Biopolymers for Food Design

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  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Pages : 536 pages
  • ISBN : 0128115017
  • Rating : /5 from reviews
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Download or Read online Biopolymers for Food Design full in PDF, ePub and kindle. this book written by Alexandru Mihai Grumezescu and published by Academic Press which was released on 03 April 2018 with total page 536 pages. We cannot guarantee that Biopolymers for Food Design book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. Biopolymers for Food Design, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety. Biopolymers can be used in the development of novel nutritional alternatives, to replace difficult to obtain food products, or for foods inaccessible or inappropriate for a particular population (i.e. allergic to specific components). In addition, some polymers can be used as functional ingredients, and can also represent efficient scaffolds for food ingredients with therapeutic values. This valuable reference is ideal for those looking for new solutions for the food industry. Presents common biopolymers and their applications in food bioengineering, from food design, to control and safety Identifies how the use of certain biopolymers can result in faster production time and reduced costs Includes cutting-edge technologies used in research for food design and other food-related applications Discusses the use of biopolymers in food packaging, shelf-life extension, and the creation of novel food products

Biopolymers for Food Design

Biopolymers for Food Design
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 03 April 2018
GET THIS BOOK Biopolymers for Food Design

Biopolymers for Food Design, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety. Biopolymers can be used in the development of novel nutritional alternatives, to replace difficult to obtain food products, or for foods inaccessible or inappropriate for a particular population (i.e. allergic to specific components). In addition, some polymers can be used as functional ingredients, and can also represent efficient

Innovations in Food Packaging

Innovations in Food Packaging
  • Author : Jung H. Han
  • Publisher : Academic Press
  • Release : 03 October 2013
GET THIS BOOK Innovations in Food Packaging

This new edition of Innovations in Food Packaging ensures that readers have the most current information on food packaging options, including active packaging, intelligent packaging, edible/biodegradable packaging, nanocomposites and other options for package design. Today's packaging not only contains and protects food, but where possible and appropriate, it can assist in inventory control, consumer education, increased market availability and shelf life, and even in ensuring the safety of the food product. As nanotechnology and other technologies have developed, new

Biopolymer Based Formulations

Biopolymer Based Formulations
  • Author : Dr. Kunal Pal,Indranil Banerjee,Preetam Sarkar,Doman Kim,Win-Ping Deng,Navneet Kumar Dubey,Kaustav Majumder
  • Publisher : Elsevier
  • Release : 18 January 2020
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Biopolymer-Based Formulations: Biomedical and Food Applications presents the latest advances in the synthesis and characterization of advanced biopolymeric formulations and their state-of-the-art applications across biomedicine and food science. Sections cover the fundamentals, applications, future trends, environmental, ethical and medical considerations, and biopolymeric architectures that are organized in nano, micro and macro scales. The final section of the book focuses on novel applications and recent developments. This book is an essential resource for researchers, scientists and advanced students in biopolymer science,

Biopolymer Engineering in Food Processing

Biopolymer Engineering in Food Processing
  • Author : Vania Regina Nicoletti Telis
  • Publisher : CRC Press
  • Release : 29 May 2012
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Due to their unique properties and ability to interact with other food components, biopolymers have traditionally played a major role in food processing. Biopolymer Engineering in Food Processing explores processing technology associated with biopolymer applications and discusses both operational and economic aspects. Following an overview of biopolymer applications and their functionality in different processes, the text examines: Production routes, availability, costs, and physicochemical properties of commercial biopolymers Rheology of biopolymer suspensions, how concentration and shear may affect their flow behavior,

Biopolymer Based Metal Nanoparticle Chemistry for Sustainable Applications

Biopolymer Based Metal Nanoparticle Chemistry for Sustainable Applications
  • Author : Mahmoud Nasrollahzadeh
  • Publisher : Elsevier
  • Release : 05 March 2021
GET THIS BOOK Biopolymer Based Metal Nanoparticle Chemistry for Sustainable Applications

Biopolymers are becoming an increasingly important area of research as traditional chemical feedstocks run low and concerns about environmental impacts increase. One area of particular interest is their use for more sustainable development of metal nanoparticles. Biopolymer-Based Metal Nanoparticle Chemistry for Sustainability Applications, Volume 2 reviews key uses of biopolymers and biopolymer-based metal nanoparticles for a range of key sustainability-focused applications. After providing contextual examples of applications across the fields of food science, biomedicine and biochemistry, the book goes on to

Biopolymers and Their Industrial Applications

Biopolymers and Their Industrial Applications
  • Author : Sabu Thomas,Sreeraj Gopi,Augustine Amalraj
  • Publisher : Elsevier
  • Release : 07 November 2020
GET THIS BOOK Biopolymers and Their Industrial Applications

Biopolymers and Their Industrial Applications: From Plant, Animal, and Marine Sources to Functional Products is a detailed guide to the use of biopolymers for advanced applications across a range of key industries. In terms of processing and cost, bio-based polymers are becoming increasingly viable for an ever-broadening range of novel industrial applications. The book begins with an overview of biopolymers, explaining resources, demands, sustainability, life cycle assessment (LCA) modeling and simulation, and classifications. Further in-depth chapters explore the latest techniques

Aquatic Biopolymers

Aquatic Biopolymers
  • Author : Ololade Olatunji
  • Publisher : Springer Nature
  • Release : 20 January 2020
GET THIS BOOK Aquatic Biopolymers

This book presents a comprehensive survey about the most recent developments in industrial applications, processing techniques and modifications of polymers from marine sources. It systematically introduces the reader to the biomaterials Chitin, Collagen, Alginates, Cellulose and Polyesters and links their interwoven industrial significance and environmental implications. The book elucidates the impact of industrial sourcing of the aquatic system for organic and inorganic matter on the environment and deepens the understanding of the industrial and economic significance of aquatic biopolymers. Further

Biopolymer Based Nano Films

Biopolymer Based Nano Films
  • Author : Mahendra Rai,Carolina Alves Dos Santos
  • Publisher : Elsevier
  • Release : 02 February 2021
GET THIS BOOK Biopolymer Based Nano Films

Biopolymer-Based Nano Films: Applications in Food Packaging and Wound Healing covers a variety of biofilms, including active biofilms, nisin-silver nano-films, silk fibroin-based composite films, lignocellulose/cellulose-based biofilms, carboxymethyl cellulose-coated polypropylene, hybrid film-loaded antimicrobials, chitosan hybrid systems, pullulan, and biopolymers films. The applications of these nano-biofilms in different fields, particularly in food packaging, wound healing, and as potential antimicrobials against new, emerging, and multidrug resistant microbes are also discussed. This is an important resource for researchers in the fields of pharmacology,

Polymers Coatings

Polymers Coatings
  • Author : Inamuddin,Rajender Boddula,Mohd Imran Ahamed,Abdullah M. Asiri
  • Publisher : John Wiley & Sons
  • Release : 27 May 2020
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The explores the cutting-edge technology of polymer coatings. It discusses fundamentals, fabrication strategies, characterization techniques, and allied applications in fields such as corrosion, food, pharmaceutical, biomedical systems and electronics. It also discusses a few new innovative self-healing, antimicrobial and superhydrophobic polymer coatings. Current industrial applications and possible potential activities are also discussed.

Advances in Food and Nutrition Research

Advances in Food and Nutrition Research
  • Author : Fidel Toldra
  • Publisher : Academic Press
  • Release : 01 March 2020
GET THIS BOOK Advances in Food and Nutrition Research

Advances in Food and Nutrition Research, Volume 91 provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimize health. Specific topics covered in this new release include Polyphenols in the management of brain disorders: Modulation of the microbiota-gut-brain axis, Protein and amino acids in skeletal muscle health in aging, Chemical composition and health properties of coffee and coffee by-products, Seaweed

Packaging Materials and Processing for Food Pharmaceuticals and Cosmetics

Packaging Materials and Processing for Food  Pharmaceuticals and Cosmetics
  • Author : Frederic Debeaufort,Kata Galic,Mia Kurek,Nasreddine Benbettaieb,Mario Scetar
  • Publisher : John Wiley & Sons
  • Release : 27 April 2021
GET THIS BOOK Packaging Materials and Processing for Food Pharmaceuticals and Cosmetics

This book provides valuable information on a range of food packaging topics. It serves as a source for students, professionals and packaging engineers who need to know more about the characteristics, applications and consequences of different packaging materials in food-packaging interactions. This book is divided into 13 chapters and focuses on the agro-food, cosmetics and pharmaceutical sectors. The first four chapters cover traditional packaging materials: wood, paper and cardboard, glass and metal. The next two deal, respectively, with plastics and laminates.

Upcycling Legume Water from wastewater to food ingredients

Upcycling Legume Water  from wastewater to food ingredients
  • Author : Luca Serventi
  • Publisher : Springer Nature
  • Release : 16 April 2020
GET THIS BOOK Upcycling Legume Water from wastewater to food ingredients

Food manufacturing generates an incredibly high volume of wastewater. The legume industry is one of the top contributors to this environmental issue, as soaking and boiling are necessary to transform dried legumes into cooked canned products and other legume-based products, such as soymilk, tofu, hummus and flours. Wastewater must be treated prior to disposal into the environment, thus raising production costs for the food industry. In addition, wastewater contains nutrients that are lost from the food chain after disposal. As

Pullulan

Pullulan
  • Author : Shakeel Ahmed,Aisverya Soundararajan
  • Publisher : CRC Press
  • Release : 30 December 2020
GET THIS BOOK Pullulan

Pullulan is a polysaccharide produced by the fungus Aureobasidium pullulans and possesses some distinct properties such as excellent transparent film–forming ability, moisture absorptivity, water solubility, non-toxicity, and adhesivity. These properties allow pullulan to find potential applications in various industries such as pharmaceuticals, cosmetics, food, and health care. This book presents the chemistry and properties of pullulan, along with the method of its production at the laboratory level. It discusses the structural engineering, processing methods, and versatile applications of pullulan,

Food Packaging

Food Packaging
  • Author : Rui M. S. da Cruz
  • Publisher : CRC Press
  • Release : 11 November 2019
GET THIS BOOK Food Packaging

Food Packaging: Innovations and Shelf-life covers recently investigated developments in food packaging and their influence in food quality preservation, shelf-life extension, and simulation techniques. Additionally, the book discusses the environmental impact and sustainable solutions of food packaging. This book is divided into seven chapters, written by worldwide experts. The book is an ideal reference source for university students, food engineers and researchers from R&D laboratories working in the area of food science and technology. Professionals from institutions related to

Emerging Natural Hydrocolloids

Emerging Natural Hydrocolloids
  • Author : Seyed M.A. Razavi
  • Publisher : John Wiley & Sons
  • Release : 05 February 2019
GET THIS BOOK Emerging Natural Hydrocolloids

The first guide devoted to the functions, structures, and applications of natural hydrocolloids In today’s health-conscious climate, the demand for natural food products is growing all the time. Natural hydrocolloids, therefore, have never been more popular. With their thickening, stabilizing, gelling, fat replacing, and binding qualities, these naturally occurring, plant-based polymers can fulfil many of the same functions as commercial ingredients like xanthan, guar, gum Arabic, pectin, and starch. Moreover, certain health benefits have been linked with their often