Advances in biopolymers for food science and technology
Front Cover -- Advances in Biopolymers for Food Science and Technology -- Copyright Page -- Contents -- List of Contributors -- I General introduction -- 1 Introduction to biopolymers: functional and smart biopolymers -- 1.1 Introduction -- 1.2 Synthesis, characterization, and properties of biopolym...
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| Format: | UnknownFormat |
| Sprache: | eng |
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Amsterdam, London, Cambridge, MA
Elsevier
2024
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Tag hinzufügen | Zusammenfassung: | Front Cover -- Advances in Biopolymers for Food Science and Technology -- Copyright Page -- Contents -- List of Contributors -- I General introduction -- 1 Introduction to biopolymers: functional and smart biopolymers -- 1.1 Introduction -- 1.2 Synthesis, characterization, and properties of biopolymers -- 1.2.1 Synthesis -- 1.2.2 Characterization -- 1.2.3 Properties -- 1.3 Methods of functionalization: design and fabrication -- 1.4 Application of biopolymers in the food industry -- 1.4.1 Functional biopolymer -- 1.4.2 Smart biopolymer -- 1.5 Current trends and market potential -- 1.6 Summary -- References -- 2 Marine biopolymers and food applications -- 2.1 Introduction -- 2.2 Sources of marine biopolymers -- 2.3 Classification -- 2.4 Polysaccharide-based marine biopolymers -- 2.5 Protein-based marine biopolymers -- 2.6 Marine biopolymers in food application -- 2.6.1 Food processing -- 2.6.2 Food packaging -- 2.7 Conclusion and future perspective -- References -- 3 Food design using biopolymers -- 3.1 Introduction -- 3.2 Food emulsions -- 3.3 Biopolymers in emulsions -- 3.3.1 Applications -- 3.4 Food texture modifiers -- 3.4.1 Applications -- 3.5 Three-dimensional food printing -- 3.5.1 Biopolymers in three-dimensional food printing -- 3.5.2 Association of biopolymer rheology with three dimensional food printing -- 3.6 Summary -- References -- II Biopolymeric formulations -- 4 Bigel-based nutraceutical delivery systems -- 4.1 Introduction -- 4.2 Evolution of the applications of bigels in the food sector -- 4.3 Identification of biopolymers by cooccurrence analysis of the keywords -- 4.3.1 Alginates -- 4.3.2 Carboxymethyl cellulose -- 4.3.3 Fish gelatin -- 4.3.4 Guar gum -- 4.3.5 Xanthan gum -- 4.4 Methods of preparation of bigels -- 4.4.1 Heating and homogenization method -- 4.4.2 Chemical crosslinking method -- 4.4.3 In situ method. |
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| Beschreibung: | Literaturangaben |
| Beschreibung: | xix, 568 Seiten Illustrationen, Diagramme |
| ISBN: | 9780443190056 978-0-443-19005-6 |