Abstract: A thermal management system includes a housing having an interior space; a heat-generating component disposed within the interior space; and a working fluid disposed within the interior space such that the heat-generating component contacts a liquid phase of the working fluid; and an adsorber assembly disposed within the interior space. The adsorber assembly is in fluid communication with the interior space and an environment external to the thermal management system. The adsorber assembly is configured to: (i) receive a fluid stream from the interior space, the fluid stream including a vapor phase of the working fluid and a non-condensable gas; (ii) at least partially separate the working fluid from the fluid stream and, then, vent the fluid stream to the environment external to the fluid space; and (iii) return the separated working fluid to the interior space.

Abstract: Biodegradable layered composite comprising a first nonwoven biodegradable layer having a first and second major surface, the first nonwoven biodegradable layer comprising biodegradable polymeric melt-blown fibers, and a plurality of activated carbon particles enmeshed in the biodegradable polymeric melt-blown fibers. Biodegradable layered composite described herein can be used, for example, as a porous capture media for suspended nutrients in agricultural drainage.

Abstract: Heat-triggered colorants for altering the color of a food, methods for changing the color of a food using heat-triggered colorants, and methods for making heat-triggered colorants for food. The heat-triggered colorants may comprise a mixture comprising a carrier having a melting point and a GRAS (Generally Recognized as Safe) first food colorant having a color, and a coating encapsulating the mixture and masking the color of the first food colorant. When the heat-triggered colorant is exposed to a temperature greater than the melting point of the carrier, the carrier melts and releases the first food colorant, thereby unmasking the color of the first food colorant.

Abstract: An encapsulated material containing an oxidation-sensitive core is covered by at least a dried phospholipid layer, and contains at least one phytosterol in the core, the phospholipid layer or in a further layer or layers. By using microencapsulation, oxidatively unstable materials may be provided with a synthetic protective barrier and rendered less susceptible to oxidative degradation.

Abstract: An encapsulated material containing an oxidation-sensitive core is covered by at least a dried synthetic organelle layer and optional additional ingredients in the organelle layer or additional layers. By using microencapsulation to mimic or otherwise adapt the storage concepts used by seeds to protect triacylglycerol cores, oxidatively unstable materials may be provided with a synthetic, seed-like oxygen-resistant protective barrier and rendered less susceptible to oxidative degradation.

Abstract: An encapsulated material containing an oxidation-sensitive core is covered by at least a dried phospholipid layer, and contains at least one phytosterol in the core, the phospholipid layer or in a further layer or layers. By using microencapsulation, oxidatively unstable materials may be provided with a synthetic protective barrier and rendered less susceptible to oxidative degradation.

Abstract: Heat-triggered colorants for altering the color of a food, methods for changing the color of a food using heat-triggered colorants, and methods for making heat-triggered colorants for food. The heat-triggered colorants may comprise a mixture comprising a carrier having a melting point and a GRAS (Generally Recognized as Safe) first food colorant having a color, and a coating encapsulating the mixture and masking the color of the first food colorant. When the heat-triggered colorant is exposed to a temperature greater than the melting point of the carrier, the carrier melts and releases the first food colorant, thereby unmasking the color of the first food colorant.