Lipid-Based Nanostructures for Food Encapsulation Purposes - 1st Edition - ISBN: 9780128156735, 9780128156742

Lipid-Based Nanostructures for Food Encapsulation Purposes, Volume 2

1st Edition

Volume 2 in the Nanoencapsulation in the Food Industry series

Series Volume Editors: Seid Jafari
Paperback ISBN: 9780128156735
eBook ISBN: 9780128156742
Imprint: Academic Press
Published Date: 6th August 2019
Page Count: 564
Sales tax will be calculated at check-out Price includes VAT/GST
155.00
116.25
116.25
116.25
124.00
116.25
116.25
124.00
175.00
131.25
131.25
131.25
140.00
131.25
131.25
140.00
200.00
150.00
150.00
150.00
160.00
150.00
150.00
160.00
279.94
209.96
209.96
209.96
223.95
209.96
209.96
223.95
Unavailable
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

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

Section 1: Nanoemulsions for encapsulation of food ingredients
2. Encapsulation by single O/W and W/O nanoemulsions
3. Encapsulation by double nanoemulsions
4. Encapsulation by structural nanoemulsions
5. Encapsulation by microemulsions
6. Encapsulation by pickering nanoemulsions

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

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

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


Description

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

Key Features

  • Provides recent studies on the 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 work or are interested in various fields of micro/nanoencapsulation of food, nutraceutical, and pharmaceutical ingredients particularly in the food and pharmaceutical areas


Details

No. of pages:
564
Language:
English
Copyright:
© Academic Press 2019
Published:
6th August 2019
Imprint:
Academic Press
Paperback ISBN:
9780128156735
eBook ISBN:
9780128156742

Ratings and Reviews


About the Series Volume Editors

Seid Jafari

Seid Jafari Series Volume Editor

Prof. Seid Mahdi Jafari received his PhD from the University of Queensland, Australia, in 2006. He has been working on nanoencapsulation of food bioactives for the past 15 years. Now, as a full professor, he is an academic member of GUASNR, Iran. He has published more than 200 papers (h-index=43 and 50, in Scopus and Google Scholar, respectively) in top-ranked international journals and 35 book chapters along with editing 36 books. In Nov. 2015, he was awarded as one of the top 1% world’s scientists by Thomson Reuters (Essential Scientific Indicators) in the field of Biological Sciences. Also in December 2017, he was selected as one of the top national researchers by the Iranian Ministry of Science, Research, and Technology. Recently in Nov. 2018, and Nov. 2019 he was awarded as one of the world’s highly cited researchers by Clarivate Analytics (Web of Science); and top reviewer in the field of agricultural and biological sciences selected by Publons (Sep. 2018, and Sep. 2019).

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