Emulsions - 1st Edition - ISBN: 9780128043066, 9780128043776

Emulsions, Volume 3

1st Edition

Editors: Alexandru Grumezescu
eBook ISBN: 9780128043776
Hardcover ISBN: 9780128043066
Imprint: Academic Press
Published Date: 23rd June 2016
Page Count: 768
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Table of Contents

Emulsions: Nanotechnology in the Food Industry, Volume 3

TABLE OF CONTENTS


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


Description

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.

Key Features

  • 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

Readership

Professionals, researchers, academic staff and students across all of food science doing research in this area


Details

No. of pages:
768
Language:
English
Copyright:
© Academic Press 2016
Published:
Imprint:
Academic Press
eBook ISBN:
9780128043776
Hardcover ISBN:
9780128043066

About the Editors

Alexandru Grumezescu Editor

Dr. Alexandru Mihai Grumezescu is Assistant Professor at the Department of Science and Engineering of Oxide Materials and Nanomaterials, in the Faculty of Applied Chemistry and Materials Science, with a second affiliation to the Faculty of Medical Engineering, at the Politehnica University of Bucharest in Romania. He is an experienced and oft-published researcher and editor in the field of nano and biostructures, and he is the Editor-in-Chief of three journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience, Biomaterials and Tissue Engineering Bulletin, and Journal of Food Bioengineering and Nanoprocessing. He also serves as editor or guest editor for several notable journals. Dr. Grumezescu has published 150 peer-reviewed papers, 20 book chapters, 8 co-authored books and 21 edited books. He has developed two new research directions related to bio-applications of metal oxide nanoparticles: (i) functional metal oxide nanostructures to improve the delivery of antimicrobials in active form with a high efficiency against Gram-positive and Gram-negative bacteria; and (ii) smart metal oxide nanostructures, functionalized with different fatty acids, essential oils or in combination with organic polymers, to inhibit bacterial colonization of different medical or industrial surfaces. Dr Alexandru Mihai Grumezescu is also Assistant Professor at the Department of Science and Engineering of Oxide Materials and Nanomaterials, in the Faculty of Applied Chemistry and Materials Science at the Politehnica University of Bucharest in Romania. He is an experienced and oft-published researcher and editor in the field of nano- and biostructures, and he is the Editor-in-Chief of four journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience, Biomaterials and Tissue Engineering Bulletin, and Journal of Food Bioengineering and Nanoprocessing. He also serves as editor or guest editor for several notable journals. Dr Grumezescu has published 160 peer-reviewed papers, 20 book chapters, 9 coauthored books, and 21 edited books. Other details are available at http://grumezescu.com/.

Affiliations and Expertise

Assistant Professor, Department of Science and Engineering of Oxide Materials and Nanomaterials, Faculty of Applied Chemistry and Materials Science and Faculty of Medical Engineering, Politehnica University of Bucharest, Romania