Elsevier, the information analytics company specialising in science and health, has announced the publication of Nanoencapsulation Technologies for the Food and Nutraceutical Industries by Seid Mahdi Jafari. One of four new nutrition titles, the book is ideal for food and neutraceutical researchers and industry personnel who want to learn more about basic concepts and recent developments in nanotechnology research.
Nanoencapsulation Technologies for the Food and Nutraceutical Industries looks at important modern technologies, including biopolymer based nano-particle formation techniques, formulation based processes, such as nano-liposomes and nano-emulsions, process based nano-encapsulation, like electro-spinning and nano-spray drying, natural nano-carrier based processes, such as casein and starch nano-particles, and other recent advances.
The four new nutrition titles are: Nanoencapsulation Technologies for the Food and Nutraceutical Industries by Seid Mahdi Jafari; Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Charis M. Galanakis; Nutrition and Functional Foods for Healthy Aging by Ronald Ross Watson; and Advances in Food and Nutrition Research, Volume 81 by Fidel Toldra.
In order to meet content needs in nutrition, Elsevier uses proprietary tools to identify the gaps in coverage of the topics. Editorial teams strategically fill those gaps with content written by key influencers in the field, giving students, faculty and researchers the content they need to answer challenging questions and improve outcomes. These new books will seek to educate the next generation of nutritionists and provide critical foundational content for information professionals.
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