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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.
|
| Colección: | Handbook of food bioengineering ;
v. 20. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 0 | 0 | |a Biopolymers for food design / |c edited by Alexandru Mihai Grumezescu, Alina Maria Holban. |
| 264 | 1 | |a London, United Kingdom : |b Academic Press, an imprint of Elsevier, |c 2018. | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Handbook of food bioengineering ; |v volume 20 | |
| 500 | |a Includes index. | ||
| 588 | 0 | |a Online resource; title from PDF title page (ScienceDirect, viewed April 12, 2018). | |
| 505 | 0 | |6 880-01 |a 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. | |
| 505 | 8 | |a 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. | |
| 505 | 8 | |a 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. | |
| 505 | 8 | |a 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. | |
| 520 | |a '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. -- |c Provided by publisher. | ||
| 650 | 0 | |a Artificial foods. | |
| 650 | 0 | |a Food substitutes. | |
| 650 | 0 | |a Biopolymers. | |
| 650 | 2 | |a Biopolymers |0 (DNLM)D001704 | |
| 650 | 6 | |a Aliments artificiels. |0 (CaQQLa)201-0062251 | |
| 650 | 6 | |a Aliments |x Produits de remplacement. |0 (CaQQLa)201-0059541 | |
| 650 | 6 | |a Biopolym�eres. |0 (CaQQLa)201-0127997 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Artificial foods. |2 fast |0 (OCoLC)fst00817216 | |
| 650 | 7 | |a Biopolymers. |2 fast |0 (OCoLC)fst00832670 | |
| 650 | 7 | |a Food substitutes. |2 fast |0 (OCoLC)fst00931194 | |
| 700 | 1 | |a Grumezescu, Alexandru Mihai, |e editor. | |
| 700 | 1 | |a Holban, Alina Maria, |e editor. | |
| 776 | 0 | 8 | |i Print version: |z 0128114495 |z 9780128114490 |w (OCoLC)993655608 |
| 830 | 0 | |a Handbook of food bioengineering ; |v v. 20. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780128114490 |z Texto completo |
| 880 | 8 | |6 505-01/(S |a Chapter 5: Dietary Fibers in Modern Food Production: A Special Perspective With β-GlucansAbstract; 1. Introduction; 2. Definition of Dietary Fiber; 3. Dietary Fiber Classification; 4. Sources of Dietary Fiber and β-Glucan; 5. β-Glucan as Dietary Fiber; 6. Analytical Procedures for Dietary Fiber; 7. Health Benefits; 8. Application in Foods; 9. Chemistry and Extraction Procedure; 10. Conclusions; Chapter 6: Functional Biopolymers in Food Manufacturing; Abstract; 1. Introduction; 2. Hydrocolloids in Quality Improvement; 3. Hydrocolloids in Healthy Food Product Formulations. | |