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Author: Qian Shen
Publisher:
ISBN:
Category : Antioxidants
Languages : en
Pages : 278
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Book Description
"Astaxanthin is an active antioxidant and has beneficial effect on human health. However, its hydrophobic nature and susceptibility to light, heat and oxygen limit its application in most food systems. This study aimed to encapsulate astaxanthin using milk proteins and carbohydrate, in order to improve its stability and application in food systems. Whey protein isolate (WPI) and sodium caseinate (SC) are well known encapsulants and possess antioxidant properties. Soluble corn fibre 70 (SCF70) with DE 20 is believed to exhibit antioxidant activity and to improve encapsulating capacity of protein-based wall systems. They were therefore selected as the wall materials for encapsulation of astaxanthin. The wall solution was prepared from dissolving the emulsifier and carbohydrate containing a total of 20-24 wt% solids in water. The astaxanthin emulsions were prepared by two-stage homogeniser at 80 + 800 bars after passing through the homogeniser 4 times. The emulsion were then converted into powders with 0.33 wt% astaxanthin by spray drying at 160°C inlet air temperature and 70°C outlet air temperature. The properties of the emulsions were evaluated including droplet size, size distribution, zeta potential, and viscosity. The powder produced from spray drying were characterised by chemical and physical tests including water activity, microencapsulation efficiency, surface properties and oxidative stability. The interaction between wall materials was studied using Fourier Transform Infrared Spectroscopy (FTIR) while the bioaccessibility was investigated in an in vitro digestion study. Results show that droplet size of the astaxanthin emulsions was below 200 nm and size distribution appeared to be narrowly distributed. Therefore, particle size would have little effect on the physicochemical properties of spray dried powders. The low viscosity of the parent emulsions probably exhibited little effect on the spray drying process. It was found that the reconstituted emulsion and parent emulsion both had droplet size below 200 nm. This indicates that the astaxanthin emulsions could be stable during spray drying. Scanning electron microscopy reveals that formation of surface dents on some samples caused by particle shrinkage during early drying process. Particle with WPI based wall systems had smoother outer surface than those formulated with SC based wall matrices, suggesting that WPI could be a suitable encapsulating agent in combination with soluble corn fibre 70. Microencapsulation efficiency of the microencapsulated astaxanthin was above 88%, indicating the wall matrices were effective in preventing penetration of the organic solvent into the microcapsule. Storage test was conducted at 45°C and 33% relative humidity, under air and nitrogen environment. The oxidative stability of the astaxanthin microcapsules was determined by measuring peroxide value and p-anisidine value. Results show that surface oil might not be related to the oxidative stability of the microcapsules and other factors might adversely affect the oxidative stability. Changes in the physical state of the amorphous powders due to the difference in water activity between the powders and storage environment might influence the oxidative stability and the astaxanthin content in the microcapsules. Results indicate that wall composition may have little effect on the oxidative stability of the microencapsulated astaxanthin. Astaxanthin content in microcapsules with high oil content decreased slightly faster than in those containing less oil content. Oxidative stability of the microcapsules could be related to the antioxidant activity of raw materials. The FTIR results indicated the possibility of Maillard reaction products formation, which may also influence the oxidative stability of the microcapsules. The in vitro digestion results suggested that the digestivity of the WPI based wall systems might be better than that of the SC based wall systems, as the bioaccessibility of the microcapsule were higher. The presence of dietary fibre (i.e., SCF70) and wall thickness might affect the in vitro digestivity of the microcapsules. Overall, the best formulation showing the best bioaccessibility (71.67%) is the WPI/SCF 70 ratio of 1/0.5 and the wall/core ratio of 2. In summary, this research has shown that microencapsulation of astaxanthin by spray drying technique is capable of producing a more stable microcapsule that has potential application in food system"--Abstract.
Author: Qian Shen
Publisher:
ISBN:
Category : Antioxidants
Languages : en
Pages : 278
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Book Description
"Astaxanthin is an active antioxidant and has beneficial effect on human health. However, its hydrophobic nature and susceptibility to light, heat and oxygen limit its application in most food systems. This study aimed to encapsulate astaxanthin using milk proteins and carbohydrate, in order to improve its stability and application in food systems. Whey protein isolate (WPI) and sodium caseinate (SC) are well known encapsulants and possess antioxidant properties. Soluble corn fibre 70 (SCF70) with DE 20 is believed to exhibit antioxidant activity and to improve encapsulating capacity of protein-based wall systems. They were therefore selected as the wall materials for encapsulation of astaxanthin. The wall solution was prepared from dissolving the emulsifier and carbohydrate containing a total of 20-24 wt% solids in water. The astaxanthin emulsions were prepared by two-stage homogeniser at 80 + 800 bars after passing through the homogeniser 4 times. The emulsion were then converted into powders with 0.33 wt% astaxanthin by spray drying at 160°C inlet air temperature and 70°C outlet air temperature. The properties of the emulsions were evaluated including droplet size, size distribution, zeta potential, and viscosity. The powder produced from spray drying were characterised by chemical and physical tests including water activity, microencapsulation efficiency, surface properties and oxidative stability. The interaction between wall materials was studied using Fourier Transform Infrared Spectroscopy (FTIR) while the bioaccessibility was investigated in an in vitro digestion study. Results show that droplet size of the astaxanthin emulsions was below 200 nm and size distribution appeared to be narrowly distributed. Therefore, particle size would have little effect on the physicochemical properties of spray dried powders. The low viscosity of the parent emulsions probably exhibited little effect on the spray drying process. It was found that the reconstituted emulsion and parent emulsion both had droplet size below 200 nm. This indicates that the astaxanthin emulsions could be stable during spray drying. Scanning electron microscopy reveals that formation of surface dents on some samples caused by particle shrinkage during early drying process. Particle with WPI based wall systems had smoother outer surface than those formulated with SC based wall matrices, suggesting that WPI could be a suitable encapsulating agent in combination with soluble corn fibre 70. Microencapsulation efficiency of the microencapsulated astaxanthin was above 88%, indicating the wall matrices were effective in preventing penetration of the organic solvent into the microcapsule. Storage test was conducted at 45°C and 33% relative humidity, under air and nitrogen environment. The oxidative stability of the astaxanthin microcapsules was determined by measuring peroxide value and p-anisidine value. Results show that surface oil might not be related to the oxidative stability of the microcapsules and other factors might adversely affect the oxidative stability. Changes in the physical state of the amorphous powders due to the difference in water activity between the powders and storage environment might influence the oxidative stability and the astaxanthin content in the microcapsules. Results indicate that wall composition may have little effect on the oxidative stability of the microencapsulated astaxanthin. Astaxanthin content in microcapsules with high oil content decreased slightly faster than in those containing less oil content. Oxidative stability of the microcapsules could be related to the antioxidant activity of raw materials. The FTIR results indicated the possibility of Maillard reaction products formation, which may also influence the oxidative stability of the microcapsules. The in vitro digestion results suggested that the digestivity of the WPI based wall systems might be better than that of the SC based wall systems, as the bioaccessibility of the microcapsule were higher. The presence of dietary fibre (i.e., SCF70) and wall thickness might affect the in vitro digestivity of the microcapsules. Overall, the best formulation showing the best bioaccessibility (71.67%) is the WPI/SCF 70 ratio of 1/0.5 and the wall/core ratio of 2. In summary, this research has shown that microencapsulation of astaxanthin by spray drying technique is capable of producing a more stable microcapsule that has potential application in food system"--Abstract.
Author: Yake Zhan
Publisher:
ISBN:
Category : Carotenoids
Languages : en
Pages : 260
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Book Description
Fish oil and astaxanthin are two functional ingredients with health benefits to humans, however both are susceptible to oxidation during processing. This study aimed to investigate the microencapsulation of fish oil and astaxanthin by spray drying them with whey protein isolate (WPI) and either maltodextrin (MD) or soluble corn fiber (SCF) to act as wall materials. The emulsions consisted of different wall/core ratios (4:1 and 2:1) and protein/polysaccharide ratios (2:1, 1:1, and 1:2) were prepared using a high-speed homogenizer first and then a high-pressure homogenizer. The average droplet size, particle size distribution and zeta-potential were evaluated, as well as the changes in antioxidant capacity and the oxidation extent of the core material, during 15-day storage trials. The emulsions that gave the best stability were then spray dried into microcapsules at inlet temperatures of both 160 °C and 180 °C. The characteristics of the microcapsules, including water activity, surface oil, encapsulation efficiency and reconstitution properties, were investigated. In addition, the storage stability of each microcapsule was compared with that of the original emulsion. Finally, an in vitro digestion assay was conducted to study the digestibility of the microcapsules. All the formulated emulsions showed narrow droplet size and particle size distribution, with the emulsions with a wall/core ratio of 4:1 and a protein/polysaccharide ratio of 2:1 having the best stability. The results indicated that the blending of astaxanthin and fish oil could effectively inhibit the oil phase oxidation, resulting in better stability. The inlet temperature of 160 °C showed better microcapsule physical characteristics, including good water activity, lower surface oil content, and higher encapsulation efficiency. Scanning electron microscopy revealed that the microcapsules had surface dents but no cracks, which could support core preservation capacity. The microcapsules were also found to have higher stability than that of the original emulsions. The in vitro digestion assay confirmed the bioaccessibility of EPA, DHA, and astaxanthin at the intestinal phase. It also illustrated that fish oil and astaxanthin spray dried with a combination of WPI and MD resulted in better digestibility than those spray-dried with a combination of WPI and SCF. Overall, this research demonstrates that spray drying for microencapsulation is a potential means of enhancing the stability of fish oil and astaxanthin, and that the co-encapsulation of astaxanthin with fish oil could further enhance the stability of fish oil in microcapsules.
Author: Youngjun You
Publisher:
ISBN:
Category : Antioxidants
Languages : en
Pages : 316
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Book Description
Vitamin E and coenzyme Q10 (CoQ10) exhibit effective antioxidant activity which can be enhanced through their synergistic interaction. Lacking these two antioxidants may lead to serious disease in human. However, both antioxidants are sensitive to environmental factors including oxygen, light and heat. Also, they are highly lipophilic that largely limits their applicability in food. Therefore, microencapsulation of these two components through spray drying may enhance their stability and application in food systems. However, conventional spray dryer produces polydispersed microcapsules which may hinder the efficient handling of powder as well as allowing droplets to experience different evaporation process during the constant drying condition. Hence, this study aimed to co-encapsulate vitamin E with CoQ10 using milk proteins and carbohydrates through microfluidic jet spray dryer (MFJSD) to determine the synergistic antioxidant activity of vitamin E and CoQ10 in microcapsules as well as enhancing their stability and applicability in food system. Whey protein isolate (WPI) is widely used emulsifier to encapsulate food ingredients that also exhibit antioxidant activity. Carbohydrates are also commonly used as stabilisers and blending proteins with carbohydrate is known to improve encapsulation efficiency and stability of microcapsules. Therefore, maltodextrin (National M3) and soluble corn fibre (PromitorTM soluble corn fibre 70) were employed as stabilisers. By blending with WPI, these carbohydrates were used to encapsulate vitamin E and CoQ10. Wall materials were dispersed in water either blended or alone to prepare the wall solution with 30% solids. The emulsions containing vitamin E and CoQ10 were produced by ultraturrax homogeniser at 13,500 rpm which was further homogenised by nano-homogenize machine at 800 ± 50 bars for 6 passes. The conversion of emulsion into powders were achieved by spray drying at 190oC inlet and 90oC outlet air temperature using disturbance frequency between 6,000 to 8,000 kHz. The emulsion characteristics studied were emulsion droplet size, size distribution, viscosity and its stability. The properties of powder were determined including moisture content, density, flowability, wettability, morphology, core material retention. The storage stability of microcapsulesat room temperature was carried out by evaluating change in the colour, microencapsulation efficiency and oxidative stability of microcapsules. Microcapsule digestibility was assessed by using in vitro digestion study. Results describe that the droplet size of all emulsions was below 200 nm with narrow size distribution. The viscosity of the emulsions was low and visual observation with emulsion droplet measurement indicated the sufficient stability of emulsions during spray drying. Microcapsules prepared by WPI had the highest mean moisture content where the mean density was the greatest in microcapsules prepared by WPI and SCF and the lowest powder flowability was indicated from microcapsules prepared by WPI and M3. The wetting time of microcapsule was the longest in microcapsules prepared by WPI compare to the blend WPI with carbohydrates. Scanning electron microscopy showed the apparent surface cracks on microcapsule prepared by WPI and surface dents on microcapsule prepared by WPI and WPI with M3. Uniformity in the size of microcapsules was apparent in microcapsules produced by WPI and WPI with SCF. The retention of core materials in all microcapsule was above 90%, indicating effective retention of core materials in microcapsules. Storage test performed at room temperature (=25°C) determined that the initial microencapsulation efficiency of all microcapsules was 90% that slightly reduced over time. This proves the effectiveness of wall system against organic solvent penetration through the wall matrices. Colour parameters measured during the storage test show that the original colour of the wall materials and non-enzymatic browning occurred between wall materials can influence the overall colour of microcapsules. Oxidative stability results conducted for storage trial showed that co-encapsulating vitamin E with CoQ10 improved the oxidative stability of microcapsules regardless of wall materials used. However, the best synergistic antioxidant activity between vitamin E and CoQ10 was observed from microcapsules prepared byWPI with M3 indicated by the lowest IC50 value. Hence, blending WPI with M3 might give the best synergistic activity when co-encapsulating vitamin E with CoQ10 together. The in vitro oral and gastric digestion phase results show that microcapsules prepared by WPI or WPI with M3 would provide better protection of core materials than that microcapsules prepared by WPI with SCF during digestion. This is because microcapsules prepared by WPI with SCF turned into watery state immediately after the contact with water and thus core contents would be destroyed during gastric phase of digestion before reaching intestinal phase. In summary, this study has illustrated that co-encapsulating of vitamin E with CoQ10 by using MFJSD is suitable to produce microcapsules showing synergistic activity between core materials with good stability which potentially be able to be applied in food system.
Author: C. Anandharamakrishnan
Publisher: John Wiley & Sons
ISBN: 1118864190
Category : Technology & Engineering
Languages : en
Pages : 312
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Book Description
Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products. Encapsulation technology for bioactive compounds has gained momentum in the last few decades and a series of valuable food compounds, namely flavours, carotenoids and microbial cells have been successfully encapsulated using spray drying. Spray Drying Technique for Food Ingredient Encapsulation provides an insight into the engineering aspects of the spray drying process in relation to the encapsulation of food ingredients, choice of wall materials, and an overview of the various food ingredients encapsulated using spray drying. The book also throws light upon the recent advancements in the field of encapsulation by spray drying, i.e., nanospray dryers for production of nanocapsules and computational fluid dynamics (CFD) modeling. Addressing the basics of the technology and its applications, the book will be a reference for scientists, engineers and product developers in the industry.
Author: C. Anandharamakrishnan
Publisher: John Wiley & Sons
ISBN: 1118864271
Category : Technology & Engineering
Languages : en
Pages : 315
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Book Description
Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products. Encapsulation technology for bioactive compounds has gained momentum in the last few decades and a series of valuable food compounds, namely flavours, carotenoids and microbial cells have been successfully encapsulated using spray drying. Spray Drying Technique for Food Ingredient Encapsulation provides an insight into the engineering aspects of the spray drying process in relation to the encapsulation of food ingredients, choice of wall materials, and an overview of the various food ingredients encapsulated using spray drying. The book also throws light upon the recent advancements in the field of encapsulation by spray drying, i.e., nanospray dryers for production of nanocapsules and computational fluid dynamics (CFD) modeling. Addressing the basics of the technology and its applications, the book will be a reference for scientists, engineers and product developers in the industry.
Author: Sri Haryani Anwar
Publisher: Cuvillier Verlag
ISBN: 3736937172
Category : Science
Languages : en
Pages : 210
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Book Description
The stability of microencapsulated fish oil prepared using various drying methods is investigated. In the preliminary study, two production processes, i.e., spray granulation (SG) and SG followed by film coating (SG-FC) are examined and compared. First, three types of fish oil (10/50, 33/22, and 18/12) based on the ratios of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are used in the SG process. Each type of fish oil was emulsified with soybean soluble polysaccharide (SSPS) and maltodextrin to produce 25% oil powders. Second, a 15% film coating of hydroxypropyl betacyclodextrin (HPBCD) is applied to the SG granules. The powder stability against oxidation is examined by measurement of peroxide values (PV) and GC-headspace propanal after 6- week’s storage at room temperature (± 21 ºC) and at 3 - 4 ºC. The results show that the coated powders have lower stability than uncoated powders and this indicates that the film coating by HPBCD ineffectively protected the fish oil as the coating process might have induced further oxidation. In the main research, emulsions of 33/22 fish oil are prepared with four combinations of matrices and microcapsules are produced by SG, spray drying (SD), and freeze drying (FD). The objective is to identify the most critical factors which determine powder stability and to further examine the superiority of the SG process compared to other drying processes. Oxidation parameters and analytical methods remain the same as in the preliminary study, but the storage time is extended to 8 weeks. The best matrices are a combination of 10% (w/w) SSPS and 65% (w/w) OSA-starch. Microencapsulation of 620 mg/g fish oil with these coating materials then dried by SG is able to produce fish oil powder having a very low propanal content and with a shelf life of five weeks at ± 21 ºC. The ability of SSPS to form thick membranes at the oil/water interface and the role of both matrices to stabilize emulsion by steric repulsion are critical to prevent early formation of peroxides. The results of the present research indicate that instead of layering a single concentrated core, microcapsule formation by the SG process is actually started by agglomeration of seed particles. The seed particles are then covered by the growth of droplet deposition and the granule surface is coated by fine particles. This assumption is supported by scanning electron microscope (SEM) examinations which verify the raspberry-like microstructure of the final granules. Therefore, it can be assumed that the SG process produces “multiple encapsulations” granules and provides maximum protection to the oil droplets. Comparison of the SG, SG-FC, SD, and FD processes confirms that combination of matrices, drying temperature, microcapsule morphology, and processing time are among the most critical factors governing the stability. Exposure to high drying temperature or heat is proved to be a limiting factor for drying unstable emulsion. If a process does not apply high drying temperature, the particle morphology becomes a determining factor for product stability. The main contribution of this study is to provide in-depth evaluation of four different drying processes with comprehensive information on the drying mechanisms in relation to how they affect the stability of microcapsules. The amount of polyunsaturated fatty acids (PUFAs), fish oil quality, type of matrix, and their physicochemical characteristics are also discussed in this study.
Author: Halina Maria Ekiert
Publisher: Springer
ISBN: 9783030781590
Category : Science
Languages : en
Pages : 861
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Book Description
This book provides a comprehensive reference guide to plant-derived antioxidants, their beneficial effects, mechanisms of action, and role in disease prevention and improving general health (anti-ageing effect). The content is divided into three main parts, the first of which covers various antioxidants (such as polyphenols, carotenoids, tocopherols, tocotrienols, glutathione, ascorbic acid), their origins, plant biochemistry and industrial utilization. In turn, the book’s second, main part focuses on antioxidants’ beneficial health effects, explains biochemical fundamentals such as the free radical theory and oxidative stress, and discusses antioxidants’ role in e.g. cancer, cardiovascular diseases, inflammation, degenerative diseases and ageing. The third part reviews general laboratory methods for antioxidant screening, preservation and determination. Written by an international team of experts, this highly interdisciplinary book will benefit a broad range of health professionals and researchers working in biochemistry, biotechnology, nutrition, plant science and food chemistry. It offers an indispensable, up-to-date guide for anyone interested in antioxidants and the role of a plant-based diet in disease prevention and control
Author: Seid Mahdi Jafari
Publisher: CRC Press
ISBN: 1000416445
Category : Technology & Engineering
Languages : en
Pages : 501
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Book Description
Encapsulation of bioactives is a fast-growing approach in the food and pharmaceutical industry. Spray Drying Encapsulation of Bioactive Materials serves as a source of information to offer specialized and in-depth knowledge on the most well-known and used encapsulation technology (i.e., spray drying) and corresponding advances. It describes the efficacy of spray drying in terms of its advantages and challenges for encapsulation of bioactive ingredients. Discusses the potential of this technique to pave the way toward cost-effective, industrially relevant, reproducible, and scalable processes that are critical to the development of delivery systems for bioactive incorporation into innovative functional food products and pharmaceuticals Presents the latest research outcomes related to spray drying technology and the encapsulation of various bioactive materials Covers advances in spray drying technology that may result in a more efficient encapsulation of bioactive ingredients Includes computational fluid dynamics, advanced drying processes, as well as the morphology of the dried particles, drying kinetics analyzers, process controllers and adaptive feedback systems, inline powder analysis technologies, and cleaning-in-place equipment Aimed at food manufacturers, pharmacists, and chemical engineers, this work is of interest to anyone engaged in encapsulation of bioactive ingredients for both nutraceutical and pharmaceutical applications.
Author: M. Selvamuthukumaran
Publisher: CRC Press
ISBN: 0429621787
Category : Health & Fitness
Languages : en
Pages : 348
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Book Description
Spray drying is a mechanical process by which materials in liquid form can be converted into solid form such as powders. It is a rapid, continuous, cost-effective, reproducible and scalable process for producing dry powders from a fluid material by atomization through an atomizer into a hot drying gas medium, usually air. The Handbook on Spray Drying Applications for Food Industries deals with recent techniques adopted in spray drying systems for drying a vast array of food products, novel and emerging tools used for spray drying of antioxidant rich products, optimized conditions used for extraction and production of herbal powders by using spray drying techniques, and problems encountered during spray drying of acid and sugar rich foods and also various herbal powders. The book discusses the encapsulation of flavors by using the spray drying process providing a comparison with other encapsulation techniques. It reviews the retention of bioactive compounds and the effect of different parameters on bioactive compounds during spray drying of juice. Moreover, the book explains the effect of novel approaches of spray drying on nutrients. The book addresses strategies adopted for retention of nutrients and survival of probiotic bacteria during spray drying processing. It also identifies packaging material needed for enhanced product stability. The safety and quality aspects of manufacturing spray dried food products are discussed. Key Features: Describes the design of high performance spray drying systems Highlights the strategy adopted for maximizing the yield potential of various spray dried food products Discusses strategies adopted for retention of nutrients and survival of probiotic bacteria during spray drying process Contains charts, procedure flow sheets, tables, figures, photos, and a list of spray drying equipment suppliers This book will benefit entrepreneurs, food scientists, academicians and students by providing in-depth knowledge about spray drying of foods for quality retention and also for efficient consumer acceptability of finished products.
Author: Jian-Xin Zhou
Publisher: Springer Nature
ISBN: 9811597707
Category : Medical
Languages : en
Pages : 306
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Book Description
This book covers the up-to-date advancement of respiratory monitoring in ventilation support as well as detecting the physiological responses to therapeutic interventions to avoid complications. Mechanical ventilation nowadays remains the cornerstone in life saving in critically ill patients with and without respiratory failure. However, conclusive evidences show that mechanical ventilation can also cause lung damage, specifically, in terms of ventilator-induced lung injury. Respiratory monitoring encloses a series of physiological and pathophysiological measurements, from basic gas exchange and ventilator wave forms to more sophisticated diaphragm function and lung volume assessments. The progress of respiratory monitoring has always been accompanied by advances in technology. However, how to properly conduct the procedures and correctly interpret the data requires clear definition. The book introduces respiratory monitoring techniques and data analysis, including gas exchange, respiratory mechanics, thoracic imaging, lung volume measurement, and extra-vascular lung water measurement in the initial part. How to interpret the acquired and derived parameters and to illustrate their clinical applications is presented thoroughly. In the following part, the applications of respiratory monitoring in specific diseases and conditions is introduced, including acute respiratory distress syndrome, obstructive pulmonary diseases, patient-ventilator asynchrony, non-invasive ventilation, brain injury with increased intracranial pressure, ventilator-induced diaphragm dysfunction, and weaning from mechanical ventilation. This book is intended primarily for ICU physicians and other practitioners including respiratory therapists, ICU nurses and trainees who come into contact with patients under mechanical ventilation. This book also provides guidance for clinical researchers who take part in respiratory and mechanical ventilation researches.
