Academic Press Release and Bioavailability of Nanoencapsulated Food Ingredients: Volume 5 (Nanoencapsulation in the Food Industry, Volume 5)

Product Description 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 food, nutraceutical and pharmaceutical ingredients, this title will be of great value to those engaged in various fields of nanoencapsulation. Review Reviews different release mechanisms of nanoencapsulated food ingredients From the Back Cover Nanoencapsulation in the Food Industry, vol.5: Release and Bioavailability of Nanoencapsulated Food Ingredients Reviews different release mechanisms of nanoencapsulated food ingredients. Edited by Seid Mahdi Jafari Associate Professor, Department of Food Materials and Process Design Engineering, University of Agricultural Sciences and Natural Resources, Gorgan, Iran Release and Bioavailability of Nanoencapsulated Food Ingredients, a volume in the Nanoencapsulation in the Food Industry series, reviews different release mechanisms of nanoencapsulated food ingredients. The book also discusses mathematical and intelligent modeling of the release of bioactive agents from nano-vehicles to better understand their release mechanisms. Faster and higher amount of nutrient absorption does not guarantee the improved functionality and the health of consumers; in fact, in some cases, the effects of excessive absorption are the opposite. The rate and amount of nutrient absorption can be optimized by engineering targeted delivery systems on the base of food or synthetic compounds leading to a controlled release. Release and Bioavailability of Nanoencapsulated Food Ingredients also covers different approaches for studying the release profile of nanoencapsulated food ingredients (such as in-vitro and in-vivo assays) modeling of release data and bioavailability of nanoencapsulated food ingredients. 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 different release mechanisms of nanoencapsulated food ingredients Examines the release of bioactive ingredients by in vitro and in vivo systems Discusses the different approaches for modelling the release data of nanoencapsulated ingredients 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, Nanoencapsulation Technologies for the Food and Nutraceutical Industries, April 2017, 9780128094365 Grumezescu, Novel Approaches of Nanotechnology in Food, June 2016, 9780128043080 Grumezescu, Encapsulations, June 2016, 9780128043073 Gaonkar et al., Microencapsulation in the Food Industry, July 2014, 9780124045682 About the Author Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in