Books

Books in English

1. Jafari, S.M. (Editor), 2021. “Emerging thermal processes in the food industry“, Elsevier. Volume 6 in the book series “Unit operations and processing equipment in the food industry “. ISBN: 978-0-12-822107-5.
 
2. Jafari, S.M. (Editor), 2021. “High-temperature processing of food products “, Elsevier. Volume 5 in the book series “Unit operations and processing equipment in the food industry “. ISBN: 978-0-12-818618-3.
 
3. Jafari, S.M. (Editor), 2021. “Thermal processing of food products by steam and hot water“, Elsevier. Volume 4 in the book series “Unit operations and processing equipment in the food industry “. ISBN: 978-0-12-818616-9.
 
4. Jafari, S.M. (Editor), 2021. “Transporting operations of food materials within food factories“, Elsevier. Volume 3 in the book series “Unit operations and processing equipment in the food industry “. ISBN: 978-0-12-818585-8.
 
5. Jafari, S.M. (Editor), 2021. “Postharvest and postmortem processing of raw food materials“, Elsevier. Volume 2 in the book series “Unit operations and processing equipment in the food industry “. ISBN: 978-0-12-818572-8.
 
6. Jafari, S.M. (Editor), 2021. “Engineering principles of unit operations in food processing“, Elsevier. Volume 1 in the book series “Unit operations and processing equipment in the food industry “. ISBN: 978-0-12-818473-8.
 
7. Jafari, S.M. (Co-editor) and Rashidinejad, A., 2021. “Spray Drying Encapsulation of Bioactive Materials“, CRC Press (Taylor and Francis).
 
8. Jafari, S.M. (Co-editor) and Capanoglu, E., 2021. “Retention of bioactives in food processing“, Springer.
 
9. Jafari, S.M. (Co-editor) and Sanches Silva, A., 2021. “Releasing systems in active food packaging; preparation and applications“, Springer.
 
10. Jafari, S.M. (Co-editor) and Castro-Muñoz, R., 2021. “Membrane technologies for the recovery/purification of food bioactive ingredients“, Springer.
 
11. Jafari, S.M. (Co-editor), Nabavi, S.M. and Silva, A.S., 2021. “Nutraceuticals and cancer signaling; clinical aspects and mode of action“, Springer.
 
12. Jafari, S.M. (Editor), 2021. “Safety and Regulatory Issues of Nanoencapsulated Food Ingredients “, Elsevier. Volume 7 in the book series “Nanoencapsulation in the Food Industry”. ISBN: 978-0-12-815725-1.
 
13. Jafari, S.M. (Editor), 2021. “Application of Nano/Microencapsulated Ingredients in Food Products“, Elsevier. Volume 6 in the book series “Nanoencapsulation in the Food Industry”. ISBN: 978-0-12-815726-8.
 
14. Jafari, S.M. (Editor), 2020. “Food Nanotechnology: Applications and Approaches “, Elsevier. ISBN: 978-0-12-815866-1.
 
15. Jafari, S.M. (Editor), 2020. “Release and Bioavailability of Nanoencapsulated Food Ingredients “, Elsevier. Volume 5 in the book series “Nanoencapsulation in the Food Industry”. ISBN: 978-0-12-815665-0.
 
16. Jafari, S.M. (Editor), 2020. “Characterization of Nanoencapsulated Food Ingredients “, Elsevier. Volume 4 in the book series “Nanoencapsulation in the Food Industry”. ISBN: 978-0-12-815667-4.
 
17. Jafari, S.M. (Editor), 2019. “Nanoencapsulation of Food Ingredients by Specilized Equipment“, Elsevier. Volume 3 in the book series “Nanoencapsulation in the Food Industry”. ISBN: 978-0-12-815671-1.
 
18. Jafari, S.M. (Editor), 2019. “Lipid-based Nanostructures for Food Encapsulation Purposes“, Elsevier. Volume 2 in the book series “Nanoencapsulation in the Food Industry”. ISBN: 978-0-12-815673-5.
 
19. Jafari, S.M. (Editor), 2019. “Biopolymer Nanostructures for Food Encapsulation Purposes“, Elsevier. Volume 1 in the book series “Nanoencapsulation in the Food Industry”. ISBN: 978-0-12-815663-6.
 
20. Jafari, S.M. (Co-editor) and McClements, D.J., 2018. “Nanoemulsions; Formulation, Characterization, and Applications“, Elsevier. ISBN: 978-0-12-811838-2.
 
21. Jafari, S.M. (Editor), 2017. “Nano-encapsulation Technologies for the Food and Nutraceutical Industries“, Elsevier. ISBN: 978-0-12-809436-5.
 
22. Jafari, S.M. (Editor), 2017. “Nano-encapsulation of Food Bioactive Ingredients: Principles and Applications“, Elsevier. ISBN: 978-0-12-809740-3.
 
23. Jafari, S.M. (Author), 2009. “Encapsulation of Nano-emulsions by Spray Drying“, Lambert Academic Publishing, Germany. ISBN: 978-383-831-94-76.

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CONTACT

Prof. Seid Mahdi Jafari

Location:

Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Tel: +98 173 2423080

Fax: +98 173 2420981

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