Emulsions

Inbunden, Engelska, 2016

Del 3 i serien Nanotechnology in the Agri-Food Industry

1 727 kr

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Beskrivning

Emulsions, the third volume of the Nanotechnology in the Food Industry series, is an invaluable resource for anyone in the food industry who needs the most recent information about scientific advances in nanotechnology on this topic. This volume focuses on basic and advanced knowledge about nanoemulsion, and presents an overview of the production methods, materials (solvents, emulsifiers, and functional ingredients), and current analytical techniques that can be used for the identification and characterization of nanoemulsions.

The book also discusses the applications of nanoemulsion with special emphasis on systems suitable for utilization within the food industry. This book is useful to a wide audience of food science research professionals and students who are doing research in this field, as well as others interested in recent nanotechnological progress worldwide.

Presents fundamentals of nanoemulsions, methods of preparation (high-energy and low-energy techniques), and applications in the food industry
Includes research studies of nanoemulsification technology to improve bioavailability of food ingredients and research analysis
Offers benefits and methods of risk assessment to ensure food safety
Presents cutting-edge encapsulating systems to improve the quality of functional compounds
Provides a variety of methods, such as high-shear stirring, high-pressure homogenizers, self-emulsification, phase transitions and phase-inversion, to further research in this field

Produktinformation

Utgivningsdatum:2016-06-29
Mått:191 x 235 x 41 mm
Vikt:1 740 g
Format:Inbunden
Språk:Engelska
Serie:Nanotechnology in the Agri-Food Industry
Antal sidor:768
Förlag:Elsevier Science
ISBN:9780128043066

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Alexandru Mihai Grumezescu is a lecturer in the Department of Science and Engineering of Oxide Materials and Nanomaterials, at the Faculty of Applied Chemistry and Materials Science, Politehnica University of Bucharest, Romania. He is an experienced researcher and published editor in the field of nano and biostructures. He is the editor-in-chief of two international open access journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience. Dr. Grumezescu has published more than 200 peer-reviewed papers, authored nine books, and has served as an editor for more than 50 scholarly books.

Innehållsförteckning

CHAPTER 1. Nanoemulsions for food: The properties, development and applications CHAPTER 2. Preparation of nanomaterials for food applications using membrane emulsification and membrane reactorCHAPTER 3. Nanoemulsions containing unsaturated fatty acid concentratesCHAPTER 4. Nano-formulations of polyphenols for prevention and treatment of cardiovascular and metabolic disordersCHAPTER 5. Nanoemulsion: Preparation and its application in food industryCHAPTER 6. Formation and properties of nanoemulsionsCHAPTER 7. Application of nanoemulsion technology for encapsulation and release of lipophilic bioactive compounds in foodCHAPTER 8. Utilization of nanoemulsion gels for novel structure and functional properties of food CHAPTER 9. Nanoemulsion-Based Systems: Delivery and controlled release of nutraceutical componentsCHAPTER 10. Biopolymers-embedded nanoemulsions for safety, quality and storability enhancement of food agricultural products. Active edible coatings and filmsCHAPTER 11. Nanoemulsions as potential delivery systems for bioactive compounds in food systems: Preparation, characterization and application in food industryCHAPTER 12. Production, stability and application of micro- and nanoemulsion in food production and food processing industryCHAPTER 13. Nanostructural characterization of food-grade microemulsions: Ultrasonic Resonator TechnologyCHAPTER 14. Application of self-emulsifying delivery systems for effective delivery of nutraceuticalsCHAPTER 15. The synthesis and application of vitamins in nanoemulsion delivery systemsCHAPTER 16. Emulsified protein filaments: Types, preparation, nutritional, functional and biological properties of mayonnaiseCHAPTER 17. Nanoemulsions and their stability for enhancing functional properties of food ingredientsCHAPTER 18. Nanoemulsions as delivery vehicles for food and pharmaceuticalsCHAPTER 19. Nanoemulsions: An emerging technology in food industryCHAPTER 20. Plant oil-based nanoemulsion formulation using nonionic-based surfactant system against foodborne microorganisms