Nanoencapsulation Technologies for the Food and Nutraceutical Industries

Nanoencapsulation Technologies for the Food and Nutraceutical Industries

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Description

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.
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Product details

  • Paperback | 636 pages
  • 152 x 229 x 32.51mm | 1,000g
  • Academic Press Inc
  • San Diego, United States
  • English
  • 0128094362
  • 9780128094365

Table of contents

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
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About Seid Mahdi Jafari

Dr. Seid Mahdi Jafari received his PhD degree in Food Process Engineering from the University of Queensland (Australia), in 2006. He has been working on the nanoemulsification and nanoencapsulation of food ingredients for the past decade. Now, as an Associate Professor, he is an academic member of GAU (Iran). He has published more than 85 papers in top-ranked International Food Science Journals (h-index=23) and 18 book chapters along with editing 4 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.
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