Overview

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.

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:   0.790kg
ISBN:  

9780128156650

ISBN 10:   0128156651
Pages:   508
Publication Date:   02 June 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

Section 1: Mechanisms of bioactive release from nanoencapsulated food systems 1. Controlled release of nanoencapsulated food ingredients 2. Targeted release of nanoencapsulated food ingredients Section 2: Different approaches for studying the release profile of nanoencapsulated food ingredients 3. In-vitro assays of nanoencapsulated food ingredients 4. In-vivo assays of nanoencapsulated food ingredients Section 3: Modeling of release data from nanoencapsulated food ingredients 5. Mathematical release modeling of nanoencapsulated food ingredients by experimental models 6. Cellular automata technique for release modelling of nanoencapsulated food ingredients 7. Monte Carlo technique for release modelling of nanoencapsulated food ingredients 8. Intelligent release modeling of nanoencapsulated food ingredients by ANNs and ANFIS Section 4: Bioavailability of nanoencapsulated food ingredients 9. Biological fate of nanoencapsulated food bioactives 10. Muco-adhesive delivery systems for nanoencapsulated food ingredients 11. Bioavailability analysis of nanoencapsulated food bioactives 12. Importance of release and bioavailability studies for nanoencapsulated food ingredients

Reviews

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.”

Tab Content 6

Author Website:  

Customer Reviews

Recent Reviews

No review item found!

Add your own review!

Countries Available

All regions