Biopolymer nanostructures for food encapsulation purposes / edited by Seid Mahdi Jafari.
Material type:
TextSeries: Nanoencapsulation in the food industry ; v. 1.Publisher: London : Academic Press, an imprint of Elsevier, [2019]Edition: First editionDescription: 1 online resourceContent type: text Media type: computer Carrier type: online resourceISBN: 9780128156643; 0128156643; 0128156635; 9780128156636Subject(s): Food -- Packaging | Microencapsulation | Food -- BiotechnologyAdditional physical formats: Print version :: No titleDDC classification: 664.09 LOC classification: TP374Online resources: ScienceDirect | Item type | Current library | Call number | Status | Date due | Barcode | Item holds |
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Includes bibliographical references and index.
Online resource; title from PDF title page (EBSCO, viewed June 14, 2019).
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.
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 Jos�e Fabra and Amparo L�opez-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 �Crnivec and Nata�sa 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.
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