Packaging of Medical Devices and Biomaterials book cover

Packaging of Medical Devices and Biomaterials

Given the unique end uses of biomaterials and medical devices, it is essential that they are packaged in a safe, stable environment which ensures that the device is not altered or damaged by transportation, storage, handling and distribution. This book discusses current developments, trends and the future outlook for packaging biomaterials and medical devices. This book begins with a review of well established and novel materials most often used in medical packaging. Useful information on manufacturing processes, testing and validation is discussed in addition to reliability and regulatory issues. Finally the book concludes with an analysis on the drive to sustainable packaging within the medical industry.

Hardbound, 390 Pages

Published: March 2015

Imprint: Woodhead Publishing

ISBN: 978-0-85709-339-4

Contents

  • Part 1 Winemaking technologies and wine quality: Yeast and fermentation management for improved wine quality; Metabolic engineering of wine yeast and advances in yeast selection methods for improved wine quality; Effects of malolactic fermentation on wine quality; Enzymes and wine quality; Membrane and other techniques for the management of wine composition; Ageing on lees (sur lies) and the use of speciality inactive yeasts during wine fermentation; New directions in stabilization, clarification and fining of white wines; Micro-oxygenation, oak alternatives and added tannins and wine quality; Alternatives to cork in wine bottle closures; Current issues in organic winemaking: Consumer expectations, producer attitudes and oenological innovation. Part 2 Managing wine sensory quality: Yeast selection for wine flavour modulation; Brettanomyces/Dekkera off flavours and other wine faults associated with microbial spoilage; Reducing cork taint in wine; Ladybug (Coccinellidae) taint in wine; Understanding and controlling non-enzymatic wine oxidation; Ageing and flavour deterioration in wine; Biogenic amines and the winemaking process; Managing the quality of ice wines; Managing the quality of sparkling wines; Extraction technologies and wine quality.

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