Hydrodynamic Stress Induced Dispersion of Nanoscale Agglomerates by a High Pressure Process - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Hydrodynamic Stress Induced Dispersion of Nanoscale Agglomerates by a High Pressure Process write by Robert Wengeler. This book was released on 2007. Hydrodynamic Stress Induced Dispersion of Nanoscale Agglomerates by a High Pressure Process available in PDF, EPUB and Kindle.
Microsystems for Pharmatechnology
Microsystems for Pharmatechnology - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Microsystems for Pharmatechnology write by Andreas Dietzel. This book was released on 2016-01-22. Microsystems for Pharmatechnology available in PDF, EPUB and Kindle. This book provides a comprehensive, state-of-the-art review of microfluidic approaches and applications in pharmatechnology. It is appropriate for students with an interdisciplinary interest in both the pharmaceutical and engineering fields, as well as process developers and scientists in the pharmaceutical industry. The authors cover new and advanced technologies for screening, production by micro reaction technology and micro bioreactors, small-scale processing of drug formulations, and drug delivery that will meet the need for fast and effective screening methods for drugs in different formulations, as well as the production of drugs in very small volumes. Readers will find detailed chapters on the materials and techniques for fabrication of microfluidic devices, microbioreactors, microsystems for emulsification, on-chip fabrication of drug delivery systems, respiratory drug delivery and delivery through microneedles, organs-on-chip, and more.
Production of Nanocomposites by Dispersing Nanoparticles in Epoxy Resin Based Polymers
Production of Nanocomposites by Dispersing Nanoparticles in Epoxy Resin Based Polymers - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Production of Nanocomposites by Dispersing Nanoparticles in Epoxy Resin Based Polymers write by Hendrik Eike Nolte. This book was released on 2013. Production of Nanocomposites by Dispersing Nanoparticles in Epoxy Resin Based Polymers available in PDF, EPUB and Kindle.
Encapsulations
Encapsulations - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Encapsulations write by Alexandru Grumezescu. This book was released on 2016-09-08. Encapsulations available in PDF, EPUB and Kindle. Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series,presents key elements in establishing food quality through the improvement of food flavor and aroma. The major benefits of nanoencapsulation for food ingredients include improvement in bioavailability of flavor and aroma ingredients, improvement in solubility of poor water-soluble ingredients, higher ingredient retention during production process, higher activity levels of encapsulated ingredients, improved shelf life, and controlled release of flavor and aroma. This volume discusses main nanoencapsulation processes such as spray drying, melt injection, extrusion, coacervation, and emulsification. The materials used in nanoencapsulation include lipids, proteins, carbohydrates, cellulose, gums, and food grade polymers. Applications and benefits of nanoencapsulation such as controlled release, protections, and taste masking will be explained in detail. Includes the most up-to-date information on nanoencapsulation and nanocontainer-based delivery of antimicrobials Presents nanomaterials for innovation based on scientific advancements in the field Provides control release strategies to enhance bioactivity, including methods and techniques for research and innovation Provides useful tools to improve the delivery of bioactive molecules and living cells into foods
Engineering Aspects of Food Emulsification and Homogenization
Engineering Aspects of Food Emulsification and Homogenization - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Engineering Aspects of Food Emulsification and Homogenization write by Marilyn Rayner. This book was released on 2015-04-24. Engineering Aspects of Food Emulsification and Homogenization available in PDF, EPUB and Kindle. Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at least) three different scientific specializations. Engineering Aspects of Food Emulsification and Homogenization describes the state-of-the-art technology and brings together aspects from physical chemistry, fluid mechanics, and chemical engineering. The book explores the unit operations used in emulsification and homogenization processes, using fundamental theory from different fields to discuss design and function of different emulsification techniques. This book summarizes the present understanding of the involved physical–chemical processes as well as specific information about the limits and possibilities for the different types of emulsifying equipment. It covers colloidal chemistry and engineering aspects of emulsification and discusses high-energy and low-energy emulsification methods. The chapters highlight low-energy emulsification processes such as membrane emulsification that are now industrially feasible. Dramatically more energy-efficient processes are being developed, and this book clarifies their present limitations, such us scale-up and achievable droplet sizes. The present literature on emulsification is, to a large degree, influenced by the division between physical chemistry, fluid dynamics, and chemical engineering. Written by experts drawn from academia and industry, this book brings those areas together to provide a comprehensive resource that gives a deeper understanding of emulsification and homogenization in food product development.
