Upscaling of Bio-Nano-Processes / Lecture Notes in Bioengineering (PDF)
Selective Bioseparation by Magnetic Particles
(Sprache: Englisch)
Despite ongoing progress in nano- and biomaterial sciences, large scale bioprocessing of nanoparticles remains a great challenge, especially because of the difficulties in removing unwanted elements during processing in food, pharmaceutical and feed...
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Despite ongoing progress in nano- and biomaterial sciences, large scale bioprocessing of nanoparticles remains a great challenge, especially because of the difficulties in removing unwanted elements during processing in food, pharmaceutical and feed industry at production level. This book presents magnetic nanoparticles and a novel technology for the upscaling of protein separation. The results come from the EU Project "MagPro2Life", which was conducted in cooperation of several european institutions and companies.
Autoren-Porträt
Prof. Dr.-Ing. Hermann Nirschl is head of chair of process machinery at the institute of mechanical process engineering and mechanics at the Karlsruhe Institute of Technology, focusing on process machinery in solid liquid separation, blending, milling, nanoscaled particle structures and numerical simulation.Dr. Karsten Keller is an Engineering Fellow of the Discovery Research group at Solae LLC (JV of DuPont) and has over 20 years of process engineering experience. He is developing novel processes for protein and new product opportunities from the lab-scale to commercial production and is the author of over 70 publications on subjects of separation, modeling, particle technology, biotechnology and nanotechnology. He is the inventor of 8 patents worldwide.
Bibliographische Angaben
- 2014, 2014, 245 Seiten, Englisch
- Herausgegeben: Hermann Nirschl, Karsten Keller
- Verlag: Springer-Verlag GmbH
- ISBN-10: 3662438992
- ISBN-13: 9783662438992
- Erscheinungsdatum: 02.08.2014
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
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- Größe: 9.98 MB
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Englisch
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