Biopolymers for food design (2018)

Public ISBD Titre : Biopolymers for food design Type de document : texte imprimé Auteurs : Alexandru Mihai Grumezescu, Editeur scientifique ; Alina Maria Holban, Editeur scientifique Editeur : London : Academic Press Année de publication : 2018 Collection : Handbook of food bioengineering num. volume 20 Importance : 1 vol. (XXIV-513 p.) Présentation : ill., couv. ill. en coul. Format : 24 cm ISBN/ISSN/EAN : 978-0-12-811449-0 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement 9.4.2 (TECHNOLOGIE DES POLYMERES) [Classement Massy] RAMEAU Biopolymères ; Consommateurs ; Aliments -- Qualité ; Sécurité ; microencapsulation ; Glucides ; Protéines ; Polysaccharides ; Rhéologie ; Colloïdes ; Fibres dans l'alimentation ; Émulsions ; Aliments -- Emballage ; Produits de boulangerie-pâtisserie ; Gommes et résines ; Aliments ; Amidons ; Cellulose ; Chitine ; Aliments -- Texture ; Chitosane Thésaurus Agro-alimentaire ENCAPSULATION ; GOMME NATURELLE ; ALGINATE Résumé : Biopolymers for Food Design, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety. Biopolymers can be used in the development of novel nutritional alternatives, to replace difficult to obtain food products, or for foods inaccessible or inappropriate for a particular population (i.e. allergic to specific components). In addition, some polymers can be used as functional ingredients, and can also represent efficient scaffolds for food ingredients with therapeutic values. This valuable reference is ideal for those looking for new solutions for the food industry. Type de document : Livre Table des matières : Chapter 1: Biopolymers for Food Design: Consumer-Friendly Natural Ingredients Kandra Prameela, Challa Murali Mohan, Chinthala Ramakrishna 1 Introduction 2 Polysaccharides as Biopolymers 2.1 Starch 2.2 Cellulose 2.3 Chitin 2.4 Pectin 2.5 Alginic Acid 2.6 Carrageenan 2.7 Xanthan 2.8 Gellans 2.9 Pullulans 3 Proteins as Biopolymers 4 Hydrolytically Degradable Polymers 5 Role of Biopolymer in Food Processing 6 Role of Biopolymer in Texture Properties and Gel Formation 7 Applications of Biopolymers in Freeze-Drying of Fruits and Pulps 8 Usage of Biopolymers in Films and Coatings 9 Principles Underlying in Design of Functional Biopolymers 10 Current Opportunities and Future Challenges Chapter 2: Nanostructuring Biopolymers for Improved Food Quality and Safety Laura G. Gómez-Mascaraque, Maria J. Fabra, Jinneth L. Castro-Mayorga, Gloria Sánchez, Marta Martínez-Sanz, Amparo López-Rubio 1 Biopolymer-Based Nano- and Microencapsulation Matrices for Bioactive Protection 1.1 Carbohydrates 1.2 Proteins 1.3 Carbohydrates Versus Proteins for Specific Applications 1.4 Protein/Carbohydrate Mixtures 1.5 Characterization Tools for Studying Release and Stability of Encapsulated Compounds 2 Nanostructured Biopolymer Layers for Food Packaging 2.1 Improving Barrier Properties of Packaging Materials 2.2 Imparting Antibacterial and Antiviral Activity 3 Conclusions and Outlook Chapter 3: Biopolymers for Fat-Replaced Food Design Seyed M.A. Razavi, Fataneh Behrouzian 1 Introduction 2 Hydrocolloids 3 Function of Hydrocolloids as a Fat Replacer 3.1 Textural Attributes 3.2 Rheological Properties 3.3 Sensorial Characteristics 3.4 Tribology 4 Fat-Replaced Foods With Hydrocolloids 4.1 Ice Cream 4.2 Yogurt 4.3 Sauces 4.4 Cheese 5 Conclusion and Future Perspectives Chapter 4: Microbial Polysaccharides in Food Industry Namita Jindal, Jasvirinder Singh Khattar 1 Introduction 2 Extraction and Purification of Microbial Polysaccharides 3 Microbial Polysaccharide Production Processes 4 Isolation of Microbial Polysaccharides and Identification of Monomeric Units 5 Structural Organization of Polysaccharides 6 Examples of Microbial Polysaccharides 7 Applications of Microbial Exopolysaccharides in the Food Industry 7.1 Natural Occurrence of Microbial Polysaccharides in Foods 7.2 Emulsions 7.3 Gelling Agents 8 Microbial Polysaccharides Structure–Function Relationships 8.1 Xanthan 8.2 Gellan 8.3 Pullulan 8.4 Dextran 8.5 Curdlan 8.6 Scleroglucan 8.7 Cyanobacterial Polysaccharides 9 Summary Chapter 5: Dietary Fibers in Modern Food Production: A Special Perspective With β-Glucans Asif Ahmad, Nauman Khalid 1 Introduction 2 Definition of Dietary Fiber 4 Sources of Dietary Fiber and β-Glucan 4.1 Dietary Fiber and β-Glucan From Cereal Sources 4.2 Dietary Fiber From Yeast Sources 4.3 Dietary Fiber From Bacterial Sources 4.4 Dietary Fiber From Fruit and Vegetables 5 β-Glucan as Dietary Fiber 6 Analytical Procedures for Dietary Fiber 7 Health Benefits 8 Application in Foods 9 Chemistry and Extraction Procedure 10 Conclusions Chapter 6: Functional Biopolymers in Food Manufacturing Sibel Ozilgen, Seyda Bucak 1 Introduction 2 Hydrocolloids in Quality Improvement 2.1 Hydrocolloids as Emulsifiers/Emulsion Stabilizers 2.2 Hydrocolloids as Gelling and Thickening Agents 2.3 Hydrocolloids and Flavor Perception 3 Hydrocolloids in Healthy Food Product Formulations 4 Hydrocolloids in Advanced Food Processing 4.1 Encapsulation 4.2 Edible Films and Coating Chapter 7: Application of Biopolymers in Microencapsulation Processes Berta N. Estevinho, Fernando Rocha 1 Introduction 2 Microencapsulation 3 Microencapsulation Methods 3.1 Chemical Processes 3.2 Mechanical Processes 4 Encapsulating Agents—Biopolymers 4.1 Carbohydrates 4.2 Proteins 5 Controlled Release 6 Microencapsulation in the Food Industry 7 Conclusions Chapter 8: Biopolymer Packaging Materials for Food Shelf-Life Prolongation Senka Z. Popovic´, Vera L. Lazic´, Nevena M. Hromiš, Danijela Z. Šuput, Sandra N. Bulut 1 Biopolymers for Food Packaging 2 Biopolymers Extracted From Biomass 2.1 Protein Films 2.2 Polysaccharide Films 2.3 Lipid Films 2.4 Composite Films 3 Biopolymer Application for Fruits and Vegetables-Packaging 3.1 Application of Antimicrobial and Antioxidative Agents in Biopolymer Films/Coatings 3.2 Application of Sensory Enhancers in Biopolymer Films/Coatings 3.3 Application of Antibrowning Agents in Biopolymer Films/Coatings 4 Biopolymer Application for Dairy Products Packaging 5 Biopolymer Application for Meat, Poultry, Fish, and Their Products-Packaging 6 Conclusions Chapter 9: Functionality of Starch Derivatives in Bakery and Confectionery Products Miroslav Hadnađev, Tamara Dapcˇevic´-Hadnađev, Ljubica Dokic´ 1 Native Starches and Their Derivatives 2 Starch Derivatives as Bread Improvers in Gluten-Containing and Gluten-Free Dough and Bread 2.1 Role of Native Starch During Dough Processing, Bread Making, and Bread Staling 2.2 Starch Derivatives in Bread Making 3 Starch Derivatives in Cakes, Muffins, and Cookies 4 Starch Derivatives as Fat or Sugar Replacers in Bakery and Confectionary Products 5 Starch Derivatives in Confectionary Products 5.1 Starch Derivatives as Sweeteners 5.2 Starch Derivatives as Dusting/Molding Agents 5.3 Starch Derivatives as Gelling Agents/Texture Stabilizers/Thickening Agents 6 Starch Derivatives for Health and Well-being 7 Conclusions Chapter 10: Dynamic High Pressure Effects on Biopolymers: Polysaccharides and Proteins Bruna C. Porto, Alline A.L. Tribst, Marcelo Cristianini 1 Introduction 2 Dynamic High Pressure Technique 3 Effects of Dynamic High Pressure on Polysaccharides 3.1 Introduction 3.2 Physical and Chemical Modifications on Polysaccharide Induced by Dynamic High Pressure 3.3 Effects of Process Parameters on Polysaccharide Modifications 3.4 Functional Changes of Polysaccharides Induced by Dynamic High Pressure 4 Proteins 4.1 Introduction 4.2 Physical and Biochemical Alterations Induced by Dynamic High Pressure 4.3 Effects of Process Parameters on the Protein Modifications 4.4 Allergenicity 4.5 Functional Changes of Proteins Induced by Dynamic High Pressure 5 Challenges and Future Perspectives 6 Conclusion Chapter 11: β-Glucan as a Food Ingredient Asif Ahmad, Muhammad Kaleem 1 Introduction 2 β-Glucan From Different Sources 2.1 β-Glucan From Cereal Sources 2.2 β-Glucan From Mushrooms 2.3 β-Glucan From Yeast Cells 2.4 β-Glucan From Bacterial Sources 2.5 Other Sources of β-Glucan 3 Structure and Composition of β-Glucan 4 Defining Dietary Fiber and Recognition of β-Glucan as Dietary Fiber 5 β-Glucan Extraction and Purification 6 β-Glucan Characterization and Gelation 7 Rheology of β-Glucan 8 Utilization of β-Glucan in Food Products 8.1 β-Glucan and Bakery Products 8.2 β-Glucan and Meat Products 8.3 β-Glucan and Dairy Products 8.4 β-Glucan and Pasta Products Chapter 12: Guar Gum: A Versatile Polymer for the Food Industry Sumit Gupta, Prasad S. Variyar 1 Introduction 1.1 Cultivation of Guar 1.2 Manufacture of Guar Gum 1.3 Chemical Structure and Physical Properties of Guar Gum 2 Uses of Guar Gum in the Food Industry 2.1 Bakery Industry 2.2 Dairy Products 2.3 Beverage Industry 2.4 Savory Products, Ready-to-Eat Meals, and Fried Products 2.5 Meat Industry 2.6 Soluble Dietary Fiber 2.7 Other Applications 3 Conclusion Chapter 13: Applications of Alginate as a Functional Food Ingredient Yimin Qin, Jinju Jiang, Lili Zhao, Jian Zhang, Fahe Wang 1 Introduction 2 General Requirements of Food Additives 3 Applications of Alginate in the Food Industry 3.1 Historical Development 3.2 Functional Properties of Alginate as a Food Ingredient 3.3 Examples of Alginate’s Food Applications 4 Applications of Propylene Glycol Alginate in the Food and Drink Industry 4.1 Applications of PGA in Juices 4.2 Applications of PGA in Beer 4.3 Applications of PGA in Blending Type Acidic Milk Beverages 4.4 Applications of PGA in Yogurt 4.5 Applications of PGA in Ice Cream 5 Summary Chapter 14: Present and Future of Biodegradable Polymers for Food Packaging Applications Joanna Rydz, Marta Musioł, Barbara Zawidlak-We˛grzyn´ska, Wanda Sikorska 1 Introduction 2 Natural Polymers 2.1 Starch 2.2 Cellulose 2.3 Chitosan 2.4 Protein 3 Synthetic/Artificial Biopolymers 3.1 Polyhydroxyalkanoates 3.2 Bacterial Cellulose 4 Non-Natural (Man-Made) Polymers 4.1 Poly(vinyl alcohol) 4.2 Polylactide 4.3 Polyglycoli 4.4 Poly(ε-caprolactone) 4.5 Poly(butylene succinate) 4.6 Poly(trimethylene terephthalate) 4.7 Poly(butylene adipate-co-terephthalate) 4.8 Synthetic Derivatives of Common Polymers 5 Future of Biodegradable Polymers—Final Chapter 15: Chitosan Applications in Food Industry Venkatesan Manigandan, Ramachandran Karthik, Saravanan Ramachandran, Senthilkumar Rajagopal 1 Introduction 2 Natural Polymers 2.1 Starch 2.2 Biopolyester 2.3 Collagen and Hyaluronan 2.4 Chitosan 3 Chemical Extraction of Chitosan 3.1 Chemical Deproteinization 3.2 Chemical Demineralization 3.3 Biological Extraction of Chitin 3.4 Enzymatic Deproteinization 4 Importance of Nanotechnology in Food Industry 5 Stages of Chitosan Nanobiofilm Production 5.1 Reverse Micellar Method 5.2 Stages of Biofilm Formation 5.3 Edible Film/Coating and Food Packaging 5.4 Chitosan-Based Emulsions 6 Microbes Causing Spoilage in Food Industry 6.1 Dairy Industry 6.2 Meat Storage 6.3 Fruits and Vegetables 7 Application of Chitosan in the Food Industry 7.1 Antimicrobial Activity 7.2 Antimicrobial Activity of Chitosan 7.3 Antioxidant Activity 8 Patent Literature on Chitosan 9 Conclusions Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=197688 Biopolymers for food design [texte imprimé] / Alexandru Mihai Grumezescu, Editeur scientifique ; Alina Maria Holban, Editeur scientifique . - London : Academic Press, 2018 . - 1 vol. (XXIV-513 p.) : ill., couv. ill. en coul. ; 24 cm. - (Handbook of food bioengineering; volume 20) . ISBN : 978-0-12-811449-0 Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement 9.4.2 (TECHNOLOGIE DES POLYMERES) [Classement Massy] RAMEAU Biopolymères ; Consommateurs ; Aliments -- Qualité ; Sécurité ; microencapsulation ; Glucides ; Protéines ; Polysaccharides ; Rhéologie ; Colloïdes ; Fibres dans l'alimentation ; Émulsions ; Aliments -- Emballage ; Produits de boulangerie-pâtisserie ; Gommes et résines ; Aliments ; Amidons ; Cellulose ; Chitine ; Aliments -- Texture ; Chitosane Thésaurus Agro-alimentaire ENCAPSULATION ; GOMME NATURELLE ; ALGINATE Résumé : Biopolymers for Food Design, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety. Biopolymers can be used in the development of novel nutritional alternatives, to replace difficult to obtain food products, or for foods inaccessible or inappropriate for a particular population (i.e. allergic to specific components). In addition, some polymers can be used as functional ingredients, and can also represent efficient scaffolds for food ingredients with therapeutic values. This valuable reference is ideal for those looking for new solutions for the food industry. Type de document : Livre Table des matières : Chapter 1: Biopolymers for Food Design: Consumer-Friendly Natural Ingredients Kandra Prameela, Challa Murali Mohan, Chinthala Ramakrishna 1 Introduction 2 Polysaccharides as Biopolymers 2.1 Starch 2.2 Cellulose 2.3 Chitin 2.4 Pectin 2.5 Alginic Acid 2.6 Carrageenan 2.7 Xanthan 2.8 Gellans 2.9 Pullulans 3 Proteins as Biopolymers 4 Hydrolytically Degradable Polymers 5 Role of Biopolymer in Food Processing 6 Role of Biopolymer in Texture Properties and Gel Formation 7 Applications of Biopolymers in Freeze-Drying of Fruits and Pulps 8 Usage of Biopolymers in Films and Coatings 9 Principles Underlying in Design of Functional Biopolymers 10 Current Opportunities and Future Challenges Chapter 2: Nanostructuring Biopolymers for Improved Food Quality and Safety Laura G. Gómez-Mascaraque, Maria J. Fabra, Jinneth L. Castro-Mayorga, Gloria Sánchez, Marta Martínez-Sanz, Amparo López-Rubio 1 Biopolymer-Based Nano- and Microencapsulation Matrices for Bioactive Protection 1.1 Carbohydrates 1.2 Proteins 1.3 Carbohydrates Versus Proteins for Specific Applications 1.4 Protein/Carbohydrate Mixtures 1.5 Characterization Tools for Studying Release and Stability of Encapsulated Compounds 2 Nanostructured Biopolymer Layers for Food Packaging 2.1 Improving Barrier Properties of Packaging Materials 2.2 Imparting Antibacterial and Antiviral Activity 3 Conclusions and Outlook Chapter 3: Biopolymers for Fat-Replaced Food Design Seyed M.A. Razavi, Fataneh Behrouzian 1 Introduction 2 Hydrocolloids 3 Function of Hydrocolloids as a Fat Replacer 3.1 Textural Attributes 3.2 Rheological Properties 3.3 Sensorial Characteristics 3.4 Tribology 4 Fat-Replaced Foods With Hydrocolloids 4.1 Ice Cream 4.2 Yogurt 4.3 Sauces 4.4 Cheese 5 Conclusion and Future Perspectives Chapter 4: Microbial Polysaccharides in Food Industry Namita Jindal, Jasvirinder Singh Khattar 1 Introduction 2 Extraction and Purification of Microbial Polysaccharides 3 Microbial Polysaccharide Production Processes 4 Isolation of Microbial Polysaccharides and Identification of Monomeric Units 5 Structural Organization of Polysaccharides 6 Examples of Microbial Polysaccharides 7 Applications of Microbial Exopolysaccharides in the Food Industry 7.1 Natural Occurrence of Microbial Polysaccharides in Foods 7.2 Emulsions 7.3 Gelling Agents 8 Microbial Polysaccharides Structure–Function Relationships 8.1 Xanthan 8.2 Gellan 8.3 Pullulan 8.4 Dextran 8.5 Curdlan 8.6 Scleroglucan 8.7 Cyanobacterial Polysaccharides 9 Summary Chapter 5: Dietary Fibers in Modern Food Production: A Special Perspective With β-Glucans Asif Ahmad, Nauman Khalid 1 Introduction 2 Definition of Dietary Fiber 4 Sources of Dietary Fiber and β-Glucan 4.1 Dietary Fiber and β-Glucan From Cereal Sources 4.2 Dietary Fiber From Yeast Sources 4.3 Dietary Fiber From Bacterial Sources 4.4 Dietary Fiber From Fruit and Vegetables 5 β-Glucan as Dietary Fiber 6 Analytical Procedures for Dietary Fiber 7 Health Benefits 8 Application in Foods 9 Chemistry and Extraction Procedure 10 Conclusions Chapter 6: Functional Biopolymers in Food Manufacturing Sibel Ozilgen, Seyda Bucak 1 Introduction 2 Hydrocolloids in Quality Improvement 2.1 Hydrocolloids as Emulsifiers/Emulsion Stabilizers 2.2 Hydrocolloids as Gelling and Thickening Agents 2.3 Hydrocolloids and Flavor Perception 3 Hydrocolloids in Healthy Food Product Formulations 4 Hydrocolloids in Advanced Food Processing 4.1 Encapsulation 4.2 Edible Films and Coating Chapter 7: Application of Biopolymers in Microencapsulation Processes Berta N. Estevinho, Fernando Rocha 1 Introduction 2 Microencapsulation 3 Microencapsulation Methods 3.1 Chemical Processes 3.2 Mechanical Processes 4 Encapsulating Agents—Biopolymers 4.1 Carbohydrates 4.2 Proteins 5 Controlled Release 6 Microencapsulation in the Food Industry 7 Conclusions Chapter 8: Biopolymer Packaging Materials for Food Shelf-Life Prolongation Senka Z. Popovic´, Vera L. Lazic´, Nevena M. Hromiš, Danijela Z. Šuput, Sandra N. Bulut 1 Biopolymers for Food Packaging 2 Biopolymers Extracted From Biomass 2.1 Protein Films 2.2 Polysaccharide Films 2.3 Lipid Films 2.4 Composite Films 3 Biopolymer Application for Fruits and Vegetables-Packaging 3.1 Application of Antimicrobial and Antioxidative Agents in Biopolymer Films/Coatings 3.2 Application of Sensory Enhancers in Biopolymer Films/Coatings 3.3 Application of Antibrowning Agents in Biopolymer Films/Coatings 4 Biopolymer Application for Dairy Products Packaging 5 Biopolymer Application for Meat, Poultry, Fish, and Their Products-Packaging 6 Conclusions Chapter 9: Functionality of Starch Derivatives in Bakery and Confectionery Products Miroslav Hadnađev, Tamara Dapcˇevic´-Hadnađev, Ljubica Dokic´ 1 Native Starches and Their Derivatives 2 Starch Derivatives as Bread Improvers in Gluten-Containing and Gluten-Free Dough and Bread 2.1 Role of Native Starch During Dough Processing, Bread Making, and Bread Staling 2.2 Starch Derivatives in Bread Making 3 Starch Derivatives in Cakes, Muffins, and Cookies 4 Starch Derivatives as Fat or Sugar Replacers in Bakery and Confectionary Products 5 Starch Derivatives in Confectionary Products 5.1 Starch Derivatives as Sweeteners 5.2 Starch Derivatives as Dusting/Molding Agents 5.3 Starch Derivatives as Gelling Agents/Texture Stabilizers/Thickening Agents 6 Starch Derivatives for Health and Well-being 7 Conclusions Chapter 10: Dynamic High Pressure Effects on Biopolymers: Polysaccharides and Proteins Bruna C. Porto, Alline A.L. Tribst, Marcelo Cristianini 1 Introduction 2 Dynamic High Pressure Technique 3 Effects of Dynamic High Pressure on Polysaccharides 3.1 Introduction 3.2 Physical and Chemical Modifications on Polysaccharide Induced by Dynamic High Pressure 3.3 Effects of Process Parameters on Polysaccharide Modifications 3.4 Functional Changes of Polysaccharides Induced by Dynamic High Pressure 4 Proteins 4.1 Introduction 4.2 Physical and Biochemical Alterations Induced by Dynamic High Pressure 4.3 Effects of Process Parameters on the Protein Modifications 4.4 Allergenicity 4.5 Functional Changes of Proteins Induced by Dynamic High Pressure 5 Challenges and Future Perspectives 6 Conclusion Chapter 11: β-Glucan as a Food Ingredient Asif Ahmad, Muhammad Kaleem 1 Introduction 2 β-Glucan From Different Sources 2.1 β-Glucan From Cereal Sources 2.2 β-Glucan From Mushrooms 2.3 β-Glucan From Yeast Cells 2.4 β-Glucan From Bacterial Sources 2.5 Other Sources of β-Glucan 3 Structure and Composition of β-Glucan 4 Defining Dietary Fiber and Recognition of β-Glucan as Dietary Fiber 5 β-Glucan Extraction and Purification 6 β-Glucan Characterization and Gelation 7 Rheology of β-Glucan 8 Utilization of β-Glucan in Food Products 8.1 β-Glucan and Bakery Products 8.2 β-Glucan and Meat Products 8.3 β-Glucan and Dairy Products 8.4 β-Glucan and Pasta Products Chapter 12: Guar Gum: A Versatile Polymer for the Food Industry Sumit Gupta, Prasad S. Variyar 1 Introduction 1.1 Cultivation of Guar 1.2 Manufacture of Guar Gum 1.3 Chemical Structure and Physical Properties of Guar Gum 2 Uses of Guar Gum in the Food Industry 2.1 Bakery Industry 2.2 Dairy Products 2.3 Beverage Industry 2.4 Savory Products, Ready-to-Eat Meals, and Fried Products 2.5 Meat Industry 2.6 Soluble Dietary Fiber 2.7 Other Applications 3 Conclusion Chapter 13: Applications of Alginate as a Functional Food Ingredient Yimin Qin, Jinju Jiang, Lili Zhao, Jian Zhang, Fahe Wang 1 Introduction 2 General Requirements of Food Additives 3 Applications of Alginate in the Food Industry 3.1 Historical Development 3.2 Functional Properties of Alginate as a Food Ingredient 3.3 Examples of Alginate’s Food Applications 4 Applications of Propylene Glycol Alginate in the Food and Drink Industry 4.1 Applications of PGA in Juices 4.2 Applications of PGA in Beer 4.3 Applications of PGA in Blending Type Acidic Milk Beverages 4.4 Applications of PGA in Yogurt 4.5 Applications of PGA in Ice Cream 5 Summary Chapter 14: Present and Future of Biodegradable Polymers for Food Packaging Applications Joanna Rydz, Marta Musioł, Barbara Zawidlak-We˛grzyn´ska, Wanda Sikorska 1 Introduction 2 Natural Polymers 2.1 Starch 2.2 Cellulose 2.3 Chitosan 2.4 Protein 3 Synthetic/Artificial Biopolymers 3.1 Polyhydroxyalkanoates 3.2 Bacterial Cellulose 4 Non-Natural (Man-Made) Polymers 4.1 Poly(vinyl alcohol) 4.2 Polylactide 4.3 Polyglycoli 4.4 Poly(ε-caprolactone) 4.5 Poly(butylene succinate) 4.6 Poly(trimethylene terephthalate) 4.7 Poly(butylene adipate-co-terephthalate) 4.8 Synthetic Derivatives of Common Polymers 5 Future of Biodegradable Polymers—Final Chapter 15: Chitosan Applications in Food Industry Venkatesan Manigandan, Ramachandran Karthik, Saravanan Ramachandran, Senthilkumar Rajagopal 1 Introduction 2 Natural Polymers 2.1 Starch 2.2 Biopolyester 2.3 Collagen and Hyaluronan 2.4 Chitosan 3 Chemical Extraction of Chitosan 3.1 Chemical Deproteinization 3.2 Chemical Demineralization 3.3 Biological Extraction of Chitin 3.4 Enzymatic Deproteinization 4 Importance of Nanotechnology in Food Industry 5 Stages of Chitosan Nanobiofilm Production 5.1 Reverse Micellar Method 5.2 Stages of Biofilm Formation 5.3 Edible Film/Coating and Food Packaging 5.4 Chitosan-Based Emulsions 6 Microbes Causing Spoilage in Food Industry 6.1 Dairy Industry 6.2 Meat Storage 6.3 Fruits and Vegetables 7 Application of Chitosan in the Food Industry 7.1 Antimicrobial Activity 7.2 Antimicrobial Activity of Chitosan 7.3 Antioxidant Activity 8 Patent Literature on Chitosan 9 Conclusions Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=197688

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Cosmetic science and technology : theoretical principles and applications / Kazutami Sakamoto (2017)

Public ISBD Titre : Cosmetic science and technology : theoretical principles and applications Type de document : texte imprimé Auteurs : Kazutami Sakamoto ; Robert Y. Lochhead ; Howard I. Maibach ; Yuji Yamashita Editeur : Amsterdam : Elsevier Année de publication : 2017 Importance : 1 vol. (XVII-835 p.) Présentation : ill., couv. ill. en coul. Format : 29 cm ISBN/ISSN/EAN : 978-0-12-802005-0 Note générale : Bibliogr. Index. Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire AGENT DE SURFACE ; SUBSTANCE INORGANIQUE ; EMULSIFICATION ; POUDRE ; TENSION SUPERFICIELLE Liste Plan de classement 18.18 (COSMETIQUES) [Classement Massy] RAMEAU Acides aminés ; Analyse sensorielle ; Cheveux ; Chimie végétale ; Cosmétiques ; dermatologie ; Eau ; Émulsions ; Formulation (génie chimique) ; Hygiène ; Lipides ; Nanotechnologie ; Parfums ; Peau ; Peau -- Soins et hygiène ; Peptides ; Physiologie ; Polymères ; Propriété intellectuelle ; Protéines ; Psychologie ; Rayonnement ultraviolet ; Réglementation ; Rhéologie ; Risques pour la santé Résumé : Cosmetic Science and Technology: Theoretical Principles and Applications covers the fundamental aspects of cosmetic science that are necessary to understand material development, formulation, and the dermatological effects that result from the use of these products. The book fulfills this role by offering a comprehensive view of cosmetic science and technology, including environmental and dermatological concerns. As the cosmetics field quickly applies cutting-edge research to high value commercial products that have a large impact in our lives and on the world's economy, this book is an indispensable source of information that is ideal for experienced researchers and scientists, as well as non-scientists who want to learn more about this topic on an introductory level. Type de document : Livre Table des matières : Part I. General View of Cosmetic Science and Technology Chapter 1. General Aspects of Cosmetics in Relation to Science and Society: Social, Cultural, Science, and Marketing Aspects 1.1. Cosmetic Science and Society 1.2. The Establishment of Humans and Society 1.3. Society and the Foundation of Cosmetic Culture 1.4. The Culture of Cosmetics and Establishment of Cosmetic Philosophy: A Case Study in Japan 1.5. Progress of Scientific Technology and History of the Cosmetics Industry in Japan 1.6. Science, Technology, and Social Demands 1.7. Science, Technology, and Marketing Chapter 2. Global Cosmetic R&D Trends Unveiled From Past IFSCC Award-Winning Papers 2.1. Introduction 2.2. The International Federation of Societies of Cosmetic Chemists 2.3. Tracing the History of Articles Presented at IFSCC Congresses/Conferences 2.4. Trends Interpreted From Award-Winning Papers 2.5. Conclusion Chapter 3. Basic Physical Sciences for the Formulation of Cosmetic Products 3.1. Introduction 3.2. The Basic Sciences of Cleansing Chapter 4. Scouting to Meet Unmet Needs 4.1. Introduction 4.2. Value of Technology Scouting 4.3. Technology Scout 4.4. Scouting Organization 4.5. Organizational Scouting Models 4.6. Scouting Function 4.7. General Scouting Process 4.8. Challenges 4.9. Front-end Homework/Creation of the “Needs” Brief 4.10. Scouting Resources 4.11. Why Do You Need It? 4.12. Conclusions Chapter 5. New Aspects of Cosmetics and Cosmetic Science 5.1. The Scope of Cosmetic Science 5.2. Technologies That Support Cosmetic Science 5.3. Functions of the Skin 5.4. Conclusions Chapter 6. Psychology of Cosmetic Behavior 6.1. Prehistory of Cosmetics 6.2. History of Cosmetics 6.3. Psychology of Skin Care 6.4. Psychology of Makeup 6.5. Psychology of Fragrance 6.6. Cosmetic Behavior as an Emotion Control Device Chapter 7. Dermatological Benefits of Cosmetics 7.1. Introduction 7.2. Skin Care Products 7.3. Antiwrinkle and Antiaging Agents 7.4. Acne Cosmetics 7.5. Hair Growth Agent 7.6. Antiperspirants and Deodorants 7.7. Makeup Products 7.8. Conclusions Chapter 8. Development of Cosmetics and Intellectual Property Rights 8.1. Introduction 8.2. The Need for Intellectual Property Rights 8.3. What Is an Intellectual Property Right? 8.4. Chapter I Patent Law 8.5. Chapter II Design Patent Law 8.6. Chapter III Trademark Law 8.7. Chapter IV Copyrights 8.8. Chapter V Unfair Competition Prevention Law 8.9. Chapter VI Cooperative Research and Development Agreement in Research and Development of Cosmetics 8.10. In Conclusion Chapter 9. Regulations on Cosmetics 9.1. Introduction 9.2. Regulations on Cosmetics per Region 9.3. Labeling 9.4. Cosmetics Ingredient Restrictions 9.5. Closing Remarks Part II. Fundamental Resources for Cosmetics Chapter 10. Introduction to Cosmetic Materials 10.1. Introduction 10.2. Purposes of Cosmetic Materials 10.3. Precautions on Choosing and Using Cosmetic Ingredients 10.4. Future Challenges in Cosmetics Material Development 10.5. Closing Remarks Chapter 11. Nomenclature of Ingredients 11.1. Introduction 11.2. History 11.3. INCI Basics 11.4. Botanical Names 11.5. INCI Names and CAS 11.6. INCI Names and CosIng 11.7. Applying for an INCI Name 11.8. Conclusions Chapter 12. Water 12.1. Introduction 12.2. Basic Physical Properties and Biological Roles of Water 12.3. Cell Membranes and Water 12.4. The Skin and Water 12.5. Conclusions Chapter 13. The Use of Polymers in Cosmetic Products 13.1. Rheology Modifiers 13.2. Precise Molecular Tailoring for Simultaneous Enablement of Contrasting Qualities 13.3. Polymers That Modify Surfaces 13.4. Transfer-Resistant Color Cosmetics 13.5. Film-Forming Polymers in Cosmetics and Personal Care Products 13.6. Hair-Conditioning Polymers 13.7. Polymers for the Treatment of Skin 13.8. Polymers as Controlled Release Matrices 13.9. Dendritic Polymers 13.10. Polymeric Antimicrobials and Bacteriostats 13.11. Environmental and Ecological Considerations 13.12. Summary Chapter 14. Powders and Inorganic Materials 14.1. History of Powders in Cosmetics 14.2. Powders Used in Cosmetics 14.3. Conclusions Chapter 15. Surfactants 15.1. Introduction 15.2. Characteristics and Classification of Surfactants 15.3. Micellization of Surfactants 15.4. Solubility of Surfactants 15.5. Adsorption of Surfactants 15.6. Mixed Surfactant Systems 15.7. Conclusions Chapter 16. Emollients 16.1. Introduction 16.2. Types of Emollients 16.3. Evaluation of Emollients 16.4. The Future of Emollients Chapter 17. Bioactive Ingredients: Benefits of Cosmetics Stimulated Through Biological Aspects 17.1. Introduction 17.2. Development Directions of Bioactive Ingredients 17.3. Overview of Pigmented Spots 17.4. Overview of Antiaging Focusing on Wrinkling 17.5. Conclusions Chapter 18. Fragrance 18.1. Introduction 18.2. Natural Products 18.3. Aroma Chemicals 18.4. Fragrance Creation and Duplication 18.5. Polarity 18.6. Fragrance Applications 18.7. Physical Chemistry of Aroma Chemicals 18.8. Encapsulation and Controlled Release 18.9. Antibacterial Effects of Essential Oils 18.10. Malodor 18.11. Safety and Regulatory Concerns 18.12. The Regulation of Fragrance 18.13. Natural, Green, Organic, and Sustainable Fragrances 18.14. Fragrance and the Mind 18.15. The Fragrance Brief 18.16. Conclusions 18.17. A Basic Fragrance Library Chapter 19. Amino Acids, Peptides, and Proteins 19.1. Introduction 19.2. Chemistry of Amino Acids, Peptides, and Proteins 19.3. Proteins and Amino Acids as Biochemical Compounds 19.4. Amino Acids in Cosmetics 19.5. Peptides in Cosmetics 19.6. Proteins in Cosmetics 19.7. Conclusions Chapter 20. Botanical Ingredients 20.1. Introduction 20.2. Botanical Substances 20.3. Regulations Regarding Botanical Substances 20.4. Organic Cosmetics 20.5. The Effectiveness of Botanical Substances 20.6. The Future and Challenges in Botanical Substance Development 20.7. Closing Remarks Chapter 21. Functional Materials for Hair 21.1. Introduction 21.2. Functional Materials for Hair Shampoos 21.3. Co-Washing/Conditioning Washing/Cleansing Conditioners 21.4. Mild Shampoos 21.5. Alternatives for Sulfates 21.6. Pre-Damage/Pre-Shampoos 21.7. Conditioners 21.8. Interactions With Hair 21.9. Hair Damage and Its Causes 21.10. Conditioning Polymers: Silicone Oils and Derivatives 21.11. Silicone-Free Alternatives 21.12. Leading Global Hair Care Market Trends 21.13. New Age of Connectivity 21.14. Products Having “Free-From” Claims 21.15. Botanical/Herbal Ingredients 21.16. Sun Care–Inspired Solutions: Ultraviolet Protection 21.17. Skin Care–Inspired Solutions: Antipollution/Reconstruction 21.18. Color Statements/Protection/Renewal 21.19. Antiaging 21.20. Scalp Protecting 21.21. Sensorial Experience: Long-Lasting Fragrance 21.22. Sustainable Solutions: Use of Natural/Renewable Ingredients/New Product Forms 21.23. Consumer Needs and Drivers 21.24. Conclusions Chapter 22. Nanotechnology in Cosmetics 22.1. Introduction 22.2. Skin Structure and Function 22.3. Major Nanocosmeceutical Applications 22.4. Nanoparticles Used in Cosmetics 22.5. Toxicity of Nanoparticles 22.6. Safety Requisites for a Blooming Beauty 22.7. Nanomaterials and the EU Cosmetics Regulations 22.8. Nanocosmeceuticals in Market 22.9. Future Trends in Nanocosmeceuticals 22.10. Conclusions Part III. Physicochemical Aspects and Formulations Chapter 23. Wetting and Surface Characterization 23.1. Introduction 23.2. Wetting on the Flat Surfaces 23.3. Wetting on Rough Surfaces 23.4. Super Water- and Oil-Repellent Surfaces Resulting From Fractal Structure 23.5. Wetting Phenomena in Cosmetic Science and Technology 23.6. Future Perspectives on the Wetting Technologies in Cosmetics Chapter 24. Molecular Structure and Phase Behavior of Surfactants 24.1. Introduction 24.2. Notations in Phase Diagram 24.3. Phase Diagram in Surfactant System 24.4. Self-Organized Structure 24.5. Anionic Surfactants 24.6. Cationic Surfactants 24.7. Nonionic Surfactants 24.8. Sugar-Based Surfactants 24.9. Conclusions Chapter 25. Lamellar Gel Network 25.1. Introduction 25.2. Unique Advantages of Lamellar Gel Networks 25.3. α-Gel 25.4. Cetostearyl Alcohol 25.5. Surfactants for Lamellar Gel Networks 25.6. Multiphase Network Structure 25.7. Lamellar Gel (Lβ) Phase 25.8. Bulk Water Phase 25.9. Oil Phase 25.10. Fatty Alcohol Hydrated Crystal 25.11. Stability of Lamellar Gel Network 25.12. Formulation Spaces of Various Lamellar Gel Networks 25.13. Summary Chapter 26. Polymer–Surfactant Interactions 26.1. Introduction 26.2. Homopolymer–Ionic Surfactant Systems Show Association 26.3. Polyelectrolyte–Surfactant Systems May Show Two-Step Association 26.4. Amphiphilic Polymer Self-assembly 26.5. Phase Separation Is Common for Polymer–Surfactant Mixtures 26.6. Gels: Thermal Gelation, Chemical Gels, and Microgel Particles 26.7. Surfactant–Polyelectrolyte Mixtures at Interfaces Chapter 27. Rheology of Cosmetic Formulations 27.1. Introduction 27.2. Rheological Parameters and Their Measurements 27.3. Surfactant Solutions, Their Micellar Structures and Rheological Properties 27.4. Surfactant Solutions and Additives 27.5. Microemulsions 27.6. Emulsions 27.7. Hydrogels and Organogels 27.8. Foams 27.9. Liquid Crystals Chapter 28. Emulsion and Emulsification Technology 28.1. Introduction 28.2. Definition and Classification of Emulsion 28.3. Properties of Surfactant on Emulsification 28.4. Selection of Emulsifier Suitable for Applications: Hydrophile–Lipophile Balance Number 28.5. Hydrophile–Lipophile Balance Number of Oil (Required HLB Number) 28.6. Destabilizing Factors of Emulsions and Their Handling Methods 28.7. Emulsification Methods 28.8. Conclusion Chapter 29. Microemulsions and Nano-emulsions for Cosmetic Applications 29.1. Introduction 29.2. Microemulsions 29.3. Nano-emulsions 29.4. Cosmetic Applications of Microemulsions and Nano-emulsions 29.5. Microemulsion and Nano-emulsion Components 29.6. Percutaneous Absorption of Actives From Microemulsions and Nano-emulsions 29.7. Conclusions Chapter 30. Effect of Molecular Assembly for Emulsion and Gel Formulations 30.1. Introduction 30.2. Formation and the Characterization of Lyotropic Liquid Crystals and α-Gels 30.3. Molecular Assembly and Emulsion 30.4. Liquid Crystal Emulsification 30.5. Application of Molecular Assemblies to Functional Cosmetics 30.6. Conclusions Chapter 31. Liposomes for Cosmetics 31.1. Introduction 31.2. Property of Phospholipids 31.3. Liposomes 31.4. Liposome Formation Conditions 31.5. Morphology of Liposomes 31.6. Stability of Liposomes 31.7. Effectiveness of Liposome Formulations 31.8. Cutaneous Absorption of Liposome Formulations 31.9. Closing Remarks Chapter 32. Skin Care Cosmetics 32.1. Introduction 32.2. Functions of Skin Care Cosmetics 32.3. Structuring Components and Technology of Skin Care Cosmetics 32.4. Solubilization 32.5. Ultrafine Emulsification 32.6. Emulsions 32.7. Emulsification 32.8. Recent Progress of Oil-in-Water Emulsification in Skin Care Cosmetics 32.9. Conclusion Chapter 33. Body Care Cosmetics 33.1. Introduction 33.2. Body Cleansers 33.3. Mildness to Skin and Sensory Feeling 33.4. Foaming Technology 33.5. Reconsideration for Satisfying Both Detergency and Skin Mildness 33.6. Conclusion Chapter 34. Makeup Cosmetics 34.1. Introduction 34.2. Types and Characteristics of Foundations 34.3. Makeup Finishes 34.4. Other Factors 34.5. Conclusion Chapter 35. Ultraviolet Care Cosmetics 35.1. Importance of Sun Care Cosmetics 35.2. Sunscreen Agents 35.3. Required Functionality as Sun Care Cosmetics 35.4. Evaluation and Declaration of Sunscreen Capacity for Cosmetics 35.5. Summary Chapter 36. Hair Care Cosmetics 36.1. Functions of Hair Care Cosmetics 36.2. Shampoos 36.3. Hair Conditioners 36.4. Hair Styling Products 36.5. Hair Coloring Products 36.6. Permanent Hair Waving Products 36.7. Conclusions Chapter 37. Sensory Measurement—Evaluation and Testing of Cosmetic Products 37.1. Introduction—Why Sensory Analysis? 37.2. Haptic—Sensory Fundamentals 37.3. Application of Sensory for Cosmetics 37.4. Influence of Raw Material Formulation on the Sensor 37.5. Procedures and General Factors Influencing Sensory Test Methods 37.6. Methods 37.7. Focus Test Requirements of the Descriptive Profile Test 37.8. Future Outlook Chapter 38. Structural Analysis of Formulations 38.1. Introduction 38.2. Colloidal Dispersion System 38.3. Characterization of Colloids 38.4. Micelles 38.5. Liquid Crystals 38.6. Emulsions 38.7. Conclusion Chapter 39. Increasing Productivity by Reducing Carbon Footprint in Cosmetics Processing 39.1. Introduction 39.2. Understanding the Nature and Effects of Variables 39.3. The Principle of Less Is More 39.4. Low-Energy Emulsification 39.5. Different Ways to Carry Out Low-Energy Emulsification 39.6. The Importance of Finding the Z-Point 39.7. An Example of “Less Is More” Low-Energy Emulsification Processing 39.8. Low-Energy Emulsification to Prevent Batch Failure, Improve Product Quality, and Save Energy 39.9. Using Hydrophile-Lipophile Balance Method to Find Optimal Surfactant Combinations for Emulsification 3.10. Solubilization Method in Low-Surfactant Emulsification 39.11. Other Applications of “Less Is More” Principle and Low-Energy Emulsification 39.12. Conclusions Part IV. Physiological and Dermatological Aspects Chapter 40. Structure and Function of Skin From a Cosmetic Aspect 40.1. Introduction 40.2. Role of the Skin 40.3. Fundamental Structure of the Skin 40.4. Epidermis 40.5. Dermis 40.6. Appendages 40.7. Regional Variation of the Skin 40.8. Barrier Functions of the Skin 40.9. Conclusions Chapter 41. Skin Lipids 41.1. Introduction 41.2. Lipids in Skin 41.3. Epidermal Lipid Synthesis 41.4. Skin Surface Lipid 41.5. Lipid Mediators 41.6. Lipids in Cosmetics 41.7. Barrier Care (Repair) Using Cosmetics to Improve Skin Disease Chapter 42. Structural Aspects of Stratum Corneum 42.1. Introduction 42.2. X-ray Diffraction Study on Stratum Corneum 42.3. Highly Sensitive Detection of Minute Structural Change on Applying Chemical Agents 42.4. Penetration Route of Hydrophilic Molecules in Stratum Corneum 42.5. Penetration Route of Hydrophobic Molecules in Stratum Corneum 42.6. Behavior of Water in Stratum Corneum 42.7. Water Regulation Mechanism in Stratum Corneum at the Molecular Level Chapter 43. Skin Aging 43.1. Difference Between Aging and Senescence 43.2. Senescence From the Molecular Level to the Systemic Level 43.3. Progress and Issues in Senescence Research 43.4. Chronic Inflammation and Senescence 43.5. Sirtuin and Resveratrol 43.6. Strategies in Research on Skin Aging 43.7. Issues to be Resolved and Future Considerations Chapter 44. Melanogenesis 44.1. Introduction 44.2. Instances of Skin-Lightening QDs Developed in Japan 44.3. Conclusions Chapter 45. Sensitive Skin 45.1. Introduction 45.2. Assessment of Sensitive Skin 45.3. Conclusions Chapter 46. Skin Penetration 46.1. Introduction 46.2. A Little Bit About History 46.3. Skin Structure/Properties 46.4. Factors Affecting the Skin Barrier 46.5. Assessing the Skin Barrier 46.6. Overcoming the Skin Barrier 46.7. Skin Penetration 46.8. Evaluation of Skin Penetration 46.9. Future Directions Chapter 47. Effects of Air Pollution on Skin: Dermatologic Options 47.1. Introduction 47.2. Materials and Methods 47.3. Results 47.4. Discussion 47.5. Conclusions and Future Considerations Chapter 48. Hair Physiology (Hair Growth, Alopecia, Scalp Treatment, etc.) 48.1. Introduction 48.2. Basic Concepts, Hair Biology, Cause of Hair Loss, and Treatments 48.3. Hair Growth–Promoting Compounds 48.4. Light-Emitting Diodes, Lasers, and Other Cosmetic Surgeries 48.5. Growth Factor Cocktail, Cell Culture Media Injection, and Platelet-Rich Plasma 48.6. Hair Transplantation 48.7. Future Treatment in Cosmetics: Regeneration of Hair Follicles by Autologous Cell-Based Therapy for Hair Loss 48.8. Summary and Future Directions Chapter 49. Clinical Evaluation and Instrumental Techniques in Dermatology Chapter 50. Safety Evaluation 50.1. Introduction 50.2. What Is Safety? 50.3. How Should We Consider the Safety of Cosmetics and Their Ingredients? 50.4. To What Extent We Should Assure the Safety of Cosmetics? 50.5. Process of Safety Evaluation 50.6. Implementation of Safety Tests 50.7. Reevaluation After Launch 50.8. Conclusion Chapter 51. Safety Assessment of Cosmetic Ingredients 51.1. Introduction 51.2. Toxicological Study 51.3. Current Update 51.4. International Test Guidelines 51.5. International Trends in Regulatory Use for Cosmetics 51.6. Conclusion Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=192663 Cosmetic science and technology : theoretical principles and applications [texte imprimé] / Kazutami Sakamoto ; Robert Y. Lochhead ; Howard I. Maibach ; Yuji Yamashita . - Amsterdam : Elsevier, 2017 . - 1 vol. (XVII-835 p.) : ill., couv. ill. en coul. ; 29 cm. ISBN : 978-0-12-802005-0 Bibliogr. Index. Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire AGENT DE SURFACE ; SUBSTANCE INORGANIQUE ; EMULSIFICATION ; POUDRE ; TENSION SUPERFICIELLE Liste Plan de classement 18.18 (COSMETIQUES) [Classement Massy] RAMEAU Acides aminés ; Analyse sensorielle ; Cheveux ; Chimie végétale ; Cosmétiques ; dermatologie ; Eau ; Émulsions ; Formulation (génie chimique) ; Hygiène ; Lipides ; Nanotechnologie ; Parfums ; Peau ; Peau -- Soins et hygiène ; Peptides ; Physiologie ; Polymères ; Propriété intellectuelle ; Protéines ; Psychologie ; Rayonnement ultraviolet ; Réglementation ; Rhéologie ; Risques pour la santé Résumé : Cosmetic Science and Technology: Theoretical Principles and Applications covers the fundamental aspects of cosmetic science that are necessary to understand material development, formulation, and the dermatological effects that result from the use of these products. The book fulfills this role by offering a comprehensive view of cosmetic science and technology, including environmental and dermatological concerns. As the cosmetics field quickly applies cutting-edge research to high value commercial products that have a large impact in our lives and on the world's economy, this book is an indispensable source of information that is ideal for experienced researchers and scientists, as well as non-scientists who want to learn more about this topic on an introductory level. Type de document : Livre Table des matières : Part I. General View of Cosmetic Science and Technology Chapter 1. General Aspects of Cosmetics in Relation to Science and Society: Social, Cultural, Science, and Marketing Aspects 1.1. Cosmetic Science and Society 1.2. The Establishment of Humans and Society 1.3. Society and the Foundation of Cosmetic Culture 1.4. The Culture of Cosmetics and Establishment of Cosmetic Philosophy: A Case Study in Japan 1.5. Progress of Scientific Technology and History of the Cosmetics Industry in Japan 1.6. Science, Technology, and Social Demands 1.7. Science, Technology, and Marketing Chapter 2. Global Cosmetic R&D Trends Unveiled From Past IFSCC Award-Winning Papers 2.1. Introduction 2.2. The International Federation of Societies of Cosmetic Chemists 2.3. Tracing the History of Articles Presented at IFSCC Congresses/Conferences 2.4. Trends Interpreted From Award-Winning Papers 2.5. Conclusion Chapter 3. Basic Physical Sciences for the Formulation of Cosmetic Products 3.1. Introduction 3.2. The Basic Sciences of Cleansing Chapter 4. Scouting to Meet Unmet Needs 4.1. Introduction 4.2. Value of Technology Scouting 4.3. Technology Scout 4.4. Scouting Organization 4.5. Organizational Scouting Models 4.6. Scouting Function 4.7. General Scouting Process 4.8. Challenges 4.9. Front-end Homework/Creation of the “Needs” Brief 4.10. Scouting Resources 4.11. Why Do You Need It? 4.12. Conclusions Chapter 5. New Aspects of Cosmetics and Cosmetic Science 5.1. The Scope of Cosmetic Science 5.2. Technologies That Support Cosmetic Science 5.3. Functions of the Skin 5.4. Conclusions Chapter 6. Psychology of Cosmetic Behavior 6.1. Prehistory of Cosmetics 6.2. History of Cosmetics 6.3. Psychology of Skin Care 6.4. Psychology of Makeup 6.5. Psychology of Fragrance 6.6. Cosmetic Behavior as an Emotion Control Device Chapter 7. Dermatological Benefits of Cosmetics 7.1. Introduction 7.2. Skin Care Products 7.3. Antiwrinkle and Antiaging Agents 7.4. Acne Cosmetics 7.5. Hair Growth Agent 7.6. Antiperspirants and Deodorants 7.7. Makeup Products 7.8. Conclusions Chapter 8. Development of Cosmetics and Intellectual Property Rights 8.1. Introduction 8.2. The Need for Intellectual Property Rights 8.3. What Is an Intellectual Property Right? 8.4. Chapter I Patent Law 8.5. Chapter II Design Patent Law 8.6. Chapter III Trademark Law 8.7. Chapter IV Copyrights 8.8. Chapter V Unfair Competition Prevention Law 8.9. Chapter VI Cooperative Research and Development Agreement in Research and Development of Cosmetics 8.10. In Conclusion Chapter 9. Regulations on Cosmetics 9.1. Introduction 9.2. Regulations on Cosmetics per Region 9.3. Labeling 9.4. Cosmetics Ingredient Restrictions 9.5. Closing Remarks Part II. Fundamental Resources for Cosmetics Chapter 10. Introduction to Cosmetic Materials 10.1. Introduction 10.2. Purposes of Cosmetic Materials 10.3. Precautions on Choosing and Using Cosmetic Ingredients 10.4. Future Challenges in Cosmetics Material Development 10.5. Closing Remarks Chapter 11. Nomenclature of Ingredients 11.1. Introduction 11.2. History 11.3. INCI Basics 11.4. Botanical Names 11.5. INCI Names and CAS 11.6. INCI Names and CosIng 11.7. Applying for an INCI Name 11.8. Conclusions Chapter 12. Water 12.1. Introduction 12.2. Basic Physical Properties and Biological Roles of Water 12.3. Cell Membranes and Water 12.4. The Skin and Water 12.5. Conclusions Chapter 13. The Use of Polymers in Cosmetic Products 13.1. Rheology Modifiers 13.2. Precise Molecular Tailoring for Simultaneous Enablement of Contrasting Qualities 13.3. Polymers That Modify Surfaces 13.4. Transfer-Resistant Color Cosmetics 13.5. Film-Forming Polymers in Cosmetics and Personal Care Products 13.6. Hair-Conditioning Polymers 13.7. Polymers for the Treatment of Skin 13.8. Polymers as Controlled Release Matrices 13.9. Dendritic Polymers 13.10. Polymeric Antimicrobials and Bacteriostats 13.11. Environmental and Ecological Considerations 13.12. Summary Chapter 14. Powders and Inorganic Materials 14.1. History of Powders in Cosmetics 14.2. Powders Used in Cosmetics 14.3. Conclusions Chapter 15. Surfactants 15.1. Introduction 15.2. Characteristics and Classification of Surfactants 15.3. Micellization of Surfactants 15.4. Solubility of Surfactants 15.5. Adsorption of Surfactants 15.6. Mixed Surfactant Systems 15.7. Conclusions Chapter 16. Emollients 16.1. Introduction 16.2. Types of Emollients 16.3. Evaluation of Emollients 16.4. The Future of Emollients Chapter 17. Bioactive Ingredients: Benefits of Cosmetics Stimulated Through Biological Aspects 17.1. Introduction 17.2. Development Directions of Bioactive Ingredients 17.3. Overview of Pigmented Spots 17.4. Overview of Antiaging Focusing on Wrinkling 17.5. Conclusions Chapter 18. Fragrance 18.1. Introduction 18.2. Natural Products 18.3. Aroma Chemicals 18.4. Fragrance Creation and Duplication 18.5. Polarity 18.6. Fragrance Applications 18.7. Physical Chemistry of Aroma Chemicals 18.8. Encapsulation and Controlled Release 18.9. Antibacterial Effects of Essential Oils 18.10. Malodor 18.11. Safety and Regulatory Concerns 18.12. The Regulation of Fragrance 18.13. Natural, Green, Organic, and Sustainable Fragrances 18.14. Fragrance and the Mind 18.15. The Fragrance Brief 18.16. Conclusions 18.17. A Basic Fragrance Library Chapter 19. Amino Acids, Peptides, and Proteins 19.1. Introduction 19.2. Chemistry of Amino Acids, Peptides, and Proteins 19.3. Proteins and Amino Acids as Biochemical Compounds 19.4. Amino Acids in Cosmetics 19.5. Peptides in Cosmetics 19.6. Proteins in Cosmetics 19.7. Conclusions Chapter 20. Botanical Ingredients 20.1. Introduction 20.2. Botanical Substances 20.3. Regulations Regarding Botanical Substances 20.4. Organic Cosmetics 20.5. The Effectiveness of Botanical Substances 20.6. The Future and Challenges in Botanical Substance Development 20.7. Closing Remarks Chapter 21. Functional Materials for Hair 21.1. Introduction 21.2. Functional Materials for Hair Shampoos 21.3. Co-Washing/Conditioning Washing/Cleansing Conditioners 21.4. Mild Shampoos 21.5. Alternatives for Sulfates 21.6. Pre-Damage/Pre-Shampoos 21.7. Conditioners 21.8. Interactions With Hair 21.9. Hair Damage and Its Causes 21.10. Conditioning Polymers: Silicone Oils and Derivatives 21.11. Silicone-Free Alternatives 21.12. Leading Global Hair Care Market Trends 21.13. New Age of Connectivity 21.14. Products Having “Free-From” Claims 21.15. Botanical/Herbal Ingredients 21.16. Sun Care–Inspired Solutions: Ultraviolet Protection 21.17. Skin Care–Inspired Solutions: Antipollution/Reconstruction 21.18. Color Statements/Protection/Renewal 21.19. Antiaging 21.20. Scalp Protecting 21.21. Sensorial Experience: Long-Lasting Fragrance 21.22. Sustainable Solutions: Use of Natural/Renewable Ingredients/New Product Forms 21.23. Consumer Needs and Drivers 21.24. Conclusions Chapter 22. Nanotechnology in Cosmetics 22.1. Introduction 22.2. Skin Structure and Function 22.3. Major Nanocosmeceutical Applications 22.4. Nanoparticles Used in Cosmetics 22.5. Toxicity of Nanoparticles 22.6. Safety Requisites for a Blooming Beauty 22.7. Nanomaterials and the EU Cosmetics Regulations 22.8. Nanocosmeceuticals in Market 22.9. Future Trends in Nanocosmeceuticals 22.10. Conclusions Part III. Physicochemical Aspects and Formulations Chapter 23. Wetting and Surface Characterization 23.1. Introduction 23.2. Wetting on the Flat Surfaces 23.3. Wetting on Rough Surfaces 23.4. Super Water- and Oil-Repellent Surfaces Resulting From Fractal Structure 23.5. Wetting Phenomena in Cosmetic Science and Technology 23.6. Future Perspectives on the Wetting Technologies in Cosmetics Chapter 24. Molecular Structure and Phase Behavior of Surfactants 24.1. Introduction 24.2. Notations in Phase Diagram 24.3. Phase Diagram in Surfactant System 24.4. Self-Organized Structure 24.5. Anionic Surfactants 24.6. Cationic Surfactants 24.7. Nonionic Surfactants 24.8. Sugar-Based Surfactants 24.9. Conclusions Chapter 25. Lamellar Gel Network 25.1. Introduction 25.2. Unique Advantages of Lamellar Gel Networks 25.3. α-Gel 25.4. Cetostearyl Alcohol 25.5. Surfactants for Lamellar Gel Networks 25.6. Multiphase Network Structure 25.7. Lamellar Gel (Lβ) Phase 25.8. Bulk Water Phase 25.9. Oil Phase 25.10. Fatty Alcohol Hydrated Crystal 25.11. Stability of Lamellar Gel Network 25.12. Formulation Spaces of Various Lamellar Gel Networks 25.13. Summary Chapter 26. Polymer–Surfactant Interactions 26.1. Introduction 26.2. Homopolymer–Ionic Surfactant Systems Show Association 26.3. Polyelectrolyte–Surfactant Systems May Show Two-Step Association 26.4. Amphiphilic Polymer Self-assembly 26.5. Phase Separation Is Common for Polymer–Surfactant Mixtures 26.6. Gels: Thermal Gelation, Chemical Gels, and Microgel Particles 26.7. Surfactant–Polyelectrolyte Mixtures at Interfaces Chapter 27. Rheology of Cosmetic Formulations 27.1. Introduction 27.2. Rheological Parameters and Their Measurements 27.3. Surfactant Solutions, Their Micellar Structures and Rheological Properties 27.4. Surfactant Solutions and Additives 27.5. Microemulsions 27.6. Emulsions 27.7. Hydrogels and Organogels 27.8. Foams 27.9. Liquid Crystals Chapter 28. Emulsion and Emulsification Technology 28.1. Introduction 28.2. Definition and Classification of Emulsion 28.3. Properties of Surfactant on Emulsification 28.4. Selection of Emulsifier Suitable for Applications: Hydrophile–Lipophile Balance Number 28.5. Hydrophile–Lipophile Balance Number of Oil (Required HLB Number) 28.6. Destabilizing Factors of Emulsions and Their Handling Methods 28.7. Emulsification Methods 28.8. Conclusion Chapter 29. Microemulsions and Nano-emulsions for Cosmetic Applications 29.1. Introduction 29.2. Microemulsions 29.3. Nano-emulsions 29.4. Cosmetic Applications of Microemulsions and Nano-emulsions 29.5. Microemulsion and Nano-emulsion Components 29.6. Percutaneous Absorption of Actives From Microemulsions and Nano-emulsions 29.7. Conclusions Chapter 30. Effect of Molecular Assembly for Emulsion and Gel Formulations 30.1. Introduction 30.2. Formation and the Characterization of Lyotropic Liquid Crystals and α-Gels 30.3. Molecular Assembly and Emulsion 30.4. Liquid Crystal Emulsification 30.5. Application of Molecular Assemblies to Functional Cosmetics 30.6. Conclusions Chapter 31. Liposomes for Cosmetics 31.1. Introduction 31.2. Property of Phospholipids 31.3. Liposomes 31.4. Liposome Formation Conditions 31.5. Morphology of Liposomes 31.6. Stability of Liposomes 31.7. Effectiveness of Liposome Formulations 31.8. Cutaneous Absorption of Liposome Formulations 31.9. Closing Remarks Chapter 32. Skin Care Cosmetics 32.1. Introduction 32.2. Functions of Skin Care Cosmetics 32.3. Structuring Components and Technology of Skin Care Cosmetics 32.4. Solubilization 32.5. Ultrafine Emulsification 32.6. Emulsions 32.7. Emulsification 32.8. Recent Progress of Oil-in-Water Emulsification in Skin Care Cosmetics 32.9. Conclusion Chapter 33. Body Care Cosmetics 33.1. Introduction 33.2. Body Cleansers 33.3. Mildness to Skin and Sensory Feeling 33.4. Foaming Technology 33.5. Reconsideration for Satisfying Both Detergency and Skin Mildness 33.6. Conclusion Chapter 34. Makeup Cosmetics 34.1. Introduction 34.2. Types and Characteristics of Foundations 34.3. Makeup Finishes 34.4. Other Factors 34.5. Conclusion Chapter 35. Ultraviolet Care Cosmetics 35.1. Importance of Sun Care Cosmetics 35.2. Sunscreen Agents 35.3. Required Functionality as Sun Care Cosmetics 35.4. Evaluation and Declaration of Sunscreen Capacity for Cosmetics 35.5. Summary Chapter 36. Hair Care Cosmetics 36.1. Functions of Hair Care Cosmetics 36.2. Shampoos 36.3. Hair Conditioners 36.4. Hair Styling Products 36.5. Hair Coloring Products 36.6. Permanent Hair Waving Products 36.7. Conclusions Chapter 37. Sensory Measurement—Evaluation and Testing of Cosmetic Products 37.1. Introduction—Why Sensory Analysis? 37.2. Haptic—Sensory Fundamentals 37.3. Application of Sensory for Cosmetics 37.4. Influence of Raw Material Formulation on the Sensor 37.5. Procedures and General Factors Influencing Sensory Test Methods 37.6. Methods 37.7. Focus Test Requirements of the Descriptive Profile Test 37.8. Future Outlook Chapter 38. Structural Analysis of Formulations 38.1. Introduction 38.2. Colloidal Dispersion System 38.3. Characterization of Colloids 38.4. Micelles 38.5. Liquid Crystals 38.6. Emulsions 38.7. Conclusion Chapter 39. Increasing Productivity by Reducing Carbon Footprint in Cosmetics Processing 39.1. Introduction 39.2. Understanding the Nature and Effects of Variables 39.3. The Principle of Less Is More 39.4. Low-Energy Emulsification 39.5. Different Ways to Carry Out Low-Energy Emulsification 39.6. The Importance of Finding the Z-Point 39.7. An Example of “Less Is More” Low-Energy Emulsification Processing 39.8. Low-Energy Emulsification to Prevent Batch Failure, Improve Product Quality, and Save Energy 39.9. Using Hydrophile-Lipophile Balance Method to Find Optimal Surfactant Combinations for Emulsification 3.10. Solubilization Method in Low-Surfactant Emulsification 39.11. Other Applications of “Less Is More” Principle and Low-Energy Emulsification 39.12. Conclusions Part IV. Physiological and Dermatological Aspects Chapter 40. Structure and Function of Skin From a Cosmetic Aspect 40.1. Introduction 40.2. Role of the Skin 40.3. Fundamental Structure of the Skin 40.4. Epidermis 40.5. Dermis 40.6. Appendages 40.7. Regional Variation of the Skin 40.8. Barrier Functions of the Skin 40.9. Conclusions Chapter 41. Skin Lipids 41.1. Introduction 41.2. Lipids in Skin 41.3. Epidermal Lipid Synthesis 41.4. Skin Surface Lipid 41.5. Lipid Mediators 41.6. Lipids in Cosmetics 41.7. Barrier Care (Repair) Using Cosmetics to Improve Skin Disease Chapter 42. Structural Aspects of Stratum Corneum 42.1. Introduction 42.2. X-ray Diffraction Study on Stratum Corneum 42.3. Highly Sensitive Detection of Minute Structural Change on Applying Chemical Agents 42.4. Penetration Route of Hydrophilic Molecules in Stratum Corneum 42.5. Penetration Route of Hydrophobic Molecules in Stratum Corneum 42.6. Behavior of Water in Stratum Corneum 42.7. Water Regulation Mechanism in Stratum Corneum at the Molecular Level Chapter 43. Skin Aging 43.1. Difference Between Aging and Senescence 43.2. Senescence From the Molecular Level to the Systemic Level 43.3. Progress and Issues in Senescence Research 43.4. Chronic Inflammation and Senescence 43.5. Sirtuin and Resveratrol 43.6. Strategies in Research on Skin Aging 43.7. Issues to be Resolved and Future Considerations Chapter 44. Melanogenesis 44.1. Introduction 44.2. Instances of Skin-Lightening QDs Developed in Japan 44.3. Conclusions Chapter 45. Sensitive Skin 45.1. Introduction 45.2. Assessment of Sensitive Skin 45.3. Conclusions Chapter 46. Skin Penetration 46.1. Introduction 46.2. A Little Bit About History 46.3. Skin Structure/Properties 46.4. Factors Affecting the Skin Barrier 46.5. Assessing the Skin Barrier 46.6. Overcoming the Skin Barrier 46.7. Skin Penetration 46.8. Evaluation of Skin Penetration 46.9. Future Directions Chapter 47. Effects of Air Pollution on Skin: Dermatologic Options 47.1. Introduction 47.2. Materials and Methods 47.3. Results 47.4. Discussion 47.5. Conclusions and Future Considerations Chapter 48. Hair Physiology (Hair Growth, Alopecia, Scalp Treatment, etc.) 48.1. Introduction 48.2. Basic Concepts, Hair Biology, Cause of Hair Loss, and Treatments 48.3. Hair Growth–Promoting Compounds 48.4. Light-Emitting Diodes, Lasers, and Other Cosmetic Surgeries 48.5. Growth Factor Cocktail, Cell Culture Media Injection, and Platelet-Rich Plasma 48.6. Hair Transplantation 48.7. Future Treatment in Cosmetics: Regeneration of Hair Follicles by Autologous Cell-Based Therapy for Hair Loss 48.8. Summary and Future Directions Chapter 49. Clinical Evaluation and Instrumental Techniques in Dermatology Chapter 50. Safety Evaluation 50.1. Introduction 50.2. What Is Safety? 50.3. How Should We Consider the Safety of Cosmetics and Their Ingredients? 50.4. To What Extent We Should Assure the Safety of Cosmetics? 50.5. Process of Safety Evaluation 50.6. Implementation of Safety Tests 50.7. Reevaluation After Launch 50.8. Conclusion Chapter 51. Safety Assessment of Cosmetic Ingredients 51.1. Introduction 51.2. Toxicological Study 51.3. Current Update 51.4. International Test Guidelines 51.5. International Trends in Regulatory Use for Cosmetics 51.6. Conclusion Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=192663

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Les émulsions, 1. Opérations unitaires en génie biologique / Olivier Doumeix (impr. 2011)

Public ISBD Titre de série : Les émulsions, 1 Titre : Opérations unitaires en génie biologique Type de document : texte imprimé Auteurs : Olivier Doumeix (1971-....), Auteur Editeur : Bordeaux : SCÉRÉN-CNDP-CRDP Aquitaine Année de publication : impr. 2011 Collection : Collection Biologie technique, ISSN 1254-731X Importance : 1 vol. (116 p.) Présentation : ill. en noir et en coul. Format : 30 cm ISBN/ISSN/EAN : 978-2-86617-594-8 Prix : 15 EUR Note générale : Bibliogr. p. 113-114 Langues : Français (fre) Catégories : RAMEAU Émulsions ; Emulsions -- Emploi en cosmétologie -- Thèses et écrits académiques ; Emulsions -- Techniques -- Thèses et écrits académiques ; Industrie agro-alimentaire ; Emploi en cosmétologie ; Industrie pharmaceutique ; Cosmétiques Résumé : Les émulsions sont omniprésentes dans l’agroalimentaire, la pharmacie et la cosmétique, l’ouvrage traite toutes les composantes du sujet : données théoriques (schématisations, synthèses, tests corrigés…) et données professionnelles (diagrammes de procédure, fiches de poste, simulations d’activités…) Parce qu’elles présentent des intérêts multiples, les émulsions sont omniprésentes dans les produits agroalimentaires, pharmaceutiques et cosmétiques : elles permettent d’associer des matières premières hydrophiles et lipophiles, d’intégrer dans un même produit des molécules chimiquement ou physiquement incompatibles, d’obtenir des propriétés originales (viscosité, toucher…). Mais les émulsions se caractérisent aussi par leur instabilité dans le temps et leur commercialisation ne peut se faire sans adaptations techniques. Cet ouvrage traite toutes les composantes du sujet : les aspects technologiques des émulsions (composition, caractéristiques, procédés de fabrication…) et leurs applications industrielles, avec des exemples de mises en œuvre à l’échelle pilote. Il propose des données théoriques très accessibles (schématisations, synthèses, calculs détaillés, tests corrigés…) et des données professionnelles (diagrammes de procédure, fiches de poste, simulations d’activités…), autant de ressources indispensables à l’étudiant comme au technicien. Les ouvrages Opérations unitaires en génie biologique explorent les principes des différentes opérations rencontrées dans les fabrications des industries alimentaires pharmaceutiques et cosmétologiques. Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=162156 Les émulsions, 1. Opérations unitaires en génie biologique [texte imprimé] / Olivier Doumeix (1971-....), Auteur . - Bordeaux : SCÉRÉN-CNDP-CRDP Aquitaine, impr. 2011 . - 1 vol. (116 p.) : ill. en noir et en coul. ; 30 cm. - (Collection Biologie technique, ISSN 1254-731X) . ISBN : 978-2-86617-594-8 : 15 EUR Bibliogr. p. 113-114 Langues : Français (fre) Catégories : RAMEAU Émulsions ; Emulsions -- Emploi en cosmétologie -- Thèses et écrits académiques ; Emulsions -- Techniques -- Thèses et écrits académiques ; Industrie agro-alimentaire ; Emploi en cosmétologie ; Industrie pharmaceutique ; Cosmétiques Résumé : Les émulsions sont omniprésentes dans l’agroalimentaire, la pharmacie et la cosmétique, l’ouvrage traite toutes les composantes du sujet : données théoriques (schématisations, synthèses, tests corrigés…) et données professionnelles (diagrammes de procédure, fiches de poste, simulations d’activités…) Parce qu’elles présentent des intérêts multiples, les émulsions sont omniprésentes dans les produits agroalimentaires, pharmaceutiques et cosmétiques : elles permettent d’associer des matières premières hydrophiles et lipophiles, d’intégrer dans un même produit des molécules chimiquement ou physiquement incompatibles, d’obtenir des propriétés originales (viscosité, toucher…). Mais les émulsions se caractérisent aussi par leur instabilité dans le temps et leur commercialisation ne peut se faire sans adaptations techniques. Cet ouvrage traite toutes les composantes du sujet : les aspects technologiques des émulsions (composition, caractéristiques, procédés de fabrication…) et leurs applications industrielles, avec des exemples de mises en œuvre à l’échelle pilote. Il propose des données théoriques très accessibles (schématisations, synthèses, calculs détaillés, tests corrigés…) et des données professionnelles (diagrammes de procédure, fiches de poste, simulations d’activités…), autant de ressources indispensables à l’étudiant comme au technicien. Les ouvrages Opérations unitaires en génie biologique explorent les principes des différentes opérations rencontrées dans les fabrications des industries alimentaires pharmaceutiques et cosmétologiques. Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=162156

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Encapsulation and controlled release technologies in food systems (2016)

Public ISBD Titre : Encapsulation and controlled release technologies in food systems Type de document : texte imprimé Auteurs : Jamileh M. Lakkis, Editeur scientifique Mention d'édition : 2nd ed. Editeur : CHICHESTER : John Wiley & Sons, Ltd Année de publication : 2016 Importance : 1 vol. (XXIII-383 p.) Présentation : ill., couv. ill. en coul. Format : 25 cm ISBN/ISSN/EAN : 978-1-118-73352-3 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement 8.10 (AROMES-HUILES ESSENTIELLES-ENCAPSULATION) [Classement Massy] Thésaurus Agro-alimentaire ENCAPSULATION RAMEAU Acides gras oméga-3 ; Aliments ; Aliments -- Emballage ; Biodisponibilité ; Confiserie ; Émulsions ; microencapsulation ; Minéraux dans l'alimentation ; Poisson ; Probiotiques ; Produits de boulangerie-pâtisserie Résumé : The emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients. The successful incorporation of these actives in food formulations depends on preserving their stability and bioavailability as well as masking undesirable flavors throughout processing, shelf life and consumption. This second edition of Encapsulation and Controlled Release Technologies in Food Systems serves as an improvement and a complement companion to the first. However, it differentiates itself in two main aspects. Firstly, it introduces the reader to novel encapsulation and controlled release technologies which have not yet been addressed by any existing book on this matter, and secondly, it offers an in-depth discussion on the impact of encapsulation and controlled release technologies on the bioavailability of health ingredients and other actives. In common with the first edition the book includes chapters written by distinguished authors and researchers in their respective areas of specialization. This book is designed as a reference for scientists and formulators in the food, nutraceuticals and consumer products industries who are looking to formulate new or existing products using microencapsulated ingredients. It is also a post-graduate text designed to provide students with an introduction to encapsulation and controlled release along with detailed coverage of various encapsulation technologies and their adaptability to specific applications. Type de document : Livre Table des matières : 1 Introduction Jamileh M. Lakkis Wall-forming materials Core materials Release triggers Payload Current approaches to encapsulation and controlled release Entrapment in carbohydrate matrices Complexation into cyclodextrins Encapsulation in microporous matrices: physical adsorption Encapsulation in fats and waxes Encapsulation in emulsions and micellar systems Encapsulation in coacervated polymers Encapsulation using supercritical fluids Encapsulation into hydrogel matrices Encapsulation using flow-focusing technology Overview of controlled-release systems Matrix systems Reservoir systems Combination systems Release mechanisms 2 Encapsulation of edible active compounds using supercritical fluids Salima Varona, Ángel Martín and María José Cocero Supercritical fluid technology Properties of supercritical fluids Implementation of processes using SCFs: Basic considerations Current industrial applications Particle formation processes SCFs as solvents SCFs as antisolvents SCFs as solutes SCFs as propellants Products Single compound products Co-precipitation and encapsulation processes: Carrier materials Encapsulation of solid active compounds Encapsulation of liquid active compounds Case study: Encapsulation of lavandin essential oil Encapsulation in water-soluble carriers Encapsulation in water-insoluble carriers Impregnation Comparison with alternative encapsulation technologies 3 Encapsulation by complex coacervation Curt Thies Introductory comments Complex coacervation background and terminology Biopolymers and complex coacervation Biopolymer structure and properties Milk and vegetable protein denaturation Reproducibility issues Concluding biopolymer comments Stabilization and solidification of complex coacervate capsule shells Overview mTGase treatment of complex coacervate capsule shells Overview of current encapsulation protocols Concluding comments 4 Lyophilized liposomes for food applications: Fundamentals, processes, and potential applications Taise Toniazzo and Samantha C. Pinho Liposomes: Structure, production methods, and applications in foods Formulation factors affecting liposome integrity after lyophilization Influence of the lyophilization process parameters and technological factors on the lyophilized product Concluding remarks and future perspectives 5 Microencapsulation of probiotics Thierry F. Vandamme, Gildas K. Gbassi, Trinh Lan Nguyen and Xiang Li Introduction to probiotics Definitions, applications, and advantages of probiotics Introduction to microencapsulation Definition Purpose of microencapsulation Structural details of microcapsules Materials used in the microencapsulation of probiotics Factors affecting the microencapsulation effectiveness of probiotics Methods used in microencapsulating probiotics Extrusion technique for microencapsulation Emulsion technique Use of drying technology for microencapsulating Probiotics Interfacial polymerization and coacervation Co-crystallization method Molecular inclusion Centrifugal extrusion technique Conclusion and prospects 6 Emulsions as delivery systems in foods Ingrid A.M. Appelqvist, Matt Golding, Rob Vreeker and Nicolaas Jan Zuidam Introduction Stabilization and destabilization of emulsion systems Emulsion stabilization Formulation design for food emulsions Release triggers for emulsions Delivery of water-soluble food actives via emulsions Water-in-oil emulsions for controlling water-soluble actives Effect of O/W emulsions on taste release and perception Double emulsions for controlling water-soluble actives Delivery of hydrophobic food actives via O/W emulsions Lipophilic health ingredients in O/W emulsions Aroma release from O/W emulsions Structured emulsions in hydrogels for controlled release of aromas Delivery of dietary fats as O/W emulsions and their protection against oxidation Future trends Nature-made emulsions Monodispersed emulsions 7 Improved solubilization and bioavailability of nutraceuticals in nanosized self-assembled liquid vehicles Nissim Garti, Eli Pinthus, Abraham Aserin and Aviram Spernath U-Type microemulsions, swollen micelles, and progressive and full dilution Solubilization of nonsoluble nutraceuticals Lycopene Phytosterols Lutein and lutein ester Oxidative stability Bioavailability CoQ10 and Improved Bioavailability Water binding 8 Encapsulation and controlled release in bakery applications Jamileh M. Lakkis Encapsulation technologies for bakery applications Hot melt particle coating technology Spray congealing/chilling High pressure congealing (beta process) Film-forming materials Waxes Resins Glycol polymers Fats and glycerides Lauric acid group Palmitic acid group Oleic/linoleic acid group Characteristics of wax and fat coating materials Ideal properties of encapsulated particles for bakery applications Good barrier properties Mechanical strength Surface morphology Adhesion and cohesiveness Particle size distribution Film thickness Melting properties Applications of encapsulated actives in bakery applications Leavening systems Encapsulated sweeteners Encapsulated antimicrobial agents Encapsulated minor ingredients Flavors Encapsulated nutrients 9 Encapsulation and controlled release applications in confectionery and oral care products Jamileh M. Lakkis Physiology and organization of the oral area Permeability and barrier functions of the oral cavity Membranes – physiology and transport routes (Plasma and Epithelial membranes) Plasma membranes Epithelial membranes Oral mucosa Saliva Keratinization Polarity pH Transport mechanisms across membranes Delivery sites in the oral cavity Advantages of the oral route for drug delivery Disadvantages of oral route delivery Dosage formulation Physico-chemical properties of the active and dosage Confectionery products as delivery systems Chewing gum as a delivery system Typical gum composition and manufacture Chewing gums for delivering flavors and non-medicated actives Effect of saliva flow rate on flavor release Effect of non-sugar sweeteners (Polyols) Effect of sensates on flavor release from chewing gum Chewing gum for delivering cosmetic and medicated actives Oral and dental health (Antimicrobials, Dental Caries Prevention, Xerostomia) Antimicrobials Chewing gums for delivering actives for minor pains, diabetes and weight management Chewing gum for delivering caffeine Chewing gums for delivering nicotine Chewing gum for delivering acetyl salicylic acid Chewing gum for delivering insulin Lozenges as delivery systems Lozenges for delivering flavors and sensates Lozenges for delivering relief from cough and sore throat Lozenges as delivery systems for oral care Lozenges for delivering nicotine (Smoking Cessation) Oral thin films Seamless capsules 10 Assessing bioavailability and nutritional value of microencapsulated minerals Diego Moretti and Michael Zimmermann Assessing bioavailability and nutritional value of minerals for human use In vitro methods Animal studies Studies in human subjects using tracers Intervention studies in humans Special considerations in evaluating the bioavailability of encapsulated minerals Solubility of the coating material in the GI tract Coating material as a functional ingredient 11 Effects of microencapsulation on bioavailability of fish oil omega-3 fatty acids Philip Christophersen, Mingshi Yang and Huiling Mu Chemistry of omega-3 fatty acids Functional foods enriched with omega-3 fatty acids Bioavailability of omega-3 fatty acids Effect of chemical structure Effect of microencapsulation on bioavailability of omega-3 fatty acids 12 Innovative applications of micro and nanoencapsulation in food packaging Murat Ozdemir and Tansel Kemerli Antimicrobial food packaging materials and controlled release applications Antimicrobials-organic acids, peptides, essential oils Antimicrobial essential oils Metals and metal oxides Insect and rodent repellents Scented fragrance inserts and aroma-flavor releasing systems Encapsulated pigments and fillers Encapsulated inks and time-temperature indicators Future perspective Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=186995 Encapsulation and controlled release technologies in food systems [texte imprimé] / Jamileh M. Lakkis, Editeur scientifique  . -  2nd ed. . - CHICHESTER : John Wiley & Sons, Ltd, 2016 . - 1 vol. (XXIII-383 p.) : ill., couv. ill. en coul. ; 25 cm. ISBN : 978-1-118-73352-3 Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement 8.10 (AROMES-HUILES ESSENTIELLES-ENCAPSULATION) [Classement Massy] Thésaurus Agro-alimentaire ENCAPSULATION RAMEAU Acides gras oméga-3 ; Aliments ; Aliments -- Emballage ; Biodisponibilité ; Confiserie ; Émulsions ; microencapsulation ; Minéraux dans l'alimentation ; Poisson ; Probiotiques ; Produits de boulangerie-pâtisserie Résumé : The emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients. The successful incorporation of these actives in food formulations depends on preserving their stability and bioavailability as well as masking undesirable flavors throughout processing, shelf life and consumption. This second edition of Encapsulation and Controlled Release Technologies in Food Systems serves as an improvement and a complement companion to the first. However, it differentiates itself in two main aspects. Firstly, it introduces the reader to novel encapsulation and controlled release technologies which have not yet been addressed by any existing book on this matter, and secondly, it offers an in-depth discussion on the impact of encapsulation and controlled release technologies on the bioavailability of health ingredients and other actives. In common with the first edition the book includes chapters written by distinguished authors and researchers in their respective areas of specialization. This book is designed as a reference for scientists and formulators in the food, nutraceuticals and consumer products industries who are looking to formulate new or existing products using microencapsulated ingredients. It is also a post-graduate text designed to provide students with an introduction to encapsulation and controlled release along with detailed coverage of various encapsulation technologies and their adaptability to specific applications. Type de document : Livre Table des matières : 1 Introduction Jamileh M. Lakkis Wall-forming materials Core materials Release triggers Payload Current approaches to encapsulation and controlled release Entrapment in carbohydrate matrices Complexation into cyclodextrins Encapsulation in microporous matrices: physical adsorption Encapsulation in fats and waxes Encapsulation in emulsions and micellar systems Encapsulation in coacervated polymers Encapsulation using supercritical fluids Encapsulation into hydrogel matrices Encapsulation using flow-focusing technology Overview of controlled-release systems Matrix systems Reservoir systems Combination systems Release mechanisms 2 Encapsulation of edible active compounds using supercritical fluids Salima Varona, Ángel Martín and María José Cocero Supercritical fluid technology Properties of supercritical fluids Implementation of processes using SCFs: Basic considerations Current industrial applications Particle formation processes SCFs as solvents SCFs as antisolvents SCFs as solutes SCFs as propellants Products Single compound products Co-precipitation and encapsulation processes: Carrier materials Encapsulation of solid active compounds Encapsulation of liquid active compounds Case study: Encapsulation of lavandin essential oil Encapsulation in water-soluble carriers Encapsulation in water-insoluble carriers Impregnation Comparison with alternative encapsulation technologies 3 Encapsulation by complex coacervation Curt Thies Introductory comments Complex coacervation background and terminology Biopolymers and complex coacervation Biopolymer structure and properties Milk and vegetable protein denaturation Reproducibility issues Concluding biopolymer comments Stabilization and solidification of complex coacervate capsule shells Overview mTGase treatment of complex coacervate capsule shells Overview of current encapsulation protocols Concluding comments 4 Lyophilized liposomes for food applications: Fundamentals, processes, and potential applications Taise Toniazzo and Samantha C. Pinho Liposomes: Structure, production methods, and applications in foods Formulation factors affecting liposome integrity after lyophilization Influence of the lyophilization process parameters and technological factors on the lyophilized product Concluding remarks and future perspectives 5 Microencapsulation of probiotics Thierry F. Vandamme, Gildas K. Gbassi, Trinh Lan Nguyen and Xiang Li Introduction to probiotics Definitions, applications, and advantages of probiotics Introduction to microencapsulation Definition Purpose of microencapsulation Structural details of microcapsules Materials used in the microencapsulation of probiotics Factors affecting the microencapsulation effectiveness of probiotics Methods used in microencapsulating probiotics Extrusion technique for microencapsulation Emulsion technique Use of drying technology for microencapsulating Probiotics Interfacial polymerization and coacervation Co-crystallization method Molecular inclusion Centrifugal extrusion technique Conclusion and prospects 6 Emulsions as delivery systems in foods Ingrid A.M. Appelqvist, Matt Golding, Rob Vreeker and Nicolaas Jan Zuidam Introduction Stabilization and destabilization of emulsion systems Emulsion stabilization Formulation design for food emulsions Release triggers for emulsions Delivery of water-soluble food actives via emulsions Water-in-oil emulsions for controlling water-soluble actives Effect of O/W emulsions on taste release and perception Double emulsions for controlling water-soluble actives Delivery of hydrophobic food actives via O/W emulsions Lipophilic health ingredients in O/W emulsions Aroma release from O/W emulsions Structured emulsions in hydrogels for controlled release of aromas Delivery of dietary fats as O/W emulsions and their protection against oxidation Future trends Nature-made emulsions Monodispersed emulsions 7 Improved solubilization and bioavailability of nutraceuticals in nanosized self-assembled liquid vehicles Nissim Garti, Eli Pinthus, Abraham Aserin and Aviram Spernath U-Type microemulsions, swollen micelles, and progressive and full dilution Solubilization of nonsoluble nutraceuticals Lycopene Phytosterols Lutein and lutein ester Oxidative stability Bioavailability CoQ10 and Improved Bioavailability Water binding 8 Encapsulation and controlled release in bakery applications Jamileh M. Lakkis Encapsulation technologies for bakery applications Hot melt particle coating technology Spray congealing/chilling High pressure congealing (beta process) Film-forming materials Waxes Resins Glycol polymers Fats and glycerides Lauric acid group Palmitic acid group Oleic/linoleic acid group Characteristics of wax and fat coating materials Ideal properties of encapsulated particles for bakery applications Good barrier properties Mechanical strength Surface morphology Adhesion and cohesiveness Particle size distribution Film thickness Melting properties Applications of encapsulated actives in bakery applications Leavening systems Encapsulated sweeteners Encapsulated antimicrobial agents Encapsulated minor ingredients Flavors Encapsulated nutrients 9 Encapsulation and controlled release applications in confectionery and oral care products Jamileh M. Lakkis Physiology and organization of the oral area Permeability and barrier functions of the oral cavity Membranes – physiology and transport routes (Plasma and Epithelial membranes) Plasma membranes Epithelial membranes Oral mucosa Saliva Keratinization Polarity pH Transport mechanisms across membranes Delivery sites in the oral cavity Advantages of the oral route for drug delivery Disadvantages of oral route delivery Dosage formulation Physico-chemical properties of the active and dosage Confectionery products as delivery systems Chewing gum as a delivery system Typical gum composition and manufacture Chewing gums for delivering flavors and non-medicated actives Effect of saliva flow rate on flavor release Effect of non-sugar sweeteners (Polyols) Effect of sensates on flavor release from chewing gum Chewing gum for delivering cosmetic and medicated actives Oral and dental health (Antimicrobials, Dental Caries Prevention, Xerostomia) Antimicrobials Chewing gums for delivering actives for minor pains, diabetes and weight management Chewing gum for delivering caffeine Chewing gums for delivering nicotine Chewing gum for delivering acetyl salicylic acid Chewing gum for delivering insulin Lozenges as delivery systems Lozenges for delivering flavors and sensates Lozenges for delivering relief from cough and sore throat Lozenges as delivery systems for oral care Lozenges for delivering nicotine (Smoking Cessation) Oral thin films Seamless capsules 10 Assessing bioavailability and nutritional value of microencapsulated minerals Diego Moretti and Michael Zimmermann Assessing bioavailability and nutritional value of minerals for human use In vitro methods Animal studies Studies in human subjects using tracers Intervention studies in humans Special considerations in evaluating the bioavailability of encapsulated minerals Solubility of the coating material in the GI tract Coating material as a functional ingredient 11 Effects of microencapsulation on bioavailability of fish oil omega-3 fatty acids Philip Christophersen, Mingshi Yang and Huiling Mu Chemistry of omega-3 fatty acids Functional foods enriched with omega-3 fatty acids Bioavailability of omega-3 fatty acids Effect of chemical structure Effect of microencapsulation on bioavailability of omega-3 fatty acids 12 Innovative applications of micro and nanoencapsulation in food packaging Murat Ozdemir and Tansel Kemerli Antimicrobial food packaging materials and controlled release applications Antimicrobials-organic acids, peptides, essential oils Antimicrobial essential oils Metals and metal oxides Insect and rodent repellents Scented fragrance inserts and aroma-flavor releasing systems Encapsulated pigments and fillers Encapsulated inks and time-temperature indicators Future perspective Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=186995

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Food emulsions : principles, practices, and techniques / David Julian McClements (2016)

Public ISBD Titre : Food emulsions : principles, practices, and techniques Type de document : texte imprimé Auteurs : David Julian McClements Editeur : Boca Raton : CRC Press Année de publication : 2016 Importance : 1 vol. (XX-690 p.) Présentation : ill., couv. ill. en coul. Format : 26 cm ISBN/ISSN/EAN : 978-1-4987-2668-9 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Thésaurus Agrovoc Agent de texture ; Flaveur ; Huile ; Rhéologie ; Précipitation chimique Liste Plan de classement 4.8 (SYSTEMES COLLOIDAUX) [Classement Massy] RAMEAU Aliments -- Couleur ; Aliments -- Saveur et odeur ; Boissons ; Condiments ; Corps gras ; Crème ; Digestion ; Eau ; Emulsifiants ; Émulsions ; Gouttes ; Lait ; Produit alimentaire Thésaurus Agro-alimentaire PROPRIETE RHEOLOGIQUE Résumé : Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based foods. Initially developed to fill the need for a single resource covering all areas of food emulsion formation, stability, characterization, and application, the first two editions raised the bar for references in this field. This third edition is poised to do the same. See What’s New in the Third Edition: New chapters have been added on Emulsion-Based Delivery Systems and the Gastrointestinal Fate of Emulsions All chapters have been revised and updated, including new methods of fabricating and characterizing emulsions New figures have been included, and previous ones have been redrawn As in previous editions, the main focus of this book is on presenting the fundamental principles of emulsion science and technology that underlie all types of emulsion-based food products. It highlights practical applications and provides an overview of modern areas of research. Figures and diagrams add emphasis to important concepts and present the underlying theory in a clear and approachable manner. These features and more give you a firm grounding in basic principles that will aid in the rational design of new products, the improvement of existing products, and the more rapid solution of processing problems. Type de document : Livre Table des matières : 1 Context and Background Emulsion Science and Technology in the Food Industry General Characteristics of Food Emulsions Emulsion Properties Hierarchy of Emulsion Properties Understanding Food Emulsion Properties Overview and Philosophy 2 Molecular Characteristics Forces of Nature Origin and Nature of Molecular Interactions Overall Intermolecular Pair Potential Molecular Structure and Organization Is Determined by a Balance of Interaction Energies and Entropy Effects Thermodynamics of Mixing Molecular Conformation Compound Interactions Computer Modeling of Liquid Properties Measurement of Molecular Characteristics 3 Colloidal Interactions Colloidal Interactions and Droplet Aggregation Van der Waals Interactions Electrostatic Interactions Steric Interactions Depletion Interactions Hydrophobic Interactions Hydration Interactions Thermal Fluctuation Interactions Nonequilibrium Effects Total Interaction Potential Measurement of Colloidal Interactions Prediction of Colloidal Interactions in Food Emulsions 4 Emulsion Ingredients Fats and Oils Water Texture Modifiers Other Food Additives Factors Influencing Ingredient Selection 5 Interfacial Properties and Their Characterization General Characteristics of Interfaces Adsorption of Solutes to Interfaces Interfacial Composition and Its Characterization Interfacial Structure Interfacial Tension and Its Measurement Interfacial Rheology and Its Measurement Chemical and Biochemical Properties of Interfaces Practical Implications of Interfacial Phenomena 6 Emulsion Formation Overview of Emulsion Formation Flow Profiles in Homogenizers Physical Principles of Emulsion Formation Homogenization Devices Factors Influencing Droplet Size Low-Energy Homogenization Methods Demulsification Future Developments 7 Emulsion Stability Thermodynamic and Kinetic Stability of Emulsions Gravitational Separation Droplet Aggregation: General Features Coalescence Partial Coalescence Ostwald Ripening Chemical and Biochemical Stability 8 Emulsion Rheology Rheological Properties of Materials Measurement of Rheological Properties Computer Simulation of Emulsion Rheology Major Factors Influencing Emulsion Rheology Concluding Remarks and Future Directions 9 Emulsion Flavor Flavor Partitioning Flavor Release Emulsion Mouthfeel and Oral Processing Measurement of Emulsion Flavor Concluding Remarks and Future Directions 10 Appearance General Aspects of Optical Properties of Materials Mathematical Modeling of Emulsion Color Measurement of Emulsion Color Major Factors Influencing Emulsion Color Concluding Remarks and Future Directions 11 Gastrointestinal Fate of Emulsions Overview of Emulsion Passage through the GIT Potential Changes in Emulsion Characteristics Reasons for Controlling Gastrointestinal Fate of Emulsions Conclusions and Future Directions 12 Food Emulsions in Practice Milk and Cream Beverage Emulsions Dressings 13 Emulsion-Based Delivery Systems Emulsions and Nanoemulsions Multiple Emulsions Multilayer Emulsions Solid Lipid Particles Filled Hydrogel Particles Microclusters Miscellaneous Systems 14 Characterization of Emulsion Properties Testing Emulsifier Effectiveness Microstructure and Droplet Size Distribution Disperse Phase Volume Fraction Droplet Crystallinity Droplet Charge Droplet Interactions Share this Title Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=186999 Food emulsions : principles, practices, and techniques [texte imprimé] / David Julian McClements . - Boca Raton : CRC Press, 2016 . - 1 vol. (XX-690 p.) : ill., couv. ill. en coul. ; 26 cm. ISBN : 978-1-4987-2668-9 Bibliogr. Index Langues : Anglais (eng) Catégories : Thésaurus Agrovoc Agent de texture ; Flaveur ; Huile ; Rhéologie ; Précipitation chimique Liste Plan de classement 4.8 (SYSTEMES COLLOIDAUX) [Classement Massy] RAMEAU Aliments -- Couleur ; Aliments -- Saveur et odeur ; Boissons ; Condiments ; Corps gras ; Crème ; Digestion ; Eau ; Emulsifiants ; Émulsions ; Gouttes ; Lait ; Produit alimentaire Thésaurus Agro-alimentaire PROPRIETE RHEOLOGIQUE Résumé : Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based foods. Initially developed to fill the need for a single resource covering all areas of food emulsion formation, stability, characterization, and application, the first two editions raised the bar for references in this field. This third edition is poised to do the same. See What’s New in the Third Edition: New chapters have been added on Emulsion-Based Delivery Systems and the Gastrointestinal Fate of Emulsions All chapters have been revised and updated, including new methods of fabricating and characterizing emulsions New figures have been included, and previous ones have been redrawn As in previous editions, the main focus of this book is on presenting the fundamental principles of emulsion science and technology that underlie all types of emulsion-based food products. It highlights practical applications and provides an overview of modern areas of research. Figures and diagrams add emphasis to important concepts and present the underlying theory in a clear and approachable manner. These features and more give you a firm grounding in basic principles that will aid in the rational design of new products, the improvement of existing products, and the more rapid solution of processing problems. Type de document : Livre Table des matières : 1 Context and Background Emulsion Science and Technology in the Food Industry General Characteristics of Food Emulsions Emulsion Properties Hierarchy of Emulsion Properties Understanding Food Emulsion Properties Overview and Philosophy 2 Molecular Characteristics Forces of Nature Origin and Nature of Molecular Interactions Overall Intermolecular Pair Potential Molecular Structure and Organization Is Determined by a Balance of Interaction Energies and Entropy Effects Thermodynamics of Mixing Molecular Conformation Compound Interactions Computer Modeling of Liquid Properties Measurement of Molecular Characteristics 3 Colloidal Interactions Colloidal Interactions and Droplet Aggregation Van der Waals Interactions Electrostatic Interactions Steric Interactions Depletion Interactions Hydrophobic Interactions Hydration Interactions Thermal Fluctuation Interactions Nonequilibrium Effects Total Interaction Potential Measurement of Colloidal Interactions Prediction of Colloidal Interactions in Food Emulsions 4 Emulsion Ingredients Fats and Oils Water Texture Modifiers Other Food Additives Factors Influencing Ingredient Selection 5 Interfacial Properties and Their Characterization General Characteristics of Interfaces Adsorption of Solutes to Interfaces Interfacial Composition and Its Characterization Interfacial Structure Interfacial Tension and Its Measurement Interfacial Rheology and Its Measurement Chemical and Biochemical Properties of Interfaces Practical Implications of Interfacial Phenomena 6 Emulsion Formation Overview of Emulsion Formation Flow Profiles in Homogenizers Physical Principles of Emulsion Formation Homogenization Devices Factors Influencing Droplet Size Low-Energy Homogenization Methods Demulsification Future Developments 7 Emulsion Stability Thermodynamic and Kinetic Stability of Emulsions Gravitational Separation Droplet Aggregation: General Features Coalescence Partial Coalescence Ostwald Ripening Chemical and Biochemical Stability 8 Emulsion Rheology Rheological Properties of Materials Measurement of Rheological Properties Computer Simulation of Emulsion Rheology Major Factors Influencing Emulsion Rheology Concluding Remarks and Future Directions 9 Emulsion Flavor Flavor Partitioning Flavor Release Emulsion Mouthfeel and Oral Processing Measurement of Emulsion Flavor Concluding Remarks and Future Directions 10 Appearance General Aspects of Optical Properties of Materials Mathematical Modeling of Emulsion Color Measurement of Emulsion Color Major Factors Influencing Emulsion Color Concluding Remarks and Future Directions 11 Gastrointestinal Fate of Emulsions Overview of Emulsion Passage through the GIT Potential Changes in Emulsion Characteristics Reasons for Controlling Gastrointestinal Fate of Emulsions Conclusions and Future Directions 12 Food Emulsions in Practice Milk and Cream Beverage Emulsions Dressings 13 Emulsion-Based Delivery Systems Emulsions and Nanoemulsions Multiple Emulsions Multilayer Emulsions Solid Lipid Particles Filled Hydrogel Particles Microclusters Miscellaneous Systems 14 Characterization of Emulsion Properties Testing Emulsifier Effectiveness Microstructure and Droplet Size Distribution Disperse Phase Volume Fraction Droplet Crystallinity Droplet Charge Droplet Interactions Share this Title Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=186999

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