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Emulsions /
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 nanoemul...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London, United Kingdom :
Academic Press is an imprint of Elsevier,
[2016]
|
| Colección: | Nanotechnology in the agri-food industry ;
v. 3. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 0 | 0 | |a Emulsions / |c edited by Alexandru Mihai Grumezescu. |
| 264 | 1 | |a London, United Kingdom : |b Academic Press is an imprint of Elsevier, |c [2016] | |
| 264 | 4 | |c �2016 | |
| 300 | |a 1 online resource : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Nanotechnology in the agri-food industry ; |v volume 3 | |
| 520 | |a 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. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a 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 -- Nanostructural characterization of food grade microemulsions: ultrasonic resonator technology -- Application of self-emulsifying delivery systems for effective delivery of nutraceuticals -- The synthesis and application of vitamins in nanoemulsion delivery systems -- Emulsified protein filaments: types, preparation, nutritional, functional, and biological properties of mayonnaise -- Trends and methods for nanobased delivery for nutraceuticals -- Nanoemulsions as delivery vehicles for food and pharmaceuticals -- Nanoemulsions: an emerging technology in the food industry -- Scientometric overview regarding nanoemulsions used in the food industry. | |
| 588 | 0 | |a Print version record. | |
| 650 | 0 | |a Emulsions. | |
| 650 | 0 | |a Food industry and trade. | |
| 650 | 6 | |a �Emulsions. |0 (CaQQLa)201-0087977 | |
| 650 | 7 | |a emulsion. |2 aat |0 (CStmoGRI)aat300015003 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Emulsions |2 fast |0 (OCoLC)fst00909435 | |
| 650 | 7 | |a Food industry and trade |2 fast |0 (OCoLC)fst00930843 | |
| 700 | 1 | |a Grumezescu, Alexandru Mihai, |e editor. | |
| 776 | 0 | 8 | |i Print version: |t Emulsions. |d Academic Pr 2016 |z 9780128043066 |w (OCoLC)945355112 |
| 830 | 0 | |a Nanotechnology in the agri-food industry ; |v v. 3. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780128043066 |z Texto completo |