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1. Introduction to characterization of nanoencapsulated food ingredients
by Elham Assadpour, Hadis Rostamabadi and Seid Mahdi Jafari
Section A: Morphology of nanoencapsulated food ingredients
2. Transmission electron microscopy (TEM) of nanoencapsulated food ingredients
by Hadis Rostamabadi, Seid Reza Falsafi and Seid Mahdi Jafari
3. Scanning electron microscopy (SEM) of nanoencapsulated food ingredients
by Khashayar Sarabandi, Pouria Gharehbeglou and Seid Mahdi Jafari
4. Confocal laser scanning microscopy (CLSM) of nanoencapsulated food ingredients
by Niloufar Sharif, Sara Khoshnoudi-Nia and Seid Mahdi Jafari
5. Atomic force microscopy (AFM) of nanoencapsulated food ingredients
by Zahra Emam-Djomeh, Ali Ebrahimi Pure and Monir Ebrahimi Pure
Section B: Size and surface characteristics of nanoencapsulated food ingredients
6. Dynamic light scattering (DLS) of nanoencapsulated food ingredients
Milena Martelli Tosi, Ana Paula Ramos, Bruno Stefani Esposto and Seid Mahdi Jafari
7. Surface charge (zeta-potential) of nanoencapsulated food ingredients
by Yiming Feng, Sean Russell Kilker and Youngsoo Lee
8. Surface composition of nanoencapsulated food ingredients by X-ray photoelectron spectroscopy (XPS)
by Zahra Rafiee, Mohammad Nejatian, Samad Bodbodak and Seid Mahdi Jafari
Section C: Structural analysis of nanoencapsulated food ingredients
9. X-ray diffraction (XRD) of nanoencapsulated food ingredients
by Seid Reza Falsafi, Hadis Rostamabadi and Seid Mahdi Jafari
10. Differential scanning calorimetry (DSC) of nanoencapsulated food ingredients
by Hamid Gharanjig, Kamaladin Gharanjig, Mozhgan Hosseinnezhad and Seid Mahdi Jafari
11. Fourier transform infrared (FT-IR) spectroscopy of nanoencapsulated food ingredients
by Hamed Hosseini and Seid Mahdi Jafari
12. Nuclear magnetic resonance (NMR) spectroscopy of nanoencapsulated food ingredients
by Roya Koshani and Seid Mahdi Jafari
13. Small angle scattering (SAS) techniques for analysis of nanoencapsulated food ingredients
by Amparo López-Rubio, Marta Martínez-Sanz and Elliot Paul Gilbert
Section D: Physicochemical and rheological characteristics of nanoencapsulated food ingredients
14. Optical analysis of nanoencapsulated food ingredients by color measurement
by Chi Ching Lee, Merve Tomas and Seid Mahdi Jafari
15. Rheological characterization of liquid nanoencapsulated food ingredients by viscometers
by Ioanna Mandala and Eftychios Apostolidis
16. Rheological analysis of solid-like nanoencapsulated food ingredients by rheometers
by Abdur Rehman, Qunyi Tong, Qayyum Shehzad, Rana Muhammad Aadil, Imran Mahmood Khan, Tahreem Riaz and Seid Mahdi Jafari
17. Spectroscopic and chromatographic analyses of nanoencapsulated food ingredients
by Ozg€ur Tarhan and Seid Mahdi Jafari
18. Antioxidant activity analysis of nanoencapsulated food ingredients
by Atefe Maqsoudlou, Hossein Mohebodini and Seid Mahdi Jafari
Characterization of Nanoencapsulated Food Ingredients, Volume Four in the Nanoencapsulation in the Food Industry series, introduces some of the common instrumental analysis and characterization methods for the evaluation of nanocarriers and nanoencapsulated ingredients in terms of their morphology, size distribution, surface charge and composition, appearance, physicochemical and rheological properties, and antioxidant activity.
Divided in five sections, the book covers the qualitative and quantitative properties of nanoencapsulated food ingredients by different characterization techniques, besides correlating nanocarrier behavior to their physicochemical and functional properties.
Authored by a team of global experts in the fields of nano- and microencapsulation of food, nutraceutical, and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation and nanodelivery systems.
- Shows how different properties of nanoencapsulated food ingredients can be analyzed
- Presents the mechanism of each characterization technique
- Investigates how the analytical results can be understood with nanoencapsulated ingredients
Academics, students, researchers, practitioners, and those who are working or interested in various fields of micro/nanoencapsulation of food, nutraceutical, and pharmaceutical ingredients particularly in the food and pharmaceutical areas
- No. of pages:
- © Academic Press 2020
- 10th March 2020
- Academic Press
- Paperback ISBN:
- eBook ISBN:
Dr. Seid Mahdi Jafari received his PhD degree in 2006 in Food Process Engineering from the University of Queensland, Australia. He has been working on the nanoemulsification and nanoencapsulation of food ingredients for the past decade. He is Associate Professor in the Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan, Iran, and he is an academic member of GAU (Iran). He has published more than 85 papers in top-ranked international food science journals and 18 book chapters, along with editing four books with LAP and Elsevier publishers. In November 2015, he was awarded as one of the top 1% scientists of the world with the highest citations by Thompson Reuters (Essential Scientific Indicators) in the field of Biological Sciences.
Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan, Iran
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