Description
Book SynopsisThis edited volume contains six chapters, each detailing a recent advancement in chemistry research. Chapter One reviews the role of capillary electrophoresis in the characterization and determination of polyphenols and phenolic acids in food and beverages. Chapter Two discusses representative examples on the design and synthetic strategies used to obtain AIEgens with specific receptor units for the sensitive and selective detection of various metal ions, along with their sensing mechanism, sensing performance and applications. Chapter Three discusses the recent development of furfural and hydroxymethylfurfural synthesis and their conversion into various useful chemicals. Chapter Four reviews the importance of organic acids and the relevance of sustainable production. Chapter Five examines the effects of replacing water molecules with sodium-chloride in a typical protein in aqueous solution under exposure to microwaves. Chapter Six describes the oxidative decarboxylation of α-arylacetic acids to one-carbon dehomologated aldehydes using K2S2O8-ultraviolet radiations (UV-C at 254nm) system in aqueous solution.
Table of ContentsPreface; The Role of Capillary Electrophoresis in the Characterization and Determination of Polyphenols and Phenolic Compounds in Food; Aggregation-Induced Emission Based Probes for Metal Ion Sensing; Hydroxymethylfurfural: A Versatile Intermediate for Value-Added Chemicals from Biomass; The Importance of Organic Acids and the Relevance of a Sustainable Production: A Mini-Review; Effects of Replacing Water Molecules with Sodium-Chloride in a Typical Protein in Aqueous Solution under Exposure to Microwaves; Oxidative Decarboxylation: Conversion of α-Arylacetic Acids to One-Carbon Dehomologated Aldehydes by Persulfate and UV Irradiation in Aqueous Solution; Index.
