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Effect of Emerging Processing Methods on the Food Quality : Advantages and Challenges / / edited by Shahin Roohinejad, Mohamed Koubaa, Ralf Greiner, Kumar Mallikarjunan
| Effect of Emerging Processing Methods on the Food Quality : Advantages and Challenges / / edited by Shahin Roohinejad, Mohamed Koubaa, Ralf Greiner, Kumar Mallikarjunan |
| Edizione | [1st ed. 2019.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2019 |
| Descrizione fisica | 1 online resource (208 pages) |
| Disciplina |
338.47664
664.024 |
| Soggetto topico |
Microbiology
Organic chemistry Food Microbiology Organic Chemistry |
| ISBN | 3-030-18191-X |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Assessment of food quality using profiling techniques: Pros and cons aspects -- Handling the data generated by profiling techniques for evaluation the food quality -- High pressure processing -- Pulsed electric fields -- Ultraviolet -- Pulsed light -- Irradiation -- Ultrasounds. |
| Record Nr. | UNINA-9910768457603321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Emulsion-based systems for delivery of food active compounds : formation, application, health and safety / / editors, Shahin Roohinejad [et al.]
| Emulsion-based systems for delivery of food active compounds : formation, application, health and safety / / editors, Shahin Roohinejad [et al.] |
| Pubbl/distr/stampa | Hoboken, NJ : , : Wiley, , [2018] |
| Descrizione fisica | 1 online resource (311 pages) : illustrations |
| Disciplina | 664 |
| Soggetto topico |
Bioactive compounds
Emulsions Food - Composition Food industry and trade |
| ISBN |
1-119-24716-0
1-119-24712-8 1-119-24715-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Intro; Title Page; Copyright Page; Contents; Preface; About the Editors; List of Contributors; Chapter 1 Conventional Emulsions; 1.1 Introduction; 1.2 Conventional Emulsions Formation and Stability; 1.2.1 Formation; 1.2.2 Stability; 1.3 Composition of Conventional Emulsions for Food Applications; 1.4 Characterization of Conventional Emulsions; 1.4.1 Testing Emulsifier Effectiveness; 1.4.2 Dispersed Phase Volume Fraction; 1.4.3 Measurement of Droplet Size Distribution and Microstructure; 1.4.4 Droplet crystallinity; 1.4.5 Droplet Charge. 1.5 Conventional Emulsions as Carriers for Delivery of Food Active Compounds1.6 In Vitro/In Vivo Digestion of Conventional Emulsions; 1.6.1 Droplet Size (Surface Area); 1.6.2 Droplet Composition; 1.6.3 Emulsifier Type; 1.7 Bioaccessibility and Bioavailability of Food Active Ingredients; 1.8 Conclusion and Future Directions; References; Chapter 2 Pickering Emulsions; 2.1 Introduction; 2.2 Formation and Stability of Pickering Emulsions; 2.2.1 Particle Characteristics; 2.2.2 Physical Stability of Emulsions; 2.2.3 Chemical Aspects Related to Emulsion Stability. 2.3 Pickering Emulsions for Food Applications2.3.1 Composition of Food Emulsions; 2.3.2 Composition of Pickering Particles; 2.4 Characterization of Pickering Emulsions; 2.4.1 Contact Angle Measurements; 2.4.2 Microscopy; 2.4.3 Surface Coverage and Interfacial Rheology; 2.4.4 Microfluidics; 2.4.5 Sensory Aspects of Pickering Emulsions; 2.5 Pickering Emulsions as Carriers for Active Compounds; 2.5.1 Inclusion of Active Ingredients in Pickering Emulsions; 2.5.2 Inclusion of Active Ingredients in Pickering Particles; 2.6 In Vitro and In Vivo Digestion of Pickering Emulsions. 2.7 Pickering Emulsions: Rules and Regulations for Health and Safety2.8 Conclusions and Future Directions; Acknowledgments; References; Chapter 3 Multiple Emulsions; 3.1 Introduction; 3.2 Preparation of Multiple Emulsions and Stability; 3.3 Multiple Emulsion Compositions for Food Application; 3.4 Characterization of Multiple Emulsions; 3.4.1 Macroscopic Evaluation; 3.4.2 Droplet Size Measurement and Size Distribution Techniques; 3.4.3 Interfacial Area; 3.4.4 Scattering Techniques; 3.4.5 Optical Microscopic Techniques; 3.4.6 Video Microscopy; 3.4.7 Osmoregulatory Evaluation. 3.4.8 Number of Globules3.4.9 Entrapment Efficiency; 3.4.10 Nuclear Magnetic Resonance (NMR); 3.4.11 Phase Separation Technique; 3.4.12 Rheological Evaluation; 3.4.13 Zeta Potential; 3.5 Multiple Emulsions as Carriers for Delivery of Food Active Compounds; 3.5.1 Minerals; 3.5.2 Pigments; 3.5.3 Vitamins; 3.5.4 Phenolic Compounds; 3.5.5 Proteins and Amino Acids; 3.5.6 Oils; 3.5.7 Sweeteners and Flavors; 3.6 In Vitro Digestion of Multiple Emulsions; 3.7 Conclusions and Future Focus; Acknowledgment; References; Chapter 4 Multilayered Emulsions; 4.1 Introduction |
| Record Nr. | UNINA-9910270865503321 |
| Hoboken, NJ : , : Wiley, , [2018] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Emulsion-based systems for delivery of food active compounds : formation, application, health and safety / / editors, Shahin Roohinejad [et al.]
| Emulsion-based systems for delivery of food active compounds : formation, application, health and safety / / editors, Shahin Roohinejad [et al.] |
| Pubbl/distr/stampa | Hoboken, NJ : , : Wiley, , [2018] |
| Descrizione fisica | 1 online resource (311 pages) : illustrations |
| Disciplina | 664 |
| Soggetto topico |
Bioactive compounds
Emulsions Food - Composition Food industry and trade |
| ISBN |
1-119-24716-0
1-119-24712-8 1-119-24715-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Intro; Title Page; Copyright Page; Contents; Preface; About the Editors; List of Contributors; Chapter 1 Conventional Emulsions; 1.1 Introduction; 1.2 Conventional Emulsions Formation and Stability; 1.2.1 Formation; 1.2.2 Stability; 1.3 Composition of Conventional Emulsions for Food Applications; 1.4 Characterization of Conventional Emulsions; 1.4.1 Testing Emulsifier Effectiveness; 1.4.2 Dispersed Phase Volume Fraction; 1.4.3 Measurement of Droplet Size Distribution and Microstructure; 1.4.4 Droplet crystallinity; 1.4.5 Droplet Charge. 1.5 Conventional Emulsions as Carriers for Delivery of Food Active Compounds1.6 In Vitro/In Vivo Digestion of Conventional Emulsions; 1.6.1 Droplet Size (Surface Area); 1.6.2 Droplet Composition; 1.6.3 Emulsifier Type; 1.7 Bioaccessibility and Bioavailability of Food Active Ingredients; 1.8 Conclusion and Future Directions; References; Chapter 2 Pickering Emulsions; 2.1 Introduction; 2.2 Formation and Stability of Pickering Emulsions; 2.2.1 Particle Characteristics; 2.2.2 Physical Stability of Emulsions; 2.2.3 Chemical Aspects Related to Emulsion Stability. 2.3 Pickering Emulsions for Food Applications2.3.1 Composition of Food Emulsions; 2.3.2 Composition of Pickering Particles; 2.4 Characterization of Pickering Emulsions; 2.4.1 Contact Angle Measurements; 2.4.2 Microscopy; 2.4.3 Surface Coverage and Interfacial Rheology; 2.4.4 Microfluidics; 2.4.5 Sensory Aspects of Pickering Emulsions; 2.5 Pickering Emulsions as Carriers for Active Compounds; 2.5.1 Inclusion of Active Ingredients in Pickering Emulsions; 2.5.2 Inclusion of Active Ingredients in Pickering Particles; 2.6 In Vitro and In Vivo Digestion of Pickering Emulsions. 2.7 Pickering Emulsions: Rules and Regulations for Health and Safety2.8 Conclusions and Future Directions; Acknowledgments; References; Chapter 3 Multiple Emulsions; 3.1 Introduction; 3.2 Preparation of Multiple Emulsions and Stability; 3.3 Multiple Emulsion Compositions for Food Application; 3.4 Characterization of Multiple Emulsions; 3.4.1 Macroscopic Evaluation; 3.4.2 Droplet Size Measurement and Size Distribution Techniques; 3.4.3 Interfacial Area; 3.4.4 Scattering Techniques; 3.4.5 Optical Microscopic Techniques; 3.4.6 Video Microscopy; 3.4.7 Osmoregulatory Evaluation. 3.4.8 Number of Globules3.4.9 Entrapment Efficiency; 3.4.10 Nuclear Magnetic Resonance (NMR); 3.4.11 Phase Separation Technique; 3.4.12 Rheological Evaluation; 3.4.13 Zeta Potential; 3.5 Multiple Emulsions as Carriers for Delivery of Food Active Compounds; 3.5.1 Minerals; 3.5.2 Pigments; 3.5.3 Vitamins; 3.5.4 Phenolic Compounds; 3.5.5 Proteins and Amino Acids; 3.5.6 Oils; 3.5.7 Sweeteners and Flavors; 3.6 In Vitro Digestion of Multiple Emulsions; 3.7 Conclusions and Future Focus; Acknowledgment; References; Chapter 4 Multilayered Emulsions; 4.1 Introduction |
| Record Nr. | UNINA-9910817720103321 |
| Hoboken, NJ : , : Wiley, , [2018] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||