Release and bioavailability of nanoencapsulated food ingredients / edited by Seid Mahdi Jafari.

Format:

Book

Contributor:

Jafari, Seid Mahdi.

Series:

Nanoencapsulation in the food industry ; v. 5.

Nanoencapsulation in the Food Industry ; v. 5

Language:

English

Subjects (All):

Food--Biotechnology.

Food.

Food--Composition.

Genre:

Electronic books.

Physical Description:

1 online resource.

Place of Publication:

London : Academic Press, 2020.

System Details:

text file

Summary:

Release and Bioavailability of Nanoencapsulated Food Ingredients, volume five in the Nanoencapsulation in the Food Industry series, reviews different release mechanisms of nanoencapsulated food ingredients. The book discusses mathematical and intelligent modeling of the release of bioactive agents from nano-vehicles to better understand their release mechanisms, while also covering different approaches for studying the release profile of these ingredients (such as in-vitro and in-vivo assays). Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title will be of great value to those engaged in various fields of nanoencapsulation. -- Provided by publisher.

Contents:

1. Importance of release and bioavailability studies for nanoencapsulated food ingredients / Elham Assadpour and Seid Mahdi Jafari.

Section A: Mechanisms of bioactive release from nanoencapsulated food systems: 2. Controlled release of nanoencapsulated food ingredients / Sareh Boostani and Seid Mahdi Jafari

3. Targeted release of nanoencapsulated food ingredients / Zahra Emam-Djomeh and Amir Rezvankhah.

Section B: Different approaches for studying the release profile of nanoencapsulated food ingredients: 4. In vitro assays for evaluating the release of nanoencapsulated food ingredients / Cristian Dima, Elham Assadpour, Seid Mahdi Jafari et al.

5. In vivo assays for evaluating the release of nanoencapsulated food ingredients / Safoura Akbari-Alavijeh, Rezvan Shaddel and Seid Mahdi Jafari.

Section C: Modeling of release data from nanoencapsulated food ingredients: 6. Release modeling of nanoencapsulated food ingredients by empirical and semiempirical models / Narjes Malekjani and Seid Mahdi Jafari

7. Release modeling of nanoencapsulated food ingredients by mechanistic models / Narjes Malekjani and Seid Mahdi Jafari

8. Release modelling of nanoencapsulated food ingredients by probabilistic models : cellular automata and Monte Carlo methods / Marija Bezbradica, Martin Crane and Heather J. Ruskin

9. Release modeling of nanoencapsulated food ingredients by artificial intelligence algorithms / Jelena Djuris, Bojana Vidovic and Svetlana Ibric.

Section D: Bioavailability of nanoencapsulated food ingredients: 10. Biological fate of nanoencapsulated food bioactives / Chen Tan, Giovana B. Celli and Seid Mahdi Jafari

11. Mucoadhesive delivery systems for nanoencapsulated food ingredients / Mehdi Hajikhani and Zahra Emam-Djomeh

12. Bioavailability of nanoencapsulated food bioactives / Sipper Khan, Rashid Iqbal, Nauman Khalid et al.

Notes:

Includes index.

Other Format:

Print version:

ISBN:

9780128156667

012815666X

OCLC:

1157056877

Access Restriction:

Restricted for use by site license.