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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
- 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:
- © Academic Press 2017
- 26th May 2017
- 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 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 160 papers in top-ranked international journals and 30 book chapters along with editing36 books. In November 2015, he was awarded as one of the top 1% world 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 November 2018, 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 (September 2019).
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