Academic Press Safety and Regulatory Issues of Nanoencapsulated Food Ingredients: Volume 7 (Nanoencapsulation in the Food Industry, Volume 7)

Product Description Safety and Regulatory Issues of Nanoencapsulated Food Ingredients, a volume in the Nanoencapsulation in the Food Industry series, discusses the safety and toxicity potential of food-relevant and edible nanostructures, along with legislation issued by different countries and organizations governing their safety. The book's chapters cover safety issues of nanocapsules in food matrices, their possible toxicity effects, and in vitro and in vivo assays which are explored to underline their impact. 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 fields surrounding nanoencapsulation. Review Presents safety issues and the toxicity effects of nanocapsules in food matrices, along with the regulations legislated by different countries From the Back Cover Nanoencapsulation in the Food Industry, vol. 7: Safety and Regulatory Issues of Nanoencapsulated Food Ingredients Presents safety issues and toxicity effects of nanocapsules in food matrices and the regulations legislated by different countries. Edited by Seid Mahdi Jafari Associate Professor, Department of Food Materials and Process Design Engineering, University of Agricultural Sciences and Natural Resources, Gorgan, Iran Safety and Regulatory Issues of Nanoencapsulated Food Ingredients, a volume in the Nanoencapsulation in the Food Industry series, discusses the safety and toxicity potential of food-relevant and edible nanostructures, along with investigating the legislations issued by different countries and organizations governing the safety of nanoencapsulated ingredients. The chapters are dedicated to the safety issues of nanocapsules in food matrices plus their possible toxicity effects are presented; the in vitro and in vivo assays are explored to underline the impacts of these tiny materials in the living system. The regulations legislated by different countries and organizations in regard to nano-food products are also highlighted. 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. Explores how to analyse the safety of nanoencapsulated bioactive ingredients Discusses the regulations governing the safety of nanoencapsulated ingredients in different countries Investigates what agencies and which governmental organization are responsible for safety 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, 9780128043073Huang, Nanotechnology in the Food, 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 2006. He has been working on the nanoemulsification and nanoencapsulation of food bioactive ingredients for t