{"product_id":"emulsion-based-systems-for-delivery-of-food-active-compounds-isbn-9781119247142","title":"Emulsion-based Systems for Delivery of Food Active Compounds","description":"\u003cp\u003e\u003cb\u003eA comprehensive text that offers a review of the delivery of food active compounds through emulsion-based systems\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eEmulsion-based Systems for Delivery of Food Active Compounds\u003c\/i\u003e is a comprehensive recourse that reviews the principles of emulsion-based systems formation, examines their characterization and explores their effective application as carriers for delivery of food active ingredients. The text also includes information on emulsion-based systems in regards to digestibility and health and safety challenges for use in food systems.\u003c\/p\u003e \u003cp\u003eEach chapter reviews specific emulsion-based systems (Pickering, multiple, multilayered, solid lipid nanoparticles, nanostructured lipid carriers and more) and explains their application for delivery of food active compounds used in food systems. In addition, the authors – noted experts in the field – review the biological fate, bioavailability and the health and safety challenges of using emulsion-based systems as carriers for delivery of food active compounds in food systems. This important resource:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eOffers a comprehensive text that includes detailed coverage of emulsion-based systems for the delivery of food active compounds\u003c\/li\u003e \u003cli\u003ePresents the most recent development in emulsion-based systems that are among the most widely-used delivery systems developed to control the release of food active compounds\u003c\/li\u003e \u003cli\u003eIncludes a guide for industrial applications for example food and drug delivery is a key concern for the food and pharmaceutical industries\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003ci\u003eEmulsion-based Systems for Delivery of Food Active Compounds\u003c\/i\u003e is designed for food scientists as well as those working in the food, nutraceutical and pharmaceutical and beverage industries. The text offers a comprehensive review of the essential elements of emulsion-based systems for delivery of food active compounds.\u003c\/p\u003e \u003cp\u003ePreface vii\u003c\/p\u003e \u003cp\u003eAbout the Editors ix\u003c\/p\u003e \u003cp\u003eList of Contributors xiii\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Conventional Emulsions 1\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMehrdad Niakousari, Maral Seidi Damyeh, Hadi Hashemi Gahruie, Alaa El‐Din A. Bekhit, Ralf Greiner, and Shahin Roohinejad\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Pickering Emulsions 29\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eAnja Schroder, Meinou N. Corstens, Kacie K.H.Y. Ho, Karin Schroen, and Claire C. Berton‐Carabin\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Multiple Emulsions 69\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMohamed Koubaa, Shahin Roohinejad, Pankaj Sharma, Nooshin Nikmaram, Seyedeh Sara Hashemi, Alireza Abbaspourrad, and Ralf Greiner\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Multilayered Emulsions 105\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMohamed Koubaa, Nooshin Nikmaram, Shahin Roohinejad, Alireza Rafati, and Ralf Greiner\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Solid Lipid Nanoparticles 121\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eJingyuan Wen, Shuo Chen, and Guanyu Chen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Nanostructured Lipid Carriers 139\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eJingyuan Wen, Guanyu Chen, and Shuo Chen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Filled Hydrogel Particles 161\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eJingyuan Wen, Murad Al Gailani, and Naibo Yin\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Nanoemulsions 181\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eSung Je Lee, Quan Yuan, Anges Teo, Kelvin K.T. Goh, and Marie Wong\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Microemulsions 231\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eShahin Roohinejad, Indrawati Oey, David W. Everett, and Ralf Greiner\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Liposomes and Niosomes 263\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eJingyuan Wen, Murad Al Gailani, Naibo Yin, and Ali Rashidinejad\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex 293\u003c\/p\u003e   \u003cp\u003e\u003cb\u003eAbout the Editors\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003cb\u003eShahin Roohinejad,\u003c\/b\u003e Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Karlsruhe, Germany. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eRalf Greiner,\u003c\/b\u003e Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Karlsruhe, Germany. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eIndrawati Oey,\u003c\/b\u003e Department of Food Science, University of Otago, Dunedin, New Zealand, and Riddet Institute, Palmerston North, New Zealand. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eJingyuan Wen,\u003c\/b\u003e School of Pharmacy, University of Auckland, Auckland, New Zealand.    \u003c\/p\u003e\u003cp\u003e\u003cb\u003eA comprehensive text that offers a review of the delivery of food active compounds through emulsion-based systems\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eE\u003ci\u003emulsion-based Systems for Delivery of Food Active Compounds\u003c\/i\u003e is a comprehensive resourc that reviews the principles of emulsion-based systems formation, examines their characterization and explores their effective application as carriers for delivery of food active ingredients. The text also includes information on emulsion-based systems in regards to digestibility and health and safety challenges for use in food systems. \u003c\/p\u003e\u003cp\u003eEach chapter reviews specific emulsion-based systems (Pickering, multiple, multilayered, solid lipid nanoparticles, nanostructured lipid carriers and more) and explains their application for delivery of food active compounds used in food systems. In addition, the authors – noted experts in the field – review the biological fate, bioavailability and the health and safety challenges of using emulsion-based systems as carriers for delivery of food active compounds in food systems. \u003c\/p\u003e\u003cp\u003e This important resource: \t \t\u003c\/p\u003e\u003cul\u003e \u003cli\u003eOffers a comprehensive text that includes detailed coverage of emulsion-based systems for the delivery of food active compounds\u003c\/li\u003e \u003cli\u003ePresents the most recent developments in emulsion-based systems that are among the most widely-used delivery systems developed to control the release of food active compounds\u003c\/li\u003e \u003cli\u003eIncludes a guide for industrial applications for example food and drug delivery is a key concern for the food and pharmaceutical industries\u003c\/li\u003e \u003c\/ul\u003e \t \u003cp\u003e\u003ci\u003eEmulsion-based Systems for Delivery of Food Active Compounds\u003c\/i\u003e is designed for food scientists as well as those working in the food, nutraceutical and pharmaceutical and beverage industries. The text offers a comprehensive review of the essential elements of emulsion-based systems for delivery of food active compounds.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989127905509,"sku":"NP9781119247142","price":215.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781119247142.jpg?v=1761782907","url":"https:\/\/k12savings.com\/products\/emulsion-based-systems-for-delivery-of-food-active-compounds-isbn-9781119247142","provider":"K12savings","version":"1.0","type":"link"}