Functional Polymers In Food Science

Author : Giuseppe Cirillo,Umile Gianfranco Spizzirri,Francesca Iemma
Publisher : John Wiley & Sons
Page : 352 pages
File Size : 47,6 Mb
Release : 2015-03-18
Category : Technology & Engineering
ISBN : 9781119108573

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Functional Polymers in Food Science by Giuseppe Cirillo,Umile Gianfranco Spizzirri,Francesca Iemma Pdf

Polymers are an important part in everyday life; products made from polymers range from sophisticated articles, such as biomaterials, to aerospace materials. One of the reasons for the great popularity exhibited by polymers is their ease of processing. Polymer properties can be tailored to meet specific needs by varying the “atomic composition” of the repeat structure, by varying molecular weight and by the incorporation (via covalent and non-covalent interactions) of an enormous range of compounds to impart specific activities. In food science, the use of polymeric materials is widely explored, from both an engineering and a nutraceutical point of view. Regarding the engineering application, researchers have discovered the most suitable materials for intelligent packaging which preserves the food quality and prolongs the shelf-life of the products. Furthermore, in agriculture, specific functionalized polymers are used to increase the efficiency of treatments and reduce the environmental pollution. In the nutraceutical field, because consumers are increasingly conscious of the relationship between diet and health, the consumption of high quality foods has been growing continuously. Different compounds (e.g. high quality proteins, lipids and polysaccharides) are well known to contribute to the enhancement of human health by different mechanisms, reducing the risk of cardiovascular disease, coronary disease, and hypertension. This second volume focuses on the importance of polymers and functional food and in food processing

Author : Giuseppe Cirillo,Umile Gianfranco Spizzirri,Francesca Iemma
Publisher : John Wiley & Sons
Page : 456 pages
File Size : 48,6 Mb
Release : 2015-03-18
Category : Technology & Engineering
ISBN : 9781119109600

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Functional Polymers in Food Science by Giuseppe Cirillo,Umile Gianfranco Spizzirri,Francesca Iemma Pdf

Polymers are an important part in everyday life; products made from polymers range from sophisticated articles, such as biomaterials, to aerospace materials. One of the reasons for the great popularity exhibited by polymers is their ease of processing. Polymer properties can be tailored to meet specific needs by varying the "atomic composition" of the repeat structure, by varying molecular weight and by the incorporation (via covalent and non-covalent interactions) of an enormous range of compounds to impart specific activities. In food science, the use of polymeric materials is widely explored, from both an engineering and a nutraceutical point of view. Regarding the engineering application, researchers have discovered the most suitable materials for intelligent packaging which preserves the food quality and prolongs the shelf-life of the products. Furthermore, in agriculture, specific functionalized polymers are used to increase the efficiency of treatments and reduce the environmental pollution. In the nutraceutical field, because consumers are increasingly conscious of the relationship between diet and health, the consumption of high quality foods has been growing continuously. Different compounds (e.g. high quality proteins, lipids and polysaccharides) are well known to contribute to the enhancement of human health by different mechanisms, reducing the risk of cardiovascular disease, coronary disease, and hypertension. This first volume, of this two volume book, concerns the application of polymers in food packaging.

Author : Giuseppe Cirillo,Umile Gianfranco,Umile Gianfranco Spizzirri,Francesca Iemma
Publisher : Unknown
Page : 436 pages
File Size : 46,7 Mb
Release : 2015
Category : Electronic book
ISBN : OCLC:1066458082

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Functional Polymers in Food Science by Giuseppe Cirillo,Umile Gianfranco,Umile Gianfranco Spizzirri,Francesca Iemma Pdf

Author : S.E. Hill,David A. Ledward,J.R. Mitchell
Publisher : Springer Science & Business Media
Page : 374 pages
File Size : 52,5 Mb
Release : 1998-08-31
Category : Science
ISBN : 0751404217

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Functional Properties of Food Macromolecules by S.E. Hill,David A. Ledward,J.R. Mitchell Pdf

This edition updates the substantial progress that has occurred since 1988 in many aspects of understanding, measuring and utilizing functional macromolecules.

Author : Ahmed Akelah
Publisher : Springer Science & Business Media
Page : 379 pages
File Size : 45,8 Mb
Release : 2013-07-03
Category : Technology & Engineering
ISBN : 9781461470618

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Functionalized Polymeric Materials in Agriculture and the Food Industry by Ahmed Akelah Pdf

The purpose of this book will be to demonstrate 1) the newly developed method of using reactive functionalized materials in agriculture to solve the economic and public health problems associated with using conventional agrochemicals; and 2) new technology aimed at achieving the greening of chemistry to meet appropriate environmental standards in both agriculture and industrial foodstuffs production. More specifically, the book will accomplish this goal by addressing 3 key issues in the field: 1) the production of reactive functionalized materials with enhanced properties that offer a major opportunity to overcome the disadvantages of using traditional materials; 2) the applications of functionalized materials in agriculture for the purpose of solving the economic and the environmental pollution problems associated with the uses of conventional agrochemicals; and 3) the contribution of polymers in solving problems associated with conventional procedures of food growth and processing, including those used in the dairy industry, sugar and fruit juices, beer and wine production, nutritive and nonnutritive food additives, and in food protection.

Author : Tomy J. Gutiérrez
Publisher : Springer
Page : 818 pages
File Size : 50,7 Mb
Release : 2018-08-09
Category : Technology & Engineering
ISBN : 9783319946252

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Polymers for Food Applications by Tomy J. Gutiérrez Pdf

This book presents an exhaustive review on the use of polymers for food applications. Polymer-based systems for food applications such as: films, foams, nano- and micro-encapsulated, emulsions, hydrogels, prebiotics, 3D food printing, edible polymers for the development of foods for people with special feeding regimes, sensors, among others, have been analyzed in this work.

Author : Tomy J. Gutiérrez
Publisher : Springer Nature
Page : 434 pages
File Size : 54,9 Mb
Release : 2020-08-25
Category : Technology & Engineering
ISBN : 9783030434038

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Reactive and Functional Polymers Volume One by Tomy J. Gutiérrez Pdf

Reactive and functional polymers are manufactured with the aim of improving the performance of unmodified polymers or providing functionality for different applications. These polymers are created mainly through chemical reactions, but there are other important modifications that can be carried out by physical alterations in order to obtain reactive and functional polymers. This volume presents a comprehensive analysis of these reactive and functional polymers. Reactive and Functional Polymers Volume One provides the principles and foundations for the design, development, manufacture and processing of reactive and functional polymers based primarily on biopolymers, polyesters and polyurenthanes. The text provides an in-depth review of updated sources on reactive resins and silicones. In this book, world-renowned researchers have participated, including Dr. Runcang Sun (Associate editor for the journal ‘Carbohydrate Polymers’). With its comprehensive scope and up-to-date coverage of issues and trends in Reactive and Functional Polymers, this is an outstanding book for students, professors, researchers and industrialists working in the field of polymers and plastic materials.

Author : Manuel Palencia,Tulio A. Lerma,Viviana Garcés,Mayra A. Mora,Jina M. Martínez,Sixta L. Palencia
Publisher : Elsevier
Page : 468 pages
File Size : 42,5 Mb
Release : 2021-07-25
Category : Science
ISBN : 9780128218549

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Eco-friendly Functional Polymers by Manuel Palencia,Tulio A. Lerma,Viviana Garcés,Mayra A. Mora,Jina M. Martínez,Sixta L. Palencia Pdf

There is a growing demand for strategies to address the impact of polymers and plastics in ecosystems. The principles of green chemistry offer a good source of such strategies. Ecofriendly Functional Polymers: An Approach from Application-Targeted Green Chemistry provides a holistic overview of polymer chemistry, development, and applications in the context of these sustainability-driven principles. It encourages researchers to consider the principles of green chemistry, environmental impacts, and end-user needs as integral aspects for consideration at the earliest stages of any design process, and draws together key aspects of polymer chemistry, organic synthesis, experimental design, and applications in a single volume. Beginning with an authoritative guide to fundamental polymer chemistry and its impact in the current environmental context, the book then discusses a range of key theoretical and experimental aspects of designing eco-friendly functional polymers. Applications of ecofriendly functional polymers across an entire range of fields are discussed, and a selection of case studies highlights the implementation of theoretical and experimental information to address a broad selection of issues. Highlights the physicochemical principles of green chemistry and the development of biodegradable and recyclable polymers in this context Compiles key information connecting structural features with properties, experimental strategies, and appropriate applications into a single volume Discusses requirements and applications across a broad range of fields, supported by practical examples

Author : Navnidhi Chhikara,Anil Panghal,Gaurav Chaudhary
Publisher : John Wiley & Sons
Page : 516 pages
File Size : 48,6 Mb
Release : 2023-04-26
Category : Technology & Engineering
ISBN : 9781119776383

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Microbes in the Food Industry by Navnidhi Chhikara,Anil Panghal,Gaurav Chaudhary Pdf

Microbes in the Food Industry This newest volume in the groundbreaking new series, "Bioprocessing in Food Science," focuses on the latest processes, industrial applications, and leading research on microbes in the food industry, for engineers, scientists, students, and other industry professionals. Microbes in the Food Industry, the latest volume in the series, "Bioprocessing in Food Science," is focused on different aspects in food microbiology, food science and related subjects for individuals in the food industry, researchers, academics, and students. Microbes are key components of the food processing industry, and this book concentrates on topics that incorporate ideas and applications from various fields to address concerns relating to food safety, quality, and sensory attributes. Researchers around the globe will be able to use this information as a guide in establishing the direction of future research on food processing considering various aspects related to microbes. The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of microbiology and their relation to the food industry. Written in an easy-to-understand style, the chapters gathered here are of interest to people in the industry with a great deal of experience and knowledge but also for students and newly hired professionals in the food industry. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library.

Author : Peter Williams
Publisher : Royal Society of Chemistry
Page : 466 pages
File Size : 52,8 Mb
Release : 2015-11-09
Category : Science
ISBN : 9781782625841

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Renewable Resources for Functional Polymers and Biomaterials by Peter Williams Pdf

This book details polysaccharides and other important biomacromolecules covering their source, production, structures, properties, and current and potential application in the fields of biotechnology and medicine. It includes a systematic discussion on the general strategies of isolation, separation and characterization of polysaccharides and proteins. Subsequent chapters are devoted to polysaccharides obtained from various sources, including botanical, algal, animal and microbial. In the area of botanical polysaccharides, separate chapters are devoted to the sources, structure, properties and medical applications of cellulose and its derivatives, starch and its derivatives, pectins, and exudate gums, notably gum arabic. Another chapter discusses the potential of hemicelluloses (xylans and xylan derivatives) as a new source of functional biopolymers for biomedical and industrial applications. The algal polysaccharide, alginate, has significant application in food, pharmaceuticals and the medical field, all of which are reviewed in a separate chapter. Polysaccharides of animal origin are included with separate chapters on the sources, production, biocompatibility, biodegradability and biomedical applications of chitin (chitosan) and hyaluronan. With the increasing knowledge and applications of genetic engineering there is also an introduction in the book to nucleic acid polymers, the genome research and genetic engineering. Proteins and protein conjugates are covered, with one chapter providing a general review of structural glycoproteins, fibronectin and laminin, together with their role in the promotion of cell adhesion in vascular grafts, implants and tissue engineering. Another chapter discusses general aspects of a number of industrial proteins, including casein, caseinates, whey protein, gluten and soy proteins, with emphasis on their medical applications, and with reference to the potential of bacterial proteins. Another natural polymer resource, microbial polyesters, although small compared with polysaccharides and proteins, is also gaining increasing interest in biomedical technology and other industrial sectors. One chapter, therefore, is devoted to microbial polyesters, with comprehensive coverage of their biosynthesis, properties, enzymic degradation and applications. By dealing with biopolymers at the molecular level, the book is aimed at the biomedical and wider materials science communities and provides an advanced overview of biopolymers at the graduate and postgraduate level. In addition it will appeal to both academic and industrial life scientists who are involved in research and development activities in the medical and biotechnology field.

Author : José-María Lagarón
Publisher : Elsevier
Page : 729 pages
File Size : 53,8 Mb
Release : 2011-05-09
Category : Technology & Engineering
ISBN : 9780857092786

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Multifunctional and Nanoreinforced Polymers for Food Packaging by José-María Lagarón Pdf

Recent developments in multifunctional and nanoreinforced polymers have provided the opportunity to produce high barrier, active and intelligent food packaging which can help ensure, or even enhance, the quality and safety of packaged foods. Multifunctional and nanoreinforced polymers for food packaging provides a comprehensive review of novel polymers and polymer nanocomposites for use in food packaging. After an introductory chapter, Part one discusses nanofillers for plastics in food packaging. Chapters explore the use of passive and active nanoclays and hidrotalcites, cellulose nanofillers and electrospun nanofibers and nanocapsules. Part two investigates high barrier plastics for food packaging. Chapters assess the transport and high barrier properties of food packaging polymers such as ethylene-norbornene copolymers and advanced single-site polyolefins, nylon-MXD6 resins and ethylene-vinyl alcohol copolymers before going on to explore recent advances in various plastic packaging technologies such as modified atmosphere packaging (MAP), nanoscale inorganic coatings and functional barriers against migration. Part three reviews active and bioactive plastics in food packaging. Chapters investigate silver-based antimicrobial polymers, the incorporation of antimicrobial/antioxidant natural extracts into polymeric films, and biaoctive food packaging strategies. Part four examines nanotechnology in sustainable plastics with chapters examining the food packaging applications of polylactic acid (PLA) nanocomposites, polyhydroxyalkanoates (PHAs), starch-based polymers, chitosan and carragenan polysaccharides and protein-based resins for packaging gluten (WG)-based materials. The final chapter presents the safety and regulatory aspects of plastics as food packaging materials. With its distinguished editor and international team of expert contributors Multifunctional and nanoreinforced polymers for food packaging proves a valuable resource for researchers in packaging in the food industry and polymer scientists interested in multifunctional and nanoreinforced materials. Provides a comprehensive review of novel polymers and polymer nanocomposites for use in food packaging Discusses nanofillers for plastics in food packaging including the use of passive and active nanoclays and hidrotalcites and electrospun nanofibers Investigates high barrier plastics for food packaging assessing recent advances in various plastic packaging technologies such as modified atmosphere packaging (MAP)

Author : Vidisha Tomer,Navnidhi Chhikara,Ashwani Kumar,Anil Panghal
Publisher : John Wiley & Sons
Page : 564 pages
File Size : 42,8 Mb
Release : 2024-05-07
Category : Science
ISBN : 9781119803966

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Nutraceuticals from Fruit and Vegetable Waste by Vidisha Tomer,Navnidhi Chhikara,Ashwani Kumar,Anil Panghal Pdf

“Bioprocessing in Food Science” is a series of volumes covering the entirety of unit operations in food processing. This latest volume disseminates the recent advances, breakthroughs, and challenges of the valorization of fruit and vegetable industry waste. Numerous researchers have studied fruit and vegetable processing and waste valorization in general, but there is little work available to scientists and engineers regarding real-world solutions to practical everyday problems in this industry. The knowledge has to be made available in book format to facilitate academia, researchers, and the food manufacturing industry to utilize waste for extraction of valuable polysaccharides, additives, and nutraceuticals. This groundbreaking new volume is a comprehensive compilation of all the research that has been carried out so far, their practical applications, and the future scope of research. An earnest effort to capture every possible detail and present an up-to-date compilation of scientific literature, including their own research work, for the benefit of the science has been carried out by the editors and experts in their respective fields who contributed. Students, researchers, product developers, and industry professionals will find the book an invaluable resource and a one-of-a-kind tool.

Author : Divya Bajpai Tripathy,Anjali Gupta,Pooja Agarwal,Anuradha Mishra,Arvind Kumar Jain
Publisher : John Wiley & Sons
Page : 404 pages
File Size : 40,8 Mb
Release : 2024-02-13
Category : Technology & Engineering
ISBN : 9781119910411

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Oils and Fats as Raw Materials for Industry by Divya Bajpai Tripathy,Anjali Gupta,Pooja Agarwal,Anuradha Mishra,Arvind Kumar Jain Pdf

Vegetable oils are the tri-esters on hydrolysis yield fatty acids and glycerol. Vegetable oils themselves or their fatty acids obtained after hydrolysis can be exploited as a raw material for various industries. Fatty acids due to owing active carboxylic avid group reacts easily with alcohols, acids and amines and gives products with ester and amide linkages. In addition, long alkyl chains incorporate hydrophobicity into products, enabling them for use in various industrial applications. In addition, these fatty acids are used to make various cyclic compounds with heteroatoms like imidazolines and ammonium quats. Oils and fats can be used as raw materials in many industries including food and agriculture, as surfactants in laundry detergents and cosmetics, as well as in pharmaceuticals. Moreover, unsaturated vegetable oils are also suitable to form epoxides and hence, are important in the manufacturing of paints and adhesives. Limited sources of petrochemicals and their harmful effects on health and the environment also promote the use of naturally occurring oils and fats as biodiesel after some chemical modification. Moreover, a vast variety of nonedible oils that can be obtained from easily cultivable plant species are receiving great interest from researchers because they not only yield cost-effective products but are also proven as a substrate to promote sustainable research. In this book, the editors will cover all possible industrial applications of the products that are formed using edible and non-edible vegetable oils. Vegetable oils are not a new research area, although they are considered an evergreen or long-lasting topic as most of the research in synthetic chemistry has been carried out on vegetable oils.

Author : Visakh P. M.,Sabu Thomas,Laura B. Iturriaga,Pablo Daniel Ribotta
Publisher : John Wiley & Sons
Page : 336 pages
File Size : 42,7 Mb
Release : 2013-03-18
Category : Technology & Engineering
ISBN : 9781118659120

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Advances in Food Science and Technology, Volume 1 by Visakh P. M.,Sabu Thomas,Laura B. Iturriaga,Pablo Daniel Ribotta Pdf

Written in a systematic and comprehensive manner, the book reports recent advances in the development of food science and technology areas. Advances in Food Science and Technology discusses many of the recent technical research accomplishments in the areas of food science and technology, such as food security as a global issue, food chemistry, frozen food and technology, as well as state-of-the-art developments concerning food production, properties, quality, trace element speciation, nanotechnology, and bionanocomposites for food packing applications. Specifically, this important book details: New innovative methods for food formulations and novel nanotechnology applications such as food packaging, enhanced barrier, active packaging, and intelligent packaging Freezing methods and equipment such as freezing by contact with cold air, cold liquid, and cold surfaces, cryogenic freezing, and a combination of freezing methods Chemical and functional properties of food components Bionanocomposites for natural food packing and natural biopolymer-based films such as polysaccharide films and protein films Regulatory aspects of food ingredients in the United States with the focus on the safety of enzyme preparations used in food

Author : Jianxun Ding,Yang Li,Mingqiang Li
Publisher : MDPI
Page : 306 pages
File Size : 43,6 Mb
Release : 2019-11-20
Category : Science
ISBN : 9783039215904

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Smart and Functional Polymers by Jianxun Ding,Yang Li,Mingqiang Li Pdf

This book is based on the Special Issue of the journal Molecules on “Smart and Functional Polymers”. The collected research and review articles focus on the synthesis and characterization of advanced functional polymers, polymers with specific structures and performances, current improvements in advanced polymer-based materials for various applications, and the opportunities and challenges in the future. The topics cover the emerging synthesis and characterization technology of smart polymers, core−shell structure polymers, stimuli-responsive polymers, anhydrous electrorheological materials fabricated from conducting polymers, reversible polymerization systems, and biomedical polymers for drug delivery and disease theranostics. In summary, this book provides a comprehensive overview of the latest synthesis approaches, representative structures and performances, and various applications of smart and functional polymers. It will serve as a useful reference for all researchers and readers interested in polymer sciences and technologies.