Some New Aspects Of Colloidal Systems In Foods
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| Author | : Jafar Milani |
| Publisher | : BoD – Books on Demand |
| Total Pages | : 100 |
| Release | : 2019-03-20 |
| Genre | : Science |
| ISBN | : 1789857813 |
Some New Aspects of Colloidal Systems in Foods is a new book on food emulsions, which provides in-depth coverage of some new aspects of food colloids. The coverage includes confident overviews of theoretical issues as well as descriptions of new techniques and recent colloid research findings. Specific topics include the role of electrostatic and steric forces in the stabilization of food colloids, antioxidants in food emulsions, nanoemulsions, and nanostructured colloids in food science. This book can be used as a specialized text for graduate students and researchers in food science and technology. In addition, it will serve as a reference text for advanced students in chemistry, engineers, biochemists, nutritionists, and analytical chemists in the food industry and research.
| Author | : Jafar M. Milani |
| Publisher | : |
| Total Pages | : 98 |
| Release | : 2019 |
| Genre | : Nutrition. Foods and food supply |
| ISBN | : 9781789857825 |
Some New Aspects of Colloidal Systems in Foods is a new book on food emulsions, which provides in-depth coverage of some new aspects of food colloids. The coverage includes confident overviews of theoretical issues as well as descriptions of new techniques and recent colloid research findings. Specific topics include the role of electrostatic and steric forces in the stabilization of food colloids, antioxidants in food emulsions, nanoemulsions, and nanostructured colloids in food science. This book can be used as a specialized text for graduate students and researchers in food science and technology. In addition, it will serve as a reference text for advanced students in chemistry, engineers, biochemists, nutritionists, and analytical chemists in the food industry and research.
| Author | : E. Dickinson |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 348 |
| Release | : 1995 |
| Genre | : Technology & Engineering |
| ISBN | : 9780751402032 |
The field of food colloids is concerned with the physical chemistry of food systems viewed as assemblies of particles and macromolecules in various stages of supramolecular and microscopic organization. Butter, cheese, ice cream, margarine mayonnaise and yogurt are all examples of food colloids. This book describes experimental and theoretical developments in the field over the past 10-15 years. The authors have tried to strike a reasonable balance between theory and experiment, between principles and applications, and between molecular and physical approaches to the subject.
| Author | : E. Dickinson |
| Publisher | : Elsevier |
| Total Pages | : 428 |
| Release | : 1997-01-01 |
| Genre | : Technology & Engineering |
| ISBN | : 1845698266 |
The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from a physical chemistry perspective as assemblies of molecules and particles in various states of organisation. The main molecular components of food colloids are proteins, lipids and polysaccharides. The primary objective of the field is to relate the structural, stability and rheological properties of such systems to the interactions between constituent components and to their distribution between the bulk phases and various kinds of interfaces. This volume records most of the lecture programme at the international conference on "Food Colloids - Proteins, Lipids and Polysaccharides" held in Sweden on 24-26th April 1996.
| Author | : Seid Mahdi Jafari |
| Publisher | : Academic Press |
| Total Pages | : 665 |
| Release | : 2018-02-24 |
| Genre | : Technology & Engineering |
| ISBN | : 0128118393 |
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
| Author | : Anilkumar G. Gaonkar |
| Publisher | : Elsevier |
| Total Pages | : 465 |
| Release | : 1995-09-27 |
| Genre | : Technology & Engineering |
| ISBN | : 0080528945 |
Rapid and continued developments in electronics, optics, computing, instrumentation, spectroscopy, and other branches of science and technology resulted in considerable improvements in various methodologies. Due to this revolution in methodology, it is now possible to solve problems which were previously considered difficult to solve. These new methods have led to a better characterization and understanding of foods.The aim of this book is to assemble, for handy reference, various emerging, state-of-the-art methodologies used for characterizing foods. Although the emphasis is on real foods, model food systems are also considered. Methods pertaining to interfaces (food emulsions, foams, and dispersions), fluorescence, ultrasonics, nuclear magnetic resonance, electron spin resonance, Fourier-transform infrared and near infrared spectroscopy, small-angle neutron scattering, dielectrics, microscopy, rheology, sensors, antibodies, flavor and aroma analysis are included.This book is an indispensable reference source for scientists, engineers, and technologists in industries, universities, and government laboratories who are involved in food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from Food Science, Food Engineering, and Biochemistry departments. In addition, it will serve as a valuable reference for analytical chemists and surface and colloid scientists.
| Author | : Roque Hidalgo-Alvarez |
| Publisher | : CRC Press |
| Total Pages | : 506 |
| Release | : 2009-11-18 |
| Genre | : Science |
| ISBN | : 142008447X |
Integrating fundamental research with the technical applications of this rapidly evolving field, Structure and Functional Properties of Colloidal Systems clearly presents the connections between structure and functional aspects in colloid and interface science. It explores the physical fundamentals of colloid science, new developments of synthesis
| Author | : E. Dickinson |
| Publisher | : Elsevier |
| Total Pages | : 587 |
| Release | : 1991-01-01 |
| Genre | : Technology & Engineering |
| ISBN | : 1845698339 |
Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study simple model systems in which the nature and properties of the polymer molecules and dispersed particles are relatively well known. This volume consists of a collection of papers delivered at a conference on food colloids, the main theme of which was the role of food macromolecules in determining the stability, structure, texture and rheology of food colloids, with particular reference to gelling behaviour and interactions between macromolecules and interfaces. A feature of the collection is the wide range of physico-chemical techniques now being used to address problems in this field.
| Author | : Eric Dickinson |
| Publisher | : Elsevier Applied Science |
| Total Pages | : 533 |
| Release | : 1982 |
| Genre | : Aliments - Composition |
| ISBN | : 9780853341536 |
| Author | : Charis M. Galanakis |
| Publisher | : Academic Press |
| Total Pages | : 463 |
| Release | : 2021-01-19 |
| Genre | : Technology & Engineering |
| ISBN | : 0128227176 |
Aromatic Herbs in Food: Bioactive Compounds, Processing, and Applications thoroughly explores three critical dimensions: properties of bioactive compounds, recovery and applications. The book covers the most trending topics in herbs' applications, putting emphasis on the health components of spices and herbs, their culinary use, their application for the treatment of functional gastrointestinal disorders, quality and safety requirements for usage in foods, processing, extraction technologies, green extraction technologies, encapsulation of recovered bioactives, applications and interactions with food components, applications as food supplements for weight loss, usage in active food packaging, the applications of rosemary and sage extracts, and much more. This book is ideal for food scientists, technologists, engineers and chemists working in the whole food science field. In addition, nutrition researchers working on food applications and food processing will find the content very valuable. - Covers all the important aspects of herbs, such as properties, processing, recovery issues and their applications - Brings the health components of spices and herbs, their culinary use and applications for the treatment of functional gastrointestinal disorders - Explores herbs' processing, extraction technologies, green extraction technologies, encapsulation of recovered bioactives, applications, and interactions with food components
