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2011 (4)

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Book
Bioreaction Engineering Principles
Authors: --- ---
ISBN: 1441996877 1441996885 Year: 2011 Publisher: New York, NY : Springer US : Imprint: Springer,

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Abstract

The present text is a complete revision of the 2nd edition from 2003 of the book with the same title. In recognition of the fast pace at which biotechnology is moving we have rewritten several chapters to include new scientific progress in the field from 2000 to 2010. More important we have changed the focus of the book to support its use, not only in universities, but also as a guide to design new processes and equipment in the bio-industry. A new chapter has been included on the prospects of the bio-refinery to replace many of the oil- and gas based processes for production of especially bulk chemicals. This chapter also serves to make students in Chemical Engineering and in the Bio-Sciences enthusiastic about the whole research field. As in previous editions we hope that the book can be used as textbook for classes, even at the undergraduate level, where chemical engineering students come to work side by side with students from biochemistry and microbiology. To help the chemical engineering students Chapter 1 includes a brief review of the most important parts of microbial metabolism. In our opinion this review is sufficient to understand microbial physiology at a sufficiently high level to profit from the rest of the book. Likewise the bio-students will not be overwhelmed by mathematics, but since the objective of the book is to teach quantitative process analysis and process design at a hands-on level some mathematics and model analysis is needed. We hope that the about 100 detailed examples and text notes, together with many instructive problems will be sufficient to illustrate how model analysis is used, also in Bio-reaction Engineering.


Book
Introduction to Food Process Engineering
Author:
ISBN: 9781441976628 1441976620 1283081695 9786613081698 1441976620 1441976612 Year: 2011 Publisher: New York, NY : Springer US : Imprint: Springer,

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Introduction to Food Process Engineering treats the principles of processing in a scientifically rigorous yet concise manner, and can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in the food industry who desire a greater understanding of the principles of the food processes with which they work. Written from a quantitative and mathematical perspective, this textbook is not simply a descriptive treatment of food processing. The aim is to give readers the confidence to use mathematical and quantitative analyses of food processes. To further this goal, each chapter includes a large number of worked examples and problems, with solutions provided in the back of the book. The mathematics necessary to read this book is limited to elementary differential and integral calculus and the simplest kind of differential equation. This second edition includes two additional chapters, Mass Transfer Operations and Minimal Processing Technology, as well as numerous new and revised figures.


Book
Carbon nanostructures for biomedical applications
Authors: ---
ISBN: 1283084007 9786613084002 3642148026 Year: 2011 Publisher: Berlin ; New York : Springer,

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Abstract

This book explores the potential of multi-functional carbon nanotubes for biomedical applications. It combines contributions from chemistry, physics, biology, engineering, and medicine. The complete overview of the state-of-the-art addresses different synthesis and biofunctionalisation routes and shows the structural and magnetic properties of nanotubes relevant to biomedical applications. Particular emphasis is put on the interaction of carbon nanotubes with biological environments, i.e. toxicity, biocompatibility, cellular uptake, intracellular distribution, interaction with the immune system and environmental impact. The insertion of NMR-active substances allows diagnostic usage as markers and sensors, e.g. for imaging and contactless local temperature sensing. The potential of nanotubes for therapeutic applications is highlighted by studies on chemotherapeutic drug filling and release, targeting and magnetic hyperthermia studies for anti-cancer treatment at the cellular level.


Book
Food engineering interfaces
Authors: --- --- ---
ISBN: 1441974741 9786613081681 144197475X 1283081687 Year: 2011 Publisher: New York : Springer,

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Abstract

Food Engineering Interfaces is based on invited presentations from the 10th International Congress on Engineering and Food (ICEF 10) held in Viña del Mar, Chile in April 2008. Published as part of Springer’s Food Engineering Series, the book includes 28 chapters contributed by world leaders in food engineering and related disciplines. Topics include the food engineering world through the years, advanced thermal and nonthermal processing of food, the modeling of gastric digestion, applications of CFD in food processing, food safety engineering, food engineering economics, incorporation of fibers into foods, bioseparation of nutraceuticals, supercritical fluid extraction of essential oils, caking of food powders, advances in food microstructure analysis, and food packaging. Aimed at the food industry and academia, this book is an excellent resource for anyone interested in the state of the art and the upcoming developments in food engineering, where health and well-being are central.

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