Academic Press Lipid-Based Nanostructures for Food Encapsulation Purposes: Volume 2 in the Nanoencapsulation in the Food Industry series

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 to those engaged in the various fields of nanoencapsulation. Review Reviews the formulation and evaluation of different categories of lipid-based nano-carriers From the Back Cover Nanoencapsulation in the Food Industry, vol. 2: Lipid-Based Nanostructures for Food Encapsulation Purposes Reviews formulation and evaluation of different categories of lipid-based nano-carriers. Edited by Seid Mahdi Jafari Associate Professor, Department of Food Materials and Process Design Engineering, University of Agricultural Sciences and Natural Resources, Gorgan, Iran Lipid-Based Nanostructures for Food Encapsulation Purposes, a volume in the Nanoencapsulation in the Food Industry series, reviews recent studies on formulation and evaluation of different categories of lipid-based nano-carriers, and discusses how lipid nanoencapsulation is a feasible technology to be used in the food industry. Lipid-based nano-encapsulation systems are mostly used in the food, pharmaceutical and cosmetic industries. This book covers the main types which have been studied and developed in recent years, including 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 to those engaged in the various fields of of nanoencapsulation. Provides recent studies on formulation and evaluation of different categories of lipid-based nanocarriers Discusses how technology of lipid nanoencapsulation can be used in industries Summarizes the practical application of nanostructures from lipid formulations such as nanoemulsions, nanoliposomes, and nanostructured lipid carriers 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 University of Queensland (Australia), in 2006. He has been working on the nanoemulsification and nanoencapsulation of food bioactive ingredients for the past 15 years. Now, as a full Professor, he is an academic member of GUASNR (Iran) and Adjunct Prof. in UVigo (Spain). He