Catégories
Ajouter le résultat dans votre panier Faire une suggestion Affiner la recherche Interroger des sources externesBiopolymers for food design (2018)
Titre : Biopolymers for food design Type de document : texte imprimé Auteurs : Alexandru Mihai Grumezescu, Editeur scientifique ; Alina Maria Holban, Editeur scientifique Editeur : London : Academic Press Année de publication : 2018 Collection : Handbook of food bioengineering num. volume 20 Importance : 1 vol. (XXIV-513 p.) Présentation : ill., couv. ill. en coul. Format : 24 cm ISBN/ISSN/EAN : 978-0-12-811449-0 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement
9.4.2 (TECHNOLOGIE DES POLYMERES) [Classement Massy]
RAMEAU
Biopolymères ; Consommateurs ; Aliments -- Qualité ; Sécurité ; microencapsulation ; Glucides ; Protéines ; Polysaccharides ; Rhéologie ; Colloïdes ; Fibres dans l'alimentation ; Émulsions ; Aliments -- Emballage ; Produits de boulangerie-pâtisserie ; Gommes et résines ; Aliments ; Amidons ; Cellulose ; Chitine ; Aliments -- Texture ; Chitosane
Thésaurus Agro-alimentaire
ENCAPSULATION ; GOMME NATURELLE ; ALGINATERésumé : 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. Type de document : Livre Table des matières : Chapter 1: Biopolymers for Food Design: Consumer-Friendly Natural Ingredients
Kandra Prameela, Challa Murali Mohan, Chinthala Ramakrishna
1 Introduction
2 Polysaccharides as Biopolymers
2.1 Starch
2.2 Cellulose
2.3 Chitin
2.4 Pectin
2.5 Alginic Acid
2.6 Carrageenan
2.7 Xanthan
2.8 Gellans
2.9 Pullulans
3 Proteins as Biopolymers
4 Hydrolytically Degradable Polymers
5 Role of Biopolymer in Food Processing
6 Role of Biopolymer in Texture Properties and Gel Formation
7 Applications of Biopolymers in Freeze-Drying of Fruits and Pulps
8 Usage of Biopolymers in Films and Coatings
9 Principles Underlying in Design of Functional Biopolymers
10 Current Opportunities and Future Challenges
Chapter 2: Nanostructuring Biopolymers for Improved Food Quality and Safety
Laura G. Gómez-Mascaraque, Maria J. Fabra, Jinneth L. Castro-Mayorga, Gloria Sánchez, Marta Martínez-Sanz, Amparo López-Rubio
1 Biopolymer-Based Nano- and Microencapsulation Matrices for Bioactive Protection
1.1 Carbohydrates
1.2 Proteins
1.3 Carbohydrates Versus Proteins for Specific Applications
1.4 Protein/Carbohydrate Mixtures
1.5 Characterization Tools for Studying Release and Stability of Encapsulated Compounds
2 Nanostructured Biopolymer Layers for Food Packaging
2.1 Improving Barrier Properties of Packaging Materials
2.2 Imparting Antibacterial and Antiviral Activity
3 Conclusions and Outlook
Chapter 3: Biopolymers for Fat-Replaced Food Design
Seyed M.A. Razavi, Fataneh Behrouzian
1 Introduction
2 Hydrocolloids
3 Function of Hydrocolloids as a Fat Replacer
3.1 Textural Attributes
3.2 Rheological Properties
3.3 Sensorial Characteristics
3.4 Tribology
4 Fat-Replaced Foods With Hydrocolloids
4.1 Ice Cream
4.2 Yogurt
4.3 Sauces
4.4 Cheese
5 Conclusion and Future Perspectives
Chapter 4: Microbial Polysaccharides in Food Industry
Namita Jindal, Jasvirinder Singh Khattar
1 Introduction
2 Extraction and Purification of Microbial Polysaccharides
3 Microbial Polysaccharide Production Processes
4 Isolation of Microbial Polysaccharides and Identification
of Monomeric Units
5 Structural Organization of Polysaccharides
6 Examples of Microbial Polysaccharides
7 Applications of Microbial Exopolysaccharides in the Food Industry
7.1 Natural Occurrence of Microbial Polysaccharides in Foods
7.2 Emulsions
7.3 Gelling Agents
8 Microbial Polysaccharides Structure–Function Relationships
8.1 Xanthan
8.2 Gellan
8.3 Pullulan
8.4 Dextran
8.5 Curdlan
8.6 Scleroglucan
8.7 Cyanobacterial Polysaccharides
9 Summary
Chapter 5: Dietary Fibers in Modern Food Production:
A Special Perspective With β-Glucans
Asif Ahmad, Nauman Khalid
1 Introduction
2 Definition of Dietary Fiber
4 Sources of Dietary Fiber and β-Glucan
4.1 Dietary Fiber and β-Glucan From Cereal Sources
4.2 Dietary Fiber From Yeast Sources
4.3 Dietary Fiber From Bacterial Sources
4.4 Dietary Fiber From Fruit and Vegetables
5 β-Glucan as Dietary Fiber
6 Analytical Procedures for Dietary Fiber
7 Health Benefits
8 Application in Foods
9 Chemistry and Extraction Procedure
10 Conclusions
Chapter 6: Functional Biopolymers in Food Manufacturing
Sibel Ozilgen, Seyda Bucak
1 Introduction
2 Hydrocolloids in Quality Improvement
2.1 Hydrocolloids as Emulsifiers/Emulsion Stabilizers
2.2 Hydrocolloids as Gelling and Thickening Agents
2.3 Hydrocolloids and Flavor Perception
3 Hydrocolloids in Healthy Food Product Formulations
4 Hydrocolloids in Advanced Food Processing
4.1 Encapsulation
4.2 Edible Films and Coating
Chapter 7: Application of Biopolymers in Microencapsulation Processes
Berta N. Estevinho, Fernando Rocha
1 Introduction
2 Microencapsulation
3 Microencapsulation Methods
3.1 Chemical Processes
3.2 Mechanical Processes
4 Encapsulating Agents—Biopolymers
4.1 Carbohydrates
4.2 Proteins
5 Controlled Release
6 Microencapsulation in the Food Industry
7 Conclusions
Chapter 8: Biopolymer Packaging Materials for Food Shelf-Life Prolongation
Senka Z. Popovic´, Vera L. Lazic´, Nevena M. Hromiš,
Danijela Z. Šuput, Sandra N. Bulut
1 Biopolymers for Food Packaging
2 Biopolymers Extracted From Biomass
2.1 Protein Films
2.2 Polysaccharide Films
2.3 Lipid Films
2.4 Composite Films
3 Biopolymer Application for Fruits and Vegetables-Packaging
3.1 Application of Antimicrobial and Antioxidative Agents in Biopolymer Films/Coatings
3.2 Application of Sensory Enhancers in Biopolymer Films/Coatings
3.3 Application of Antibrowning Agents in Biopolymer Films/Coatings
4 Biopolymer Application for Dairy Products Packaging
5 Biopolymer Application for Meat, Poultry, Fish, and Their Products-Packaging
6 Conclusions
Chapter 9: Functionality of Starch Derivatives in Bakery and Confectionery Products
Miroslav Hadnađev, Tamara Dapcˇevic´-Hadnađev, Ljubica Dokic´
1 Native Starches and Their Derivatives
2 Starch Derivatives as Bread Improvers in Gluten-Containing
and Gluten-Free Dough and Bread
2.1 Role of Native Starch During Dough Processing, Bread Making, and Bread Staling
2.2 Starch Derivatives in Bread Making
3 Starch Derivatives in Cakes, Muffins, and Cookies
4 Starch Derivatives as Fat or Sugar Replacers in Bakery and Confectionary Products
5 Starch Derivatives in Confectionary Products
5.1 Starch Derivatives as Sweeteners
5.2 Starch Derivatives as Dusting/Molding Agents
5.3 Starch Derivatives as Gelling Agents/Texture Stabilizers/Thickening Agents
6 Starch Derivatives for Health and Well-being
7 Conclusions
Chapter 10: Dynamic High Pressure Effects on Biopolymers: Polysaccharides and Proteins
Bruna C. Porto, Alline A.L. Tribst, Marcelo Cristianini
1 Introduction
2 Dynamic High Pressure Technique
3 Effects of Dynamic High Pressure on Polysaccharides
3.1 Introduction
3.2 Physical and Chemical Modifications on Polysaccharide
Induced by Dynamic High Pressure
3.3 Effects of Process Parameters on Polysaccharide Modifications
3.4 Functional Changes of Polysaccharides Induced by Dynamic High Pressure
4 Proteins
4.1 Introduction
4.2 Physical and Biochemical Alterations Induced by Dynamic High Pressure
4.3 Effects of Process Parameters on the Protein Modifications
4.4 Allergenicity
4.5 Functional Changes of Proteins Induced by Dynamic High Pressure
5 Challenges and Future Perspectives
6 Conclusion
Chapter 11: β-Glucan as a Food Ingredient
Asif Ahmad, Muhammad Kaleem
1 Introduction
2 β-Glucan From Different Sources
2.1 β-Glucan From Cereal Sources
2.2 β-Glucan From Mushrooms
2.3 β-Glucan From Yeast Cells
2.4 β-Glucan From Bacterial Sources
2.5 Other Sources of β-Glucan
3 Structure and Composition of β-Glucan
4 Defining Dietary Fiber and Recognition of β-Glucan as Dietary Fiber
5 β-Glucan Extraction and Purification
6 β-Glucan Characterization and Gelation
7 Rheology of β-Glucan
8 Utilization of β-Glucan in Food Products
8.1 β-Glucan and Bakery Products
8.2 β-Glucan and Meat Products
8.3 β-Glucan and Dairy Products
8.4 β-Glucan and Pasta Products
Chapter 12: Guar Gum: A Versatile Polymer for the Food Industry
Sumit Gupta, Prasad S. Variyar
1 Introduction
1.1 Cultivation of Guar
1.2 Manufacture of Guar Gum
1.3 Chemical Structure and Physical Properties of Guar Gum
2 Uses of Guar Gum in the Food Industry
2.1 Bakery Industry
2.2 Dairy Products
2.3 Beverage Industry
2.4 Savory Products, Ready-to-Eat Meals, and Fried Products
2.5 Meat Industry
2.6 Soluble Dietary Fiber
2.7 Other Applications
3 Conclusion
Chapter 13: Applications of Alginate as a Functional Food Ingredient
Yimin Qin, Jinju Jiang, Lili Zhao, Jian Zhang, Fahe Wang
1 Introduction
2 General Requirements of Food Additives
3 Applications of Alginate in the Food Industry
3.1 Historical Development
3.2 Functional Properties of Alginate as a Food Ingredient
3.3 Examples of Alginate’s Food Applications
4 Applications of Propylene Glycol Alginate in the Food and Drink Industry
4.1 Applications of PGA in Juices
4.2 Applications of PGA in Beer
4.3 Applications of PGA in Blending Type Acidic Milk Beverages
4.4 Applications of PGA in Yogurt
4.5 Applications of PGA in Ice Cream
5 Summary
Chapter 14: Present and Future of Biodegradable Polymers for Food Packaging Applications
Joanna Rydz, Marta Musioł, Barbara Zawidlak-We˛grzyn´ska, Wanda Sikorska
1 Introduction
2 Natural Polymers
2.1 Starch
2.2 Cellulose
2.3 Chitosan
2.4 Protein
3 Synthetic/Artificial Biopolymers
3.1 Polyhydroxyalkanoates
3.2 Bacterial Cellulose
4 Non-Natural (Man-Made) Polymers
4.1 Poly(vinyl alcohol)
4.2 Polylactide
4.3 Polyglycoli
4.4 Poly(ε-caprolactone)
4.5 Poly(butylene succinate)
4.6 Poly(trimethylene terephthalate)
4.7 Poly(butylene adipate-co-terephthalate)
4.8 Synthetic Derivatives of Common Polymers
5 Future of Biodegradable Polymers—Final
Chapter 15: Chitosan Applications in Food Industry
Venkatesan Manigandan, Ramachandran Karthik, Saravanan Ramachandran, Senthilkumar Rajagopal
1 Introduction
2 Natural Polymers
2.1 Starch
2.2 Biopolyester
2.3 Collagen and Hyaluronan
2.4 Chitosan
3 Chemical Extraction of Chitosan
3.1 Chemical Deproteinization
3.2 Chemical Demineralization
3.3 Biological Extraction of Chitin
3.4 Enzymatic Deproteinization
4 Importance of Nanotechnology in Food Industry
5 Stages of Chitosan Nanobiofilm Production
5.1 Reverse Micellar Method
5.2 Stages of Biofilm Formation
5.3 Edible Film/Coating and Food Packaging
5.4 Chitosan-Based Emulsions
6 Microbes Causing Spoilage in Food Industry
6.1 Dairy Industry
6.2 Meat Storage
6.3 Fruits and Vegetables
7 Application of Chitosan in the Food Industry
7.1 Antimicrobial Activity
7.2 Antimicrobial Activity of Chitosan
7.3 Antioxidant Activity
8 Patent Literature on Chitosan
9 ConclusionsPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=197688 Biopolymers for food design [texte imprimé] / Alexandru Mihai Grumezescu, Editeur scientifique ; Alina Maria Holban, Editeur scientifique . - London : Academic Press, 2018 . - 1 vol. (XXIV-513 p.) : ill., couv. ill. en coul. ; 24 cm. - (Handbook of food bioengineering; volume 20) .
ISBN : 978-0-12-811449-0
Bibliogr. Index
Langues : Anglais (eng)
Catégories : Liste Plan de classement
9.4.2 (TECHNOLOGIE DES POLYMERES) [Classement Massy]
RAMEAU
Biopolymères ; Consommateurs ; Aliments -- Qualité ; Sécurité ; microencapsulation ; Glucides ; Protéines ; Polysaccharides ; Rhéologie ; Colloïdes ; Fibres dans l'alimentation ; Émulsions ; Aliments -- Emballage ; Produits de boulangerie-pâtisserie ; Gommes et résines ; Aliments ; Amidons ; Cellulose ; Chitine ; Aliments -- Texture ; Chitosane
Thésaurus Agro-alimentaire
ENCAPSULATION ; GOMME NATURELLE ; ALGINATERésumé : 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. Type de document : Livre Table des matières : Chapter 1: Biopolymers for Food Design: Consumer-Friendly Natural Ingredients
Kandra Prameela, Challa Murali Mohan, Chinthala Ramakrishna
1 Introduction
2 Polysaccharides as Biopolymers
2.1 Starch
2.2 Cellulose
2.3 Chitin
2.4 Pectin
2.5 Alginic Acid
2.6 Carrageenan
2.7 Xanthan
2.8 Gellans
2.9 Pullulans
3 Proteins as Biopolymers
4 Hydrolytically Degradable Polymers
5 Role of Biopolymer in Food Processing
6 Role of Biopolymer in Texture Properties and Gel Formation
7 Applications of Biopolymers in Freeze-Drying of Fruits and Pulps
8 Usage of Biopolymers in Films and Coatings
9 Principles Underlying in Design of Functional Biopolymers
10 Current Opportunities and Future Challenges
Chapter 2: Nanostructuring Biopolymers for Improved Food Quality and Safety
Laura G. Gómez-Mascaraque, Maria J. Fabra, Jinneth L. Castro-Mayorga, Gloria Sánchez, Marta Martínez-Sanz, Amparo López-Rubio
1 Biopolymer-Based Nano- and Microencapsulation Matrices for Bioactive Protection
1.1 Carbohydrates
1.2 Proteins
1.3 Carbohydrates Versus Proteins for Specific Applications
1.4 Protein/Carbohydrate Mixtures
1.5 Characterization Tools for Studying Release and Stability of Encapsulated Compounds
2 Nanostructured Biopolymer Layers for Food Packaging
2.1 Improving Barrier Properties of Packaging Materials
2.2 Imparting Antibacterial and Antiviral Activity
3 Conclusions and Outlook
Chapter 3: Biopolymers for Fat-Replaced Food Design
Seyed M.A. Razavi, Fataneh Behrouzian
1 Introduction
2 Hydrocolloids
3 Function of Hydrocolloids as a Fat Replacer
3.1 Textural Attributes
3.2 Rheological Properties
3.3 Sensorial Characteristics
3.4 Tribology
4 Fat-Replaced Foods With Hydrocolloids
4.1 Ice Cream
4.2 Yogurt
4.3 Sauces
4.4 Cheese
5 Conclusion and Future Perspectives
Chapter 4: Microbial Polysaccharides in Food Industry
Namita Jindal, Jasvirinder Singh Khattar
1 Introduction
2 Extraction and Purification of Microbial Polysaccharides
3 Microbial Polysaccharide Production Processes
4 Isolation of Microbial Polysaccharides and Identification
of Monomeric Units
5 Structural Organization of Polysaccharides
6 Examples of Microbial Polysaccharides
7 Applications of Microbial Exopolysaccharides in the Food Industry
7.1 Natural Occurrence of Microbial Polysaccharides in Foods
7.2 Emulsions
7.3 Gelling Agents
8 Microbial Polysaccharides Structure–Function Relationships
8.1 Xanthan
8.2 Gellan
8.3 Pullulan
8.4 Dextran
8.5 Curdlan
8.6 Scleroglucan
8.7 Cyanobacterial Polysaccharides
9 Summary
Chapter 5: Dietary Fibers in Modern Food Production:
A Special Perspective With β-Glucans
Asif Ahmad, Nauman Khalid
1 Introduction
2 Definition of Dietary Fiber
4 Sources of Dietary Fiber and β-Glucan
4.1 Dietary Fiber and β-Glucan From Cereal Sources
4.2 Dietary Fiber From Yeast Sources
4.3 Dietary Fiber From Bacterial Sources
4.4 Dietary Fiber From Fruit and Vegetables
5 β-Glucan as Dietary Fiber
6 Analytical Procedures for Dietary Fiber
7 Health Benefits
8 Application in Foods
9 Chemistry and Extraction Procedure
10 Conclusions
Chapter 6: Functional Biopolymers in Food Manufacturing
Sibel Ozilgen, Seyda Bucak
1 Introduction
2 Hydrocolloids in Quality Improvement
2.1 Hydrocolloids as Emulsifiers/Emulsion Stabilizers
2.2 Hydrocolloids as Gelling and Thickening Agents
2.3 Hydrocolloids and Flavor Perception
3 Hydrocolloids in Healthy Food Product Formulations
4 Hydrocolloids in Advanced Food Processing
4.1 Encapsulation
4.2 Edible Films and Coating
Chapter 7: Application of Biopolymers in Microencapsulation Processes
Berta N. Estevinho, Fernando Rocha
1 Introduction
2 Microencapsulation
3 Microencapsulation Methods
3.1 Chemical Processes
3.2 Mechanical Processes
4 Encapsulating Agents—Biopolymers
4.1 Carbohydrates
4.2 Proteins
5 Controlled Release
6 Microencapsulation in the Food Industry
7 Conclusions
Chapter 8: Biopolymer Packaging Materials for Food Shelf-Life Prolongation
Senka Z. Popovic´, Vera L. Lazic´, Nevena M. Hromiš,
Danijela Z. Šuput, Sandra N. Bulut
1 Biopolymers for Food Packaging
2 Biopolymers Extracted From Biomass
2.1 Protein Films
2.2 Polysaccharide Films
2.3 Lipid Films
2.4 Composite Films
3 Biopolymer Application for Fruits and Vegetables-Packaging
3.1 Application of Antimicrobial and Antioxidative Agents in Biopolymer Films/Coatings
3.2 Application of Sensory Enhancers in Biopolymer Films/Coatings
3.3 Application of Antibrowning Agents in Biopolymer Films/Coatings
4 Biopolymer Application for Dairy Products Packaging
5 Biopolymer Application for Meat, Poultry, Fish, and Their Products-Packaging
6 Conclusions
Chapter 9: Functionality of Starch Derivatives in Bakery and Confectionery Products
Miroslav Hadnađev, Tamara Dapcˇevic´-Hadnađev, Ljubica Dokic´
1 Native Starches and Their Derivatives
2 Starch Derivatives as Bread Improvers in Gluten-Containing
and Gluten-Free Dough and Bread
2.1 Role of Native Starch During Dough Processing, Bread Making, and Bread Staling
2.2 Starch Derivatives in Bread Making
3 Starch Derivatives in Cakes, Muffins, and Cookies
4 Starch Derivatives as Fat or Sugar Replacers in Bakery and Confectionary Products
5 Starch Derivatives in Confectionary Products
5.1 Starch Derivatives as Sweeteners
5.2 Starch Derivatives as Dusting/Molding Agents
5.3 Starch Derivatives as Gelling Agents/Texture Stabilizers/Thickening Agents
6 Starch Derivatives for Health and Well-being
7 Conclusions
Chapter 10: Dynamic High Pressure Effects on Biopolymers: Polysaccharides and Proteins
Bruna C. Porto, Alline A.L. Tribst, Marcelo Cristianini
1 Introduction
2 Dynamic High Pressure Technique
3 Effects of Dynamic High Pressure on Polysaccharides
3.1 Introduction
3.2 Physical and Chemical Modifications on Polysaccharide
Induced by Dynamic High Pressure
3.3 Effects of Process Parameters on Polysaccharide Modifications
3.4 Functional Changes of Polysaccharides Induced by Dynamic High Pressure
4 Proteins
4.1 Introduction
4.2 Physical and Biochemical Alterations Induced by Dynamic High Pressure
4.3 Effects of Process Parameters on the Protein Modifications
4.4 Allergenicity
4.5 Functional Changes of Proteins Induced by Dynamic High Pressure
5 Challenges and Future Perspectives
6 Conclusion
Chapter 11: β-Glucan as a Food Ingredient
Asif Ahmad, Muhammad Kaleem
1 Introduction
2 β-Glucan From Different Sources
2.1 β-Glucan From Cereal Sources
2.2 β-Glucan From Mushrooms
2.3 β-Glucan From Yeast Cells
2.4 β-Glucan From Bacterial Sources
2.5 Other Sources of β-Glucan
3 Structure and Composition of β-Glucan
4 Defining Dietary Fiber and Recognition of β-Glucan as Dietary Fiber
5 β-Glucan Extraction and Purification
6 β-Glucan Characterization and Gelation
7 Rheology of β-Glucan
8 Utilization of β-Glucan in Food Products
8.1 β-Glucan and Bakery Products
8.2 β-Glucan and Meat Products
8.3 β-Glucan and Dairy Products
8.4 β-Glucan and Pasta Products
Chapter 12: Guar Gum: A Versatile Polymer for the Food Industry
Sumit Gupta, Prasad S. Variyar
1 Introduction
1.1 Cultivation of Guar
1.2 Manufacture of Guar Gum
1.3 Chemical Structure and Physical Properties of Guar Gum
2 Uses of Guar Gum in the Food Industry
2.1 Bakery Industry
2.2 Dairy Products
2.3 Beverage Industry
2.4 Savory Products, Ready-to-Eat Meals, and Fried Products
2.5 Meat Industry
2.6 Soluble Dietary Fiber
2.7 Other Applications
3 Conclusion
Chapter 13: Applications of Alginate as a Functional Food Ingredient
Yimin Qin, Jinju Jiang, Lili Zhao, Jian Zhang, Fahe Wang
1 Introduction
2 General Requirements of Food Additives
3 Applications of Alginate in the Food Industry
3.1 Historical Development
3.2 Functional Properties of Alginate as a Food Ingredient
3.3 Examples of Alginate’s Food Applications
4 Applications of Propylene Glycol Alginate in the Food and Drink Industry
4.1 Applications of PGA in Juices
4.2 Applications of PGA in Beer
4.3 Applications of PGA in Blending Type Acidic Milk Beverages
4.4 Applications of PGA in Yogurt
4.5 Applications of PGA in Ice Cream
5 Summary
Chapter 14: Present and Future of Biodegradable Polymers for Food Packaging Applications
Joanna Rydz, Marta Musioł, Barbara Zawidlak-We˛grzyn´ska, Wanda Sikorska
1 Introduction
2 Natural Polymers
2.1 Starch
2.2 Cellulose
2.3 Chitosan
2.4 Protein
3 Synthetic/Artificial Biopolymers
3.1 Polyhydroxyalkanoates
3.2 Bacterial Cellulose
4 Non-Natural (Man-Made) Polymers
4.1 Poly(vinyl alcohol)
4.2 Polylactide
4.3 Polyglycoli
4.4 Poly(ε-caprolactone)
4.5 Poly(butylene succinate)
4.6 Poly(trimethylene terephthalate)
4.7 Poly(butylene adipate-co-terephthalate)
4.8 Synthetic Derivatives of Common Polymers
5 Future of Biodegradable Polymers—Final
Chapter 15: Chitosan Applications in Food Industry
Venkatesan Manigandan, Ramachandran Karthik, Saravanan Ramachandran, Senthilkumar Rajagopal
1 Introduction
2 Natural Polymers
2.1 Starch
2.2 Biopolyester
2.3 Collagen and Hyaluronan
2.4 Chitosan
3 Chemical Extraction of Chitosan
3.1 Chemical Deproteinization
3.2 Chemical Demineralization
3.3 Biological Extraction of Chitin
3.4 Enzymatic Deproteinization
4 Importance of Nanotechnology in Food Industry
5 Stages of Chitosan Nanobiofilm Production
5.1 Reverse Micellar Method
5.2 Stages of Biofilm Formation
5.3 Edible Film/Coating and Food Packaging
5.4 Chitosan-Based Emulsions
6 Microbes Causing Spoilage in Food Industry
6.1 Dairy Industry
6.2 Meat Storage
6.3 Fruits and Vegetables
7 Application of Chitosan in the Food Industry
7.1 Antimicrobial Activity
7.2 Antimicrobial Activity of Chitosan
7.3 Antioxidant Activity
8 Patent Literature on Chitosan
9 ConclusionsPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=197688 Réservation
Réserver ce documentExemplaires
Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque PROPRIETES PHYSIQUES DES ALIMENTS GRU 9.4.2 Papier 33004001026981 Empruntable
Titre de série : Cheese, 1 Titre : General aspects Titre original : chemistry, physics and microbiology Type de document : texte imprimé Auteurs : Patrick F. Fox, Auteur Mention d'édition : 3e éd. Editeur : Oxford : Elsevier Academic Année de publication : 2004 Importance : XI-617 p.-8 p. de pl. Format : 28 cm ISBN/ISSN/EAN : 0-1226-3652-x Prix : 90 EUR Langues : Anglais (eng) Catégories : RAMEAU
Industrie laitière -- Technique ; Aliments -- Saveur et odeur ; Rhéologie ; Aliments -- Microbiologie ; Aliments -- Composition ; Aliments -- Analyse ; Intoxication alimentaire ; Fromage -- Affinage ; Analyse sensorielle ; Enzymes ; Fromage au lait cru ; Fromage ; Fromage -- Affinage -- Thèses et écrits académiques ; Fromage -- Consommation ; Encyclopédies et dictionnaires anglaisRésumé : General aspects covers the principles of cheese science : the rennet and acid coagulation of milk and the properties of the resulting coagula ; the microbiology and genetics of cheese starter cultures and the microbiological aspects of cheese ripening ; the biochemistry of cheese ripening and characterization of cheese flavour ; rheology and texture ; nutritional aspects of cheese ; sensory analysis of cheese. Consumer awareness of the public health aspects of cheese and other foods has increased in recent years and his important topic is also covered. Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=50360 Cheese, 1. General aspects = chemistry, physics and microbiology [texte imprimé] / Patrick F. Fox, Auteur . - 3e éd. . - Oxford : Elsevier Academic, 2004 . - XI-617 p.-8 p. de pl. ; 28 cm.
ISSN : 0-1226-3652-x : 90 EUR
Langues : Anglais (eng)
Catégories : RAMEAU
Industrie laitière -- Technique ; Aliments -- Saveur et odeur ; Rhéologie ; Aliments -- Microbiologie ; Aliments -- Composition ; Aliments -- Analyse ; Intoxication alimentaire ; Fromage -- Affinage ; Analyse sensorielle ; Enzymes ; Fromage au lait cru ; Fromage ; Fromage -- Affinage -- Thèses et écrits académiques ; Fromage -- Consommation ; Encyclopédies et dictionnaires anglaisRésumé : General aspects covers the principles of cheese science : the rennet and acid coagulation of milk and the properties of the resulting coagula ; the microbiology and genetics of cheese starter cultures and the microbiological aspects of cheese ripening ; the biochemistry of cheese ripening and characterization of cheese flavour ; rheology and texture ; nutritional aspects of cheese ; sensory analysis of cheese. Consumer awareness of the public health aspects of cheese and other foods has increased in recent years and his important topic is also covered. Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=50360 Réservation
Réserver ce documentExemplaires
Localisation Emplacement Section Cote Support Code-barres Disponibilité Grignon FROMAGES (Blanc) G2006/416-Tome 1 Papier 33004000398746 Empruntable
Titre : Cosmetic science and technology : theoretical principles and applications Type de document : texte imprimé Auteurs : Kazutami Sakamoto ; Robert Y. Lochhead ; Howard I. Maibach ; Yuji Yamashita Editeur : Amsterdam : Elsevier Année de publication : 2017 Importance : 1 vol. (XVII-835 p.) Présentation : ill., couv. ill. en coul. Format : 29 cm ISBN/ISSN/EAN : 978-0-12-802005-0 Note générale : Bibliogr. Index. Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire
AGENT DE SURFACE ; SUBSTANCE INORGANIQUE ; EMULSIFICATION ; POUDRE ; TENSION SUPERFICIELLE
Liste Plan de classement
18.18 (COSMETIQUES) [Classement Massy]
RAMEAU
Acides aminés ; Analyse sensorielle ; Cheveux ; Chimie végétale ; Cosmétiques ; dermatologie ; Eau ; Émulsions ; Formulation (génie chimique) ; Hygiène ; Lipides ; Nanotechnologie ; Parfums ; Peau ; Peau -- Soins et hygiène ; Peptides ; Physiologie ; Polymères ; Propriété intellectuelle ; Protéines ; Psychologie ; Rayonnement ultraviolet ; Réglementation ; Rhéologie ; Risques pour la santéRésumé : Cosmetic Science and Technology: Theoretical Principles and Applications covers the fundamental aspects of cosmetic science that are necessary to understand material development, formulation, and the dermatological effects that result from the use of these products. The book fulfills this role by offering a comprehensive view of cosmetic science and technology, including environmental and dermatological concerns.
As the cosmetics field quickly applies cutting-edge research to high value commercial products that have a large impact in our lives and on the world's economy, this book is an indispensable source of information that is ideal for experienced researchers and scientists, as well as non-scientists who want to learn more about this topic on an introductory level.Type de document : Livre Table des matières : Part I. General View of Cosmetic Science and Technology
Chapter 1. General Aspects of Cosmetics in Relation to Science and Society: Social, Cultural, Science, and Marketing Aspects
1.1. Cosmetic Science and Society
1.2. The Establishment of Humans and Society
1.3. Society and the Foundation of Cosmetic Culture
1.4. The Culture of Cosmetics and Establishment of Cosmetic Philosophy: A Case Study in Japan
1.5. Progress of Scientific Technology and History of the Cosmetics Industry in Japan
1.6. Science, Technology, and Social Demands
1.7. Science, Technology, and Marketing
Chapter 2. Global Cosmetic R&D Trends Unveiled From Past IFSCC Award-Winning Papers
2.1. Introduction
2.2. The International Federation of Societies of Cosmetic Chemists
2.3. Tracing the History of Articles Presented at IFSCC Congresses/Conferences
2.4. Trends Interpreted From Award-Winning Papers
2.5. Conclusion
Chapter 3. Basic Physical Sciences for the Formulation of Cosmetic Products
3.1. Introduction
3.2. The Basic Sciences of Cleansing
Chapter 4. Scouting to Meet Unmet Needs
4.1. Introduction
4.2. Value of Technology Scouting
4.3. Technology Scout
4.4. Scouting Organization
4.5. Organizational Scouting Models
4.6. Scouting Function
4.7. General Scouting Process
4.8. Challenges
4.9. Front-end Homework/Creation of the “Needs” Brief
4.10. Scouting Resources
4.11. Why Do You Need It?
4.12. Conclusions
Chapter 5. New Aspects of Cosmetics and Cosmetic Science
5.1. The Scope of Cosmetic Science
5.2. Technologies That Support Cosmetic Science
5.3. Functions of the Skin
5.4. Conclusions
Chapter 6. Psychology of Cosmetic Behavior
6.1. Prehistory of Cosmetics
6.2. History of Cosmetics
6.3. Psychology of Skin Care
6.4. Psychology of Makeup
6.5. Psychology of Fragrance
6.6. Cosmetic Behavior as an Emotion Control Device
Chapter 7. Dermatological Benefits of Cosmetics
7.1. Introduction
7.2. Skin Care Products
7.3. Antiwrinkle and Antiaging Agents
7.4. Acne Cosmetics
7.5. Hair Growth Agent
7.6. Antiperspirants and Deodorants
7.7. Makeup Products
7.8. Conclusions
Chapter 8. Development of Cosmetics and Intellectual Property Rights
8.1. Introduction
8.2. The Need for Intellectual Property Rights
8.3. What Is an Intellectual Property Right?
8.4. Chapter I Patent Law
8.5. Chapter II Design Patent Law
8.6. Chapter III Trademark Law
8.7. Chapter IV Copyrights
8.8. Chapter V Unfair Competition Prevention Law
8.9. Chapter VI Cooperative Research and Development Agreement in Research and Development of Cosmetics
8.10. In Conclusion
Chapter 9. Regulations on Cosmetics
9.1. Introduction
9.2. Regulations on Cosmetics per Region
9.3. Labeling
9.4. Cosmetics Ingredient Restrictions
9.5. Closing Remarks
Part II. Fundamental Resources for Cosmetics
Chapter 10. Introduction to Cosmetic Materials
10.1. Introduction
10.2. Purposes of Cosmetic Materials
10.3. Precautions on Choosing and Using Cosmetic Ingredients
10.4. Future Challenges in Cosmetics Material Development
10.5. Closing Remarks
Chapter 11. Nomenclature of Ingredients
11.1. Introduction
11.2. History
11.3. INCI Basics
11.4. Botanical Names
11.5. INCI Names and CAS
11.6. INCI Names and CosIng
11.7. Applying for an INCI Name
11.8. Conclusions
Chapter 12. Water
12.1. Introduction
12.2. Basic Physical Properties and Biological Roles of Water
12.3. Cell Membranes and Water
12.4. The Skin and Water
12.5. Conclusions
Chapter 13. The Use of Polymers in Cosmetic Products
13.1. Rheology Modifiers
13.2. Precise Molecular Tailoring for Simultaneous Enablement of Contrasting Qualities
13.3. Polymers That Modify Surfaces
13.4. Transfer-Resistant Color Cosmetics
13.5. Film-Forming Polymers in Cosmetics and Personal Care Products
13.6. Hair-Conditioning Polymers
13.7. Polymers for the Treatment of Skin
13.8. Polymers as Controlled Release Matrices
13.9. Dendritic Polymers
13.10. Polymeric Antimicrobials and Bacteriostats
13.11. Environmental and Ecological Considerations
13.12. Summary
Chapter 14. Powders and Inorganic Materials
14.1. History of Powders in Cosmetics
14.2. Powders Used in Cosmetics
14.3. Conclusions
Chapter 15. Surfactants
15.1. Introduction
15.2. Characteristics and Classification of Surfactants
15.3. Micellization of Surfactants
15.4. Solubility of Surfactants
15.5. Adsorption of Surfactants
15.6. Mixed Surfactant Systems
15.7. Conclusions
Chapter 16. Emollients
16.1. Introduction
16.2. Types of Emollients
16.3. Evaluation of Emollients
16.4. The Future of Emollients
Chapter 17. Bioactive Ingredients: Benefits of Cosmetics Stimulated Through Biological Aspects
17.1. Introduction
17.2. Development Directions of Bioactive Ingredients
17.3. Overview of Pigmented Spots
17.4. Overview of Antiaging Focusing on Wrinkling
17.5. Conclusions
Chapter 18. Fragrance
18.1. Introduction
18.2. Natural Products
18.3. Aroma Chemicals
18.4. Fragrance Creation and Duplication
18.5. Polarity
18.6. Fragrance Applications
18.7. Physical Chemistry of Aroma Chemicals
18.8. Encapsulation and Controlled Release
18.9. Antibacterial Effects of Essential Oils
18.10. Malodor
18.11. Safety and Regulatory Concerns
18.12. The Regulation of Fragrance
18.13. Natural, Green, Organic, and Sustainable Fragrances
18.14. Fragrance and the Mind
18.15. The Fragrance Brief
18.16. Conclusions
18.17. A Basic Fragrance Library
Chapter 19. Amino Acids, Peptides, and Proteins
19.1. Introduction
19.2. Chemistry of Amino Acids, Peptides, and Proteins
19.3. Proteins and Amino Acids as Biochemical Compounds
19.4. Amino Acids in Cosmetics
19.5. Peptides in Cosmetics
19.6. Proteins in Cosmetics
19.7. Conclusions
Chapter 20. Botanical Ingredients
20.1. Introduction
20.2. Botanical Substances
20.3. Regulations Regarding Botanical Substances
20.4. Organic Cosmetics
20.5. The Effectiveness of Botanical Substances
20.6. The Future and Challenges in Botanical Substance Development
20.7. Closing Remarks
Chapter 21. Functional Materials for Hair
21.1. Introduction
21.2. Functional Materials for Hair Shampoos
21.3. Co-Washing/Conditioning Washing/Cleansing Conditioners
21.4. Mild Shampoos
21.5. Alternatives for Sulfates
21.6. Pre-Damage/Pre-Shampoos
21.7. Conditioners
21.8. Interactions With Hair
21.9. Hair Damage and Its Causes
21.10. Conditioning Polymers: Silicone Oils and Derivatives
21.11. Silicone-Free Alternatives
21.12. Leading Global Hair Care Market Trends
21.13. New Age of Connectivity
21.14. Products Having “Free-From” Claims
21.15. Botanical/Herbal Ingredients
21.16. Sun Care–Inspired Solutions: Ultraviolet Protection
21.17. Skin Care–Inspired Solutions: Antipollution/Reconstruction
21.18. Color Statements/Protection/Renewal
21.19. Antiaging
21.20. Scalp Protecting
21.21. Sensorial Experience: Long-Lasting Fragrance
21.22. Sustainable Solutions: Use of Natural/Renewable Ingredients/New Product Forms
21.23. Consumer Needs and Drivers
21.24. Conclusions
Chapter 22. Nanotechnology in Cosmetics
22.1. Introduction
22.2. Skin Structure and Function
22.3. Major Nanocosmeceutical Applications
22.4. Nanoparticles Used in Cosmetics
22.5. Toxicity of Nanoparticles
22.6. Safety Requisites for a Blooming Beauty
22.7. Nanomaterials and the EU Cosmetics Regulations
22.8. Nanocosmeceuticals in Market
22.9. Future Trends in Nanocosmeceuticals
22.10. Conclusions
Part III. Physicochemical Aspects and Formulations
Chapter 23. Wetting and Surface Characterization
23.1. Introduction
23.2. Wetting on the Flat Surfaces
23.3. Wetting on Rough Surfaces
23.4. Super Water- and Oil-Repellent Surfaces Resulting From Fractal Structure
23.5. Wetting Phenomena in Cosmetic Science and Technology
23.6. Future Perspectives on the Wetting Technologies in Cosmetics
Chapter 24. Molecular Structure and Phase Behavior of Surfactants
24.1. Introduction
24.2. Notations in Phase Diagram
24.3. Phase Diagram in Surfactant System
24.4. Self-Organized Structure
24.5. Anionic Surfactants
24.6. Cationic Surfactants
24.7. Nonionic Surfactants
24.8. Sugar-Based Surfactants
24.9. Conclusions
Chapter 25. Lamellar Gel Network
25.1. Introduction
25.2. Unique Advantages of Lamellar Gel Networks
25.3. α-Gel
25.4. Cetostearyl Alcohol
25.5. Surfactants for Lamellar Gel Networks
25.6. Multiphase Network Structure
25.7. Lamellar Gel (Lβ) Phase
25.8. Bulk Water Phase
25.9. Oil Phase
25.10. Fatty Alcohol Hydrated Crystal
25.11. Stability of Lamellar Gel Network
25.12. Formulation Spaces of Various Lamellar Gel Networks
25.13. Summary
Chapter 26. Polymer–Surfactant Interactions
26.1. Introduction
26.2. Homopolymer–Ionic Surfactant Systems Show Association
26.3. Polyelectrolyte–Surfactant Systems May Show Two-Step Association
26.4. Amphiphilic Polymer Self-assembly
26.5. Phase Separation Is Common for Polymer–Surfactant Mixtures
26.6. Gels: Thermal Gelation, Chemical Gels, and Microgel Particles
26.7. Surfactant–Polyelectrolyte Mixtures at Interfaces
Chapter 27. Rheology of Cosmetic Formulations
27.1. Introduction
27.2. Rheological Parameters and Their Measurements
27.3. Surfactant Solutions, Their Micellar Structures and Rheological Properties
27.4. Surfactant Solutions and Additives
27.5. Microemulsions
27.6. Emulsions
27.7. Hydrogels and Organogels
27.8. Foams
27.9. Liquid Crystals
Chapter 28. Emulsion and Emulsification Technology
28.1. Introduction
28.2. Definition and Classification of Emulsion
28.3. Properties of Surfactant on Emulsification
28.4. Selection of Emulsifier Suitable for Applications: Hydrophile–Lipophile Balance Number
28.5. Hydrophile–Lipophile Balance Number of Oil (Required HLB Number)
28.6. Destabilizing Factors of Emulsions and Their Handling Methods
28.7. Emulsification Methods
28.8. Conclusion
Chapter 29. Microemulsions and Nano-emulsions for Cosmetic Applications
29.1. Introduction
29.2. Microemulsions
29.3. Nano-emulsions
29.4. Cosmetic Applications of Microemulsions and Nano-emulsions
29.5. Microemulsion and Nano-emulsion Components
29.6. Percutaneous Absorption of Actives From Microemulsions and Nano-emulsions
29.7. Conclusions
Chapter 30. Effect of Molecular Assembly for Emulsion and Gel Formulations
30.1. Introduction
30.2. Formation and the Characterization of Lyotropic Liquid Crystals and α-Gels
30.3. Molecular Assembly and Emulsion
30.4. Liquid Crystal Emulsification
30.5. Application of Molecular Assemblies to Functional Cosmetics
30.6. Conclusions
Chapter 31. Liposomes for Cosmetics
31.1. Introduction
31.2. Property of Phospholipids
31.3. Liposomes
31.4. Liposome Formation Conditions
31.5. Morphology of Liposomes
31.6. Stability of Liposomes
31.7. Effectiveness of Liposome Formulations
31.8. Cutaneous Absorption of Liposome Formulations
31.9. Closing Remarks
Chapter 32. Skin Care Cosmetics
32.1. Introduction
32.2. Functions of Skin Care Cosmetics
32.3. Structuring Components and Technology of Skin Care Cosmetics
32.4. Solubilization
32.5. Ultrafine Emulsification
32.6. Emulsions
32.7. Emulsification
32.8. Recent Progress of Oil-in-Water Emulsification in Skin Care Cosmetics
32.9. Conclusion
Chapter 33. Body Care Cosmetics
33.1. Introduction
33.2. Body Cleansers
33.3. Mildness to Skin and Sensory Feeling
33.4. Foaming Technology
33.5. Reconsideration for Satisfying Both Detergency and Skin Mildness
33.6. Conclusion
Chapter 34. Makeup Cosmetics
34.1. Introduction
34.2. Types and Characteristics of Foundations
34.3. Makeup Finishes
34.4. Other Factors
34.5. Conclusion
Chapter 35. Ultraviolet Care Cosmetics
35.1. Importance of Sun Care Cosmetics
35.2. Sunscreen Agents
35.3. Required Functionality as Sun Care Cosmetics
35.4. Evaluation and Declaration of Sunscreen Capacity for Cosmetics
35.5. Summary
Chapter 36. Hair Care Cosmetics
36.1. Functions of Hair Care Cosmetics
36.2. Shampoos
36.3. Hair Conditioners
36.4. Hair Styling Products
36.5. Hair Coloring Products
36.6. Permanent Hair Waving Products
36.7. Conclusions
Chapter 37. Sensory Measurement—Evaluation and Testing of Cosmetic Products
37.1. Introduction—Why Sensory Analysis?
37.2. Haptic—Sensory Fundamentals
37.3. Application of Sensory for Cosmetics
37.4. Influence of Raw Material Formulation on the Sensor
37.5. Procedures and General Factors Influencing Sensory Test Methods
37.6. Methods
37.7. Focus Test Requirements of the Descriptive Profile Test
37.8. Future Outlook
Chapter 38. Structural Analysis of Formulations
38.1. Introduction
38.2. Colloidal Dispersion System
38.3. Characterization of Colloids
38.4. Micelles
38.5. Liquid Crystals
38.6. Emulsions
38.7. Conclusion
Chapter 39. Increasing Productivity by Reducing Carbon Footprint in Cosmetics Processing
39.1. Introduction
39.2. Understanding the Nature and Effects of Variables
39.3. The Principle of Less Is More
39.4. Low-Energy Emulsification
39.5. Different Ways to Carry Out Low-Energy Emulsification
39.6. The Importance of Finding the Z-Point
39.7. An Example of “Less Is More” Low-Energy Emulsification Processing
39.8. Low-Energy Emulsification to Prevent Batch Failure, Improve Product Quality, and Save Energy
39.9. Using Hydrophile-Lipophile Balance Method to Find Optimal Surfactant Combinations for Emulsification
3.10. Solubilization Method in Low-Surfactant Emulsification
39.11. Other Applications of “Less Is More” Principle and Low-Energy Emulsification
39.12. Conclusions
Part IV. Physiological and Dermatological Aspects
Chapter 40. Structure and Function of Skin From a Cosmetic Aspect
40.1. Introduction
40.2. Role of the Skin
40.3. Fundamental Structure of the Skin
40.4. Epidermis
40.5. Dermis
40.6. Appendages
40.7. Regional Variation of the Skin
40.8. Barrier Functions of the Skin
40.9. Conclusions
Chapter 41. Skin Lipids
41.1. Introduction
41.2. Lipids in Skin
41.3. Epidermal Lipid Synthesis
41.4. Skin Surface Lipid
41.5. Lipid Mediators
41.6. Lipids in Cosmetics
41.7. Barrier Care (Repair) Using Cosmetics to Improve Skin Disease
Chapter 42. Structural Aspects of Stratum Corneum
42.1. Introduction
42.2. X-ray Diffraction Study on Stratum Corneum
42.3. Highly Sensitive Detection of Minute Structural Change on Applying Chemical Agents
42.4. Penetration Route of Hydrophilic Molecules in Stratum Corneum
42.5. Penetration Route of Hydrophobic Molecules in Stratum Corneum
42.6. Behavior of Water in Stratum Corneum
42.7. Water Regulation Mechanism in Stratum Corneum at the Molecular Level
Chapter 43. Skin Aging
43.1. Difference Between Aging and Senescence
43.2. Senescence From the Molecular Level to the Systemic Level
43.3. Progress and Issues in Senescence Research
43.4. Chronic Inflammation and Senescence
43.5. Sirtuin and Resveratrol
43.6. Strategies in Research on Skin Aging
43.7. Issues to be Resolved and Future Considerations
Chapter 44. Melanogenesis
44.1. Introduction
44.2. Instances of Skin-Lightening QDs Developed in Japan
44.3. Conclusions
Chapter 45. Sensitive Skin
45.1. Introduction
45.2. Assessment of Sensitive Skin
45.3. Conclusions
Chapter 46. Skin Penetration
46.1. Introduction
46.2. A Little Bit About History
46.3. Skin Structure/Properties
46.4. Factors Affecting the Skin Barrier
46.5. Assessing the Skin Barrier
46.6. Overcoming the Skin Barrier
46.7. Skin Penetration
46.8. Evaluation of Skin Penetration
46.9. Future Directions
Chapter 47. Effects of Air Pollution on Skin: Dermatologic Options
47.1. Introduction
47.2. Materials and Methods
47.3. Results
47.4. Discussion
47.5. Conclusions and Future Considerations
Chapter 48. Hair Physiology (Hair Growth, Alopecia, Scalp Treatment, etc.)
48.1. Introduction
48.2. Basic Concepts, Hair Biology, Cause of Hair Loss, and Treatments
48.3. Hair Growth–Promoting Compounds
48.4. Light-Emitting Diodes, Lasers, and Other Cosmetic Surgeries
48.5. Growth Factor Cocktail, Cell Culture Media Injection, and Platelet-Rich Plasma
48.6. Hair Transplantation
48.7. Future Treatment in Cosmetics: Regeneration of Hair Follicles by Autologous Cell-Based Therapy for Hair Loss
48.8. Summary and Future Directions
Chapter 49. Clinical Evaluation and Instrumental Techniques in Dermatology
Chapter 50. Safety Evaluation
50.1. Introduction
50.2. What Is Safety?
50.3. How Should We Consider the Safety of Cosmetics and Their Ingredients?
50.4. To What Extent We Should Assure the Safety of Cosmetics?
50.5. Process of Safety Evaluation
50.6. Implementation of Safety Tests
50.7. Reevaluation After Launch
50.8. Conclusion
Chapter 51. Safety Assessment of Cosmetic Ingredients
51.1. Introduction
51.2. Toxicological Study
51.3. Current Update
51.4. International Test Guidelines
51.5. International Trends in Regulatory Use for Cosmetics
51.6. ConclusionPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=192663 Cosmetic science and technology : theoretical principles and applications [texte imprimé] / Kazutami Sakamoto ; Robert Y. Lochhead ; Howard I. Maibach ; Yuji Yamashita . - Amsterdam : Elsevier, 2017 . - 1 vol. (XVII-835 p.) : ill., couv. ill. en coul. ; 29 cm.
ISBN : 978-0-12-802005-0
Bibliogr. Index.
Langues : Anglais (eng)
Catégories : Thésaurus Agro-alimentaire
AGENT DE SURFACE ; SUBSTANCE INORGANIQUE ; EMULSIFICATION ; POUDRE ; TENSION SUPERFICIELLE
Liste Plan de classement
18.18 (COSMETIQUES) [Classement Massy]
RAMEAU
Acides aminés ; Analyse sensorielle ; Cheveux ; Chimie végétale ; Cosmétiques ; dermatologie ; Eau ; Émulsions ; Formulation (génie chimique) ; Hygiène ; Lipides ; Nanotechnologie ; Parfums ; Peau ; Peau -- Soins et hygiène ; Peptides ; Physiologie ; Polymères ; Propriété intellectuelle ; Protéines ; Psychologie ; Rayonnement ultraviolet ; Réglementation ; Rhéologie ; Risques pour la santéRésumé : Cosmetic Science and Technology: Theoretical Principles and Applications covers the fundamental aspects of cosmetic science that are necessary to understand material development, formulation, and the dermatological effects that result from the use of these products. The book fulfills this role by offering a comprehensive view of cosmetic science and technology, including environmental and dermatological concerns.
As the cosmetics field quickly applies cutting-edge research to high value commercial products that have a large impact in our lives and on the world's economy, this book is an indispensable source of information that is ideal for experienced researchers and scientists, as well as non-scientists who want to learn more about this topic on an introductory level.Type de document : Livre Table des matières : Part I. General View of Cosmetic Science and Technology
Chapter 1. General Aspects of Cosmetics in Relation to Science and Society: Social, Cultural, Science, and Marketing Aspects
1.1. Cosmetic Science and Society
1.2. The Establishment of Humans and Society
1.3. Society and the Foundation of Cosmetic Culture
1.4. The Culture of Cosmetics and Establishment of Cosmetic Philosophy: A Case Study in Japan
1.5. Progress of Scientific Technology and History of the Cosmetics Industry in Japan
1.6. Science, Technology, and Social Demands
1.7. Science, Technology, and Marketing
Chapter 2. Global Cosmetic R&D Trends Unveiled From Past IFSCC Award-Winning Papers
2.1. Introduction
2.2. The International Federation of Societies of Cosmetic Chemists
2.3. Tracing the History of Articles Presented at IFSCC Congresses/Conferences
2.4. Trends Interpreted From Award-Winning Papers
2.5. Conclusion
Chapter 3. Basic Physical Sciences for the Formulation of Cosmetic Products
3.1. Introduction
3.2. The Basic Sciences of Cleansing
Chapter 4. Scouting to Meet Unmet Needs
4.1. Introduction
4.2. Value of Technology Scouting
4.3. Technology Scout
4.4. Scouting Organization
4.5. Organizational Scouting Models
4.6. Scouting Function
4.7. General Scouting Process
4.8. Challenges
4.9. Front-end Homework/Creation of the “Needs” Brief
4.10. Scouting Resources
4.11. Why Do You Need It?
4.12. Conclusions
Chapter 5. New Aspects of Cosmetics and Cosmetic Science
5.1. The Scope of Cosmetic Science
5.2. Technologies That Support Cosmetic Science
5.3. Functions of the Skin
5.4. Conclusions
Chapter 6. Psychology of Cosmetic Behavior
6.1. Prehistory of Cosmetics
6.2. History of Cosmetics
6.3. Psychology of Skin Care
6.4. Psychology of Makeup
6.5. Psychology of Fragrance
6.6. Cosmetic Behavior as an Emotion Control Device
Chapter 7. Dermatological Benefits of Cosmetics
7.1. Introduction
7.2. Skin Care Products
7.3. Antiwrinkle and Antiaging Agents
7.4. Acne Cosmetics
7.5. Hair Growth Agent
7.6. Antiperspirants and Deodorants
7.7. Makeup Products
7.8. Conclusions
Chapter 8. Development of Cosmetics and Intellectual Property Rights
8.1. Introduction
8.2. The Need for Intellectual Property Rights
8.3. What Is an Intellectual Property Right?
8.4. Chapter I Patent Law
8.5. Chapter II Design Patent Law
8.6. Chapter III Trademark Law
8.7. Chapter IV Copyrights
8.8. Chapter V Unfair Competition Prevention Law
8.9. Chapter VI Cooperative Research and Development Agreement in Research and Development of Cosmetics
8.10. In Conclusion
Chapter 9. Regulations on Cosmetics
9.1. Introduction
9.2. Regulations on Cosmetics per Region
9.3. Labeling
9.4. Cosmetics Ingredient Restrictions
9.5. Closing Remarks
Part II. Fundamental Resources for Cosmetics
Chapter 10. Introduction to Cosmetic Materials
10.1. Introduction
10.2. Purposes of Cosmetic Materials
10.3. Precautions on Choosing and Using Cosmetic Ingredients
10.4. Future Challenges in Cosmetics Material Development
10.5. Closing Remarks
Chapter 11. Nomenclature of Ingredients
11.1. Introduction
11.2. History
11.3. INCI Basics
11.4. Botanical Names
11.5. INCI Names and CAS
11.6. INCI Names and CosIng
11.7. Applying for an INCI Name
11.8. Conclusions
Chapter 12. Water
12.1. Introduction
12.2. Basic Physical Properties and Biological Roles of Water
12.3. Cell Membranes and Water
12.4. The Skin and Water
12.5. Conclusions
Chapter 13. The Use of Polymers in Cosmetic Products
13.1. Rheology Modifiers
13.2. Precise Molecular Tailoring for Simultaneous Enablement of Contrasting Qualities
13.3. Polymers That Modify Surfaces
13.4. Transfer-Resistant Color Cosmetics
13.5. Film-Forming Polymers in Cosmetics and Personal Care Products
13.6. Hair-Conditioning Polymers
13.7. Polymers for the Treatment of Skin
13.8. Polymers as Controlled Release Matrices
13.9. Dendritic Polymers
13.10. Polymeric Antimicrobials and Bacteriostats
13.11. Environmental and Ecological Considerations
13.12. Summary
Chapter 14. Powders and Inorganic Materials
14.1. History of Powders in Cosmetics
14.2. Powders Used in Cosmetics
14.3. Conclusions
Chapter 15. Surfactants
15.1. Introduction
15.2. Characteristics and Classification of Surfactants
15.3. Micellization of Surfactants
15.4. Solubility of Surfactants
15.5. Adsorption of Surfactants
15.6. Mixed Surfactant Systems
15.7. Conclusions
Chapter 16. Emollients
16.1. Introduction
16.2. Types of Emollients
16.3. Evaluation of Emollients
16.4. The Future of Emollients
Chapter 17. Bioactive Ingredients: Benefits of Cosmetics Stimulated Through Biological Aspects
17.1. Introduction
17.2. Development Directions of Bioactive Ingredients
17.3. Overview of Pigmented Spots
17.4. Overview of Antiaging Focusing on Wrinkling
17.5. Conclusions
Chapter 18. Fragrance
18.1. Introduction
18.2. Natural Products
18.3. Aroma Chemicals
18.4. Fragrance Creation and Duplication
18.5. Polarity
18.6. Fragrance Applications
18.7. Physical Chemistry of Aroma Chemicals
18.8. Encapsulation and Controlled Release
18.9. Antibacterial Effects of Essential Oils
18.10. Malodor
18.11. Safety and Regulatory Concerns
18.12. The Regulation of Fragrance
18.13. Natural, Green, Organic, and Sustainable Fragrances
18.14. Fragrance and the Mind
18.15. The Fragrance Brief
18.16. Conclusions
18.17. A Basic Fragrance Library
Chapter 19. Amino Acids, Peptides, and Proteins
19.1. Introduction
19.2. Chemistry of Amino Acids, Peptides, and Proteins
19.3. Proteins and Amino Acids as Biochemical Compounds
19.4. Amino Acids in Cosmetics
19.5. Peptides in Cosmetics
19.6. Proteins in Cosmetics
19.7. Conclusions
Chapter 20. Botanical Ingredients
20.1. Introduction
20.2. Botanical Substances
20.3. Regulations Regarding Botanical Substances
20.4. Organic Cosmetics
20.5. The Effectiveness of Botanical Substances
20.6. The Future and Challenges in Botanical Substance Development
20.7. Closing Remarks
Chapter 21. Functional Materials for Hair
21.1. Introduction
21.2. Functional Materials for Hair Shampoos
21.3. Co-Washing/Conditioning Washing/Cleansing Conditioners
21.4. Mild Shampoos
21.5. Alternatives for Sulfates
21.6. Pre-Damage/Pre-Shampoos
21.7. Conditioners
21.8. Interactions With Hair
21.9. Hair Damage and Its Causes
21.10. Conditioning Polymers: Silicone Oils and Derivatives
21.11. Silicone-Free Alternatives
21.12. Leading Global Hair Care Market Trends
21.13. New Age of Connectivity
21.14. Products Having “Free-From” Claims
21.15. Botanical/Herbal Ingredients
21.16. Sun Care–Inspired Solutions: Ultraviolet Protection
21.17. Skin Care–Inspired Solutions: Antipollution/Reconstruction
21.18. Color Statements/Protection/Renewal
21.19. Antiaging
21.20. Scalp Protecting
21.21. Sensorial Experience: Long-Lasting Fragrance
21.22. Sustainable Solutions: Use of Natural/Renewable Ingredients/New Product Forms
21.23. Consumer Needs and Drivers
21.24. Conclusions
Chapter 22. Nanotechnology in Cosmetics
22.1. Introduction
22.2. Skin Structure and Function
22.3. Major Nanocosmeceutical Applications
22.4. Nanoparticles Used in Cosmetics
22.5. Toxicity of Nanoparticles
22.6. Safety Requisites for a Blooming Beauty
22.7. Nanomaterials and the EU Cosmetics Regulations
22.8. Nanocosmeceuticals in Market
22.9. Future Trends in Nanocosmeceuticals
22.10. Conclusions
Part III. Physicochemical Aspects and Formulations
Chapter 23. Wetting and Surface Characterization
23.1. Introduction
23.2. Wetting on the Flat Surfaces
23.3. Wetting on Rough Surfaces
23.4. Super Water- and Oil-Repellent Surfaces Resulting From Fractal Structure
23.5. Wetting Phenomena in Cosmetic Science and Technology
23.6. Future Perspectives on the Wetting Technologies in Cosmetics
Chapter 24. Molecular Structure and Phase Behavior of Surfactants
24.1. Introduction
24.2. Notations in Phase Diagram
24.3. Phase Diagram in Surfactant System
24.4. Self-Organized Structure
24.5. Anionic Surfactants
24.6. Cationic Surfactants
24.7. Nonionic Surfactants
24.8. Sugar-Based Surfactants
24.9. Conclusions
Chapter 25. Lamellar Gel Network
25.1. Introduction
25.2. Unique Advantages of Lamellar Gel Networks
25.3. α-Gel
25.4. Cetostearyl Alcohol
25.5. Surfactants for Lamellar Gel Networks
25.6. Multiphase Network Structure
25.7. Lamellar Gel (Lβ) Phase
25.8. Bulk Water Phase
25.9. Oil Phase
25.10. Fatty Alcohol Hydrated Crystal
25.11. Stability of Lamellar Gel Network
25.12. Formulation Spaces of Various Lamellar Gel Networks
25.13. Summary
Chapter 26. Polymer–Surfactant Interactions
26.1. Introduction
26.2. Homopolymer–Ionic Surfactant Systems Show Association
26.3. Polyelectrolyte–Surfactant Systems May Show Two-Step Association
26.4. Amphiphilic Polymer Self-assembly
26.5. Phase Separation Is Common for Polymer–Surfactant Mixtures
26.6. Gels: Thermal Gelation, Chemical Gels, and Microgel Particles
26.7. Surfactant–Polyelectrolyte Mixtures at Interfaces
Chapter 27. Rheology of Cosmetic Formulations
27.1. Introduction
27.2. Rheological Parameters and Their Measurements
27.3. Surfactant Solutions, Their Micellar Structures and Rheological Properties
27.4. Surfactant Solutions and Additives
27.5. Microemulsions
27.6. Emulsions
27.7. Hydrogels and Organogels
27.8. Foams
27.9. Liquid Crystals
Chapter 28. Emulsion and Emulsification Technology
28.1. Introduction
28.2. Definition and Classification of Emulsion
28.3. Properties of Surfactant on Emulsification
28.4. Selection of Emulsifier Suitable for Applications: Hydrophile–Lipophile Balance Number
28.5. Hydrophile–Lipophile Balance Number of Oil (Required HLB Number)
28.6. Destabilizing Factors of Emulsions and Their Handling Methods
28.7. Emulsification Methods
28.8. Conclusion
Chapter 29. Microemulsions and Nano-emulsions for Cosmetic Applications
29.1. Introduction
29.2. Microemulsions
29.3. Nano-emulsions
29.4. Cosmetic Applications of Microemulsions and Nano-emulsions
29.5. Microemulsion and Nano-emulsion Components
29.6. Percutaneous Absorption of Actives From Microemulsions and Nano-emulsions
29.7. Conclusions
Chapter 30. Effect of Molecular Assembly for Emulsion and Gel Formulations
30.1. Introduction
30.2. Formation and the Characterization of Lyotropic Liquid Crystals and α-Gels
30.3. Molecular Assembly and Emulsion
30.4. Liquid Crystal Emulsification
30.5. Application of Molecular Assemblies to Functional Cosmetics
30.6. Conclusions
Chapter 31. Liposomes for Cosmetics
31.1. Introduction
31.2. Property of Phospholipids
31.3. Liposomes
31.4. Liposome Formation Conditions
31.5. Morphology of Liposomes
31.6. Stability of Liposomes
31.7. Effectiveness of Liposome Formulations
31.8. Cutaneous Absorption of Liposome Formulations
31.9. Closing Remarks
Chapter 32. Skin Care Cosmetics
32.1. Introduction
32.2. Functions of Skin Care Cosmetics
32.3. Structuring Components and Technology of Skin Care Cosmetics
32.4. Solubilization
32.5. Ultrafine Emulsification
32.6. Emulsions
32.7. Emulsification
32.8. Recent Progress of Oil-in-Water Emulsification in Skin Care Cosmetics
32.9. Conclusion
Chapter 33. Body Care Cosmetics
33.1. Introduction
33.2. Body Cleansers
33.3. Mildness to Skin and Sensory Feeling
33.4. Foaming Technology
33.5. Reconsideration for Satisfying Both Detergency and Skin Mildness
33.6. Conclusion
Chapter 34. Makeup Cosmetics
34.1. Introduction
34.2. Types and Characteristics of Foundations
34.3. Makeup Finishes
34.4. Other Factors
34.5. Conclusion
Chapter 35. Ultraviolet Care Cosmetics
35.1. Importance of Sun Care Cosmetics
35.2. Sunscreen Agents
35.3. Required Functionality as Sun Care Cosmetics
35.4. Evaluation and Declaration of Sunscreen Capacity for Cosmetics
35.5. Summary
Chapter 36. Hair Care Cosmetics
36.1. Functions of Hair Care Cosmetics
36.2. Shampoos
36.3. Hair Conditioners
36.4. Hair Styling Products
36.5. Hair Coloring Products
36.6. Permanent Hair Waving Products
36.7. Conclusions
Chapter 37. Sensory Measurement—Evaluation and Testing of Cosmetic Products
37.1. Introduction—Why Sensory Analysis?
37.2. Haptic—Sensory Fundamentals
37.3. Application of Sensory for Cosmetics
37.4. Influence of Raw Material Formulation on the Sensor
37.5. Procedures and General Factors Influencing Sensory Test Methods
37.6. Methods
37.7. Focus Test Requirements of the Descriptive Profile Test
37.8. Future Outlook
Chapter 38. Structural Analysis of Formulations
38.1. Introduction
38.2. Colloidal Dispersion System
38.3. Characterization of Colloids
38.4. Micelles
38.5. Liquid Crystals
38.6. Emulsions
38.7. Conclusion
Chapter 39. Increasing Productivity by Reducing Carbon Footprint in Cosmetics Processing
39.1. Introduction
39.2. Understanding the Nature and Effects of Variables
39.3. The Principle of Less Is More
39.4. Low-Energy Emulsification
39.5. Different Ways to Carry Out Low-Energy Emulsification
39.6. The Importance of Finding the Z-Point
39.7. An Example of “Less Is More” Low-Energy Emulsification Processing
39.8. Low-Energy Emulsification to Prevent Batch Failure, Improve Product Quality, and Save Energy
39.9. Using Hydrophile-Lipophile Balance Method to Find Optimal Surfactant Combinations for Emulsification
3.10. Solubilization Method in Low-Surfactant Emulsification
39.11. Other Applications of “Less Is More” Principle and Low-Energy Emulsification
39.12. Conclusions
Part IV. Physiological and Dermatological Aspects
Chapter 40. Structure and Function of Skin From a Cosmetic Aspect
40.1. Introduction
40.2. Role of the Skin
40.3. Fundamental Structure of the Skin
40.4. Epidermis
40.5. Dermis
40.6. Appendages
40.7. Regional Variation of the Skin
40.8. Barrier Functions of the Skin
40.9. Conclusions
Chapter 41. Skin Lipids
41.1. Introduction
41.2. Lipids in Skin
41.3. Epidermal Lipid Synthesis
41.4. Skin Surface Lipid
41.5. Lipid Mediators
41.6. Lipids in Cosmetics
41.7. Barrier Care (Repair) Using Cosmetics to Improve Skin Disease
Chapter 42. Structural Aspects of Stratum Corneum
42.1. Introduction
42.2. X-ray Diffraction Study on Stratum Corneum
42.3. Highly Sensitive Detection of Minute Structural Change on Applying Chemical Agents
42.4. Penetration Route of Hydrophilic Molecules in Stratum Corneum
42.5. Penetration Route of Hydrophobic Molecules in Stratum Corneum
42.6. Behavior of Water in Stratum Corneum
42.7. Water Regulation Mechanism in Stratum Corneum at the Molecular Level
Chapter 43. Skin Aging
43.1. Difference Between Aging and Senescence
43.2. Senescence From the Molecular Level to the Systemic Level
43.3. Progress and Issues in Senescence Research
43.4. Chronic Inflammation and Senescence
43.5. Sirtuin and Resveratrol
43.6. Strategies in Research on Skin Aging
43.7. Issues to be Resolved and Future Considerations
Chapter 44. Melanogenesis
44.1. Introduction
44.2. Instances of Skin-Lightening QDs Developed in Japan
44.3. Conclusions
Chapter 45. Sensitive Skin
45.1. Introduction
45.2. Assessment of Sensitive Skin
45.3. Conclusions
Chapter 46. Skin Penetration
46.1. Introduction
46.2. A Little Bit About History
46.3. Skin Structure/Properties
46.4. Factors Affecting the Skin Barrier
46.5. Assessing the Skin Barrier
46.6. Overcoming the Skin Barrier
46.7. Skin Penetration
46.8. Evaluation of Skin Penetration
46.9. Future Directions
Chapter 47. Effects of Air Pollution on Skin: Dermatologic Options
47.1. Introduction
47.2. Materials and Methods
47.3. Results
47.4. Discussion
47.5. Conclusions and Future Considerations
Chapter 48. Hair Physiology (Hair Growth, Alopecia, Scalp Treatment, etc.)
48.1. Introduction
48.2. Basic Concepts, Hair Biology, Cause of Hair Loss, and Treatments
48.3. Hair Growth–Promoting Compounds
48.4. Light-Emitting Diodes, Lasers, and Other Cosmetic Surgeries
48.5. Growth Factor Cocktail, Cell Culture Media Injection, and Platelet-Rich Plasma
48.6. Hair Transplantation
48.7. Future Treatment in Cosmetics: Regeneration of Hair Follicles by Autologous Cell-Based Therapy for Hair Loss
48.8. Summary and Future Directions
Chapter 49. Clinical Evaluation and Instrumental Techniques in Dermatology
Chapter 50. Safety Evaluation
50.1. Introduction
50.2. What Is Safety?
50.3. How Should We Consider the Safety of Cosmetics and Their Ingredients?
50.4. To What Extent We Should Assure the Safety of Cosmetics?
50.5. Process of Safety Evaluation
50.6. Implementation of Safety Tests
50.7. Reevaluation After Launch
50.8. Conclusion
Chapter 51. Safety Assessment of Cosmetic Ingredients
51.1. Introduction
51.2. Toxicological Study
51.3. Current Update
51.4. International Test Guidelines
51.5. International Trends in Regulatory Use for Cosmetics
51.6. ConclusionPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=192663 Réservation
Réserver ce documentExemplaires
Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque INDUSTRIES ALIMENTAIRES ET COSMETIQUES-FILIERES SAK 18.18 Papier 33004000619398 Empruntable Exemplaires
Localisation Emplacement Section Cote Support Code-barres Disponibilité Grignon PRODUITS LAITIERS (Blanc) G2003/20-Tome 1 Papier 33004000330046 Consultable sur place Grignon PRODUITS LAITIERS (Blanc) G2003/20-Tome 2 Papier 33004000330038 Consultable sur place Grignon PRODUITS LAITIERS (Blanc) G2003/20-Tome 3 Papier 33004000330053 Consultable sur place Grignon PRODUITS LAITIERS (Blanc) G2003/20-Tome 4 Papier 33004000330061 Consultable sur place
Titre : Evaluation technologies for food quality Type de document : texte imprimé Auteurs : Jian Zhong, Editeur scientifique ; Xichang Wang, Editeur scientifique Editeur : Cambridge : Woodhead Publishing Année de publication : 2019 Collection : Woodhead Publishing Series in Food Science, Technology and Nutrition Importance : 1 vol. (XXII-860 p.) Présentation : ill. en coul., couv. ill. en coul. Format : 23 cm ISBN/ISSN/EAN : 978-0-12-814217-2 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement
6.2 (CONTROLE DE QUALITE-TECHNIQUES D'ANALYSE-SECURITE DES ALIMENTS) [Classement Massy]
RAMEAU
Analyse sensorielle ; Aliments -- Analyse sensorielle ; Électronique -- Instruments ; Aliments -- Activité de l'eau ; Aliments -- Qualité ; Rayons X ; Sondes moléculaires ; Analyse spectrale ; Résonance magnétique nucléaire ; Chromatographie en phase gazeuse ; Chromatographie en phase liquide ; Électrophorèse ; Spectroscopie de masse ; Aliments -- Texture ; Rhéologie ; Biologie moléculaire ; Électrochimie ; Chimie analytique ; spectrométrie infrarouge ; Immunologie -- Technique ; microscopes ; Microscopes électroniquesRésumé : Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning electron microscopy, and other nanomaterial-based methods. All topics cover basic principles, procedures, advantages, limitations, recent technology development, and application progress in different types of foods. This book is a valuable resource for scientists in the field of food science, engineering, and professionals in the food industry, as well as for undergraduate and postgraduate students studying food quality evaluation technology. Type de document : Livre Table des matières : 1. An introduction to evaluation technologies for food quality
Part One Food sensory evaluation technologies for food quality
2. Electronic nose for food sensory evaluation
3. Electronic tongue for food sensory evaluation
4. Electronic eye for food sensory evaluation
Part Two Chemical analysis technologies for food quality
5. Mature chemical analysis methods for food chemical properties evaluation
6. Ultraviolet-visible spectroscopy for food quality analysis
7. Near-infrared spectroscopy for food quality evaluation
8. Raman instruments for food quality evaluation
9. Atomic absorption spectroscopy for food quality evaluation
10. Determination of food quality using atomic emission spectroscopy
11. Nuclear magnetic resonance spectroscopy for food quality evaluation
12. Gas chromatography for food quality evaluation
13. High-performance liquid chromatography for food quality evaluation
14. High-performance capillary electrophoresis for food quality evaluation
15. Supercritical fluid chromatography for food quality evaluation
16. Mass spectrometry for food quality and safety evaluation
Part Three Physical analysis technologies for food quality
17. Texture analyzers for food quality evaluation
18. Rheology instruments for food quality evaluation
19. Fluorescence spectroscopy and imaging instruments for food quality evaluation
20. Dynamic light scattering for food quality evaluation
21. Tribological analyses for the evaluation of food quality
22. X-ray diffraction for food quality evaluation
23. Measurement techniques of electrical properties for food quality evaluation
Part Four Molecular biology technologies for food quality
24. Gene chips for food quality evaluation
25. Nucleic acid probes for food quality evaluation
26. Immunoassay for food quality evaluation
Part Five Micro/nano technologies for food quality
27. Microfluidics technique for food quality evaluation
28. Atomic force microscopy for food quality evaluation
29. Scanning electron microscopy (SEM) in food quality evaluation
30. Transmission electron microscopies for food quality evaluation
31. Electrochemical sensor method for food quality evaluation
32. Nanoparticle-based methods for food safety evaluationPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=197693 Evaluation technologies for food quality [texte imprimé] / Jian Zhong, Editeur scientifique ; Xichang Wang, Editeur scientifique . - Cambridge : Woodhead Publishing, 2019 . - 1 vol. (XXII-860 p.) : ill. en coul., couv. ill. en coul. ; 23 cm. - (Woodhead Publishing Series in Food Science, Technology and Nutrition) .
ISBN : 978-0-12-814217-2
Bibliogr. Index
Langues : Anglais (eng)
Catégories : Liste Plan de classement
6.2 (CONTROLE DE QUALITE-TECHNIQUES D'ANALYSE-SECURITE DES ALIMENTS) [Classement Massy]
RAMEAU
Analyse sensorielle ; Aliments -- Analyse sensorielle ; Électronique -- Instruments ; Aliments -- Activité de l'eau ; Aliments -- Qualité ; Rayons X ; Sondes moléculaires ; Analyse spectrale ; Résonance magnétique nucléaire ; Chromatographie en phase gazeuse ; Chromatographie en phase liquide ; Électrophorèse ; Spectroscopie de masse ; Aliments -- Texture ; Rhéologie ; Biologie moléculaire ; Électrochimie ; Chimie analytique ; spectrométrie infrarouge ; Immunologie -- Technique ; microscopes ; Microscopes électroniquesRésumé : Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning electron microscopy, and other nanomaterial-based methods. All topics cover basic principles, procedures, advantages, limitations, recent technology development, and application progress in different types of foods. This book is a valuable resource for scientists in the field of food science, engineering, and professionals in the food industry, as well as for undergraduate and postgraduate students studying food quality evaluation technology. Type de document : Livre Table des matières : 1. An introduction to evaluation technologies for food quality
Part One Food sensory evaluation technologies for food quality
2. Electronic nose for food sensory evaluation
3. Electronic tongue for food sensory evaluation
4. Electronic eye for food sensory evaluation
Part Two Chemical analysis technologies for food quality
5. Mature chemical analysis methods for food chemical properties evaluation
6. Ultraviolet-visible spectroscopy for food quality analysis
7. Near-infrared spectroscopy for food quality evaluation
8. Raman instruments for food quality evaluation
9. Atomic absorption spectroscopy for food quality evaluation
10. Determination of food quality using atomic emission spectroscopy
11. Nuclear magnetic resonance spectroscopy for food quality evaluation
12. Gas chromatography for food quality evaluation
13. High-performance liquid chromatography for food quality evaluation
14. High-performance capillary electrophoresis for food quality evaluation
15. Supercritical fluid chromatography for food quality evaluation
16. Mass spectrometry for food quality and safety evaluation
Part Three Physical analysis technologies for food quality
17. Texture analyzers for food quality evaluation
18. Rheology instruments for food quality evaluation
19. Fluorescence spectroscopy and imaging instruments for food quality evaluation
20. Dynamic light scattering for food quality evaluation
21. Tribological analyses for the evaluation of food quality
22. X-ray diffraction for food quality evaluation
23. Measurement techniques of electrical properties for food quality evaluation
Part Four Molecular biology technologies for food quality
24. Gene chips for food quality evaluation
25. Nucleic acid probes for food quality evaluation
26. Immunoassay for food quality evaluation
Part Five Micro/nano technologies for food quality
27. Microfluidics technique for food quality evaluation
28. Atomic force microscopy for food quality evaluation
29. Scanning electron microscopy (SEM) in food quality evaluation
30. Transmission electron microscopies for food quality evaluation
31. Electrochemical sensor method for food quality evaluation
32. Nanoparticle-based methods for food safety evaluationPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=197693 Réservation
Réserver ce documentExemplaires
Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque QUALITE ZHO 6.2 Papier 33004001027021 Sorti jusqu'au 18/12/2019 PermalinkPermalinkPermalinkPermalinkPermalinkPermalinkPermalink
