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Oleic acid. --- Oleic acid --- Octadecanoic acid --- Octadecenoic acid --- Oleinic acid --- Red oil --- Unsaturated fatty acids --- Therapeutic use.

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Oleic acid. --- Octadecanoic acid --- Octadecenoic acid --- Oleinic acid --- Red oil --- Unsaturated fatty acids

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This book is a collection of studies focused on the exploitation of enzyme stereoselectivity for the synthesis of relevant chemicals, such as innovative materials, chiral building blocks, natural products, and flavor and fragrance compounds. Different catalytic approaches are reported. The first study describes a resolution-based process for the stereoselective synthesis of the enantiomeric forms of the flavor compound linaloyl oxide, whereas other enantiomeric enriched aroma compounds were obtained through a novel microbial approach based on solid-state fermentation. Two relevant works exploit the potential of the biocatalyzed reduction reactions. The first of these contributions describes the enantioselective synthesis of ?-nitroalcohols by enzyme-mediated reduction of ?-nitroketones, whereas a second contribution reports the preparation of chiral 1,4-diaryl-1,4-diols through ADH-catalyzed bioreduction of the corresponding diketones. Concerning enantioenriched alcohol derivatives, natural hydroxy fatty acids are prepared by means of the biocatalytic hydration reaction of natural fatty acids using the probiotic bacterium Lactobacillus rhamnosus as a whole-cell biocatalyst. Further studies describe the use of modified pullulan polysaccharide for lipase immobilization and the recent advances in synthetic applications of ?-transaminases for the production of chiral amines.

enantioselective synthesis --- flavors --- n/a --- hydroxy fatty acids --- chiral amines --- diketones --- esters --- oleic acid --- Burkholderia cepacia lipase --- multi-enzymatic cascades --- solid-state fermentation --- biocatalysis --- agro-industrial side stream --- rapeseed cake --- enzyme-mediated resolution --- linolenic acid --- stereoselective biotransformation --- lipases --- kinetic resolution --- 1-phenylethanol --- linseed cake --- bioreduction --- Lactobacillus rhamnosus --- alcohol-dehydrogenase --- enantioselectivity --- hydratase --- reaction engineering --- immobilization --- ?-transaminases --- linoleic acid --- cyclization --- monoterpenes --- 1 --- lactones --- protein engineering --- asymmetric synthesis --- alcohol dehydrogenases --- linaloyl oxide --- chiral resolution --- aroma compounds --- 4-diols --- pullulan --- linalool --- reduction --- nitroketone

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This Special Issue comprises 9 research papers on the application of microwaves in chemical engineering, covering the basic research into the optimization design of microwave reaction equipment as well as methods to improve microwave heating uniformity. Also included are the practical application of microwave-assisted processing in chemical engineering in the extraction of traditional Chinese medicine and essential oils from plant materials; the treatment of carbon fiber-reinforced polymer waste; and the drying treatment of drill cuttings and Zhaotong lignite. These 9 papers together represent unique and valuable references in the research of microwave technology.

History of engineering & technology --- microwave heating --- biodiesel --- oleic acid --- coupling --- multiphysics calculation --- Basil (Ocimum basilicum L.) --- microwave-assisted extraction --- response surface methodology --- yield and composition of essential oils --- uniformity analysis --- electric discharge analysis --- Aurantii fructus --- antioxidant flavonoids --- ultrasonic-assisted extraction --- criteria importance through intercriteria correlation method --- red vine leaves --- polyphenols --- microwaves --- ultrasonic waves --- pulsed electric fields --- laboratory robot --- extraction --- lignite --- microwave drying kinetics --- hot-air drying kinetics --- effective diffusion coefficient --- apparent activation energy --- applicator design --- electromagnetic simulation --- coaxial feeding --- drill cuttings --- drying --- energy --- microwave --- conveyor belt --- CFRP --- recycling --- carbon fibers --- thermolysis --- n/a

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Both aroma and taste are important quality criteria for food products, and they have a great influence on our consumption behaviours. In recent years, a significant increase in the number of studies related to the identification of the characteristic odor- and taste-active compounds of particular foods has been observed.In this book, you can find nine valuable scientific contributions, which deal with the more recent analytical developments for the identification of some compounds responsible for odor and taste in foods such as ham, beer, strawberry, Amontillado sherry wine and others, in order to authenticate them or evaluate the effect of different techniques or making stages on their aroma and taste.

Iberian ham --- authentication --- feeding --- fatty acids --- oleic acid --- artificial neural network --- strains-selection --- 1,3-pentadiene --- sorbate --- spoilage-yeast --- food-preservation --- headspace sorptive extraction --- beer --- volatile compounds --- stir bar sorptive extraction --- strawberry --- volatile profile --- variety --- soilless system --- anthocyanins --- antioxidants --- blueberry --- Box–Behnken design --- phenolic compounds --- response surface methodology --- ultra-high-performance liquid chromatography --- UHPLC --- UV–Vis --- Vaccinium corymbosum L. --- HSCCC --- sherry wine --- Amontillado --- antioxidant activity --- aroma precursors --- grapes --- HPLC-DAD --- HPLC-qTOF-MS --- intact glycosides --- Brandy de Jerez --- Sherry Cask® --- oak wood --- aroma --- ageing --- pellicular maceration --- supra-extraction --- β-glycosidase --- enzymes --- yeasts --- sensory analysis --- n/a --- Box-Behnken design --- UV-Vis