Lipid-Based Nanostructures for Food Encapsulation Purposes - 1st Edition - ISBN: 9780128156735

Lipid-Based Nanostructures for Food Encapsulation Purposes, Volume 2

1st Edition

Series Volume Editors: Seid Jafari
Paperback ISBN: 9780128156735
Imprint: Academic Press
Published Date: 1st August 2019
Page Count: 600
Sales tax will be calculated at check-out Price includes VAT/GST

Institutional Subscription

Secure Checkout

Personal information is secured with SSL technology.

Free Shipping

Free global shipping
No minimum order.

Table of Contents

An overview of lipid-based nanostructures for encapsulation of food ingredients

Section 1: Nanoemulsions for encapsulation of food ingredients
Encapsulation by single O/W and W/O nanoemulsions
Encapsulation by double nanoemulsions
Encapsulation by structural nanoemulsions
Encapsulation by microemulsions
Encapsulation by pickering nanoemulsions

Section 2: Lipid nano carriers for encapsulation of food ingredients
Encapsulation by solid lipid nanoparticles (SLNs) 
Encapsulation by nanostructured lipid carriers (NLCs)
Encapsulation by nano-organogels (nano-oleogels)

Section 3: Nanostructured phospholipid carriers for encapsulation of food ingredients
Encapsulation by nano-liposomes
Encapsulation by nano-phytosomes

Section 4: Nanostructured surfactants for encapsulation of food ingredients
Encapsulation by niosomes
Encapsulation by dendrimeters


Description

Lipid-Based Nanostructures for Food Encapsulation Purposes, a volume in the Nanoencapsulation in the Food Industry series, reviews recent studies on formulation and evaluation of different categories of lipid-based nano-carriers, and discusses how lipid nanoencapsulation is a feasible technology to be used in the food industry.

Lipid-based nano-encapsulation systems are mostly used in the food, pharmaceutical and cosmetic industries. This book covers the main types which have been studied and developed in recent years, including nano-emulsions, nano-liposomes, nanostructured lipid carriers and surfactant nanoparticles. 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 of nanoencapsulation.

Key Features

  • Provides recent studies on formulation and evaluation of different categories of lipid-based nanocarriers
  • Discusses how technology of lipid nanoencapsulation can be used in industries
  • Summarizes the practical application of nanostructures from lipid formulations such as nanoemulsions, nanoliposomes, and nanostructured lipid carriers

Readership

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


Details

No. of pages:
600
Language:
English
Copyright:
© Academic Press 2019
Published:
Imprint:
Academic Press
Paperback ISBN:
9780128156735

Ratings and Reviews


About the Series Volume Editors

Seid  Jafari

Seid Jafari Series Volume Editor

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.

Affiliations and Expertise

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