Role of materials science in food bioengineering /

The Role of Materials Science in Food Bioengineering, Volume 19 in the Handbook of Food Bioengineering, presents an up-to-date review of the most recent advances in materials science, further demonstrating its broad applications in the food industry and bioengineering. Many types of materials are de...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Formato: Electrónico eBook
Idioma:Inglés
Publicado: London : Academic Press, �2018.
Colección:Handbook of food bioengineering ; v. 19.
Temas:
Materials science.
Materials > Biotechnology.
Food > Biotechnology.
Science des mat�eriaux.
Mat�eriaux > Biotechnologie.
Aliments > Biotechnologie.
TECHNOLOGY & ENGINEERING > Engineering (General)
TECHNOLOGY & ENGINEERING > Reference.
Food > Biotechnology
Materials > Biotechnology
Materials science
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Machine generated contents note: ch. 1 New Trends in Food Technology for Green Recovery of Bioactive Compounds from Plant Materials / Suzana Rimac-Brncic
  • 1. Introduction
  • 1.1. Biologically Active Compounds
  • 2. Review of Extraction Methods of Bioactive Compounds
  • 2.1. New Extraction Techniques of Bioactive Compounds
  • 3. Conclusions
  • References
  • ch. 2 Different Bioengineering Approaches on Production of Bioflavor Compounds / Yonca K. Yuceer
  • 1. Introduction
  • 2. Biotechnological Processes for the Production of Bioflavor and Fragrance Compounds
  • 2.1. Production of Flavors and Fragrances by Plant Cell or Tissue Cultures
  • 2.2. Microbial Fermentation (De novo Synthesis)
  • 2.3. Microbial and Enzymatic Bioconversion/Biotransformation
  • 3. Bioengineering Approaches Used for the Production of Bioflavor Compounds: Current State and Prospects
  • 3.1. Bioprocess Designs With Different Bioreactor Configurations and Fermentation Strategies for Production of Bioflavor Compounds
  • 3.2. Bioengineering Approaches Used for Scaling Up and Downstream Processes of Bioflavor Compounds
  • 3.3. Statistical Optimization and Mathematical Modeling Studies Used in Bioflavor Production Processes
  • 3.4. Requirements and Perspectives
  • 4. Conclusions
  • References
  • ch. 3 Biocompatibility and Toxicity of Allotropic Forms of Carbon in Food Packaging / Pawel K. Zarzycki
  • 1. Introduction
  • 2. Structure of Allotropic Forms of Carbon
  • 2.1. Diamond
  • 2.2. Graphite
  • 2.3. Carbine
  • 3. Others Forms of Graphite
  • 3.1. Graphene
  • 3.2. Carbon Nanotubes
  • 3.3. Fullerenes
  • 4. Biocompatibility and Toxicity of Nanocrystalline Diamond Coatings
  • 5. Biocompatibility and Bioactivity of Allotropic Forms of Carbon
  • 6. Toxicity of Carbon Nanomaterials in Food Nanopackaging
  • 6.1. Nanomaterials
  • 6.2. Toxicity Testing Strategy of Engineered Nanomaterials
  • 6.3. Carbon Nanomaterials
  • 7. Functionalization of Nanodiamonds by Plasma-Chemical and Chemical Methods for Use on the Food Bioactive Packaging
  • 8. Nanotechnology in Food Packaging
  • 9. Conclusions
  • References
  • ch. 4 Fabrication of Functional Electrospun Nanostructures for Food Applications / Conrad O. Perera
  • 1. Introduction
  • 1.1. Electrospinning
  • 1.2. Electrospraying
  • 1.3. Strategies for Controlling the Electrospinning Fabrication Process
  • 1.4. Different Approaches to Electrospinning for a Defined Fiber Structure
  • 2. Encapsulation and Immobilization of Functional Food Additives
  • 2.1. Scaffolding Materials
  • 2.2. Materials Derived From Natural Sources
  • 2.3. Polysaccharides
  • 2.4. Protein
  • 2.5. Materials Derived From Synthetic Sources
  • 3. Blending of Polymers
  • 4. Scaffolding Materials
  • 4.1. Scaffolding Materials as a Carrier for Functional Food Additives
  • 5. Characterization of Electrospun Nanofibers
  • 5.1. Determination of Performance of Electrospun Nanostructures
  • 5.2. Determination of Physicochemical Properties
  • 6. Functionalization of Polymer Nanofibers
  • 6.1. Blending and Physical Coating
  • 6.2. Molecular Immobilization
  • 6.3. Layer-by-Layer Assembly
  • 6.4. Plasma Treatment
  • 6.5. Chemical Treatment
  • 6.6. Graft Copolymerization
  • 7. Nanofiber Applications in Food
  • 7.1. Nanofibers as Packaging Materials
  • 7.2. Nanofibers as Surface Coatings
  • 7.3. Novel Coatings Using Nanofibers
  • 7.4. Nanofibers as Food Sensors
  • 7.5. Food Safety and Regulatory Considerations
  • 8. Conclusions
  • References
  • ch. 5 Bioactive Peptides as Functional Food Ingredients / Grisel Bersi
  • 1. Introduction
  • 2. Different Technologies for the Production of Bioactive Peptides
  • 2.1. Extraction of Peptides From Natural Sources
  • 2.2. Production by Recombinant DNA Technology
  • 2.3. Production in Cell-Free Expression Systems
  • 2.4. Production in Transgenic Animals and Plants
  • 2.5. Fermentation
  • 2.6. Chemical and Enzymatic Synthesis
  • 2.7. Novel Bioprocessing Approaches for Bioactive Peptides, Integrating-Omics Techniques and in Silico Analysis
  • 3. Bioactive Peptides: Mechanism of Action and Applications
  • 3.1. Antimicrobial Activity Peptides
  • 3.2. Antioxidative Activity Peptides
  • 3.3. Antitumoral Activity Peptides
  • 3.4. Antihypertensive Activity Peptides
  • 3.5. Antithrombotic Activity Peptides
  • 3.6. Antiadipogenic Activity Peptides
  • 3.7. Antiinflammatory Activity Peptides
  • 4. Absortion, Bioavailability, and Effectiveness of Bioactive Peptides: Strategies to Enhance Them
  • 5. Bioactive Peptides in Food Systems
  • 6. Safety of Bioactive Peptide: Regulatory Standards
  • 7. Conclusions
  • References
  • ch. 6 Potential Applications of Cyclodextrin Inclusion Complexes, Liposomes, and Drug-in-Cyclodextrin-in-Liposome in Food Industry and Packaging / Helene Greige-Gerges
  • 1. Introduction
  • 2. Applications of Free Natural Molecules in Food
  • 3. Encapsulation Systems
  • 3.1. Cyclodextrin/Drug Inclusion Complex
  • 3.2. Liposomes
  • 3.3. Drug-in-Cyclodextrin-in-Liposomes
  • 4. Characterization of Carrier Systems Loading Natural Molecules
  • 4.1. Phase Solubility
  • 4.2. Proof of Inclusion Complexes Formation
  • 4.3. Mean Size, Polydispersity Index, and Zeta Potential of Cyclodextrin-Inclusion Complexes, Liposomes, and DCLs
  • 4.4. Loading Capacity, Encapsulation, Loading, and Complexation Efficiencies
  • 4.5. Morphology
  • 4.6. Release Study
  • 4.7. Stability
  • 5. Biological Effects
  • 5.1. Antioxidant Effect
  • 5.2. Antibacterial Effect
  • 5.3. Antifungal Effect
  • 5.4. Antiviral Effect
  • 5.5. Larvicidal Effect
  • 5.6. Anticancer Effect
  • 6. Food Applications
  • 6.1. Cyclodextrin/drug-inclusion Complexes
  • 6.2. Liposomes
  • 6.3. Drug-in-Cyclodextrin-in-Liposome Systems
  • 7. Conclusions
  • References
  • ch. 7 Coacervation Technique as an Encapsulation and Delivery Tool for Hydrophobic Biofunctional Compounds / Colin J. Barrow
  • 1. Introduction
  • 2. Selection of Shell and Core Materials
  • 2.1. Selection of Shell Materials
  • 2.2. Selection of Core Materials
  • 3. Microencapsulation Process Using Complex Coacervation Technique
  • 3.1. Homogenization/Emulsification
  • 3.2. Coacervation
  • 3.3. Shell Formation/Hardening
  • 3.4. Cross-linking
  • 4. Biotechnological Applications
  • 4.1. Gelatin-Based Applications
  • 4.2. Dairy Protein-Based Applications
  • 4.3. Soy Protein-Based Applications
  • 4.4. Other Polymer-Based Applications
  • 5. Characterization of Final Microcapsule Products
  • 5.1. Morphological Structure
  • 5.2. Size Distribution
  • 5.3. Encapsulation Parameters
  • 5.4. Mechanical Strength and Flow Behavior
  • 5.5. Physicochemical Stability
  • 5.6. Bioavailability and Controlled-Release Behavior
  • 6. Conclusion and Future Trends
  • References
  • ch. 8 Food Hydrocolloids As Matrices for Edible Packaging Applications / Amparo Chiralt
  • 1. Introduction
  • 2. Polysaccharides and Proteins: Matrices for Edible Films and Coatings
  • 3. Properties of Edible Films and Coatings Based on Hydrocolloids
  • 4. Improvement of Hydrocolloid-Based Matrices Properties
  • 4.1. Plasticizers Addition
  • 4.2. Crosslinking of the Polymeric Chains
  • 4.3. Lipids Addition
  • 4.4. Hydrocolloids Addition
  • 5. Functionalization of Polysaccharide- and Protein-Based Materials
  • 5.1. Antimicrobial Matrices
  • 5.2. Antioxidant Matrices
  • 5.3. Nanomaterials Containing Matrices
  • 6. Application of Edible Films and Coatings Based on Hydrocolloids
  • 6.1. Fruit and Vegetables
  • 6.2. Meat and Poultry
  • 6.3. Fish and Seafood
  • 6.4. Bakery and Dairy Products
  • 7. Conclusions
  • References
  • ch.
  • 9 Probiotic and Synbiotic Yogurt Production Using Free or Alginate/Resistant Starch Microencapsulated Lactobacillus plantarum / Yahya Shafiei
  • 1. Introduction
  • 1.1. Probiotics
  • 1.2. Prebiotics
  • 1.3. Synbiotics
  • 1.4. Microencapsulation
  • 1.5. Yogurt
  • 2. Experimental Practice
  • 2.1. Culture and Enumeration of Bacteria
  • 2.2. Encapsulation Procedure
  • 2.3. Manufacture of Yogurt Samples
  • 2.4. Survival of L. plantarum in Yogurt
  • 2.5. Physicochemical Analyses
  • 2.6. Sensory Evaluation
  • 2.7. Statistical Analysis
  • 3. Results and Discussion
  • 3.1. Physical Characteristics of Microcapsules and Entrapment Efficiency
  • 3.2. Viability and Metabolic Activity of Encapsulated Bacteria
  • 3.3. Survival of Free and Encapsulated Probiotic Bacteria in Yogurt
  • 3.4. Microbial Properties of Yogurt Samples
  • 3.5. Physico-chemical Characteristics of Yogurts
  • 3.6. Sensory Properties of Yogurt Samples
  • 4. Conclusions
  • References
  • ch. 10 Nutraceutical Formulation Strategies to Enhance the Bioavailability and Efficiency: An Overview / Muhammad A. Irshad
  • 1. Introduction
  • 2. Strategies to Increase Bioavailability in Nutraceutical Delivery Systems
  • 3. Nutraceutical Delivery Systems
  • 3.1. Phospholipid-Based Delivery Systems
  • 3.2. Emulsion-Based Delivery Approach
  • 3.3. Self-Emulsifying Drug Delivery System Approach
  • 3.4. Chitosan-Based Delivery Systems
  • 3.5. Nanodispersions
  • 3.6. Suspension-Based Delivery Systems
  • 3.7. Nanostructured Lipid Carriers
  • 3.8. Micelle-Based Delivery Systems
  • 3.9. Nanoencapsulation
  • 3.10. Encapsulation of Bioactives in Electrospun Fibers
  • 4. Conclusions
  • References
  • ch. 11 Health Perspectives of an Isoflavonoid Genistein and its Quantification in Economically Important Plants / Sathishkumar Ramalingam
  • 1. Introduction.

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