Green Chemistry: Principles, Processes, and Pathways
暫譯: 綠色化學：原則、過程與途徑

這本書是可持續化學科學與實踐的完整指南。它解釋了如何設計、製造和使用化學品，以減少對人類和環境的危害。這本書結合了基本概念、實用應用和工業方面，使其成為全球學生、研究人員和專業人士的寶貴資源。

**主要特點和獨特賣點：**

- **綠色化學的基礎：** 學習綠色化學的主要原則，了解為什麼可持續實踐對化學工業和環境至關重要。
- **綠色化學的基礎：** 解釋可持續化學實踐的主要原則和重要性。
- **實用過程和技術：** 展示如何有效且安全地設計、合成和分析化學品。
- **工業應用：** 提供工業中回收、再精煉和循環經濟策略的例子。
- **生物基和可再生方法：** 涵蓋使用微生物和廢棄資源生產化學品和生物燃料的內容。
- **廢物管理和處置：** 提供安全處理、處置和修復化學廢物的指導。
- **經濟和技術方面：** 解釋支持綠色化學採用的財務和技術因素。

這本書不僅提供了對綠色化學的清晰理解，還展示了如何將這些原則應用於現實世界的挑戰。讀者將獲得設計高效、具成本效益且環境負責任的化學過程所需的知識和工具。無論您是學習可持續化學的學生、探索新技術的研究人員，還是實施綠色實踐的化學工業專業人士，這本書都是推進更清潔、更安全和更綠色化學未來的必備資源。

Dr. Avneet Kaur is currently working as Assistant Professor, Department of Chemistry, University Institute of Sciences (UIS)-University Centre for Research and Development (UCRD) Chandigarh University, Mohali, Punjab, India. During her Ph.D. tenure she has published 5 research papers in journals of high repute. Her research interest in Ph.D. was primarily focused on two different areas. Firstly, the thermophysical and theoretical investigation of binary mixtures of Choline based Ionic Liquids with Hydrogen Bond Donor solvents i.e. water, straight chain alcohols and alkane diols which has the efficacy to be used at industrial level. Second is the fabrication of choline based ionic liquid assisted nano structures for electrochemical sensing of pollutants which ultimately projects them as smart design for various engineering and industrial processes. Having authored more than 35 research papers/book chapters with publishers of International repute, Dr. Kaur has demonstrated her expertise by publishing two edited book 1) Nanotechnology in the Food Industry: Applications, Recent Trends, and Future Perspectives 2) Edible Insects: Handling Methods, Nutritional Value, and Commercial Uses with CRC Press, Taylor & Francis Group. Over the past three years, Dr. Kaur has been actively engaged in the field of food chemistry. In 2023, she was honored with the Best Poster Award at a national conference in recognition of her research excellence. She is a life member of the Indian Science Congress Association (ISCA) and is currently serving as a Guest Editor for a special issue on Pigmented Cereals in the Journal of Food Measurement and Characterization, a prestigious Springer Journal. Dr. Kaur is an active reviewer of various Journals of International repute.

Dr. Sukhvinder Singh Purewal is currently serving as an Assistant Professor at the University Centre for Research and Development (UCRD), Chandigarh University, Mohali, Punjab, India. He was awarded a Major Research Project (2018-2022) by the SEED Division, Department of Science and Technology (DST), New Delhi. His research interests include solid-state fermentation, extraction of bioactive compounds from natural sources, antioxidant research, and fruit processing. He has authored over 50 research papers in peer-reviewed international journals and has received multiple best poster awards at both national and international conferences. He is an active member of several professional organizations such as the Association of Microbiologists of India (AMI), Mycological Society of India (MSI), Association of Food Scientists and Technologists (India) (AFSTI), and the Indian Science Congress Association (ISCA). In 2023, Dr. Purewal was honored with the prestigious "Young Scientist Award" by the renowned Association of Microbiologists of India (AMI) in recognition of his outstanding contributions to the field of Food Microbiology. Furthermore, Dr. Sukhvinder Singh Purewal has demonstrated his expertise by publishing an authored book, Millets: Properties, Processing, and Health Benefits, along with Ten edited books with CRC Press Taylor & Francis Group and Springer such as: 1) Maize Nutritional Composition, Processing, and Industrial Uses 2) Chickpea and Cowpea: Nutritional Profile, Processing, Health Prospects, and Commercial Uses 3) Nanotechnology in the Food Industry: Applications, Recent Trends, and Future Perspectives 4) Colored Cereals: Properties, Processing, Health Benefits, and Industrial Uses 5) Compendium of Clove: Navigating Agriculture, Chemistry, Processing, and Health Benefits 6) Liquorice Properties, Processing, and Health Benefits 7) Recent Advances in Citrus Fruits 8) Rye: Processing, Nutritional Profile and Commercial Uses 9) Edible Insects: Handling Methods, Nutritional Value, and Commercial Uses 10) Agri-Nanotechnology: Innovations for Sustainable Agriculture and Environmental Restoration. Dr. Purewal also serves as an Associate Editor for the highly reputed Journal of Food Measurement and Characterization of Springer. In 2025, his outstanding contributions to antioxidant research have earned him a place among the top 0.5% of researchers worldwide in this field, as reported by ScholarGPS.

Marcelo Franco Ph.D. in Chemistry from the Federal University of Rio de Janeiro. Currently, he serves as a full professor at the State University of Santa Cruz (UESC), focusing on the research of agro-industrial by-product reuse and the production of high-value-added compounds. Dr. Marcelo Franco actively participates in postgraduate programs in Chemistry (UESC), Food Engineering and Science (UESB), and the Northeast Biotechnology Network (UFBA). He is the Vice-Coordinator of the Innovation and Technological Nucleus at UESC (2024-2026) and a member of the Evaluation and Assessment Chamber of FAPESB (2024-2026). Dr. Marcelo Franco collaborates with international researchers from various countries and leads the Research Group on Biotransformation and Organic Biocatalysis at UESC. His academic output includes patents, over 100 scientific articles, and book chapters, reflecting an H-index of 28 (Scopus), 26 (Web of Science), and 31 (Google Scholar - i10 = 75).

Muhammad Irfan, Ph.D., is working as Chairman in the Department of Biotechnology, University of Sargodha Pakistan. He received his doctorate degree from Shenyang Agricultural University P.R. China. Previously, He served as researcher at Food & Biotechnology Research Center, PCSIR laboratories complex, ferozpure road Lahore Pakistan. He is an editorial/advisory board member of various international reputed journals. He has published more than 230 publications in national and international reputable journals with citations of more than 3700, H-index of 30 and i-10 index of 92. He has supervised more than 40 M.Phil scholars and 3 PhDs and 3 candidates under supervision. Dr. Muhammad Irfan's current research focuses on microbial enzymes from fermentation, bioactive compound production, lignocellulose biotechnology, Biofuels, single cell protein production and genomics (molecular markers in genetic diversity analysis, QTL mapping in plants).

Dr. Ashutosh Kumar Rai has been serving as an Assistant Professor in the Department of Biochemistry, College of Medicine, Imam Abdulrahman Bin Faisal University (IAU), Dammam, Saudi Arabia, since 2017. In this role, he contributes extensively to teaching, research, laboratory supervision, and academic administration. Dr. Rai earned his Ph.D. in Applied Biochemistry in 2012 from the School of Biotechnology, Banaras Hindu University (BHU), India, with a specialization in microbial biotechnology and molecular biology. His doctoral research focused on cyanotoxins (microcystins) and plant growth-promoting bacteria. He holds a Master of Science degree in Applied Biochemistry from the Department of Biochemistry, VBS Purvanchal University, India, and a Bachelor of Science degree in the life sciences. Following his Ph.D., Dr. Rai worked at the International Centre for Genetic Engineering and Biotechnology (ICGEB), New Delhi, on a project aimed at enhancing biofuel production in algae using genetic engineering strategies. He later contributed to a metaproteomics-based research project at the National Bureau of Agriculturally Important Microorganisms (NBAIM-ICAR). Dr. Rai also served at the School of Biotechnology, Jawaharlal Nehru University (JNU), New Delhi, as an SERB-DST Young Scientist and Principal Investigator, where he led a project centered on host-pathogen interactions. With a cumulative 17 years of academic and research experience including over 11 years post-Ph.D. Dr. Rai has gained expertise across a wide range of biochemical, molecular biology, and biotechnology techniques. He has authored more than 50 peer-reviewed research articles and book chapters published in reputable international journals and scientific volumes. His current research interests include microbial biotechnology, molecular biology and proteomics, biomass and biofuel production, and environmental microbiology. In addition to his research activities, Dr. Rai serves as an editorial board member and peer reviewer for multiple international scientific journals.

Avneet Kaur 博士目前擔任印度旁遮普邦莫哈里昌迪加大學（Chandigarh University）化學系助理教授，並隸屬於大學科學研究與發展中心（UIS-UCRD）。在她的博士學位期間，她在高聲望的期刊上發表了5篇研究論文。她的博士研究主要集中在兩個不同的領域。首先是對基於膽鹼的離子液體與氫鍵供體溶劑（如水、直鏈醇和烷二醇）之間的二元混合物進行熱物理和理論研究，這些混合物在工業層面上具有應用潛力。其次是製作基於膽鹼的離子液體輔助的納米結構，用於污染物的電化學感測，最終將其設計為各種工程和工業過程的智能設計。Kaur 博士已發表超過35篇研究論文/書章，並與國際知名出版社合作出版了兩本編輯書籍：1) 食品工業中的納米技術：應用、近期趨勢與未來展望 2) 可食用昆蟲：處理方法、營養價值與商業用途，由CRC Press, Taylor & Francis Group出版。在過去三年中，Kaur 博士積極參與食品化學領域的研究。2023年，她因其卓越的研究成果在全國會議上獲得最佳海報獎。她是印度科學大會協會（ISCA）的終身會員，並目前擔任《食品測量與特徵化期刊》（Journal of Food Measurement and Characterization）特刊的客座編輯，該期刊為著名的Springer期刊。Kaur 博士也是多本國際知名期刊的活躍審稿人。

Sukhvinder Singh Purewal 博士目前擔任印度旁遮普邦莫哈里昌迪加大學（Chandigarh University）大學科學研究與發展中心（UCRD）的助理教授。他於2018年至2022年期間獲得新德里科學與技術部（DST）SEED部門的重大研究項目資助。他的研究興趣包括固態發酵、從自然來源提取生物活性化合物、抗氧化劑研究和水果加工。他在同行評審的國際期刊上發表了超過50篇研究論文，並在國內外會議上獲得多個最佳海報獎。他是多個專業組織的活躍成員，如印度微生物學家協會（AMI）、印度真菌學會（MSI）、印度食品科學與技術協會（AFSTI）和印度科學大會協會（ISCA）。2023年，Purewal 博士因其在食品微生物學領域的卓越貢獻而獲得著名的“青年科學家獎”。此外，Sukhvinder Singh Purewal 博士還出版了一本專著《小米：特性、加工與健康益處》，並與CRC Press Taylor & Francis Group和Springer合作編輯了十本書籍，如：1) 玉米的營養成分、加工與工業用途 2) 鷹嘴豆與豇豆：營養概況、加工、健康前景與商業用途 3) 食品工業中的納米技術：應用、近期趨勢與未來展望 4) 彩色穀物：特性、加工、健康益處與工業用途 5) 丁香的綜合指南：農業、化學、加工與健康益處 6) 甘草的特性、加工與健康益處 7) 柑橘類水果的最新進展 8) 黑麥：加工、營養概況與商業用途 9) 可食用昆蟲：處理方法、營養價值與商業用途 10) 農業納米技術：可持續農業與環境修復的創新。Purewal 博士還擔任著名的Springer期刊《食品測量與特徵化期刊》的副編輯。2025年，他在抗氧化劑研究方面的卓越貢獻使他在該領域的研究人員中名列前0.5%。

Marcelo Franco 博士擁有里約熱內盧聯邦大學的化學博士學位。目前，他擔任聖克魯斯州立大學（UESC）的全職教授，專注於農業工業副產品的再利用及高附加值化合物的生產。Franco 博士積極參與化學（UESC）、食品工程與科學（UESB）及東北生物技術網絡（UFBA）的研究生課程。他是UESC創新與技術中心的副協調員（2024-2026），並且是FAPESB評估與評估委員會的成員（2024-2026）。Franco 博士與來自多個國家的國際研究人員合作，並領導UESC的生物轉化與有機生物催化研究小組。他的學術成果包括專利、超過100篇科學文章和書章，H指數為28（Scopus）、26（Web of Science）和31（Google Scholar - i10 = 75）。

Muhammad Irfan 博士目前擔任巴基斯坦薩爾戈達大學生物技術系的系主任。他在中國遼寧省沈陽農業大學獲得博士學位。此前，他曾在巴基斯坦拉合爾的食品與生物技術研究中心（PCSIR laboratories complex）擔任研究員。他是多本國際知名期刊的編輯/顧問委員會成員。他在國內外知名期刊上發表了超過230篇論文，引用次數超過3700，H指數為30，i-10指數為92。他指導了超過40名碩士研究生和3名博士生。Irfan 博士目前的研究重點是從發酵中提取微生物酶、生物活性化合物的生產、木質纖維素生物技術、生物燃料、單細胞蛋白的生產及基因組學（在遺傳多樣性分析中的分子標記、植物中的QTL定位）。

Ashutosh Kumar Rai 博士自2017年以來一直擔任沙烏地阿拉伯達曼的伊瑪目阿卜杜拉曼·賓·法伊薩大學（IAU）醫學院生物化學系的助理教授。在此角色中，他在教學、研究、實驗室監督和學術管理方面做出了廣泛貢獻。Rai 博士於2012年在印度瓦拉納西印度教大學（BHU）的生物技術學院獲得應用生物化學博士學位，專攻微生物生物技術和分子生物學。他的博士研究集中於藍藻毒素（微囊藻毒素）和促進植物生長的細菌。他擁有印度VBS Purvanchal大學生物化學系的應用生物化學碩士學位，以及生命科學的學士學位。博士學位後，Rai 博士在新德里的國際基因工程與生物技術中心（ICGEB）工作，參與一個旨在利用基因工程策略提高藻類生物燃料生產的項目。隨後，他在國家農業重要微生物局（NBAIM-ICAR）參與了一個基於元蛋白組學的研究項目。Rai 博士還曾在新德里的尼赫魯大學（JNU）生物技術學院擔任SERB-DST青年科學家和首席研究員，領導一個以宿主-病原體相互作用為中心的項目。擁有累計17年的學術和研究經驗，包括超過11年的博士後經驗，Rai 博士在多種生化、分子生物學和生物技術技術方面積累了專業知識。他已在國際知名期刊和科學專著上發表了超過50篇同行評審的研究文章和書章。他目前的研究興趣包括微生物生物技術、分子生物學和蛋白質組學、生物質和生物燃料生產，以及環境微生物學。除了研究活動外，Rai 博士還擔任多本國際科學期刊的編輯委員會成員和同行評審人。