Nanoemulsions in Food Technology : Development, Characterization, and Applications (Hardcover)

Section I: Fundamental Concepts and Technique Overview Chapter 1: Fundamental Aspects of Food-grade Nanoemulsions Chapter 2: Ingredients and Composition of Food-grade Nanoemulsions Chapter 3: Recent Advances in The Preparation Methods of Nanoemulsions Chapter 4: Stability Perspectives of Nanoemulsions Chapter 5: Fate of Nanoemulsions in Biological Systems Section II: Characterization Chapter 6: Interfacial Characterization of Nanoemulsions Chapter 7: Physical Characterization Techniques for Nanoemulsions Chapter 8: Imaging Techniques for Characterization of Nanoemulsions Chapter 9: Separation Techniques for Characterization of Nanoemulsions Section III: Applications Chapter 10: Nanoemulsions as Delivery Vehicle for Nutraceuticals and Improve Food Nutritional Properties Chapter 11: Application of Nanoemulsions to Improve Food System Color, Flavor, Texture and Preservation Chapter 12: Application of Essential Oil Nanoemulsions in Food Preservation Chapter 13: Nanoemulsions to Preserve/Process Bioactive and Nutritional Food Compounds: Contemporary Research and Applications Chapter 14: Nano-food Safety and Regulatory perspectives