Application of Nano/Microencapsulated Ingredients in Food Products
- 1st Edition, Volume 6 - October 17, 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
Description
Description
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.
Key features
Key features
- 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
Readership
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
Table of contents
Table of contents
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
Product details
Product details
- Edition: 1
- Latest edition
- Volume: 6
- Published: October 17, 2020
- Language: English
About the editor
About the editor
SJ
Seid Mahdi Jafari
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.