Emulsions

Emulsions

by Grumezescu, Alexandru Mihai

Type Book
Rate 0.0 /5

"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…

Read More ↓
Details
Files
Reviews
Download

Title Statements

  • Full title :Emulsions / edited by Alexandru Mihai Grumezescu.

Summary

"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"--OCLC.

Read More ↓

Edition Statements

  • Publication Date:©2016

Publication Statements

The Physical Object

  • Description:1 online resource (1 recurs en línia :) : : illustrations.

Edition Identifiers

  • ISBN:0128043776, 9780128043776
  • oclc:ocn986607550

Table of Contents

Nanoemulsions for food: properties, production, characterization, and applications -- Preparation of nanomaterials for food applications using membrane emulsification and membrane mixing -- Nanoemulsions containing unsaturated fatty acid concentrates -- Nanoformulations of polyphenols for prevention and treatment of cardiovascular and metabolic disorders -- Nanoemulsion: preparation and its application in food industry -- Formation and properties of nanoemulsions -- Application of nanoemulsion technology for encapsulation and releasle of lipophilic bioactive compounds in food -- Gelatin in nanoemulsion: structure formation and rheological behavior -- Nanoemulsion-based delivery systems: preparation and application in the food industry -- Biopolymers-embedded nanoemulsions and other nanotechnological approaches for safety, quality, and storability enhancement of food products: active edible coatings and films -- Nanoemulsions as potential delivery systems for bioactive compounds in food systems: preparation, characterization, and applications in food industry -- Production, stability and application of micro- and nanoemulsion in food production and the food processing -- Nanostruct…

Read More ↓

Subjects

Llibres electrònics TH67

Writers

Grumezescu, Alexandru Mihai

More from this Series

Rate & Review

0.0/5
(0 people Voted)

No reviews yet. Be the first to rate this work.

Files & Downloads

  • Emulsions. Nanotechnology in the Agri-Food Indust…

    PDF · 26.8 MB · updated
    Login →

  • Emulsions, Volume 3 -- (.pdf)

    PDF · 120.0 MB · updated
    Login →
Log in to request a copy