Characterization of Nanoencapsulated Food Ingredients, Volume Four in the Nanoencapsulation in the Food Industry series, introduces some of the common instrumental analysis and characterization methods for the evaluation of nanocarriers and nanoencapsulated ingredients in terms of their morphology, size distribution, surface charge and composition, appearance, physicochemical and rheological properties, and antioxidant activity. Divided in five sections, the book covers the qualitative and quantitative properties of nanoencapsulated food ingredients by different characterization techniques, besides correlating nanocarrier behavior to their physicochemical and functional properties. Authored by a team of global experts in the fields of nano- and microencapsulation of food, nutraceutical, and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation and nanodelivery systems. Shows how different properties of nanoencapsulated food ingredients can be analyzedPresents the mechanism of each characterization techniqueInvestigates how the analytical results can be understood with nanoencapsulated ingredients INDICE: Section 1: Morphology of nanoencapsulated food ingredients 1. Scanning electron microscopy (SEM) of nanoencapsulated food ingredients 2. Transmission electron microscopy (TEM) of nanoencapsulated food ingredients 3. Confocal laser scanning microscopy (CLSM) of nanoencapsulated food ingredients 4. Atomic force microscopy (AFM) of nanoencapsulated food ingredients Section 2: Size of nanoencapsulated food ingredients 5. Static light scattering (SLS) of nanoencapsulated food ingredients 6. Dynamic light scattering (DLS) of nanoencapsulated food ingredients 7. Laser-induced breakdown detection (LIBD) of nanoencapsulated food ingredients Section 3: Surface characteristics of nanoencapsulated food ingredients 8. Surface charge (zeta-potential) of nanoencapsulated food ingredients 9. Surface composition of nanoencapsulated food ingredients by x-ray photoelectron spectroscopy (XPS) Section 4: Physicochemical characteristics of nanoencapsulated food ingredients 10. X-ray diffraction (XRD) of nanoencapsulated food ingredients 11. Differential scanning calorimetry (DSC) of nanoencapsulated food ingredients 12. Fourier transform infrared spectroscopy (FTIR) of nanoencapsulated food ingredients 13. Nuclear magnetic resonance (NMR) of nanoencapsulated food ingredients 14. Optical analysis of nanoencapsulated food ingredients by color measurement Section 5: Rheological characteristics of nanoencapsulated food ingredients 15. Rheological characterization of liquid nanoencapsulated food ingredients by viscometers 16. Rheological analysis of solid-like nanoencapsulated food ingredients by rheometers 17. Tribology analysis of nanoencapsulated food ingredients
- ISBN: 978-0-12-815667-4
- Editorial: Academic Press
- Encuadernacion: Rústica
- Páginas: 600
- Fecha Publicación: 01/03/2020
- Nº Volúmenes: 1
- Idioma: Inglés