Advances in Biopolymers for Food Science and Technology (eBook)

Miguel Cerqueira, Kunal Pal, Preetam Sarkar (Herausgeber)

eBook Download: EPUB

2024 | 1. Auflage
600 Seiten
Elsevier Science (Verlag)
978-0-443-19006-3 (ISBN)

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.The book begins by introducing 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 guiding 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. - Covers biopolymers from a range of sources and their preparation as composites, gels, and coatings - Explores applications across food structure design, smart packaging systems, encapsulation, and nutraceuticals - Offers case studies and analyzes experimental data on biopolymeric materials for food applications

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.The book begins by introducing 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 guiding 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. - Covers biopolymers from a range of sources and their preparation as composites, gels, and coatings- Explores applications across food structure design, smart packaging systems, encapsulation, and nutraceuticals- Offers case studies and analyzes experimental data on biopolymeric materials for food applications

Erscheint lt. Verlag	31.5.2024
Sprache	englisch
Themenwelt	Naturwissenschaften ► Chemie
	Technik ► Lebensmitteltechnologie
	Technik ► Maschinenbau
	Wirtschaft
ISBN-10	0-443-19006-2 / 0443190062
ISBN-13	978-0-443-19006-3 / 9780443190063

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Andere Ausgabe

Buch | Softcover (2024)

CHF 319,95