標(biāo)題: Titlebook: Emulsion‐based Encapsulation of Antioxidants; Design and Performan M. Ali Aboudzadeh Book 2020 The Editor(s) (if applicable) and The Author [打印本頁(yè)] 作者: 搭話 時(shí)間: 2025-3-21 16:15
書目名稱Emulsion‐based Encapsulation of Antioxidants影響因子(影響力)
書目名稱Emulsion‐based Encapsulation of Antioxidants影響因子(影響力)學(xué)科排名
書目名稱Emulsion‐based Encapsulation of Antioxidants網(wǎng)絡(luò)公開度
書目名稱Emulsion‐based Encapsulation of Antioxidants網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Emulsion‐based Encapsulation of Antioxidants被引頻次
書目名稱Emulsion‐based Encapsulation of Antioxidants被引頻次學(xué)科排名
書目名稱Emulsion‐based Encapsulation of Antioxidants年度引用
書目名稱Emulsion‐based Encapsulation of Antioxidants年度引用學(xué)科排名
書目名稱Emulsion‐based Encapsulation of Antioxidants讀者反饋
書目名稱Emulsion‐based Encapsulation of Antioxidants讀者反饋學(xué)科排名
作者: 上下連貫 時(shí)間: 2025-3-21 23:44
High-Energy Emulsification Methods for Encapsulation of Lipid-Soluble Antioxidants,tanols. Most of these compounds and particularly tocopherols and carotenoids, have extraordinary antioxidant capacities. However, their low water solubility and high sensitivity to environmental factors limit their shelf-life and incorporation into different food items as well as their digestibility作者: Intrepid 時(shí)間: 2025-3-22 02:15 作者: 欺騙世家 時(shí)間: 2025-3-22 05:45
Nanoemulsions as Carriers for Natural Antioxidants: Formulation Development and Optimisation,larity. Due to their proven health benefits, they have been extensively explored in pharmaceutical, food and cosmetic fields. In addition to their key roles in disease prevention and treatment, cosmetic care and food supplementation, these versatile molecules play a significant role in the developme作者: FLAIL 時(shí)間: 2025-3-22 12:44
Microemulsions as Antioxidant Carriers,nt. Although these systems have been investigated for more than 70?years, still they are gaining attention due to their unique properties and potential benefits in different scientific and industrial areas. Among their numerous advantages, high stability, spontaneous formation process and good solub作者: 嘴唇可修剪 時(shí)間: 2025-3-22 14:20 作者: 嘴唇可修剪 時(shí)間: 2025-3-22 21:05
Encapsulation of Antioxidants Using Double Emulsions,he water-oil-water (W./O/W.) type, however other type can be found as the oil-in-water-in-oil (O./W/O.). Double emulsions have a wide application range as in food, cosmetic, pharmaceutical, and medical where they are frequently used as carriers for encapsulation of antioxidants compounds. Other appl作者: tinnitus 時(shí)間: 2025-3-23 00:08 作者: 能夠支付 時(shí)間: 2025-3-23 04:27 作者: 逗它小傻瓜 時(shí)間: 2025-3-23 05:53
The Role of Antioxidants and Encapsulation Processes in Omega-3 Stabilization,ot only because of the health benefits attributed especially to eicosapentaenoic acid (EPA; C20: 5 n-3) and docosahexaenoic acid (DHA; C22:6 n-3), but also because the imbalanced intake ratio of omega-6/omega-3 in Western diets. However, ω-3 PUFAs are highly prone to lipid oxidation. This is a big d作者: cancellous-bone 時(shí)間: 2025-3-23 10:08
Encapsulation of Pigmented Lipophilic Antioxidants Through Micro and Nano-emulsions,occurring in food systems. Moreover, comprehensive information on the beneficial impact of these antioxidants on human health is described. Degradation vulnerability and low bioavailability of pigmented antioxidant compounds restrict their application in food systems. A wide range of technologies ha作者: photopsia 時(shí)間: 2025-3-23 15:40 作者: prolate 時(shí)間: 2025-3-23 19:16
Book 2020rs, methods have been developed to protect these sensitive bioactive compounds, namely antioxidants, with the aim of increasing the public sanitation grades. Emulsion-based systems are particularly interesting as colloidal delivery encapsulation systems, because they can easily be created from food-作者: Phenothiazines 時(shí)間: 2025-3-23 23:29 作者: 把手 時(shí)間: 2025-3-24 05:45 作者: 嘴唇可修剪 時(shí)間: 2025-3-24 09:58
Stability and Release Behavior of Bioactive Compounds (with Antioxidant Activity) Encapsulated by Pthe stability and hence the quality of the PEs were discussed. Finally, the vital roles of PEs as a delivery vehicle for various bioactive compounds with potential antioxidant activity have been highlighted in details.作者: inconceivable 時(shí)間: 2025-3-24 11:14
Characterization Techniques for Emulsion-Based Antioxidant Carriers with Biomedical Applications,rom stability, rheology, cytotoxicity or sterilization of the whole emulsion; to the specific study of properties such as morphology, structure or size of the dispersed phase. Special emphasis has been placed on the antioxidant activity of the carriers being the key advantage of these emulsion-based systems.作者: 形上升才刺激 時(shí)間: 2025-3-24 18:18
2661-8958 ological fate with emphasis on systems suitable for utilizat.The limited aqueous solubility of bioactive pharmaceutical ingredients presents a tremendous challenge in the development of new drugs. In recent years, methods have been developed to protect these sensitive bioactive compounds, namely ant作者: 貧窮地活 時(shí)間: 2025-3-24 20:38
Book 2020hension of the technological and biological aspects of the incorporation of encapsulated compounds in food matrices and explication of their activity. Chapters provide an overview of the status of emulsion-based formulations to encapsulate antioxidants, fabrication, properties, applications, and bio作者: 紅腫 時(shí)間: 2025-3-25 00:37
Why Encapsulate Antioxidants in Emulsion-Based Systems, Where They Are Located, and How Location Afhe diffusion control, and lipid radicals are polar and diffuse towards the interfacial region of the emulsion, which has been proved to be the main reaction site with added antioxidants. The oxidative stability of the emulsion can, therefore, be controlled by modulating the interfacial concentration作者: 死貓他燒焦 時(shí)間: 2025-3-25 07:05
High-Energy Emulsification Methods for Encapsulation of Lipid-Soluble Antioxidants,gy emulsification approaches are more appropriate, because they permit the use of natural/nontoxic emulsifiers at low concentrations, they simplify the scale-up production and the required equipment is commercially available. In this chapter, first key elements of the formation of emulsion-based sys作者: Barter 時(shí)間: 2025-3-25 09:25
Low-Energy Emulsification Methods for Encapsulation of Antioxidants,y nano-sized emulsions without consuming much raw energy. In this chapter, primarily, the basic concepts of low-energy methods, including mechanisms and influenced parameters, which are relevant for fundamental studies and industrial applications, are reviewed. Then, the advantages and disadvantages作者: 宏偉 時(shí)間: 2025-3-25 13:27 作者: incontinence 時(shí)間: 2025-3-25 15:50 作者: 外觀 時(shí)間: 2025-3-25 23:47
Membrane Emulsification for Encapsulation of Bioactives: Application to the Encapsulation of Antioxil (W/O) emulsions and water-in-oil-in-water (O/W/O) double emulsions and other colloidal systems is discussed. Overall, ME is an alternative method for encapsulation of antioxidants components, with advantages (control of droplet size, low droplet size distribution, low pressure and shear rate appl作者: Precursor 時(shí)間: 2025-3-26 03:33
Encapsulation of Antioxidants Using Double Emulsions,, preparation methods and applications. A summary of several works where double emulsions are formulated and characterized for different applications is presented, indicating the main fields for each topic.作者: 微塵 時(shí)間: 2025-3-26 08:21 作者: nonsensical 時(shí)間: 2025-3-26 12:21 作者: 弄皺 時(shí)間: 2025-3-26 13:27 作者: 神圣不可 時(shí)間: 2025-3-26 17:27 作者: 含水層 時(shí)間: 2025-3-26 22:20 作者: gimmick 時(shí)間: 2025-3-27 01:12 作者: exophthalmos 時(shí)間: 2025-3-27 07:30 作者: 智力高 時(shí)間: 2025-3-27 10:41
https://doi.org/10.1007/978-3-322-95811-2overy, extraction processes and novel cleaning technologies. All aforementioned features of microemulsions are utilized in technological and scientific areas related to antioxidants. Many antioxidant agents reveal poor solubility in water that may be a challenge both in terms of effective extraction作者: 充滿裝飾 時(shí)間: 2025-3-27 16:09
Ausblick: Im Osten Nichts Neues ?,il (W/O) emulsions and water-in-oil-in-water (O/W/O) double emulsions and other colloidal systems is discussed. Overall, ME is an alternative method for encapsulation of antioxidants components, with advantages (control of droplet size, low droplet size distribution, low pressure and shear rate appl作者: Influx 時(shí)間: 2025-3-27 21:40
https://doi.org/10.1057/978-1-137-52546-8, preparation methods and applications. A summary of several works where double emulsions are formulated and characterized for different applications is presented, indicating the main fields for each topic.作者: Increment 時(shí)間: 2025-3-28 00:43 作者: Ingenuity 時(shí)間: 2025-3-28 04:28
https://doi.org/10.1007/978-3-319-62749-6 ω-3 PUFAs stabilization techniques, either by chemical means (e.g. addition of antioxidants), physical means (e.g. encapsulation) or both (e.g. ω-3 PUFAs encapsulation in presence of antioxidants) and subsequent addition to food matrices. In addition, the new trends in electrohydrodynamic processin作者: 破布 時(shí)間: 2025-3-28 09:52 作者: 偶像 時(shí)間: 2025-3-28 11:15 作者: FAZE 時(shí)間: 2025-3-28 15:21
978-3-030-62054-7The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl作者: 共同給與 時(shí)間: 2025-3-28 22:44
Emulsion‐based Encapsulation of Antioxidants978-3-030-62052-3Series ISSN 2661-8958 Series E-ISSN 2661-8966 作者: custody 時(shí)間: 2025-3-28 23:48 作者: 音樂等 時(shí)間: 2025-3-29 05:28 作者: 復(fù)習(xí) 時(shí)間: 2025-3-29 09:59
Food Bioactive Ingredientshttp://image.papertrans.cn/e/image/309124.jpg作者: 調(diào)味品 時(shí)間: 2025-3-29 11:39
Herzchirurgische Intensivmedizin,e and odor) and the safety of the food itself through the production of harmful byproducts. Fats and oils can be emulsified into oil-in-water (O/W) emulsion systems, where the lipid phase is present as a dispersion of fine oil droplets within a continuous aqueous phase. The emulsifier employed to st作者: Offensive 時(shí)間: 2025-3-29 18:08
https://doi.org/10.1007/3-211-29956-4tanols. Most of these compounds and particularly tocopherols and carotenoids, have extraordinary antioxidant capacities. However, their low water solubility and high sensitivity to environmental factors limit their shelf-life and incorporation into different food items as well as their digestibility作者: 摻和 時(shí)間: 2025-3-29 23:08
Home Environment to Culture Shock,hem. Moreover, these methods restrict the potential degradation of delicate encapsulated molecules during processing. Conventional emulsification technologies are highly energy intensive, damaging shear and heat sensitive products. Therefore, there is a need for low-energy methods that can produce s作者: 蜿蜒而流 時(shí)間: 2025-3-30 00:32
https://doi.org/10.1007/978-3-030-93947-2larity. Due to their proven health benefits, they have been extensively explored in pharmaceutical, food and cosmetic fields. In addition to their key roles in disease prevention and treatment, cosmetic care and food supplementation, these versatile molecules play a significant role in the developme作者: Bumptious 時(shí)間: 2025-3-30 05:37
https://doi.org/10.1007/978-3-322-95811-2nt. Although these systems have been investigated for more than 70?years, still they are gaining attention due to their unique properties and potential benefits in different scientific and industrial areas. Among their numerous advantages, high stability, spontaneous formation process and good solub作者: 嬰兒 時(shí)間: 2025-3-30 08:31 作者: slipped-disk 時(shí)間: 2025-3-30 13:08
