Application of Nano/Microencapsulated Ingredients in Food Products
- 1st Edition, Volume 6 - October 21, 2020
- Latest edition
- Editor: Seid Mahdi Jafari
- Language: English
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
Application 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
1. The role of nano/micro-encapsulated ingredients in food formulations
2. Nano/microencapsulated ingredients in milk and dairy products
3. Nano/microencapsulated ingredients in drinks and beverages
4. Active food packaging with nano/microencapsulated ingredients
5. Edible coatings with nano/microencapsulated ingredients
6. Nano/microencapsulated ingredients in cereal flours and bakery products
7. Nano/microencapsulated ingredients in meat products
8. Nano/microencapsulated ingredients in chewing gum
9. Nano/microencapsulated ingredients in oils and fats
10. Salt, spices and seasonings formulated with nano/microencapsulated ingredients
11. Functional supplements and raw materials formulated with nano/microencapsulated ingredients
2. Nano/microencapsulated ingredients in milk and dairy products
3. Nano/microencapsulated ingredients in drinks and beverages
4. Active food packaging with nano/microencapsulated ingredients
5. Edible coatings with nano/microencapsulated ingredients
6. Nano/microencapsulated ingredients in cereal flours and bakery products
7. Nano/microencapsulated ingredients in meat products
8. Nano/microencapsulated ingredients in chewing gum
9. Nano/microencapsulated ingredients in oils and fats
10. Salt, spices and seasonings formulated with nano/microencapsulated ingredients
11. Functional supplements and raw materials formulated with nano/microencapsulated ingredients
- Edition: 1
- Latest edition
- Volume: 6
- Published: October 21, 2020
- Language: English
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