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Nanoencapsulation of Food Bioactive Ingredients
Principles and Applications
1st Edition - May 25, 2017
Editor: Seid Mahdi Jafari
Language: English
Paperback ISBN:9780128097403
9 7 8 - 0 - 1 2 - 8 0 9 7 4 0 - 3
eBook ISBN:9780128097410
9 7 8 - 0 - 1 2 - 8 0 9 7 4 1 - 0
Nanoencapsulation of Food Bioactive Ingredients: Principles and Applications brings different nanoencapsulated food bioactive ingredients, their structure, applications, preparati…Read more
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Nanoencapsulation of Food Bioactive Ingredients: Principles and Applications brings different nanoencapsulated food bioactive ingredients, their structure, applications, preparation, formulations and encapsulation methodologies, covering a wide range of compounds and giving detailed examples of the issues faced in their nano-encapsulation. The book addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors, essential oils, fish oil and essential fatty acids, and other related ingredients. As a definitive manual for researchers and industry personnel working, or interested in, various branches of encapsulation for food ingredients and nutraceutical purposes, users will find this a great reference.
Explains different categories of nanoencapsulated food ingredients, covering their applications, nanoencapsulation techniques, release mechanisms and characterization methods
Addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors and essential oils
Provides a deep understanding and potential of nanoencapsulated food ingredients, as well as their novel applications in functional foods and nutraceutical systems
Researchers, industrials, academics, students, and those who are working or interested in various branches of encapsulation for food ingredients and nutraceutical purposes
1. Introduction to nano-encapsulation techniques
2. Nano-encapsulation of natural food colorants
3. Nano-encapsulation of phenolic compounds and antioxidants
4. Nano-encapsulation of food antimicrobial agents
5. Nano-encapsulation of vitamins
6. Nano-encapsulation of fish oil and essential fatty acids
7. Nano-encapsulation of flavors and essential oils
8. Nano-encapsulation of enzymes, bioactive peptides and biological molecules
9. Nano-encapsulation of other food ingredients
10. Controlled release of bioactive components from nano-capsules
11. Analysis and characterization of nano-encapsulated food ingredients
12. Conclusion, future trends, and regulatory issues
No. of pages: 500
Language: English
Edition: 1
Published: May 25, 2017
Imprint: Academic Press
Paperback ISBN: 9780128097403
eBook ISBN: 9780128097410
SJ
Seid Mahdi Jafari
Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland in Australia in 2006. He is now a Professor at GUASNR (Iran). He has published more than 650 papers in international journals (h-index= 97 in Scopus), 100 book chapters, and 36 books with Elsevier, Springer, and Taylor & Francis. Jafari was recognized as one of the top national researchers by the Iranian Ministry of Science, Research, and Technology (2017). He has been listed as one of the world’s highly cited researchers by Clarivate Analytics (Web of Science) in 2018, 2019, and 2020. He has also been recognized as a top reviewer in the field of agricultural and biological sciences by Publons (2018 and 2019). His website is “http://www.smjafari.com.”
Affiliations and expertise
Professor, Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
Read Nanoencapsulation of Food Bioactive Ingredients on ScienceDirect