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Rheology and Stability of Beverage Emulsions in Concentrated and Diluted Forms
"Oil-phase concentration had a significant effect (P
Thermal Softening Kinetics and Textural Quality of Thermally Processed Vegetables
"Turnip (Brassica napobbrassica) and beet roots (B. Vulgaris L.) were cooked at temperatures ranging from 70 to 100$ sp circ$C for different time intervals. Three textural properties (firmness, springiness, and stiffness) were found to follow the same trend of apparent first order kinetic theory with two substrates. Temperature dependence of softening (z value) was found to be within 27 and 35 C$ sp circ ,$ with activation energies in the range of 93 and 60 kJ/mole." --
The Search for Fiona
THE COVID-19 OUTBREAK PROVIDES A NEW CLUE TO A STONE-COLD KIDNAPPING CASE Decades ago, a SCIB bioweapons spy ring operative abducted Detective Benson Purdy's daughter-in-law, Fiona, a young virologist with a promising career in mRNA technology. Circumstances force Benson's clan of detectives into the Witness Security Program. Fiona's husband, Cole, still longs for the love of his life, but has no hope of ever finding her. Until now. Cole dares to follow a new lead that surfaces during the pandemic. It begins in a Chinese laboratory and transitions to a castle in Tibet. Before the Purdy (alias Anderson) family can react, their Pacific Northwest bunker comes under siege as the enemy closes in to neutralize the threat posed to their international scheme. OF THOSE WHO ESCAPE, WILL ANY BE ABLE TO RESCUE FIONA BEFORE A NEW VIRAL VARIANT SETS OFF ANOTHER GLOBAL PANDEMIC?
Emulsion-based Systems for Delivery of Food Active Compounds
A comprehensive text that offers a review of the delivery of food active compounds through emulsion-based systems Emulsion-based Systems for Delivery of Food Active Compounds is a comprehensive recourse that reviews the principles of emulsion-based systems formation, examines their characterization and explores their effective application as carriers for delivery of food active ingredients. The text also includes information on emulsion-based systems in regards to digestibility and health and safety challenges for use in food systems. Each chapter reviews specific emulsion-based systems (Pickering, multiple, multilayered, solid lipid nanoparticles, nanostructured lipid carriers and more) and...
Nanotechnology Applications in the Food Industry
Nanotechnology is increasingly used in the food industry in the production, processing, packaging, and preservation of foods. It is also used to enhance flavor and color, nutrient delivery, and bioavailability, and to improve food safety and in quality management. Nanotechnology Applications in the Food Industry is a comprehensive reference book containing exhaustive information on nanotechnology and the scope of its applications in the food industry. The book has five sections delving on all aspects of nanotechnology and its key role in food industry in the present scenario. Part I on Introduction to Nanotechnology in Food Sector covers the technological basis for its application in food in...
