Nanoemulsions : Formulation, Applications, and Characterization
Language: English
Published by Elsevier Inc, 2018
- Softcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
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Add to basketItem description from seller
nach der Bestellung gedruckt Neuware - Printed after ordering - Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience. Those involved in the nutraceutical, pharmaceutical and cosmetic industries will find this a useful reference as it addresses findings related to different preparation and formulation methods of nanoemulsions and their application in different fields and products. As the last decade has seen a major shift from conventional emulsification processes towards nanoemulsions that both increase the efficiency and stability of emulsions and improve targeted drug and nutraceutical delivery, this book is a timely resource.
Seller Inventory # 9780128118382
- Title
- Nanoemulsions : Formulation, Applications, and Characterization
- Author
- D. Julian McClements
- Publisher
- Elsevier Inc
- Publication year
- 2018
- Condition
- Neu
- Binding
- Taschenbuch
- Language
- English
- ISBN 10
- 0128118385
- ISBN 13
- 9780128118382
- Item weight
- 876 grams
- Dimensions
- 229x152x34 mm
Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience. Those involved in the nutraceutical, pharmaceutical and cosmetic industries will find this a useful reference as it addresses findings related to different preparation and formulation methods of nanoemulsions and their application in different fields and products. As the last decade has seen a major shift from conventional emulsification processes towards nanoemulsions that both increase the efficiency and stability of emulsions and improve targeted drug and nutraceutical delivery, this book is a timely resource.
- Summarizes general aspects of food nanoemulsions and their formulation
- Provides detailed information on the production, application, and characterization of food nanoemulsion
- Reveals the potential of nanoemulsions, as well as their novel applications in functional foods, nutraceutical products, delivery systems, and cosmetic formulations
- Explains preparation of nanoemulsions by both low- and high-energy methods
"Synopsis" may belong to another edition of this title.
About the Author
Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2007. Now, he is a
full-time Prof. in GUASNR (Iran) and part-time Prof. in SAAS (China).
He has published more than 850 papers in International Journals (h-index=124
in Scopus and 136 in Google Scholar) and 110 book chapters/40 books with Elsevier, Springer, and Taylor & Francis. Selected achievements:
- One of the world’s highly cited researchers (1% top scientists) by Scopus (Elsevier)
- One of the top national researchers by the Iranian Ministry of Science, Research, and Technology
- One of the world’s highly cited researchers (HCR; 0.1% top scientists) by Clarivate Analytics (Web of Science)
- A top reviewer in the field of agricultural and biological sciences by Publons.
Professor David Julian McClements works in the Department of Food Science at the University of Massachusetts, Amherst. He is well known for his research into lipid oxidation and antioxidants.
"About the title" may belong to another edition of this title.
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