Emulsions: Formation, Stability, Industrial Applications, Tharwat F. Tadros

Автор: Johan Sjoblom
Название: Emulsions and Emulsion Stability, Second Edition
ISBN: 0824726952 ISBN-13(EAN): 9780824726959
Издательство: Taylor&Francis
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Цена: 209270.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Offers comprehensive coverage of both theoretical and practical aspects of emulsions. This book presents fundamental concepts and processes in emulsified systems, such as flocculation, stability, and coalescence as well as advanced concepts such as inversion in emulsion systems, spontaneous emulsification, and formation of nanoemulsions.

Автор: Schramm, Laurier L.
Название: Emulsions. Fundamentals and Applications in the Petroleum Industry
ISBN: 0841220069 ISBN-13(EAN): 9780841220065
Издательство: Oxford Academ
Цена: 166320.00 T
Наличие на складе: Невозможна поставка.
Описание: Based on a Short Course sponsored by Canada's Petroleum Recovery Institute. The first book to focus on the occurrence of emulsions in the petroleum industry. Brings together contributions from a wide range of experts. Provides an up-to-date examination of the nature, occurrence, handling, formation, and breaking of petroleum emulsions. Topics covered include emulsion stability; characterization techniques; rheology of emulsions, and flow properties of emulsions in pipes and porous media, well-head productions, and industrial process streams. Using the fundamental concepts, and based on commercial and pilot-scale experiences, Also shows how to approach making desirable emulsions, transporting and handling them, and how to approach breaking undesirable emulsions.

Автор: Grumezescu, Alexandru Mih
Название: Emulsions
ISBN: 0128043067 ISBN-13(EAN): 9780128043066
Издательство: Elsevier Science
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Цена: 154960.00 T
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Описание: "

Emulsions," the third volume of the "Nanotechnology in the Food Industry" series, is an invaluable resource for anyone in the food industry who needs the most recent information about scientific advances in nanotechnology on this topic. This volume focuses on basic and advanced knowledge about nanoemulsion, and presents an overview of the production methods, materials (solvents, emulsifiers, and functional ingredients), and current analytical techniques that can be used for the identification and characterization of nanoemulsions.

The book also discusses the applications of nanoemulsion with special emphasis on systems suitable for utilization within the food industry. This book is useful to a wide audience of food science research professionals and students who are doing research in this field, as well as others interested in recent nanotechnological progress worldwide.
Presents fundamentals of nanoemulsions, methods of preparation (high-energy and low-energy techniques), and applications in the food industryIncludes research studies of nanoemulsification technology to improve bioavailability of food ingredients and research analysisOffers benefits and methods of risk assessment to ensure food safetyPresents cutting-edge encapsulating systems to improve the quality of functional compoundsProvides a variety of methods, such as high-shear stirring, high-pressure homogenizers, self-emulsification, phase transitions and phase-inversion, to further research in this field