Full Description
Polysaccharides have a wide range of applications in the food industry as food additives to improve the taste and structure of food and play a major role in food preservation. Preparation methods include microbial fermentation, plant extraction, and chemical synthesis, each affecting their structural and functional properties. The activities of polysaccharides, such as antioxidant, antimicrobial and humectant, are key factors for their application in food preservation. With the increasing consumer demand for healthy and natural food additives, it is particularly important to study the preparation and activity of polysaccharides and their application strategies in food preservation. This will not only help to develop new food preservation technologies, but also promote the sustainable development of the food industry.
Preparation, Activities, and Application Strategies of Polysaccharides in Food Preservation provides an in-depth discussion on the preparation techniques, activity evaluation and application strategies of polysaccharides in food preservation, which can provide a theoretical basis and practical guidance for researchers and food industry professionals. This book explores the preparation methods, activity characteristics and application strategies of polysaccharides in food preservation. This text can be used to promote the development and application of natural preservatives in the food industry, as well as providing a valuable reference for researchers and engineers in related fields.
Contents
Chapter 1 The Development History of Polysaccharides.- Chapter 2 Classification of Polysaccharides.- Chapter 3 Extraction Technology of Polysaccharides.- Chapter 4 Purification Technology of Polysaccharides.- Chapter 5 Structural Characterisation of Polysaccharides.- Chapter 6 Structural Modification Technology of Polysaccharides.- Chapter 7 Physicochemical Properties of Polysaccharides.- Chapter 8 Immunomodulatory Activities of Polysaccharides.- Chapter 9 Hypoglycaemic Activities of Polysaccharides.- Chapter 10 Antitumour Activities of Polysaccharides.- Chapter 11 Antibacterial Activities of Polysaccharides.- Chapter 12 Anti-Inflammatory Activities of Polysaccharides.- Chapter 13 Antioxidant Activities of Polysaccharides.- Chapter 14 Polysaccharides Regulate Intestinal Flora.- Chapter 15 Polysaccharide-Macromolecule Interactions.- Chapter 16 Polysaccharide-Small Molecule Interactions.- Chapter 17 In Vivo Experiments, Stability, and Safety of Polysaccharides.- Chapter 18 Preparation and Characterisation of Polysaccharide-Based Films.- Chapter 19 Properties of Polysaccharide-Based Films.- Chapter 20 Factors Affecting the Properties of Polysaccharide-Based Films.- Chapter 21 Application of Polysaccharide-Based Films in Fruit and Vegetable Preservation.- Chapter 22 Application of Polysaccharide-Based Films in Meat Product Preservation.- Chapter 23 Application of Polysaccharide-Based Films in Dairy Products Preservation.- Chapter 24 Application of Polysaccharide-Based Films in Aquatic Products Preservation.- Chapter 25 The Costs of Polysaccharide-Based Films.- Chapter 26 Regulations and Laws on the Use of Polysaccharide-Based Films.- Chapter 27 Future Applications and Challenges of Polysaccharide-Based Films.
