Advances in Biopolymers for Food Science and Technology

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Advances in Biopolymers for Food Science and Technology

Pal, Kunal (EDT)/ Sarkar, Preetam (EDT)/ Cerqueira, Miguel (EDT)

ウェブストア価格 ¥48,998（本体¥44,544）
Elsevier - Health Sciences Division（2024/05発売）
外貨定価 US$ 240.00
ポイント 445pt

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製本 Paperback:紙装版/ペーパーバック版／ページ数 586 p.
言語 ENG
商品コード 9780443190056
DDC分類 664

Full Description

Advances in Biopolymers for Food Science and Technology brings together the latest techniques for the preparation of bio-based polymeric materials for novel food applications. Sections introduce biopolymers and their various polysaccharide and protein sources, addressing biopolymers from marine sources in particular. Food design using biopolymers, and their preparation as gels and composites are then discussed in detail. This is followed by in-depth chapters that guide the reader through specific applications, including fat replacement products, delivery systems, food emulsions, micro- and nano-encapsulation, nanovehicles, nanostructures, nanofilms, antimicrobial peptides, food coatings, food packaging, smart monitoring, cryoprotection, and cultured meat production. Finally, the various challenges regarding sustainability of food packaging are addressed. This is a valuable resource for researchers and advanced students across polymer science, food science, chemistry, packaging, nanotechnology, and materials science, as well as industrial scientists and R&D professionals with an interest in biopolymers for advanced applications in food products and packaging.

Part I General introduction
1. Introduction to biopolymers, functional biopolymers, and smart biopolymers
2. Marine biopolymers and food applications
3. Food design using biopolymers

Part II Biopolymeric formulations
4. Bigel-based nutraceutical delivery systems
5. Oleogelation: current developments and perspectives to lipid-based oil structuring
6. Biopolymers as fat mimetic alternatives
7. Extrusion of biopolymers for food applications
8. Biopolymeric formulations as delivery systems in food
9. Food emulsions with biopolymers
10. Microencapsulation with biopolymers—current/nextgeneration probiotics and impact of FODMAP materials
11. Nanoencapsulation with biopolymers
12. Nanovehicles for essential polyunsaturated lipids
13. Biopolymeric nanostructures for food applications

Part III Food packaging and product development
14. Sustainability of food packaging
15. Nanotechnology in food packaging
16. Essential oil-based antimicrobial food packaging systems
17. Electrospun biopolymers for food packaging applications
18. Cryoprotection of foods
19. Recent advances in the production of cultured meat
20. Effect of pumpkin seed powder on the properties of cake batter prepared with whole wheat flour
21. Influence of pumpkin seed powder on the characteristic properties of whole wheat cake