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Removal of Organic Pollution in Water Environment

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ISBN: 9783039218400 9783039218417 Year: Pages: 154 DOI: 10.3390/books978-3-03921-841-7 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Chemistry (General)
Added to DOAB on : 2019-12-09 11:49:16
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Abstract

The development of civilization entails a growing demand for consumer goods. A side effect of the production and use of these materials is the production of solid waste and wastewater. Municipal and industrial wastewater usually contains a large amount of various organic compounds and is the main source of pollution of the aquatic environment. Therefore, the search for effective methods of wastewater and other polluted water treatment is an important element of caring for the natural environment. This book presents research on the determination and removal of environmentally hazardous organic compounds from aqueous samples. The articles included in this book describe the results of examinations, at the laboratory scale, of the efficiency of chemical as well as physical processes for the removal or degradation of selected model pollutants. Environmental studies, especially those concerning the determination of trace impurities, require effective isolation and concentration procedures. The methods used for this purpose should meet the requirements of green chemistry. The liquid phase microextraction procedures and use of electrochemical methods described in this book seem to be proper for environmental studies, as they are effective and environmentally friendly.

Food Authentication: Techniques, Trends and Emerging Approaches

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ISBN: 9783039287482 / 9783039287499 Year: Pages: 182 DOI: 10.3390/books978-3-03928-749-9 Language: eng
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Biology --- Nutrition and Food Sciences
Added to DOAB on : 2020-06-09 16:38:57
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Multiple factors can directly influence the chemical composition of foods and, consequently, their organoleptic, nutritional, and bioactive properties, including their geographical origin, the variety or breed, as well as the conditions of cultivation, breeding, and/or feeding, among others. Therefore, there is a great interest in the development of accurate, robust, and high-throughput analytical methods to guarantee the authenticity and traceability of foods. For these purposes, a large number of sensorial, physical, and chemical approaches can be used, which must be normally combined with advanced statistical tools. In this vein, the aim of the Special Issue “Food Authentication: Techniques, Trends, and Emerging Approaches” is to gather original research papers and review articles focused on the development and application of analytical techniques and emerging approaches in food authentication. This Special Issue comprises 12 valuable scientific contributions, including one review article and 11 original research works, dealing with the authentication of foods with great commercial value, such as olive oil, Iberian ham, and fruits, among others.

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