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Table of Contents
Intro
Preface
Contents
1 Introduction to Sterilization and Preservation Using Supercritical CO2
1.1 Relevance of Sterilization and Preservation of Food Products
1.1.1 Scope of Sterilization and Preservation
1.1.2 Need for a Green Effective Technology in Food Industries
1.2 Relevance of Sterilization in Medical Industries
1.2.1 Emergence of New Biomaterials
1.2.2 Need for a Green Effective Technology for Biomaterials and Medical Devices
1.3 Relevance of Sterilization with ScCO2 for Management of Clinical Solid Wastes
References
2 Classification of Foods, Biomaterials, and Microorganisms
2.1 Food Constituents
2.1.1 Water
2.1.2 Minerals
2.1.3 Carbohydrates
2.1.4 Fats and Lipids
2.1.5 Organic Acids
2.1.6 Nitrogen Containing Substances
2.1.7 Vitamins
2.1.8 Proteins
2.1.9 Enzymes
2.1.9.1 Pectin esterase
2.1.9.2 Polygalacturonase
2.1.9.3 Polyphenol oxidase
2.1.9.4 Lipoxygenase
2.1.9.5 Actions and Protein Structure of Enzymes
2.2 Classification of Foods by Characteristic Properties
2.2.1 Texture
2.2.2 Color
2.2.3 Flavor
2.2.4 Nutritional Aspects
2.2.5 Food Extracts and Phyto-Pharmaceuticals
2.2.6 Safety, Diversity and Complexity
2.3 Factors Causing Degradation and Spoilage of Foods
2.3.1 Physical Factors
2.3.2 Chemical Factors
2.3.3 Microorganisms
2.4 Undesirable Enzymes and Hurdles in Food Industry
2.5 Classification of Biomaterials by their Activity
2.5.1 Natural Polymers
2.5.2 Artificial Polymers
2.5.3 Medical Implants
2.6 Microorganisms Involved in Contamination of Biomaterials
2.6.1 Sources of Contamination
2.6.2 Classification of Agents of Contamination
2.6.2 1 Prions
2.6.2.2 Endotoxins
2.7 Contamination from Clinical Waste and Microflora
2.7.1 Contaminants in Clinical Solid Waste
2.7.2 Contaminants in Liquid Medical Waste
References
3 Characterization Methods and Evaluation of Sterility
3.1 Relevance of Microbial analysis in Food Industry
3.1.1 Sources of Contamination
3.1.2 Standard Testing Methods for Microbes
3.1.2.1 Culture-based Methods
3.1.2.2 Culture-independent Methods
3.1.3 Environment Scanning Electron Microscope (ESEM)
3.1.4 Limits of Detection and Requirements of Inactivation
3.1.5 Standard Testing Methods for Enzyme Activity
3.1.5.1 Color Measurement
3.1.5.2 H-NMR Analysis of Polysaccharides
3.1.5.3 Lipoxygenase Assay
3.1.5.4 Trypsin Inhibitor Assay
3.1.5.5 Free Fatty Acid Analysis
3.2 Relevance of Microbial analysis in Biomaterials
3.2.1 Factors for Contamination
3.2.2 Detection and Testing Methods
3.2.3 Standards of Sterility and Sterilization Efficiency
3.3 Standards of Sterility Levels for Clinical Waste Management
References:
4 Conventional Processes for Sterilization and Preservation
4.1 Food Preservation
4.2 Food Preservation Techniques
4.2.1 Reduction in Temperature
Preface
Contents
1 Introduction to Sterilization and Preservation Using Supercritical CO2
1.1 Relevance of Sterilization and Preservation of Food Products
1.1.1 Scope of Sterilization and Preservation
1.1.2 Need for a Green Effective Technology in Food Industries
1.2 Relevance of Sterilization in Medical Industries
1.2.1 Emergence of New Biomaterials
1.2.2 Need for a Green Effective Technology for Biomaterials and Medical Devices
1.3 Relevance of Sterilization with ScCO2 for Management of Clinical Solid Wastes
References
2 Classification of Foods, Biomaterials, and Microorganisms
2.1 Food Constituents
2.1.1 Water
2.1.2 Minerals
2.1.3 Carbohydrates
2.1.4 Fats and Lipids
2.1.5 Organic Acids
2.1.6 Nitrogen Containing Substances
2.1.7 Vitamins
2.1.8 Proteins
2.1.9 Enzymes
2.1.9.1 Pectin esterase
2.1.9.2 Polygalacturonase
2.1.9.3 Polyphenol oxidase
2.1.9.4 Lipoxygenase
2.1.9.5 Actions and Protein Structure of Enzymes
2.2 Classification of Foods by Characteristic Properties
2.2.1 Texture
2.2.2 Color
2.2.3 Flavor
2.2.4 Nutritional Aspects
2.2.5 Food Extracts and Phyto-Pharmaceuticals
2.2.6 Safety, Diversity and Complexity
2.3 Factors Causing Degradation and Spoilage of Foods
2.3.1 Physical Factors
2.3.2 Chemical Factors
2.3.3 Microorganisms
2.4 Undesirable Enzymes and Hurdles in Food Industry
2.5 Classification of Biomaterials by their Activity
2.5.1 Natural Polymers
2.5.2 Artificial Polymers
2.5.3 Medical Implants
2.6 Microorganisms Involved in Contamination of Biomaterials
2.6.1 Sources of Contamination
2.6.2 Classification of Agents of Contamination
2.6.2 1 Prions
2.6.2.2 Endotoxins
2.7 Contamination from Clinical Waste and Microflora
2.7.1 Contaminants in Clinical Solid Waste
2.7.2 Contaminants in Liquid Medical Waste
References
3 Characterization Methods and Evaluation of Sterility
3.1 Relevance of Microbial analysis in Food Industry
3.1.1 Sources of Contamination
3.1.2 Standard Testing Methods for Microbes
3.1.2.1 Culture-based Methods
3.1.2.2 Culture-independent Methods
3.1.3 Environment Scanning Electron Microscope (ESEM)
3.1.4 Limits of Detection and Requirements of Inactivation
3.1.5 Standard Testing Methods for Enzyme Activity
3.1.5.1 Color Measurement
3.1.5.2 H-NMR Analysis of Polysaccharides
3.1.5.3 Lipoxygenase Assay
3.1.5.4 Trypsin Inhibitor Assay
3.1.5.5 Free Fatty Acid Analysis
3.2 Relevance of Microbial analysis in Biomaterials
3.2.1 Factors for Contamination
3.2.2 Detection and Testing Methods
3.2.3 Standards of Sterility and Sterilization Efficiency
3.3 Standards of Sterility Levels for Clinical Waste Management
References:
4 Conventional Processes for Sterilization and Preservation
4.1 Food Preservation
4.2 Food Preservation Techniques
4.2.1 Reduction in Temperature