Functional Polymers In Food Science
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| Author | : Giuseppe Cirillo |
| Publisher | : John Wiley & Sons |
| Total Pages | : 354 |
| Release | : 2015-03-18 |
| Genre | : Technology & Engineering |
| ISBN | : 1119108578 |
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
| Author | : Giuseppe Cirillo |
| Publisher | : John Wiley & Sons |
| Total Pages | : 322 |
| Release | : 2015-03-10 |
| Genre | : Technology & Engineering |
| ISBN | : 1119109779 |
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.
| Author | : Tomy J. Gutiérrez |
| Publisher | : Springer Nature |
| Total Pages | : 434 |
| Release | : 2020-08-25 |
| Genre | : Technology & Engineering |
| ISBN | : 3030434036 |
Reactive and functional polymers are manufactured with the aim of improving the performance of unmodified polymers or providing functionality for different applications. These polymers are created mainly through chemical reactions, but there are other important modifications that can be carried out by physical alterations in order to obtain reactive and functional polymers. This volume presents a comprehensive analysis of these reactive and functional polymers. Reactive and Functional Polymers Volume One provides the principles and foundations for the design, development, manufacture and processing of reactive and functional polymers based primarily on biopolymers, polyesters and polyurenthanes. The text provides an in-depth review of updated sources on reactive resins and silicones. In this book, world-renowned researchers have participated, including Dr. Runcang Sun (Associate editor for the journal ‘Carbohydrate Polymers’). With its comprehensive scope and up-to-date coverage of issues and trends in Reactive and Functional Polymers, this is an outstanding book for students, professors, researchers and industrialists working in the field of polymers and plastic materials.
| Author | : Ahmed Akelah |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 379 |
| Release | : 2013-07-03 |
| Genre | : Technology & Engineering |
| ISBN | : 1461470617 |
The purpose of this book will be to demonstrate 1) the newly developed method of using reactive functionalized materials in agriculture to solve the economic and public health problems associated with using conventional agrochemicals; and 2) new technology aimed at achieving the greening of chemistry to meet appropriate environmental standards in both agriculture and industrial foodstuffs production. More specifically, the book will accomplish this goal by addressing 3 key issues in the field: 1) the production of reactive functionalized materials with enhanced properties that offer a major opportunity to overcome the disadvantages of using traditional materials; 2) the applications of functionalized materials in agriculture for the purpose of solving the economic and the environmental pollution problems associated with the uses of conventional agrochemicals; and 3) the contribution of polymers in solving problems associated with conventional procedures of food growth and processing, including those used in the dairy industry, sugar and fruit juices, beer and wine production, nutritive and nonnutritive food additives, and in food protection.
| Author | : S.E. Hill |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 374 |
| Release | : 1998-08-31 |
| Genre | : Science |
| ISBN | : 9780751404210 |
This edition updates the substantial progress that has occurred since 1988 in many aspects of understanding, measuring and utilizing functional macromolecules.
| Author | : Alexandru Mihai Grumezescu |
| Publisher | : Academic Press |
| Total Pages | : 540 |
| Release | : 2018-04-03 |
| Genre | : Technology & Engineering |
| ISBN | : 0128115017 |
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. - Presents common biopolymers and their applications in food bioengineering, from food design, to control and safety - Identifies how the use of certain biopolymers can result in faster production time and reduced costs - Includes cutting-edge technologies used in research for food design and other food-related applications - Discusses the use of biopolymers in food packaging, shelf-life extension, and the creation of novel food products
| Author | : José-María Lagarón |
| Publisher | : Elsevier |
| Total Pages | : 729 |
| Release | : 2011-05-09 |
| Genre | : Technology & Engineering |
| ISBN | : 0857092782 |
Recent developments in multifunctional and nanoreinforced polymers have provided the opportunity to produce high barrier, active and intelligent food packaging which can help ensure, or even enhance, the quality and safety of packaged foods. Multifunctional and nanoreinforced polymers for food packaging provides a comprehensive review of novel polymers and polymer nanocomposites for use in food packaging.After an introductory chapter, Part one discusses nanofillers for plastics in food packaging. Chapters explore the use of passive and active nanoclays and hidrotalcites, cellulose nanofillers and electrospun nanofibers and nanocapsules. Part two investigates high barrier plastics for food packaging. Chapters assess the transport and high barrier properties of food packaging polymers such as ethylene-norbornene copolymers and advanced single-site polyolefins, nylon-MXD6 resins and ethylene-vinyl alcohol copolymers before going on to explore recent advances in various plastic packaging technologies such as modified atmosphere packaging (MAP), nanoscale inorganic coatings and functional barriers against migration. Part three reviews active and bioactive plastics in food packaging. Chapters investigate silver-based antimicrobial polymers, the incorporation of antimicrobial/antioxidant natural extracts into polymeric films, and biaoctive food packaging strategies. Part four examines nanotechnology in sustainable plastics with chapters examining the food packaging applications of polylactic acid (PLA) nanocomposites, polyhydroxyalkanoates (PHAs), starch-based polymers, chitosan and carragenan polysaccharides and protein-based resins for packaging gluten (WG)-based materials. The final chapter presents the safety and regulatory aspects of plastics as food packaging materials.With its distinguished editor and international team of expert contributors Multifunctional and nanoreinforced polymers for food packaging proves a valuable resource for researchers in packaging in the food industry and polymer scientists interested in multifunctional and nanoreinforced materials. - Provides a comprehensive review of novel polymers and polymer nanocomposites for use in food packaging - Discusses nanofillers for plastics in food packaging including the use of passive and active nanoclays and hidrotalcites and electrospun nanofibers - Investigates high barrier plastics for food packaging assessing recent advances in various plastic packaging technologies such as modified atmosphere packaging (MAP)
| Author | : E. Dickinson |
| Publisher | : Elsevier |
| Total Pages | : 587 |
| Release | : 1991-01-01 |
| Genre | : Technology & Engineering |
| ISBN | : 1845698339 |
Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study simple model systems in which the nature and properties of the polymer molecules and dispersed particles are relatively well known. This volume consists of a collection of papers delivered at a conference on food colloids, the main theme of which was the role of food macromolecules in determining the stability, structure, texture and rheology of food colloids, with particular reference to gelling behaviour and interactions between macromolecules and interfaces. A feature of the collection is the wide range of physico-chemical techniques now being used to address problems in this field.
| Author | : Tomy J. Gutiérrez |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2021 |
| Genre | : |
| ISBN | : 9783030504588 |
Reactive and functional polymers are manufactured with the aim of improving the performance of unmodified polymers or providing functionality for different applications. These polymers are created mainly through chemical reactions, but there are other important modifications that can be carried out by physical alterations in order to obtain reactive and functional polymers. This volume presents a comprehensive analysis of these reactive and functional polymers. Reactive and Functional Polymers Volume Three considers advanced polymeric materials such as electroactive polymers, multi-responsive polymers, shape memory polymers, stimuli responsive polymers, and active and intelligent polymers as topics for analysis. World renowned researchers from Argentina, Austria, China, Egypt, France, India, Iran, Japan, Pakistan, Romania and Spain have participated in this book. With its comprehensive scope and up-to-date coverage of issues and trends in Reactive and Functional Polymers, this is an outstanding book for students, professors, researchers and industrialists working in the field of polymers and plastic materials.
| Author | : Giuseppe Cirillo |
| Publisher | : John Wiley & Sons |
| Total Pages | : 452 |
| Release | : 2015-03-18 |
| Genre | : Technology & Engineering |
| ISBN | : 1119109604 |
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.
