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Nanoencapsulation of Food Bioactive Ingredients Principles and Applications

Jafari Seid Mahdi
Heftet / 2017 / Engelsk

Produktdetaljer

ISBN
9780128097403
Publisert
2017-05-26
Utgiver
Elsevier Science Publishing Co Inc
Vekt
820 gr
Høyde
229 mm
Bredde
152 mm
Aldersnivå
P, 06
Språk
Product language
Engelsk
Format
Product format
Heftet
Antall sider
500

Redaktør
Jafari Seid Mahdi

Biografisk notat

Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2007. Now, he is a full-time Prof. in GUASNR (Iran) and part-time Prof. in SAAS (China). He has published more than 850 papers in International Journals (h-index=124 in Scopus and 136 in Google Scholar) and 110 book chapters/40 books with Elsevier, Springer, and Taylor & Francis. Selected achievements: - One of the world’s highly cited researchers (1% top scientists) by Scopus (Elsevier) - One of the top national researchers by the Iranian Ministry of Science, Research, and Technology - One of the world’s highly cited researchers (HCR; 0.1% top scientists) by Clarivate Analytics (Web of Science) - A top reviewer in the field of agricultural and biological sciences by Publons.

Nanoencapsulation of Food Bioactive Ingredients Principles and Applications

Jafari Seid Mahdi
Heftet / 2017 / Engelsk
Jafari Seid Mahdi
Heftet / 2017 / Engelsk
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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.
Les mer
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
Les mer
Explains different categories of nanoencapsulated food ingredients, covering their applications, nanoencapsulation techniques, release mechanisms and characterization methods
Explains different categories of nanoencapsulated food ingredients, covering their applications, nanoencapsulation techniques, release mechanisms and characterization methods
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
Les mer

Relaterte produkter

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.
Les mer
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
Les mer
Explains different categories of nanoencapsulated food ingredients, covering their applications, nanoencapsulation techniques, release mechanisms and characterization methods
Explains different categories of nanoencapsulated food ingredients, covering their applications, nanoencapsulation techniques, release mechanisms and characterization methods
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
Les mer

Produktdetaljer

ISBN
9780128097403
Publisert
2017-05-26
Utgiver
Elsevier Science Publishing Co Inc
Vekt
820 gr
Høyde
229 mm
Bredde
152 mm
Aldersnivå
P, 06
Språk
Product language
Engelsk
Format
Product format
Heftet
Antall sider
500

Redaktør
Jafari Seid Mahdi

Biografisk notat

Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2007. Now, he is a full-time Prof. in GUASNR (Iran) and part-time Prof. in SAAS (China). He has published more than 850 papers in International Journals (h-index=124 in Scopus and 136 in Google Scholar) and 110 book chapters/40 books with Elsevier, Springer, and Taylor & Francis. Selected achievements: - One of the world’s highly cited researchers (1% top scientists) by Scopus (Elsevier) - One of the top national researchers by the Iranian Ministry of Science, Research, and Technology - One of the world’s highly cited researchers (HCR; 0.1% top scientists) by Clarivate Analytics (Web of Science) - A top reviewer in the field of agricultural and biological sciences by Publons.

Relaterte produkter