Handbook of Nanoencapsulation
Description
This book bridges the gap between academia and research as it encompasses the ubiquitous applications of nanoencapsulation technique used on significant nutraceuticals derived from plants, animals as well as microalgae.
Key Features:
Provides a quick and easy access to major plant, animal and microalgae derived nutraceutical ingredients
Discusses nanoencapsulation techniques for protection and targeted release of various food bioactive ingredients
Covers safety, bioaccessibility and multiple applications of nanoencapsulated nutraceuticals in the food industry
Unveiling pivotal aspects of nanoencapsulation of significant nutraceuticals, this book is a valuable resource for researchers, food toxicologists, food scientists, nutritionists, and scientists in medicinal research.
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Dr Jasmeet Kour completed her master's degree in Food Science and Technology from Government College for Women, Gandhi Nagar, Jammu University, Jammu and Kashmir, India. She earned her doctoral degree at Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, Punjab, India from Department of Food Engineering and Technology in 2019. She is serving as an assistant professor (academic arrangement basis) at the Department of Food Science and Technology, Government College for Women, Gandhi Nagar, Jammu, Jammu and Kashmir since 2009. She conducted her vast research in various prominent nutraceuticals derived from plant origin and her work has been published in reputed journals with high impact factors in eminent publishing houses in the field of food science. She presented her research and review paper presentations in various national and international conferences. Dr. Kour has authored as well as co-authored numerous book chapters and scientific articles published in international books with prestigious publishing houses such as Elsevier and Springer. She is also a part of various international projects. As her research work made a great impression, she was also cordially invited to share her newest research findings at Tokyo University of Agriculture, Japan, at the 6th International Conference on Agricultural and Biological Sciences (ABS 2020). She is currently working as editorial board member and peer reviewer of various journals of repute. Dr. Kour is also credited with editorship of various mega book projects under the publishing names of Elsevier and, CRC Press/Taylor & Francis Group.
Dr. Raees ul Haq earned his PhD from the Department of Food Engineering and Technology of Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, Punjab, India. He completed his master's degree in Food Technology from Islamic University of Science and Technology, Awantipora, J&K, India. He has authored as well as coauthored several chapters for edited books published by prominent international publishers. Dr. Raees has presented his research work at various national and international conferences, seminars and workshops. He is actively engaged with the scientific community by publishing his work as well as working as an editorial member and peer reviewer of reputed international journals. He was the recipient of Maulana Azad National Fellowship awarded by University Grants Commission (UGC) and published many research as well as review articles in reputed journals.
Dr. Sajad Ahmad Wani is currently working as postdoctoral researcher in the Department of Food Science & Technology, Islamic University of Science & Technology, Awantipura, Jammu & Kashmir (Union Territory), India. He completed his master's degree in Food Technology from IUST, Awantipora, J&K, India and PhD from Sant Longowal Institute of Engineering and Technology, Punjab, India. Qualified National Eligibility Test (2015) (NET) conducted by Indian Council of Agricultural Research (ICAR) in Dec 2015. He has published more than 35 research/review articles, 10 book chapters and 1 book. He is also writing articles for the popular magazines Food & Beverage News (India's First Magazine for Food & Beverage Industry).He attended 45 international/ national/conferences, seminars and workshops throughout the world. Dr.Wani serves as an editorial board member of number of national and international journals. He is potential peer reviewer of reputed international journals related to Food Science and Technology that belong to popular publishing house viz. Elsevier, Taylor & Francis, Wiley, Springer, etc. He is also working as member of various associations such as IFT, IFERP, AFSTI and Asian Council of Science Editors. Dr.Wani is the recipient of Maulana Azad National Fellowship (MANF-2013-14) from University Grant Commission, New Delhi, India.
Ms. Bhaskar Jyoti has completed her master's degree in Food Science & Technology from Chaudhary Charan Singh University, Meerut and as a part of her curriculum she was selected for her first research project at CSIR- CFTRI, Mysore in the Department of HRD, Lab of Computational Fluid Dynamics in collaboration with FMBCT Department, for the topic of Study on Bun & Dough Rheological Properties after incorporation of Microencapsulated Garcinia Cowa Fruits Extract. During this time she proved herself as a competent, motivated and talented team member. Ms Jyoti is an ethical researcher with bench work experience in the research areas of food science and technology. She is adaptive and proficient in scientific writing and poster presentations. Ms. Jyoti has seven publications (five peer-reviewed research articles) in reputed journals as a first author and overall 12 research articles. She has also six Indian patents in her name and and two International German patents (Granted). During her Graduation and Post Gradudation she has worked with Haldiram's Foods International Ltd (Noida) U.P. (2007) for Food Processing of Indian Snacks and Development of New Products and in Calpro Foods Pvt. Ltd (Delhi) 2010 on Food Enzymes and Emulsifiers in Bakery Products. She has been awarded as Young Scientist Award at ABRF Sage University- Bhopal in an International Conference and received many awards for her research writing and presentations.
