Biopolymers for Food Design

Alexandru Mihai Grumezescu, Alina Maria Holban

• Publisher: Academic Press
• Year: 2018
• Print ISBN:
  9780128114490
• eBook ISBN:
  9780128115015
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

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

Table of contents

• Cover
• Title page
• Table of Contents
• Copyright
• List of Contributors
• Foreword
• Series Preface
• Preface for Volume 20: Biopolymers for Food Design
• Chapter 1: Biopolymers for Food Design: Consumer-Friendly Natural Ingredients
• Chapter 2: Nanostructuring Biopolymers for Improved Food Quality and Safety
• Chapter 3: Biopolymers for Fat-Replaced Food Design
• Chapter 4: Microbial Polysaccharides in Food Industry
• Chapter 5: Dietary Fibers in Modern Food Production: A Special Perspective With β-Glucans
• Chapter 6: Functional Biopolymers in Food Manufacturing
• Chapter 7: Application of Biopolymers in Microencapsulation Processes
• Chapter 8: Biopolymer Packaging Materials for Food Shelf-Life Prolongation
• Chapter 9: Functionality of Starch Derivatives in Bakery and Confectionery Products
• Chapter 10: Dynamic High Pressure Effects on Biopolymers: Polysaccharides and Proteins
• Chapter 11: β-Glucan as a Food Ingredient
• Chapter 12: Guar Gum: A Versatile Polymer for the Food Industry
• Chapter 13: Applications of Alginate as a Functional Food Ingredient
• Chapter 14: Present and Future of Biodegradable Polymers for Food Packaging Applications
• Chapter 15: Chitosan Applications in Food Industry
• Index