Characterization of nanoencapsulated food ingredients. (2020)

• Record Type: Book
• Further Information: Note: Volume editor, Seid Mahdi Jafari.
• Editors: Jafari, Seid Mahdi
• Contents: 1. Introduction to characterization of nanoencapsulated food ingredients by Elham Assadpour, Hadis Rostamabadi and Seid Mahdi Jafari Section A: Morphology of nanoencapsulated food ingredients 2. Transmission electron microscopy (TEM) of nanoencapsulated food ingredients by Hadis Rostamabadi, Seid Reza Falsafi and Seid Mahdi Jafari 3. Scanning electron microscopy (SEM) of nanoencapsulated food ingredients by Khashayar Sarabandi, Pouria Gharehbeglou and Seid Mahdi Jafari 4. Confocal laser scanning microscopy (CLSM) of nanoencapsulated food ingredients by Niloufar Sharif, Sara Khoshnoudi-Nia and Seid Mahdi Jafari 5. Atomic force microscopy (AFM) of nanoencapsulated food ingredients by Zahra Emam-Djomeh, Ali Ebrahimi Pure and Monir Ebrahimi Pure Section B: Size and surface characteristics of nanoencapsulated food ingredients 6. Dynamic light scattering (DLS) of nanoencapsulated food ingredients Milena Martelli Tosi, Ana Paula Ramos, Bruno Stefani Esposto and Seid Mahdi Jafari 7. Surface charge (zeta-potential) of nanoencapsulated food ingredients by Yiming Feng, Sean Russell Kilker and Youngsoo Lee 8. Surface composition of nanoencapsulated food ingredients by X-ray photoelectron spectroscopy (XPS) by Zahra Rafiee, Mohammad Nejatian, Samad Bodbodak and Seid Mahdi Jafari Section C: Structural analysis of nanoencapsulated food ingredients 9. X-ray diffraction (XRD) of nanoencapsulated food ingredients by Seid Reza Falsafi, Hadis Rostamabadi and Seid Mahdi Jafari 10. Differential scanning calorimetry (DSC) of nanoencapsulated food ingredients by Hamid Gharanjig, Kamaladin Gharanjig, Mozhgan Hosseinnezhad and Seid Mahdi Jafari 11. Fourier transform infrared (FT-IR) spectroscopy of nanoencapsulated food ingredients by Hamed Hosseini and Seid Mahdi Jafari 12. Nuclear magnetic resonance (NMR) spectroscopy of nanoencapsulated food ingredients by Roya Koshani and Seid Mahdi Jafari 13. Small angle scattering (SAS) techniques for analysis of nanoencapsulated food ingredients by Amparo López-Rubio, Marta Martínez-Sanz and Elliot Paul Gilbert Section D: Physicochemical and rheological characteristics of nanoencapsulated food ingredients 14. Optical analysis of nanoencapsulated food ingredients by color measurement by Chi Ching Lee, Merve Tomas and Seid Mahdi Jafari 15. Rheological characterization of liquid nanoencapsulated food ingredients by viscometers by Ioanna Mandala and Eftychios Apostolidis 16. Rheological analysis of solid-like nanoencapsulated food ingredients by rheometers by Abdur Rehman, Qunyi Tong, Qayyum Shehzad, Rana Muhammad Aadil, Imran Mahmood Khan, Tahreem Riaz and Seid Mahdi Jafari 17. Spectroscopic and chromatographic analyses of nanoencapsulated food ingredients by Ozg€ur Tarhan and Seid Mahdi Jafari 18. Antioxidant activity analysis of nanoencapsulated food ingredients by Atefe Maqsoudlou, Hossein Mohebodini and Seid Mahdi Jafari
• Publisher Details: Amsterdam : Academic Press
• Publication Date: 2020
• Extent: 1 online resource
• Subjects: 664.06; Food additives; Bioactive compounds -- Biotechnology; Microencapsulation; Nanobiotechnology
• Languages: English
• ISBNs: 9780128156681
• Related ISBNs: 9780128156674
• Notes: Note: Description based on CIP data; resource not viewed.
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