Nanoemulsions in Food Technology

<p>As of late greater efforts are being made in the use of nanoemulsion techniques to encapsulate protect and deliver functional compounds for food applications given their advantages over conventional emulsification techniques. In addition delivery systems of nano-scale dimensions use low-energy emulsification methods and exclude the need of any solvent heat or sophisticated instruments in their production. </p><p>Divided into three sections <b><i>Nanoemulsions in Food Technology: Development Characterization and Applications </i></b>will provide in-depth information and comprehensive discussion over technologies physical and nanostructural characterization as well as applicability of the nanoemulsion technique in food sciences. It describes the techniques involved in nanoemulsion characterization mainly dealing with interfacial and nanostructural characterization of nanoemulsions different physical characterization techniques as well as various imaging and separation techniques involved in its characterization. </p><p>Key Features </p><ul> <p> </p> <li>Provides a detailed discussion about the technology of nanoemulsion</li> <p> </p> <li>Explains how nanoemulsion technique is helpful in using essential oils of different biological sources</li> <p> </p> <li>Presents methods of preparation and recent advancements in manufacturing along with stability perspectives of this technique. </li> <p> </p> <li>Discusses recent advancements in manufacturing and reviews the stability perspectives of nanoemulsion techniques </li> </ul><p>This book contains in-depth information on a technology overview physical and nanostructural characterization as well as applicability of the nanoemulsion technique in food sciences. It is a concise body of information that is beneficial to researchers industries and students alike. The contributing authors are drawn from a rich blend of experts in various areas of scientific field exploring nanoemulsion techniques for wider applications. </p><p>Also available in the <b>Food Analysis and Properties Series:</b></p><p>Sequencing Technologies in Microbial Food Safety and Quality edited by Devarajan Thangardurai Leo M.L. Nollet Saher Islam and Jeyabalan Sangeetha<b><i> </i>(</b>ISBN: 9780367351182)</p><p>Chiral Organic Pollutants: Monitoring and Characterization in Food and the Environment edited by Edmond Sanganyado Basil K. Munjanja and Leo M.L. Nollet (ISBN: 9780367429232)</p><p>Analysis of Nanoplastics and Microplastics in Food edited by Leo. M.L. Nollet and Khwaja Salahuddin Siddiqi (ISBN: 9781138600188)</p>