Nanoencapsulation Technologies for the Food and Nutraceutical Industries

Buch | Softcover

636 Seiten

2017
Academic Press Inc (Verlag)
978-0-12-809436-5 (ISBN)

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Nanoencapsulation Technologies for the Food and Nutraceutical Industries is a compendium which collects, in an easy and compact way, state-of-the-art details on techniques for nanoencapsulation of bioactive compounds in food and nutraceutical industries.

The book addresses important modern technologies, including biopolymer based nano-particle formation techniques, formulation based processes, such as nano-liposomes and nano-emulsions, process based nano-encapsulation, such as electro-spinning and nano-spray drying, natural nano-carrier based processes, like casein and starch nano-particles, and other recent advances.

This definitive reference manual is ideal for researchers and industry personnel who want to learn more about basic concepts and recent developments in nanotechnology research.

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.

1. An overview of nanoencapsulation techniques and their classification

Part One: Lipid-Formulation Based Nanoencapsulation Technologies 2. Encapsulation by nanoemulsions 3. Encapsulation by nanoliposomes 4. Encapsulation by nanostructured lipid carriers

Part Two: Natural Nanocarrier-Based Nanoencapsulation Technologies 5. Nanocapsule formation by caseins 6. Nanocapsule formation by nanocrystals 7. Nanocapsule formation by cyclodextrins

Part Three: Nanoencapsulation Technologies Based on Special Equipment 8. Nanocapsule formation by electrospinning 9. Nanocapsule formation by electrospraying 10. Nanocapsules formation by nano spray drying

Part Four: Nanoencapsulation Technologies Based on Biopolymer Nanoparticles 11. Nanocapsule formation by individual biopolymer nanoparticles 12. Nanocapsule formation by complexation of biopolymers

Part Five: Bioavailability, Characterization, and Safety of Nano-Encapsulated Ingredients 13. Bioavailability and release of bioactive components from nanocapsules 14. Instrumental analysis and characterization of nanocapsules 15. Safety and regulatory issues of nanocapsules

Erscheinungsdatum	02.04.2017
Verlagsort	San Diego
Sprache	englisch
Maße	152 x 229 mm
Gewicht	1000 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-12-809436-2 / 0128094362
ISBN-13	978-0-12-809436-5 / 9780128094365
Zustand	Neuware