{"product_id":"characterization-of-nanoencapsulated-food-ingredients-paperback-9780128156674","title":"Characterization of Nanoencapsulated Food Ingredients (Paperback \/ softback) 9780128156674","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eCharacterization of Nanoencapsulated Food Ingredients\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cp\u003ePresents different characterization techniques for analyzing the qualitative and quantitative properties of nanoencapsulated food ingredients\u003c\/p\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eSeid Mahdi Jafari (Volume editor)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780128156674\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback \/ softback, published 10 March 2020\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e696 pages\u003cbr\u003e22.9 x 15.1 x 4.2 cm, 1.06 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003ci\u003eCharacterization of Nanoencapsulated Food Ingredients, Volume Four \u003c\/i\u003ein the N\u003ci\u003eanoencapsulation in the Food Industry \u003c\/i\u003eseries, introduces some of the common instrumental analysis and characterization methods for the evaluation of nanocarriers and nanoencapsulated ingredients in terms of their morphology, size distribution, surface charge and composition, appearance, physicochemical and rheological properties, and antioxidant activity.  \u003c\/p\u003e  \u003cp\u003eDivided in five sections, the book covers the qualitative and quantitative properties of nanoencapsulated food ingredients by different characterization techniques, besides correlating nanocarrier behavior to their physicochemical and functional properties.\u003c\/p\u003e  \u003cp\u003eAuthored by a team of global experts in the fields of nano- and microencapsulation of food, nutraceutical, and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation and nanodelivery systems.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e1. Introduction to characterization of nanoencapsulated food ingredients\u003c\/p\u003e \u003cp\u003eby Elham Assadpour, Hadis Rostamabadi and Seid Mahdi Jafari\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection A: Morphology of nanoencapsulated food ingredients\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2. Transmission electron microscopy (TEM) of nanoencapsulated food ingredients\u003c\/p\u003e \u003cp\u003eby Hadis Rostamabadi, Seid Reza Falsafi and Seid Mahdi Jafari\u003c\/p\u003e \u003cp\u003e3. Scanning electron microscopy (SEM) of nanoencapsulated food ingredients\u003c\/p\u003e \u003cp\u003eby Khashayar Sarabandi, Pouria Gharehbeglou and Seid Mahdi Jafari\u003c\/p\u003e \u003cp\u003e4. Confocal laser scanning microscopy (CLSM) of nanoencapsulated food ingredients\u003c\/p\u003e \u003cp\u003eby Niloufar Sharif, Sara Khoshnoudi-Nia and Seid Mahdi Jafari\u003c\/p\u003e \u003cp\u003e5. Atomic force microscopy (AFM) of nanoencapsulated food ingredients\u003c\/p\u003e \u003cp\u003eby Zahra Emam-Djomeh, Ali Ebrahimi Pure and Monir Ebrahimi Pure\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection B: Size and surface characteristics of nanoencapsulated food ingredients\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6. \u003c\/b\u003eDynamic light scattering (DLS) of nanoencapsulated food ingredients\u003c\/p\u003e \u003cp\u003eMilena Martelli Tosi, Ana Paula Ramos, Bruno Stefani Esposto and Seid Mahdi Jafari\u003c\/p\u003e \u003cp\u003e7. Surface charge (zeta-potential) of nanoencapsulated food ingredients\u003c\/p\u003e \u003cp\u003eby Yiming Feng, Sean Russell Kilker and Youngsoo Lee\u003c\/p\u003e \u003cp\u003e8. Surface composition of nanoencapsulated food ingredients by X-ray photoelectron spectroscopy (XPS)\u003c\/p\u003e \u003cp\u003eby Zahra Rafiee, Mohammad Nejatian, Samad Bodbodak and Seid Mahdi Jafari\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection C: Structural analysis of nanoencapsulated food ingredients\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9. \u003c\/b\u003eX-ray diffraction (XRD) of nanoencapsulated food ingredients\u003c\/p\u003e \u003cp\u003eby Seid Reza Falsafi, Hadis Rostamabadi and Seid Mahdi Jafari\u003c\/p\u003e \u003cp\u003e10. Differential scanning calorimetry (DSC) of nanoencapsulated food ingredients\u003c\/p\u003e \u003cp\u003eby Hamid Gharanjig, Kamaladin Gharanjig, Mozhgan Hosseinnezhad and Seid Mahdi Jafari\u003c\/p\u003e \u003cp\u003e11. Fourier transform infrared (FT-IR) spectroscopy of nanoencapsulated food ingredients\u003c\/p\u003e \u003cp\u003eby Hamed Hosseini and Seid Mahdi Jafari\u003c\/p\u003e \u003cp\u003e12. Nuclear magnetic resonance (NMR) spectroscopy of nanoencapsulated food ingredients\u003c\/p\u003e \u003cp\u003eby Roya Koshani and Seid Mahdi Jafari\u003c\/p\u003e \u003cp\u003e13. Small angle scattering (SAS) techniques for analysis of nanoencapsulated food ingredients\u003c\/p\u003e \u003cp\u003eby Amparo López-Rubio, Marta Martínez-Sanz and Elliot Paul Gilbert\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection D: Physicochemical and rheological characteristics of nanoencapsulated food ingredients\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e14. Optical analysis of nanoencapsulated food ingredients by color measurement\u003c\/p\u003e \u003cp\u003eby Chi Ching Lee, Merve Tomas and Seid Mahdi Jafari\u003c\/p\u003e \u003cp\u003e15. Rheological characterization of liquid nanoencapsulated food ingredients by viscometers\u003c\/p\u003e \u003cp\u003eby Ioanna Mandala and Eftychios Apostolidis\u003c\/p\u003e \u003cp\u003e16. Rheological analysis of solid-like nanoencapsulated food ingredients by rheometers\u003c\/p\u003e \u003cp\u003eby Abdur Rehman, Qunyi Tong, Qayyum Shehzad, Rana Muhammad Aadil, Imran Mahmood Khan, Tahreem Riaz and Seid Mahdi Jafari\u003c\/p\u003e \u003cp\u003e17. Spectroscopic and chromatographic analyses of nanoencapsulated food ingredients\u003c\/p\u003e \u003cp\u003eby Ozg€ur Tarhan and Seid Mahdi Jafari\u003c\/p\u003e \u003cp\u003e18. Antioxidant activity analysis of nanoencapsulated food ingredients\u003c\/p\u003e \u003cp\u003eby Atefe Maqsoudlou, Hossein Mohebodini and Seid Mahdi Jafari\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Freshly Printed Books","offers":[{"title":"Default Title","offer_id":46649084313880,"sku":"9780128156674","price":135.65,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780128156674_1bd55a7b-691c-4639-aedf-d8a85a9a693a.jpg?v=1694353368","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/characterization-of-nanoencapsulated-food-ingredients-paperback-9780128156674","provider":"Freshly Printed Books","version":"1.0","type":"link"}