Encapsulations

Alexandru Mihai Grumezescu is a lecturer in the Department of Science and Engineering of Oxide Materials and Nanomaterials, at the Faculty of Applied Chemistry and Materials Science, Politehnica University of Bucharest, Romania. He is an experienced researcher and published editor in the field of nano and biostructures. He is the editor-in-chief of two international open access journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience. Dr. Grumezescu has published more than 200 peer-reviewed papers, authored nine books, and has served as an editor for more than 50 scholarly books.

Chapter 1. Exploring nanoencapsulation of aroma and flavours as a new frontier in food technologyChapter 2. Micro and nanoencapsulation in foods: An assured technique to protect the flavors and aromasChapter 3. Food encapsulation: A nanotechnology approachChapter 4. Nanoencapsulation of flavors and aromas by cyclodextrinsChapter 5. Electrohydrodynamic microencapsulation technologyChapter 6. Cyclodextrins as nanoencapsulation material for flavors and aromasChapter 7. Structural and thermodynamic insight into the potentiality of food biopolymers to behave as smart nanovehicles for essential polyunsaturated lipids.Chapter 8. The utility of nanotechnology for encapsulation of Vitamins C and E: Food shelf-life improvementChapter 9. Nanocomposite packaging for food encapsulationChapter 10. Microencapsulated bioactive components as a source of healthChapter 11. Nanoencapsulation technology to control release and enhance bioactivity of essential oilsChapter 12. Encapsulation: Entrapping essential oil/flavours/aromas in foodChapter 13. Cyclodextrins-based nanocomplexes for encapsulation of bioactive compounds in food, cosmetics, and pharmaceutical productsChapter 14. Nanoencapsulation of essential oils for sustained release: Application as therapeutics and antimicrobialsChapter 15. Nanoencapsulation and nanocontainer-based delivery systems for drugs, flavours, and aromasChapter 16. Nanoencapsulation of natural antimicrobial productsChapter 17. Supramolecular strategy for the encapsulation of low molecular weight food ingredientsChapter 18. Biocompatible microemulsions for the nanoencapsulation of essential oils and nutraceuticalsChapter 19. Nanoencapsulation of flavours: Advantages and challengesChapter 20. Use of spray-drying process in the food industry: Applications on nanomaterials