scholarly journals Non‐hermetic packaging of biomedical microsystems from a materials perspective: A review

2020 ◽  
Vol 3 (6) ◽  
Author(s):  
Hao Chong ◽  
Steve J.A. Majerus ◽  
Kath M. Bogie ◽  
Christian A. Zorman
2021 ◽  
pp. 1-1
Author(s):  
Pyungwoo Yeon ◽  
Sreejith Kochupurackal Rajan ◽  
Jessica Falcone ◽  
Joe L. Gonzalez ◽  
Gary S. May ◽  
...  

2021 ◽  
Vol 29 ◽  
pp. 100705
Author(s):  
Flávio Meira Borém ◽  
Giselle Figueiredo de Abreu ◽  
Ana Paula de Carvalho Alves ◽  
Claudia Mendes dos Santos ◽  
Daniela Edel Teixeira

2018 ◽  
Vol 81 (6) ◽  
pp. 1035-1040 ◽  
Author(s):  
ABIGAIL B. SNYDER ◽  
RANDY W. WOROBO

ABSTRACT Food processing, packaging, and formulation strategies are often specifically designed to inhibit or control microbial growth to prevent spoilage. Some of the most restrictive strategies rely solely or on combinations of pH reduction, preservatives, water activity limitation, control of oxygen tension, thermal processing, and hermetic packaging. In concert, these strategies are used to inactivate potential spoilage microorganisms or inhibit their growth. However, for select microbes that can overcome these controls, the lack of competition from additional background microbiota helps facilitate their propagation.


Author(s):  
Brian Jamieson ◽  
Jennette Mateo

2005 ◽  
Author(s):  
Junseok Chae ◽  
Brian H. Stark ◽  
Andrew Kuo ◽  
Andrew David Oliver ◽  
Khalil Najafi

2010 ◽  
Vol 3 (1) ◽  
pp. 62-67 ◽  
Author(s):  
Hiroyuki Ishida ◽  
Toshinori Ogashiwa ◽  
Takuya Yazaki ◽  
Tatsuya Ikoma ◽  
Takashi Nishimori ◽  
...  

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