04505cam a2200505Ia 4500 on1144490959 OCoLC 20210722024906.0 m o d cr |n||||||||| 200314s2020 enk o 001 0 eng d YDX eng YDX OPELS UKAHL UKMGB OCLCF DKU N$T EBLCP OCLCO GBC009271 bnb 019682719 Uk 9780128156681 (electronic bk.) 0128156686 (electronic bk.) 9780128156674 0128156678 (OCoLC)1144490959 TX541 664/.07 23 Characterization of nanoencapsulated food ingredients [electronic resource] / edited by Seid Mahdi Jafari. London : Academic Press, 2020. 1 online resource. text rdacontent computer rdamedia online resource rdacarrier Nanoencapsulation in the food industry ; 4 Includes index. 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 López-Rubio, Marta Martínez-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 / Özgür Tarhan and Seid Mahdi Jafari -- 18. Antioxidant activity analysis of nanoencapsulated food ingredients / Atefe Maqsoudlou, Hossein Mohebodini and Seid Mahdi Jafari. Food Analysis. Nanobiotechnology. Food Analysis. fast (OCoLC)fst00930460 Nanobiotechnology. fast (OCoLC)fst01894713 Electronic books. Electronic books. Jafari, Seid Mahdi. Print version: 9780128156681 Print version: 0128156678 9780128156674 (OCoLC)1111660139 Nanoencapsulation in the food industry ; 4. ScienceDirect https://www.sciencedirect.com/science/book/9780128156674