Application of Nano/Microencapsulated Ingredients in Food Products
- 1st Edition, Volume 6 - October 17, 2020
- Imprint: Academic Press
- Editor: Seid Mahdi Jafari
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 1 5 7 2 6 - 8
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 1 6 5 1 9 - 5
Application of Nano/Microencapsulated Ingredients in Food Products, a volume in the Nanoencapsulation in the Food Industry series, presents applications of nano/micr… Read more
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Request a sales quoteApplication of Nano/Microencapsulated Ingredients in Food Products, a volume in the Nanoencapsulation in the Food Industry series, presents applications of nano/micro-encapsulated ingredients such as vitamins, minerals, flavors, colorants, enzymes, probiotics antioxidants and many other bioactive components in different groups of food products. Each chapter explores nano/microencapsulated ingredients in food products, including beverages, cereal flours and bakery products, meat, oils and fats, salt, spices and seasonings, functional supplements, and in chewing gum. In addition, the book explores active food packaging and edible coatings with nano/microencapsulated ingredients.
Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation.
- Clarifies which nanoencapsulated ingredients can be applied for different food products
- Thoroughly explores the influence of nanoencapsulated ingredients on the qualitative properties of different food products
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
- Cover image
- Title page
- Table of Contents
- Copyright
- Dedication
- Contributors
- Preface to the Series
- Chapter 1: Design and formulation of nano/micro-encapsulated natural bioactive compounds for food applications
- Abstract
- 1: Introduction
- 2: Formulation strategies for encapsulation purposes
- 3: Encapsulation for food applications: An overview
- 4: Incorporation of encapsulated bioactives into different food products
- 5: Commercialization of encapsulated food compounds; Market perspective and current status
- 6: Conclusions and future perspectives
- Chapter 2: Application of nano/microencapsulated ingredients in milk and dairy products
- Abstract
- 1: Introduction
- 2: Interactions between milk components and bioactive ingredients and the corresponding protection approaches
- 3: The most common bioactive ingredients incorporated into milk and dairy products
- 4: Safety concerns regarding encapsulated bioactive ingredients in milk and dairy foods
- 5: Conclusions
- Chapter 3: Application of nano/microencapsulated ingredients in drinks and beverages
- Abstract
- 1: Introduction
- 2: Nano and microencapsulated ingredients in beverages
- 3: Future perspectives
- 4: Conclusion
- Chapter 4: Active food packaging with nano/microencapsulated ingredients
- Abstract
- 1: Introduction
- 2: Micro and nanoencapsulation techniques
- 3: Active packaging
- 4: Conclusion
- Chapter 5: Edible films and coatings as carriers of nano and microencapsulated ingredients
- Abstract
- Acknowledgments
- 1: Introduction
- 2: Materials and methodologies for the production of edible films and coatings
- 3: Micro and nanoencapsulation systems for food applications
- 4: Edible films and coatings for incorporation of functional ingredients
- 5: Encapsulated functional ingredients added to films and coatings
- 6: Behavior of films and coatings loaded with functional compounds
- 7: Conclusion
- Chapter 6: Application of nano/microencapsulated ingredients in cereal flours and bakery products
- Abstract
- 1: Introduction
- 2: Bakery sector
- 3: Nano/microencapsulation techniques
- 4: Application of encapsulated ingredients in the bakery sector
- 5: Future trends and opportunities
- Chapter 7: Application of nano/microencapsulated ingredients in meat products
- Abstract
- 1: Introduction
- 2: General aspects of meat: Proximal and physicochemical composition
- 3: Nano/microencapsulation
- 4: Application of nano/microencapsulated ingredients in meat products
- 5: Packaging incorporated with encapsulated ingredients used into meat and meat products
- 6: Future trends and remarks
- Chapter 8: Application of nano/microencapsulated ingredients in chewing gum
- Abstract
- 1: Introduction
- 2: Encapsulation of chewing gum ingredients
- 3: Medicated chewing gums (MCGs)
- 4: Concluding remarks
- Chapter 9: Application of nano/microencapsulated ingredients in oil/fat-based products
- Abstract
- 1: Introduction
- 2: Nano/microencapsulation techniques
- 3: Characterization of nano/microencapsulated systems
- 4: Encapsulated ingredients in oil/fat-based foods
- 5: Concluding remarks
- Chapter 10: Salt, spices, and seasonings formulated with nano/microencapsulated ingredients
- Abstract
- 1: Introduction
- 2: Consumer’s trend
- 3: Concept of industrial blends
- 4: The importance of encapsulated ingredients in food systems
- 5: Application of encapsulated salts, herbs, and spices in food systems
- 6: Encapsulated compounds of herbs, spices and other sources in seasonings
- 7: Encapsulated minerals in salts
- 8: Conclusion
- Chapter 11: Application of antimicrobial-loaded nano/microcarriers in different food products
- Abstract
- 1: Introduction
- 2: Antimicrobial agents from natural resources
- 3: Nano/microencapsulation of different antimicrobial agents for food applications
- 4: Carriers (wall materials) for antimicrobial agents and their food suitability
- 5: Encapsulation techniques for antimicrobial agents and suitability for food
- 6: Controlled release of antimicrobial agents
- 7: Application of micro/nanoencapsulated antimicrobial agents in food
- 8: Conclusion
- Index
- Edition: 1
- Volume: 6
- Published: October 17, 2020
- Imprint: Academic Press
- No. of pages: 548
- Language: English
- Paperback ISBN: 9780128157268
- eBook ISBN: 9780128165195
SJ
Seid Mahdi Jafari
Dr. Seid Mahdi Jafari received his PhD degree in 2006 in Food Process Engineering from the University of Queensland, Australia. He has extensive experience in the field of food process engineering, conducting research on nanotechnology and its processes and being reviewer of some important journals as Innovative Food Science & Emerging Technologies, Journal of Food Engineering, Journal of Food Process Engineering, Industrial Crops and Products and Food Technology and Biotechnology. 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.
1. “Encapsulation of Nano-Emulsions by Spray Drying” published by LAP (Germany), 2009,
2. "Nano-encapsulation Technologies for the Food and Nutraceutical Industries", Elsevier, 2017,
3. "Nano-encapsulation of Food Bioactive Ingredients; Principles and Applications", Elsevier, 2017,
4. "Nano-emulsions: Formulation, Characterization, and Applications", Elsevier, 2017 (co-edited with Prof. David Julian McClements).
5 . “Nanoencapsulation in the Food Industry Series”. This is a 7 volume series approved in 2017 that is going to be published over the course of 2019-2021.
and some book chapters such as:
· Jafari, S.M., Fathi, M., and Mandala, I.G., 2015. Chapter 13: "Emerging product formation" in the book "Food Waste Recovery: Processing technologies and industrial techniques", Edited by Galanakis, C., Elsevier. ISBN: 978-0-12-800351-0.
· Jafari, S.M. and McClements, D.J., 2017. Chapter 1: "Nanotechnology approaches for increasing nutrient bioavailability" in the book "Advances in Nutrition and Food Research (Vol. 81)", Edited by Toldra, F., Elsevier.
Locally in Iran, he has also published 20 books in Persian. 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
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, IranRead Application of Nano/Microencapsulated Ingredients in Food Products on ScienceDirect