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Nanoencapsulation of Food Ingredients by Specialized Equipment
Volume 3 in the Nanoencapsulation in the Food Industry series
1st Edition - October 24, 2019
Editor: Seid Mahdi Jafari
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Nanoencapsulation of Food Ingredients by Specialized Equipment, Third Edition, a new volume in the Nanoencapsulation in the Food Industry series provides an overview of… Read more
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Nanoencapsulation of Food Ingredients by Specialized Equipment, Third Edition, a new volume in the Nanoencapsulation in the Food Industry series provides an overview of specialized developed equipment for the nanoencapsulation of food ingredients. Electro-spinning, electro-spraying, nano-spray dryer, micro/nano-fluidics systems and sonication devices are just some of the equipment analyzed in the book. Each chapter reviews the mechanisms of innovative devices for preparation of nanostructures, exploring the key factors in each device to control the efficiency of nanoencapsulation and revealing the morphologies and properties of nanoencapsulated ingredients produced by each equipment.
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 of nanoencapsulation.
Thoroughly explores the mechanisms of nanoencapsulation by specialized equipment
Elucidates the key factors in each device to control the efficiency of nanoencapsulation
Discusses the morphologies and properties of nanoencapsulated ingredients produced by each equipment
Academics, students, researchers, practitioners, and those who are working or interested in various fields of micro/nanoencapsulation of food, nutraceutical, and pharmaceutical ingredients, particularly in the food and pharmaceutical areas
An overview of specialized equipment for nanoencapsulation of food ingredients
1. Production of bioactive-loaded nanofibers by electrospinning
2. Production of bioactive-loaded nanoparticles by electrospraying
3. Production of bioactive-loaded nanoparticles by nano spray dryer
4. Production of bioactive-loaded nanocapsules by micro/nanofluidics
5. Production of bioactive-loaded nanocapsules by high pressure homogenizers
6. Production of bioactive-loaded nanocapsules by ultrasound devices
No. of pages: 478
Published: October 24, 2019
Imprint: Academic Press
Paperback ISBN: 9780128156711
eBook ISBN: 9780128156728
Seid Mahdi Jafari
Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2006. He has been working on the nanoemulsification and nanoencapsulation of food bioactive ingredients for the past 15 years. Now, as a full Professor, he is an academic member of GUASNR (Iran) and Adjunct Prof. in UVigo (Spain). He has published more than 320 papers in top-ranked International Food Science Journals and 60 book chapters along with editing 36 books with Elsevier, Springer, and Taylor & Francis.
In 2015, he was awarded as one of the top 1% world scientists by Thomson Reuters (Essential Scientific Indicators) in the field of Biological Sciences. In 2017, he was selected as one of the top national researchers by the Iranian Ministry of Science, Research, and Technology. He has been awarded as one of the world’s highly cited researchers by Clarivate Analytics (Web of Science), in 2018, 2019 and 2020; and a top reviewer in the field of agricultural and biological sciences by Publons (2018 and 2019).
Affiliations and expertise
Professor, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran