Hydrodynamic Stress Induced Dispersion of Nanoscale Agglomerates by a High Pressure Process PDF Download
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Author: Robert Wengeler
Publisher: Cuvillier Verlag
ISBN: 3867271828
Category :
Languages : en
Pages : 183
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Book Description
Author: Robert Wengeler
Publisher: Cuvillier Verlag
ISBN: 3867271828
Category :
Languages : en
Pages : 183
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Book Description
Author: Andreas Dietzel
Publisher: Springer
ISBN: 3319269208
Category : Technology & Engineering
Languages : en
Pages : 353
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Book Description
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.
Author: Hendrik Eike Nolte
Publisher: Sierke Verlag
ISBN: 386844520X
Category :
Languages : en
Pages : 104
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Book Description
Author: Alexandru Grumezescu
Publisher: Academic Press
ISBN: 0128043784
Category : Science
Languages : en
Pages : 926
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Book Description
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
Author: Marilyn Rayner
Publisher: CRC Press
ISBN: 1466580445
Category : Technology & Engineering
Languages : en
Pages : 325
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Book Description
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 d
Author: Kai Knoerzer
Publisher: Woodhead Publishing
ISBN: 008100298X
Category : Technology & Engineering
Languages : en
Pages : 512
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Book Description
Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs. The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement. - Provides information on a variety of food processing technologies - Focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs - Presents a strong focus on the application of technologies in a variety of situations - Created by editors who have a background in both the industry and academia
Author: Giovanni Benelli
Publisher: MDPI
ISBN: 3039217860
Category : Science
Languages : en
Pages : 224
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Book Description
Nanomaterials possess astonishing physical and chemical properties. They play a key role in the development of novel and effective drugs, catalysts, sensors, and pesticides, to cite just a few examples. Notably, the synthesis of nanomaterials is usually achieved with chemical and physical methods needing the use of extremely toxic chemicals or high-energy inputs. To move towards more eco-friendly processes, researchers have recently focused on so-called “green synthesis”, where microbial, animal-, and plant-borne compounds can be used as cheap reducing and stabilizing agents to fabricate nanomaterials. Green synthesis routes are cheap, environmentally sustainable, and can lead to the fabrication of nano-objects with controlled sizes and shapes—two key features determining their bioactivity. However, real-world applications of green-fabricated nanomaterials are largely unexplored. Besides, what do we really know about their non-target toxicity? Which are their main modes of action? What is their possible fate in the environment? In this framework, the present Special Issue will include articles by expert authorities on nanomaterials synthesis and applications. Special emphasis will be placed on their impact on the environment and long-term toxicity.
Author:
Publisher:
ISBN:
Category : Chemistry, Technical
Languages : en
Pages : 460
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Book Description
Author:
Publisher:
ISBN:
Category : Particles
Languages : en
Pages : 386
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Book Description
Author: Ica Manas-Zloczower
Publisher: Carl Hanser Verlag GmbH Co KG
ISBN: 3446433716
Category : Technology & Engineering
Languages : en
Pages : 1184
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Book Description
Finally available again in its second edition, this classic covers everything from the basic principles to the various practical applications of state-of-the-art mixing and compounding. Part I: Mechanisms and Theory Basic Concepts - Mixing of Miscible Fluids - Mixing of Immiscible Fluids - Dispersive Mixing of Solid Additives - Distributive Mixing - Distribution Functions and Measures of Mixing Part II: Mixing Equipment - Modeling, Simulation, Visualization Batch Equipment Simulation - Batch Equipment Visualization - Continuous Equipment Simulation - Dispersive Mixing Devices in Single Screw - Twin Rotor Mixers - Co-Kneader - Visualization - Scale-up of Mixing Equipment - Scale-down of Mixing Equipment Part III Material Consideration, Properties and Characterization Solid additives (inorganic) - Solid additives (organic) - Compatibilizers (mechanisms, theory) - Material Consideration for Mixing at Nanoscale - Effect of Mixing on Properties of Compounds - Effect of Mixing on Rubber Properties Part IV Mixing Practices Internal Mixers - Single Screw Extruders - Twin Screw Extruders - Intermeshing Twin Screw Extruders - Reciprocating Screws - Reactive Compounding - Farrel Continuous Mixer
