Nanoencapsulation of Food Ingredients by Specialized Equipment, Third Edition, a new volume in the Nanoencapsulation in the Food Industry series provides an overview of specialized developed equipment for the nanoencapsulation of food ingredients. Electro-spinning, electro-spraying, nano-spray dryer, micro/nano-fluidics systems and sonication devices are just some of the equipment analyzed in the book. Each chapter reviews the mechanisms of innovative devices for preparation of nanostructures, exploring the key factors in each device to control the efficiency of nanoencapsulation and revealing the morphologies and properties of nanoencapsulated ingredients produced by each equipment.
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 of nanoencapsulation.
1. Cover image - p. iii 2. Title page - p. iii 3. Table of Contents - p. iii 4. Poem - p. iii 5. Copyright - p. viii 6. Contributors - p. xiii 7. Preface to the series - p. xv 8. Preface to Vol. 3 - p. xvii 9. Chapter One: An overview of specialized equipment for nanoencapsulation of food ingredients - p. xviii 10. Chapter Two: Production of food bioactive-loaded nanofibers by electrospinning - p. 30 11. Chapter Three: Production of food bioactive-loaded nanoparticles by electrospraying - p. 104 12. Chapter Four: Production of food bioactive-loaded nanoparticles by nano spray drying - p. 149 13. Chapter Five: Production of food bioactive-loaded nanostructures by micro-/nanofluidics - p. 211 14. Chapter Six: Production of food bioactive-loaded nanostructures by high-pressure homogenization - p. 250 15. Chapter Seven: Production of food bioactive-loaded nanostructures by microfluidization - p. 340 16. Chapter Eight: Production of food bioactive-loaded nanostructures by ultrasonication - p. 390 17. Index - p. 449
Nanoencapsulation of Food Ingredients by Specialized Equipment, Third Edition, a new volume in the Nanoencapsulation in the Food Industry series provides an overview of specialized developed equipment for the nanoencapsulation of food ingredients. Electro-spinning, electro-spraying, nano-spray dryer, micro/nano-fluidics systems and sonication devices are just some of the equipment analyzed in the book. Each chapter reviews the mechanisms of innovative devices for preparation of nanostructures, exploring the key factors in each device to control the efficiency of nanoencapsulation and revealing the morphologies and properties of nanoencapsulated ingredients produced by each equipment.
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 of nanoencapsulation.
1. Cover image - p. iii 2. Title page - p. iii 3. Table of Contents - p. iii 4. Poem - p. iii 5. Copyright - p. viii 6. Contributors - p. xiii 7. Preface to the series - p. xv 8. Preface to Vol. 3 - p. xvii 9. Chapter One: An overview of specialized equipment for nanoencapsulation of food ingredients - p. xviii 10. Chapter Two: Production of food bioactive-loaded nanofibers by electrospinning - p. 30 11. Chapter Three: Production of food bioactive-loaded nanoparticles by electrospraying - p. 104 12. Chapter Four: Production of food bioactive-loaded nanoparticles by nano spray drying - p. 149 13. Chapter Five: Production of food bioactive-loaded nanostructures by micro-/nanofluidics - p. 211 14. Chapter Six: Production of food bioactive-loaded nanostructures by high-pressure homogenization - p. 250 15. Chapter Seven: Production of food bioactive-loaded nanostructures by microfluidization - p. 340 16. Chapter Eight: Production of food bioactive-loaded nanostructures by ultrasonication - p. 390 17. Index - p. 449
