Nanoencapsulation of Food Bioactive Ingredients
Principles and Applications
- 1st Edition - May 25, 2017
- Latest edition
- Editor: Seid Mahdi Jafari
- Language: English
Nanoencapsulation of Food Bioactive Ingredients: Principles and Applications brings different nanoencapsulated food bioactive ingredients, their structure, applications, preparati… Read more
Description
Description
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.
Key features
Key features
- 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
Readership
Readership
Researchers, industrials, academics, students, and those who are working or interested in various branches of encapsulation for food ingredients and nutraceutical purposes
Table of contents
Table of contents
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
Product details
Product details
- Edition: 1
- Latest edition
- Published: May 26, 2017
- 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.