TY  - BOOK
AU  - Jafari, Seid Mahdi
TI  - Handbook of Food Nanotechnology Applications and Approaches
SN  - 9780128158661
U1  - 664.002 
PY  - 2020///
CY  - London
PB  - Academic Press
KW  - Food Biotechnology
KW  - Food Industry and Trade Technological Innovations
KW  - Nanotechnology
N1  - Seid Mahdi Jafari
Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2006. He has been working on the nanoemulsification and nanoencapsulation of food bioactive ingredients for the past 15 years. Now, as a full Professor, he is an academic member of GUASNR (Iran) and Adjunct Prof. in UVigo (Spain). He has published more than 320 papers in top-ranked International Food Science Journals and 60 book chapters along with editing 36 books with Elsevier, Springer, and Taylor & Francis. In 2015, he was awarded as one of the top 1% world scientists by Thomson Reuters (Essential Scientific Indicators) in the field of Biological Sciences. In 2017, he was selected as one of the top national researchers by the Iranian Ministry of Science, Research, and Technology. He has been awarded as one of the world’s highly cited researchers by Clarivate Analytics (Web of Science), in 2018, 2019 and 2020; and a top reviewer in the field of agricultural and biological sciences by Publons (2018 and 2019).
Affiliations and expertise
Professor, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; YY
N2  - SUMMARY:

Food Nanotechnology: Applications and Approaches is the definitive guide on all aspects of nano-sized ingredients and devices for the food sector. The book brings science and applications together on the nano-scale into nano-structured food materials, with an emphasis on their production, processing, engineering, characterization, and applications of food materials containing true nano-sized dimensions or nano-structures that enable novel/enhanced properties or functions. All chapters emphasize original results relating to experimental, theoretical, computational, and/or applications of nano-materials in food.

Topics such as the application of nanotechnology in food processing operations, functional ingredients, quality control, nutraceutical delivery, and packaging of food products are very attractive and beneficial to both academics and practitioners. Finally, the safety of applying nano ingredients and nano devices is covered
UR  - https://shop.elsevier.com/books/handbook-of-food-nanotechnology/jafari/978-0-12-815866-1
UR  - https://eaklibrary.neduet.edu.pk:8443/catalog/bk/books/toc/9780128158661.pdf
ER  -