نانوساختارهای مبتنی بر لیپید برای اهداف محصورسازی غذایی: جلد دوم از مجموعه نانوکپسولاسیون در صنعت غذا

"Lipid-Based Nanostructures for Food Encapsulation Purposes, Volume Two in the Nanoencapsulation in the Food Industry series, reviews recent studies on the formulation and evaluation of different categories of lipid-based nano-carriers and discusses how lipid nanoencapsulation is a feasible technology for the food industry. This book covers nano-emulsions, nano-liposomes, nanostructured lipid carriers and surfactant nanoparticles. 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."--Publisher's description. Read more... Abstract: "Lipid-Based Nanostructures for Food Encapsulation Purposes, Volume Two in the Nanoencapsulation in the Food Industry series, reviews recent studies on the formulation and evaluation of different categories of lipid-based nano-carriers and discusses how lipid nanoencapsulation is a feasible technology for the food industry. This book covers nano-emulsions, nano-liposomes, nanostructured lipid carriers and surfactant nanoparticles. 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."--Publisher's description Content: 1. An overview of lipid-based nanostructures for encapsulation for food ingredients / Elham Assadpour and Seid Mahdi Jafari -- 2. Encapsulation by single O/W and W/O nanoemulsions / Francesco Donsì and Krassimir P. Valikov -- 3. Encapsulation of food ingredients by double nanoemulsions / Mohammad Nejatian, Hamed Saberian and Seid Mahdi Jafari -- 4. Encapsulation of food ingredients by microemulsions / Maria D. Chatzidaki, Vassiliki Papadimitriou and Aristotelis Xenakis -- 5. Encapsulation of food ingredients by Pickering nanoemulsions / Rezvan Shaddel, Safoura Akbari-Alavijeh and Seid Mahdi Jafari -- 6. Encapsulation of food ingredients by solid lipid nanoparticles (SLNs) / Babak Ghanbarzadeh, Fatemeh Keivani and Maryam Mohammadi -- 7. Encapsulation of food ingredients by nanostructured lipid carriers (NLCs) / Maryam Mohammadi, Elham Assadpour and Seid Mahdi Jafari -- 8. Encapsulation of food ingredients by nano-organogels (nanooleogels) / Cloé L. Esposito, V Gaëlle Roullin and Plamen Kirilov -- 9. Encapsulation of food ingredients by nanoliposomes / Khashayar Sarabandi, Zahra Rafiee, Diako Khodaei and Seid Mahdi Jafari -- 10. Encapsulation of food ingredients by nanophytosomes / Afshin Babazadeh, Seid Mahdi Jafari and Bingyang Shi -- 11. Nanoencapsulation of food ingredients by niosomes / María Matos, Daniel Pando and Gemma Gutiérrez -- 12. Nanoencapsulation of food ingredients by cubosomes and hexosomes / Anan Yaghmur. Lipid-based Nanostructures For Food Encapsulation Purposes, A Volume In The Nanoencapsulation In The Food Industry Series, Reviews Recent Studies On Formulation And Evaluation Of Different Categories Of Lipid-based Nano-carriers, And Discusses How Lipid Nanoencapsulation Is A Feasible Technology To Be Used In The Food Industry. Lipid-based Nano-encapsulation Systems Are Mostly Used In The Food, Pharmaceutical And Cosmetic Industries. This Book Covers The Main Types Which Have Been Studied And Developed In Recent Years, Including Nano-emulsions, Nano-liposomes, Nanostructured Lipid Carriers And Surfactant Nanoparticles. 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. Provides Recent Studies On Formulation And Evaluation Of Different Categories Of Lipid-based Nanocarriers Discusses How Technology Of Lipid Nanoencapsulation Can Be Used In Industries Summarizes The Practical Application Of Nanostructures From Lipid Formulations Such As Nanoemulsions, Nanoliposomes, And Nanostructured Lipid Carriers Lipid-Based Nanostructures for Food Encapsulation Purposes, Volume Two in the Nanoencapsulation in the Food Industry series, reviews recent studies on the formulation and evaluation of different categories of lipid-based nano-carriers and discusses how lipid nanoencapsulation is a feasible technology for the food industry. This book covers nano-emulsions, nano-liposomes, nanostructured lipid carriers and surfactant nanoparticles. 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. Provides recent studies on the formulation and evaluation of different categories of lipid-based nanocarriers Discusses how technology of lipid nanoencapsulation can be used in industries Summarizes the practical application of nanostructures from lipid formulations, such as nanoemulsions, nanoliposomes and nanostructured lipid carriers