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Biopolymer nanostructures for food encapsulation purposes

Author: Seid Mahdi Jafari
Publisher: London : Academic Press, an imprint of Elsevier [2019]
Series: Nanoencapsulation in the food industry, v. 1.
Edition/Format:   eBook : Document : English : First editionView all editions and formats
Summary:
Biopolymer Nanostructures for Food Encapsulation Purposes, a volume in the Nanoencapsulation in the Food Industry series, guides readers on how to fabricate and apply nanostructures from different proteins, carbohydrates and chemical sources for food encapsulation purposes. This book covers recent and applied research in all disciplines of bioactive and nutrient delivery. Chapters emphasize original results relating  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version :
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Seid Mahdi Jafari
ISBN: 9780128156643 0128156643
OCLC Number: 1104790546
Description: 1 online resource.
Contents: 1. An overview of biopolymer nanostructures for encapsulation of food ingredients / Elham Assadpour and Seid Mahdi Jafari. Section B: Plant and animal protein nanostructures: 8. Nanostructures of gelatin for encapsulation of food ingredients / Omnia M. Ali, Yosra Hashem, Adnan A Bekhit, Sherine N Khattab, Kadria A. Elkhodairy, May S. Freag, Mohamed Teleb, Ahmed O. Elzoghby --
9. Nanostructures of zein for encapsulation of food ingredients / Niloufar Sharif, Maria José Fabra and Amparo López-Rubio --
10. Nanostructures of soy proteins for encapsulation of food bioactive ingredients / Chuanhe Tang --
11. Nanostructures of gluten for encapsulation of food ingredients / Xiangzhen Kong, Weihao Wu, Yufei Hua, Caimeng Zhang, Yeming Chen --
12. Nanostructures of silk fibroin for encapsulation of food ingredients / Somayeh Rahaiee, Mahboobeh Zare and Seid Mahdi Jafari. Section C: Polysaccharide nanostructures: 13. Nano-hydrogels of alginate for encapsulation of food ingredients / Ilja Gasan Osojnik Črnivec and Nataša Poklar Ulrih --
14. Nanostructures of chitosan for encapsulation of food ingredients / Safoura Akbari-Alavijeh, Rezvan Shaddel and Seid Mahdi Jafari --
15. Nanostructures of starch for encapsulation of food ingredients / Hadis Rostamabadi, Seid Reza Falsafi and Seid Mahdi Jafari --
16. Nano-helices of amylose for encapsulation of food ingredients / Hadis Rostamabadi, Seid Reza Falsafi and Seid Mahdi Jafari --
17. Nanostructures of cellulose for encapsulation of food ingredients / Milad Fathi, Mehri Karim and Nadia Ahmadi --
18. Nanostructures of gums for encapsulation of food ingredients / Afsaneh Taheri and Seid Mahdi Jafari. Section D: Biodegradable polymer nanostructures; 19. Nanostructures of chemical biodegradable polymers and their derivatives for encapsulation of food ingredients / Diego Romano Perinelli, Marco Cespi and Giulia Bonacucina --
20. Nanoencapsulation of food ingredients by dendrimers / Mohammad Yousefi, Parvin Orojzadeh and Seid Mahdi Jafari.
Series Title: Nanoencapsulation in the food industry, v. 1.
Responsibility: edited by Seid Mahdi Jafari.

Abstract:

Biopolymer Nanostructures for Food Encapsulation Purposes, a volume in the Nanoencapsulation in the Food Industry series, guides readers on how to fabricate and apply nanostructures from different proteins, carbohydrates and chemical sources for food encapsulation purposes. This book covers recent and applied research in all disciplines of bioactive and nutrient delivery. Chapters emphasize original results relating to experimental, theoretical, formulations and/or applications of nano-structured biopolymers.

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