E-Book, Englisch, 768 Seiten
ISBN: 978-0-12-804377-6
Verlag: Elsevier Reference Monographs
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
Presents fundamentals of nanoemulsions, methods of preparation (high-energy and low-energy techniques), and applications in the food industryIncludes research studies of nanoemulsification technology to improve bioavailability of food ingredients and research analysisOffers benefits and methods of risk assessment to ensure food safetyPresents cutting-edge encapsulating systems to improve the quality of functional compoundsProvides 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