Characterization of Nanoencapsulated Food Ingredients, Volume Four in the Nanoencapsulation in the Food Industry series, 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.
Divided 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.
Authored 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.
1. Chapter One: Introduction to characterization of nanoencapsulated food ingredients - p. page_xviii 2. Section A: Morphology of nanoencapsulated food ingredients - p. page_50 3. Chapter Two: Transmission electron microscopy (TEM) of nanoencapsulated food ingredients - p. page_50 4. Chapter Three: Scanning electron microscopy (SEM) of nanoencapsulated food ingredients - p. page_82 5. Chapter Four: Confocal laser scanning microscopy (CLSM) of nanoencapsulated food ingredients - p. page_130 6. Chapter Five: Atomic force microscopy (AFM) of nanoencapsulated food ingredients - p. page_158 7. Section B: Size and surface characteristics of nanoencapsulated food ingredients - p. page_188 8. Chapter Six: Dynamic light scattering (DLS) of nanoencapsulated food ingredients - p. page_188 9. Chapter Seven: Surface charge (zeta-potential) of nanoencapsulated food ingredients - p. page_211 10. Chapter Eight: Surface composition of nanoencapsulated food ingredients by X-ray photoelectron spectroscopy (XPS) - p. page_241 11. Section C: Structural analysis of nanoencapsulated food ingredients - p. page_268 12. Chapter Nine: X-ray diffraction (XRD) of nanoencapsulated food ingredients - p. page_268 13. Chapter Ten: Differential scanning calorimetry (DSC) of nanoencapsulated food ingredients - p. page_293 14. Chapter Eleven: Fourier transform infrared (FT-IR) spectroscopy of nanoencapsulated food ingredients - p. page_346 15. Chapter Twelve: Nuclear magnetic resonance (NMR) spectroscopy of nanoencapsulated food ingredients - p. page_410 16. Chapter Thirteen: Small angle scattering (SAS) techniques for analysis of nanoencapsulated food ingredients - p. page_458 17. Section D: Physicochemical and rheological characteristics of nanoencapsulated food ingredients - p. page_502 18. Chapter Fourteen: Optical analysis of nanoencapsulated food ingredients by color measurement - p. page_502 19. Chapter Fifteen: Rheological characterization of liquid nanoencapsulated food ingredients by viscometers - p. page_528 20. Chapter Sixteen: Rheological analysis of solid-like nanoencapsulated food ingredients by rheometers - p. page_545 21. Chapter Seventeen: Spectroscopic and chromatographic analyses of nanoencapsulated food ingredients - p. page_583 22. Chapter Eighteen: Antioxidant activity analysis of nanoencapsulated food ingredients - p. page_615 23. Index - p. page_665
Characterization of Nanoencapsulated Food Ingredients, Volume Four in the Nanoencapsulation in the Food Industry series, 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.
Divided 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.
Authored 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.
1. Chapter One: Introduction to characterization of nanoencapsulated food ingredients - p. page_xviii 2. Section A: Morphology of nanoencapsulated food ingredients - p. page_50 3. Chapter Two: Transmission electron microscopy (TEM) of nanoencapsulated food ingredients - p. page_50 4. Chapter Three: Scanning electron microscopy (SEM) of nanoencapsulated food ingredients - p. page_82 5. Chapter Four: Confocal laser scanning microscopy (CLSM) of nanoencapsulated food ingredients - p. page_130 6. Chapter Five: Atomic force microscopy (AFM) of nanoencapsulated food ingredients - p. page_158 7. Section B: Size and surface characteristics of nanoencapsulated food ingredients - p. page_188 8. Chapter Six: Dynamic light scattering (DLS) of nanoencapsulated food ingredients - p. page_188 9. Chapter Seven: Surface charge (zeta-potential) of nanoencapsulated food ingredients - p. page_211 10. Chapter Eight: Surface composition of nanoencapsulated food ingredients by X-ray photoelectron spectroscopy (XPS) - p. page_241 11. Section C: Structural analysis of nanoencapsulated food ingredients - p. page_268 12. Chapter Nine: X-ray diffraction (XRD) of nanoencapsulated food ingredients - p. page_268 13. Chapter Ten: Differential scanning calorimetry (DSC) of nanoencapsulated food ingredients - p. page_293 14. Chapter Eleven: Fourier transform infrared (FT-IR) spectroscopy of nanoencapsulated food ingredients - p. page_346 15. Chapter Twelve: Nuclear magnetic resonance (NMR) spectroscopy of nanoencapsulated food ingredients - p. page_410 16. Chapter Thirteen: Small angle scattering (SAS) techniques for analysis of nanoencapsulated food ingredients - p. page_458 17. Section D: Physicochemical and rheological characteristics of nanoencapsulated food ingredients - p. page_502 18. Chapter Fourteen: Optical analysis of nanoencapsulated food ingredients by color measurement - p. page_502 19. Chapter Fifteen: Rheological characterization of liquid nanoencapsulated food ingredients by viscometers - p. page_528 20. Chapter Sixteen: Rheological analysis of solid-like nanoencapsulated food ingredients by rheometers - p. page_545 21. Chapter Seventeen: Spectroscopic and chromatographic analyses of nanoencapsulated food ingredients - p. page_583 22. Chapter Eighteen: Antioxidant activity analysis of nanoencapsulated food ingredients - p. page_615 23. Index - p. page_665
