Overview

Characterization of Nanoencapsulated Food Ingredients, Volume Four in the Nanoencapsulation in the Food Industry series, introduces some of the common instrumental analysis and characterization methods for the evaluation of nanocarriers and nanoencapsulated ingredients in terms of their morphology, size distribution, surface charge and composition, appearance, physicochemical and rheological properties, and antioxidant activity. Divided in five sections, the book covers the qualitative and quantitative properties of nanoencapsulated food ingredients by different characterization techniques, besides correlating nanocarrier behavior to their physicochemical and functional properties. 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 and nanodelivery systems.

Full Product Details

Author:   Seid Mahdi Jafari (Professor, Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran)
Publisher:   Elsevier Science Publishing Co Inc
Imprint:   Academic Press Inc
Weight:   1.060kg
ISBN:  

9780128156674

ISBN 10:   0128156678
Pages:   696
Publication Date:   10 March 2020
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

1. Introduction to characterization of nanoencapsulated food ingredients by Elham Assadpour, Hadis Rostamabadi and Seid Mahdi Jafari Section A: Morphology of nanoencapsulated food ingredients 2. Transmission electron microscopy (TEM) of nanoencapsulated food ingredients by Hadis Rostamabadi, Seid Reza Falsafi and Seid Mahdi Jafari 3. Scanning electron microscopy (SEM) of nanoencapsulated food ingredients by Khashayar Sarabandi, Pouria Gharehbeglou and Seid Mahdi Jafari 4. Confocal laser scanning microscopy (CLSM) of nanoencapsulated food ingredients by Niloufar Sharif, Sara Khoshnoudi-Nia and Seid Mahdi Jafari 5. Atomic force microscopy (AFM) of nanoencapsulated food ingredients by Zahra Emam-Djomeh, Ali Ebrahimi Pure and Monir Ebrahimi Pure Section B: Size and surface characteristics of nanoencapsulated food ingredients 6. Dynamic light scattering (DLS) of nanoencapsulated food ingredients Milena Martelli Tosi, Ana Paula Ramos, Bruno Stefani Esposto and Seid Mahdi Jafari 7. Surface charge (zeta-potential) of nanoencapsulated food ingredients by Yiming Feng, Sean Russell Kilker and Youngsoo Lee 8. Surface composition of nanoencapsulated food ingredients by X-ray photoelectron spectroscopy (XPS) by Zahra Rafiee, Mohammad Nejatian, Samad Bodbodak and Seid Mahdi Jafari Section C: Structural analysis of nanoencapsulated food ingredients 9. X-ray diffraction (XRD) of nanoencapsulated food ingredients by Seid Reza Falsafi, Hadis Rostamabadi and Seid Mahdi Jafari 10. Differential scanning calorimetry (DSC) of nanoencapsulated food ingredients by Hamid Gharanjig, Kamaladin Gharanjig, Mozhgan Hosseinnezhad and Seid Mahdi Jafari 11. Fourier transform infrared (FT-IR) spectroscopy of nanoencapsulated food ingredients by Hamed Hosseini and Seid Mahdi Jafari 12. Nuclear magnetic resonance (NMR) spectroscopy of nanoencapsulated food ingredients by Roya Koshani and Seid Mahdi Jafari 13. Small angle scattering (SAS) techniques for analysis of nanoencapsulated food ingredients by Amparo López-Rubio, Marta Martínez-Sanz and Elliot Paul Gilbert Section D: Physicochemical and rheological characteristics of nanoencapsulated food ingredients 14. Optical analysis of nanoencapsulated food ingredients by color measurement by Chi Ching Lee, Merve Tomas and Seid Mahdi Jafari 15. Rheological characterization of liquid nanoencapsulated food ingredients by viscometers by Ioanna Mandala and Eftychios Apostolidis 16. Rheological analysis of solid-like nanoencapsulated food ingredients by rheometers by Abdur Rehman, Qunyi Tong, Qayyum Shehzad, Rana Muhammad Aadil, Imran Mahmood Khan, Tahreem Riaz and Seid Mahdi Jafari 17. Spectroscopic and chromatographic analyses of nanoencapsulated food ingredients by Ozg€ur Tarhan and Seid Mahdi Jafari 18. Antioxidant activity analysis of nanoencapsulated food ingredients by Atefe Maqsoudlou, Hossein Mohebodini and Seid Mahdi Jafari

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Author Information

Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland in Australia in 2006. He is now a Professor at GUASNR (Iran). He has published more than 650 papers in international journals (h-index= 97 in Scopus), 100 book chapters, and 36 books with Elsevier, Springer, and Taylor & Francis. Jafari was recognized as one of the top national researchers by the Iranian Ministry of Science, Research, and Technology (2017). He has been listed as one of the world’s highly cited researchers by Clarivate Analytics (Web of Science) in 2018, 2019, and 2020. He has also been recognized as a top reviewer in the field of agricultural and biological sciences by Publons (2018 and 2019). His website is “http://www.smjafari.com.”

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