Ultrasonic production of nano-emulsions for bioactive delivery in drug and food applications. (2018)

• Record Type: Book
• Further Information: Note: Thomas Seak Hou Leong, Sivakumar Manickam, Gregory J.O. Martin, Wu Li, Muthupandian Ashokkumar.
• Authors: Leong, Thomas Seak Hou; Manickam, Sivakumar; Martin, Gregory J. O; Li, Wu; Ashokkumar, Muthupandian
• Contents: Intro; Preface; Acknowledgements; Contents; Glossary of Key Terms; 1 Introduction; 1.1 Emulsion Droplet Size; 1.2 Emulsion Creation; 1.3 Ultrasound; 1.4 Mechanisms of Ultrasonic Emulsification; 1.5 Emulsification Set-up and Conditions; 1.6 Comparison of Ultrasonic Emulsification with Other High Shear Emulsification Methods; 1.7 Theoretical Understanding of Emulsion Formation; 2 Selection of Operating Parameters; 2.1 Influence of Power and Processing Time; 2.2 Influence of Gas Content; 2.3 Influence of Ambient Pressure; 2.4 Influence of Temperature; 2.5 Emulsifier Selection and Concentration. 2.6 Influence of Continuous Phase Viscosity2.7 Ultrasonic Frequency; 2.8 Issues to Consider; 2.8.1 Effect of Ultrasonication on Product Quality; 2.8.2 Formation of Metal Particulates; 3 Applications of Ultrasonic Emulsification; 3.1 Applications in Pharmaceuticals; 3.1.1 Delivery of Anticancer Drugs; 3.1.2 Controlled Delivery of Bioactives Using Double Emulsions; 3.2 Applications in Food Processing; 3.2.1 Emulsions for the Dairy Industry; 3.2.2 Antimicrobial Efficacy of Essential Oil Nanoemulsions; 3.3 Future Trends and Outlook; References.
• Publisher Details: Cham, Switzerland : Springer
• Publication Date: 2018
• Extent: 1 online resource (xii, 36 pages), illustrations (some color)
• Subjects: 660/.294514; Chemistry; Emulsions; Emulsions; SCIENCE / Chemistry / Industrial & Technical; TECHNOLOGY & ENGINEERING / Chemical & Biochemical; Medical -- Pharmacy; Technology & Engineering -- Food Science; Science -- Chemistry -- Physical & Theoretical; Pharmaceutical technology; Food & beverage technology; Physical chemistry; Chemical engineering; Pharmaceutical technology; Food science; Chemistry, Physical organic; Science -- Chemistry -- Industrial & Technical; Industrial chemistry; Electronic books
• Languages: English
• ISBNs: 9783319734910; 3319734911
• Related ISBNs: 9783319734903; 3319734903
• Notes: Note: Includes bibliographical references.; Note: Online resource; title from PDF title page (SpringerLink, viewed February 28, 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.