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  • 1
    UID:
    almahu_BV046084400
    Format: 1 Online-Ressource (XIII, 200 Seiten) : , Illustrationen.
    Edition: 1st ed. 2019
    ISBN: 978-3-030-18191-8
    Additional Edition: Erscheint auch als Druck-Ausgabe ISBN 978-3-030-18190-1
    Additional Edition: Erscheint auch als Druck-Ausgabe ISBN 978-3-030-18192-5
    Additional Edition: Erscheint auch als Druck-Ausgabe ISBN 978-3-030-18193-2
    Language: English
    URL: Volltext  (URL des Erstveröffentlichers)
    URL: Volltext  (URL des Erstveröffentlichers)
    Author information: Greiner, Ralf.
    Library Location Call Number Volume/Issue/Year Availability
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  • 2
    UID:
    almafu_9959328306702883
    Format: 1 online resource : , illustrations
    ISBN: 9781119247128 , 1119247128 , 9781119247159 , 1119247152 , 9781119247166 , 1119247160 , 1119247144 , 9781119247142
    Content: A comprehensive text that offers a review of the delivery of food active compounds through emulsion-based systems Emulsion-based Systems for Delivery of Food Active Compounds 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. Each 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: -Offers a comprehensive text that includes detailed coverage of emulsion-based systems for the delivery of food active compounds -Presents 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 -Includes a guide for industrial applications for example food and drug delivery is a key concern for the food and pharmaceutical industries Emulsion-based Systems for Delivery of Food Active Compounds 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.
    Note: Intro; Title Page; Copyright Page; Contents; Preface; About the Editors; List of Contributors; Chapter 1 Conventional Emulsions; 1.1 Introduction; 1.2 Conventional Emulsions Formation and Stability; 1.2.1 Formation; 1.2.2 Stability; 1.3 Composition of Conventional Emulsions for Food Applications; 1.4 Characterization of Conventional Emulsions; 1.4.1 Testing Emulsifier Effectiveness; 1.4.2 Dispersed Phase Volume Fraction; 1.4.3 Measurement of Droplet Size Distribution and Microstructure; 1.4.4 Droplet crystallinity; 1.4.5 Droplet Charge. , 1.5 Conventional Emulsions as Carriers for Delivery of Food Active Compounds1.6 In Vitro/In Vivo Digestion of Conventional Emulsions; 1.6.1 Droplet Size (Surface Area); 1.6.2 Droplet Composition; 1.6.3 Emulsifier Type; 1.7 Bioaccessibility and Bioavailability of Food Active Ingredients; 1.8 Conclusion and Future Directions; References; Chapter 2 Pickering Emulsions; 2.1 Introduction; 2.2 Formation and Stability of Pickering Emulsions; 2.2.1 Particle Characteristics; 2.2.2 Physical Stability of Emulsions; 2.2.3 Chemical Aspects Related to Emulsion Stability. , 2.3 Pickering Emulsions for Food Applications2.3.1 Composition of Food Emulsions; 2.3.2 Composition of Pickering Particles; 2.4 Characterization of Pickering Emulsions; 2.4.1 Contact Angle Measurements; 2.4.2 Microscopy; 2.4.3 Surface Coverage and Interfacial Rheology; 2.4.4 Microfluidics; 2.4.5 Sensory Aspects of Pickering Emulsions; 2.5 Pickering Emulsions as Carriers for Active Compounds; 2.5.1 Inclusion of Active Ingredients in Pickering Emulsions; 2.5.2 Inclusion of Active Ingredients in Pickering Particles; 2.6 In Vitro and In Vivo Digestion of Pickering Emulsions. , 2.7 Pickering Emulsions: Rules and Regulations for Health and Safety2.8 Conclusions and Future Directions; Acknowledgments; References; Chapter 3 Multiple Emulsions; 3.1 Introduction; 3.2 Preparation of Multiple Emulsions and Stability; 3.3 Multiple Emulsion Compositions for Food Application; 3.4 Characterization of Multiple Emulsions; 3.4.1 Macroscopic Evaluation; 3.4.2 Droplet Size Measurement and Size Distribution Techniques; 3.4.3 Interfacial Area; 3.4.4 Scattering Techniques; 3.4.5 Optical Microscopic Techniques; 3.4.6 Video Microscopy; 3.4.7 Osmoregulatory Evaluation. , 3.4.8 Number of Globules3.4.9 Entrapment Efficiency; 3.4.10 Nuclear Magnetic Resonance (NMR); 3.4.11 Phase Separation Technique; 3.4.12 Rheological Evaluation; 3.4.13 Zeta Potential; 3.5 Multiple Emulsions as Carriers for Delivery of Food Active Compounds; 3.5.1 Minerals; 3.5.2 Pigments; 3.5.3 Vitamins; 3.5.4 Phenolic Compounds; 3.5.5 Proteins and Amino Acids; 3.5.6 Oils; 3.5.7 Sweeteners and Flavors; 3.6 In Vitro Digestion of Multiple Emulsions; 3.7 Conclusions and Future Focus; Acknowledgment; References; Chapter 4 Multilayered Emulsions; 4.1 Introduction.
    Language: English
    Keywords: Electronic books. ; Electronic books. ; Electronic books.
    Library Location Call Number Volume/Issue/Year Availability
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  • 3
    UID:
    almafu_BV026696305
    Format: 95 Bl. : , Ill., graph. Darst.
    Edition: [Mikrofiche-Ausg.]
    Edition: Mikroform-Ausgabe 1 Mikrofiche : 48x Mikrofiche-Ausg.:
    Note: Freiburg (Breisgau), Univ., Diss., 1989
    Additional Edition: Reproduktion von Greiner, Ralf NMR-CT-Anatomie der kraniozervikalen Übergangsregion, eine radiologisch-anatomische Korrelationsstudie 1987
    Language: German
    Keywords: Hochschulschrift
    Library Location Call Number Volume/Issue/Year Availability
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  • 4
    UID:
    almafu_BV008872332
    Format: 163 S. : Ill., graph. Darst.
    Note: Stuttgart, Univ., Diss., 1993
    Language: German
    Keywords: Escherichia coli ; Phytase ; Überexpression ; Hochschulschrift
    Library Location Call Number Volume/Issue/Year Availability
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  • 5
    UID:
    almahu_BV008872332
    Format: 163 S. : Ill., graph. Darst.
    Note: Stuttgart, Univ., Diss., 1993
    Language: German
    Keywords: Escherichia coli ; Phytase ; Überexpression ; Hochschulschrift
    Library Location Call Number Volume/Issue/Year Availability
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  • 6
    UID:
    gbv_1671006453
    Format: 1 Online-Ressource (XIII, 200 p. 9 illus., 7 illus. in color)
    Edition: 1st ed. 2019
    ISBN: 9783030181918
    Series Statement: Springer eBooks
    Content: Assessment of food quality using profiling techniques: Pros and cons aspects -- Handling the data generated by profiling techniques for evaluation the food quality -- High pressure processing -- Pulsed electric fields -- Ultraviolet -- Pulsed light -- Irradiation -- Ultrasounds
    Content: This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers. The research provided in these chapters aims to show that the traditional pasteurization and commercial sterilization of foods result in unacceptable quality and nutrient retention, creating an important need for alternative methods used to minimize undesirable reactions such as thermal decomposition or degradation. Emerging processing methods to minimize heat induced alterations in foods and their applications are covered in-depth, demonstrating that these methods are useful not only for the inactivation of microorganisms and enzymes but also for improving the yield and development of ingredients and marketable foods with higher quality and better nutritional characteristics. Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges not only covers the advantages of using innovative processing methods, but also the disadvantages and challenges of using these techniques on food quality. Each chapter focuses on a different emerging processing technique, breaking down the sensory, textural and nutritional aspects for different food products in addition to the advantages and challenges for each method. New technologies and advanced theories are a major focus, pointing to innovative new paths for the quality and safety assurance in food products. From pulsed electric fields to ultrasounds, this work covers all aspects of emerging processing techniques for fruits and vegetables, foods and dairy products
    Additional Edition: ISBN 9783030181901
    Additional Edition: Erscheint auch als Druck-Ausgabe ISBN 978-3-030-18190-1
    Language: English
    Library Location Call Number Volume/Issue/Year Availability
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  • 7
    UID:
    almafu_9959151198602883
    Format: 1 online resource (208 pages)
    Edition: 1st ed. 2019.
    ISBN: 3-030-18191-X
    Content: This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers. The research provided in these chapters aims to show that the traditional pasteurization and commercial sterilization of foods result in unacceptable quality and nutrient retention, creating an important need for alternative methods used to minimize undesirable reactions such as thermal decomposition or degradation. Emerging processing methods to minimize heat induced alterations in foods and their applications are covered in-depth, demonstrating that these methods are useful not only for the inactivation of microorganisms and enzymes but also for improving the yield and development of ingredients and marketable foods with higher quality and better nutritional characteristics. Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges not only covers the advantages of using innovative processing methods, but also the disadvantages and challenges of using these techniques on food quality. Each chapter focuses on a different emerging processing technique, breaking down the sensory, textural and nutritional aspects for different food products in addition to the advantages and challenges for each method. New technologies and advanced theories are a major focus, pointing to innovative new paths for the quality and safety assurance in food products. From pulsed electric fields to ultrasounds, this work covers all aspects of emerging processing techniques for fruits and vegetables, foods and dairy products. .
    Note: Assessment of food quality using profiling techniques: Pros and cons aspects -- Handling the data generated by profiling techniques for evaluation the food quality -- High pressure processing -- Pulsed electric fields -- Ultraviolet -- Pulsed light -- Irradiation -- Ultrasounds.
    Additional Edition: ISBN 3-030-18190-1
    Language: English
    Library Location Call Number Volume/Issue/Year Availability
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  • 8
    UID:
    almafu_9961123339802883
    Format: 312pp.
    Edition: 3
    ISBN: 9781789241570
    Series Statement: CABI Books
    Content: From alpha-galactosidases to xylanases, Enzymes in Farm Animal Nutrition provides a comprehensive guide to all aspects associated with enzyme-supplemented animal feeds. It details the history and size of the feed enzyme market, before describing how feed enzymes are manufactured and employed in monogastric, aqua and ruminant diets. This new edition explores considerable advances such as the use of enzymes in fish and shrimp diets, new understanding of how phytases function in the animal, NSPase research and enzymes' extended use in ruminant markets. This book also: - Provides comprehensive coverage of all topics relating to the production, use, co-operativity and analysis of feed enzymes. - Is fully updated throughout, revealing significant developments such as new methods to deliver enzymes (formulations, encapsulations, and liquid spray systems) and advances in enzyme analysis. - Includes brand new chapters on combinations of enzymes, antibiotic-free diets and how to measure response in feed-enzyme trials. Covering biochemistry, enzymology and characteristics relevant to animal feed use, this book forms a valuable resource for academics and students of animal nutrition and production, as well as professionals in the animal feed industry.
    Additional Edition: Printed edition: ISBN 9781789241563
    Language: English
    Library Location Call Number Volume/Issue/Year Availability
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  • 9
    UID:
    almahu_9948198785302882
    Format: 1 online resource : , illustrations
    ISBN: 9781119247128 , 1119247128 , 9781119247159 , 1119247152 , 9781119247166 , 1119247160 , 1119247144 , 9781119247142
    Content: A comprehensive text that offers a review of the delivery of food active compounds through emulsion-based systems Emulsion-based Systems for Delivery of Food Active Compounds 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. Each 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: -Offers a comprehensive text that includes detailed coverage of emulsion-based systems for the delivery of food active compounds -Presents 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 -Includes a guide for industrial applications for example food and drug delivery is a key concern for the food and pharmaceutical industries Emulsion-based Systems for Delivery of Food Active Compounds 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.
    Note: Intro; Title Page; Copyright Page; Contents; Preface; About the Editors; List of Contributors; Chapter 1 Conventional Emulsions; 1.1 Introduction; 1.2 Conventional Emulsions Formation and Stability; 1.2.1 Formation; 1.2.2 Stability; 1.3 Composition of Conventional Emulsions for Food Applications; 1.4 Characterization of Conventional Emulsions; 1.4.1 Testing Emulsifier Effectiveness; 1.4.2 Dispersed Phase Volume Fraction; 1.4.3 Measurement of Droplet Size Distribution and Microstructure; 1.4.4 Droplet crystallinity; 1.4.5 Droplet Charge. , 1.5 Conventional Emulsions as Carriers for Delivery of Food Active Compounds1.6 In Vitro/In Vivo Digestion of Conventional Emulsions; 1.6.1 Droplet Size (Surface Area); 1.6.2 Droplet Composition; 1.6.3 Emulsifier Type; 1.7 Bioaccessibility and Bioavailability of Food Active Ingredients; 1.8 Conclusion and Future Directions; References; Chapter 2 Pickering Emulsions; 2.1 Introduction; 2.2 Formation and Stability of Pickering Emulsions; 2.2.1 Particle Characteristics; 2.2.2 Physical Stability of Emulsions; 2.2.3 Chemical Aspects Related to Emulsion Stability. , 2.3 Pickering Emulsions for Food Applications2.3.1 Composition of Food Emulsions; 2.3.2 Composition of Pickering Particles; 2.4 Characterization of Pickering Emulsions; 2.4.1 Contact Angle Measurements; 2.4.2 Microscopy; 2.4.3 Surface Coverage and Interfacial Rheology; 2.4.4 Microfluidics; 2.4.5 Sensory Aspects of Pickering Emulsions; 2.5 Pickering Emulsions as Carriers for Active Compounds; 2.5.1 Inclusion of Active Ingredients in Pickering Emulsions; 2.5.2 Inclusion of Active Ingredients in Pickering Particles; 2.6 In Vitro and In Vivo Digestion of Pickering Emulsions. , 2.7 Pickering Emulsions: Rules and Regulations for Health and Safety2.8 Conclusions and Future Directions; Acknowledgments; References; Chapter 3 Multiple Emulsions; 3.1 Introduction; 3.2 Preparation of Multiple Emulsions and Stability; 3.3 Multiple Emulsion Compositions for Food Application; 3.4 Characterization of Multiple Emulsions; 3.4.1 Macroscopic Evaluation; 3.4.2 Droplet Size Measurement and Size Distribution Techniques; 3.4.3 Interfacial Area; 3.4.4 Scattering Techniques; 3.4.5 Optical Microscopic Techniques; 3.4.6 Video Microscopy; 3.4.7 Osmoregulatory Evaluation. , 3.4.8 Number of Globules3.4.9 Entrapment Efficiency; 3.4.10 Nuclear Magnetic Resonance (NMR); 3.4.11 Phase Separation Technique; 3.4.12 Rheological Evaluation; 3.4.13 Zeta Potential; 3.5 Multiple Emulsions as Carriers for Delivery of Food Active Compounds; 3.5.1 Minerals; 3.5.2 Pigments; 3.5.3 Vitamins; 3.5.4 Phenolic Compounds; 3.5.5 Proteins and Amino Acids; 3.5.6 Oils; 3.5.7 Sweeteners and Flavors; 3.6 In Vitro Digestion of Multiple Emulsions; 3.7 Conclusions and Future Focus; Acknowledgment; References; Chapter 4 Multilayered Emulsions; 4.1 Introduction.
    Language: English
    Keywords: Electronic books.
    Library Location Call Number Volume/Issue/Year Availability
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  • 10
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