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· 분류 : 외국도서 > 기술공학 > 기술공학 > 식품공학
· ISBN : 9781032104423
· 쪽수 : 326쪽
· 출판일 : 2024-10-08
목차
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
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