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Author: Glyn O. Phillips Publisher: Woodhead Publishing ISBN: 0128242213 Category : Technology & Engineering Languages : en Pages : 1192
Book Description
Handbook of Hydrocolloids, Third Edition is a must-have substantive reference on hydrocolloids, helping food industry scientists ever since its first edition was published and well received. This thoroughly updated and expanded edition reviews the structure, function, properties, and applications of a broad range of hydrocolloids used in food and related industries. The third edition updates existing chapters on developments and theories on the structure and functional characteristics of individual hydrocolloids. The book provides additional chapters on new techniques for the chemical and physicochemical characterization of hydrocolloids, and applications technologies for encapsulation and controlled release of active compounds. Edited by two leading international authorities in the field, this third edition continues to be relevant to food industry researchers, food manufacturers, graduate and postgraduate students, particularly in food, pharmaceutical, and cosmetic sciences. - Introduces to food hydrocolloids considering regulatory aspects and functional characteristics - Examines the manufacture, structure, function, and applications of over twenty-five hydrocolloids - Brings a detailed overview of the function of hydrocolloids as emulsifiers, rheological modifiers, film formers, and encapsulation agents
Author: Glyn O. Phillips Publisher: Woodhead Publishing ISBN: 0128242213 Category : Technology & Engineering Languages : en Pages : 1192
Book Description
Handbook of Hydrocolloids, Third Edition is a must-have substantive reference on hydrocolloids, helping food industry scientists ever since its first edition was published and well received. This thoroughly updated and expanded edition reviews the structure, function, properties, and applications of a broad range of hydrocolloids used in food and related industries. The third edition updates existing chapters on developments and theories on the structure and functional characteristics of individual hydrocolloids. The book provides additional chapters on new techniques for the chemical and physicochemical characterization of hydrocolloids, and applications technologies for encapsulation and controlled release of active compounds. Edited by two leading international authorities in the field, this third edition continues to be relevant to food industry researchers, food manufacturers, graduate and postgraduate students, particularly in food, pharmaceutical, and cosmetic sciences. - Introduces to food hydrocolloids considering regulatory aspects and functional characteristics - Examines the manufacture, structure, function, and applications of over twenty-five hydrocolloids - Brings a detailed overview of the function of hydrocolloids as emulsifiers, rheological modifiers, film formers, and encapsulation agents
Author: Cristina Sabliov Publisher: John Wiley & Sons ISBN: 1118462173 Category : Technology & Engineering Languages : en Pages : 402
Book Description
The continued advancement in the sciences of functional foods and nutraceuticals has clearly established a strong correlation between consumption of bioactives and improved human health and performance. However, the efficacy and bioavailability of these bioactive ingredients (e.g., omega-3 oils, carotenoid antioxidants, vitamins, and probiotic bacteria) in foods often remains a challenge, due to their instability in food products and gastrointestinal tract, as well as their limited bioavailability. In some cases, these bioactive ingredients may impart an undesirable organoleptic characteristic to the final product, which hinders acceptance by consumers. In addressing these challenges, development of effective delivery systems is critical to meet the consumer needs for effective bioactives. The scientific knowledge behind developing effective delivery of bioactive components into modern and wide-ranging food products will be essential to reap their health-promoting benefits and to support the sustained growth of the functional foods market. Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients explores the current data on all aspects of nanoscale packing, carrying and delivery mechanisms of bioactives ingredients to functional foods. The book presents various delivery systems (including nano-emulsions, solid lipid nanoparticles, and polymeric nano-particles), their properties and interactions with other food components, and fate in the human body. Later chapters emphasize the importance of consumers attitude towards nano-delivery for the success of the technology and investigate the challenges faced by regulatory agencies to control risks and harmonize approaches worldwide. The wide applicability of bioactive delivery systems with the purpose of improving food quality, food safety and human health will make this book a worthy reference for a diverse range of readers in industry, research and academia.
Author: Yashwant Vishnupant Pathak Publisher: CRC Press ISBN: 1439823707 Category : Technology & Engineering Languages : en Pages : 574
Book Description
Due in part to an absence of universally accepted standardization methods, nutraceuticals and functional foods face regulatory ignorance, marketing incompetence and ethical impunity. Even though many researchers believe that there is a connection between nutraceuticals and functional foods and reduced health care expenses as well as disease prevent
Author: Amos Nussinovitch Publisher: CRC Press ISBN: 1439875898 Category : Technology & Engineering Languages : en Pages : 354
Book Description
This volume explores unique applications of hydrocolloids in the kitchen. Starting with a brief description of the chemical and physical nature of the hydrocolloid, its manufacture, and its biological/toxicological properties, the emphasis is on practical information for both the professional chef and amateur cook. Each chapter includes recipes demonstrating the particular hydrocolloid's unique abilities in cooking. Several formulations were chosen specifically for food technologists, who will be able to manipulate them for large-scale use or as a starting point for novel industrial formulations.
Author: Sylvain Caillol Publisher: MDPI ISBN: 3036504044 Category : Science Languages : en Pages : 472
Book Description
BioPolymers could be either natural polymers – polymer naturally occurring in Nature, such as cellulose or starch…, or biobased polymers that are artificially synthesized from natural resources. Since the late 1990s, the polymer industry has faced two serious problems: global warming and anticipation of limitation to the access to fossil resources. One solution consists in the use of sustainable resources instead of fossil-based resources. Hence, biomass feedstocks are a promising resource and biopolymers are one of the most dynamic polymer area. Additionally, biodegradability is a special functionality conferred to a material, bio-based or not. Very recently, facing the awareness of the volumes of plastic wastes, biodegradable polymers are gaining increasing attention from the market and industrial community. This special issue of Molecules deals with the current scientific and industrial challenges of Natural and Biobased Polymers, through the access of new biobased monomers, improved thermo-mechanical properties, and by substitution of harmful substances. This themed issue can be considered as collection of highlights within the field of Natural Polymers and Biobased Polymers which clearly demonstrate the increased interest in this field. We hope that this will inspire researchers to further develop this area and thus contribute to futures more sustainable society.”
Author: Pranjal Chandra Publisher: Springer Nature ISBN: 9813298405 Category : Medical Languages : en Pages : 302
Book Description
This book comprehensively documents the application of Nanobiomaterials in the field of bio-medicine and diagnostics technologies by involving classical concepts/examples. Nanobiotechnology is an emerging area which encompasses all the facets of research of nano and biomaterials with their interaction with biological systems. The book briefly summarizes the various types of Nanomaterial’s, and highlights the recent developments in the synthesis of the nanomaterials for the diagnostic and therapeutic biomedical applications. It skilfully reviews the utilization of the nanomaterials alone or in combination with other bio-molecules as a contrast enhancer in in-vivo imaging, Nano-Theranostics, drug delivery, and sensing transducer matrix. It also discusses the current research on designing of the new Nanobiomaterials and their implementation in numerous fields including bio-medicine and diagnostics. Finally, it summarizes the future prospects and the commercial viability of Nanobiomaterials in the human health care.
Author: Alistair M. Stephen Publisher: CRC Press ISBN: 1420015168 Category : Technology & Engineering Languages : en Pages : 750
Book Description
Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physical properties of the main classes of polysaccharaides consumed as food, highlighting their nutritional value and their technological characteristics. Chapters in this new edition detail the source,
Author: Kishan Gopal Ramawat Publisher: Springer ISBN: 9783319162973 Category : Science Languages : en Pages : 0
Book Description
This authoritative reference work presents comprehensive information about one of the most important and most wide-spread classes of (bio)organic compounds: the polysaccharides. The comprehensive and thoroughly up-to-date handbook presents the sources, identification, analysis, biosynthesis, biotechnology and applications of important polysaccharides likes starches, cellulose, chitin, gum and microbial polysaccharides. Polysaccharides can exhibit complex structure and various functional activities. These bio macromolecules can therefore serve as raw materials for various different materials, e.g. rayon, cellulose acetate, celluloid and nitrocellulose; and they find multiple applications, for instance as surgical threads (chitin), as sources of energy, dietary fibers, as blood flow adjuvants, in cosmetics, emulsion stabilizers, film formers, binders, viscosity increasing agents or skin conditioning agenta, as food additives in gums, chewing gum bases and as vaccines. Polysaccharides form the basis for useful products, like xanthan gum, dextran, welan gum, gellan gum, diutan gum and pullulan. Some of the polysaccharide-derived products have interesting and useful properties and show biological activities, such as immunomodulatory, antibacterial, anti-mutagenic, radioprotective, anti-oxidative, anti-ulcer, antidepressant, anti-septicaemic or anti-inflammatory activities. All these applications and properties of polysaccharides are for the first time compiled in a thorough and comprehensive overview in the present work. This reference work is organized thematically in four parts: Part I. Polysaccharides: Occurrence, Structure, Distribution and Biotechnology. Part II. Methods. Part III. Bioactive Polysaccharides. Part IV. Polysaccharides as Food. This reference work is edited by experienced experts, all chapters are written by well recognized international specialists. It is useful to all those working in the field of botany, phytochemistry, pharmacy, drug delivery, molecular biology, metabolomics, forestry, environment, conservation, biotechnology and NGOs working for forest protection.
Author: Glyn O. Phillips
Author: Glyn O. Phillips
Author: Cristina Sabliov
Author: Yashwant Vishnupant Pathak
Author: Amos Nussinovitch
Author: Sylvain Caillol
Author: Pranjal Chandra
Author: Katrin Laos
Author: 
Author: Alistair M. Stephen
Author: Kishan Gopal Ramawat