Table of Contents
Table of Contents
Preface
Chapter 1. Green Solvents: Chemistry and Food Applications
Lluvia I. López, Aidé Sáenz, Adriana C. Flores-Gallegos, Juan Ascacio-Valdés, Diana Muñiz-Márquez, and Raúl Rodríguez-Herrera (Organic Chemistry Department, University Autonomus of Coahuila, Saltillo, Coahuila, México, and others)
Chapter 2. The Use of Green Solvents in the Extraction of Bioactive Compounds
Adriana C. Flores-Gallegos, Aidé Sáenz-Galindo, Lluvia I. López-López, Diana B. Muñiz-Márquez, Raúl Rodríguez-Herrera, Juan Ascacio-Valdés (Food Research Department, University Autonumus of Coahuila, Saltillo, Coahuila, México, and others)
Chapter 3. Interaction Enthalpies of α-Сhymotrypsin with Water-1,2-Propanediol Mixtures as Measured by Isothermal Calorimetry
Vladimir A. Sirotkin and Alexandra A. Kuchierskaya (A.M. Butlerov Institute of Chemistry, Kazan Federal University, Kazan, Russia)
Chapter 4. Residual Activity of α-Chymotrypsin in Water-1,2-Propanediol Mixtures
Igor A. Komissarov, Alexandra A. Kuchierskaya and Vladimir A. Sirotkin (A.M. Butlerov Institute of Chemistry, Kazan Federal University, Kazan, Russia)
Chapter 5. The Metrology of Exposure to Organic Solvents in the Shoes Industry of Sfax City (Tunisia)
Imed Gargouri, Moncef Khadhraoui and Boubaker Elleuch (Engineering Laboratory of Environment and Ecotechnology “LR16ES19”, National School of Engineers, Sfax University, Sfax, Tunisia, and others)
Index
