Nanoemulsions in Food Technology: Development, Characterization, and Applications
Cover -- Half Title -- Series Page -- Title Page -- Copyright Page -- Dedication -- Contents -- Series Preface -- Preface -- About the Editors -- Contributors -- SECTION I: FUNDAMENTAL CONCEPTS AND TECHNIQUE OVERVIEW -- Chapter 1: Fundamental Aspects of Food-Grade Nanoemulsions -- Chapter 2: Ingredi...
Gespeichert in:
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| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Milton
Taylor & Francis Group
2021
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| Schriftenreihe: | Food Analysis and Properties Ser.
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| Schlagworte: | |
| Online-Zugang: | URL des Erstveröffentlichers |
| Zusammenfassung: | Cover -- Half Title -- Series Page -- Title Page -- Copyright Page -- Dedication -- Contents -- Series Preface -- Preface -- About the Editors -- Contributors -- 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 Method 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 Technique 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 Improving Food Nutrition 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 -- Index. |
| Beschreibung: | Description based on publisher supplied metadata and other sources |
| Beschreibung: | 1 online resource (327 pages) |
| ISBN: | 9781003121121 |
| DOI: | 10.1201/9781003121121 |
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Datensatz im Suchindex
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| author | Ahmad, Javed |
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| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.02 |
| dewey-search | 664/.02 |
| dewey-sort | 3664 12 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| doi_str_mv | 10.1201/9781003121121 |
| format | Electronic eBook |
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| illustrated | Not Illustrated |
| indexdate | 2025-02-06T17:00:35Z |
| institution | BVB |
| isbn | 9781003121121 |
| language | English |
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| spelling | Ahmad, Javed Verfasser aut Nanoemulsions in Food Technology Development, Characterization, and Applications Milton Taylor & Francis Group 2021 1 online resource (327 pages) txt rdacontent c rdamedia cr rdacarrier Food Analysis and Properties Ser. Description based on publisher supplied metadata and other sources Cover -- Half Title -- Series Page -- Title Page -- Copyright Page -- Dedication -- Contents -- Series Preface -- Preface -- About the Editors -- Contributors -- 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 Method 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 Technique 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 Improving Food Nutrition 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 -- Index. Nanoemulsion (DE-588)1147321817 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Electronic books Nanoemulsion (DE-588)1147321817 s Lebensmitteltechnologie (DE-588)4034901-9 s DE-604 Nollet, Leo M. L. 1948- (DE-588)136074588 ctb Erscheint auch als Druck-Ausgabe 9780367614928 https://doi.org/10.1201/9781003121121 Verlag URL des Erstveröffentlichers |
| spellingShingle | Ahmad, Javed Nanoemulsions in Food Technology Development, Characterization, and Applications Nanoemulsion (DE-588)1147321817 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd |
| subject_GND | (DE-588)1147321817 (DE-588)4034901-9 |
| title | Nanoemulsions in Food Technology Development, Characterization, and Applications |
| title_auth | Nanoemulsions in Food Technology Development, Characterization, and Applications |
| title_exact_search | Nanoemulsions in Food Technology Development, Characterization, and Applications |
| title_full | Nanoemulsions in Food Technology Development, Characterization, and Applications |
| title_fullStr | Nanoemulsions in Food Technology Development, Characterization, and Applications |
| title_full_unstemmed | Nanoemulsions in Food Technology Development, Characterization, and Applications |
| title_short | Nanoemulsions in Food Technology |
| title_sort | nanoemulsions in food technology development characterization and applications |
| title_sub | Development, Characterization, and Applications |
| topic | Nanoemulsion (DE-588)1147321817 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd |
| topic_facet | Nanoemulsion Lebensmitteltechnologie |
| url | https://doi.org/10.1201/9781003121121 |
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