Описание: Edited by two leading experts, this is a valuable reference for those working on food processing using immobilized cells or enzymes, and on delivery of food compounds via encapsulation. The emphasis is on strategy, since encapsulation technologies may change.
Описание: Edited by two leading experts, this is a valuable reference for those working on food processing using immobilized cells or enzymes, and on delivery of food compounds via encapsulation. The emphasis is on strategy, since encapsulation technologies may change.
Автор: Zhang, Jiawei Название: Encapsulation Technologies for Electronic Applications ISBN: 0128119780 ISBN-13(EAN): 9780128119785 Издательство: Elsevier Science Рейтинг: Цена: 30991.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Encapsulation Technologies for Electronic Applications, Second Edition, offers an updated, comprehensive discussion of encapsulants in electronic applications, with a primary emphasis on the encapsulation of microelectronic devices and connectors and transformers. It includes sections on 2-D and 3-D packaging and encapsulation, encapsulation materials, including environmentally friendly 'green' encapsulants, and the properties and characterization of encapsulants. Furthermore, this book provides an extensive discussion on the defects and failures related to encapsulation, how to analyze such defects and failures, and how to apply quality assurance and qualification processes for encapsulated packages.
In addition, users will find information on the trends and challenges of encapsulation and microelectronic packages, including the application of nanotechnology.
Increasing functionality of semiconductor devices and higher end used expectations in the last 5 to 10 years has driven development in packaging and interconnected technologies. The demands for higher miniaturization, higher integration of functions, higher clock rates and data, and higher reliability influence almost all materials used for advanced electronics packaging, hence this book provides a timely release on the topic.
Provides guidance on the selection and use of encapsulants in the electronics industry, with a particular focus on microelectronics
Includes coverage of environmentally friendly 'green encapsulants'
Presents coverage of faults and defects, and how to analyze and avoid them
Автор: Alexandru Mihai Grumezes Название: Encapsulations ISBN: 0128043075 ISBN-13(EAN): 9780128043073 Издательство: Elsevier Science Рейтинг: Цена: 23244.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Nanoencapsulation in the food industry is used to ferment food, promote food stability, and produce antimicrobials for food safety and quality. It also provides barriers between sensitive bioactive materials and the environment to allow taste and aroma differentiation and to mask bad flavors or smells, increases the bioavailability of food ingredients, improves the solubility of poorly water-soluble ingredients, enables higher ingredient retention during the food production process, and increases shelf life. "
Encapsulations" is the second volume in the "Nanotechnology in the Food Industry" series. It serves as a reference for nanotechnology in the area of encapsulation with food applications, discusses nanoencapsulation processes, discusses materials used in nanoencapsulation, and assesses which applications are most beneficial to the food industry. Includes the most up-to-date information on nanoencapsulation and nanocontainer-based delivery of antimicrobialsPresents nanomaterials for innovation based on scientific advancements in the fieldProvides control release strategies to enhance bioactivity, including methods and techniques for research and innovationProvides useful tools to improve the delivery of bioactive molecules and living cells into foods
Описание: In Encapsulation and Controlled Release Technologies in Food Systems, editor Lakkis has gathered a highly respected collection of expert contributors from industry and academia to highlight recent innovations in encapsulation and controlled release technologies in food systems.
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