Emulsion-based systems for delivery of food active compounds : formation, application, health and safety /: formation, application, health and safety. ([2018])

• Record Type: Book
• Further Information: Note: Edited by Shahin Roohinejad, Ralf Greiner, Indrawati Oey, Jingyuan Wen.
• Editors: Roohinejad, Shahin; Greiner, Ralf; Oey, Inwati; Wen, Jingyuan
• Contents: 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
• Publisher Details: Hoboken, NJ : John Wiley & Sons, Inc
• Publication Date: 2018
• Extent: 1 online resource, illustrations
• Subjects: 664/.02; Food industry and trade; Emulsions; Bioactive compounds; Food -- Composition; TECHNOLOGY & ENGINEERING / Food Science; Electronic books
• Languages: English
• ISBNs: 9781119247128; 1119247128; 9781119247159; 1119247152; 9781119247166; 1119247160
• Related ISBNs: 9781119247142
• Notes: Note: Includes bibliographical references and index.; Note: Online resource; title from PDF title page (EBSCO, viewed April 11, 2018).
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.