Characterization of nanoencapsulated food ingredients /

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Jafari, Seid Mahdi
Formato: Electrónico eBook
Idioma:Inglés
Publicado: London : Academic Press, 2020.
Colección:Nanoencapsulation in the food industry ; 4.
Temas:
Food > Analysis.
Nanobiotechnology.
Food Analysis
Aliments > Analyse.
Nanobiotechnologie.
Food > Analysis
Nanobiotechnology
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 1. Introduction to characterization of nanoencapsulated food ingredients / Elham Assadpour, Hadis Rostamabadi and Seid Mahdi Jafari.
  • Section A: Morphology of nanoencapsulated food ingredients: 2. Transmission electron microscopy (TEM) of nanoencapsulated food ingredients / Hadis Rostamabadi, Seid Reza Falsafi and Seid Mahdi Jafari
  • 3. Scanning electron microscopy (SEM) of nanoencapsulated food ingredients / Khashayar Sarabandi, Pouria Gharehbeglou and Seid Mahdi Jafari
  • 4. Confocal laser scanning microscopy (CLSM) of nanoencapsulated food ingredients / Niloufar Sharif, Sara Khoshnoudi-Nia and Seid Mahdi Jafari
  • 5. Atomic force microscopy (AFM) of nanoencapsulated food ingredients / 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, Seid Mahdi Jafari, et al.
  • 7. Surface charge (zeta-potential) of nanoencapsulated food ingredients / Yiming Feng, Sean Russell Kilker and Youngsoo Lee
  • 8. Surface composition of nanoencapsulated food ingredients by X-ray photoelectron spectroscopy)XPS) / Zahra Rafiee, Moahmmad Mejatian, Seid Mahdi Jafari, et al.
  • Section C: Structural analysis of nanoencapsulated food ingredients: 9. X-ray diffraction (XRD) of nanoencapsulated food ingredients / Seid Reza Falsafi, hadis Rostamabadi and Seid Mahdi Jafari
  • 10. Differential scanning calorimetry (DSC) of nanoencapsulated food ingredients / Hamid Gharanjih, Kalamadin Gharanjig, Seid Mahdi Jafari, et al.
  • 11. Fourier transform infrared (FT-IR) spectroscopy of nanoencapsulated food ingredients / Hamed Hosseini and Seid Mahdi Jafari
  • 12. Nuclear magnetic resonance (NMR) spectroscopy of nanoencapsulated food ingredients / Roya Koshani and Seid Mahdi Jafari
  • 13. Small angle scattering (SAS) techniques for analysis of nanoencapsulated food ingredients / Amparo L�opez-Rubio, Marta Mart�inez-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 / Chi Ching Lee, Merve Tomas and Seid Mahdi Jafari
  • 15. Rheological characterization of liquid nanoencapsulated food ingredients by viscometers / Ioanna Mandala and Eftychios Apostolidis
  • 16. Rheological analysis of solid-like nanoencapsulated food ingredients by rheometers / Abdur Rehman, Qunyi Tong, Seid Mahdi Jafari
  • 17. Spectroscopic and chromatographic analyses of nanoencapsulated food ingredients / �Ozg�ur Tarhan and Seid Mahdi Jafari
  • 18. Antioxidant activity analysis of nanoencapsulated food ingredients / Atefe Maqsoudlou, Hossein Mohebodini and Seid Mahdi Jafari.

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