Analytical Techniques for Studying the Physical Properties of Lipid Emulsions

Released on by Maria Lidia Herrera
preview-18

  • Analytical Techniques for Studying the Physical Properties of Lipid Emulsions Book Detail

  • Author : Maria Lidia Herrera
  • Release Date : 2012-03-05
  • Publisher : Springer Science & Business Media
  • Genre : Technology & Engineering
  • Pages : 68
  • ISBN 13 : 1461432561
  • File Size : 64,64 MB
DOWNLOAD BOOK

Analytical Techniques for Studying the Physical Properties of Lipid Emulsions by Maria Lidia Herrera PDF Summary

Book Description: This book will review old and new methods to study emulsion stability and structure. Examples of emulsion-based foods include ice cream, yoghurt, and mayonnaise. The physicochemical properties of emulsions play an important role in food systems, as they directly contribute to the texture, sensory and nutritional properties of foods. One of the main properties is stability, which refers to the ability of an emulsion to resist physical changes over time. The development of an effective strategy to prevent undesirable changes in the properties of a particular food emulsion depends on the dominant physicochemical mechanism(s) responsible for the changes. In practice, two or more of these mechanisms may operate in concert. It is therefore important for food scientists to identify the relative importance of each mechanism, the relationship between them, and the factors that influence them, so that effective means of controlling the stability and physicochemical properties of emulsions can be established. Several techniques are used to study the physical behavior and structure of emulsions. Each technique has its advantages and disadvantages and provides different insights into the destabilization mechanisms. Among the oldest methods used to study emulsion stability is visual observation and small deformation rheometry. More recently, other techniques, such as ultrasound profiling, microscopy, droplet size distribution, and measurement of surface concentration to characterize adsorbed protein at the interface, have also been employed. Some of these techniques, such as droplet size distribution, involve some form of dilution. However, dilution disrupts some structures that play an important role in stability. The ability to study the stability of food emulsions in their undiluted form may reveal subtle nuances about their stability. Diffusing wave spectroscopy (DWS), laser scanning confocal microscopy (LSCM), nuclear magnetic resonance (NMR), and Turbiscan are among the more powerful, non-perturbing techniques used to characterized emulsions.

Disclaimer: www.yourbookbest.com does not own Analytical Techniques for Studying the Physical Properties of Lipid Emulsions books pdf, neither created or scanned. We just provide the link that is already available on the internet, public domain and in Google Drive. If any way it violates the law or has any issues, then kindly mail us via contact us page to request the removal of the link.

Food Texture Design and Optimization

Food Texture Design and Optimization

File Size : 34,34 MB
Total View : 4168 Views
DOWNLOAD

Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food t

More Cooking Innovations

More Cooking Innovations

File Size : 24,24 MB
Total View : 4299 Views
DOWNLOAD

Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emul

Advanced Dairy Chemistry

Advanced Dairy Chemistry

File Size : 48,48 MB
Total View : 1376 Views
DOWNLOAD

The chemistry and physico-chemical properties of milk proteins are perhaps the largest and most rapidly evolving major areas in dairy chemistry. Advanced Dairy

Food Emulsions

Food Emulsions

File Size : 91,91 MB
Total View : 8337 Views
DOWNLOAD

Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of foo