Academic Press Biopolymer Nanostructures for Food Encapsulation Purposes: Volume 1 in the Nanoencapsulation in the Food Industry series

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. Review Instructs readers on how to fabricate nanostructures and apply them for food encapsulation purposes From the Back Cover Nanoencapsulation in the Food Industry, vol. 1: Biopolymer Nanostructures for Food Encapsulation Purposes How to fabricate nanostructures and apply them for food encapsulation purposes. Edited by Seid Mahdi Jafari Associate Professor, Department of Food Materials and Process Design Engineering, University of Agricultural Sciences and Natural Resources, Gorgan, Iran Biopolymer Nanostructures for Food Encapsulation Purposes , a volume in the Nanoencapsulation in the Food Industry series, guides readers on how to fabricate nanostructures from different protein, carbohydrate, and chemical sources and apply them for food encapsulation purposes. One of the main technologies for preparing nanoencapsulated bioactive ingredients and nutraceuticals is application of biopolymer nanostructures from different protein, carbohydrate, and chemical sources. This book covers recent and applied research in all disciplines of bioactive and nutrient delivery. All chapters emphasize original results relating to experimental, theoretical, formulation, and/or applications of nano-structured biopolymers. Updated application of biopolymer nanostructures from different protein, carbohydrate, and chemical sources Discloses knowledge and potential of biopolymer nanostructures Brings the novel applications of biopolymer nanostructures together in developing bioactive delivery systems About the Editor Seid Mahdi Jafari received his PhD at the University of Queensland, Australia in the area of Food Process Engineering. Currently as an Associate Professor, he is an academic member in the University of Agricultural Sciences and Natural Resources in Gorgan, Iran. Dr. Jafari has published more than 85 papers in top-ranked international food science journals and he has authored or edited four books, three published by 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. Related Elsevier Titles Jafari & McClements, Nanoemulsions, February 2018, 9780128118382 Jafari, Nanoencapsulation of Food Bioactive Ingredients, May 2017, 9780128097403 Jafari, Nanoencapsulation Technologies for the Food and Nutraceutical Industries, April 2017, 9780128094365 Grumezescu, Encapsulations, June 2016, 9780128043073 Sagis, Microencapsulation and Microspheres for Food Applications, August 2015, 9780128003503 Gaonkar et al., Microencapsulation in the Food Industry, July 2014, 9780124045682 About the Author Seid Mahdi Jafari was born in Mashhad (Iran) and studied Food Science and Technology for a BSc degree at Urmiah University (1997, with honors) and for a Master degree at Ferdowsi University (1999, with honors), Iran. Then, he continued his studies in PhD degree at the University of Queensland, Australia (2003-2007) in the area of Food Process Engineering and working on nano-emulsification and nano-encapsulation of food ingredients. He received a distinguished award for his thesis from UQ (2007) by publishing 9 papers in well-known peer reviewed international Journals. Currently as an Associate Professor, he is an academic member in the University of Agricu