Nanoemulsions

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

Produk Detail:

  • Author : Seid Mahdi Jafari
  • Publisher : Academic Press
  • Pages : 664 pages
  • ISBN : 0128118393
  • Rating : 5/5 from 1 reviews
CLICK HERE TO GET THIS BOOKNanoemulsions

Nanoemulsions

Nanoemulsions
  • Author : Seid Mahdi Jafari,D. Julian McClements
  • Publisher : Academic Press
  • Release : 24 February 2018
GET THIS BOOKNanoemulsions

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

Science and Technology Behind Nanoemulsions

Science and Technology Behind Nanoemulsions
  • Author : Selcan Karakus
  • Publisher : BoD – Books on Demand
  • Release : 22 August 2018
GET THIS BOOKScience and Technology Behind Nanoemulsions

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.

An Introduction to Food Grade Nanoemulsions

An Introduction to Food Grade Nanoemulsions
  • Author : Nandita Dasgupta,Shivendu Ranjan
  • Publisher : Springer
  • Release : 03 January 2018
GET THIS BOOKAn Introduction to Food Grade Nanoemulsions

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

An Introduction to Food Grade Nanoemulsions

An Introduction to Food Grade Nanoemulsions
  • Author : Nandita Dasgupta,Shivendu Ranjan
  • Publisher : Springer
  • Release : 29 January 2018
GET THIS BOOKAn Introduction to Food Grade Nanoemulsions

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

Nanoemulsions in Food Technology

Nanoemulsions in Food Technology
  • Author : Taylor & Francis Group
  • Publisher : Food Analysis & Properties
  • Release : 18 October 2021
GET THIS BOOKNanoemulsions in Food Technology

"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"--

Nanoemulsions

Nanoemulsions
  • Author : Kai Seng Koh,Voon Loong Wong
  • Publisher : BoD – Books on Demand
  • Release : 11 September 2019
GET THIS BOOKNanoemulsions

Fluidics, an increasingly examined topic in nanoscience and nanotechnology is often discussed with regard to the handling of fluid flow, material processing, and material synthesis in innovative devices ranging from the macroscale to the nanoscale. Nanoemulsions - Properties, Fabrications and Applications reviews key concepts in nanoscale fluid mechanics, its corresponding properties, as well as the latest trends in nanofluidics applications. With attention to the fundamentals as well as advanced applications of fluidics, this book imparts a solid knowledge base and

Ultrasonic Production of Nano-emulsions for Bioactive Delivery in Drug and Food Applications

Ultrasonic Production of Nano-emulsions for Bioactive Delivery in Drug and Food Applications
  • Author : Thomas Seak Hou Leong,Sivakumar Manickam,Gregory J. O. Martin,Wu Li,Muthupandian Ashokkumar
  • Publisher : Springer
  • Release : 21 February 2018
GET THIS BOOKUltrasonic Production of Nano-emulsions for Bioactive Delivery in Drug and Food Applications

This SpringerBrief provides an overview of ultrasonic emulsification and an update on recent advances in developing stable emulsions for the creation of novel drugs and functional foods, with a focus on bioactive delivery in these products. Emulsification is the process of combining two or more immiscible liquids to form a semi-stable mixture. These two liquids generally consist of an organic (oil) phase and an aqueous (water) phase that is stabilized by the addition of an emulsifier. Most common emulsions are

Optimization of the Fabrication, Stability, and Performance of Food Grade Nanoemulsions with Low and High Energy Methods

Optimization of the Fabrication, Stability, and Performance of Food Grade Nanoemulsions with Low and High Energy Methods
  • Author : Jennifer Komaiko
  • Publisher : Unknown Publisher
  • Release : 18 September 2021
GET THIS BOOKOptimization of the Fabrication, Stability, and Performance of Food Grade Nanoemulsions with Low and High Energy Methods

There is interest in the production of emulsions by low-energy methods because no expensive equipment is required thus making emulsion formation inexpensive and simple to implement. The goal of this research is to establish the major factors that affect emulsion formation using low-energy methods and possible applications of the emulsions and nanoemulsions formed by this method. Lastly, the use of natural emulsifiers with low- and high-energy methods was investigated. Initially, formation of nanoemulsions using isothermal low energy methods was investigated

Emulsion-based Systems for Delivery of Food Active Compounds

Emulsion-based Systems for Delivery of Food Active Compounds
  • Author : Shahin Roohinejad,Ralf Greiner,Indrawati Oey,Jingyuan Wen
  • Publisher : John Wiley & Sons
  • Release : 18 June 2018
GET THIS BOOKEmulsion-based Systems for Delivery of Food Active Compounds

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

Nanoemulsions in Food Technology

Nanoemulsions in Food Technology
  • Author : Javed Ahmad,Leo M.L. Nollet
  • Publisher : CRC Press
  • Release : 18 October 2021
GET THIS BOOKNanoemulsions in Food Technology

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

Nanodispersions

Nanodispersions
  • Author : Tharwat F. Tadros
  • Publisher : Walter de Gruyter GmbH & Co KG
  • Release : 14 December 2015
GET THIS BOOKNanodispersions

General introduction - Definition of nanodispersions (nanosuspensions, nanoemulsions, swollen micelles or microemulsions, liposomes and vesicles) and their size range. General description of their colloid stability. Main advantages of nanodispersions and their industrial applications. Preparation of nanosuspensions by top-up process - Nucleation and growth and control of particle size distribution. Factors determining the formation of narrow particle size distribution. Role of surfactants and polymers. Preparation of nano-polymer colloids (lattices) by emulsion and dispersion polymerization. Factors affects the stability of nanosuspensions. Preparation

Survismeter

Survismeter
  • Author : Man Singh,Sunita Singh
  • Publisher : CRC Press
  • Release : 30 January 2019
GET THIS BOOKSurvismeter

This book presents the survismeter, a new invention that widely covers and determines PCPs of various molecules and experimentally measures the thermodynamic and kinetic stabilities of nanoemulsions. It unveils how a survismeter can measure surface tension, interfacial tension, wettability, viscosity, friccohesity, tentropy, rheology, density, activation energy, and particle size. It discusses novel models of molecular science that can be applied in the formulation and study of activities of functional molecules through their PCPs. It also introduces the new concept of

Molecular Self-assembly in Nanoscience and Nanotechnology

Molecular Self-assembly in Nanoscience and Nanotechnology
  • Author : Ayben Kilislioglu,Selcan Karakus
  • Publisher : BoD – Books on Demand
  • Release : 10 May 2017
GET THIS BOOKMolecular Self-assembly in Nanoscience and Nanotechnology

Self-assembly is a common principle in molecular fabrication of natural and synthetic systems and has many important applications in the fields of nanoscience and nanotechnology. This book provides clear explanations of the principles of self-assembly with the limitations along with examples and research-based results with discussion for students, researchers, and professions.