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 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

Contenu

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