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An important requirement for the combination of two materials in order to get a low stress and low warpage, crack-free composite component is a timely synchronized sintering behavior of both components. The aim of this work was to analyze the effect of the particle size distribution on the sintering behavior and the resulting consequences of the particle size change for the flow properties during injection molding.

flow properties --- Fließverhalten --- Partikelgrößenverteilungen --- feedstock --- Metallpulverspritzgießen --- Sinterverhalten --- sintering behavior --- particle size distribution --- Feedstockmetal injection molding

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Mechanical activation of solids is a part of mechanochemistry, the science with a sound theoretical foundation exhibiting a wide range of potential application. Mechanical activation itself is an innovative procedure where an improvement in technological processes can be attained via a combination of new surface area and defects formation in minerals. Mechanical activation is of exceptional importance in extractive metallurgy and mineral processing and this area forms the topic of this book and is the result of more than twenty years of research and graduate teaching in the field. In p

Ore-dressing. --- Mechanical chemistry. --- Size reduction of materials. --- Comminution --- Grinding (Size reduction) --- Particle size reduction --- Mills and mill-work --- Mechanically induced chemical reactions --- Mechanochemistry --- Stress induced chemical reactions --- Chemistry, Physical and theoretical --- Beneficiation of ores --- Dressing of ores --- Jigging --- Milling (Metallurgy) --- Mineral dressing --- Mineral processing --- Ore treatment --- Smelting

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Wine traceability is a central theme in the current world market where consumers are increasingly demanding the quality and origin of food and drink. The wine production chain and wine composition are generally controlled by different laws (International Organization of Vine and Wine (OIV), European Union (EU), and national governments) and need specific documentation. Nevertheless, wine production is subject to fraud. Consequently, the improvement of the methods applied to verify the origin and quality of wines is very important to protect wine consumers and producers. In this book, eight different papers—six research papers and two reviews—address the topic from different points of view.

87Sr/86Sr isotopic ratio --- high-resolution mass spectrometry --- polyphenols --- n/a --- red wine --- Primitivo --- data mining --- rare earth elements --- Amarone --- Raboso --- Tannat wines --- geological material --- vinification --- soil particle size --- metabolomics --- isotopes --- wine classification --- geographical origin --- fingerprinting --- feature selection --- wine authenticity --- support vector machines --- grapevine varietal identification and discrimination --- authenticity --- grape --- traceability --- IRMS --- Recioto --- geographical traceability --- geographic origin --- NMR --- sensory analyses --- Negro Amaro --- Chianti Classico wine --- ICP-MS --- markers --- multi-element composition --- wine --- bio-geochemical strategy

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The Tsinghua University–University of Waterloo Joint Research Center for Micro/Nano Energy & Environment Technology (JCMEET) is a platform. It was established on Nov.11, 2017. The Chairperson of University Council of Tsinghua University, Dr. Xu Chen, and the President of the University of Waterloo, Dr. Feridun Hamdullahpur, attended the opening ceremony and unveiled the nameplate for the joint research center on 29th of March, 2018. The research center serves as a platform for researchers at both universities to conduct joint research in the targeted areas, and to meet regularly for information exchange, talent exchange, and knowledge mobilization, especially in the fields of micro/nano, energy, and environmental technologies. The center focuses on three main interests: micro/nano energy technology, micro/nano pollution control technology, and relevant fundamental research. In order to celebrate the first anniversary of the Joint Research Center, we were invited to serve as the Guest Editors of this Special Issue of Materials focusing on the topic of micro/nano-materials for clean energy and environment. It collects research papers from a broad range of topics related to micro/nanostructured materials aimed at future energy resources, low emission energy conversion, energy storage, energy efficiency improvement, air emission control, air monitoring, air cleaning, and many other related applications. This Special Issue provides an opportunity and example for the international community to discuss how to actively address the energy and environment issues that we are facing.

particle size --- nanoplates --- filter paper --- potassium-based adsorbent --- Limestone --- engine filtration --- particle deposition --- airborne nanoparticle --- CaO --- air filtration --- DFT --- nanoparticles --- model --- multiscale model --- building materials --- shale --- adsorption --- passive building systems --- thermal energy storage (TES) --- As2O3 --- nanofibers --- product island --- TGA --- water quality --- oxidation kinetics --- failure --- loading performance --- kinetics --- pressure decay method --- concrete --- airborne dust --- mortar --- flame synthesis --- permeability measurement --- flame stabilizing on a rotating surface (FSRS) --- particle concentration --- submicro-fiber --- rotational speed --- phase change material (PCM) --- PM2.5 --- load modification --- oxygen carrier --- amalgam --- CO2 adsorption --- Karlovitz number --- cellulose nanofiber --- Lyocell fiber --- microscopic characteristics --- sulfation --- spectral blue shift

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The Special Issue reprint presents the latest developments in the food industry field, with a specific focus on the biotechnological processes that take place in various branches of the food industry, which have major implications in determining the overall quality of food products. This Special Issue capitalizes the experience of the authors in the latest advancements and future trends in biotechnologies from the food industry, applied engineering sciences, food product quality, food safety, environment protection, and equipment for the food industry.

common wheat --- vinification by-product --- texture --- dough rheology --- physico-chemical properties --- sorghum flour --- roasting --- proximate composition --- functional properties --- particle size --- FT-IR spectra --- amaranth flour --- bread characteristics --- wheat flour --- trans-resveratrol --- post-pruning storage --- total phenolic content --- antioxidant activity --- plant growth regulators --- plant properties --- biochemical compounds --- mineral compounds --- crop quality --- bakery margarine --- fatty acids --- fracturability --- color --- PCA --- vegetable ice cream --- dietary fibers --- sensorial properties --- rheological properties --- baby water --- potentially toxic elements --- health risk assessment --- water quality --- amaranth seed --- extraction --- polyphenols --- amino acids --- apple chips --- drying --- physico-chemical characteristics --- sensory analysis --- corn --- deoxynivalenol --- food --- fumonisins --- mycotoxins --- zearalenone --- hempseed oil --- bread --- dough --- textural properties --- n/a --- Research. --- Biology.