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Author | : Marilyn Rayner |
Publisher | : CRC Press |
Total Pages | : 325 |
Release | : 2015-04-24 |
Genre | : Technology & Engineering |
ISBN | : 1466580445 |
Download Engineering Aspects of Food Emulsification and Homogenization Book in PDF, ePub and Kindle
Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at least) three different scientific specializations. Engineering Aspects of Food Emulsification and Homogenization d
Author | : |
Publisher | : |
Total Pages | : 320 |
Release | : 2018-05 |
Genre | : |
ISBN | : 9781642240924 |
Download Food Emulsification and Homogenization Book in PDF, ePub and Kindle
Food emulsifiers have a wide range of functions. The most obvious is to assist stabilization and formation of emulsions by the reduction of surface tension at the oil-water interface, to alter the functional properties of other food components and third function is to modify the crystallization of fat. Emulsions are classified based on the nature of the emulsifier or the structure of the system. The range of droplets size for each type of emulsion is quite arbitrary. Macro emulsions are the most common form of emulsions used in food industries than nano- and micro-emulsions. Nanoemulsions become increasingly important in food industry as an innovative approach in carrying functional agents. Engineering Aspects of Food Emulsification and Homogenization reviews the types of emulsions, emulsion formation and its applications in food industries. This book brings those areas together to provide a comprehensive resource that gives a deeper understanding of emulsification and homogenization in food product development. Application potential of multiple emulsions is also stated to be very high in food industry. Combination of protein and polysaccharide has been commonly used as emulsifier in a wide range of applications such as food, cosmetic and pharmaceutical industries, due to its advantages such as fast adsorption, steric repulsion and viscosity enhancement. The complexes can be formed, when protein and polysaccharide are combined, commonly through electrostatic interaction. Thus, there is an increasing interest in combining proteins and polysaccharides to form electrostatic complexes to stabilize emulsions. Homogenizers are commonly used to produce oil-in-water emulsions that consist of emulsifier-coated oil droplets suspended within an aqueous phase. The functional attributes of emulsions are usually controlled by selecting appropriate ingredients (e.g., surfactants, co-surfactants, oils, solvents, and co-solvents) and processing conditions (e.g., homogenizer type and operating conditions). However, the functional attributes of emulsions can also be tailored after homogenization by manipulating their composition, structure, or physical state.Describes state-of the-art technology of emulsification and homogenization processes, this book serves as a beneficial guide for students, practitioners as well as academic researchers.
Author | : Marilyn Rayner |
Publisher | : CRC Press |
Total Pages | : 298 |
Release | : 2015-04-24 |
Genre | : Technology & Engineering |
ISBN | : 1498760155 |
Download Engineering Aspects of Food Emulsification and Homogenization Book in PDF, ePub and Kindle
Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at least) three different scientific specializations. Engineering Aspects of Food Emulsification and Homogenization d
Author | : Gerard L. Hasenhuettl |
Publisher | : Springer Science & Business Media |
Total Pages | : 433 |
Release | : 2008-04-01 |
Genre | : Technology & Engineering |
ISBN | : 0387752846 |
Download Food Emulsifiers and Their Applications Book in PDF, ePub and Kindle
The improved second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orientation and serves as a highly significant reference on the applications of emulsifiers in food systems. It offers practitioners an overview of the manufacture, analysis, physical properties, interactions and applications of emulsifiers used in processed food. The book is written for food technologists as well as R&D and product development personnel.
Author | : Johan Byström |
Publisher | : |
Total Pages | : 42 |
Release | : 2002 |
Genre | : |
ISBN | : |
Download Some Mathematical and Engineering Aspects of the Homogenization Theory Book in PDF, ePub and Kindle
Author | : Sangeeta Prakash |
Publisher | : Academic Press |
Total Pages | : 354 |
Release | : 2022-11-16 |
Genre | : Technology & Engineering |
ISBN | : 0323885608 |
Download Engineering Plant-Based Food Systems Book in PDF, ePub and Kindle
Engineering Plant-Based Food Systems provides a comprehensive, in-depth understanding on the technologies used to create quality plant-based foods. This title helps researchers and food processors gain an understanding of the diverse aspects of plant-based foods, with a focus to meet the current consumers' demand of alternatives to animal products. This is a one-stop source that provides maximum information related to plant-based foods to food science researchers, food engineers and food processing/manufacturers. This book will enhance their understanding of plant-based protein sources, their application, product manufacturing, and bioavailability. In recent years, the emphasis on minimizing environmental footprints (climate change, greenhouse gas emissions, deforestation, and loss of biodiversity) and human health issues related to animal source food intakes has shifted the attention of researchers, dietitians and health professionals from animal-based diets to diets rich in plant-based foods (legumes, nuts, seeds). Explores the plant sources available for extraction of proteins, the various extraction methods and the quality and functionality of the extracted proteins Describes existing plant-based foods such as beverages, yogurts, spreads, fermented foods and meats Provides information related to various plant based functional components such as polyphenols, phytosterols, aromatics and essential oils, etc.
Author | : Nandita Dasgupta |
Publisher | : Springer |
Total Pages | : 182 |
Release | : 2018-12-25 |
Genre | : Science |
ISBN | : 9789811349799 |
Download An Introduction to Food Grade Nanoemulsions Book in PDF, ePub and Kindle
This book provides authentic and comprehensive information on the concepts, methods, functional details and applications of nano-emulsions. Following an introduction to the applications of nanotechnology in the development of foods, it elaborates on food-grade nano-emulsion and their significance, discusses various techniques and methods for producing food-grade nano-emulsion, and reviews the main ingredient and component of food-grade nano-emulsions. Further, the book includes a critical review of the engineering aspect of fabricating food-grade nano-emulsions and describe recently developed vitamin encapsulated nano-systems. In closing, it discuss the challenges and opportunities of characterizing nano-emulsified systems, the market risks and opportunities of nano-emulsified foods, and packaging techniques and safety issues – including risk identification and risk management – for nano-foods. The book offers a unique guide for scientists and researchers working in this field. It will also help researchers, policymakers, industry personnel, journalists and the general public to understand food nanotechnology in great detail.
Author | : Nandita Dasgupta (Environmental chemist) |
Publisher | : |
Total Pages | : |
Release | : 2018 |
Genre | : SCIENCE |
ISBN | : 9789811069871 |
Download An Introduction to Food Grade Nanoemulsions Book in PDF, ePub and Kindle
"This book provides authentic and comprehensive information on the concepts, methods, functional details and applications of nano-emulsions. Following an introduction to the applications of nanotechnology in the development of foods, it elaborates on food-grade nano-emulsion and their significance, discusses various techniques and methods for producing food-grade nano-emulsion, and reviews the main ingredient and component of food-grade nano-emulsions.Further, the book includes a critical review of the engineering aspect of fabricating food-grade nano-emulsions and describe recently developed vitamin encapsulated nano-systems. In closing, it discuss the challenges and opportunities of characterizing nano-emulsified systems, the market risks and opportunities of nano-emulsified foods, and packaging techniques and safety issues – including risk identification and risk management – for nano-foods.The book offers a unique guide for scientists and researchers working in this field. It will also help researchers, policymakers, industry personnel, journalists and the general public to understand food nanotechnology in great detail."--
Author | : Kai Knoerzer |
Publisher | : Woodhead Publishing |
Total Pages | : 512 |
Release | : 2016-06-29 |
Genre | : Technology & Engineering |
ISBN | : 008100298X |
Download Innovative Food Processing Technologies Book in PDF, ePub and Kindle
Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs. The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement. Provides information on a variety of food processing technologies Focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs Presents a strong focus on the application of technologies in a variety of situations Created by editors who have a background in both the industry and academia
Author | : Seid Mahdi Jafari |
Publisher | : Academic Press |
Total Pages | : 665 |
Release | : 2018-02-24 |
Genre | : Technology & Engineering |
ISBN | : 0128118393 |
Download Nanoemulsions Book in PDF, ePub and Kindle
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