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Nanoemulsions

Nanoemulsions
  • Author : Seid Mahdi Jafari,D. Julian McClements
  • Publisher :Unknown
  • Release Date :2018-02-24
  • Total pages :664
  • ISBN : 9780128118399
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Summary : 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

Nanoemulsions

Nanoemulsions
  • Author : Seid Mahdi Jafari,D. Julian McClements
  • Publisher :Unknown
  • Release Date :2018-03-05
  • Total pages :584
  • ISBN : 0128118385
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Summary : 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

Nanoemulsions

Nanoemulsions
  • Author : Seid Mahdi Jafari,D. Julian McClements
  • Publisher :Unknown
  • Release Date :2018-02-24
  • Total pages :664
  • ISBN : 9780128118399
GET BOOK HERE

Summary : 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

Nanoemulsions

Nanoemulsions
  • Author : Kai Seng Koh,Voon Loong Wong
  • Publisher :Unknown
  • Release Date :2019-09-11
  • Total pages :136
  • ISBN : 9781789841756
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Summary : 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 develops skill for future problem-solving and system analysis. This is a vital resource for upper-level engineering students who want to expand their potential career opportunities and familiarize themselves with an increasingly important field.

An Introduction to Food Grade Nanoemulsions

An Introduction to Food Grade Nanoemulsions
  • Author : Nandita Dasgupta,Shivendu Ranjan
  • Publisher :Unknown
  • Release Date :2018-01-03
  • Total pages :182
  • ISBN : 9789811069864
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Summary : 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 closing, it discuss the challenges and opportunities of characterizing nano-emulsified systems, the market risks and opportunities of nano-emulsified foods, and packaging techniques and safety issues – including risk identification and risk management – for nano-foods. The book offers a unique guide for scientists and researchers working in this field. It will also help researchers, policymakers, industry personnel, journalists and the general public to understand food nanotechnology in great detail.

Science and Technology Behind Nanoemulsions

Science and Technology Behind Nanoemulsions
  • Author : Selcan Karakus
  • Publisher :Unknown
  • Release Date :2018-08-22
  • Total pages :206
  • ISBN : 9781789235708
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Summary : 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.

Nanotechnology in Drug Delivery

Nanotechnology in Drug Delivery
  • Author : Melgardt M. de Villiers,Pornanong Aramwit,Glen S. Kwon
  • Publisher :Unknown
  • Release Date :2008-10-29
  • Total pages :662
  • ISBN : 0387776680
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Summary : The reader will be introduced to various aspects of the fundamentals of nanotechnology based drug delivery systems and the application of these systems for the delivery of small molecules, proteins, peptides, oligonucleotides and genes. How these systems overcome challenges offered by biological barriers to drug absorption and drug targeting will also be described.

The Formation and Stability of Nanoemulsions

The Formation and Stability of Nanoemulsions
  • Author : Kieche Meleson
  • Publisher :Unknown
  • Release Date :2008
  • Total pages :158
  • ISBN : UCLA:L0099895161
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Summary :

Techniques for Nanoencapsulation of Food Ingredients

Techniques for Nanoencapsulation of Food Ingredients
  • Author : C. Anandharamakrishnan
  • Publisher :Unknown
  • Release Date :2013-11-26
  • Total pages :89
  • ISBN : 9781461493877
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Summary : Nanoencapsulation has the potential to improve human health through its capacity to both protect bioactive compounds and release them at a specific time and location into various substances, including food. Numerous nanoencapsulation technologies have emerged in recent years, each with its own advantages and disadvantages. The goal of this Brief is to discuss the various nanoencapsulation technologies, such as emulsification, coacervation, inclusion encapsulation, anti-solvent precipitation, nanoprecipitation, freeze drying, and spray drying, including their limitations. Recent safety and regulatory issues concerning the various nanoencapsulation technologies will also be covered.

An Introduction to Surfactants

An Introduction to Surfactants
  • Author : Tharwat F. Tadros
  • Publisher :Unknown
  • Release Date :2014-04-01
  • Total pages :235
  • ISBN : 9783110312133
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Summary : Surfactants are surface active agents, molecules that have a significant role in emulsions, suspensions, and foams. They find widespread application in personal care, cosmetics, pharmaceuticals, agrochemicals and the food industry. The main objective of this graduate level textbook is to present an overview of the classification, physical properties, phase behavior, their effects and applications of surfactants, e.g. as emulsifiers, foam stabilizer, in nano- and microemulsions and as wetting agents.

Bioengineered Nanomaterials

Bioengineered Nanomaterials
  • Author : Atul Tiwari,Ashutosh Tiwari
  • Publisher :Unknown
  • Release Date :2013-08-23
  • Total pages :436
  • ISBN : 9781466585966
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Summary : Many varieties of new, complex diseases are constantly being discovered, which leaves scientists with little choice but to embrace innovative methods for controlling the invasion of life-threatening problems. The use of nanotechnology has given scientists an opportunity to create nanomaterials that could help medical professionals in diagnosing and

Application of Nanotechnology in Drug Delivery

Application of Nanotechnology in Drug Delivery
  • Author : Ali Demir Sezer
  • Publisher :Unknown
  • Release Date :2014-07-25
  • Total pages :554
  • ISBN : 9789535116288
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Summary : This book collects reviews and original articles from eminent experts working in the interdisciplinary arena of nanotechnology use in drug delivery. From their direct and recent experience, the readers can achieve a wide vision on the new and ongoing potentialities of nanotechnology application of drug delivery. Since the advent of analytical techniques and capabilities to measure particle sizes in nanometer ranges, there has been tremendous interest in the use of nanoparticles for more efficient methods of drug delivery. On the other hand, this reference discusses advances in design, optimization, and adaptation of gene delivery systems for the treatment of cancer, cardiovascular, pulmonary, genetic, and infectious diseases, and considers assessment and review procedures involved in the development of gene-based pharmaceuticals.

Fundamentals of Food Biotechnology

Fundamentals of Food Biotechnology
  • Author : Byong H. Lee
  • Publisher :Unknown
  • Release Date :2014-12-01
  • Total pages :544
  • ISBN : 9781118384916
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Summary : Food biotechnology is the application of modern biotechnologicaltechniques to the manufacture and processing of food, for examplethrough fermentation of food (which is the oldest biotechnologicalprocess) and food additives, as well as plant and animal cellcultures. New developments in fermentation and enzyme technologicalprocesses, molecular thermodynamics, genetic engineering, proteinengineering, metabolic engineering, bioengineering, and processesinvolving monoclonal antibodies, nanobiotechnology and quorumsensing have introduced exciting new dimensions to foodbiotechnology, a burgeoning field that transcends many scientificdisciplines. Fundamentals of Food Biotechnology, 2nd edition is basedon the author’s 25 years of experience teaching on a foodbiotechnology course at McGill University in Canada. The book willappeal to professional food scientists as well as graduate andadvanced undergraduate students by addressing the latest excitingfood biotechnology research in areas such as genetically modifiedfoods (GMOs), bioenergy, bioplastics, functionalfoods/nutraceuticals, nanobiotechnology, quorum sensing andquenching. In addition, cloning techniques for bacterial and yeastenzymes are included in a “New Trends and Tools”section and selected references, questions and answers appear atthe end of each chapter. This new edition has been comprehensively rewritten andrestructured to reflect the new technologies, products and trendsthat have emerged since the original book. Many new aspectshighlight the short and longer term commercial potential of foodbiotechnology.

Functional Foods and Dietary Supplements

Functional Foods and Dietary Supplements
  • Author : Athapol Noomhorm,Imran Ahmad,Anil Kumar Anal
  • Publisher :Unknown
  • Release Date :2014-03-11
  • Total pages :512
  • ISBN : 9781118227824
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Summary : Functional foods are foods which contain bioactive components, either from plant or animal sources, which can have health benefits for the consumer over and above their nutritional value. Foods which have antioxidant or cancer-combating components are in high demand from health conscious consumers: much has been made of the health-giving qualities of fruits and vegetables in particular. Conversely, foods which have been processed are suffering an image crisis, with many consumers indiscriminately assuming that any kind of processing robs food of its “natural goodness”. To date, there has been little examination of the actual effects – whether positive or negative – of various types of food processing upon functional foods. This book highlights the effects of food processing on the active ingredients of a wide range of functional food materials, with a particular focus on foods of Asian origin. Asian foods, particularly herbs, are becoming increasingly accepted and demanded globally, with many Western consumers starting to recognize and seek out their health-giving properties. This book focuses on the extraction of ingredients which from materials which in the West are seen as “alternative” - such as flour from soybeans instead of wheat, or bran and starch from rice – but which have long histories in Asian cultures. It also highlight the incorporation of those bioactive compounds in foods and the enhancement of their bioavailability. Functional Foods and Dietary Supplements: Processing Effects and Health Benefits will be required reading for those working in companies, research institutions and universities that are active in the areas of food processing and agri-food environment. Food scientists and engineers will value the new data and research findings contained in the book, while environmentalists, food regulatory agencies and other food industry personnel involved in functional food production or development will find it a very useful source of information.

Surfactants and Interfacial Phenomena

Surfactants and Interfacial Phenomena
  • Author : Milton J. Rosen,Joy T. Kunjappu
  • Publisher :Unknown
  • Release Date :2012-01-20
  • Total pages :616
  • ISBN : 9781118229026
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Summary : Now in its fourth edition, Surfactants and Interfacial Phenomena explains why and how surfactants operate in interfacial processes (such as foaming, wetting, emulsion formation and detergency), and shows the correlations between a surfactant's chemical structure and its action. Updated and revised to include more modern information, along with additional three chapters on Surfactants in Biology and Biotechnology, Nanotechnology and Surfactants, and Molecular Modeling with Surfactant Systems, this is the premier text on the properties and applications of surfactants. This book provides an easy-to-read, user-friendly resource for industrial chemists and a text for classroom use, and is an unparalleled tool for understanding and applying the latest information on surfactants. Problems are included at the end of each chapter to enhance the reader’s understanding, along with many tables of data that are not compiled elsewhere. Only the minimum mathematics is used in the explanation of topics to make it easy-to-understand and very user friendly.

Nanobiotechnology in Bioformulations

Nanobiotechnology in Bioformulations
  • Author : Ram Prasad,Vivek Kumar,Manoj Kumar,Devendra Choudhary
  • Publisher :Unknown
  • Release Date :2019-07-04
  • Total pages :491
  • ISBN : 9783030170615
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Summary : With the recent shift of chemical fertilizers and pesticides to organic agriculture, the employment of microbes that perform significant beneficial functions for plants has been highlighted. This book presents timely discussion and coverage on the use of microbial formulations, which range from powdered or charcoal-based to solution and secondary metabolite-based bioformulations. Bioformulation development of biofertilizers and biopesticides coupled with the advantages of nanobiotechnology propose significant applications in the agricultural section including nanobiosensors, nanoherbicides, and smart transport systems for the regulated release of agrochemical. Moreover, the formulation of secondary metabolites against individual phytopathogens could be used irrespective of geographical positions with higher disease incidences. The prospective advantages and uses of nanobiotechnology generate tremendous interest, as it could augment production of agricultural produce while being cost-effective both energetically and economically. This bioformulation approach is incomparable to existing technology, as the bioformulation would explicitly target the particular pathogen without harming the natural microbiome of the ecosystem. Nanobiotechnology in Bioformulations covers the constraints associated with large-scale development and commercialization of bioinoculant formations. Furthermore, exclusive emphasis is be placed on next-generation efficient bioinoculants having secondary metabolite formulations with longer shelf life and advanced competence against several phytopathogens. Valuable chapters deal with bioformulation strategies that use divergent groups of the microbiome and include detailed diagrammatic and pictorial representation. This book will be highly beneficial for both experts and novices in the fields of microbial bioformulation, nanotechnology, and nano-microbiotechnology. It discusses the prevailing status and applications available for microbial researchers and scientists, agronomists, students, environmentalists, agriculturists, and agribusiness professionals, as well as to anyone devoted to sustaining the ecosystem.

Green Processes

Green Processes
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :2014-04-23
  • Total pages :308
  • ISBN : 9783527688463
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Summary : The shift towards being as environmentally-friendly as possible has resulted in the need for this important volume on the topic of green nanoscience. Edited by two rising stars in the community, Alvise Perosa and Maurizio Selva, this is an essential resource for anyone wishing to gain an understanding of the world of green chemistry, as well as for chemists, environmental agencies and chemical engineers.

Issues in General Food Research: 2011 Edition

Issues in General Food Research: 2011 Edition
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :2012-01-09
  • Total pages :1823
  • ISBN : 9781464964121
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Summary : Issues in General Food Research / 2011 Edition is a ScholarlyEditions™ eBook that delivers timely, authoritative, and comprehensive information about General Food Research. The editors have built Issues in General Food Research: 2011 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about General Food Research in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Issues in General Food Research: 2011 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.

Conventional and Advanced Food Processing Technologies

Conventional and Advanced Food Processing Technologies
  • Author : Suvendu Bhattacharya
  • Publisher :Unknown
  • Release Date :2014-09-26
  • Total pages :744
  • ISBN : 9781118406304
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Summary : Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.

Nano-Emulsions

Nano-Emulsions
  • Author : H. Kunieda,C. Solans
  • Publisher :Unknown
  • Release Date :2001-04-01
  • Total pages :300
  • ISBN : 1860942601
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Summary : This book describes fundamental and practical aspects of nano-emulsions. It has two important features: nano-emulsion formation is related to surfactant self-organizing structures and phase behavior of water/surfactant(s)/oil systems; for the first time, all aspects of nano-emulsions (fundamental and practical) are presented together in a publication. The introductory chapter provides a description of the general properties and applications of nano-emulsions, the different terms with which they are designated in the literature, and the main differences from microemulsions. Chapter 2 reviews fundamental concepts of emulsions essential to giving a basis to nano-emulsions. Chapter 3 focuses on basic surfactant phase behavior of single surfactants as well as mixed surfactants in water/surfactant/oil systems; surfactant phase behavior enables one to understand and control emulsion formation and stability. Chapter 4 is devoted to a description of the main types of nano-emulsions; the classification of nano-emulsions is made on the basis of the nature of the phases. The most common methods to produce nano-emulsions are discussed in Chapter 5. This is followed by a description of the properties of nano-emulsion, namely droplet size and stability, in Chapter 6. Their practical applications -- cosmetic, pharmaceutical, agrochemical, etc -- are reviewed in Chapter 7. Finally, in Chapter 8, the main features of nano-emulsions are summarized and future trends in relation to their development are considered.

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 :Unknown
  • Release Date :2018-06-18
  • Total pages :312
  • ISBN : 9781119247142
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Summary : 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 systems (Pickering, multiple, multilayered, solid lipid nanoparticles, nanostructured lipid carriers and more) and explains their application for delivery of food active compounds used in food systems. In addition, the authors – noted experts in the field – review the biological fate, bioavailability and the health and safety challenges of using emulsion-based systems as carriers for delivery of food active compounds in food systems. This important resource: Offers a comprehensive text that includes detailed coverage of emulsion-based systems for the delivery of food active compounds Presents the most recent development in emulsion-based systems that are among the most widely-used delivery systems developed to control the release of food active compounds Includes a guide for industrial applications for example food and drug delivery is a key concern for the food and pharmaceutical industries Emulsion-based Systems for Delivery of Food Active Compounds is designed for food scientists as well as those working in the food, nutraceutical and pharmaceutical and beverage industries. The text offers a comprehensive review of the essential elements of emulsion-based systems for delivery of food active compounds.