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Release and Bioavailability of Nanoencapsulated Food Ingredients - 1st Edition - ISBN: 9780128156650, 9780128156667

Release and Bioavailability of Nanoencapsulated Food Ingredients, Volume 5

1st Edition

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Series Volume Editor: Seid Jafari
Paperback ISBN: 9780128156650
eBook ISBN: 9780128156667
Imprint: Academic Press
Published Date: 2nd June 2020
Page Count: 508
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Table of Contents

Section 1: Mechanisms of bioactive release from nanoencapsulated food systems
1. Controlled release of nanoencapsulated food ingredients
2. Targeted release of nanoencapsulated food ingredients

Section 2: Different approaches for studying the release profile of nanoencapsulated food ingredients
3. In-vitro assays of nanoencapsulated food ingredients
4. In-vivo assays of nanoencapsulated food ingredients

Section 3: Modeling of release data from nanoencapsulated food ingredients
5. Mathematical release modeling of nanoencapsulated food ingredients by experimental models
6. Cellular automata technique for release modelling of nanoencapsulated food ingredients
7. Monte Carlo technique for release modelling of nanoencapsulated food ingredients
8. Intelligent release modeling of nanoencapsulated food ingredients by ANNs and ANFIS

Section 4: Bioavailability of nanoencapsulated food ingredients
9. Biological fate of nanoencapsulated food bioactives
10. Muco-adhesive delivery systems for nanoencapsulated food ingredients
11. Bioavailability analysis of nanoencapsulated food bioactives
12. Importance of release and bioavailability studies for nanoencapsulated food ingredients


Description

Release and Bioavailability of Nanoencapsulated Food Ingredients, volume five in the Nanoencapsulation in the Food Industry series, reviews different release mechanisms of nanoencapsulated food ingredients. The book discusses mathematical and intelligent modeling of the release of bioactive agents from nano-vehicles to better understand their release mechanisms, while also covering different approaches for studying the release profile of these ingredients (such as in-vitro and in-vivo assays). Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title will be of great value to those engaged in various fields of nanoencapsulation.

Key Features

  • Thoroughly explores the different release mechanisms of nanoencapsulated food ingredients
  • Examines the release of bioactive ingredients by in vitro and in vivo systems
  • Discusses different approaches for modeling the release data of nanoencapsulated ingredients

Readership

Academics, students, researchers, practitioners, and those who are working or interested in various fields of micro/nanoencapsulation of food, nutraceuticals, and pharmaceutical ingredients particularly in the food and pharmaceutical areas


Details

No. of pages:
508
Language:
English
Copyright:
© Academic Press 2020
Published:
2nd June 2020
Imprint:
Academic Press
Paperback ISBN:
9780128156650
eBook ISBN:
9780128156667

Ratings and Reviews


About the Series Volume Editor

Seid Jafari

Seid Jafari

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