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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 replac...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London, United Kingdom :
Academic Press, an imprint of Elsevier,
2018.
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| Colección: | Handbook of food bioengineering ;
v. 20. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Intro; Title page; Table of Contents; Copyright; List of Contributors; Foreword; Series Preface; Preface for Volume 20: Biopolymers for Food Design; Chapter 1: Biopolymers for Food Design: Consumer-Friendly Natural Ingredients; Abstract; 1. Introduction; 2. Polysaccharides as Biopolymers; 3. Proteins as Biopolymers; 4. Hydrolytically Degradable Polymers; 5. Role of Biopolymer in Food Processing; 6. Role of Biopolymer in Texture Properties and Gel Formation; 7. Applications of Biopolymers in Freeze-Drying of Fruits and Pulps; 8. Usage of Biopolymers in Films and Coatings.
- 9. Principles Underlying in Design of Functional Biopolymers10. Current Opportunities and Future Challenges; Conclusions; Chapter 2: Nanostructuring Biopolymers for Improved Food Quality and Safety; Abstract; 1. Biopolymer-Based Nano- and Microencapsulation Matrices for Bioactive Protection; 2. Nanostructured Biopolymer Layers for Food Packaging; 3. Conclusions and Outlook; Acknowledgments; Chapter 3: Biopolymers for Fat-Replaced Food Design; Abstract; 1. Introduction; 2. Hydrocolloids; 3. Function of Hydrocolloids as a Fat Replacer; 4. Fat-Replaced Foods With Hydrocolloids.
- 5. Conclusion and Future PerspectivesChapter 4: Microbial Polysaccharides in Food Industry; Abstract; 1. Introduction; 2. Extraction and Purification of Microbial Polysaccharides; 3. Microbial Polysaccharide Production Processes; 4. Isolation of Microbial Polysaccharides and Identification of Monomeric Units; 5. Structural Organization of Polysaccharides; 6. Examples of Microbial Polysaccharides; 7. Applications of Microbial Exopolysaccharides in the Food Industry; 8. Microbial Polysaccharides Structure-Function Relationships; 9. Summary.
- 4. Hydrocolloids in Advanced Food ProcessingChapter 7: Application of Biopolymers in Microencapsulation Processes; Abstract; 1. Introduction; 2. Microencapsulation; 3. Microencapsulation Methods; 4. Encapsulating Agents-Biopolymers; 5. Controlled Release; 6. Microencapsulation in the Food Industry; 7. Conclusions; Acknowledgments; Chapter 8: Biopolymer Packaging Materials for Food Shelf-Life Prolongation; Abstract; 1. Biopolymers for Food Packaging; 2. Biopolymers Extracted From Biomass; 3. Biopolymer Application for Fruits and Vegetables-Packaging.