Über den Autor
Ahmed Akelah is currently Professor Emeritus of Polymer Chemistry at Tanta University, Egypt. He received his Dr. rer. nat. degree from Bonn University, Germany (1978) and his D.Sc. from Cairo University (2010) with a dissertation titled Reactive Functionalized Polymers and Nanocomposites and Their Applications for Achieving Green Chemistry in Chemical Reactions and Agriculture.
Polymeric Materials: Preparation and Properties.- Part One: Applications of Polymers in Agriculture.- Polymers in Plantation and Plants Protection.- Polymers in Controlled Release of Agrochemicals.- Part Two: Applications of Polymers in Food.- Polymers in Food Processing Industries.- Polymeric Food Additives.- Polymers in Food Packaging and Protection.- Abbreviations.- Index.
The purpose of this book will be to demonstrate 1) the newly developed method of using reactive functionalized materials in agriculture to solve the economic and public health problems associated with using conventional agrochemicals; and 2) new technology aimed at achieving the greening of chemistry to meet appropriate environmental standards in both agriculture and industrial foodstuffs production. More specifically, the book will accomplish this goal by addressing 3 key issues in the field: 1) the production of reactive functionalized materials with enhanced properties that offer a major opportunity to overcome the disadvantages of using traditional materials; 2) the applications of functionalized materials in agriculture for the purpose of solving the economic and the environmental pollution problems associated with the uses of conventional agrochemicals; and 3) the contribution of polymers in solving problems associated with conventional procedures of food growth and processing, including those used in the dairy industry, sugar and fruit juices, beer and wine production, nutritive and nonnutritive food additives, and in food protection.
Production of reactive functionalized materials in agriculture
Applications of functionalized materials in agriculture
Contribution of polymers in solved problems associated with conventional procedures of food growth and processing