Books
![Application of Nano or Microencapsulated Ingredients in Food Products.V6](https://smjafari.com/wp-content/uploads/2021/11/Application-of-Nano-or-Microencapsulated-Ingredients-in-Food-Products.V6-300x200.jpg)
![Biopolymer Nanostructures for Food Encapsulation Purposes.V1](https://smjafari.com/wp-content/uploads/2021/11/Biopolymer-Nanostructures-for-Food-Encapsulation-Purposes.V1-300x200.jpg)
![Characterization of Nanoencapsulated Food Ingredients.V4](https://smjafari.com/wp-content/uploads/2021/11/Characterization-of-Nanoencapsulated-Food-Ingredients.V4-300x200.jpg)
![Encapsulation of Nano-Emulsions by Spray Drying](https://smjafari.com/wp-content/uploads/2021/11/Encapsulation-of-Nano-Emulsions-by-Spray-Drying-300x200.jpg)
![Engineering Principles of Unit Operations in Food Processing.V1](https://smjafari.com/wp-content/uploads/2021/11/Engineering-Principles-of-Unit-Operations-in-Food-Processing.V1-300x200.jpg)
![Handbook of Food Nanotechnology, Applications and Approaches](https://smjafari.com/wp-content/uploads/2021/11/Handbook-of-Food-Nanotechnology-Applications-and-Approaches-300x200.jpg)
![Lipid-Based Nanostructures for Food Encapsulation Purposes.V2](https://smjafari.com/wp-content/uploads/2021/11/Lipid-Based-Nanostructures-for-Food-Encapsulation-Purposes.V2-300x200.jpg)
![Nanocapsulation of Food Ingredients by Specialized Equipment.V3](https://smjafari.com/wp-content/uploads/2021/11/Nanocapsulation-of-Food-Ingredients-by-Specialized-Equipment.V3-300x200.jpg)
![Nanoemulsions- Formulation, Applications and Characterization](https://smjafari.com/wp-content/uploads/2021/11/Nanoemulsions-Formulation-Applications-and-Characterization-300x200.jpg)
![Nanoencapsulation of Food Bioactive Ingredients, Pricciples and Applications](https://smjafari.com/wp-content/uploads/2021/11/Nanoencapsulation-of-Food-Bioactive-Ingredients-Pricciples-and-Applications-300x200.jpg)
![Nanoencapsulation Technologies for the Food and Nutraceutical Industries](https://smjafari.com/wp-content/uploads/2021/11/Nanoencapsulation-Technologies-for-the-Food-and-Nutraceutical-Industries-300x200.jpg)
![16307_jafari_T1_HC_02.indd](https://smjafari.com/wp-content/uploads/2021/11/Nutraceaticals-and-Cancer-Signaling-300x200.jpg)
![Postharvestand Postmortem Processing of Raw Food Materials.V2](https://smjafari.com/wp-content/uploads/2021/11/Postharvestand-Postmortem-Processing-of-Raw-Food-Materials.V2-300x200.jpg)
![Release and Bioavailability of Nanoencapsulated Food Ingredients.V5](https://smjafari.com/wp-content/uploads/2021/11/Release-and-Bioavailability-of-Nanoencapsulated-Food-Ingredients.V5-300x200.jpg)
![Safety and Regulatory Issues of Nanoencapsulated Food Ingredients.V7](https://smjafari.com/wp-content/uploads/2021/11/Safety-and-Regulatory-Issues-of-Nanoencapsulated-Food-Ingredients.V7-300x200.jpg)
![Spray Drying Encapsulation of Bioactive Materials](https://smjafari.com/wp-content/uploads/2021/11/Spray-Drying-Encapsulation-of-Bioactive-Materials-200x300.jpg)
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.