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Biopolymer Nanostructures for Food Encapsulation Purposes: Volume 1 in the Nanoencapsulation in the Food Industry series, Volume 1 [Mīkstie vāki]

Edited by (Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan, Iran)
  • Formāts: Paperback / softback, 668 pages, height x width: 229x152 mm, weight: 1000 g
  • Sērija : Nanoencapsulation in the Food Industry
  • Izdošanas datums: 15-Jun-2019
  • Izdevniecība: Academic Press Inc
  • ISBN-10: 0128156635
  • ISBN-13: 9780128156636
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  • Mīkstie vāki
  • Cena: 210,52 €
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  • Formāts: Paperback / softback, 668 pages, height x width: 229x152 mm, weight: 1000 g
  • Sērija : Nanoencapsulation in the Food Industry
  • Izdošanas datums: 15-Jun-2019
  • Izdevniecība: Academic Press Inc
  • ISBN-10: 0128156635
  • ISBN-13: 9780128156636
Citas grāmatas par šo tēmu:

Biopolymer Nanostructures for Food Encapsulation Purposes, a volume in the Nanoencapsulation in the Food Industry series, guides readers on how to fabricate and apply nanostructures from different proteins, carbohydrates and chemical sources for food encapsulation purposes. This book covers recent and applied research in all disciplines of bioactive and nutrient delivery. Chapters emphasize original results relating to experimental, theoretical, formulations and/or applications of nano-structured biopolymers.

  • Includes updated applications of biopolymer nanostructures from different protein, carbohydrate and chemical sources
  • Discloses the current knowledge and potential of biopolymer nanostructures
  • Brings the novel applications of biopolymer nanostructures for the development of bioactive delivery systems together
Section 1: Milk protein nanostructures Section 2: Other protein nanostructures Section 3: Polysaccharide nanostructures Section 4: Synthetic biopolymer nanostructures
Dr. Seid Mahdi Jafari received his PhD degree in 2006 in Food Process Engineering from the University of Queensland, Australia. He has been working on the nanoemulsification and nanoencapsulation of food ingredients for the past decade. He is Associate Professor in the Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan, Iran, and he is an academic member of GAU (Iran). He has published more than 85 papers in top-ranked international food science journals and 18 book chapters, along with editing four books with LAP and Elsevier publishers. In November 2015, he was awarded as one of the top 1% scientists of the world with the highest citations by Thompson Reuters (Essential Scientific Indicators) in the field of Biological Sciences.