Encyclopedia Of Emulsion Technology Applications
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Encyclopedia of Emulsion Technology
| Author | : Daniel Schuster |
| Publisher | : CRC Press |
| Total Pages | : 378 |
| Release | : 1996-06-12 |
| Genre | : Science |
| ISBN | : 9780824793807 |
This volume extends the discussions of basic theory and applications featured in volumes 1-3 of this series. It includes details on emulsion stability and emulsification; an examination on the effect of added polymers on emulsion rheology; findings on the role of repulsive forces in aqueous solubility, micelle stability, micro-emulsion formation, and phase separation; and a model for microemulsions.
Encyclopedia of Emulsion Technology
| Author | : Daniel Schuster |
| Publisher | : CRC Press |
| Total Pages | : 464 |
| Release | : 1987-12-18 |
| Genre | : Science |
| ISBN | : 9780824718787 |
"Volume 4 of the Encyclopedia of Emulsion Technology completes this unique and compact 4-volume work by extending the discussion of basic theory and applications featured in Volumes 1-3. More importantly, this volume presents the latest developments on new applications in emulsion technology--introducing scientists and engineers to the most recent concepts. "
Encyclopedic Handbook of Emulsion Technology
| Author | : Johan Sjoblom |
| Publisher | : CRC Press |
| Total Pages | : 766 |
| Release | : 2001-03-16 |
| Genre | : Science |
| ISBN | : 9781420029581 |
A discussion of fundamental characteristics, theories and applications for liquid-liquid colloidal dispersions. It profiles experimental and traditional measurement techniques in a variety of emulsified systems, including rheology, nuclear magnetic resonance, dielectric spectroscopy, microcalorimetry, video enhanced microscopy, and conductivity.
Encyclopedia of Emulsion Technology
| Author | : Daniel Schuster |
| Publisher | : CRC Press |
| Total Pages | : 375 |
| Release | : 2024-11-01 |
| Genre | : Science |
| ISBN | : 1040283594 |
This volume extends the discussions of basic theory and applications featured in volumes 1-3 of this series. It includes details on emulsion stability and emulsification; an examination on the effect of added polymers on emulsion rheology; findings on the role of repulsive forces in aqueous solubility, micelle stability, micro-emulsion formation, and phase separation; and a model for microemulsions.
Food Emulsifiers and Their Applications
| Author | : Richard W Hartel |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 315 |
| Release | : 2013-04-17 |
| Genre | : Technology & Engineering |
| ISBN | : 1475726627 |
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.
Food Emulsions
| Author | : David Julian McClements |
| Publisher | : CRC Press |
| Total Pages | : 633 |
| Release | : 2004-12-16 |
| Genre | : Technology & Engineering |
| ISBN | : 1420039431 |
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
Emulsion-based Systems for Delivery of Food Active Compounds
| Author | : Shahin Roohinejad |
| Publisher | : John Wiley & Sons |
| Total Pages | : 312 |
| Release | : 2018-04-03 |
| Genre | : Technology & Engineering |
| ISBN | : 1119247128 |
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.
Handbook of Nonmedical Applications of Liposomes
| Author | : Yechezkel Barenholz |
| Publisher | : CRC Press |
| Total Pages | : 712 |
| Release | : 2018-01-31 |
| Genre | : Science |
| ISBN | : 1351089625 |
Liposomes have become an important model in fundamental biomembrane research, including biophysical, biochemical, and cell biological studies of membranes and cell function. They are thoroughly studied in several applications, such as drug delivery systems in medical applications and as controlled release systems, microencapsulating media, signal carriers, support matrices, and solubilizers in other applications. While medical applications have been extensively reviewed in recent literature, there is a need for easily accessible information on applications for liposomes beyond pharmacology and medicine. The Handbook of Nonmedical Applications of Liposomes fills this void. This unique new handbook series presents recent developments in the use of liposomes in many scientific disciplines, from studies on the origin of life, protein function, and vesicle shapes, to applications in cosmetics, diagnostics, ecology, bioreclamation, and the food industry. In these volumes many of the top experts contribute extensive reviews of their work.
Pesticide Formulations and Application Systems
| Author | : Michael J. Hopkinson |
| Publisher | : ASTM International |
| Total Pages | : 215 |
| Release | : 1997-07-31 |
| Genre | : |
| ISBN | : 0803120354 |
