Nanoencapsulation of Food Ingredients by Specialized Equipment

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

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  • Author : Anonim
  • Publisher : Academic Press
  • Pages : 478 pages
  • ISBN : 0128156724
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKNanoencapsulation of Food Ingredients by Specialized Equipment

Nanoencapsulation of Food Ingredients by Specialized Equipment

Nanoencapsulation of Food Ingredients by Specialized Equipment
  • Author : Anonim
  • Publisher : Academic Press
  • Release : 24 October 2019
GET THIS BOOKNanoencapsulation of Food Ingredients by Specialized Equipment

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

Characterization of Nanoencapsulated Food Ingredients

Characterization of Nanoencapsulated Food Ingredients
  • Author : Anonim
  • Publisher : Academic Press
  • Release : 07 March 2020
GET THIS BOOKCharacterization of Nanoencapsulated Food Ingredients

Characterization of Nanoencapsulated Food Ingredients, Volume Four in the Nanoencapsulation in the Food Industry series, introduces some of the common instrumental analysis and characterization methods for the evaluation of nanocarriers and nanoencapsulated ingredients in terms of their morphology, size distribution, surface charge and composition, appearance, physicochemical and rheological properties, and antioxidant activity. Divided in five sections, the book covers the qualitative and quantitative properties of nanoencapsulated food ingredients by different characterization techniques, besides correlating nanocarrier behavior to their physicochemical and

Nanoencapsulation of Food Bioactive Ingredients

Nanoencapsulation of Food Bioactive Ingredients
  • Author : Seid Mahdi Jafari
  • Publisher : Academic Press
  • Release : 25 May 2017
GET THIS BOOKNanoencapsulation of Food Bioactive Ingredients

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,

Biopolymer Nanostructures for Food Encapsulation Purposes

Biopolymer Nanostructures for Food Encapsulation Purposes
  • Author : Seid Mahdi Jafari
  • Publisher : Academic Press
  • Release : 14 June 2019
GET THIS BOOKBiopolymer Nanostructures for Food Encapsulation Purposes

Biopolymer Nanostructures for Food Encapsulation Purposes, a volume in the Nanoencapsulation in the Food Industry series, guides readers on how to fabricate and apply nanostructures from different proteins, carbohydrates and chemical sources for food encapsulation purposes. This book covers recent and applied research in all disciplines of bioactive and nutrient delivery. Chapters emphasize original results relating to experimental, theoretical, formulations and/or applications of nano-structured biopolymers. Includes updated applications of biopolymer nanostructures from different protein, carbohydrate and chemical sources Discloses

Lipid-Based Nanostructures for Food Encapsulation Purposes

Lipid-Based Nanostructures for Food Encapsulation Purposes
  • Author : Anonim
  • Publisher : Academic Press
  • Release : 03 August 2019
GET THIS BOOKLipid-Based Nanostructures for Food Encapsulation Purposes

Lipid-Based Nanostructures for Food Encapsulation Purposes, Volume Two in the Nanoencapsulation in the Food Industry series, reviews recent studies on the formulation and evaluation of different categories of lipid-based nano-carriers and discusses how lipid nanoencapsulation is a feasible technology for the food industry. This book covers nano-emulsions, nano-liposomes, nanostructured lipid carriers and surfactant nanoparticles. 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

Nanomaterials in Bionanotechnology

Nanomaterials in Bionanotechnology
  • Author : Ravindra Pratap Singh,Kshitij RB Singh
  • Publisher : CRC Press
  • Release : 18 August 2021
GET THIS BOOKNanomaterials in Bionanotechnology

Nanomaterials in Bionanotechnology: Fundamentals and Applications offers a comprehensive treatment of nanomaterials in biotechnology from fundamentals to applications, along with their prospects. This book explains the basics of nanomaterial properties, synthesis, biological synthesis, and chemistry and demonstrates how to use nanomaterials to overcome problems in agricultural, environmental, and biomedical applications. Features Covers nanomaterials for environmental analysis and monitoring for heavy metals, chemical toxins, and water pollutant detection Describes nanomaterials-based biosensors and instrumentation and use in disease diagnosis and therapeutics Discusses

Emulsion‐based Encapsulation of Antioxidants

Emulsion‐based Encapsulation of Antioxidants
  • Author : M. Ali Aboudzadeh
  • Publisher : Springer Nature
  • Release : 22 February 2021
GET THIS BOOKEmulsion‐based Encapsulation of Antioxidants

The limited aqueous solubility of bioactive pharmaceutical ingredients presents a tremendous challenge in the development of new drugs. In recent years, methods have been developed to protect these sensitive bioactive compounds, namely antioxidants, with the aim of increasing the public sanitation grades. Emulsion-based systems are particularly interesting as colloidal delivery encapsulation systems, because they can easily be created from food-grade ingredients using relatively simple processing protocols. It is one of the most favorable delivery systems to increase the solubility of

Nanoencapsulation Technologies for the Food and Nutraceutical Industries

Nanoencapsulation Technologies for the Food and Nutraceutical Industries
  • Author : Seid Mahdi Jafari
  • Publisher : Academic Press
  • Release : 11 April 2017
GET THIS BOOKNanoencapsulation Technologies for the Food and Nutraceutical Industries

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

Encapsulation in Food Processing and Fermentation

Encapsulation in Food Processing and Fermentation
  • Author : Steva Lević,Viktor Nedović,Branko Bugarski
  • Publisher : CRC Press
  • Release : 18 August 2022
GET THIS BOOKEncapsulation in Food Processing and Fermentation

Food technology has adopted new principles and practices that are rapidly changing the food sector. New foods are now available under more uniform standards and better quality control. Globalised food market offers opportunities for manufacturers to increase production and profit, and at the same time, consumers benefit from the choice of food products like never before. All this is possible only because of the innovations in the food sector. One of such innovations is encapsulation technology, which aims to preserve

Nanomaterials for Food Applications

Nanomaterials for Food Applications
  • Author : Anonim
  • Publisher : Elsevier
  • Release : 16 November 2018
GET THIS BOOKNanomaterials for Food Applications

Nanomaterials for Food Applications highlights recent developments in nanotechnologies, covering the different food areas where these novel products or technologies can be applied. The book covers five major themes, showing how nanotechnology is used in food, the use of ingredients in nanoform to improve bioavailability or nanoencapsulation technologies, nanotechnologies for food processing, nanosensors for food quality and safety, nanotechnologies for food packaging, and methods to evaluate potential risks and regulatory issues. This is an important research reference that will be

Protective Textiles from Natural Resources

Protective Textiles from Natural Resources
  • Author : Md. Ibrahim H. Mondal
  • Publisher : Woodhead Publishing
  • Release : 23 June 2022
GET THIS BOOKProtective Textiles from Natural Resources

Protective Textiles from Natural Resources provides systematic coverage of the fundamentals, production methods, processing techniques, characterization techniques, properties and applications of natural textile products for protective purposes. The subject of this book is an important kind of technical textile designed to protect the wearer from injuries, illness and death. They offer enhanced protection against phenomena including heat, cold, flame, chemical, biological, nuclear agents, radiation, disaster and even ballistics. As no single type of clothing can be adequate for all kinds

Handbook of Food Nanotechnology

Handbook of Food Nanotechnology
  • Author : Seid Mahdi Jafari
  • Publisher : Academic Press
  • Release : 17 June 2020
GET THIS BOOKHandbook of Food Nanotechnology

Food Nanotechnology: Applications and Approaches is the definitive guide on all aspects of nano-sized ingredients and devices for the food sector. The book brings science and applications together on the nano-scale into nano-structured food materials, with an emphasis on their production, processing, engineering, characterization, and applications of food materials containing true nano-sized dimensions or nano-structures that enable novel/enhanced properties or functions. All chapters emphasize original results relating to experimental, theoretical, computational, and/or applications of nano-materials in food. Topics

Techniques for Nanoencapsulation of Food Ingredients

Techniques for Nanoencapsulation of Food Ingredients
  • Author : C. Anandharamakrishnan
  • Publisher : Springer Science & Business Media
  • Release : 26 November 2013
GET THIS BOOKTechniques for Nanoencapsulation of Food Ingredients

Nanoencapsulation has the potential to improve human health through its capacity to both protect bioactive compounds and release them at a specific time and location into various substances, including food. Numerous nanoencapsulation technologies have emerged in recent years, each with its own advantages and disadvantages. The goal of this Brief is to discuss the various nanoencapsulation technologies, such as emulsification, coacervation, inclusion encapsulation, anti-solvent precipitation, nanoprecipitation, freeze drying, and spray drying, including their limitations. Recent safety and regulatory issues concerning

Release and Bioavailability of Nanoencapsulated Food Ingredients

Release and Bioavailability of Nanoencapsulated Food Ingredients
  • Author : Anonim
  • Publisher : Academic Press
  • Release : 02 June 2020
GET THIS BOOKRelease and Bioavailability of Nanoencapsulated Food Ingredients

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

Safety and Regulatory Issues of Nanoencapsulated Food Ingredients

Safety and Regulatory Issues of Nanoencapsulated Food Ingredients
  • Author : Anonim
  • Publisher : Academic Press
  • Release : 03 July 2021
GET THIS BOOKSafety and Regulatory Issues of Nanoencapsulated Food Ingredients

Safety and Regulatory Issues of Nanoencapsulated Food Ingredients, a volume in the Nanoencapsulation in the Food Industry series, discusses the safety and toxicity potential of food-relevant and edible nanostructures, along with legislation issued by different countries and organizations governing their safety. The book's chapters cover safety issues of nanocapsules in food matrices, their possible toxicity effects, and in vitro and in vivo assays which are explored to underline their impact. Authored by a team of global experts in the fields