000			03051nam a22002537a 4500
008			230713s2020 |||||||| |||| 00| 0 eng d
020			_a9780128158661
022			_l9780128158661
041			_aeng
082			_a664.002 _bHAN
245			_aHandbook of Food Nanotechnology Applications and Approaches
260			_aLondon : _bAcademic Press, _cc2020
300			_axx, 755 p. _b: ill
500			_aSeid 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
504			_aYY
520			_aSUMMARY: 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.
650		0	_9674240 _aFood Biotechnology
650		0	_945430 _aFood Industry and Trade Technological Innovations
650		0	_939906 _aNanotechnology
700			_eED _aJafari, Seid Mahdi _9674851
856			_yWEB LINK _uhttps://shop.elsevier.com/books/handbook-of-food-nanotechnology/jafari/978-0-12-815866-1
856			_yTOC _uhttps://eaklibrary.neduet.edu.pk:8443/catalog/bk/books/toc/9780128158661.pdf
942			_2ddc _cHAN
999			_c701614 _d701614