Production, stability and application of micro- and nanoemulsion in food production and the food processing industry
Emulsions are showing rising application in food processing industries because of their unique physicochemical and functional properties. There are wider ranges of food products where emulsions are used to encapsulate, deliver, and protect food components such as oil-soluble flavors, vitamins, color...
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| Format: | Book Section |
| Language: | English |
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Elsevier
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/52807/1/Production%2C%20stability%20and%20application%20of%20micro-%20and%20nanoemulsion%20in%20food%20production%20and%20the%20food%20processing%20industry.pdf |
| _version_ | 1796975791290974208 |
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| author | Md Saifullah Ahsan, Amimul Shishir, Mohammad Rezaul Islam |
| author2 | Grumezescu, Alexandru Mihai |
| author_facet | Grumezescu, Alexandru Mihai Md Saifullah Ahsan, Amimul Shishir, Mohammad Rezaul Islam |
| author_sort | Md Saifullah |
| collection | UPM |
| description | Emulsions are showing rising application in food processing industries because of their unique physicochemical and functional properties. There are wider ranges of food products where emulsions are used to encapsulate, deliver, and protect food components such as oil-soluble flavors, vitamins, colorants, preservatives, and other bioactive ingredients. It has ability to promote the product physicochemical properties like texture, taste, other sensory attributes, for example coloring and flavoring strength and processability. The utilization, properties, and stability depends on types of emulsion classified based on particle size into macro or conventional emulsion, microemulsion, and nanoemulsion. Among them, microemulsions and nanoemulsions are becoming more popular in food processing industry due to the advantage of stability and optical clarity. This chapter describes about the emulsification techniques for micro- and nanoemulsion, emulsion droplet properties, physicochemical properties of nanoemulsions, stability, approaches use for observing the properties of micro- and nanoemulsion, possible risk and potential application in food production and food processing industry. |
| first_indexed | 2024-03-06T09:16:32Z |
| format | Book Section |
| id | upm.eprints-52807 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T09:16:32Z |
| publishDate | 2016 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | upm.eprints-528072021-09-05T12:16:08Z http://psasir.upm.edu.my/id/eprint/52807/ Production, stability and application of micro- and nanoemulsion in food production and the food processing industry Md Saifullah Ahsan, Amimul Shishir, Mohammad Rezaul Islam Emulsions are showing rising application in food processing industries because of their unique physicochemical and functional properties. There are wider ranges of food products where emulsions are used to encapsulate, deliver, and protect food components such as oil-soluble flavors, vitamins, colorants, preservatives, and other bioactive ingredients. It has ability to promote the product physicochemical properties like texture, taste, other sensory attributes, for example coloring and flavoring strength and processability. The utilization, properties, and stability depends on types of emulsion classified based on particle size into macro or conventional emulsion, microemulsion, and nanoemulsion. Among them, microemulsions and nanoemulsions are becoming more popular in food processing industry due to the advantage of stability and optical clarity. This chapter describes about the emulsification techniques for micro- and nanoemulsion, emulsion droplet properties, physicochemical properties of nanoemulsions, stability, approaches use for observing the properties of micro- and nanoemulsion, possible risk and potential application in food production and food processing industry. Elsevier Grumezescu, Alexandru Mihai 2016 Book Section PeerReviewed text en http://psasir.upm.edu.my/id/eprint/52807/1/Production%2C%20stability%20and%20application%20of%20micro-%20and%20nanoemulsion%20in%20food%20production%20and%20the%20food%20processing%20industry.pdf Md Saifullah and Ahsan, Amimul and Shishir, Mohammad Rezaul Islam (2016) Production, stability and application of micro- and nanoemulsion in food production and the food processing industry. In: Emulsions. Elsevier, Switzerland, pp. 405-442. ISBN 9780128043066 https://www.sciencedirect.com/science/article/pii/B978012804306600012X 10.1016/B978-0-12-804306-6.00012-X |
| spellingShingle | Md Saifullah Ahsan, Amimul Shishir, Mohammad Rezaul Islam Production, stability and application of micro- and nanoemulsion in food production and the food processing industry |
| title | Production, stability and application of micro- and nanoemulsion in food production and the food processing industry |
| title_full | Production, stability and application of micro- and nanoemulsion in food production and the food processing industry |
| title_fullStr | Production, stability and application of micro- and nanoemulsion in food production and the food processing industry |
| title_full_unstemmed | Production, stability and application of micro- and nanoemulsion in food production and the food processing industry |
| title_short | Production, stability and application of micro- and nanoemulsion in food production and the food processing industry |
| title_sort | production stability and application of micro and nanoemulsion in food production and the food processing industry |
| url | http://psasir.upm.edu.my/id/eprint/52807/1/Production%2C%20stability%20and%20application%20of%20micro-%20and%20nanoemulsion%20in%20food%20production%20and%20the%20food%20processing%20industry.pdf |
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