"Technology, Science and Culture: A Global Vision, Volume IV" ed. by Luis Ricardo Hernández, et al.

This volume continues discussions on research topics related to the fields of food science, intelligent systems, molecular biomedicine, water science, and creation and theories of culture.

Authors aims are to discuss the latest topics, theories, and research methods in each of these fields, to promote debate among top researchers and graduate students and, in the process, to generate collaborative work.

Contents
1 The 2021 Nobel Prize in Chemistry: Relevance of Asymmetric Organocatalysis and Green Chemistry
2 Evaluating Convolutional Neural Networks for Prohibited Item Detection Using Real and Synthetically Composited X-Raylmagery
3 Water Quality Monitoring Using Innovative Technologies
4 Anthocyanins and Wine Color: A Complex Story
5 Neurodegeneration Triggered by Inhaled Nanopollutants
6 A Systematic Review of the Pharmacological Potential of Disintegrins on Breast Cancer
7 Shedding Light on Four Selected Flavonoids with Anti-non-small Cell Lung Cancer Properties
8 Nav1.7 Sodium Channel: A Potential Analgesic Target
9 Detection and Classification of Burnt Skin on Images with Sparse Representation of Image Patches and Dictionaries
10 Random Wavelet Coefficients Pooling for Convolutional Neural Networks
11 Autoethnographical Contributions in the Construction of Feminist Knowledge since the Lockdown
12 Suefio en Otro Idioma: Queer Identities in Contemporary Mexican Melodrama
13 New Masculinities, Are They Truly New?
14 A Hundred Stitches Make a Canvas: How the Practice of Embroidery Relates to Forms of Life in Poverty in Atempa Coyomeapan
15 Microplastics Environmental Risk Assessment: A Review
16 The Roll of Different Kind of Fungi to Eliminate Lianin and Oraanochlorines: A Review
17 The Usefulness of System Dynamics for Groundwater Management
18 Influences of ENSO, AMO, and PDO over Dry Periods in Mexico: A Systematic Review (1984-2020)
19 Reviewing Composite Water and Ecosystem Indexes to Envision Indicators with an Ecohydrology Framework
20 Technologies and Materials for Sulfate Removal in Water: A Review
21 Weibull Modeling of Microorganisms' Survival Kinetics by High Intensity Light Pulses on Different Food Systems
22 White Maize Tortillas Fortified with Brown Algae Macrocystis pyrifera
23 Artificial Intelligence for Sensory Acceptability Prediction
24 Modeling of Drying Kinetics of Fresh and Osmodehydrated Apples during Convective Drying
25 Deep Eutectic Solvents: A Promising Technique to Anthocyanin Extraction for Food Coloring Agents
26 Methods of Application of Essential Oils in Foods and Their Effects on Sensory Attributes


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