Nanoemulsions In Food Technology

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Nanoemulsions in Food Technology

Javed Ahmad,Leo M.L. Nollet
Nanoemulsions in Food Technology Book PDF

Author : Javed Ahmad,Leo M.L. Nollet
Publisher : CRC Press
Page : 349 pages
File Size : 51,9 Mb
Release : 2021-10-18
Category : Technology & Engineering
ISBN : 9781000454499

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Nanoemulsions in Food Technology by Javed Ahmad,Leo M.L. Nollet Pdf

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)

Nanoemulsions

Seid Mahdi Jafari,D. Julian McClements
Nanoemulsions Book PDF

Author : Seid Mahdi Jafari,D. Julian McClements
Publisher : Academic Press
Page : 665 pages
File Size : 48,9 Mb
Release : 2018-02-24
Category : Technology & Engineering
ISBN : 9780128118399

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Nanoemulsions by Seid Mahdi Jafari,D. Julian McClements Pdf

Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience. Those involved in the nutraceutical, pharmaceutical and cosmetic industries will find this a useful reference as it addresses findings related to different preparation and formulation methods of nanoemulsions and their application in different fields and products. As the last decade has seen a major shift from conventional emulsification processes towards nanoemulsions that both increase the efficiency and stability of emulsions and improve targeted drug and nutraceutical delivery, this book is a timely resource. Summarizes general aspects of food nanoemulsions and their formulation Provides detailed information on the production, application, and characterization of food nanoemulsion Reveals the potential of nanoemulsions, as well as their novel applications in functional foods, nutraceutical products, delivery systems, and cosmetic formulations Explains preparation of nanoemulsions by both low- and high-energy methods

An Introduction to Food Grade Nanoemulsions

Nandita Dasgupta,Shivendu Ranjan
An Introduction to Food Grade Nanoemulsions Book PDF

Author : Nandita Dasgupta,Shivendu Ranjan
Publisher : Springer
Page : 182 pages
File Size : 40,8 Mb
Release : 2018-01-03
Category : Science
ISBN : 9789811069864

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An Introduction to Food Grade Nanoemulsions by Nandita Dasgupta,Shivendu Ranjan Pdf

This book provides authentic and comprehensive information on the concepts, methods, functional details and applications of nano-emulsions. Following an introduction to the applications of nanotechnology in the development of foods, it elaborates on food-grade nano-emulsion and their significance, discusses various techniques and methods for producing food-grade nano-emulsion, and reviews the main ingredient and component of food-grade nano-emulsions. Further, the book includes a critical review of the engineering aspect of fabricating food-grade nano-emulsions and describe recently developed vitamin encapsulated nano-systems. In closing, it discuss the challenges and opportunities of characterizing nano-emulsified systems, the market risks and opportunities of nano-emulsified foods, and packaging techniques and safety issues – including risk identification and risk management – for nano-foods. The book offers a unique guide for scientists and researchers working in this field. It will also help researchers, policymakers, industry personnel, journalists and the general public to understand food nanotechnology in great detail.

Nanoemulsions in Food Technology

Javed Ahmad,Leo M.L. Nollet
Nanoemulsions in Food Technology Book PDF

Author : Javed Ahmad,Leo M.L. Nollet
Publisher : CRC Press
Page : 326 pages
File Size : 41,7 Mb
Release : 2021-10-17
Category : Technology & Engineering
ISBN : 9781000454475

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Nanoemulsions in Food Technology by Javed Ahmad,Leo M.L. Nollet Pdf

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)

Nanoemulsion Applications in Agriculture, Food, Health, and Biomedical Sciences

Karthikeyan Ramalingam
Nanoemulsion Applications in Agriculture Food Health and Biomedical Sciences Book PDF

Author : Karthikeyan Ramalingam
Publisher : Unknown
Page : 128 pages
File Size : 41,8 Mb
Release : 2022
Category : Emulsions
ISBN : 1799883795

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Nanoemulsion Applications in Agriculture, Food, Health, and Biomedical Sciences by Karthikeyan Ramalingam Pdf

"This book focuses on the basic aspects of nanoemulsion, synthesis and characterization, and focuses on the different types of applications for nanoemulsions in agriculture, food, health, and biomedical sciences"--

An Introduction to Food Grade Nanoemulsions

Nandita Dasgupta (Environmental chemist),Shivendu Ranjan
An Introduction to Food Grade Nanoemulsions Book PDF

Author : Nandita Dasgupta (Environmental chemist),Shivendu Ranjan
Publisher : Unknown
Page : 128 pages
File Size : 51,5 Mb
Release : 2018
Category : SCIENCE
ISBN : 9811069875

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An Introduction to Food Grade Nanoemulsions by Nandita Dasgupta (Environmental chemist),Shivendu Ranjan Pdf

"This book provides authentic and comprehensive information on the concepts, methods, functional details and applications of nano-emulsions. Following an introduction to the applications of nanotechnology in the development of foods, it elaborates on food-grade nano-emulsion and their significance, discusses various techniques and methods for producing food-grade nano-emulsion, and reviews the main ingredient and component of food-grade nano-emulsions.Further, the book includes a critical review of the engineering aspect of fabricating food-grade nano-emulsions and describe recently developed vitamin encapsulated nano-systems. In closing, it discuss the challenges and opportunities of characterizing nano-emulsified systems, the market risks and opportunities of nano-emulsified foods, and packaging techniques and safety issues – including risk identification and risk management – for nano-foods.The book offers a unique guide for scientists and researchers working in this field. It will also help researchers, policymakers, industry personnel, journalists and the general public to understand food nanotechnology in great detail."--

Emulsion-based Systems for Delivery of Food Active Compounds

Shahin Roohinejad,Ralf Greiner,Indrawati Oey,Jingyuan Wen
Emulsion based Systems for Delivery of Food Active Compounds Book PDF

Author : Shahin Roohinejad,Ralf Greiner,Indrawati Oey,Jingyuan Wen
Publisher : John Wiley & Sons
Page : 288 pages
File Size : 45,8 Mb
Release : 2018-06-18
Category : Technology & Engineering
ISBN : 9781119247142

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Emulsion-based Systems for Delivery of Food Active Compounds by Shahin Roohinejad,Ralf Greiner,Indrawati Oey,Jingyuan Wen Pdf

A comprehensive text that offers a review of the delivery of food active compounds through emulsion-based systems Emulsion-based Systems for Delivery of Food Active Compounds is a comprehensive recourse that reviews the principles of emulsion-based systems formation, examines their characterization and explores their effective application as carriers for delivery of food active ingredients. The text also includes information on emulsion-based systems in regards to digestibility and health and safety challenges for use in food systems. Each chapter reviews specific emulsion-based systems (Pickering, multiple, multilayered, solid lipid nanoparticles, nanostructured lipid carriers and more) and explains their application for delivery of food active compounds used in food systems. In addition, the authors – noted experts in the field – review the biological fate, bioavailability and the health and safety challenges of using emulsion-based systems as carriers for delivery of food active compounds in food systems. This important resource: Offers a comprehensive text that includes detailed coverage of emulsion-based systems for the delivery of food active compounds Presents the most recent development in emulsion-based systems that are among the most widely-used delivery systems developed to control the release of food active compounds Includes a guide for industrial applications for example food and drug delivery is a key concern for the food and pharmaceutical industries Emulsion-based Systems for Delivery of Food Active Compounds is designed for food scientists as well as those working in the food, nutraceutical and pharmaceutical and beverage industries. The text offers a comprehensive review of the essential elements of emulsion-based systems for delivery of food active compounds.

Science and Technology Behind Nanoemulsions

Selcan Karakus
Science and Technology Behind Nanoemulsions Book PDF

Author : Selcan Karakus
Publisher : BoD – Books on Demand
Page : 208 pages
File Size : 46,5 Mb
Release : 2018-08-22
Category : Science
ISBN : 9781789235708

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Science and Technology Behind Nanoemulsions by Selcan Karakus Pdf

This book covers new micro-/nanoemulsion systems in technology that has developed our knowledge of emulsion stability. The emulsion system is a major phenomenon in well-qualified products and has extensive usages in cosmetic industry, food industry, oil recovery, and mineral processes. In this book, readers will find recent studies, applications, and new technological developments on fundamental properties of emulsion systems.

Functional Foods and Dietary Supplements

Athapol Noomhorm,Imran Ahmad,Anil Kumar Anal
Functional Foods and Dietary Supplements Book PDF

Author : Athapol Noomhorm,Imran Ahmad,Anil Kumar Anal
Publisher : John Wiley & Sons
Page : 597 pages
File Size : 41,6 Mb
Release : 2014-03-11
Category : Technology & Engineering
ISBN : 9781118227824

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Functional Foods and Dietary Supplements by Athapol Noomhorm,Imran Ahmad,Anil Kumar Anal Pdf

Functional foods are foods which contain bioactive components, either from plant or animal sources, which can have health benefits for the consumer over and above their nutritional value. Foods which have antioxidant or cancer-combating components are in high demand from health conscious consumers: much has been made of the health-giving qualities of fruits and vegetables in particular. Conversely, foods which have been processed are suffering an image crisis, with many consumers indiscriminately assuming that any kind of processing robs food of its “natural goodness”. To date, there has been little examination of the actual effects – whether positive or negative – of various types of food processing upon functional foods. This book highlights the effects of food processing on the active ingredients of a wide range of functional food materials, with a particular focus on foods of Asian origin. Asian foods, particularly herbs, are becoming increasingly accepted and demanded globally, with many Western consumers starting to recognize and seek out their health-giving properties. This book focuses on the extraction of ingredients which from materials which in the West are seen as “alternative” - such as flour from soybeans instead of wheat, or bran and starch from rice – but which have long histories in Asian cultures. It also highlight the incorporation of those bioactive compounds in foods and the enhancement of their bioavailability. Functional Foods and Dietary Supplements: Processing Effects and Health Benefits will be required reading for those working in companies, research institutions and universities that are active in the areas of food processing and agri-food environment. Food scientists and engineers will value the new data and research findings contained in the book, while environmentalists, food regulatory agencies and other food industry personnel involved in functional food production or development will find it a very useful source of information.

Bio-Based Nanoemulsions for Agri-Food Applications

Kamel A. Abd-Elsalam,Kasi Murugan
Bio Based Nanoemulsions for Agri Food Applications Book PDF

Author : Kamel A. Abd-Elsalam,Kasi Murugan
Publisher : Elsevier
Page : 474 pages
File Size : 47,5 Mb
Release : 2022-08-04
Category : Technology & Engineering
ISBN : 9780323885911

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Bio-Based Nanoemulsions for Agri-Food Applications by Kamel A. Abd-Elsalam,Kasi Murugan Pdf

Recent agricultural, food, and pharmaceutical research focuses attention on the development of delivery systems that can encapsulate, protect, and deliver natural compounds. Nanoemulsions are recognized as the best delivery systems for natural-origin nutraceuticals and phytochemicals, having many agri-food applications. Bio-based Nanoemulsions for Agri-Food Applications provides information on food-grade nanoemulsions and their application in agriculture and the food industry. This book covers concepts, techniques, current advances, and challenges in the formulation of the application of emerging food grade nanoemulsions. Particular attention is placed on food-grade nanoemulsion production methods and components used, such as plant/microbial products, biosurfactants, cosurfactants, emulsifiers, ligand targets, and bioactive/functional ingredients. This is an important reference source for materials scientists, engineers and food scientists who are looking to understand how nanoemulsions are being used in the agri-food sector. Provides an overview of a range of bio-based nanoemulsions used in the agrifood sector Explores how nanotechnology improves the properties of bio-based emulsions Assesses the major challenges of manufacturing nanoemulsions at an industrial scale

Nanoencapsulation Technologies for the Food and Nutraceutical Industries

Seid Mahdi Jafari
Nanoencapsulation Technologies for the Food and Nutraceutical Industries Book PDF

Author : Seid Mahdi Jafari
Publisher : Academic Press
Page : 636 pages
File Size : 55,5 Mb
Release : 2017-04-11
Category : Technology & Engineering
ISBN : 9780128113646

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Nanoencapsulation Technologies for the Food and Nutraceutical Industries by Seid Mahdi Jafari Pdf

Nanoencapsulation Technologies for the Food and Nutraceutical Industries is a compendium which collects, in an easy and compact way, state-of-the-art details on techniques for nanoencapsulation of bioactive compounds in food and nutraceutical industries. The book addresses important modern technologies, including biopolymer based nano-particle formation techniques, formulation based processes, such as nano-liposomes and nano-emulsions, process based nano-encapsulation, such as electro-spinning and nano-spray drying, natural nano-carrier based processes, like casein and starch nano-particles, and other recent advances. This definitive reference manual is ideal for researchers and industry personnel who want to learn more about basic concepts and recent developments in nanotechnology research. Serves as a compendium of recent techniques and systems for nanoencapsulation of bioactive compounds Brings together basic concepts and the potential of nanoencapsulation technologies, also including their novel applications in functional foods and nutraceutical systems Includes biopolymer based nano-particle formation techniques, formulation based processes, process based nanoencapsulation, and nano-carrier based process

Lipid-Based Nanostructures for Food Encapsulation Purposes

Anonim
Lipid Based Nanostructures for Food Encapsulation Purposes Book PDF

Author : Anonim
Publisher : Academic Press
Page : 564 pages
File Size : 51,8 Mb
Release : 2019-08-03
Category : Technology & Engineering
ISBN : 9780128156742

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Lipid-Based Nanostructures for Food Encapsulation Purposes by Anonim Pdf

Lipid-Based Nanostructures for Food Encapsulation Purposes, Volume Two in the Nanoencapsulation in the Food Industry series, reviews recent studies on the formulation and evaluation of different categories of lipid-based nano-carriers and discusses how lipid nanoencapsulation is a feasible technology for the food industry. This book covers nano-emulsions, nano-liposomes, nanostructured lipid carriers and surfactant nanoparticles. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation. Provides recent studies on the formulation and evaluation of different categories of lipid-based nanocarriers Discusses how technology of lipid nanoencapsulation can be used in industries Summarizes the practical application of nanostructures from lipid formulations, such as nanoemulsions, nanoliposomes and nanostructured lipid carriers

Emulsions

Alexandru Grumezescu
Emulsions Book PDF

Author : Alexandru Grumezescu
Publisher : Academic Press
Page : 768 pages
File Size : 47,6 Mb
Release : 2016-06-13
Category : Technology & Engineering
ISBN : 9780128043776

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Emulsions by Alexandru Grumezescu Pdf

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

Nanotechnology Applications in the Food Industry

V Ravishankar Rai,Jamuna A Bai
Nanotechnology Applications in the Food Industry Book PDF

Author : V Ravishankar Rai,Jamuna A Bai
Publisher : CRC Press
Page : 538 pages
File Size : 46,6 Mb
Release : 2018-01-31
Category : Technology & Engineering
ISBN : 9780429950216

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Nanotechnology Applications in the Food Industry by V Ravishankar Rai,Jamuna A Bai Pdf

Nanotechnology is increasingly used in the food industry in the production, processing, packaging, and preservation of foods. It is also used to enhance flavor and color, nutrient delivery, and bioavailability, and to improve food safety and in quality management. Nanotechnology Applications in the Food Industry is a comprehensive reference book containing exhaustive information on nanotechnology and the scope of its applications in the food industry. The book has five sections delving on all aspects of nanotechnology and its key role in food industry in the present scenario. Part I on Introduction to Nanotechnology in Food Sector covers the technological basis for its application in food industry and in agriculture. The use of nanosized foods and nanomaterials in food, the safety issues pertaining to its applications in foods and on market analysis and consumer perception of food nanotechnology has been discussed in the section. Part II on Nanotechnology in Food Packaging reviews the use of nanopolymers, nanocomposites and nanostructured coatings in food packaging. Part III on Nanosensors for Safe and Quality Foods provides an overview on nanotechnology in the development of biosensors for pathogen and food contaminant detections, and in sampling and food quality management. Part IV on Nanotechnology for Nutrient Delivery in Foods deals with the use of nanotechnology in foods for controlled and effective release of nutrients. Part V on Safety Assessment for Use of Nanomaterials in Food and Food Production deliberates on the benefits and risks associated with the extensive and long term applications of nanotechnology in food sector.

Food Emulsions

Stig Friberg,Kare Larsson,Johan Sjoblom
Food Emulsions Book PDF

Author : Stig Friberg,Kare Larsson,Johan Sjoblom
Publisher : CRC Press
Page : 665 pages
File Size : 47,7 Mb
Release : 2003-11-04
Category : Science
ISBN : 9780203913222

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Food Emulsions by Stig Friberg,Kare Larsson,Johan Sjoblom Pdf

Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsion science that have advanced food research and development. Written by leading specialists in the field, the Fourth Edition probes the