Nanoemulsions in Food Technology: Development, Characterization, and Applications
- Length: 308 pages
- Edition: 1
- Language: English
- Publisher: CRC Press
- Publication Date: 2021-10-18
- ISBN-10: 0367614928
- ISBN-13: 9780367614928
- Sales Rank: #0 (See Top 100 Books)
As of late, greater efforts are being made in the use of nanoemulsion techniques to encapsulate, protect, and deliver functional compounds for food applications, given their advantages over conventional emulsification techniques. In addition, delivery systems of nano-scale dimensions use low-energy emulsification methods and exclude the need of any solvent, heat, or sophisticated instruments in their production.
Divided into three sections, Nanoemulsions in Food Technology: Development, Characterization, and Applications will provide in-depth information and comprehensive discussion over technologies, physical and nanostructural characterization, as well as applicability of the nanoemulsion technique in food sciences. It describes the techniques involved in nanoemulsion characterization, mainly dealing with interfacial and nanostructural characterization of nanoemulsions, different physical characterization techniques, as well as various imaging and separation techniques involved in its characterization.
Key Features
- Provides a detailed discussion about the technology of nanoemulsion
- Explains how nanoemulsion technique is helpful in using essential oils of different biological sources
- Presents methods of preparation and recent advancements in manufacturing along with stability perspectives of this technique.
- Discusses recent advancements in manufacturing and reviews the stability perspectives of nanoemulsion techniques
This book contains in-depth information on a technology overview, physical and nanostructural characterization, as well as applicability of the nanoemulsion technique in food sciences. It is a concise body of information that is beneficial to researchers, industries, and students alike. The contributing authors are drawn from a rich blend of experts in various areas of scientific field exploring nanoemulsion techniques for wider applications.
Also available in the Food Analysis and Properties Series:
Sequencing Technologies in Microbial Food Safety and Quality, edited by Devarajan Thangardurai, Leo M.L. Nollet, Saher Islam, and Jeyabalan Sangeetha (ISBN: 9780367351182)
Chiral Organic Pollutants: Monitoring and Characterization in Food and the Environment, edited by Edmond Sanganyado, Basil K. Munjanja, and Leo M.L. Nollet (ISBN: 9780367429232)
Analysis of Nanoplastics and Microplastics in Food, edited by Leo. M.L. Nollet and Khwaja Salahuddin Siddiqi (ISBN: 9781138600188)
Cover Half Title Series Page Title Page Copyright Page Dedication Contents Series Preface Preface About the Editors Contributors SECTION I: FUNDAMENTAL CONCEPTS AND TECHNIQUE OVERVIEW Chapter 1: Fundamental Aspects of Food-Grade Nanoemulsions Chapter 2: Ingredients and Composition of Food Grade Nanoemulsions Chapter 3: Recent Advances in the Preparation Method of Nanoemulsions Chapter 4: Stability Perspectives of Nanoemulsions Chapter 5: Fate of Nanoemulsions in Biological Systems SECTION II: CHARACTERIZATION Chapter 6: Interfacial Characterization of Nanoemulsions Chapter 7: Physical Characterization Technique for Nanoemulsions Chapter 8: Imaging Techniques for Characterization of Nanoemulsions Chapter 9: Separation Techniques for Characterization of Nanoemulsions SECTION III: APPLICATIONS Chapter 10: Nanoemulsions as Delivery Vehicle for Nutraceuticals and Improving Food Nutrition Properties Chapter 11: Application of Nanoemulsions to Improve Food System Color, Flavor, Texture, and Preservation Chapter 12: Application of Essential Oil Nanoemulsions in Food Preservation Chapter 13: Nanoemulsions to Preserve/Process Bioactive and Nutritional Food Compounds: Contemporary Research and Applications Chapter 14: Nano-Food Safety and Regulatory Perspectives Index
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