Advances in Biopolymers for Food Science and Technology

Advances in Biopolymers for Food Science and Technology brings together the latest techniques for the preparation of bio-based polymeric materials for novel food applications. Sections introduce biopolymers and their various polysaccharide and protein sources, addressing biopolymers from marine sources in particular. Food design using biopolymers, and their preparation as gels and composites are then discussed in detail. This is followed by in-depth chapters that guide the reader through specific applications, including fat replacement products, delivery systems, food emulsions, micro- and nano-encapsulation, nanovehicles, nanostructures, nanofilms, antimicrobial peptides, food coatings, food packaging, smart monitoring, cryoprotection, and cultured meat production. Finally, the various challenges regarding sustainability of food packaging are addressed. This is a valuable resource for researchers and advanced students across polymer science, food science, chemistry, packaging, nanotechnology, and materials science, as well as industrial scientists and R&D professionals with an interest in biopolymers for advanced applications in food products and packaging. Covers biopolymers from a range of sources and their preparation as composites, gels, and coatingsExplores applications across food structure design, smart packaging systems, encapsulation, and nutraceuticalsOffers case studies and analyzes experimental data on biopolymeric materials for food applications INDICE: Part I General introduction1. Introduction to biopolymers, functional biopolymers, and smart biopolymers2. Marine biopolymers and food applications3. Food design using biopolymersPart II Biopolymeric formulations4. Bigel-based nutraceutical delivery systems5. Oleogelation: current developments and perspectives to lipid-based oil structuring6. Biopolymers as fat mimetic alternatives7. Extrusion of biopolymers for food applications8. Biopolymeric formulations as delivery systems in food9. Food emulsions with biopolymers10. Microencapsulation with biopolymers-current/nextgeneration probiotics and impact of FODMAP materials11. Nanoencapsulation with biopolymers12. Nanovehicles for essential polyunsaturated lipids13. Biopolymeric nanostructures for food applicationsPart III Food packaging and product development14. Sustainability of food packaging15. Nanotechnology in food packaging16. Essential oil-based antimicrobial food packaging systems17. Electrospun biopolymers for food packaging applications18. Cryoprotection of foods19. Recent advances in the production of cultured meat20. Effect of pumpkin seed powder on the properties of cake batter prepared with whole wheat flour21. Influence of pumpkin seed powder on the characteristic properties of whole wheat cake

• ISBN: 978-0-443-19005-6
• Editorial: Elsevier
• Encuadernacion: Rústica
• Páginas: 586
• Fecha Publicación: 31/05/2024
• Nº Volúmenes: 1
• Idioma: Inglés