Engineering food emulsions

Texture in Food

Volumn 1, Issue , 2003, Pages 185-200

  Schubert, H ^a   Ax, K ^a  

^a UNIVERSITY OF KARLSRUHE   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD EMULSIONS;

EID: 84905893664     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781855737082.2.185     Document Type: Chapter

References (29)

1. ALTENBACH-REHM, J., SUZUKI, K. and SCHUBERT, H. (2002), 'Production of O/W-emulsions with narrow droplet size distribution by repeated premix membrane emulsification', Proceedings 3rd World Congress on Emulsions CME 2002, Lyon, Editions de Santé, Paris.
2. ARMBRUSTER, H. (1990), Untersuchungen zum kontinuierlichen Emulgierprozeß in Kolloidmühlen unter Berücksichtigung spezifischer Emulgatoreigenschaften und der Strömungsverhältnisse im Dispergierspalt, Dissertation, Universität Karlsruhe.
3. AX, K., SCHUBERT, H., BRIVIBA, K., RECHKEMMER, G. and TEVINI, M. (2001), 'Oil-in-water emulsions as carriers of bioavailable carotenoids', Proceedings PARTEC 2001, Nürnberg.
4. AX, K., BRIVIBA, K., RECHKEMMER, G. and SCHUBERT, H. (2002), 'Preparation and application of oil-in-water emulsions containing carotenoids', Proceedings 3rd World Congress on Emulsions CME 2002, Lyon, Editions de Santé, Paris.
5. BALTSCHUN D., BEUTNER S., BRIVIBA K., MARTIN H-D., PAUST J., PETERS M., RÖVER S., SIES H., STAHL W., STEIGEL A., STENHORST F. 'Singlet oxygen quenching abilities of carotenoids'. Liebigs Ann/Recueil 1997, 1887-1893.
6. BAUERNFEIND J.C., SMITH E.G., BUNNELL R.H. 'Coloring fat-based foods with β- carotene'. Food Technol 1958, 12:527-535.
7. BEHREND O., SCHUBERT H. 'Influence of hydrostatic oressure and gas content on continuous ultrasound emulsification'. Ultrasonics Sonochem 2001, 8:271-276.
8. BEHREND O., AX K., SCHUBERT H. 'Influence of continuous phase viscosity on emulsification by ultrasound'. Ultrasonics Sonochem 2000, 7:77-85.
9. BOREL P., GROLIER P., ARMAND M., PARTIER A., LAFONT H., LAIRON D., AZAIS-BRAESCO V. 'Carotenoids in biological emulsions: solubility, surface-to-core distribution, and release from lipid droplets'. J. Lipid Res. 1996, 37:250-261.
10. BUNNELL R.H., DRISCOLL W., BAUERNFEIND J.C. 'Coloring water-based foods with β- carotene'. Food Technol 1958, 12:536-541.
11. DANNER, T. (2001), Tropfenkoaleszenz in Emulsionen, Dissertation, Universität Karlsruhe.
12. DI MASCIO P., KAISER S., SIES H. 'Lycopene as the most efficient biological singlet oxygen quencher'. Arch. Biochem. Biophys 1989, 274:532-538.
13. GIOVANNUCCI E. 'Tomatoes, tomato-based products, lycopene, and cancer: review of the epidemiologic literature'. J. Nat. Cancer Inst 1999, 91:317-331.
14. HIRAMAYA O., NAKAMURA K., HAMADA S., KOBAYASI Y. 'Singlet oxygen quenching ability of naturally occurring carotenoids'. Lipids 1994, 29:149-150.
15. KARBSTEIN, H. (1994), Untersuchungen zum Herstellen und Stabilisieren von Öl-in-Wasser-Emulsionen, Dissertation, Universität Karlsruhe.
16. NAKAJIMA, M. (2000), 'Microchannel emulsification for monodispersed microspheres', Proc. NFRI-BRAIN Workshop, 16-17 October 2000, Tsukuba, Japan, pp 626-628.
17. NAKAJIMA, M., and KOBAYASHI, I. (2001), 'Emuslification with newly fabricated throughtype microchannel', 11th World Congress of Food Science and Technology, 22-27 April 2001, Seoul/Korea, TU 05-3, p 31.
18. NAKASHIMA T., SHIMIZU M. Membrane Emulsification 1991, Operation Manual, Industrial Research Institute of Miyazaki Prefecture, Miyazaki, Japan.
19. RUMPF H. 'Über die Eigenschaften von Nutzstä uben'. Staub-Reinhaltung der Luft 1967, 27(1):3-13.
20. SCHRÖDER, V. (1999), Herstellen von Öl-in-Wasser-Emulsionen mit mikroporösen Membranen, Dissertation, Universität Karlsruhe.
21. SCHRÖDER V., SCHUBERT H. 'Influence of emulsifier and pore size on membrane emulsification'. Food Emulsions and Foams 1999, Royal Society of Chemistry, Cambridge. E. Dickinson, J.M. Rodrigues Patino (Eds.).
22. SCHUBERT, H. (1998), 'Neue Entwicklungen auf dem Gebiet der Emulgiertechnik', 56. Diskussionstagung, Forschungskreis der Ernährungsindustrie e.V. (FEI), Bonn.
23. SCHUBERT, H., and KARBSTEIN, H. (1994), 'Mechanical emulsification', in Yano, T., Matsuno, R. and Nakamura, K., Developments in Food Engineering, Part 1, Proc 6th International Congress on Engineering and Food, 23-27 May 1993, Makuhari Messe, Chiba, Japan, London, Blackie Academic & Professional.
24. SCHWEIKERT, L., and KOLTER, K. (1997), 'Stabile, zur parenteralen Verabreichung geeignete Carotinoid-Emulsionen', EP 0800824 A1.
25. STAHL W., SIES H. 'Lycopene: a biologically important carotenoid for humans?'. Arch. Biochem. Biophys 1996, 336:1-9.
26. STANG, M. (1998), Zerkleinern und Stabilisieren von Tropfen beim mechanischen Emulgieren, Dissertation, Universität Karlsruhe (TH), Fortschrittsberichte VDI, Reihe 3, No. 527.
27. SUZUKI, K. (2000), 'Membrane emulsification for food processings', Proc. NFRI-BRAIN Workshop, 16-17 October 2000, Tsukuba, Japan, pp 635-636.
28. VLADISAVLJEVIC G.T., TESCH S., SCHUBERT H. 'Preparation of water-in-oil emulsions using microporous polypropylene hollow fibers'. Chem. Eng. Proc 2001, 41:231-238.
29. WALSTRA P., SMULDERS P.E.A. 'Emulsion formation'. Modern Aspects of Emulsion Science 1998, Royal Society of Chemistry, Cambridge. B.P. Binks (Ed.).