Nanoencapsulation Technologies for the Food and Nutraceutical Industries is a compendium which collects, in an easy and compact way, state-of-the-art details on techniques for nanoencapsulation of bioactive compounds in food and nutraceutical industries.
The book addresses important modern technologies, including biopolymer based nano-particle formation techniques, formulation based processes, such as nano-liposomes and nano-emulsions, process based nano-encapsulation, such as electro-spinning and nano-spray drying, natural nano-carrier based processes, like casein and starch nano-particles, and other recent advances.
This definitive reference manual is ideal for researchers and industry personnel who want to learn more about basic concepts and recent developments in nanotechnology research.
- Serves as a compendium of recent techniques and systems for nanoencapsulation of bioactive compounds
- Brings together basic concepts and the potential of nanoencapsulation technologies, also including their novel applications in functional foods and nutraceutical systems
- Includes biopolymer based nano-particle formation techniques, formulation based processes, process based nanoencapsulation, and nano-carrier based process
Researchers and industry personnel in food science in general, professionals in the food engineering, food processing, food ingredients and nutraceutical areas that are related to the nanotechnology/ microencapsulation field
- An overview of nano-encapsulation techniques and their classification
2. Encapsulation by nano-emulsions
3. Encapsulation by nano-liposomes
4. Encapsulation by nano-structured lipid carriers
5. Nano-capsul formation by caseins
6. Nano-capsul formation by nano-crystals
7. Nano-capsul formation by cyclodextrins
8. Nano-capsul formation by electro-spinning
9. Nano-capsul formation by electro-spraying
10. Nano-capsul formation by nano-spray dryer
11. Nano-capsul formation by individual biopolymer nano-particles
12. Nano-capsul formation by complexation of biopolymers
13. Bioavailability and release of bioactive components from nano-capsuls
14. Instrumental analysis and characterization of nano-capsuls
15. Safety and regulatory issues of nano-capsuls
- No. of pages:
- © Academic Press 2017
- 31st March 2017
- Academic Press
- Paperback ISBN:
Dr. Jafari received his PhD degree in Food Process Engineering from the University of Queensland (Australia), in 2006. He has been working on the micro/nano-encapsulation of food ingredients for the past decade. Now, as an associate professor, he is an academic member of GAU (Iran). He has published more than 40 papers in top-ranked international food science journals and is the author for the book titled “Encapsulation of Nano-Emulsions by Spray Drying” published by LAP (Germany), 2009.
Associate Professor, 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