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Full Description
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)
Contents
Section I: Fundamental Concepts and Technique Overview
Chapter 1: Fundamental Aspects of Food-grade Nanoemulsions
Chapter 2: Ingredients and Composition of Food-grade Nanoemulsions
Chapter 3: Recent Advances in The Preparation Methods of Nanoemulsions
Chapter 4: Stability Perspectives of Nanoemulsions
Chapter 5: Fate of Nanoemulsions in Biological Systems
Section II: Characterization
Chapter 6: Interfacial Characterization of Nanoemulsions
Chapter 7: Physical Characterization Techniques for Nanoemulsions
Chapter 8: Imaging Techniques for Characterization of Nanoemulsions
Chapter 9: Separation Techniques for Characterization of Nanoemulsions
Section III: Applications
Chapter 10: Nanoemulsions as Delivery Vehicle for Nutraceuticals and Improve Food Nutritional Properties
Chapter 11: Application of Nanoemulsions to Improve Food System Color, Flavor, Texture and Preservation
Chapter 12: Application of Essential Oil Nanoemulsions in Food Preservation
Chapter 13: Nanoemulsions to Preserve/Process Bioactive and Nutritional Food Compounds: Contemporary Research and Applications
Chapter 14: Nano-food Safety and Regulatory perspectives
