Download or read book Application of Ultra High pressure Homogenization UHPH in the Production of Submicron nano oil in water Emulsions Using Vegetable Oils and Milk Proteins as Emulsifiers written by Essam Hassan Emam Hebishy and published by . This book was released on 2013 with total page 245 pages. Available in PDF, EPUB and Kindle. Book excerpt: The overall goal of the present PhD thesis was to study some factors related to the choice of emulsifier (whey protein isolate or sodium caseinate) concentration, oil-phase volume fractions (10-50%) and homogenization conditions (100-300 MPa) that could influence physical stability and lipid oxidation in nano/submicron oil-in-water emulsions by using a rotor-startor system (colloidal mill, CM, at 5000 rpm for 5 min) for obtaining the coarse emulsions and stabilized by ultra high-pressure homogenization (UHPH), in comparison to conventional homogenization (CH, 15 MPa). Emulsions were characterized for their physical properties (droplet size distribution, microstructure, surface protein concentration, emulsifying stability against creaming and coalescence, and viscosity) and oxidative stability (hydroperoxide content and TBARs) under light (2000 lux/m2 for 10 days). The first study focused on using whey protein isolate (WPI) as emulsifier in different concentrations (1, 2 and 4%) with a fixed oil concentration (20%) of sunflower and olive oils (3:1). UHPH produced emulsions with lipid particles of small size in the sub-micron range (100-200 nm) and low surface protein with unimodal distribution in emulsions treated at 200 MPa using whey proteins at 4%. Long term physical stability against creaming and coalescence was observed in UHPH emulsions, compared to those obtained by CM and CH. Oxidative stability of emulsions was also improved by UHPH compared to CM and CH, especially when 100 MPa was applied. All emulsions exhibited Newtonian behavior (n ≈ 1). These results led us to use the best conditions obtained in the previous work (4% of protein concentration and pressure treatments of 100 and 200 MPa) to study the physical and oxidative stability of emulsions containing different oil-phase volume fractions (10, 30 and 50%). Increasing the oil concentration from 10 to 50%, in general, increased the particle size, decreased the surface protein concentration and resulted in a high degree of flocculation and coalescence, especially in emulsions treated at 200 MPa. All UHPH emulsions, except those treated at 100 MPa containing 10% oil, and CH emulsions with 50% oil displayed an excellent stability vs. creaming during storage at ambient temperature. The lowest oxidation rate was observed in UHPH emulsions, especially those containing 30% oil. The third study was conducted on using sodium caseinate (SC) as emulsifier in different concentrations (1, 3 and 5%) with a fixed oil concentration (20%) of sunflower and olive oils (3:1). UHPH emulsions containing 1% protein presented a high particle size (especially in emulsions treated at 100 MPa) but increasing the protein content to 3 and 5% in UHPH emulsions reduced the particle size, and tended to change the rheological behaviour from Newtonian to shear thinning, improving the creaming and oxidative stabilities of emulsions. From the previous study, the best droplet breakdown, physical and oxidative stability were obtained with pressures in the range of 200 and 300 MPa and sodium caseinate (5%). Therefore, the objective of the last study was to evaluating the emulsions containing different oil-phase volume fractions (10, 20, 30 and 50%) treated by UHPH in the conditions above mentioned, in comparison to CH emulsions containing 1 and 5% SC. Increasing the oil content to 50% tended to produce emulsions with a gel structure such as a mayonnaise type product so, the results of this study focused only on emulsions containing 10, 20 and 30% oil. CM and CH emulsions containing 1% SC and different oil contents (10, 20 and 30%), exhibited a Newtonian flow behavior with a slow creaming rate, whereas the oxidation rate was faster in these emulsions. On the other hand, high degree of flocculation with a shear thinning behavior, higher creaming rates, but low oxidation rates were observed in CH emulsions containing 5%. UHPH-treated emulsions containing high oil contents (20 and 30%) exhibited excellent creaming stability, and with a shear thinning rheological behavior only in emulsions containing 30% oil. UHPH produced stable emulsions against oxidation, especially when high oil contents (20-30%) were used. Increasing the oil concentration from 10 to 30%, in general, resulted in an increase in the oxidative stability in all emulsions, except in CH emulsions containing 1% of SC. Emulsions produced by both whey protein (4%) and caseinate (5%), and treated by UHPH have a good physical stability to flocculation, coalescence and creaming and also high stability to lipid oxidation, opening a wide range of opportunities in the formulation of emulsions containing bioactive components with lipid nature.
Download or read book Nutrient Delivery written by Alexandru Grumezescu and published by Academic Press. This book was released on 2016-08-12 with total page 852 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutrient Delivery: Nanotechnology in the Agri-Food Industry, Volume Five, discusses the fabrication, merits, demerits, applications, and bioavailability enhancement mechanisms of various nanodelivery systems. Recent developments in various nanodelivery systems are also highlighted. Volume 5 contains twenty chapters, prepared by outstanding international researchers from Argentina, Brazil, Canada, China, Croatia, India, Iran, Ireland, México, Pakistan, Portugal, Serbia, Sri Lanka, and the United States. In recent years, the delivery of micronutrients at nanoscale has been widely studied as these systems have the potential to improve bioavailability, enable controlled release and enhance stability of food bioactives to a greater extent. The nanodelivery systems typically consist of the food bioactive compound encapsulated and stabilized in food grade ingredients such as lipids, proteins or polysaccharides with diameters ranging from 10 nm to 1000 nm. Among these, the lipid based delivery systems such as nanoemulsions, solid lipid nanoparticles, nanoliposomes and micelles are widely studied for the delivery of lipophilic bioactive compounds. These delivery vehicles improve the solubility, permeability, stability and bioavailability of the lipophilic compounds thereby enhancing their potential for oral delivery and functional food development. On the other hand, the hydrophilic bioactives are delivered through protein, polysaccharide or biopolymer based colloidal nanosystems such as hydrogels, nanogels and polymer nanoparticles. The major concern other than solubility is the intestinal permeability of the micronutrients. For instance, the delivery system for compounds with poor intestinal permeability and low solubility need to be carefully designed using suitable lipids and surfactants. Offers updated material for undergraduate and postgraduate students in food science, biotechnology, and related engineering fields Provides a valuable resource of recent scientific progress, along with most known applications of nanomaterials in the food industry for researchers, engineers, and academics Includes novel opportunities and ideas for developing or improving technologies in the food industry
Download or read book Ultrasonic Production of Nano emulsions for Bioactive Delivery in Drug and Food Applications written by Thomas Seak Hou Leong and published by Springer. This book was released on 2018-02-21 with total page 46 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 of the oil-in-water (O/W) type, but can also be of water-in-oil (W/O) or even multiple emulsion types (i.e. double emulsions) in the form of water-in-oil-in-water (W/O/W) or oil-in-water-in-oil (O/W/O) phases. The formation of an emulsion requires input of energy to distribute the disperse phase in the continuous phase in small-sized droplets that are able to resist instability. There is great interest in the use of ultrasound to produce emulsions, as it is able to do so relatively efficiently and effectively compared to existing techniques such as rotor stator, high-pressure homogenization and microfluidization. The interaction of ultrasound with the hydrocolloids and biopolymers that are often used to stabilize emulsions can offer advantages such as improved stability or greater control of formed droplet size distributions.
Download or read book Nanoemulsions written by Seid Mahdi Jafari and published by Academic Press. This book was released on 2018-02-24 with total page 665 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Submicron Emulsions in Drug Targeting and Delivery written by S Benita and published by CRC Press. This book was released on 2019-08-16 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is anticipated that submicron emulsion and lipid suspension will find numerous and novel medical applications in the near future. The purpose of this multi-authore book is to provide the reader with an up-to-date general overview of submicron emulsions and lipid suspensions (solid lipid nanoparticles) as well as to emphasize the various methods of preparation, characerization, evaluation and potential applications in various therapeutic areas. Leading authors have contributed to this unique book which contains all state of the art and detailed knowledge related to the physico-chemical, pharmaceutical and medical aspects of these most interesting but complex dosage forms, thus making this information easily available to the reader. This book will be of interest to scientists working in the field of drug delivery and targeting in universities as well as in the pharmaceutical, food, cosmetic, veterinary and chemical industries.
Download or read book Nanoemulsions in Food Technology written by Javed Ahmad and published by CRC Press. This book was released on 2021-10-18 with total page 349 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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)
Download or read book Food Emulsification and Homogenization written by and published by . This book was released on 2018-05 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food emulsifiers have a wide range of functions. The most obvious is to assist stabilization and formation of emulsions by the reduction of surface tension at the oil-water interface, to alter the functional properties of other food components and third function is to modify the crystallization of fat. Emulsions are classified based on the nature of the emulsifier or the structure of the system. The range of droplets size for each type of emulsion is quite arbitrary. Macro emulsions are the most common form of emulsions used in food industries than nano- and micro-emulsions. Nanoemulsions become increasingly important in food industry as an innovative approach in carrying functional agents. Engineering Aspects of Food Emulsification and Homogenization reviews the types of emulsions, emulsion formation and its applications in food industries. This book brings those areas together to provide a comprehensive resource that gives a deeper understanding of emulsification and homogenization in food product development. Application potential of multiple emulsions is also stated to be very high in food industry. Combination of protein and polysaccharide has been commonly used as emulsifier in a wide range of applications such as food, cosmetic and pharmaceutical industries, due to its advantages such as fast adsorption, steric repulsion and viscosity enhancement. The complexes can be formed, when protein and polysaccharide are combined, commonly through electrostatic interaction. Thus, there is an increasing interest in combining proteins and polysaccharides to form electrostatic complexes to stabilize emulsions. Homogenizers are commonly used to produce oil-in-water emulsions that consist of emulsifier-coated oil droplets suspended within an aqueous phase. The functional attributes of emulsions are usually controlled by selecting appropriate ingredients (e.g., surfactants, co-surfactants, oils, solvents, and co-solvents) and processing conditions (e.g., homogenizer type and operating conditions). However, the functional attributes of emulsions can also be tailored after homogenization by manipulating their composition, structure, or physical state.Describes state-of the-art technology of emulsification and homogenization processes, this book serves as a beneficial guide for students, practitioners as well as academic researchers.
Download or read book Utilization of Natural Emulsifiers and Their Derivatives to Formulate Emulsion based Delivery Systems for Hydrophobic Nutraceuticals written by Cansu Gumus and published by . This book was released on 2017 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: There is increasing consumer demand for food products that are more natural, sustainable, and environmentally friendly. Industry has responded by trying to identify natural alternatives to synthetic functional ingredients within these products. In this study, the ability of Maillard conjugation products, and several legume proteins were investigated to act as nature-derived or natural emulsifiers in oil-in-water emulsions fortified with hydrophobic nutraceuticals. Casein-coated oil droplets enriched with lutein were highly unstable to flocculation near their isoelectric point due to the reduction in electrostatic repulsion. However, casein-dextran-coated droplets were stable, which was attributed to strong steric repulsion by the dextran moiety. The casein-coated droplets were unstable to aggregation in the gastric phase of a simulated gastrointestinal tract (GIT), whereas the casein-dextran-coated ones were still stable, which was again attributed to increased steric repulsion. Emulsifier type did not strongly influence lutein bioaccessibility. Pea, lentil, and faba bean protein concentrates all proved to be effective emulsifiers for forming and stabilizing 10 wt% oil-in-water emulsions produced by high-pressure homogenization. The droplet size decreased with increasing emulsifier concentration, and relatively small oil droplets (d
Download or read book Engineering Aspects of Food Emulsification and Homogenization written by Marilyn Rayner and published by CRC Press. This book was released on 2015-04-24 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at least) three different scientific specializations. Engineering Aspects of Food Emulsification and Homogenization d
Download or read book Food Emulsions written by David Julian McClements and published by CRC Press. This book was released on 2004-12-16 with total page 633 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the fundamentals of emulsion science and demonstrates how this knowledge can be applied to better understand and control the appearance, stability, and texture of many common and important emulsion-based foods. Revised and expanded to reflect recent developments, this s
Download or read book Emulsions written by Alexandru Grumezescu and published by Academic Press. This book was released on 2016-06-13 with total page 770 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Stability Assessment of Emulsions Treated by Ultra High Pressure Homogenization and Their Incorporation in a UHT Milk based Product for Delivery of Conjugated Linoleic Acid written by Cristina Fernández Avila and published by . This book was released on 2016 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt: En els últims 10 anys s'ha incrementat la recerca en emulsions per a l'alliberament de compostos bioactius. Les emulsions convencionals d'oli-en-aigua (> 1 μm) presenten una estabilitat fisicoquímica i oxidativa insuficient; per tant, i per superar aquest problema, s'han dut a terme molts esforços en el desenvolupament de noves tecnologies. La tecnologia d'Homogeneïtzació a Ultra-Alta Pressió (UHPH) s'ha aplicat en diferents emulsions alimentàries per tal de millorar la seva estabilitat física. Per això, és necessari el desenvolupament d'emulsions UHPH d'oli-en-aigua que continguin bioactius lipòfils, com l'àcid linoleic conjugat (CLA), per tal de millorar les característiques nutricionals i fisicoquímiques de les emulsions, així com la seva vida útil. En aquesta tesi doctoral, es va avaluar la influència de diferents tecnologies (UHPH i homogeneïtzació convencional; CH) i ingredients (aïllat proteic de soja, SPI; aïllat proteic de pèsol, PPI; oli de soja i CLA) en emulsions d'oli-en-aigua. A més, es va desenvolupar un producte final de base làctia UHT incorporant emulsions amb CLA. La present recerca es va dividir en quatre parts. En un primer estudi, es va avaluar l'efecte de la UHPH (100-300 MPa, Ti=20 °C) en comparació de la CH (15 MPa, Ti=20 °C) sobre l'estabilitat física i oxidativa d'emulsions d'oli de soja (10 i 20%) i estabilitzades amb SPI per tal de determinar les formulacions més estables. A més, la desnaturalització completa de l'SPI (95 °C, 15 min) es va realitzar abans del tractament CH amb l'objectiu d'analitzar la possibilitat d'obtenir característiques millorades de les emulsions. En concret, les emulsions UHPH tractades a 100 i 200 MPa amb un 20% d'oli van ser les més estables a nivell físic i oxidatiu a causa de la disminució de la mida de partícula, la major quantitat d'oli, i una major viscositat i quantitat de proteïna a la interfase oli-en aigua. El tractament tèrmic de l'SPI no va millorar l'estabilitat física de les emulsions, però sí l'estabilitat oxidativa quan es va utilitzar un 10% d'oli. El segon estudi consistí en la producció de diferents emulsions (20% d'oli) estabilitzades amb SPI i PPI i emprant 1 i 5 etapes de CH (55 MPa, Ti=20 °C) per avaluar l'eficiència d'encapsulació de CLA (6%), així com el seu alliberament i bioeficàcia utilitzant la digestió in vitro i un model cel·lular Caco-2 d'absorció intestinal. Totes les emulsions van protegir millor el CLA encapsulat a diferència del control (CLA en forma lliure), el qual es va oxidar durant l'emmagatzematge, així com després de la digestió in vitro i consegüent alliberament en les cèl·lules Caco-2. Es van trobar percentatges similars de biodisponibilitat del CLA en totes les emulsions. Un tercer estudi va avaluar l'efecte de la UHPH (200 MPa, Ti=20 °C) en les emulsions amb CLA en comparació a la CH (15 MPa, Ti=20 °C). Per a un altre lot de emulsions CH, també es va dur a terme un tractament tèrmic de pasteurització. La UHPH va produir una emulsió estèril i durant l'emmagatzematge, va mostrar millor estabilitat física en comparació amb els altres tractaments, i a més, va mantenir una òptima estabilitat oxidativa. Un cop més, es varen trobar percentatges similars de biodisponibilitat del CLA en totes les emulsions. En un l'últim estudi, es va avaluar la incorporació d'emulsions amb CLA tractades per UHPH (200 MPa, Ti=20 °C) i CH (15 MPa, Ti=20 °C) en un producte de base làctia UHT. El producte final que contenia les emulsions UHPH va mostrar una estabilitat fisicoquímica i propietats sensorials millorades durant 4 mesos d'emmagatzematge.
Download or read book Formulation of Whey Protein Stabilized Multilayered Microemulsion and Nanoemulsion Systems with Hyperoxidative Curcumin written by Soma Mukherjee and published by . This book was released on 2017 with total page 108 pages. Available in PDF, EPUB and Kindle. Book excerpt: A primary emulsion with whey protein isolate (WPI) and hexanoic acid was prepared, and chitosan (Ch) (0.01%, 0.02%, and 0.03%) was added to evaluate its impact on particle size distribution of the emulsion. NaCl (0, 20, 40, and 80 mM) was added to increase ionic interactions to stabilize the multilayer emulsion. Lecithin (0.5%, 1%, 2%, 3 %, w/v) was mixed with the primary emulsion in order to form a multilayer, and casein hydrolysate (CH) was used to stabilize the tertiary emulsion system without the use of NaCl for 28 d at 4 °C. Stable O/W nanoemulsions were generated for use as nano-vesicular vehicles (NVV) to carry Curcumin (CU). Two important variables, (1) addition of casein hydrolysate (CH) (1:50, w/w WPI) and, (2) use of high pressure (140 and 210 MPa), were studied for their effect on the stabilization of monodispersed NVV and persistence of antioxidant activity of the CU as cargo in the NVV throughout storage. Addition of CH reduced nano-particle size and increased emulsion stability with UHPH pressure. The nanoparticle distribution was not changed by the addition of CU. Addition of casein hydrolysate reduced particle size as well as enhanced the positive functional properties of the NVV. Similar trends were observed in zeta-potential, surface energy, contact angle and antioxidant efficacy of the NVV, both with and without CU when UHPH was applied. The effect of Ultraviolet (UV) radiation (254 nm) on the stability of O/W nanoemulsion systems was investigated. A nano vesicular vehicle (NVV) was generated using ultra-high pressure homogenization (UHPH) that was stabilized using whey protein isolate (WPI) (1%, w/v), Tween 20 (20% w/w WPI) and casein hydrolysate (CH) (1:50 of WPI, w/w). Coarse emulsions were prepared by blending for three min. The coarse emulsion was exposed to UV radiation (0-60 min), followed by a single-pass of UHPH at 140 and 210 MPa. The UHPH treated NVV-CU had greater (P
Download or read book Studies on the Stability of Oil in water Emulsions Formed Using Milk Proteins microform written by Samson Olaolu Agboola and published by National Library of Canada = Bibliothèque nationale du Canada. This book was released on 1996 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Separation of Functional Molecules in Food by Membrane Technology written by Galanakis Charis and published by Academic Press. This book was released on 2018-11-14 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: Separation of Functional Molecules in Food by Membrane Technology deals with an issue that is becoming a new research trend in the field of food and bioproducts processing. The book fills in the gap of transfer knowledge between academia and industry by highlighting membrane techniques and applications for the separation of food components in bioresources, discussing separation mechanisms, balancing advantages and disadvantages, and providing relevant applications. Edited by Charis Galanakis, the book is divided in 13 chapters written by experts from the meat science, food technology and engineering industries. Covers the 13 most relevant topics of functional macro and micro molecules separation using membrane technology in the food industry Brings the most recent advances in the field of membrane processing Presents the sustainability principles of the food industry and the modern bioeconomy frame of our times
Download or read book Nano food Engineering written by Umesh Hebbar and published by Springer Nature. This book was released on 2020-08-06 with total page 389 pages. Available in PDF, EPUB and Kindle. Book excerpt: This extensive and singular work focuses on current applications of nanotechnology in food systems. The functionality and applicability of food-related nanotechnology is covered in depth, presenting a view on the food processing, packaging,storage and safety assessment of nanotechnology in the food industry. Multiple nanostructures are covered, each with their specific ingredient choice, production strategy, functionality and application in food engineering. Individual chapters focus on current processing methods and applications of nanotechnology in foods. Nano-food Engineering Volume One brings together panels of highly accomplished experts in the field of composites, nanotechnology and chemical engineering and food technology. The work encompasses basic studies and addresses novel issues, covering all engineering aspects, opportunities and challenges and solutions of nano-foods.
Download or read book Study of Ultra high Pressure Homogenization for the Treatment of Milk as an Alternative to the Traditional Process for Yogurt Production written by Maria del Mar Serra Bigas and published by . This book was released on 2008 with total page 193 pages. Available in PDF, EPUB and Kindle. Book excerpt:
