Nanoencapsulation of Food Bioactive Ingredients

Principles and Applications

Häftad, Engelska, 2017

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Beskrivning

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.

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

Produktinformation

Utgivningsdatum:2017-05-26
Mått:152 x 229 x undefined mm
Vikt:820 g
Format:Häftad
Språk:Engelska
Antal sidor:500
Förlag:Elsevier Science
ISBN:9780128097403

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2007. Now, he is afull-time Prof. in GUASNR (Iran) and part-time Prof. in SAAS (China).He has published more than 850 papers in International Journals (h-index=124in 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.

Innehållsförteckning

1. Introduction to nano-encapsulation techniques2. Nano-encapsulation of natural food colorants3. Nano-encapsulation of phenolic compounds and antioxidants4. Nano-encapsulation of food antimicrobial agents5. Nano-encapsulation of vitamins6. Nano-encapsulation of fish oil and essential fatty acids7. Nano-encapsulation of flavors and essential oils8. Nano-encapsulation of enzymes, bioactive peptides and biological molecules9. Nano-encapsulation of other food ingredients10. Controlled release of bioactive components from nano-capsules11. Analysis and characterization of nano-encapsulated food ingredients12. Conclusion, future trends, and regulatory issues