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|a 9780128097410
|b Ingram Content Group
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|a TP248.65.F66
|b N36 2017eb
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|b .J34 2017
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|a 664.024
|2 23
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|a TXAM
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| 100 |
1 |
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|a Jafari, Seid Mahdi.
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| 245 |
1 |
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|a Nanoencapsulation of Food Bioactive Ingredients :
|b Principles and Applications.
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| 264 |
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1 |
|a Saint Louis :
|b Elsevier Science,
|c 2017.
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| 300 |
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|a 1 online resource (502 pages)
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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|a Print version record.
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|a Front Cover; Nanoencapsulation of Food Bioactive Ingredients; Copyright Page; Dedication; Contents; List of Contributors; Preface; 1 An Introduction to Nanoencapsulation Techniques for the Food Bioactive Ingredients; 1.1 Introduction; 1.2 Nanoencapsulation Techniques; 1.3 Lipid-Based Nanoencapsulation Techniques; 1.3.1 Nanoemulsions; 1.3.1.1 Ingredients Used for Preparing Nanoemulsions; 1.3.1.1.1 Oil; 1.3.1.1.2 Emulsifiers; 1.3.1.1.3 Stabilizers; 1.3.1.2 Preparation Methods; 1.3.2 Nanoliposomes; 1.3.2.1 Ingredients Used for Preparing Nanoliposomes; 1.3.2.1.1 Phospholipids.
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| 505 |
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|a 1.3.2.1.2 Cholesterol1.3.2.1.3 Phenolic Compounds; 1.3.2.1.4 Solvent; 1.3.2.2 Preparation Methods; 1.3.2.2.1 Thin Film Hydration; 1.3.2.2.2 Solvent Injection Method; 1.3.2.2.3 Detergent Removal Method; 1.3.2.2.4 Reverse Phase Method; 1.3.3 Nanolipid Carriers; 1.3.3.1 Ingredients Used for Preparing SLNs and NLCs; 1.3.3.1.1 Liquid Oil; 1.3.3.1.2 Solid Lipid; 1.3.3.1.3 Stabilizer; 1.3.3.2 Preparation Methods; 1.3.3.2.1 Microemulsion Method; 1.3.3.2.2 High-Pressure Homogenization; 1.4 Nature-Inspired Nanoencapsulation Techniques; 1.4.1 Caseins.
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| 505 |
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|a 1.4.1.1 Ingredients Used for Preparing Casein Nanodelivery Vehicles1.4.1.2 Preparation Methods; 1.4.2 Cyclodextrins; 1.4.2.1 Ingredients Used for Preparing CD Nanocarriers; 1.4.2.2 Preparation Methods; 1.4.3 Amylose Nanocarriers; 1.5 Special-Equipment-Based Nanoencapsulation Techniques; 1.5.1 Electrospinning; 1.5.1.1 Preparation of Electrospun Fibers; 1.5.1.1.1 Polymer Solution Properties; 1.5.1.1.2 Processing Conditions; 1.5.1.1.3 Ambient Conditions; 1.5.2 Electrospraying; 1.5.2.1 Preparation of Electrosprayed Nanocarriers; 1.5.3 Nanospray Drying.
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| 505 |
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|a 1.5.3.1 Preparation of Nanospray-Dried Particles1.5.3.1.1 Droplet Generation; 1.5.3.1.2 Drying of Droplets; 1.5.3.1.3 Particle Collection; 1.5.3.2 Optimizing the Nanospray-Drying Process; 1.6 Biopolymer-Based Nanoencapsulation Techniques; 1.6.1 Single Biopolymer Nanoparticles; 1.6.1.1 Protein Nanoparticles (Desolvation Method); 1.6.1.2 Polysaccharide Nanoparticles (Nanoprecipitation Method); 1.6.1.2.1 Starch Nanoparticles; 1.6.2 Complexation of Biopolymers; 1.6.2.1 Molecular Forces Between Biopolymers; 1.6.2.1.1 Cosolubility; 1.6.2.1.2 Complex Coacervation.
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| 505 |
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|a 1.6.2.2 Preparation of Different Complexes1.6.2.2.1 Protein-Polysaccharide Interactions; 1.6.2.2.2 Polysaccharide-Polysaccharide Complexes; 1.6.2.2.3 Protein-Protein Complexes; 1.6.3 Nanogels; 1.6.3.1 Ingredients Used to Prepare Nanogels; 1.6.3.1.1 Protein Nanogels; 1.6.3.1.2 Polysaccharide Nanogels; 1.6.3.1.3 Chemical Polymer Nanogels; 1.6.3.2 Preparation Methods; 1.6.4 Nanotubes; 1.7 Other Nanoencapsulation Techniques; 1.7.1 Nanocrystals; 1.7.1.1 Encapsulated (Coated) Nanocrystals; 1.7.1.2 Preparation Methods; 1.7.1.2.1 The Bead-Milling Process; 1.7.1.2.2 High-Pressure Homogenization.
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| 500 |
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|a 1.7.1.2.3 Combination Technologies.
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| 504 |
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|a Includes bibliographical references and index.
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| 520 |
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|a Nanoencapsulation of Food Bioactive Ingredients: Principles and Applications brings different nanoencapsulated food bioactive ingredients, their structure, applications, preparation, formulations and encapsulation methodologies, covering a wide range of compounds and giving detailed examples of the issues faced in their nano-encapsulation. The book addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors, essential oils, fish oil and essential fatty acids, and other related ingredients. As a definitive manual for researchers and industry personnel working, or interested in, various branches of encapsulation for food ingredients and nutraceutical purposes, users will find this a great reference.
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| 650 |
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0 |
|a Microencapsulation.
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| 650 |
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0 |
|a Food
|x Biotechnology.
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| 650 |
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0 |
|a Edible coatings.
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| 650 |
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0 |
|a Nanocapsules.
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| 650 |
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0 |
|a Functional foods.
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| 650 |
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0 |
|a Bioactive compounds
|x Biotechnology.
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| 650 |
|
6 |
|a Microencapsulation.
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| 650 |
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6 |
|a Aliments
|x Biotechnologie.
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| 650 |
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6 |
|a Enrobages comestibles.
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| 650 |
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6 |
|a Nutraceutiques.
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| 650 |
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6 |
|a Composés bioactifs
|x Biotechnologie.
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| 650 |
|
7 |
|a TECHNOLOGY & ENGINEERING
|x Food Science.
|2 bisacsh
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| 650 |
|
7 |
|a Bioactive compounds
|x Biotechnology
|2 fast
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| 650 |
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7 |
|a Edible coatings
|2 fast
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| 650 |
|
7 |
|a Food
|x Biotechnology
|2 fast
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| 650 |
|
7 |
|a Functional foods
|2 fast
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| 650 |
|
7 |
|a Microencapsulation
|2 fast
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| 650 |
|
7 |
|a Nanocapsules
|2 fast
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| 655 |
|
7 |
|a Electronic books.
|2 local
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| 710 |
2 |
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|a ScienceDirect (Online service)
|
| 758 |
|
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|i has work:
|a Nanoencapsulation of Food Bioactive Ingredients: Principles and Applications (Text)
|1 https://id.oclc.org/worldcat/entity/E39PCXkjJCvB7J7WgkgFgb8hRC
|4 https://id.oclc.org/worldcat/ontology/hasWork
|
| 776 |
0 |
8 |
|i Print version:
|a Jafari, Seid Mahdi.
|t Nanoencapsulation of Food Bioactive Ingredients : Principles and Applications.
|d Saint Louis : Elsevier Science, ©2017
|z 9780128097403
|
| 856 |
4 |
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|z Connect to the full text of this electronic book
|t 0
|
| 936 |
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|a BATCHLOAD
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|a Elsevier ScienceDirect 2026-2027
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| 952 |
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|a Texas A&M University
|b College Station
|c Electronic Resources
|s www_evans
|d Available Online
|t 0
|e TP248.65.F66 N36 2017eb
|h Library of Congress classification
|
| 998 |
f |
f |
|a TP248.65.F66 N36 2017eb
|t 0
|l Available Online
|