Biopolymers for Food Design

Erscheinungsjahr 2018
ISBN: 978-0-12-811449-0
Verlag: Elsevier Science Publishing Co Inc

Buch, Englisch, 536 Seiten, Format (B × H): 235 mm x 193 mm, Gewicht: 1086 g

Reihe: Handbook of Food Bioengineering

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.

Zielgruppe

<p>R & D personnel and marketing executives of food companies, academic researchers, industrial scientists and policy makers of several sectors (food, materials, pharma)</p>

Autoren/Hrsg.

Grumezescu

Holban

Grumezescu, Alexandru Mihai

Holban, Alina Maria

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Biopolymers in Food Industry 2. Improving technological properties of biopolymers by dynamic high-pressure processing 3. Biopolymers for fat-replaced foods design 4. Microbial Polysaccharides in Food Industry 5. Dietary fibers in modern food production: A special perspective with beta-glucans 6. Cold- and heat-gelling biopolymers in food texture control 7. Application of Biopolymers in Microencapsulation Processes 8. Biopolymer packaging materials for food shelf-life prolongation 9. Functionality of starch derivatives in bakery and confectionery products 10. Fabrication and modification of novel biopolymer films to design bioactive delivery systems and stable food emulsions 11. New derivatives of modified starch for food technology 12. Nanostructuring Biopolymers for Improved Food Quality and Safety 13. Applications of alginate as a functional food ingredient 14. Present and future of (bio)degradable polymers for food packaging application 15. Chitosan applications in food industry

Über Autor(innen)

Grumezescu, Alexandru Mihai
Dr. Grumezescu is Assistant Professor at the Department of Science and Engineering of Oxide Materials and Nanomaterials, in the Faculty of Applied Chemistry and Materials Science, with a second affiliation to the Faculty of Medical Engineering, at the Politehnica University of Bucharest in Romania. He is an experienced and oft-published researcher and editor in the field of nano and biomaterials, and he is the Editor-in-Chief of three journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience, and Biomaterials and Tissue Engineering Bulletin. He also serves as editor or guest editor for several notable journals. Dr. Grumezescu has published 150 peer-reviewed papers, 20 book chapters, 6 co-authored books and 11 edited books.

Holban, Alina Maria
Alina-Maria Holban is a lecturer in Microbiology and Immunology, at the Faculty of Biology, University of Bucharest; and associate researcher at the University Politehnica of Bucharest, Romania. Her primary area of research is the development of bionanomaterials with antimicrobial applications. Dr. Holban has published 75 papers in peer-reviewed journals, 42 conference/symposia proceedings, and has edited more than 21 edited books.