Natural & Processed Substances: Production, Uses & Effects (Food Science and Technology)

This book presents and discusses current research in the study of natural and processed substances. Topics discussed include the characterisation and production of 'healthy' health productions; SEM-based structural and chemical analysis of paraffin wax and beeswax; replacing synthetic adhesives with natural adhesives; molecular structure evaluation of beeswax and paraffin wax; crude and refined petroleum products and the effect of chemical modification on dye adsorption capacity of pistachio hull.