Chemical Communications (2022), 58, 4476-4479, doi:10.1039/D2CC01048H

Chemical Communications (2022), 58, 925-940, doi:10.1039/D1CC06003A

Dalton Transactions (2022), 51, 3431-3438, doi:10.1039/d2dt00049k

Chemical Communications (2022), 58, 1881-1897, doi:10.1039/D1CC06635H