Fundamentals of Cell Immobilisation Biotechnology PDF Download

Author: Viktor Nedovic
Publisher: Springer Science & Business Media
ISBN: 9401716382
Category : Science
Languages : en
Pages : 542

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Book Description
Cell Immobilisation Biotechnology Biotechnology is divided into two volumes. The first volume is dedicated to fundamental aspects of cell immobilisation while the second volume deals with the diverse applications of this technology. The first volume, Fundamentals of Cell Immobilisation Biotechnology, comprises 26 chapters arranged into four parts: Materials for cell immobilisation/encapsulation, Methods and technologies for cell immobilisation/encapsulation, Carrier characterisation and bioreactor design, and Physiology of immobilised cells: techniques and mathematical modelling.

Author: P.E., Philip A. Schweitzer
Publisher: CRC Press
ISBN: 1420067710
Category : Mathematics
Languages : en
Pages : 430

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Book Description
Written by an authority in corrosion science, this reference offers a comprehensive description of the causes of corrosion as well as the means to limit or prevent it. It explains the mechanisms and forms of corrosion, the methods of attack on plastic materials, and the causes of failure in protective coatings, linings, and paints. Emphasizing atmospheric exposure, the text presents vital information regarding the design of structures, automobiles, household plumbing, manufacturing equipment, and other entities, as well as the effects of de-icing chemicals on highways and bridges.

Author: Mikell P. Groover
Publisher: John Wiley & Sons
ISBN: 1119128692
Category : Technology & Engineering
Languages : en
Pages : 948

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Book Description
Fundamentals of Modern Manufacturing: Materials, Processes, and Systems, 6th Edition, is designed for a first course or two-course sequence in Manufacturing at the junior level in Mechanical, Industrial, and Manufacturing Engineering curricula. As in preceding editions, the author's objective is to provide a treatment of manufacturing that is modern and quantitative. The book's modern approach is based on balanced coverage of the basic engineering materials, the inclusion of recently developed manufacturing processes and comprehensive coverage of electronics manufacturing technologies. The quantitative focus of the text is displayed in its emphasis on manufacturing science and its greater use of mathematical models and quantitative end-of-chapter problems. This text is an unbound, three hole punched version.

Author: Byong H. Lee
Publisher: John Wiley & Sons
ISBN: 1118384938
Category : Science
Languages : en
Pages : 544

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Book Description
Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food, for example through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. New developments in fermentation and enzyme technological processes, molecular thermodynamics, genetic engineering, protein engineering, metabolic engineering, bioengineering, and processes involving monoclonal antibodies, nanobiotechnology and quorum sensing have introduced exciting new dimensions to food biotechnology, a burgeoning field that transcends many scientific disciplines. Fundamentals of Food Biotechnology, 2nd edition is based on the author’s 25 years of experience teaching on a food biotechnology course at McGill University in Canada. The book will appeal to professional food scientists as well as graduate and advanced undergraduate students by addressing the latest exciting food biotechnology research in areas such as genetically modified foods (GMOs), bioenergy, bioplastics, functional foods/nutraceuticals, nanobiotechnology, quorum sensing and quenching. In addition, cloning techniques for bacterial and yeast enzymes are included in a “New Trends and Tools” section and selected references, questions and answers appear at the end of each chapter. This new edition has been comprehensively rewritten and restructured to reflect the new technologies, products and trends that have emerged since the original book. Many new aspects highlight the short and longer term commercial potential of food biotechnology.

Author: Juergen Siepmann
Publisher: Springer Science & Business Media
ISBN: 1461408806
Category : Medical
Languages : en
Pages : 593

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Book Description
Pitched at a level comprehensible to those new to the field, this authoritative text covers the scientific and technological fundamentals of drug delivery as well as clinical applications and the developmental potential in controlled release drug delivery.

Author: Norman Epstein
Publisher: Cambridge University Press
ISBN: 1139492721
Category : Technology & Engineering
Languages : en
Pages : 363

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Book Description
Since the pioneering text by Mathur and Epstein over 35 years ago, much of the work on this subject has been extended or superseded, producing an enormous body of scattered literature. This edited volume unifies the subject, pulling material together and underpinning it with fundamental theory to produce the only complete, up-to-date reference on all major areas of spouted bed research and practice. With contributions from internationally renowned research groups, this book guides the reader through new developments, insights and models. The hydrodynamic and reactor models of spouted and spout-fluid beds are examined, as well as such topics as particle segregation, heat and mass transfer, mixing and scale-up. Later chapters focus on drying, particle-coating and energy-related applications based on spouted and spout-fluid beds. This is a valuable resource for chemical and mechanical engineers in research and industry.

Author: Maria Pilar Montero Garcia
Publisher: CRC Press
ISBN: 1315356244
Category : Technology & Engineering
Languages : en
Pages : 607

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Book Description
The search for better strategies to preserve foods with minimal changes during processing has been of great interest in recent decades. Traditionally, edible films and coatings have been used as a partial barrier to moisture, oxygen, and carbon dioxide through selective permeability to gases, as well as improving mechanical handling properties. The advances in this area have been breathtaking, and in fact their implementation in the industry is already a reality. Even so, there are still new developments in various fields and from various perspectives worth reporting. Edible Films and Coatings: Fundamentals and Applications discusses the newest generation of edible films and coatings that are being especially designed to allow the incorporation and/or controlled release of specific additives by means of nanoencapsulation, layer-by-layer assembly, and other promising technologies. Covering the latest novelties in research conducted in the field of edible packaging, it considers state-of-the-art innovations in coatings and films; novel applications, particularly in the design of gourmet foods; new advances in the incorporation of bioactive compounds; and potential applications in agronomy, an as yet little explored area, which could provide considerable advances in the preservation and quality of foods in the field.

Author: Susanta Kumar Das
Publisher: CRC Press
ISBN: 0429602820
Category : Technology & Engineering
Languages : en
Pages : 796

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Book Description
Fundamentals and Operations in Food Process Engineering deals with the basic engineering principles and transport processes applied to food processing, followed by specific unit operations with a large number of worked-out examples and problems for practice in each chapter. The book is divided into four sections: fundamentals in food process engineering, mechanical operations in food processing, thermal operations in food processing and mass transfer operations in food processing. The book is designed for students pursuing courses on food science and food technology, including a broader section of scientific personnel in the food processing and related industries.

Author: C. Anandharamakrishnan
Publisher: CRC Press
ISBN: 0429772394
Category : Science
Languages : en
Pages : 803

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Book Description
Essentials & Applications of Food Engineering provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, solved numerical problems, and multiple choice questions in each chapter and serves as a ready reference for classroom teaching and exam preparations. The first part of this textbook contains the introductory topics on units and dimensions, material balance, energy balance, and fluid flow. The second part deals with the theory and applications of heat and mass transfer, psychrometry, and reaction kinetics. The subsequent chapters of the book present the heat and mass transfer operations such as evaporation, drying, refrigeration, freezing, mixing, and separation. The final section focuses on the thermal, non-thermal, and nanotechnology-based novel food processing techniques, 3D food printing, active and intelligent food packaging, and fundamentals of CFD modeling. Features Features 28 case studies to provide a substantial understanding of the practical and industrial applications of various food engineering operations Includes 178 solved numerical problems and 285 multiple choice questions Highlights the application of mass balance in food product traceability and the importance of viscosity measurement in a variety of food products Provides updated information on novel food processing techniques such as cold plasma, 3D food printing, nanospray drying, electrospraying, and electrospinning The textbook is designed for undergraduate and graduate students pursuing Food Technology and Food Process Engineering courses. This book would also be of interest to course instructors and food industry professionals.

Author: Marc J. Madou
Publisher: CRC Press
ISBN: 1482274000
Category : Technology & Engineering
Languages : en
Pages : 764

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Book Description
MEMS technology and applications have grown at a tremendous pace, while structural dimensions have grown smaller and smaller, reaching down even to the molecular level. With this movement have come new types of applications and rapid advances in the technologies and techniques needed to fabricate the increasingly miniature devices that are literally changing our world. A bestseller in its first edition, Fundamentals of Microfabrication, Second Edition reflects the many developments in methods, materials, and applications that have emerged recently. Renowned author Marc Madou has added exercise sets to each chapter, thus answering the need for a textbook in this field. Fundamentals of Microfabrication, Second Edition offers unique, in-depth coverage of the science of miniaturization, its methods, and materials. From the fundamentals of lithography through bonding and packaging to quantum structures and molecular engineering, it provides the background, tools, and directions you need to confidently choose fabrication methods and materials for a particular miniaturization problem. New in the Second Edition Revised chapters that reflect the many recent advances in the field Updated and enhanced discussions of topics including DNA arrays, microfluidics, micromolding techniques, and nanotechnology In-depth coverage of bio-MEMs, RF-MEMs, high-temperature, and optical MEMs. Many more links to the Web Problem sets in each chapter