Functional Polymers In Food Science
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Functional Polymers In Food Science
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Author : Giuseppe Cirillo
language : en
Publisher: John Wiley & Sons
Release Date : 2015-03-09
Functional Polymers In Food Science written by Giuseppe Cirillo and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-03-09 with Technology & Engineering categories.
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
Functional Polymers In Food Science
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Author : Giuseppe Cirillo
language : en
Publisher: John Wiley & Sons
Release Date : 2015-03-18
Functional Polymers In Food Science written by Giuseppe Cirillo and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-03-18 with Technology & Engineering categories.
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.
Functional Polymers In Food Science
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Author : Giuseppe Cirillo
language : en
Publisher:
Release Date : 2015
Functional Polymers In Food Science written by Giuseppe Cirillo and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015 with Electronic book categories.
Novel Technologies In Food Science
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Author : Navnidhi Chhikara
language : en
Publisher: John Wiley & Sons
Release Date : 2023-02-01
Novel Technologies In Food Science written by Navnidhi Chhikara and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-02-01 with Technology & Engineering categories.
NOVEL TECHNOLOGIES IN FOOD SCIENCE Presenting cutting-edge information on new and emerging food engineering processes, Novel Technologies in Food Science, the newest volume in the ground-breaking new series, “Bioprocessing in Food Science,” is an essential reference on the modelling, quality, safety, and technologies associated with food processing operations today. Novel Technologies in Food Science, the latest volume in the series, “Bioprocessing in Food Science,” is based on the novel technologies in usage and requirements for handling, processing, storage, and packaging of food. Novel bioprocessing technologies are gaining more interest among researchers and industries due to the minimal impact on product quality in comparison to conventional methods. These techniques are also superior in terms of energy, time-saving and extended shelf life, and thus can replace the conventional technologies partially or completely. Practical application of these technologies by the food industry, however, is limited due to higher costs, lack of knowledge in food manufacturers for the implementation of technologies, and validation systems. An in-depth discussion on consumer needs and rights, industry responsibilities, and future prospectus of novel technologies in food science are covered in this volume. The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of food science to students, researchers, and industry people. This will enable them to make crucial decisions regarding the adoption, implementation, economics, and constraints of the different technologies. Different technologies like ultrasonication, pulse electric field, high-pressure processing, magnetization, ohmic heating, and irradiation are discussed with their application in food product manufacturing, packaging, food safety, and quality assurance. 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.
Eco Friendly Functional Polymers
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Author : Manuel Palencia
language : en
Publisher: Elsevier
Release Date : 2021-07-25
Eco Friendly Functional Polymers written by Manuel Palencia and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-07-25 with Science categories.
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
Nonthermal Food Engineering Operations
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Author : Nitin Kumar
language : en
Publisher: John Wiley & Sons
Release Date : 2024-05-29
Nonthermal Food Engineering Operations written by Nitin Kumar and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-05-29 with Technology & Engineering categories.
NONTHERMAL FOOD ENGINEERING OPERATIONS Presenting cutting-edge information on new and emerging food engineering processes, Nonthermal Food Engineering Operations, the latest volume in the series, “Bioprocessing in Food Science,” is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today. “Bioprocessing in Food Science” is a series of volumes covering the entirety of unit operations in food processing. This latest volume covers nonthermal food engineering operations, focusing on packaging techniques, artificial intelligence and other emerging technologies and their use and relevance within food engineering, fluid extraction, nanotechnology, and many other topics. As the demand for healthy food is increasing in the current global scenario, manufacturers are searching for new possibilities for occupying a greater share in the rapidly changing food market. Compiled reports and updated knowledge on thermal processing of food products are imperative for commercial enterprises and manufacturing units. In the current scenario, academia, researchers, and food industries are working in a scattered manner and different technologies developed at each level are not compiled to implement for the benefits of different stakeholders. However, advancements in bioprocesses are required at all levels for the betterment of food industries and consumers. This series of groundbreaking edited volumes will be a comprehensive compilation of all the research that has been carried out so far, their practical applications, and the future scope of research and development in the food bioprocessing industry. During the last decade, there have been major developments in novel technologies for food processing. This series will cover all the novel technologies employed for processing different types of foods, encompassing the background, principles, classification, applications, equipment, effect on foods, legislative issue, technology implementation, constraints, and food and human safety concerns.
Thermal Food Engineering Operations
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Author : Nitin Kumar
language : en
Publisher: John Wiley & Sons
Release Date : 2022-04-19
Thermal Food Engineering Operations written by Nitin Kumar and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-04-19 with Technology & Engineering categories.
Thermal Food Engineering Operations Presenting cutting-edge information on new and emerging food engineering processes, Thermal Food Engineering Operations, the first volume in the new series, “Bioprocessing in Food Science,” is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today. As the demand for healthy food increases in the current global scenario, manufacturers are searching for new possibilities for occupying a greater share in the rapidly changing food market. Compiled reports and updated knowledge on thermal processing of food products are imperative for commercial enterprises and manufacturing units. In the current scenario, academia, researchers, and food industries are working in a scattered manner and different technologies developed at each level are not compiled to implement for the benefits of different stakeholders. However, advancements in bioprocesses are required at all levels for the betterment of food industries and consumers. This series of groundbreaking edited volumes will be a comprehensive compilation of all the research that has been carried out so far, their practical applications, and the future scope of research and development in the food bioprocessing industry. This first volume includes all the conventional and novel thermal technologies based on conduction, convection, and radiation principles and covers the basics of microbial inactivation with heat treatments, aseptic processing, retorting, drying, dehydration, combined high-pressure thermal treatments, and safety and quality concerns in food processing. Before studying the novel non-thermal processes and the concept of minimal processing, comprehensive knowledge about the conventional thermal technologies is desired along with benefits, constraints, equipment, and implementation of these technologies. Whether for the engineer, scientist, or student, this series is a must-have for any library. This outstanding new volume: Discusses food safety and quality and thermal processing, laying the groundwork for further study and research Provides case studies of solid–liquid and supercritical fluid extraction Explores pasteurization, ohmic heating, irradiation, and more Presents cutting-edge information on new and emerging food engineering processes Audience: Process and chemical engineers, chemists, engineers in other disciplines, managers, researchers, scientists, students, and teachers working in the field of food engineering and processing
Microbes In The Food Industry
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Author : Navnidhi Chhikara
language : en
Publisher: John Wiley & Sons
Release Date : 2023-04-26
Microbes In The Food Industry written by Navnidhi Chhikara and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-04-26 with Technology & Engineering categories.
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.
Nutraceuticals From Fruit And Vegetable Waste
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Author : Vidisha Tomer
language : en
Publisher: John Wiley & Sons
Release Date : 2024-05-07
Nutraceuticals From Fruit And Vegetable Waste written by Vidisha Tomer and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-05-07 with Science categories.
“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.
Fermentative Nutraceuticals
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Author : Meena Sindhu
language : en
Publisher: John Wiley & Sons
Release Date : 2025-04-01
Fermentative Nutraceuticals written by Meena Sindhu and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-04-01 with Technology & Engineering categories.
Fermentative Nutraceuticals, the latest volume in the series Bioprocessing in Food Science, presents recent advances and breakthroughs in bioactive peptides derived from fermented foods, highlighting their applications as nutraceuticals. This volume explores opportunities for product design and innovation in food processing. Bioprocessing in Food Science is a series of volumes that comprehensively covers unit operations in food processing. This latest installment addresses the advances, breakthroughs, and challenges associated with fermentative nutraceuticals. The demand for food nutraceuticals and functional foods is growing among consumers worldwide. Academia, researchers, and the food industry are working in a fragmented manner, with technologies developed at each level often not compiled in a unified resource for stakeholders. Typically, the foods we consume are enriched with certain nutrients but deficient in others. Microbial fermentation can enhance the nutritional properties of food. Bioactive peptides produced through fermentation exhibit antioxidative, anticancer, and antidiabetic properties. Increased efforts from the food industry are needed to focus research on peptides and their applications as food-grade preservatives and functional food ingredients. This groundbreaking volume provides a comprehensive compilation of existing research, practical applications, and future research prospects. The editors and contributing experts have made an earnest effort to include every possible detail, presenting an up-to-date repository of scientific literature and their own research findings. This volume is an invaluable resource for students, researchers, product developers, and industry professionals.