This title is a greatly expanded and updated second edition of the original volume published by Elsevier in 1986. New material has been integrated with the original content in an organized and comprehensive manner. Five new chapters have been included, which review over one and a half decades of research into lipid-coated microbubbles (LCM) and their medical applications. The new chapters contain much experimental data, which is examined in detail, along with relevant current literature. This current edition builds on the original work in effectively filling the gap in the market for a comprehensive account of the surfactant stabilization of coated microbubbles. - Presents updated results from extensive multidisciplinary research on coated microbubbles - Greatly expanded and updated 2nd edition, with five new chapters - Fills the gap for a comprehensive and up-to-date account of subject matter
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
The breakdown of food structures in the gastrointestinal tract has a major impact on the sensory properties and nutritional quality of foods. Advances in understanding the relationship between food structure and the breakdown, digestion and transport of food components within the GI tract facilitate the successful design of health-promoting foods. This important collection reviews key issues in these areas.Opening chapters in Part one examine oral physiology and gut microbial ecology. Subsequent chapters focus on the digestion, absorption and physiological effects of significant food components, such as lipids, proteins and vitamins. Part two then reviews advances in methods to study food sensory perception, digestion and absorption, including in vitro simulation of the stomach and intestines and the use of stable isotopes to determine mineral bioavailability. The implications for the design of functional foods are considered in Part three. Controlling lipid bioavailability using emulsion-based delivery systems, designing foods to induce satiation and self-assembling structures in the GI tract are among the topics covered.With contributions from leading figures in industry and academia, Designing functional foods provides those developing health-promoting products with a broad overview of the wealth of current knowledge in this area and its present and future applications. - Reviews digestion and absorption of food components including oral physiology and gut microbial ecology - Evaluates advances in methods to study food sensory perception assessing criteria such as simulation of flavour released from foods - Investigates the implications for the design of functional foods including optimising the flavour of low-fat foods and controlling the release of glucose
Fluidics, an increasingly examined topic in nanoscience and nanotechnology is often discussed with regard to the handling of fluid flow, material processing, and material synthesis in innovative devices ranging from the macroscale to the nanoscale. Nanoemulsions - Properties, Fabrications and Applications reviews key concepts in nanoscale fluid mechanics, its corresponding properties, as well as the latest trends in nanofluidics applications. With attention to the fundamentals as well as advanced applications of fluidics, this book imparts a solid knowledge base and develops skill for future problem-solving and system analysis. This is a vital resource for upper-level engineering students who want to expand their potential career opportunities and familiarize themselves with an increasingly important field.
This book provides authentic and comprehensive information on the concepts, methods, functional details and applications of nano-emulsions. Following an introduction to the applications of nanotechnology in the development of foods, it elaborates on food-grade nano-emulsion and their significance, discusses various techniques and methods for producing food-grade nano-emulsion, and reviews the main ingredient and component of food-grade nano-emulsions. Further, the book includes a critical review of the engineering aspect of fabricating food-grade nano-emulsions and describe recently developed vitamin encapsulated nano-systems. In closing, it discuss the challenges and opportunities of characterizing nano-emulsified systems, the market risks and opportunities of nano-emulsified foods, and packaging techniques and safety issues – including risk identification and risk management – for nano-foods. The book offers a unique guide for scientists and researchers working in this field. It will also help researchers, policymakers, industry personnel, journalists and the general public to understand food nanotechnology in great detail.
"This book focuses on the basic aspects of nanoemulsion, synthesis and characterization, and focuses on the different types of applications for nanoemulsions in agriculture, food, health, and biomedical sciences"--
As of late, greater efforts are being made in the use of nanoemulsion techniques to encapsulate, protect, and deliver functional compounds for food applications, given their advantages over conventional emulsification techniques. In addition, delivery systems of nano-scale dimensions use low-energy emulsification methods and exclude the need of any solvent, heat, or sophisticated instruments in their production. Divided into three sections, Nanoemulsions in Food Technology: Development, Characterization, and Applications will provide in-depth information and comprehensive discussion over technologies, physical and nanostructural characterization, as well as applicability of the nanoemulsion technique in food sciences. It describes the techniques involved in nanoemulsion characterization, mainly dealing with interfacial and nanostructural characterization of nanoemulsions, different physical characterization techniques, as well as various imaging and separation techniques involved in its characterization. Key Features Provides a detailed discussion about the technology of nanoemulsion Explains how nanoemulsion technique is helpful in using essential oils of different biological sources Presents methods of preparation and recent advancements in manufacturing along with stability perspectives of this technique. Discusses recent advancements in manufacturing and reviews the stability perspectives of nanoemulsion techniques This book contains in-depth information on a technology overview, physical and nanostructural characterization, as well as applicability of the nanoemulsion technique in food sciences. It is a concise body of information that is beneficial to researchers, industries, and students alike. The contributing authors are drawn from a rich blend of experts in various areas of scientific field exploring nanoemulsion techniques for wider applications. Also available in the Food Analysis and Properties Series: Sequencing Technologies in Microbial Food Safety and Quality, edited by Devarajan Thangardurai, Leo M.L. Nollet, Saher Islam, and Jeyabalan Sangeetha (ISBN: 9780367351182) Chiral Organic Pollutants: Monitoring and Characterization in Food and the Environment, edited by Edmond Sanganyado, Basil K. Munjanja, and Leo M.L. Nollet (ISBN: 9780367429232) Analysis of Nanoplastics and Microplastics in Food, edited by Leo. M.L. Nollet and Khwaja Salahuddin Siddiqi (ISBN: 9781138600188)
Applications of Targeted Nano-Drugs and Delivery Systems: Nanoscience and Nanotechnology in Drug Delivery explores the applications of Nano-drugs and their delivery systems, investigating the role they can play in key body systems and major diseases. The book explores how nanotechnology can be deployed in developing new drug delivery systems and how they enable pharmaceutical companies to reformulate existing drugs on the market, thereby extending the lifetime of products and enhancing performance by increasing effectiveness, safety and patient adherence, and ultimately reducing healthcare cost. Reflecting the interdisciplinary nature of the subject matter, this book includes contributions by experts from different fields. Readers will find a reference and practical source of guidance for researchers, students and scientists working in the fields of nanotechnology, materials science, and technology and biomedical science. - Enables readers from different fields to access recent research and protocols across traditional boundaries - Focuses on protocols and techniques, as well as the knowledge base of the field, thus enabling those in R&D to learn about, and successfully deploy, cutting-edge techniques - Explores the applications of Nano-drugs and their delivery systems, investigating the role they can play in key body systems and major disease types
Applications of Nanoparticles in Drug Delivery and Therapeutics is an authoritative review on nanoparticle-based drug delivery systems. This comprehensive volume focuses on the transformative role of nanoparticles in enhancing drug delivery systems and advancing therapeutic applications. By bridging the gap between laboratory research and clinical practice, this book offers a thorough exploration of how nanotechnology is revolutionizing the pharmaceutical industry. The book is structured into well-organized chapters, each dedicated to a specific aspect of nanoparticle-based drug delivery and therapy. Initial chapters provide a foundational understanding of nanoparticle synthesis, characterization, and functionalization. Subsequent sections cover various types of nanoparticles, including liposomes, dendrimers, and polymeric nanoparticles, highlighting their unique properties and applications. The latter chapters delve into case studies and clinical trials, showcasing real-world applications and the therapeutic potential of nanoparticle technologies in treating diseases like cancer, cardiovascular disorders, and neurodegenerative diseases. Key features of this book include detailed discussions on the design and optimization of nanoparticles for targeted drug delivery, insights into the regulatory and safety aspects of nanomedicine, and comprehensive reviews of current and emerging therapeutic applications. The book also offers practical guidance on the challenges and future directions in the field, making it an invaluable reference for researchers and practitioners alike. Chapters 1 and 2 are based on the introduction of nanomaterials used as drug delivery systems, their manufacturing approaches and applications. Chapters 3 and 4 emphasize on the use of nanoparticles in medical diagnostics and in intervention devices. Chapters 5 and 6 illustrate the use of lipids-based nanoparticles in medical imaging and drug delivery. Chapter 7 specifically discusses amino acid functionalized inorganic nanoparticles in diagnostics. Chapter 8 is focused on the special class of nanoparticles “hybrid nanocomposites”. Chapters 9 and 10 covers the applications of silica and fullerene nanomaterials in anticancer drug delivery. The book is intended as a resource for pharmaceutical scientists, biomedical researchers, and healthcare professionals keen on the latest advancements in drug delivery systems. It also serves as essential reading for graduate students and academics in pharmacology and medical courses that require learning about modern drug delivery systems.
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.
