Download or read book The Effect of Alpha lactalbumin on the Phase Behavior of Microemulsions written by Catherine Manya Rohloff and published by . This book was released on 2001 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Conformation and Configuration of alpha lactalbumin in AOT Microemulsion Systems written by Justin Wade Shimek and published by . This book was released on 2003 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Emulsion based Systems for Delivery of Food Active Compounds written by Shahin Roohinejad and published by John Wiley & Sons. This book was released on 2018-04-03 with total page 390 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Nanocarrier Technologies written by M. Reza Mozafari and published by Springer Science & Business Media. This book was released on 2006-09-24 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt: Designed as an advanced survey of the field, this book describes the key research parameters of nanocarrier technologies. It is the first book with this topic. It comprises a collection of scientific articles from top research people in the field and provides an up-to-date source containing recent citation and bibliography. The book is an indispensable source of information for new researchers and scientists.
Download or read book Innovation in Food Engineering written by Maria Laura Passos and published by CRC Press. This book was released on 2016-04-19 with total page 758 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumer-driven products have kept the food industry at the forefront of technological innovations. For example, the redefinition of the once accepted compromise between convenience and quality is just one of the current issues driving the development of new products. An overview of a range of solutions for these challenges, Innovation in Food Engi
Download or read book Applications of Encapsulation and Controlled Release written by Munmaya K. Mishra and published by CRC Press. This book was released on 2019-09-18 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt: The field of encapsulation, especially microencapsulation, is a rapidly growing area of research and product development. Applications of Encapsulation and Controlled Release offers a broad perspective on a variety of applications and processes, including, up-to-date research, figures, tables, illustrations, and references. Written at a level comprehensible to non-experts, it is a rich source of technical information and current practices in research and industry.
Download or read book Solubilization Behavior of Alpha lactalbumin and Beta lactoglobulin written by Lynne Eiko Kawakami and published by . This book was released on 1995 with total page 342 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Nanobiotechnology in Bioformulations written by Ram Prasad and published by Springer. This book was released on 2019-07-04 with total page 502 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Dissertation Abstracts International written by and published by . This book was released on 2002 with total page 656 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Handbook of Encapsulation and Controlled Release written by Munmaya Mishra and published by CRC Press. This book was released on 2015-12-01 with total page 1516 pages. Available in PDF, EPUB and Kindle. Book excerpt: The field of encapsulation, especially microencapsulation, is a rapidly growing area of research and product development. The Handbook of Encapsulation and Controlled Release covers the entire field, presenting the fundamental processes involved and exploring how to use those processes for different applications in industry. Written at a level comp
Download or read book Emulsion based Systems for Delivery of Food Active Compounds written by Shahin Roohinejad and published by John Wiley & Sons. This book was released on 2018-06-18 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book NISTIR written by and published by . This book was released on 2001 with total page 78 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Handbook of Food Structure Development written by Fotis Spyropoulos and published by Royal Society of Chemistry. This book was released on 2019-10-31 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a range of food settings and consider how this alters in order to design food with specific functionalities and performance. Food structure has to be considered across a range of length scales and the book includes a section focusing on analytical and theoretical approaches that can be taken to analyse/characterise food structure from the nano- to the macro-scale. The book concludes by outlining the main challenges arising within the field and the opportunities that these create in terms of establishing or growing future research activities. Edited and written by world class contributors, this book brings the literature up-to-date by detailing how the technology and applications have moved on over the past 10 years. It serves as a reference for researchers in food science and chemistry, food processing and food texture and structure.
Download or read book The Photochemistry of Carotenoids written by H.A. Frank and published by Springer Science & Business Media. This book was released on 2006-04-11 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by leading experts in the area of carotenoid research, this book gives a comprehensive overview of a various topics in the field. The contributions review the basic hypotheses about how carotenoids function and give details regarding testing different molecular models using state-of-the-art experimental methodologies.
Download or read book Bioactive Components of Milk written by Zsuzsanna Bosze and published by Springer Science & Business Media. This book was released on 2007-12-26 with total page 492 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy foods have huge potential concerning functional foods. Therefore, there is a tremendous amount of interest in value-added milk products and the identification of components in food which have health benefits. This book provides an overview of these derived components and their diverse activities including: the stimulation of beneficial microflora, alerting the immune system to the presence of potential pathogens and allergens, binding and eliminating toxins, etc.
Download or read book Food Emulsifiers and Their Applications written by Richard W Hartel and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 315 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized by a milk-fat-globule membrane. Early processed foods were developed when people began to explore the art of cuisine. Butter and gravies were early foods used to enhance flavors and aid in cooking. By contrast, food emulsifiers have only recently been recognized for their abil ity to stabilize foods during processing and distribution. As economies of scale emerged, pressures for higher quality and extension of shelf life prodded the de velopment of food emulsifiers and their adjunct technologies. Natural emulsifiers, such as egg and milk proteins and phospholipids, were the first to be generally utilized. Development of technologies for processing oils, such as refining, bleaching, and hydrogenation, led to the design of synthetic food emulsifiers. Formulation of food emulsions has, until recently, been practiced more as an art than a science. The complexity offood systems has been the barrier to funda mental understanding. Scientists have long studied emulsions using pure water, hydrocarbon, and surfactant, but food systems, by contrast, are typically a com plex mixture of carbohydrate, lipid, protein, salts, and acid. Other surface-active ingredients, such as proteins and phospholipids, can demonstrate either syner- XV xvi Preface gistic or deleterious functionality during processing or in the finished food.
Download or read book Homogeneous Catalysis and Mechanisms in Water and Biphasic Media written by Luca Gonsalvi and published by MDPI. This book was released on 2019-02-15 with total page 159 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a printed edition of the Special Issue "Homogeneous Catalysis and Mechanisms in Water and Biphasic Media" that was published in Catalysts
