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Sugar Esters Microemulsions

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Sugar Esters Microemulsions

Sugar Esters Microemulsions Book
Author : Monzer Fanun
Publisher : Elsevier
Release : 2017-07-21
ISBN : 0128117117
Language : En, Es, Fr & De

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Book Description :

Sugar Esters Microemulsions covers recent advances in the formulation, characterization and applications of sugar esters microemulsions. This book comprehensibly covers a decade of experience on using sugar surfactants for various applications. It enables researchers in the field to follow a tested methodology in choosing the best sugar surfactant formulation that fits an application of interest. This book is the ultimate reference for all those in industry or academy working in the field of microemulsions in general and sugar esters in particular. Provides a timely reference for those working in research and development as well as academic scientists in the colloid and surface science field Presents a succinct summary on recent research, eliminating the need to search through a multitude of resources for critical information Complements existing books on microemulsions which take the more traditional approach of reviewing the fundamental aspects of the subject Examines recent advances in the formulation and characterization of the properties of sugar ester microemulsions for various applications Provides case studies in each chapter to clarify theoretical material

Microemulsions

Microemulsions Book
Author : Monzer Fanun
Publisher : CRC Press
Release : 2008-12-15
ISBN : 9781420089608
Language : En, Es, Fr & De

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Book Description :

The effective use of microemulsions has increased dramatically during the past few decades as major industrial applications have expanded in a variety of fields. Microemulsions: Properties and Applications provides a complete and systematic assessment of all topics affecting microemulsion performance and discusses the fundamental characteristics, theories, and applications of these dispersions. Thoroughly encompassing the significant developments of the past ten years, this book describes a wide range of topics, including interactions at microemulsion interfaces, new types of surfactants, and the fundamentals of nanotechnology. It outlines experimental and traditional measurement techniques in a variety of microemulsified systems and provides reliable coverage of applicable techniques. Theory and Characterization Methods The initial chapters cover theoretical aspects of microemulsion formulation, with particular focus on methodologies for preparation. The book also addresses characterization methods, including X-ray diffraction, transmission electron microscopy (TEM), light scattering, and small-angle neutron scattering. It includes discussions of viscosimetry, conductivity, ultrasonic velocity, and nuclear magnetic resonance (NMR). Practical Applications The remainder of the coverage focuses on current and potential applications of microemulsions. The book examines commercial uses, including biocatalysis and enzymatic reactions, nutrition, the extraction of contaminated solids, pollution control, dispersion of drugs, and oil recovery. The contributors also discuss the use of microemulsions as a reaction medium for the formation of polymeric and inorganic nanoparticles, and applications in electrokinetic chromatography. Comprising the work of an international community of colloid scientists, this book explains why microemulsions are used for the intended application, how they are made, and how they react. Each chapter contains a description of the fundamental phenomena and principles involved in microemulsion processes, emphasizing the mechanism of microemulsion formation and deformation. A summary of recent research, the book eliminates the need to search through dozens of arcane online journal articles for critical information.

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals Book
Author : Nissim Garti,D. Julian McClements
Publisher : Elsevier
Release : 2012-10-19
ISBN : 0857095900
Language : En, Es, Fr & De

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Book Description :

Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods. Encapsulation technologies and delivery systems for food ingredients and nutraceuticals provides a comprehensive guide to current and emerging techniques. Part one provides an overview of key requirements for food ingredient and nutraceutical delivery systems, discussing challenges in system development and analysis of interaction with the human gastrointestinal tract. Processing technologies for encapsulation and delivery systems are the focus of part two. Spray drying, cooling and chilling are reviewed alongside coextrusion, fluid bed microencapsulation, microencapsulation methods based on biopolymer phase separation, and gelation phenomena in aqueous media. Part three goes on to investigate physicochemical approaches to the production of encapsulation and delivery systems, including the use of micelles and microemulsions, polymeric amphiphiles, liposomes, colloidal emulsions, organogels and hydrogels. Finally, part four reviews characterization and applications of delivery systems, providing industry perspectives on flavour, fish oil, iron micronutrient and probiotic delivery systems. With its distinguished editors and international team of expert contributors, Encapsulation technologies and delivery systems for food ingredients and nutraceuticals is an authoritative guide for both industry and academic researchers interested in encapsulation and controlled release systems. Provides a comprehensive guide to current and emerging techniques in encapsulation technologies and delivery systems Chapters in part one provide an overview of key requirements for food ingredient and nutraceutical delivery systems, while part two discusses processing technologies for encapsulation and delivery systems Later sections investigate physicochemical approaches to the production of encapsulation and delivery systems and review characterization and applications of delivery systems

Novel Surfactants

Novel Surfactants Book
Author : Krister Holmberg
Publisher : CRC Press
Release : 2003-07-03
ISBN : 9780203911730
Language : En, Es, Fr & De

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Book Description :

Extensively revised and expanded, this timely reference discusses the synthesis, properties, and potential applications of popular and emerging surfactant compounds and systems. This reference reflects current research trends in green surfactants, the production of surfactants using biotechnological methods, and surfactants based on natural buildin

Colloids in Biotechnology

Colloids in Biotechnology Book
Author : Monzer Fanun
Publisher : CRC Press
Release : 2010-09-17
ISBN : 9781439830819
Language : En, Es, Fr & De

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Book Description :

Colloids show great potential in a wide variety of applications, including drug delivery and medical imaging, and the design and fabrication of colloid systems has attracted considerable interest in the research community. Colloids in Biotechnology describes developments in the field of biotechnological applications in the past decade and bridges the gap between these research efforts and commercially viable options. Highlights the role of colloids in a plethora of biotechnical applications Striking a balance between theory and experiment, between principles and applications, and between molecular and physical approaches to the subject, the book assembles contributions from an international community of colloid scientists to provide a comprehensive reference on the role of colloids in biotechnology and biomedicine. The authors discuss new types of biosurfactants; mixtures of surfactants; and peptides, proteins, and polyelectrolytes. They also describe the formation and properties of magnetic colloids and review their applications in chemical biology and medicine. They highlight current progress in the design of self-assembled materials for biotechnology, and they also cover the formation of nanofibres and the use of sol-gel technology in biology. Contains contributions from a diverse team of researchers The chapter authors have been given the freedom to present the spectrum of the relevant science, from pure to applied, in their particular topic. The compilation of this vast experience makes this text a valuable reference for those working in research and development in a range of technologies as well as academic scientists in the colloid and surface science field.

Biobased Surfactants

Biobased Surfactants Book
Author : Douglas G. Hayes,Daniel K. Solaiman,Richard D. Ashby
Publisher : Elsevier
Release : 2019-04-30
ISBN : 0128127066
Language : En, Es, Fr & De

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Book Description :

Biobased Surfactants: Synthesis, Properties, and Applications, Second Edition, covers biosurfactant synthesis and applications and demonstrates how to reduce manufacturing and purification costs, impurities, and by-products. Fully updated, this book covers surfactants in biomedical applications, detergents, personal care, food, pharmaceuticals, cosmetics, and nanotechnology. It reflects on the latest developments in biobased surfactant science and provides case scenarios to guide readers in efficient and effective biobased surfactant application, along with strategies for research into new applications. This book is written from a biorefinery-based perspective by an international team of experts and acts as a key text for researchers and practitioners involved in the synthesis, utilization, and development of biobased surfactants. Describes new and emerging biobased surfactants and their synthesis and development Showcases an interdisciplinary approach to the topic, featuring applications to chemistry, biotechnology, biomedicine, and other areas Presents the entire lifecycle of biobased surfactants in detail

Encapsulation and Controlled Release Technologies in Food Systems

Encapsulation and Controlled Release Technologies in Food Systems Book
Author : Jamileh M. Lakkis
Publisher : John Wiley & Sons
Release : 2016-04-18
ISBN : 1118733525
Language : En, Es, Fr & De

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Book Description :

The emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients. The successful incorporation of these actives in food formulations depends on preserving their stability and bioavailability as well as masking undesirable flavors throughout processing, shelf life and consumption. This second edition of Encapsulation and Controlled Release Technologies in Food Systems serves as an improvement and a complement companion to the first. However, it differentiates itself in two main aspects. Firstly, it introduces the reader to novel encapsulation and controlled release technologies which have not yet been addressed by any existing book on this matter, and secondly, it offers an in-depth discussion on the impact of encapsulation and controlled release technologies on the bioavailability of health ingredients and other actives. In common with the first edition the book includes chapters written by distinguished authors and researchers in their respective areas of specialization. This book is designed as a reference for scientists and formulators in the food, nutraceuticals and consumer products industries who are looking to formulate new or existing products using microencapsulated ingredients. It is also a post-graduate text designed to provide students with an introduction to encapsulation and controlled release along with detailed coverage of various encapsulation technologies and their adaptability to specific applications.

Food and Industrial Bioproducts and Bioprocessing

Food and Industrial Bioproducts and Bioprocessing Book
Author : Nurhan Turgut Dunford
Publisher : John Wiley & Sons
Release : 2012-01-27
ISBN : 1119946069
Language : En, Es, Fr & De

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Book Description :

Food and Industrial Bioproducts and Bioprocessing describes the engineering aspects of bioprocessing, including advanced food processing techniques and bioproduct development. The main focus of the book is on food applications, while numerous industrial applications are highlighted as well. The editors and authors, all experts in various bioprocessing fields, cover the latest developments in the industry and provide perspective on new and potential products and processes. Challenges and opportunities facing the bioproduct manufacturing industry are also discussed. Coverage is far-reaching and includes: current and future biomass sources and bioprocesses; oilseed processing and refining; starch and protein processing; non-thermal food processing; fermentation; extraction techniques; enzymatic conversions; nanotechnology; microencapsulation and emulsion techniques; bioproducts from fungi and algae; biopolymers; and biodegradable/edible packaging. Researchers and product developers in food science, agriculture, engineering, bioprocessing and bioproduct development will find Food and Industrial Bioproducts and Bioprocessing an invaluable resource.

Colloid and Surface Research Trends

Colloid and Surface Research Trends Book
Author : Peter A. Fong
Publisher : Nova Publishers
Release : 2007
ISBN : 9781600215933
Language : En, Es, Fr & De

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Book Description :

Colloid and surface science research spans a wide range of topics including biological interactions at surfaces, molecular assembly of selective surfaces, role of surface chemistry in microelectronics and catalysis, tribology, and colloidal physics in the context of crystallisation and suspensions; fluid interfaces; adsorption; surface aspects of catalysis; dispersion preparation, characterisation and stability; aerosols, foams and emulsions; surfaces forces; micelles and microemulsions; light scattering and spectroscopy; nanoparticles; new material science; detergency and wetting; thin films, liquid membranes and bilayers; surfactant science; polymer colloids; rheology of colloidal and disperse systems; electrical phenomena in interfacial and disperse systems. This book presents research in this dynamic field.

Industrial Applications of Microemulsions

Industrial Applications of Microemulsions Book
Author : Conxita Solans,Hironobu Kunieda
Publisher : CRC Press
Release : 1996-11-27
ISBN : 9780824797959
Language : En, Es, Fr & De

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Book Description :

"Fills a void in the literature by presenting the basic concepts of microemulsions, essential to understanding their industrial significance, and comprehensive descriptions of the most useful commerical applications. Discusses important issues related to enzymatic reactions and nanoparticle formation. Charts the enormous advances that have occurred in the field over the past decade."

Water Science for Food Health

Water Science for Food Health Book
Author : Zeki Berk
Publisher : CRC Press
Release : 2001-08-17
ISBN : 9781587161193
Language : En, Es, Fr & De

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Book Description :

Was held in Zichron Yaakov, Israel, on 16-21 September 2000. This book is the complete collection of the invited lectures presented at the Symposium. Research interest in the fundamental properties of water and water-mediated phenomena has generated a wealth of new knowledge and novel technological applications in widely diverse areas: food science, agriculture, microbial and plant physiology and metabolism, human health, environrnent. ...The title of lhe Symposium: "Water Science for Food, Health, Agriculture and Environrnent" was defined so as to reflect this diversity. True to the tradition set by previous ISOPOW meetings, ISOPOW 2000 was planned according to the Gordon Conference concept. About 110 participants, not including accompanying guests and students, from 21 different countries attended the Symposium. The scientific programme consisted of 22 invited lectures, 60 poster presentations and two sessions of expert panel discussions with audience participation. Two additional sessions were devoted to the oral presentation and discussion of selected posters. Sufficient time for discussion was allocated at each session and between sessions and this was utilized well by the participants. The scientific leveI of the program met with extreme participant satisfaction. One of the most significant events of the Symposium was the panel discussion session entitled "Critical Issues Related to Water Activity." The original views and ideas expressed at this session and the heated discussion around controversial issues and open questions should lead to the following conclusion: "Water Science" will continue to generate new material of utmost importance and high scientific quality for many more ISOPOW meetings to come.

Self assembly

Self assembly Book
Author : Brian H. Robinson
Publisher : IOS Press
Release : 2003
ISBN : 9781586033828
Language : En, Es, Fr & De

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Book Description :

The book contains six sections. The first section covers general articles; then there is a section concentrating on novel systems and applications. This is followed by one that deals with a range of applications of polymers, surfactants and liquid crystals. This is followed by a section on advances in fundamental understanding. Then there is one on biological systems, and finally there is a section on micelle and vesicle systems, with particular emphasis on dynamic aspects. The contributors, including Physicists, Chemists, Biologists and Chemical Engineers, variously chose to write review-type articles, summaries of their own recent work in the field and its relevance in the general concept of self-assembly, specific short papers related to their particular presentation, or their own thoughts concerning the future development of their particular interest area. All these aspects are addressed in the book. The book covers research at the forefront of the subject, and it is expected to be a very useful addition to the literature in this important field.

Encyclopedia of Biocolloid and Biointerface Science 2 Volume Set

Encyclopedia of Biocolloid and Biointerface Science  2 Volume Set Book
Author : Hiroyuki Ohshima
Publisher : John Wiley & Sons
Release : 2016-09-26
ISBN : 1118542762
Language : En, Es, Fr & De

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Book Description :

This encyclopedia uniquely concentrates on biocolloids and biointerfaces rather than the broader field of colloid and interface science. Biocolloids and biointerfaces are the youngest but increasingly prominent studied area of colloid and interface science, and this encyclopedia uses "soft particles" and "soft interface" as surface models in observing phenomena in biological systems. Provides a detailed description of the fundamental theories, dealing with the physicochemical and theoretical aspects of biocolloid and biointerface science Offers a detailed description of soft interfaces or surfaces Includes detailed description of applications of fundamental biocolloid and biointerface theories to nano-, bio, and environmental sciences A useful and timely resource for researchers and graduates in the field of biocolloid and biointerface science, as well as engineers in the field of nanotechnology, bioscience, and environmental science.

Understanding and Controlling the Microstructure of Complex Foods

Understanding and Controlling the Microstructure of Complex Foods Book
Author : D. Julian McClements
Publisher : Elsevier
Release : 2007-08-30
ISBN : 1845693671
Language : En, Es, Fr & De

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Book Description :

It is widely accepted that the creation of novel foods or improvement of existing foods largely depends on a strong understanding and awareness of the intricate interrelationship between the nanoscopic, microscopic and macroscopic features of foods and their bulk physiochemical properties, sensory attributes and healthfulness. With its distinguished editor and array of international contributors, Understanding and controlling the microstructure of complex foods provides a review of current understanding of significant aspects of food structure and methods for its control. Part one focuses on the fundamental structural elements present in foods such as polysaccharides, proteins and fats and the forces which hold them together. Part two discusses novel analytical techniques which can provide information on the morphology and behaviour of food materials. Chapters cover atomic force microscopy, image analysis, scattering techniques and computer analysis. Chapters in part three examine how the principles of structural design can be employed to improve performance and functionality of foods. The final part of the book discusses how knowledge of structural and physicochemical properties can be implemented to improve properties of specific foods such as ice-cream, spreads, protein-based drinks, chocolate and bread dough. Understanding and controlling the microstructure of complex foods is an essential reference for industry professionals and scientists concerned with improving the performance of existing food products and inventing novel food products. Reviews the current understanding of significant aspects of food structure and methods for its control Focuses on the fundamental structural elements present in foods such as proteins and fats and the forces that hold them together Discusses novel analytical techniques that provide information on the morphology and behaviour of food materials

Surfactants in Personal Care Products and Decorative Cosmetics

Surfactants in Personal Care Products and Decorative Cosmetics Book
Author : Linda D. Rhein,Mitchell Schlossman,Anthony O'Lenick,P. Somasundaran
Publisher : CRC Press
Release : 2006-11-14
ISBN : 1420016121
Language : En, Es, Fr & De

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Book Description :

From anti-aging creams to make-up, surfactants play a key role as delivery systems for skin care and decorative cosmetic products. Surfactants in Personal Care Products and Decorative Cosmetics, Third Edition presents a scientific basis in surfactant science and recent advances in the industry necessary for understanding, formulating, and te

Handbook of Microemulsion Science and Technology

Handbook of Microemulsion Science and Technology Book
Author : Promod Kumar,K.L. Mittal
Publisher : CRC Press
Release : 2018-05-02
ISBN : 1351442341
Language : En, Es, Fr & De

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Book Description :

Demonstrating methods for overcoming stability issues in paints, wax dispersions, cosmetics, food products, and other industrial applications, this reference probes theoretical and practical issues surrounding microemulsion science and technology. Featuring the work of 51 international experts and containing almost 1000 instructive tables, equations, and illustrations, this book reviews the performance of, and prospects for, experimental methods such as X-ray diffraction, transmission electron microscopy (TEM), light scattering, small angle neutron scattering, viscosimetry, and nuclear magnetic resonance (NMR) to characterize various aspects of the dispersed phase of microemulsions.

Advances in Carbohydrate Chemistry and Biochemistry

Advances in Carbohydrate Chemistry and Biochemistry Book
Author : Anonim
Publisher : Academic Press
Release : 2011-08-09
ISBN : 9780080553177
Language : En, Es, Fr & De

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Book Description :

Since its inception in 1945, this serial has provided critical and integrating articles written by research specialists that integrate industrial, analytical, and technological aspects of biochemistry, organic chemistry, and instrumentation methodology in the study of carbohydrates. The articles provide a definitive interpretation of the current status and future trends in carbohydrate chemistry and biochemistry.

Reactions And Synthesis In Surfactant Systems

Reactions And Synthesis In Surfactant Systems Book
Author : John Texter
Publisher : CRC Press
Release : 2001-06-26
ISBN : 9780203908662
Language : En, Es, Fr & De

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Book Description :

This work offers a comprehensive review of surfactant systems in organic, inorganic, colloidal, surface, and materials chemistry. It provides practical applications to reaction chemistry, organic and inorganic particle formation, synthesis and processing, molecular recognition and surfactant templating. It also allows closer collaboration between synthetic and physical practitioners in developing new materials and devices.

Food Lipids

Food Lipids Book
Author : Casimir C. Akoh
Publisher : CRC Press
Release : 2017-03-16
ISBN : 1498744877
Language : En, Es, Fr & De

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Book Description :

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts, that reflect the latest advances in technology and studies of food lipids. New chapters Analysis of Fatty Acid Positional Distribution in Triacylglycerol Physical Characterization of Fats and Oils Processing and Modification Technologies for Edible Oils and Fats Crystallization Behavior of Fats: Effect of Processing Conditions Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid Isomers Microbial Lipid Production Food Applications of Lipids Encapsulation Technologies for Lipids Rethinking Lipid Oxidation Digestion, Absorption and Metabolism of Lipids Omega-3 Polyunsaturated Fatty Acids and Health Brain Lipids in Health and Disease Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken Nutrition Enzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and Technology Production of Edible Oils Through Metabolic Engineering Genetically Engineered Cereals for Production of Polyunsaturated Fatty Acids The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing and food applications including modification technologies, microbial production of lipids, crystallization behavior, chemical interesterification, purification, and encapsulation technologies. The third part covers oxidation, measurements, and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, with a new chapter dedicated to brain lipids. Part V continues with contributions on biotechnology and biochemistry including a chapter on the metabolic engineering of edible oils.

Food Lipids

Food Lipids Book
Author : David B. Min
Publisher : CRC Press
Release : 2008-03-17
ISBN : 1420046640
Language : En, Es, Fr & De

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Book Description :

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition tightens its focus to emphasize lipids from the point of entry into the food supply and highlights recent findings regarding antioxidants and lipid oxidation. Always representative of the current state of lipid science, this edition provides four new chapters reflecting the latest advances in antioxidant research. New chapters include: Polyunsaturated Lipid Oxidation in Aqueous Systems, Tocopherol Stability and the Prooxidant Mechanisms of Oxidized Tocopherols in Lipids, Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation, and Total Antioxidant Evaluation and Synergism. The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing techniques including recovery, refining, converting, and stabilizing, as well as chemical interesterification. The third Part has been renamed and expanded to honor the growing data on oxidation and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, and Part V continues with contributions on biotechnology and biochemistry including a chapter on the genetic engineering of crops that produce vegetable oil. Revised and updated with new information and references throughout the text, this third edition of a bestselling industry standard once again draws on the contributions of leading international experts to establish the latest benchmark in the field and provide the platform from which to further advance lipid science.