Modern Biopolymer Science
eBook - ePub

Modern Biopolymer Science

Bridging the Divide between Fundamental Treatise and Industrial Application

  1. 640 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Modern Biopolymer Science

Bridging the Divide between Fundamental Treatise and Industrial Application

About this book

Industrialists developing new food and pharmaceutical products face the challenge of innovation in an increasingly competitive market that must consider incredient cost, product added-value, expectations of a healthy life-style, improved sensory impact, controlled delivery of active compounds and last, but not lease, product stability. While much work has been done to explore, understand, and address these issues, a gap has emerged between recent advances in fundamental knowledge and its direct application to product situations with a growing need for scientific input.Modern Biopolymer Science matches science to application by first acknowledging the differing viewpoints between those working with low-solids and those working with high-solids, and then sharing the expertise of those two camps under a unified framework of materials science.- Real-world utilisation of fundamental science to achieve breakthroughs in product development- Includes a wide range of related aspects of low and high-solids systems for foods and pharmaceuticals- Covers more than bio-olymer science in foods by including biopolymer interactions with bioactive compounds, issues of importance in drug delivery and medicinal chemistry

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Yes, you can access Modern Biopolymer Science by Stefan Kasapis,Ian T. Norton,Johan B Ubbink,Johan B, Ubbink in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Organic Chemistry. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Cover image
  2. Table of Contents
  3. Copyright
  4. Contributors
  5. Preface
  6. CHAPTER 1. Biopolymer Network Assembly
  7. CHAPTER 2. Gelation
  8. 2.1. Introduction
  9. 2.2. Modeling gel networks and their rheological behavior
  10. 2.3. Molecular mechanisms causing aggregation/gelation
  11. 2.4. Gel structure type
  12. 2.5. Gel texture: oral processing, rheology/fracture, microstructure and sensory analysis
  13. 2.6. Concluding remarks and future challenges
  14. CHAPTER 3. Antifreeze Proteins
  15. CHAPTER 4. Biopolymers in Food Emulsions
  16. CHAPTER 5. Functional Interactions in Gelling Biopolymer Mixtures
  17. CHAPTER 6. Effect of Processing on Biopolymer Interactions
  18. CHAPTER 7. Unified Application of the Materials-Science Approach to the Structural Properties of Biopolymer Co-Gels throughout the Industrially Relevant Level of Solids
  19. CHAPTER 8. Mapping the Different States of Food Components Using State Diagrams
  20. CHAPTER 9. Structural Advances in the Understanding of Carbohydrate Glasses
  21. CHAPTER 10. Biopolymer Films and Composite Coatings
  22. CHAPTER 11. Protein + Polysaccharide Coacervates and Complexes
  23. CHAPTER 12. Single Molecule Techniques
  24. CHAPTER 13. Dietary Fiber
  25. CHAPTER 14. Resistant Starch in Vitro and in Vivo
  26. 14.1. Introduction
  27. 14.2. Measurement of resistant starch
  28. 14.3. Health benefits of RS
  29. 14.4. Effect of processing on resistant starch formation in foods
  30. 14.5. Model studies of isolated starches
  31. 14.6. Molecular and microstructural organization of resistant starches
  32. 14.7. Concluding remarks
  33. CHAPTER 15. Glycemic Response Reduction in Processed Food Products
  34. CHAPTER 16. Biopolymers in Controlled-Release Delivery Systems
  35. CHAPTER 17. Amyloid Fibrils – Self-Assembling Proteins
  36. CHAPTER 18. Hydrocolloids and Medicinal Chemistry Applications
  37. Index