Advances in Chemistry Research. Volume 40

$290.00

James C. Taylor (Editor)

Series: Advances in Chemistry Research
BISAC: SCI013000

In Chapter One, Sergio Barbosa, Naiara Pardo-Mates, Lluis Puignou, and Oscar Núñez discuss the function of polyphenols and polyphenolic fingerprinting profiles to achieve the classification and verification of natural food products. Afterwards, Chapter Two by Judit Telegdi and László Tri provides cases for the combination of comonomers, as well as gives a thorough review on the application potentials of homo- and copolyesters used in the biomedical field. In Chapter Three, H. Buscail, C. Issartel, R. Rolland, F. Rabaste, S. Perrier, O. Poble, and F. Riffard explore water vapour’s influence on the growth stresses developed at high temperature in the oxide scale.

Next, Chapter Four by Meng Guan Tay, Mee Hing Tiong, Kien Yung Teo, and Tze Pei Phan examines the synthesis and applications of chalcone compounds and its complexes, after which Hirokazu Suzuki reviews the cataclysmic mechanisms used by glycolytic enzymes in Chapter Five. In Chapter Six, Fernanda Cosme, Alice Vilela, and António M. Jordão provide an overview on the chemical characterization and quantification of tartaric acid in grapes and wines. Chapter Seven by Alina Kunicka-Styczyńska reviews experimental data she collected in the field of biological decomposition of L-malic acid in musts. In conclusion, Chapter Eight by Gabrielle Roveratti and Daniel Marcos Bonotto deliberates on results acquired for the application of a new procedure to increase the analytical capacity of instruments for analysis of rocks, minerals, ores, soils, and sediments. (Imprint: Nova)

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Table of Contents

Table of Contents

Preface

Chapter 1. The Role of Polyphenols and Polyphenolic Fingerprinting Profiles in the Characterization and Authentication of Natural Food Products
Sergio Barbosa, Naiara Pardo-Mates, Lluis Puignou, and Oscar Núñez (Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Barcelona, Spain, and others)

Chapter 2. The Synthesis and Application of Poly(Malic Acid)S with Ordinary and Unusual Co-Monomers
Judit Telegdi and László Trif (Institute of Materials and Environmental Chemistry, Research Centre for Natural Sciences, Hungarian Academy of Sciences, Budapest, Hungary, and others)

Chapter 3. The Influence of Water Vapor on Growth Stresses Developed during the Zircaloy-4 Oxidation between 500 and 850°C
H. Buscail, C. Issartel, R. Rolland, F. Rabaste, S. Perrier, O. Poble, and F. Riffard (Université Clermont Auvergne- LVEEM, Le Puy en Velay, France)

Chapter 4. Synthesis, Complexation and Applications of Chalcone Related Compounds
Meng Guan Tay, Mee Hing Tiong, Kien Yung Teo, and Tze Pei Phan (Department of Chemistry, Faculty of Resource Science and Technology, Universiti Malaysia, Sarawak, Kota Samarahan, Sarawak, Malaysia)

Chapter 5. Enzymatic Strategies for Cleaving Glycosidic Linkages
Hirokazu Suzuki (Department of Chemistry and Biotechnology (Graduate School of Engineering, Tottori University, Tottori, Japan)

Chapter 6. The Role of Tartaric Acid in Grapes and Wines
Fernanda Cosme, Alice Vilela, and António M. Jordão (CQ-VR, Chemistry Research Centre, University of Trás-os-Montes and Alto Douro, School of Life Science and Environment, Department of Biology and Environmental, Vila Real, Portugal)

Chapter 7. Malic Acid as a Factor in Wine Quality Shaping: From Grapevines to Wine
Alina Kunicka-Styczyńska (Institute of Fermentation Technology and Microbiology (Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland)

Chapter 8. End-User Procedure for the Calibration of an X-Rays Fluorescence Spectrometer
Gabrielle Roveratti and Daniel Marcos Bonotto (Claretiano Faculdade, Rio Claro, São Paulo, Brasil, and others)

Index

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