Emulsion-based systems for delivery of food active compounds : (Record no. 311503)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 07292cam a2200793Ii 4500 |
| 001 - CONTROL NUMBER | |
| control field | on1030892319 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20200810124327.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION | |
| fixed length control field | m o d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr cnu|||unuuu |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 180409s2018 njua ob 001 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | N$T |
| Language of cataloging | eng |
| Description conventions | rda |
| -- | pn |
| Transcribing agency | N$T |
| Modifying agency | N$T |
| -- | DG1 |
| -- | NLE |
| -- | EBLCP |
| -- | OCLCF |
| -- | UPM |
| -- | RECBK |
| -- | COO |
| -- | MERER |
| -- | OCLCQ |
| -- | UKMGB |
| -- | WYU |
| 015 ## - NATIONAL BIBLIOGRAPHY NUMBER | |
| National bibliography number | GBB879459 |
| Source | bnb |
| 016 7# - NATIONAL BIBLIOGRAPHIC AGENCY CONTROL NUMBER | |
| Record control number | 018826259 |
| Source | Uk |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781119247128 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1119247128 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781119247159 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1119247152 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781119247166 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1119247160 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9781119247142 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 1119247144 (Trade Cloth) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1119247144 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781119247142 |
| 024 3# - OTHER STANDARD IDENTIFIER | |
| Standard number or code | 9781119247142 |
| 029 1# - (OCLC) | |
| OCLC library identifier | AU@ |
| System control number | 000062895113 |
| 029 1# - (OCLC) | |
| OCLC library identifier | CHBIS |
| System control number | 011175986 |
| 029 1# - (OCLC) | |
| OCLC library identifier | CHNEW |
| System control number | 001003254 |
| 029 1# - (OCLC) | |
| OCLC library identifier | CHVBK |
| System control number | 512715696 |
| 029 1# - (OCLC) | |
| OCLC library identifier | CHVBK |
| System control number | 516429892 |
| 029 1# - (OCLC) | |
| OCLC library identifier | GBVCP |
| System control number | 1027307795 |
| 029 1# - (OCLC) | |
| OCLC library identifier | UKMGB |
| System control number | 018826259 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)1030892319 |
| 037 ## - SOURCE OF ACQUISITION | |
| Stock number | 9781119247166 |
| Source of stock number/acquisition | Wiley |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TP156.E6 |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TEC |
| Subject category code subdivision | 012000 |
| Source | bisacsh |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664/.02 |
| Edition number | 23 |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | MAIN |
| 245 00 - TITLE STATEMENT | |
| Title | Emulsion-based systems for delivery of food active compounds : |
| Remainder of title | formation, application, health and safety / |
| Statement of responsibility, etc | edited by Shahin Roohinejad, Ralf Greiner, Indrawati Oey, Jingyuan Wen. |
| 264 #1 - | |
| -- | Hoboken, NJ : |
| -- | John Wiley & Sons, Inc., |
| -- | [2018] |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource : |
| Other physical details | illustrations |
| 336 ## - | |
| -- | text |
| -- | txt |
| -- | rdacontent |
| 337 ## - | |
| -- | computer |
| -- | c |
| -- | rdamedia |
| 338 ## - | |
| -- | online resource |
| -- | cr |
| -- | rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes bibliographical references and index. |
| 588 0# - | |
| -- | Online resource; title from PDF title page (EBSCO, viewed April 11, 2018). |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents 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. |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 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. |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 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. |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 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. |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 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. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | 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. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food industry and trade. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Emulsions. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Bioactive compounds. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food |
| General subdivision | Composition. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | TECHNOLOGY & ENGINEERING |
| General subdivision | Food Science. |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Bioactive compounds. |
| Source of heading or term | fast |
| -- | (OCoLC)fst00831933 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Emulsions. |
| Source of heading or term | fast |
| -- | (OCoLC)fst00909435 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food |
| General subdivision | Composition. |
| Source of heading or term | fast |
| -- | (OCoLC)fst00930485 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food industry and trade. |
| Source of heading or term | fast |
| -- | (OCoLC)fst00930843 |
| 655 #4 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Roohinejad, Shahin, |
| Relator term | editor. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Greiner, Ralf, |
| Relator term | editor. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Oey, Inwati, |
| Relator term | editor. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Wen, Jingyuan, |
| Relator term | editor. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://doi.org/10.1002/9781119247159">https://doi.org/10.1002/9781119247159</a> |
| Public note | Wiley Online Library |
| 994 ## - | |
| -- | 92 |
| -- | DG1 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | E-BOOKS |
No items available.