Spray Drying Encapsulation of Bioactive Materials

Table of Contents

1. Spray Drying Encapsulation of Bioactive Ingredients: Advantages and Challenges. 2. Spray Drying Encapsulation of Phenolic Compounds. 3. Spray Drying Encapsulation of Anthocyanins. 4. Spray Drying Encapsulation of Carotenoids. 5. Spray Drying Encapsulation of Vitamins. 6. Spray Drying Encapsulation of Minerals. 7. Spray Drying Encapsulation of Essential Oils. 8. Spray Drying Encapsulation of Essential Fatty Acids and Functional Oils. 9. Spray Drying Encapsulation of Enzymes, Peptides, and Amino Acids. 10. Spray Drying Encapsulation of Probiotics. 11. Nano Spray Drying Encapsulation of Bioactive Ingredients. 12. Advances in Spray Drying Technology in the Scope of Bioactive Encapsulation. 13. Characterization and Analysis of Spray Dried Encapsulated Bioactives. 14. Application of Spray Dried Encapsulated Bioactives in Food Products. 15. Application of Spray Dried Encapsulated Bioactives in Pharmaceuticals. 16. Application of Spray Dried Encapsulated Bioactives in Cosmetics

Editor(s)

Biography

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). He has published more than 160 papers in top-ranked international food science journals (h-index=37 in Scopus) and 30 book chapters along with editing numerous books. In November 2015, he was awarded as one of the top 1% world’s scientists with the highest citations by Thomson Reuters (Essential Scientific Indicators) in the field of Biological Sciences. Also in December 2017, he was selected as one of the top national researchers by the Iranian Ministry of Science, Research, and Technology. Recently in November 2018, he was awarded as one of the world’s highly cited researchers in cross-field by Clarivate Analytics (Web of Science).

Dr. Ali Rashidinejad received his PhD in Food Science from the University of Otago (New Zealand) in 2015. He has been working on delivery of bioactive compounds since starting his PhD to date. He is currently a research scientist and an academic member of Riddet Institute, Massey University (New Zealand). On the field of encapsulation and delivery of bioactive materials in food, he has published more than 20 papers in top-ranked international food science journals as well as four book chapters. Dr. Rashidinejad is the primary investigator and first inventor of ‘FlavoPlus’, a new method for delivery of hydrophobic flavonoids in functional foods. He is also the creator of ‘FoodFort’, a comprehensive digital platform containing the information about delivery of bioactive compounds in functional food and a new tool for functional food designers.