Catalysis by Metals on Perovskite-Type Oxides

• Other Authors: Ferri, Davide (Editor)
• Format: Electronic Book Chapter
• Language: English
• Published: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
• Subjects: Research & information: general; Technology: general issues; perovskite-type oxide (PTO); cobalt; gallium; potassium; higher alcohols; syngas; perovskites; advanced oxidation processes (AOPs); Fenton-like; peroxymonosulfate; heterogeneous photocatalysis; Fe-substitution; operando X-ray absorption spectroscopy; oxygen evolution reaction; double perovskite catalysts; oxy(hydroxide); heterogeneous catalysis; surface science; materials science; CO oxidation; DFT calculations; transition metal doping; nickel; La0.3Sr0.55Ti0.95Ni0.05O3±δ; catalyst regeneration; structural reversibility; H2S; solid oxide fuel cell; sol-gel method; LaFeO3; visible light photocatalysis; perovskite-type structure; Mott-Schottky plot; perovskite; NO to NO2 oxidation; NOx storage capacity; LNT catalysts; NO oxidation; catalytic oxidation; nitric oxide; nitric acid; ostwald's process; in situ; LaCoO3; LaMnO3; LaNiO3; volatile organic compounds; reactive grinding; toluene; n/a
• Online Access: DOAB: download the publication; DOAB: description of the publication

Summary

The acceptance and preference of the sensory properties of foods are among the most important criteria determining food choice. Sensory perception and our response to food products, and finally food choice itself, are affected by a myriad of intrinsic and extrinsic factors. The pressing question is, how do these factors specifically affect our acceptance and preference for foods, both in and of themselves, and in combination in various contexts, both fundamental and applied? In addition, which factors overall play the largest role in how we perceive and behave towards food in daily life? Finally, how can these factors be utilized to affect our preferences and final acceptance of real food and food products from industrial production and beyond for healthier eating? A closer look at trends in research showcasing the influence that these factors and our senses have on our perception and affective response to food products and our food choices is timely. Thus, in this Special Issue collection "Consumer Preferences and Acceptance of Food Products", we bring together articles which encompass the wide scope of multidisciplinary research in the space related to the determination of key factors involved linked to fundamental interactions, cross-modal effects in different contexts and eating scenarios, as well as studies that utilize unique study design approaches and methodologies.

Physical Description

1 electronic resource (165 p.)

ISBN

books978-3-03943-698-9
9783039436972
9783039436989

Access

Open Access