Bio-Based Nanoemulsions for Agri-Food Applications 1st Edition – Ebook PDF Instant Delivery – ISBN(s): 9780323898461,0323898467,9780323885911, 0323885918
Product details:
- ISBN-10 : 0323885918
- ISBN-13 : 9780323885911
- Author: Kamel A. Abd-Elsalam, Kasi Murugan
Bio-based Nanoemulsions for Agri-Food Applications provides information on food-grade nanoemulsions and their application in agriculture and the food industry. This book covers concepts, techniques, current advances, and challenges in the formulation of the application of emerging food grade nanoemulsions. Particular attention is placed on food-grade nanoemulsion production methods and components used, such as plant/microbial products, biosurfactants, cosurfactants, emulsifiers, ligand targets, and bioactive/functional ingredients. This is an important reference source for materials scientists, engineers and food scientists who are looking to understand how nanoemulsions are being used in the agri-food sector.
Table contents:
Chapter 1: Sustainable nanoemulsions for agri-food applications: Today and future trends
Chapter 2: Green and food-grade nanoemulsion: A novel nutraceutical and phytochemical delivery concept
Chapter 3: Green nanoemulsions: Components, formulation, techniques of characterization, and applications
Chapter 4: Natural compound-based interfacial stabilization of nanoemulsions
Chapter 5: Toxicity, biological fate, and bioavailability of nanoemulsion formulations
Chapter 6: Nonionic green nanoemulsion nanoinsecticides/nanopesticides
Chapter 7: Antifungal and mycotoxin inhibitory activity of micro/nanoemulsions
Chapter 8: Spontaneous emulsification techniques of green/food grade nanoemulsions
Chapter 9: Plant-based nanoemulsions for agricultural application
Chapter 10: Formulation of green nanoemulsions for controlling agriculture insects
Chapter 11: Pest management with green nanoemulsions
Chapter 12: Green nanoemulsion insecticides: Toxicity, safety, and applications
Chapter 13: Nanoemulsion formulations with plant growth promoting rhizobacteria (PGPR) for sustainable agriculture
Chapter 14: Natural compound/green nanoemulsions for disease control at postharvest stage in fruits
Chapter 15: Antipathogenic effects of plant essential oil nanoemulsions
Chapter 16: Green/food grade nanoemulsions: An arsenal for controlling food spoilage causatives/pathogens
Chapter 17: Improvement of physicochemical properties of food, functionality, quality, and safety by phytocompound-loaded nanoemulsions
Chapter 18: Methods of food grade nanoemulsion formulation, fabrication, and characterization
Chapter 19: Application of bio-based emulsifiers in the formulation of food-grade nanoemulsions
Chapter 20: Candelilla wax nanoemulsions with plant-based antioxidants, nutraceuticals, and its effects on the organoleptic parameters
Chapter 21: A food-grade nanoemulsion for delivering probiotics and prebiotics
Chapter 22: Use of essential oil-loaded nanoemulsions in active food packaging
Chapter 23: Recent trends in composite nanoemulsions for food packaging applications
Chapter 24: Nanolipid-based edible films to improve food shelf life
Chapter 25: Nanocarrier-based formulations: Concepts and applications
Chapter 26: Food-grade nanoemulsions for effective delivery of vitamins
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