skip to content
Covid-19 virus
COVID-19 Resources

Reliable information about the coronavirus (COVID-19) is available from the World Health Organization (current situation, international travel). Numerous and frequently-updated resource results are available from this WorldCat.org search. OCLC’s WebJunction has pulled together information and resources to assist library staff as they consider how to handle coronavirus issues in their communities.

Image provided by: CDC/ Alissa Eckert, MS; Dan Higgins, MAM
Release and bioavailability of nanoencapsulated food ingredients Preview this item
ClosePreview this item
Checking...

Release and bioavailability of nanoencapsulated food ingredients

Author: Seid Mahdi Jafari
Publisher: London : Academic Press, 2020.
Series: Nanoencapsulation in the Food Industry, v. 5
Edition/Format:   eBook : Document : EnglishView all editions and formats
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

Find a copy online

Links to this item

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Genre/Form: Electronic books
Additional Physical Format: Print version:
(OCoLC)1126212351
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Seid Mahdi Jafari
ISBN: 9780128156667 012815666X
OCLC Number: 1157056877
Notes: Includes index.
Description: 1 online resource
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
Series Title: Nanoencapsulation in the Food Industry, v. 5
Responsibility: edited by Seid Mahdi Jafari.

Reviews

User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.

Similar Items

Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


\n\n

Primary Entity<\/h3>\n
<http:\/\/www.worldcat.org\/oclc\/1157056877<\/a>> # Release and bioavailability of nanoencapsulated food ingredients<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:MediaObject<\/a>, schema:CreativeWork<\/a>, schema:Book<\/a> ;\u00A0\u00A0\u00A0\nlibrary:oclcnum<\/a> \"1157056877<\/span>\" ;\u00A0\u00A0\u00A0\nlibrary:placeOfPublication<\/a> <http:\/\/dbpedia.org\/resource\/London<\/a>> ; # London<\/span>\n\u00A0\u00A0\u00A0\nlibrary:placeOfPublication<\/a> <http:\/\/id.loc.gov\/vocabulary\/countries\/enk<\/a>> ;\u00A0\u00A0\u00A0\nschema:about<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/10251503451#Topic\/food_composition<\/a>> ; # Food--Composition<\/span>\n\u00A0\u00A0\u00A0\nschema:about<\/a> <http:\/\/dewey.info\/class\/664.024\/e23\/<\/a>> ;\u00A0\u00A0\u00A0\nschema:about<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/10251503451#Topic\/food_biotechnology<\/a>> ; # Food--Biotechnology<\/span>\n\u00A0\u00A0\u00A0\nschema:bookFormat<\/a> schema:EBook<\/a> ;\u00A0\u00A0\u00A0\nschema:contributor<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/10251503451#Person\/jafari_seid_mahdi<\/a>> ; # Seid Mahdi Jafari<\/span>\n\u00A0\u00A0\u00A0\nschema:datePublished<\/a> \"2020<\/span>\" ;\u00A0\u00A0\u00A0\nschema:exampleOfWork<\/a> <http:\/\/worldcat.org\/entity\/work\/id\/10251503451<\/a>> ;\u00A0\u00A0\u00A0\nschema:genre<\/a> \"Electronic books<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\nschema:inLanguage<\/a> \"en<\/span>\" ;\u00A0\u00A0\u00A0\nschema:isPartOf<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/10251503451#Series\/nanoencapsulation_in_the_food_industry<\/a>> ; # Nanoencapsulation in the Food Industry ;<\/span>\n\u00A0\u00A0\u00A0\nschema:isSimilarTo<\/a> <http:\/\/www.worldcat.org\/oclc\/1126212351<\/a>> ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"Release and bioavailability of nanoencapsulated food ingredients<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\nschema:productID<\/a> \"1157056877<\/span>\" ;\u00A0\u00A0\u00A0\nschema:publication<\/a> <http:\/\/www.worldcat.org\/title\/-\/oclc\/1157056877#PublicationEvent\/london_academic_press_2020<\/a>> ;\u00A0\u00A0\u00A0\nschema:publisher<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/10251503451#Agent\/academic_press<\/a>> ; # Academic Press<\/span>\n\u00A0\u00A0\u00A0\nschema:url<\/a> <https:\/\/www.sciencedirect.com\/science\/book\/9780128156650<\/a>> ;\u00A0\u00A0\u00A0\nschema:url<\/a> <http:\/\/search.ebscohost.com\/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=2326578<\/a>> ;\u00A0\u00A0\u00A0\nschema:workExample<\/a> <http:\/\/worldcat.org\/isbn\/9780128156667<\/a>> ;\u00A0\u00A0\u00A0\nwdrs:describedby<\/a> <http:\/\/www.worldcat.org\/title\/-\/oclc\/1157056877<\/a>> ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n\n

Related Entities<\/h3>\n
<http:\/\/dbpedia.org\/resource\/London<\/a>> # London<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:Place<\/a> ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"London<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/dewey.info\/class\/664.024\/e23\/<\/a>>\u00A0\u00A0\u00A0\u00A0a \nschema:Intangible<\/a> ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/experiment.worldcat.org\/entity\/work\/data\/10251503451#Agent\/academic_press<\/a>> # Academic Press<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nbgn:Agent<\/a> ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"Academic Press<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/experiment.worldcat.org\/entity\/work\/data\/10251503451#Person\/jafari_seid_mahdi<\/a>> # Seid Mahdi Jafari<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:Person<\/a> ;\u00A0\u00A0\u00A0\nschema:familyName<\/a> \"Jafari<\/span>\" ;\u00A0\u00A0\u00A0\nschema:givenName<\/a> \"Seid Mahdi<\/span>\" ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"Seid Mahdi Jafari<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/experiment.worldcat.org\/entity\/work\/data\/10251503451#Series\/nanoencapsulation_in_the_food_industry<\/a>> # Nanoencapsulation in the Food Industry ;<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nbgn:PublicationSeries<\/a> ;\u00A0\u00A0\u00A0\nschema:hasPart<\/a> <http:\/\/www.worldcat.org\/oclc\/1157056877<\/a>> ; # Release and bioavailability of nanoencapsulated food ingredients<\/span>\n\u00A0\u00A0\u00A0\nschema:name<\/a> \"Nanoencapsulation in the Food Industry ;<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/experiment.worldcat.org\/entity\/work\/data\/10251503451#Topic\/food_biotechnology<\/a>> # Food--Biotechnology<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:Intangible<\/a> ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"Food--Biotechnology<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/experiment.worldcat.org\/entity\/work\/data\/10251503451#Topic\/food_composition<\/a>> # Food--Composition<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:Intangible<\/a> ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"Food--Composition<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/id.loc.gov\/vocabulary\/countries\/enk<\/a>>\u00A0\u00A0\u00A0\u00A0a \nschema:Place<\/a> ;\u00A0\u00A0\u00A0\ndcterms:identifier<\/a> \"enk<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/worldcat.org\/isbn\/9780128156667<\/a>>\u00A0\u00A0\u00A0\u00A0a \nschema:ProductModel<\/a> ;\u00A0\u00A0\u00A0\nschema:isbn<\/a> \"012815666X<\/span>\" ;\u00A0\u00A0\u00A0\nschema:isbn<\/a> \"9780128156667<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/www.worldcat.org\/oclc\/1126212351<\/a>>\u00A0\u00A0\u00A0\u00A0a \nschema:CreativeWork<\/a> ;\u00A0\u00A0\u00A0\nschema:description<\/a> \"Print version:<\/span>\" ;\u00A0\u00A0\u00A0\nschema:isSimilarTo<\/a> <http:\/\/www.worldcat.org\/oclc\/1157056877<\/a>> ; # Release and bioavailability of nanoencapsulated food ingredients<\/span>\n\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/www.worldcat.org\/title\/-\/oclc\/1157056877<\/a>>\u00A0\u00A0\u00A0\u00A0a \ngenont:InformationResource<\/a>, genont:ContentTypeGenericResource<\/a> ;\u00A0\u00A0\u00A0\nschema:about<\/a> <http:\/\/www.worldcat.org\/oclc\/1157056877<\/a>> ; # Release and bioavailability of nanoencapsulated food ingredients<\/span>\n\u00A0\u00A0\u00A0\nschema:dateModified<\/a> \"2020-07-03<\/span>\" ;\u00A0\u00A0\u00A0\nvoid:inDataset<\/a> <http:\/\/purl.oclc.org\/dataset\/WorldCat<\/a>> ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n