Release and Bioavailability of Nanoencapsulated Food Ingredients

Buch | Softcover

508 Seiten

2020
Academic Press Inc (Verlag)
978-0-12-815665-0 (ISBN)

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Release and Bioavailability of Nanoencapsulated Food Ingredients, volume five in the Nanoencapsulation in the Food Industry series, reviews different release mechanisms of nanoencapsulated food ingredients. The book discusses mathematical and intelligent modeling of the release of bioactive agents from nano-vehicles to better understand their release mechanisms, while also covering different approaches for studying the release profile of these ingredients (such as in-vitro and in-vivo assays). Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title will be of great value to those engaged in various fields of nanoencapsulation.

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.

Section 1: Mechanisms of bioactive release from nanoencapsulated food systems 1. Controlled release of nanoencapsulated food ingredients 2. Targeted release of nanoencapsulated food ingredients

Section 2: Different approaches for studying the release profile of nanoencapsulated food ingredients 3. In-vitro assays of nanoencapsulated food ingredients 4. In-vivo assays of nanoencapsulated food ingredients

Section 3: Modeling of release data from nanoencapsulated food ingredients 5. Mathematical release modeling of nanoencapsulated food ingredients by experimental models 6. Cellular automata technique for release modelling of nanoencapsulated food ingredients 7. Monte Carlo technique for release modelling of nanoencapsulated food ingredients 8. Intelligent release modeling of nanoencapsulated food ingredients by ANNs and ANFIS

Section 4: Bioavailability of nanoencapsulated food ingredients 9. Biological fate of nanoencapsulated food bioactives 10. Muco-adhesive delivery systems for nanoencapsulated food ingredients 11. Bioavailability analysis of nanoencapsulated food bioactives 12. Importance of release and bioavailability studies for nanoencapsulated food ingredients

Erscheinungsdatum	08.06.2020
Reihe/Serie	Nanoencapsulation in the Food Industry
Verlagsort	San Diego
Sprache	englisch
Maße	152 x 229 mm
Gewicht	790 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-12-815665-1 / 0128156651
ISBN-13	978-0-12-815665-0 / 9780128156650
Zustand	Neuware