Academic Press Nanoencapsulation of Food Ingredients by Specialized Equipment: Volume 3 in the Nanoencapsulation in the Food Industry series

Product Description 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. Review Provides a comprehensive overview on the specialized equipment used in the nanoencapsulation of food ingredients From the Back Cover Nanoencapsulation in the Food Industry, vol. 3: Nanoencapsulation of Food Ingredients by Specialized Equipment Overview of specialized developed equipment for the nanoencapsulation of 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 Nanoencapsulation of Food Ingredients by Specialized Equipment, a 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 some of the equipments 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 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 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 McClements & Garti, Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals, October 2012, 9780857091246 About the Author Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the Universit