Academic literature on the topic 'Ca-alginate'
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Journal articles on the topic "Ca-alginate"
Dianawati, Dianawati, Vijay Mishra, and Nagendra P. Shah. "Role of Calcium Alginate and Mannitol in Protecting Bifidobacterium." Applied and Environmental Microbiology 78, no. 19 (July 27, 2012): 6914–21. http://dx.doi.org/10.1128/aem.01724-12.
Full textPetzold, Guillermo, María Pia Gianelli, Graciela Bugueño, Raymond Celan, Constanza Pavez, and Patricio Orellana. "Encapsulation of liquid smoke flavoring in ca-alginate and ca-alginate-chitosan beads." Journal of Food Science and Technology 51, no. 1 (July 9, 2013): 183–90. http://dx.doi.org/10.1007/s13197-013-1090-z.
Full textMachida-Sano, Ikuko, Sakito Ogawa, Makoto Hirakawa, and Hideo Namiki. "Evaluation of Three-Dimensional Porous Iron-Cross-Linked Alginate as a Scaffold for Cell Culture." ISRN Biomaterials 2014 (February 6, 2014): 1–6. http://dx.doi.org/10.1155/2014/375758.
Full textMeng, Zhi-Jun, Wei Wang, Rui Xie, Xiao-Jie Ju, Zhuang Liu, and Liang-Yin Chu. "Microfluidic generation of hollow Ca-alginate microfibers." Lab on a Chip 16, no. 14 (2016): 2673–81. http://dx.doi.org/10.1039/c6lc00640j.
Full textTruong, Vinh. "Release kinetics of lime essential oil (Citrus aurantifolia) from beads microencapsulated through ion-gel method." Journal of Agriculture and Development 20, no. 1 (February 26, 2021): 58–66. http://dx.doi.org/10.52997/jad.8.01.2021.
Full textParaskevopoulou, Patrina, Grigorios Raptopoulos, Faidra Leontaridou, Maria Papastergiou, Aikaterini Sakellari, and Sotirios Karavoltsos. "Evaluation of Polyurea-Crosslinked Alginate Aerogels for Seawater Decontamination." Gels 7, no. 1 (March 4, 2021): 27. http://dx.doi.org/10.3390/gels7010027.
Full textPeng, Li, Jia Ni Huan, Jing Hua Gong, and Jing Hong Ma. "Preparation and Characterization of Stimuli-Responsive Poly(N-Isopropylacrylamide)/Ca-Alginate Hydrogel Fiber by Microfluidic Spinning." Materials Science Forum 898 (June 2017): 2360–65. http://dx.doi.org/10.4028/www.scientific.net/msf.898.2360.
Full textWibowo, Agung Ari, Ade Sonya Suryandari, Eko Naryono, Vania Mitha Pratiwi, Muhammad Suharto, and Naila Adiba. "Encapsulation of Clove Oil within Ca-Alginate-Gelatine Complex: Effect of Process Variables on Encapsulation Efficiency." Jurnal Teknik Kimia dan Lingkungan 5, no. 1 (April 29, 2021): 71. http://dx.doi.org/10.33795/jtkl.v5i1.214.
Full textBediako, John Kwame, Myung Hee Song, and Yeoung Sang Yun. "Fabrication and Application of Polyethylenimine/Ca-Alginate Blended Hydrogel Fibers as High-Capacity Adsorbents for Recovery of Gold from Acidic Solutions." Solid State Phenomena 262 (August 2017): 103–6. http://dx.doi.org/10.4028/www.scientific.net/ssp.262.103.
Full textXu, Feng Lan, Yu Bao Li, Jimei Han, and Guo Yu Lv. "Biodegradable Porous Nano-Hydroxyapatite/Alginate Scaffold." Materials Science Forum 486-487 (June 2005): 189–92. http://dx.doi.org/10.4028/www.scientific.net/msf.486-487.189.
Full textDissertations / Theses on the topic "Ca-alginate"
Gündüz, Meltem Harsa Şebnem. "Lactic acid production by lactobacillus casei nrrl b-441 immobilized in chitosan stabilized ca-alginate beads/." [s.l.]: [s.n.], 2005. http://library.iyte.edu.tr/tezler/master/gidamuh/T000427.pdf.
Full textSARANG, SANJAY S. "METHACRYLATE AND Ca-ALGINATE POLYMERS AS BARRIER COATINGS FOR PROTECTION AND CONTROLLED RELEASE OF VITAMIN C." University of Cincinnati / OhioLINK, 2004. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1078246935.
Full textSarang, Sanjay. "Methacrylate and and Ca-alginate polymers as barrier coatings for protection and controlled release of vitamin C." Cincinnati, Ohio : University of Cincinnati, 2004. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=ucin1078246935.
Full textCrouse, Daniel W. (Daniel Wade). "A model for the biodegradation of tetrachloroethylene by a mixed aerobic-anaerobic culture immobilized in Ca-alginate." Thesis, Massachusetts Institute of Technology, 1994. http://hdl.handle.net/1721.1/35959.
Full textPravinata, Linda Christina. "A rapid method of Ca-alginate microgel particle production and encapsulations of water-soluble and water-insoluble compounds via the Leeds Jet Homogenizer." Thesis, University of Leeds, 2017. http://etheses.whiterose.ac.uk/18827/.
Full textGabardo, Sabrina. "Otimização da bioconversão de lactose do soro de queijo em etanol em sistemas de biorreatores imobilizados." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2011. http://hdl.handle.net/10183/28867.
Full textCheese whey, an industrial by-product with highly pollutant characteristics, is a substrate for cell growth, rich in nutrients and with great potential for use in bioprocesses. The utilization of alternative and low cost substrates for the production of ethanol, such as industrial waste, has been recently studied with promising results. In this context, the aim of this work was to optimize the bioconversion of cheese whey into ethanol in bioreactors using immobilized Kluyveromyces marxianus as biocatalyst and evaluate the mass transfer limitations in Ca-alginate beads by measuring the diffusion coefficient. Similar ethanol yields (0.44±0.01 g EtOH g sugar-1) were found when testing the ethanol production by three strains of K. marxianus (CBS 6556, CCT 4086 and CCT 2653) in batch fluidized bed bioreactor, a decrease in conversion efficiency (83.3 to 66.1%) and ethanol productivity (0.96 to 0.78 g L- 1.h-1) was observed with the increase of fermentation temperature (30-40ºC) by immobilized K. marxianus CBS 6556. Continuous fluidized and packed bed bioreactors with different dilution rates (0.1 to 0.3 h-1) were performed. Values indicated that the increase of dilution rate led to a decrease in lactose utilization and ethanol production and an increase in ethanol productivity (QP). Similar ethanol yields (YEtOH/S) were obtained for all dilution rates tested, in both bioreactor systems. The highest ethanol productivity (3.5 g L-1h-1) was obtained at dilution rate of 0.3 h-1 in the fluidized bed bioreactor, with 87% of the theoretical conversion. The highest ethanol concentration (27.9 g L-1) was obtained at dilution rate of 0.1 h-1. The SEM micrographies of beads demonstrated that the cell immobilization in the Ca-alginate was effective. Lactose and ethanol mass transfer studies in Ca-alginate beads was performed by measuring the diffusion coefficient based on the mathematical approach of the Fick’s second Law. Different experimental conditions were tested. Results showed that diffusion coefficients were independent from the concentration of lactose (25, 50 and 75 g L-1) and ethanol (25 and 50 g L-1), as well as from the concentration of Ca-alginate (3, 4 and 6%), but were affected by temperature, increasing from 4.67×10-10 m2 s-1 to 6.96×10-10 m2 s-1 for lactose, and from 1.46×10-10 m2 s-1 to 2.68×10-10 m2 s-1 for ethanol.
Hutchinson, Ucrecia Faith. "Biochemical processes for Balsamic-styled vinegar engineering." Thesis, Cape Peninsula University of Technology, 2019. http://hdl.handle.net/20.500.11838/3048.
Full textThe South African wine industry is constantly facing several challenges which affect the quality of wine, the local/global demand and consequently the revenue generated. These challenges include the ongoing drought, bush fires, climate change and several liquor amendment bills aimed at reducing alcohol consumption and alcohol outlets in South Africa. It is therefore critical for the wine industry to expand and find alternative ways in which sub-standard or surplus wine grapes can be used to prevent income losses and increase employment opportunities. Traditional Balsamic Vinegar (TBV) is a geographically and legislative protected product produced only in a small region in Italy. However, the methodology can be used to produce similar vinegars in other regions. Balsamic-styled vinegar (BSV), as defined in this thesis, is a vinegar produced by partially following the methods of TBV while applying process augmentation techniques. Balsamic-styled vinegar is proposed to be a suitable product of sub-standard quality or surplus wine grapes in South Africa. However, the production of BSV necessitates the use of cooked (high sugar) grape must which is a less favourable environment to the microorganisms used during fermentation. Factors that negatively affect the survival of the microorganisms include low water activity due to the cooking, high osmotic pressure and high acidity. To counteract these effects, methods to improve the survival of the non-Saccharomyces yeasts and acetic acid bacteria used are essential. The primary aim of this study was to investigate several BSV process augmentation techniques such as, aeration, agitation, cell immobilization, immobilized cell reusability and oxygen mass transfer kinetics in order to improve the performance of the microbial consortium used during BSV production. The work for this study was divided into four (4) phases. For all the phases a microbial consortium consisting of non-Saccharomyces yeasts (n=5) and acetic acid bacteria (n=5) was used. Inoculation of the yeast and bacteria occurred simultaneously. The 1st phase of the study entailed evaluating the effect of cells immobilized by gel entrapment in Ca-alginate beads alongside with free-floating cells (FFC) during the production of BSV. Two Ca-alginate bead sizes were tested i.e. small (4.5 mm) and large (8.5 mm) beads to evaluate the effects of surface area or bead size on the overall acetification rates. Ca-alginate beads and FFC fermentations were also evaluated under static and agitated (135 rpm) conditions. The 2nd phase of the study involved studying the cell adsorption technique for cell immobilization which was carried-out using corncobs (CC) and oak wood chips (OWC), while comparing to FFC fermentations. At this phase of the study, other vinegar bioreactor parameters such as agitation and aeration were studied in contrast to static fermentations. One agitation setting (135 rpm) and two aeration settings were tested i.e. high (0.3 vvm min−1) and low (0.15 vvm min−1) aeration conditions. Furthermore, to assess the variations in cell adsorption capabilities among individual yeast and AAB cells, the quantification of cells adsorbed on CC and OWC prior- and post-fermentation was conducted using the dry cell weight method. The 3rd phase of the study entailed evaluating the reusability abilities of all the matrices (small Ca-alginate beads, CC and OWC) for successive fermentations. The immobilized cells were evaluated for reusability on two cycles of fermentation under static conditions. Furthermore, the matrices used for cell immobilization were further analysed for structure integrity by scanning electron microscopy (SEM) before and after the 1st cycle of fermentations. The 3rd phase of the study also involved the sensorial (aroma and taste) evaluations of the BSV’s obtained from the 1st cycle of fermentation in order to understand the sensorial effects of the Ca-alginate beads, CC and OWC on the final BSV. The 4th phase of the study investigated oxygen mass transfer kinetics during non-aerated and aerated BSV fermentation. The dynamic method was used to generate several dissolved oxygen profiles at different stages of the fermentation. Consequently, the data obtained from the dynamic method was used to compute several oxygen mass transfer parameters, these include oxygen uptake rate ( 𝑟𝑟𝑂𝑂2 ), the stoichiometric coefficient of oxygen consumption vs acid yield (𝑌𝑌𝑂𝑂/𝐴𝐴), the oxygen transfer rate (𝑁𝑁𝑂𝑂2 ), and the volumetric mass transfer coefficients (𝐾𝐾𝐿𝐿𝑎𝑎). During all the phases of the study samples were extracted on weekly intervals to evaluate pH, sugar, salinity, alcohol and total acidity using several analytical instruments. The 4th phase of the study involved additional analytical tools, i.e. an oxygen µsensor to evaluate dissolved oxygen and the ‘Speedy breedy’ to measure the respiratory activity of the microbial consortium used during fermentation. The data obtained from the 1st phase of the study demonstrated that smaller Ca-alginate beads resulted in higher (4.0 g L-1 day−1) acetification rates compared to larger (3.0 g L-1 day−1) beads, while freely suspended cells resulted in the lowest (0.6 g L-1 day−1) acetification rates. The results showed that the surface area of the beads had a substantial impact on the acetification rates when gel entrapped cells were used for BSV fermentation. The 2nd phase results showed high acetification rates (2.7 g L-1 day−1) for cells immobilized on CC in contrast to cells immobilized on OWC and FFC, which resulted in similar and lower acetification rates. Agitated fermentations were unsuccessful for all the treatments (CC, OWC and FFC) studied. Agitation was therefore assumed to have promoted cell shear stress causing insufficient acetification during fermentations. Low aerated fermentations resulted in better acetification rates between 1.45–1.56 g L-1 day−1 for CC, OWC and FFC. At a higher aeration setting, only free-floating cells were able to complete fermentations with an acetification rate of 1.2 g L-1 day−1. Furthermore, the adsorption competence data showed successful adsorption on CC and OWC for both yeasts and AAB with variations in adsorption efficiencies, whereby OWC displayed a lower cell adsorption capability compared to CC. On the other hand, OWC were less efficient adsorbents due to their smooth surface, while the rough surface and porosity of CC led to improved adsorption and, therefore, enhanced acetification rates. The 3rd phase results showed a substantial decline in acetification rates on the 2nd cycle of fermentations when cells immobilized on CC and OWC were reused. While cells entrapped in Ca-alginate beads were able to complete the 2nd cycle of fermentations at reduced acetification rates compared to the 1st cycle of fermentations. The sensory results showed positive ratings for BSV’s produced using cells immobilized in Ca-alginate beads and CC. However, BSV’s produced using OWC treatments were neither ‘liked nor disliked’ by the judges. The SEM imaging results further showed a substantial loss of structural integrity for Ca-alginate beads after the 1st cycle fermentations, with minor changes in structural integrity of CC being observed after the 1st cycle fermentations. OWC displayed the same morphological structure before and after the 1st cycle fermentations which was attributed to their robustness. Although Ca-alginate beads showed a loss in structural integrity, it was still assumed that Ca-alginate beads provided better protection against the harsh environmental conditions in contrast to CC and OWC adsorbents due to the acetification rates obtained on both cycles. The 4th phase data obtained from the computations showed that non-aerated fermentations had a higher 𝑌𝑌𝑂𝑂/𝐴𝐴, 𝑟𝑟𝑂𝑂2 , 𝑁𝑁𝑂𝑂2 and a higher 𝐾𝐾𝐿𝐿𝑎𝑎 . It was clear that aerated fermentations had a lower aeration capacity due to an inappropriate aeration system design and an inappropriate fermentor. Consequently, aeration led to several detrimental biochemical changes in the fermentation medium thus affecting 𝐾𝐾𝐿𝐿𝑎𝑎 and several oxygen mass transfer parameters which serve as a driving force. Overall, it was concluded that the best method for BSV production is the use of cells entrapped in small alginate beads or cells adsorbed on CC under static and non-aerated fermentations. This conclusion was based on several factors such as cell affinity/cell protection, acetification rates, fermentation period and sensorial contributions. However, cells entrapped in Ca-alginate beads had the highest acetification rates. The oxygen mass transfer computations demonstrated a high 𝐾𝐾𝐿𝐿𝑎𝑎 when Ca-alginate beads were used under static-non-aerated conditions compared to fermentations treated with CC. Therefore, a fermentor with a high aeration capacity needs to be designed to best suit the two BSV production systems (Ca-alginate beads and CC). It is also crucial to develop methods which can increase the robustness of Ca-alginate beads in order to improve cell retention and reduce the loss of structural integrity for subsequent cycles of fermentation. Studies to define parameters used for upscaling the BSV production process for large scale productions are also crucial.
Kassim, Houssenaly Caroline. "Vinification continue avec levures immobilisées : analyse du système et conception du réacteur industriel." Thesis, Toulouse, INPT, 2012. http://www.theses.fr/2012INPT0013/document.
Full textFrom a batch to another, produced wines are usually different because of the different alcoholic and malolactic fermentation courses. To blend wines quality and continue wine production industrialization, a new continuous process, using Ca-alginate immobilized yeast cells, was developed for red wine-making. Working with a blending of S.cerevisiae and Sch.pombe allowed the regrouping of the alcoholic and malolactic fermentations in a unique step. After testing different reactor set-ups at lab scale, the selected process, a vertical bed reactor, was used in real wine-making conditions, firstly in a pilot reactor (170 L) and then in an industrial one (120 hL). The results showed that continuous wine-making was possible in 2 to 3 days. The wine presented nearly the same sensory profile compared to a classical one. Thanks to the analysis of the reactor behaviour, we were able to explain the efficiency losses linked to the hydrodynamic, observed during the scale-up. This new intensified process enables to obtain a wine with a controlled quality and to save several weeks of production time
ou, lin-hau, and 歐力豪. "Preparation and Characterization of pH Sensitive Ca-Alginate/PAA Hollow Beads." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/29405613095588405581.
Full text南台科技大學
化學工程與材枓工程系
95
In this study, alginate solution was dropping to CaCl2 solution containing acrylic acid (AAc) and polymerized by UV to prepare hollow Ca-Alginate/PAA hydrogel beads. The mechanical properties, morphology, swelling ratio of these hollow beads were characterized. Release profile of vancomycin as a model drug was investigated in vitro. From sample preparation, it indicates that 3 wt% of alginate was the optimum concentration for preparing the hollow bead which has a moderate compressive strength of about 2.31 MPa, a swelling ratio of 65 w/w, and a water content of 98%. The morphology of the prepared hollow bead revealed from SEM was a structure with a cavity inside the bead and an interpenetrating network constructed from Ca-Alginate and PAA surrounding the cavity. Moreover, the prepared hollow beads were pH sensitive and found to deswell in the acid condition and swell in the neutralic condition. A two-stage of drug release from Ca-Alginate 3 wt% /PAA hollow beads were conducted, the drug was first released from an acidic environment (pH 1.2) and subsequently released from a neutralic environment (pH 7.38). The results indicate about 10% of vancomycin was released in the first stage followed by about 66% release in the second stage. Thus, the pH sensitive hollow beads prepared in this study are feasible to be used as drug carriers which show a small amount of drug release in the gastric environment and follow by a large amount of release in the intestine.
Ying-ChiehChen and 陳英傑. "Simultaneous Generation of Ca-alginate Microcapsules with Different Concentrations in a Microfluidic Chip." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/39606529604968573315.
Full text國立成功大學
工程科學系碩博士班
99
In this study, the polydimethylsilcoxane (PDMS) microfluidic chip is fabricated by using MEMS, casting molding, and microimprinting technology. The chip is used to study microcapsules of different concentrations. Our strategy is to simulate the velocity distribution of fluids in different microfluidic channels by using computational fluid dynamic (CFD) software. The results of simulation give us insight on how to design the wide of bifurcate channels and fabricate the microfludic chip by MEMS. The solution is mixed by using the microfluidic network, and via the sheath focusing effect to form uniform water-in-oil (w/o) emulsions with different concentrations. We demonstrate that the size of emulsions can be controlled from 50.8 ?m to 100.5 ?m in diameter, simply by altering the relative continuous/dispersed phase flow rate ratio. However, the manipulation of Ca-alginate microcapsules, using a microfluidic chip, for the encapsulation of Bovine serum albumin (BSA) with different concentrations is by external gelation methods. The size can be controlled from 59.9 ?m to 105.2 ?m in diameter, and then the microcapsules are placed in the phosphate buffer saline (PBS) for drug release. Through the UV-Vis spetrophotometry at 280 nm, we demonstrate that the different concentrations of BSA are encapsulated in the microcapsules.
Book chapters on the topic "Ca-alginate"
Lee, Boon-Beng, Pogaku Ravindra, and Eng-Seng Chan. "Ca-Alginate Liquid Core Capsule for Lactobacili Fermentation." In Advances in Bioprocess Technology, 455–71. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-17915-5_22.
Full textDraget, K. I., M. K. Simensen, E. Onsøyen, and O. Smidsrød. "Gel strength of Ca-limited alginate gels made in situ." In Fourteenth International Seaweed Symposium, 563–69. Dordrecht: Springer Netherlands, 1993. http://dx.doi.org/10.1007/978-94-011-1998-6_75.
Full textCallegari, J. P., L. Van Den Broeck, E. Simkens, B. De Wannemaeker, and J. P. Simon. "Growth Kinetics and Photosynthetic O2-Evolution by Chlorella Immobilized in Ca-Alginate." In Progress in Photosynthesis Research, 399–402. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-017-0519-6_81.
Full textZiar, H., I. Yahla, A. Riazi, and P. Gérard. "Ca-Alginate-Carob Galactomannans Beads to Preserve Viability During Digestive Hostility Transit and Cholesterol Uptake Ability of Probiotic Bacteria." In Proceedings of the 4th International Symposium on Materials and Sustainable Development, 245–56. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-43268-3_22.
Full textLestari, Intan. "Isotherm and Kinetics of Cd(II) Adsorption by Durian (Durio zibethinus) seed Immobilized into Ca-alginate." In Proceedings of MICoMS 2017, 569–74. Emerald Publishing Limited, 2018. http://dx.doi.org/10.1108/978-1-78756-793-1-00069.
Full textRoca, E., N. Meinander, M. J. Núñez, B. Hahn-Hägerdal, and J. M. Lema. "Continuous fermentation by conventional and recombinant Saccharomyces cerevisiae immobilized in Ca-alginate beads hardened with trivalent ion." In Immobilized Cells - Basics and Applications, Proceedings of an International Symposium organized under auspices of The Working Party on Applied Biocatalysis of the European Federation of Biotechnology Noordwijkerhout, 173–80. Elsevier, 1996. http://dx.doi.org/10.1016/s0921-0423(96)80025-6.
Full textConference papers on the topic "Ca-alginate"
Zhu, Xiaoning, Li-Na Gao, and Yuanlu Cui. "A Novel Ca-Alginate Nanogel Mediated by Glycyrrhizic Acid." In 5th International Conference on Information Engineering for Mechanics and Materials. Paris, France: Atlantis Press, 2015. http://dx.doi.org/10.2991/icimm-15.2015.130.
Full textFito, Pedro J., Patricio R. Santagapita, Marta Castro-Giraldez, and Maria Victoria Traffano-Schiffo. "Thermodynamic model of Ca(II)-alginate beads drying by spectrophotometry." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7877.
Full textLiu, Zeyang, Minmin Lu, Masahiro Nakajima, Masaru Takeuchi, Yasuhisa Hasegawa, Toshio Fukuda, and Qiang Huang. "Fabrication of multilayered hepatic lobule tissues using Ca-alginate hydrogel platforms." In 2017 IEEE 17th International Conference on Nanotechnology (IEEE-NANO). IEEE, 2017. http://dx.doi.org/10.1109/nano.2017.8117260.
Full textKongruang, S., and B. Wonganu. "Entrapment by Ca-Alginate Immobilized Yeast Cells for Dried Longan Wine Production." In Proceedings of the II International Conference on Environmental, Industrial and Applied Microbiology (BioMicroWorld2007). WORLD SCIENTIFIC, 2009. http://dx.doi.org/10.1142/9789812837554_0081.
Full textWeng, Wei-Chien, Shen-Yang Lin, Chia-Hsien Yeh, I.-Yu Huang, and Yu-Cheng Lin. "Generation of Ca-Alginate Microcapsules with Different Concentrations in a Microfluidic Fusion Chip." In 2018 IEEE Sensors. IEEE, 2018. http://dx.doi.org/10.1109/icsens.2018.8589831.
Full textAlmeelbi, Talal, Matthew Haugstad, and Achintya Bezbaruah. "Aqueous Phosphate Removal Using Bare and Ca-Alginate Entrapped Nanoscale Zero-Valent Iron." In World Environmental and Water Resources Congress 2011. Reston, VA: American Society of Civil Engineers, 2011. http://dx.doi.org/10.1061/41173(414)180.
Full text"Cell Immobilization by Gel Entrapment in Ca-Alginate Beads for Balsamic-Styled Vinegar Production." In Nov. 19-20 2018 Cape Town (South Africa). Eminent Association of Pioneers, 2018. http://dx.doi.org/10.17758/eares4.eap1118214.
Full textLiu, Zeyang, Minmin Lu, Masaru Takeuchi, Tao Yue, Yasuhisa Hasegawa, Qiang Huang, and Toshio Fukuda. "In vitro mimic of hepatic lobule tissue using ca-alginate cell-containing hydrogel modules." In 2017 International Symposium on Micro-NanoMechatronics and Human Science (MHS). IEEE, 2017. http://dx.doi.org/10.1109/mhs.2017.8305177.
Full textWaluyo, Joko, Dian Burhani, Nurul Hikmah, and Yanni Sudiyani. "Immobilization of Saccharomyces cerevisiae using Ca-alginate for bioethanol production from empty fruit bunch of oil palm." In INTERNATIONAL SYMPOSIUM ON APPLIED CHEMISTRY (ISAC) 2016. Author(s), 2017. http://dx.doi.org/10.1063/1.4973143.
Full textLim, Gim-Pao, and Muhammad Syarhabil Ahmad. "Preparation and Characterization of Ca-alginate-chitosan Capsules for Controlled Release of Imidacloprid as Larvaecide Delivery System." In the 2018 8th International Conference. New York, New York, USA: ACM Press, 2018. http://dx.doi.org/10.1145/3180382.3180399.
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