Emulsions (Volume 3) (Nanotechnology in the Agri-Food Industry, Volume 3)

__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 Content: Front matter,Copyright,List of Contributors,Series Foreword,Series Preface,Volume PrefaceEntitled to full text1 - Nanoemulsions for food: properties, production, characterization, and applications, Pages 1-36, Weiping Jin, Wei Xu, Hongshan Liang, Yan Li, Shilin Liu, Bin Li 2 - Preparation of nanomaterials for food applications using membrane emulsification and membrane mixing, Pages 37-69, Catherine Charcosset 3 - Nanoemulsions containing unsaturated fatty acid concentrates, Pages 71-106, Vanessa Mendonça Esquerdo, Guilherme Luiz Dotto, Luiz Antonio de Almeida Pinto 4 - Nanoformulations of polyphenols for prevention and treatment of cardiovascular and metabolic disorders, Pages 107-151, Rakesh Pandeet Nankar, Maya Raman, Mukesh Doble 5 - Nanoemulsion: preparation and its application in food industry, Pages 153-191, Priyakshree Borthakur, Purna K. Boruah, Bhagyasmeeta Sharma, Manash R. Das 6 - Formation and properties of nanoemulsions, Pages 193-226, G. Roshan Deen, Jonas Skovgaard, Jan Skov Pedersen 7 - Application of nanoemulsion technology for encapsulation and release of lipophilic bioactive compounds in food, Pages 227-255, Gabriel Abraham Cardoso-Ugarte, Aurelio López-Malo, María Teresa Jiménez-Munguía 8 - Gelation in nanoemulsion: structure formation and rheological behavior, Pages 257-292, Vivek Erramreddy, Supratim Ghosh 9 - Nanoemulsion-based delivery systems: preparation and application in the food industry, Pages 293-328, Solmaz Maleki Dizaj, Shadi Yaqoubi, Khosro Adibkia, Farzaneh Lotfipour 10 - Biopolymers-embedded nanoemulsions and other nanotechnological approaches for safety, quality, and storability enhancement of food products: active edible coatings and films, Pages 329-363, Hadar Arnon-Rips, Elena Poverenov 11 - Nanoemulsions as potential delivery systems for bioactive compounds in food systems: preparation, characterization, and applications in food industry, Pages 365-403, Nesrine Mahfoudhi, Riadh Ksouri, Salem Hamdi 12 - Production, stability and application of micro- and nanoemulsion in food production and the food processing industry, Pages 405-442, Md. Saifullah, Amimul Ahsan, Mohammad Rezaul Islam Shishir 13 - Nanostructural characterization of food grade microemulsions: ultrasonic resonator technology, Pages 443-478, Soleiman Abbasi, Martin G. Scanlon 14 - Application of self-emulsifying delivery systems for effective delivery of nutraceuticals, Pages 479-518, Varun Garg, Reena Gupta, Bhupinder Kapoor, Sachin Kumar Singh, Monica Gulati 15 - The synthesis and application of vitamins in nanoemulsion delivery systems, Pages 519-555, Dorota Bartusik, David Aebisher, Boguslaw Tomanek 16 - Emulsified protein filaments: types, preparation, nutritional, functional, and biological properties of mayonnaise, Pages 557-572, Muhammad Hussein Alu’datt, Taha Rababah, Sana Gammoh, Khalil Ereifej, Majdi Al-Mahasneh, Stan Kubow, Deia Tawalbeh 17 - Trends and methods for nanobased delivery for nutraceuticals, Pages 573-609, Anupama Rangan, M.V. Manjula, K.G. Satyanarayana 18 - Nanoemulsions as delivery vehicles for food and pharmaceuticals, Pages 611-649, Khushwinder Kaur 19 - Nanoemulsions: an emerging technology in the food industry, Pages 651-688, Shishu Goindi, Amanpreet Kaur, Randeep Kaur, Atin Kalra, Pratibha Chauhan 20 - Scientometric overview regarding nanoemulsions used in the food industry, Pages 689-711, Ozcan Konur Subject index, Pages 713-735 Novel Approaches of Nanotechnology in Food, a volume in the Nanotechnology in the Agri-Food Industry series, represents a summary of the most recent advances made in the field of nanostructured materials that have significant impact on the agri-food industry. Because the current food market needs innovation, nanotechnology coupled with novel interdisciplinary approaches and processing methods has enabled important advances that have the potential to revolutionize agri-food sector. Nanotechnology can serve to resolve challenges faced by the food and bioprocessing industries for developing and implementing systems that can produce qualitative and quantitative foods that are safe, sustainable, and ecofriendly. This book is a valuable resource for scientists, researchers, and engineers in food science and biotechnology fields, as well as students who want information on cutting-edge technologies