Nanoencapsulation of Food Bioactive Ingredients Principles and Applications 1st Edition by Seid Mahdi Jafari ISBN 012809740X 978-0128097403

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Product details:

ISBN 10: 012809740X 

ISBN 13: 978-0128097403

Author:  Seid Mahdi Jafari 

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

Table of contents:

Chapter 1 – An Introduction to Nanoencapsulation Techniques for the Food Bioactive Ingredients

Chapter 2 – Nanoencapsulation of Phenolic Compounds and Antioxidants

Chapter 3 – Nanoencapsulation of Fish Oil and Essential Fatty Acids

Chapter 4 – Nanoencapsulation of Vitamins

Chapter 5 – Nanoencapsulation of Food Antimicrobial Agents and Essential Oils

Chapter 6 – Nanoencapsulation of Natural Food Colorants

Chapter 7 – Nanoencapsulation of Flavors

Chapter 8 – Nanoencapsulation of Enzymes, Bioactive Peptides, and Biological Molecules

Chapter 9 – Nanoencapsulation of Minerals

Chapter 10 – Release, Characterization, and Safety of Nanoencapsulated Food Ingredients

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Tags: Seid Mahdi Jafari, Nanoencapsulation, Food, Bioactive Ingredients, Principles, Applications