Advances in Biopolymers for Food Science and Technology

Erscheinungsjahr 2024
ISBN: 978-0-443-19005-6
Verlag: Elsevier Science

Buch, Englisch, 586 Seiten, Format (B × H): 191 mm x 235 mm, Gewicht: 450 g

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.

Autoren/Hrsg.

Pal, Kunal

Sarkar, Preetam

Cerqueira, Miguel

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Technologie der Kunststoffe und Polymere
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Technische Wissenschaften Maschinenbau | Werkstoffkunde Technische Mechanik | Werkstoffkunde
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Technologie der Textilverarbeitung und Faserverarbeitung

Inhaltsverzeichnis

Part I General introduction
1. Introduction to biopolymers, functional biopolymers, and smart biopolymers
2. Marine biopolymers and food applications
3. Food design using biopolymers

Part II Biopolymeric formulations
4. Bigel-based nutraceutical delivery systems
5. Oleogelation: current developments and perspectives to lipid-based oil structuring
6. Biopolymers as fat mimetic alternatives
7. Extrusion of biopolymers for food applications
8. Biopolymeric formulations as delivery systems in food
9. Food emulsions with biopolymers
10. Microencapsulation with biopolymers-current/nextgeneration probiotics and impact of FODMAP materials
11. Nanoencapsulation with biopolymers
12. Nanovehicles for essential polyunsaturated lipids
13. Biopolymeric nanostructures for food applications

Part III Food packaging and product development
14. Sustainability of food packaging
15. Nanotechnology in food packaging
16. Essential oil-based antimicrobial food packaging systems
17. Electrospun biopolymers for food packaging applications
18. Cryoprotection of foods
19. Recent advances in the production of cultured meat
20. Effect of pumpkin seed powder on the properties of cake batter prepared with whole wheat flour
21. Influence of pumpkin seed powder on the characteristic properties of whole wheat cake

Über Autor(innen)

Cerqueira, Miguel
Dr Miguel Cerqueira is a Staff Researcher at the International Iberian Nanotechnology Laboratory, Portugal. His research focuses on developing sustainable, plant-based materials; polymer gels, specifically, oleogels; and innovative technologies such as encapsulation of functional compounds. He is the principal investigator for several research projects and has supervised over 20 Masters and PhD students. Dr Cerqueira has published more than 120 articles and is the editor of 6 books. In 2014, he won the Young Scientist Award, and in 2018, he joined the list of "Highly Cited Researchers" presented by Clarivate Analytics.

Sarkar, Preetam
Dr. Preetam Sarkar is an Assistant Professor of Food Sciences at the Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, India. He completed his Ph.D. in Food Sciences from Purdue University, USA. The research at Dr. Sarkar's lab at NIT Rourkela focuses on the development of delivery vehicles such as emulsions, films and coatings, for the protection of bioactive compounds such as antimicrobial agents for food safety applications. He has published 30 articles in SCI journals, 10 book chapters, and co-edited 3 books.

Pal, Kunal
Dr. Kunal Pal is a Professor in the Department of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, India. His major research interests revolve around biomedical signal processing, biomedical equipment design, soft materials, and controlled drug delivery. He has published more than 100 publications in SCI-cited journals of high repute.