The potential of converting carbon dioxide to food compounds via asymmetric catalysis

The food crisis caused by diminished arable land, extreme weather and climate change linked to increased carbon dioxide (CO(2)) emission, is threatening global population growth. Interestingly, CO(2), the most widespread carbon source, can be converted into food ingredients. Here, we briefly discuss...

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Detalles Bibliográficos
Autores principales: Gao, Rui, Xu, Xinxin, Wu, Zhimeng, Xu, Liguang, Kuang, Hua, Xu, Chuanlai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: RSC 2023
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10228361/
https://www.ncbi.nlm.nih.gov/pubmed/37260504
http://dx.doi.org/10.1039/d3na00178d
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author Gao, Rui
Xu, Xinxin
Wu, Zhimeng
Xu, Liguang
Kuang, Hua
Xu, Chuanlai
author_facet Gao, Rui
Xu, Xinxin
Wu, Zhimeng
Xu, Liguang
Kuang, Hua
Xu, Chuanlai
author_sort Gao, Rui
collection PubMed
description The food crisis caused by diminished arable land, extreme weather and climate change linked to increased carbon dioxide (CO(2)) emission, is threatening global population growth. Interestingly, CO(2), the most widespread carbon source, can be converted into food ingredients. Here, we briefly discuss the progress and challenges in catalytic conversion of CO(2) to food ingredients via chiral catalysis.
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spelling pubmed-102283612023-05-31 The potential of converting carbon dioxide to food compounds via asymmetric catalysis Gao, Rui Xu, Xinxin Wu, Zhimeng Xu, Liguang Kuang, Hua Xu, Chuanlai Nanoscale Adv Chemistry The food crisis caused by diminished arable land, extreme weather and climate change linked to increased carbon dioxide (CO(2)) emission, is threatening global population growth. Interestingly, CO(2), the most widespread carbon source, can be converted into food ingredients. Here, we briefly discuss the progress and challenges in catalytic conversion of CO(2) to food ingredients via chiral catalysis. RSC 2023-05-05 /pmc/articles/PMC10228361/ /pubmed/37260504 http://dx.doi.org/10.1039/d3na00178d Text en This journal is © The Royal Society of Chemistry https://creativecommons.org/licenses/by/3.0/
spellingShingle Chemistry
Gao, Rui
Xu, Xinxin
Wu, Zhimeng
Xu, Liguang
Kuang, Hua
Xu, Chuanlai
The potential of converting carbon dioxide to food compounds via asymmetric catalysis
title The potential of converting carbon dioxide to food compounds via asymmetric catalysis
title_full The potential of converting carbon dioxide to food compounds via asymmetric catalysis
title_fullStr The potential of converting carbon dioxide to food compounds via asymmetric catalysis
title_full_unstemmed The potential of converting carbon dioxide to food compounds via asymmetric catalysis
title_short The potential of converting carbon dioxide to food compounds via asymmetric catalysis
title_sort potential of converting carbon dioxide to food compounds via asymmetric catalysis
topic Chemistry
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10228361/
https://www.ncbi.nlm.nih.gov/pubmed/37260504
http://dx.doi.org/10.1039/d3na00178d
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