Biopolymers for food design (2018)

Public ISBD 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 ; ALGINATE Résumé : 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 Conclusions Permalien 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 ; ALGINATE Résumé : 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 Conclusions Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=197688

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Conception des produits cosmétiques : formulations innovantes (2020)

Public ISBD Titre : Conception des produits cosmétiques : formulations innovantes Type de document : texte imprimé Auteurs : Vincent Faivre, Coordinateur Editeur : Chartres : Cosmetic Valley Editions Année de publication : 2020 Importance : 1 vol. (XIV-266 p.) Présentation : ill. en coul., couv. ill. en coul. Format : 24 cm ISBN/ISSN/EAN : 978-2-490-63909-0 Prix : 40 EUR Note générale : Notes bibliogr. Webliogr. p. 264. Index Langues : Français (fre) Catégories : RAMEAU Produits cosmétiques -- Composition chimique ; Produits cosmétiques -- Innovations technologiques ; Chimie physique et théorique ; Émulsions ; Particules (matière) ; microencapsulation ; Polymères ; Nanoparticules ; Gel ; Réglementation ; Température ; Lumière ; Champs électriques ; Innovations ; Cosmétiques -- Droit -- Législation -- France ; Formulation (génie chimique) ; Argile Plan de classement Palaiseau TU5 Parfums - Cosmétiques Liste Plan de classement 18.18 (COSMETIQUES) [Classement Massy] Résumé : Formes innovantes en cosmétique, est conçu comme un complément indispensable à l’ouvrage Conception des produits cosmétiques, la formulation de la même collection. Alors que ce dernier décrit notamment les grandes formulations traditionnellement utilisées en cosmétique (solutions, gels, émulsions, etc.), l’un des objectifs de ce nouveau livre est de faire un focus sur des systèmes d’administration cutanée moins largement distribués dans ce secteur. Par exemple, les émulsions de Pickering et les liposomes ont connu des évolutions qui nécessitent de faire un point sur leurs développements plus récents. L’encapsulation, qu’elle soit « micro » ou « nano », est un domaine en pleine croissance également largement abordé dans ce livre. Les trois premières sections sont organisées autour des matériaux en déclinant les systèmes essentiellement à base de lipides, de polymères ou d’autres matériaux. Pour chaque système considéré, des éléments sur leur physico-chimie, leurs procédés de mise en forme et de caractérisation ainsi que des exemples d’application sont donnés. Les trois derniers chapitres sont transversaux : point sur les structures à transformation qui occupent une place importante dans le domaine cosmétique par les propriétés sensorielles qu’elles apportent, description de la cosmétique sans conservateurs, l’un des grands enjeux de la formulation, et enfin revue détaillée de la cosmétique instrumentale. Parce que formulation et technologie seront de plus en plus imbriquées pour fournir des solutions tout-en-un au consommateur, par exemple en couplant un produit et son système d’application, cet ouvrage constitue un outil de travail précieux pour tous les formulateurs et tous les professionnels de la cosmétique œuvrant pour le développement de nouveaux produits innovants. Cet ouvrage est coordonné par Vincent Faivre, Institut Galien à Chatenay-Malabry. Il a réuni une équipe de chercheurs spécialistes des différents systèmes étudiés dans l’ouvrage. Type de document : Livre Table des matières : 1 - Innovation et formulation cosmétique Vincent Faivre 1 Innovation en cosmétique 2 Financement et protection de l'innovation 3 Produits cosméceutiques 4 Présentation de l'ouvrage 2 - Liposomes et autres systèmes vésiculaires Vincent Faivre 1 Introduction 2 Physico-chimie des liposomes : notions de base 3 Types de vésicules : liposomes et autres vésicules 4 Méthodes de préparation 5 Caractérisations 6 Applications 7 Conclusion 3 - Emulsions de Pickering Nicolas Huang, Claire Albert, Mohamed Beladjine, Florence Agnely 1 Propriétés physico-chimiques des émulsions de Pickering 2 Particules stabilisants des émulsions 3 Conclusion 4 - Nanodispersions lipidiques : nanoémulsions, nanoparticules solides ou nanostructurées Vincent Faivre i Introduction 2 Bases physico-chimiques des nanodispersions lipidiques 3 Préparation 4 Caractérisations 5 Applications 6 Conclusion 5 - Particules nanocompartimentées Vincent Faivre, Caroline Twarog 1 Introduction 2 ISAsomes 3 Nanoparticules Asymétriques 4 Conclusion 6 - Les microémulsions Marie-Alexandrine Bolzinger, Yves Chevalier 1 Définition des microémulsions 2 Comment reconnaître une microémulsion macroscopiquement ? La classification de Winsor 3 La place des microémulsions au sein des dispersions : structures et propriétés 4 La formulation des microémulsions : le point de vue du formulateur 5 Application des microémulsions en cosmétologie 6 Conclusion 7 - Microencapsulation par des polymères ou oligomères d'origine naturelle pour la cosmétologie Florence Edwards-Lévy 1 Matières premières 2 Méthodes 3 Contrôles 4 Exemples d'applications en cosmétologie 8 - Silicones : une vaste famille d'agents de texture Jean-Luc Garaud 1 Introduction 2 Description générale des silicones 3 Exemples d'application 4 Conclusion 9 - Nanocristaux inorganiques Tifenn Boutard 1 Définition et cadre règlementaire 2 Synthèse des nanoparticules 3 Caractérisation des nanoparticules 4 Les nanoparticules inorganiques comme filtres solaires : cas du dioxyde de titane et de l'oxyde de zinc 5 Les nanoparticules inorganiques comme modificateur de rhéologie : cas de la silice 6 Conclusion 10 - Matériaux poreux pour la cosmétique Bénédicte Lebeau, Claire Marichal, Joêl Patarin, Philippe Guarilloff 1 Introduction 2 Ingrédients minéraux poreux pour les formulations cosmétiques 3 Familles de solides poreux pour la cosmétique : les zéolithes, les argiles et les solides mésoporeux organisés 4 Silices mésoporeuses pour l'encapsulation permanente de principes actifs organiques 5 Conclusion 11 - Apport des cyclodextrines en cosmétique François-Xavier Legrand, Mawenn Tonga Ngatchou, Luc Augis 1 Généralités sur les cyclodextrines 2 Apport de la complexation des cyclodextrines en cosmétique 3 Utilisation des cyclodextrines dans les produits capillaires et les produits nettoyants pour le visage 4 Utilisation des cyclodextrines dans les déodorants et les anti-transpirants 5 Utilisation des cyclodextrines dans les produits anti-âges et autres produits pour le visage 6 Conclusion 12 - Textures à transformation Marjorie Lassalle, Anne-Marie Pensé-Lhéritier 1 Transformation gel-liquide 2 Transformation huile en crème 3 Poudre en mousse 4 Poudre en eau 5 Conclusion 13 - Cosmétiques sans conservateurs Frédéric Lebreux 1 Introduction 2 Ce n'est qu'un conservateur 3 Le cadre réglementaire au sein de l'Union Européenne 4 La formulation à l'aide d'agents conservateurs non-officiels 5 La formulation dans le respect de la "Hurdle Technology" 6 Conclusion 14 - La cosmétique instrumentale 1 Introduction 2 La sollicitation mécanique 3 Effets de la température 4 La lumière 5 Champs électriques et magnétiques 6 Nouvelles technologies 7 Conclusion Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=200493 Conception des produits cosmétiques : formulations innovantes [texte imprimé] / Vincent Faivre, Coordinateur . - Chartres : Cosmetic Valley Editions, 2020 . - 1 vol. (XIV-266 p.) : ill. en coul., couv. ill. en coul. ; 24 cm. ISBN : 978-2-490-63909-0 : 40 EUR Notes bibliogr. Webliogr. p. 264. Index Langues : Français (fre) Catégories : RAMEAU Produits cosmétiques -- Composition chimique ; Produits cosmétiques -- Innovations technologiques ; Chimie physique et théorique ; Émulsions ; Particules (matière) ; microencapsulation ; Polymères ; Nanoparticules ; Gel ; Réglementation ; Température ; Lumière ; Champs électriques ; Innovations ; Cosmétiques -- Droit -- Législation -- France ; Formulation (génie chimique) ; Argile Plan de classement Palaiseau TU5 Parfums - Cosmétiques Liste Plan de classement 18.18 (COSMETIQUES) [Classement Massy] Résumé : Formes innovantes en cosmétique, est conçu comme un complément indispensable à l’ouvrage Conception des produits cosmétiques, la formulation de la même collection. Alors que ce dernier décrit notamment les grandes formulations traditionnellement utilisées en cosmétique (solutions, gels, émulsions, etc.), l’un des objectifs de ce nouveau livre est de faire un focus sur des systèmes d’administration cutanée moins largement distribués dans ce secteur. Par exemple, les émulsions de Pickering et les liposomes ont connu des évolutions qui nécessitent de faire un point sur leurs développements plus récents. L’encapsulation, qu’elle soit « micro » ou « nano », est un domaine en pleine croissance également largement abordé dans ce livre. Les trois premières sections sont organisées autour des matériaux en déclinant les systèmes essentiellement à base de lipides, de polymères ou d’autres matériaux. Pour chaque système considéré, des éléments sur leur physico-chimie, leurs procédés de mise en forme et de caractérisation ainsi que des exemples d’application sont donnés. Les trois derniers chapitres sont transversaux : point sur les structures à transformation qui occupent une place importante dans le domaine cosmétique par les propriétés sensorielles qu’elles apportent, description de la cosmétique sans conservateurs, l’un des grands enjeux de la formulation, et enfin revue détaillée de la cosmétique instrumentale. Parce que formulation et technologie seront de plus en plus imbriquées pour fournir des solutions tout-en-un au consommateur, par exemple en couplant un produit et son système d’application, cet ouvrage constitue un outil de travail précieux pour tous les formulateurs et tous les professionnels de la cosmétique œuvrant pour le développement de nouveaux produits innovants. Cet ouvrage est coordonné par Vincent Faivre, Institut Galien à Chatenay-Malabry. Il a réuni une équipe de chercheurs spécialistes des différents systèmes étudiés dans l’ouvrage. Type de document : Livre Table des matières : 1 - Innovation et formulation cosmétique Vincent Faivre 1 Innovation en cosmétique 2 Financement et protection de l'innovation 3 Produits cosméceutiques 4 Présentation de l'ouvrage 2 - Liposomes et autres systèmes vésiculaires Vincent Faivre 1 Introduction 2 Physico-chimie des liposomes : notions de base 3 Types de vésicules : liposomes et autres vésicules 4 Méthodes de préparation 5 Caractérisations 6 Applications 7 Conclusion 3 - Emulsions de Pickering Nicolas Huang, Claire Albert, Mohamed Beladjine, Florence Agnely 1 Propriétés physico-chimiques des émulsions de Pickering 2 Particules stabilisants des émulsions 3 Conclusion 4 - Nanodispersions lipidiques : nanoémulsions, nanoparticules solides ou nanostructurées Vincent Faivre i Introduction 2 Bases physico-chimiques des nanodispersions lipidiques 3 Préparation 4 Caractérisations 5 Applications 6 Conclusion 5 - Particules nanocompartimentées Vincent Faivre, Caroline Twarog 1 Introduction 2 ISAsomes 3 Nanoparticules Asymétriques 4 Conclusion 6 - Les microémulsions Marie-Alexandrine Bolzinger, Yves Chevalier 1 Définition des microémulsions 2 Comment reconnaître une microémulsion macroscopiquement ? La classification de Winsor 3 La place des microémulsions au sein des dispersions : structures et propriétés 4 La formulation des microémulsions : le point de vue du formulateur 5 Application des microémulsions en cosmétologie 6 Conclusion 7 - Microencapsulation par des polymères ou oligomères d'origine naturelle pour la cosmétologie Florence Edwards-Lévy 1 Matières premières 2 Méthodes 3 Contrôles 4 Exemples d'applications en cosmétologie 8 - Silicones : une vaste famille d'agents de texture Jean-Luc Garaud 1 Introduction 2 Description générale des silicones 3 Exemples d'application 4 Conclusion 9 - Nanocristaux inorganiques Tifenn Boutard 1 Définition et cadre règlementaire 2 Synthèse des nanoparticules 3 Caractérisation des nanoparticules 4 Les nanoparticules inorganiques comme filtres solaires : cas du dioxyde de titane et de l'oxyde de zinc 5 Les nanoparticules inorganiques comme modificateur de rhéologie : cas de la silice 6 Conclusion 10 - Matériaux poreux pour la cosmétique Bénédicte Lebeau, Claire Marichal, Joêl Patarin, Philippe Guarilloff 1 Introduction 2 Ingrédients minéraux poreux pour les formulations cosmétiques 3 Familles de solides poreux pour la cosmétique : les zéolithes, les argiles et les solides mésoporeux organisés 4 Silices mésoporeuses pour l'encapsulation permanente de principes actifs organiques 5 Conclusion 11 - Apport des cyclodextrines en cosmétique François-Xavier Legrand, Mawenn Tonga Ngatchou, Luc Augis 1 Généralités sur les cyclodextrines 2 Apport de la complexation des cyclodextrines en cosmétique 3 Utilisation des cyclodextrines dans les produits capillaires et les produits nettoyants pour le visage 4 Utilisation des cyclodextrines dans les déodorants et les anti-transpirants 5 Utilisation des cyclodextrines dans les produits anti-âges et autres produits pour le visage 6 Conclusion 12 - Textures à transformation Marjorie Lassalle, Anne-Marie Pensé-Lhéritier 1 Transformation gel-liquide 2 Transformation huile en crème 3 Poudre en mousse 4 Poudre en eau 5 Conclusion 13 - Cosmétiques sans conservateurs Frédéric Lebreux 1 Introduction 2 Ce n'est qu'un conservateur 3 Le cadre réglementaire au sein de l'Union Européenne 4 La formulation à l'aide d'agents conservateurs non-officiels 5 La formulation dans le respect de la "Hurdle Technology" 6 Conclusion 14 - La cosmétique instrumentale 1 Introduction 2 La sollicitation mécanique 3 Effets de la température 4 La lumière 5 Champs électriques et magnétiques 6 Nouvelles technologies 7 Conclusion Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=200493

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Encapsulation and controlled release technologies in food systems (2016)

Public ISBD Titre : Encapsulation and controlled release technologies in food systems Type de document : texte imprimé Auteurs : Jamileh M. Lakkis, Editeur scientifique Mention d'édition : 2nd ed. Editeur : CHICHESTER : John Wiley & Sons, Ltd Année de publication : 2016 Importance : 1 vol. (XXIII-383 p.) Présentation : ill., couv. ill. en coul. Format : 25 cm ISBN/ISSN/EAN : 978-1-118-73352-3 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement 8.10 (AROMES-HUILES ESSENTIELLES-ENCAPSULATION) [Classement Massy] Thésaurus Agro-alimentaire ENCAPSULATION RAMEAU Acides gras oméga-3 ; Aliments ; Aliments -- Emballage ; Biodisponibilité ; Confiserie ; Émulsions ; microencapsulation ; Minéraux dans l'alimentation ; Poisson ; Probiotiques ; Produits de boulangerie-pâtisserie Résumé : The emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients. The successful incorporation of these actives in food formulations depends on preserving their stability and bioavailability as well as masking undesirable flavors throughout processing, shelf life and consumption. This second edition of Encapsulation and Controlled Release Technologies in Food Systems serves as an improvement and a complement companion to the first. However, it differentiates itself in two main aspects. Firstly, it introduces the reader to novel encapsulation and controlled release technologies which have not yet been addressed by any existing book on this matter, and secondly, it offers an in-depth discussion on the impact of encapsulation and controlled release technologies on the bioavailability of health ingredients and other actives. In common with the first edition the book includes chapters written by distinguished authors and researchers in their respective areas of specialization. This book is designed as a reference for scientists and formulators in the food, nutraceuticals and consumer products industries who are looking to formulate new or existing products using microencapsulated ingredients. It is also a post-graduate text designed to provide students with an introduction to encapsulation and controlled release along with detailed coverage of various encapsulation technologies and their adaptability to specific applications. Type de document : Livre Table des matières : 1 Introduction Jamileh M. Lakkis Wall-forming materials Core materials Release triggers Payload Current approaches to encapsulation and controlled release Entrapment in carbohydrate matrices Complexation into cyclodextrins Encapsulation in microporous matrices: physical adsorption Encapsulation in fats and waxes Encapsulation in emulsions and micellar systems Encapsulation in coacervated polymers Encapsulation using supercritical fluids Encapsulation into hydrogel matrices Encapsulation using flow-focusing technology Overview of controlled-release systems Matrix systems Reservoir systems Combination systems Release mechanisms 2 Encapsulation of edible active compounds using supercritical fluids Salima Varona, Ángel Martín and María José Cocero Supercritical fluid technology Properties of supercritical fluids Implementation of processes using SCFs: Basic considerations Current industrial applications Particle formation processes SCFs as solvents SCFs as antisolvents SCFs as solutes SCFs as propellants Products Single compound products Co-precipitation and encapsulation processes: Carrier materials Encapsulation of solid active compounds Encapsulation of liquid active compounds Case study: Encapsulation of lavandin essential oil Encapsulation in water-soluble carriers Encapsulation in water-insoluble carriers Impregnation Comparison with alternative encapsulation technologies 3 Encapsulation by complex coacervation Curt Thies Introductory comments Complex coacervation background and terminology Biopolymers and complex coacervation Biopolymer structure and properties Milk and vegetable protein denaturation Reproducibility issues Concluding biopolymer comments Stabilization and solidification of complex coacervate capsule shells Overview mTGase treatment of complex coacervate capsule shells Overview of current encapsulation protocols Concluding comments 4 Lyophilized liposomes for food applications: Fundamentals, processes, and potential applications Taise Toniazzo and Samantha C. Pinho Liposomes: Structure, production methods, and applications in foods Formulation factors affecting liposome integrity after lyophilization Influence of the lyophilization process parameters and technological factors on the lyophilized product Concluding remarks and future perspectives 5 Microencapsulation of probiotics Thierry F. Vandamme, Gildas K. Gbassi, Trinh Lan Nguyen and Xiang Li Introduction to probiotics Definitions, applications, and advantages of probiotics Introduction to microencapsulation Definition Purpose of microencapsulation Structural details of microcapsules Materials used in the microencapsulation of probiotics Factors affecting the microencapsulation effectiveness of probiotics Methods used in microencapsulating probiotics Extrusion technique for microencapsulation Emulsion technique Use of drying technology for microencapsulating Probiotics Interfacial polymerization and coacervation Co-crystallization method Molecular inclusion Centrifugal extrusion technique Conclusion and prospects 6 Emulsions as delivery systems in foods Ingrid A.M. Appelqvist, Matt Golding, Rob Vreeker and Nicolaas Jan Zuidam Introduction Stabilization and destabilization of emulsion systems Emulsion stabilization Formulation design for food emulsions Release triggers for emulsions Delivery of water-soluble food actives via emulsions Water-in-oil emulsions for controlling water-soluble actives Effect of O/W emulsions on taste release and perception Double emulsions for controlling water-soluble actives Delivery of hydrophobic food actives via O/W emulsions Lipophilic health ingredients in O/W emulsions Aroma release from O/W emulsions Structured emulsions in hydrogels for controlled release of aromas Delivery of dietary fats as O/W emulsions and their protection against oxidation Future trends Nature-made emulsions Monodispersed emulsions 7 Improved solubilization and bioavailability of nutraceuticals in nanosized self-assembled liquid vehicles Nissim Garti, Eli Pinthus, Abraham Aserin and Aviram Spernath U-Type microemulsions, swollen micelles, and progressive and full dilution Solubilization of nonsoluble nutraceuticals Lycopene Phytosterols Lutein and lutein ester Oxidative stability Bioavailability CoQ10 and Improved Bioavailability Water binding 8 Encapsulation and controlled release in bakery applications Jamileh M. Lakkis Encapsulation technologies for bakery applications Hot melt particle coating technology Spray congealing/chilling High pressure congealing (beta process) Film-forming materials Waxes Resins Glycol polymers Fats and glycerides Lauric acid group Palmitic acid group Oleic/linoleic acid group Characteristics of wax and fat coating materials Ideal properties of encapsulated particles for bakery applications Good barrier properties Mechanical strength Surface morphology Adhesion and cohesiveness Particle size distribution Film thickness Melting properties Applications of encapsulated actives in bakery applications Leavening systems Encapsulated sweeteners Encapsulated antimicrobial agents Encapsulated minor ingredients Flavors Encapsulated nutrients 9 Encapsulation and controlled release applications in confectionery and oral care products Jamileh M. Lakkis Physiology and organization of the oral area Permeability and barrier functions of the oral cavity Membranes – physiology and transport routes (Plasma and Epithelial membranes) Plasma membranes Epithelial membranes Oral mucosa Saliva Keratinization Polarity pH Transport mechanisms across membranes Delivery sites in the oral cavity Advantages of the oral route for drug delivery Disadvantages of oral route delivery Dosage formulation Physico-chemical properties of the active and dosage Confectionery products as delivery systems Chewing gum as a delivery system Typical gum composition and manufacture Chewing gums for delivering flavors and non-medicated actives Effect of saliva flow rate on flavor release Effect of non-sugar sweeteners (Polyols) Effect of sensates on flavor release from chewing gum Chewing gum for delivering cosmetic and medicated actives Oral and dental health (Antimicrobials, Dental Caries Prevention, Xerostomia) Antimicrobials Chewing gums for delivering actives for minor pains, diabetes and weight management Chewing gum for delivering caffeine Chewing gums for delivering nicotine Chewing gum for delivering acetyl salicylic acid Chewing gum for delivering insulin Lozenges as delivery systems Lozenges for delivering flavors and sensates Lozenges for delivering relief from cough and sore throat Lozenges as delivery systems for oral care Lozenges for delivering nicotine (Smoking Cessation) Oral thin films Seamless capsules 10 Assessing bioavailability and nutritional value of microencapsulated minerals Diego Moretti and Michael Zimmermann Assessing bioavailability and nutritional value of minerals for human use In vitro methods Animal studies Studies in human subjects using tracers Intervention studies in humans Special considerations in evaluating the bioavailability of encapsulated minerals Solubility of the coating material in the GI tract Coating material as a functional ingredient 11 Effects of microencapsulation on bioavailability of fish oil omega-3 fatty acids Philip Christophersen, Mingshi Yang and Huiling Mu Chemistry of omega-3 fatty acids Functional foods enriched with omega-3 fatty acids Bioavailability of omega-3 fatty acids Effect of chemical structure Effect of microencapsulation on bioavailability of omega-3 fatty acids 12 Innovative applications of micro and nanoencapsulation in food packaging Murat Ozdemir and Tansel Kemerli Antimicrobial food packaging materials and controlled release applications Antimicrobials-organic acids, peptides, essential oils Antimicrobial essential oils Metals and metal oxides Insect and rodent repellents Scented fragrance inserts and aroma-flavor releasing systems Encapsulated pigments and fillers Encapsulated inks and time-temperature indicators Future perspective Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=186995 Encapsulation and controlled release technologies in food systems [texte imprimé] / Jamileh M. Lakkis, Editeur scientifique  . -  2nd ed. . - CHICHESTER : John Wiley & Sons, Ltd, 2016 . - 1 vol. (XXIII-383 p.) : ill., couv. ill. en coul. ; 25 cm. ISBN : 978-1-118-73352-3 Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement 8.10 (AROMES-HUILES ESSENTIELLES-ENCAPSULATION) [Classement Massy] Thésaurus Agro-alimentaire ENCAPSULATION RAMEAU Acides gras oméga-3 ; Aliments ; Aliments -- Emballage ; Biodisponibilité ; Confiserie ; Émulsions ; microencapsulation ; Minéraux dans l'alimentation ; Poisson ; Probiotiques ; Produits de boulangerie-pâtisserie Résumé : The emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients. The successful incorporation of these actives in food formulations depends on preserving their stability and bioavailability as well as masking undesirable flavors throughout processing, shelf life and consumption. This second edition of Encapsulation and Controlled Release Technologies in Food Systems serves as an improvement and a complement companion to the first. However, it differentiates itself in two main aspects. Firstly, it introduces the reader to novel encapsulation and controlled release technologies which have not yet been addressed by any existing book on this matter, and secondly, it offers an in-depth discussion on the impact of encapsulation and controlled release technologies on the bioavailability of health ingredients and other actives. In common with the first edition the book includes chapters written by distinguished authors and researchers in their respective areas of specialization. This book is designed as a reference for scientists and formulators in the food, nutraceuticals and consumer products industries who are looking to formulate new or existing products using microencapsulated ingredients. It is also a post-graduate text designed to provide students with an introduction to encapsulation and controlled release along with detailed coverage of various encapsulation technologies and their adaptability to specific applications. Type de document : Livre Table des matières : 1 Introduction Jamileh M. Lakkis Wall-forming materials Core materials Release triggers Payload Current approaches to encapsulation and controlled release Entrapment in carbohydrate matrices Complexation into cyclodextrins Encapsulation in microporous matrices: physical adsorption Encapsulation in fats and waxes Encapsulation in emulsions and micellar systems Encapsulation in coacervated polymers Encapsulation using supercritical fluids Encapsulation into hydrogel matrices Encapsulation using flow-focusing technology Overview of controlled-release systems Matrix systems Reservoir systems Combination systems Release mechanisms 2 Encapsulation of edible active compounds using supercritical fluids Salima Varona, Ángel Martín and María José Cocero Supercritical fluid technology Properties of supercritical fluids Implementation of processes using SCFs: Basic considerations Current industrial applications Particle formation processes SCFs as solvents SCFs as antisolvents SCFs as solutes SCFs as propellants Products Single compound products Co-precipitation and encapsulation processes: Carrier materials Encapsulation of solid active compounds Encapsulation of liquid active compounds Case study: Encapsulation of lavandin essential oil Encapsulation in water-soluble carriers Encapsulation in water-insoluble carriers Impregnation Comparison with alternative encapsulation technologies 3 Encapsulation by complex coacervation Curt Thies Introductory comments Complex coacervation background and terminology Biopolymers and complex coacervation Biopolymer structure and properties Milk and vegetable protein denaturation Reproducibility issues Concluding biopolymer comments Stabilization and solidification of complex coacervate capsule shells Overview mTGase treatment of complex coacervate capsule shells Overview of current encapsulation protocols Concluding comments 4 Lyophilized liposomes for food applications: Fundamentals, processes, and potential applications Taise Toniazzo and Samantha C. Pinho Liposomes: Structure, production methods, and applications in foods Formulation factors affecting liposome integrity after lyophilization Influence of the lyophilization process parameters and technological factors on the lyophilized product Concluding remarks and future perspectives 5 Microencapsulation of probiotics Thierry F. Vandamme, Gildas K. Gbassi, Trinh Lan Nguyen and Xiang Li Introduction to probiotics Definitions, applications, and advantages of probiotics Introduction to microencapsulation Definition Purpose of microencapsulation Structural details of microcapsules Materials used in the microencapsulation of probiotics Factors affecting the microencapsulation effectiveness of probiotics Methods used in microencapsulating probiotics Extrusion technique for microencapsulation Emulsion technique Use of drying technology for microencapsulating Probiotics Interfacial polymerization and coacervation Co-crystallization method Molecular inclusion Centrifugal extrusion technique Conclusion and prospects 6 Emulsions as delivery systems in foods Ingrid A.M. Appelqvist, Matt Golding, Rob Vreeker and Nicolaas Jan Zuidam Introduction Stabilization and destabilization of emulsion systems Emulsion stabilization Formulation design for food emulsions Release triggers for emulsions Delivery of water-soluble food actives via emulsions Water-in-oil emulsions for controlling water-soluble actives Effect of O/W emulsions on taste release and perception Double emulsions for controlling water-soluble actives Delivery of hydrophobic food actives via O/W emulsions Lipophilic health ingredients in O/W emulsions Aroma release from O/W emulsions Structured emulsions in hydrogels for controlled release of aromas Delivery of dietary fats as O/W emulsions and their protection against oxidation Future trends Nature-made emulsions Monodispersed emulsions 7 Improved solubilization and bioavailability of nutraceuticals in nanosized self-assembled liquid vehicles Nissim Garti, Eli Pinthus, Abraham Aserin and Aviram Spernath U-Type microemulsions, swollen micelles, and progressive and full dilution Solubilization of nonsoluble nutraceuticals Lycopene Phytosterols Lutein and lutein ester Oxidative stability Bioavailability CoQ10 and Improved Bioavailability Water binding 8 Encapsulation and controlled release in bakery applications Jamileh M. Lakkis Encapsulation technologies for bakery applications Hot melt particle coating technology Spray congealing/chilling High pressure congealing (beta process) Film-forming materials Waxes Resins Glycol polymers Fats and glycerides Lauric acid group Palmitic acid group Oleic/linoleic acid group Characteristics of wax and fat coating materials Ideal properties of encapsulated particles for bakery applications Good barrier properties Mechanical strength Surface morphology Adhesion and cohesiveness Particle size distribution Film thickness Melting properties Applications of encapsulated actives in bakery applications Leavening systems Encapsulated sweeteners Encapsulated antimicrobial agents Encapsulated minor ingredients Flavors Encapsulated nutrients 9 Encapsulation and controlled release applications in confectionery and oral care products Jamileh M. Lakkis Physiology and organization of the oral area Permeability and barrier functions of the oral cavity Membranes – physiology and transport routes (Plasma and Epithelial membranes) Plasma membranes Epithelial membranes Oral mucosa Saliva Keratinization Polarity pH Transport mechanisms across membranes Delivery sites in the oral cavity Advantages of the oral route for drug delivery Disadvantages of oral route delivery Dosage formulation Physico-chemical properties of the active and dosage Confectionery products as delivery systems Chewing gum as a delivery system Typical gum composition and manufacture Chewing gums for delivering flavors and non-medicated actives Effect of saliva flow rate on flavor release Effect of non-sugar sweeteners (Polyols) Effect of sensates on flavor release from chewing gum Chewing gum for delivering cosmetic and medicated actives Oral and dental health (Antimicrobials, Dental Caries Prevention, Xerostomia) Antimicrobials Chewing gums for delivering actives for minor pains, diabetes and weight management Chewing gum for delivering caffeine Chewing gums for delivering nicotine Chewing gum for delivering acetyl salicylic acid Chewing gum for delivering insulin Lozenges as delivery systems Lozenges for delivering flavors and sensates Lozenges for delivering relief from cough and sore throat Lozenges as delivery systems for oral care Lozenges for delivering nicotine (Smoking Cessation) Oral thin films Seamless capsules 10 Assessing bioavailability and nutritional value of microencapsulated minerals Diego Moretti and Michael Zimmermann Assessing bioavailability and nutritional value of minerals for human use In vitro methods Animal studies Studies in human subjects using tracers Intervention studies in humans Special considerations in evaluating the bioavailability of encapsulated minerals Solubility of the coating material in the GI tract Coating material as a functional ingredient 11 Effects of microencapsulation on bioavailability of fish oil omega-3 fatty acids Philip Christophersen, Mingshi Yang and Huiling Mu Chemistry of omega-3 fatty acids Functional foods enriched with omega-3 fatty acids Bioavailability of omega-3 fatty acids Effect of chemical structure Effect of microencapsulation on bioavailability of omega-3 fatty acids 12 Innovative applications of micro and nanoencapsulation in food packaging Murat Ozdemir and Tansel Kemerli Antimicrobial food packaging materials and controlled release applications Antimicrobials-organic acids, peptides, essential oils Antimicrobial essential oils Metals and metal oxides Insect and rodent repellents Scented fragrance inserts and aroma-flavor releasing systems Encapsulated pigments and fillers Encapsulated inks and time-temperature indicators Future perspective Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=186995

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Fermented foods, Part I. Biochemistry and biotechnology (2016)

Public ISBD Titre de série : Fermented foods, Part I Titre : Biochemistry and biotechnology Type de document : texte imprimé Auteurs : Didier Montet (1959-....), Editeur scientifique ; Ramesh C. Ray, Editeur scientifique Editeur : Boca Raton : CRC Press Année de publication : 2016 Collection : Food Biology Series Importance : 1 vol. (X-387 p.) Présentation : ill. en noir et en coul., couv. ill. en coul. Format : 24 cm ISBN/ISSN/EAN : 978-1-4987-4079-1 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire PRODUIT FERMENTE ; LEVURE DE VIN Liste Plan de classement 2.6 (MICROBIOLOGIE INDUSTRIELLE) [Classement Massy] RAMEAU Aliments fermentés ; Champignons (agents de lutte biologique) ; Déchets -- Aspect environnemental ; Déchets -- Élimination ; Fermentation ; Lactique, Acide ; Lactobacillacées ; Levure (agent de fermentation) ; Métagénomique ; microencapsulation ; Probiotiques ; Vin Résumé : Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process biochemistry, manufacturing, and down-streaming processing, as well as the bioactive metabolites released by the fermenting organisms and, above all, the healthy functions of these foods were extensively researched. The application and progress of biotechnology and biochemistry of traditional fermented food systems are different from each other, as the microorganisms and the food matrices vary widely. Part I (Biochemistry and Biotechnology) of this book (Fermented Foods) discusses the general aspects of biochemistry and biotechnological application of fermented foods involving acetic acid bacteria, lactic acid bacteria, ethanolic yeasts, and fungi in accelerating the many and variable functional factors in the fermented foods as well as metagenomics of fermented foods. The detailed technological interventions involved in different categories of fermented foods such as fermented cereals (bread and sourdough), fermented milk products (yogurt, cheese), fermented sausages, fermented vegetables (kimchi, sauerkraut), fermented legumes (tempeh, natto) and coffee and cocoa fermentations, and fermented beverages (animal- and plant-based) with their potential and actual health benefits, are discussed in Part II (Fermented Foods: Technological Interventions). Type de document : Livre Table des matières : 1. Yeasts In Fermented Foods And Beverages; Dr. T. C. Bhallaa and Savitri 2. Biotechnology Of Wine Yeasts; Fabienne Remize 3. Filamentous Fungi In Fermented Foods; Eta Ashu, AdrianForsythe, Aaron A. Vogan and Jianping Xu 4. Acetic Acid Bacteria In Food fermentations; Ilkin Yucel Sengun 5. Acetic Acid Bacteria: Prospective Applications In Food Biotechnology; Corinne Teyssier and Yasmine Hamdouche 6. Lactic Acid Bacteria: General Characteristics, Foods Preservation And Health Benefits; Pratima Khandelwal, Frederic Bustos Gaspar, Maria Teresa Barreto Crespo And R.S. Upendra 7. Amylolytic Lactic Acid Bacteria: Microbiology And Technological Interventions In Food Food Fermentations; Smita H. Panda And Ramesh C. Ray 8. Lactic Acid Bacteria As Functional Starter In Food Fermentations; Frédéric Bustos Gaspar & Maria Teresa Barreto Crespo 9. Microencapsulation Of Probiotic And Application In Food Fermentations; Amir M. Mortazavian, M. Moslemi And S. Sohrabvandi 10. Probiotic Cereal-Based Fermented Functional Foods; Sultan Arslan And Mustapha Erbas 11. The Microbiota of Spontaneous vegetable Fermentations; Spiros Paramithiotis And Eleftherios H. Drosinos 12. Functional Fermented Food And Feed From Seaweed; Izabella Michalak And Katarzyna Chojnacka 13. Antimicrobial Resistance Of Fermented Food Bacteria; Nevijo Zdolec 14. Bioactive Components Of Fermented Foods; Ami Patel And Nihir Shah 15. Nutritional And Therapeutic Significance Of Protein-based Bioactive Compounds Liberated By Fermentation; Lata Ramchandran 16. Biogenic Amines In Fermented Foods: Overview; Lopamudra Sahu, Sandeep K. Panda, Spiros Paramithiotis, Nevijo Zdolec And Ramesh C. Ray 17. Applications Of Metagenomics To Fermented Foods; Céline Bigot, Jean-Christophe Meile, Fabienne Remize & Caroline Strub 18. Biotechnological Applications Of Fructooligosaccharides In Food Processing Industries; Maria Antonia Pedrine Colabone Celligoi, Dieyssi Alves Dos Santos, Patrícia Bittencourt Da Silva & Cristiani Baldo 19. Food Waste Generation And Bio-valorization; Ioannis S. Arvanitoyannis, Konstantinos V. Kotsanopoulos And Aristidis D. Alexopoulos Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=189638 Fermented foods, Part I. Biochemistry and biotechnology [texte imprimé] / Didier Montet (1959-....), Editeur scientifique ; Ramesh C. Ray, Editeur scientifique . - Boca Raton : CRC Press, 2016 . - 1 vol. (X-387 p.) : ill. en noir et en coul., couv. ill. en coul. ; 24 cm. - (Food Biology Series) . ISBN : 978-1-4987-4079-1 Bibliogr. Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire PRODUIT FERMENTE ; LEVURE DE VIN Liste Plan de classement 2.6 (MICROBIOLOGIE INDUSTRIELLE) [Classement Massy] RAMEAU Aliments fermentés ; Champignons (agents de lutte biologique) ; Déchets -- Aspect environnemental ; Déchets -- Élimination ; Fermentation ; Lactique, Acide ; Lactobacillacées ; Levure (agent de fermentation) ; Métagénomique ; microencapsulation ; Probiotiques ; Vin Résumé : Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process biochemistry, manufacturing, and down-streaming processing, as well as the bioactive metabolites released by the fermenting organisms and, above all, the healthy functions of these foods were extensively researched. The application and progress of biotechnology and biochemistry of traditional fermented food systems are different from each other, as the microorganisms and the food matrices vary widely. Part I (Biochemistry and Biotechnology) of this book (Fermented Foods) discusses the general aspects of biochemistry and biotechnological application of fermented foods involving acetic acid bacteria, lactic acid bacteria, ethanolic yeasts, and fungi in accelerating the many and variable functional factors in the fermented foods as well as metagenomics of fermented foods. The detailed technological interventions involved in different categories of fermented foods such as fermented cereals (bread and sourdough), fermented milk products (yogurt, cheese), fermented sausages, fermented vegetables (kimchi, sauerkraut), fermented legumes (tempeh, natto) and coffee and cocoa fermentations, and fermented beverages (animal- and plant-based) with their potential and actual health benefits, are discussed in Part II (Fermented Foods: Technological Interventions). Type de document : Livre Table des matières : 1. Yeasts In Fermented Foods And Beverages; Dr. T. C. Bhallaa and Savitri 2. Biotechnology Of Wine Yeasts; Fabienne Remize 3. Filamentous Fungi In Fermented Foods; Eta Ashu, AdrianForsythe, Aaron A. Vogan and Jianping Xu 4. Acetic Acid Bacteria In Food fermentations; Ilkin Yucel Sengun 5. Acetic Acid Bacteria: Prospective Applications In Food Biotechnology; Corinne Teyssier and Yasmine Hamdouche 6. Lactic Acid Bacteria: General Characteristics, Foods Preservation And Health Benefits; Pratima Khandelwal, Frederic Bustos Gaspar, Maria Teresa Barreto Crespo And R.S. Upendra 7. Amylolytic Lactic Acid Bacteria: Microbiology And Technological Interventions In Food Food Fermentations; Smita H. Panda And Ramesh C. Ray 8. Lactic Acid Bacteria As Functional Starter In Food Fermentations; Frédéric Bustos Gaspar & Maria Teresa Barreto Crespo 9. Microencapsulation Of Probiotic And Application In Food Fermentations; Amir M. Mortazavian, M. Moslemi And S. Sohrabvandi 10. Probiotic Cereal-Based Fermented Functional Foods; Sultan Arslan And Mustapha Erbas 11. The Microbiota of Spontaneous vegetable Fermentations; Spiros Paramithiotis And Eleftherios H. Drosinos 12. Functional Fermented Food And Feed From Seaweed; Izabella Michalak And Katarzyna Chojnacka 13. Antimicrobial Resistance Of Fermented Food Bacteria; Nevijo Zdolec 14. Bioactive Components Of Fermented Foods; Ami Patel And Nihir Shah 15. Nutritional And Therapeutic Significance Of Protein-based Bioactive Compounds Liberated By Fermentation; Lata Ramchandran 16. Biogenic Amines In Fermented Foods: Overview; Lopamudra Sahu, Sandeep K. Panda, Spiros Paramithiotis, Nevijo Zdolec And Ramesh C. Ray 17. Applications Of Metagenomics To Fermented Foods; Céline Bigot, Jean-Christophe Meile, Fabienne Remize & Caroline Strub 18. Biotechnological Applications Of Fructooligosaccharides In Food Processing Industries; Maria Antonia Pedrine Colabone Celligoi, Dieyssi Alves Dos Santos, Patrícia Bittencourt Da Silva & Cristiani Baldo 19. Food Waste Generation And Bio-valorization; Ioannis S. Arvanitoyannis, Konstantinos V. Kotsanopoulos And Aristidis D. Alexopoulos Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=189638

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Mechanism and theory in food chemistry / Dominic W.S. Wong (2018)

Public ISBD Titre : Mechanism and theory in food chemistry Type de document : texte imprimé Auteurs : Dominic W.S. Wong Mention d'édition : 2nd ed. Editeur : Cham [Switzerland] : Springer International Publishing AG Année de publication : 2018 Importance : 1 vol. (XVI-450 p.) Présentation : ill. en noir et en coul., couv. ill. en coul. Format : 25 cm ISBN/ISSN/EAN : 978-3-319-50765-1 Note générale : Bibliogr. Index. Annexes Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire ALGINATE ; CARRAGHENATE ; XANTHANE ; PECTINE ; CARAMEL ; CAROTENOIDE ; ASPARTAME ; EXHAUSTEUR DE GOUT ; GLUCANE ; HEMICELLULOSE ; AMYLASE ; ISOMERASE ; LIPOXYGENASE ; OXYDASE ; PHOSPHATE ; MYOGLOBINE ; REACTION DE MAILLARD ; LIPOLYSE ; OXYDATION ; ENCAPSULATION ; SUBSTANCE TOXIQUE Liste Plan de classement 4.4 (CHIMIE DE L'ALIMENT-BIOCHIMIE ALIMENTAIRE) [Classement Massy] RAMEAU Acide ascorbique ; Acides aminés ; Acides gras ; Aliments -- Additifs ; Aliments -- Composition ; Aliments -- Saveur ; Aliments -- Saveur et odeur ; Amidons ; Anthocyanes ; Antioxydants ; Boissons ; Cellulose ; Colloïdes ; Colorants dans les aliments ; Édulcorants ; Emulsifiants ; Émulsions ; Enzymes ; Épices ; Fruits ; Glucides ; Légumes ; Lipides ; microencapsulation ; Mycotoxines ; Oses ; Peptides ; Pigments ; Protéines ; Réactions chimiques ; Viande ; Vitamine A ; Vitamine E ; Vitamines ; Vitamines B ; Vitamines D Résumé : For the first time in over twenty-five years, this unique and popular textbook on food chemistry mechanism and theory has received a full update. Emphasizing the underlying chemical reactions and interactions that occur in foods during processing and storage, this book unifies the themes of "what", "how" and "why" in the language of equations, reactions and mechanisms. This book is the only work which provides in-depth focus on aspects of reaction mechanisms and theories in the chemistry of food and food systems. With more than 500 chemical equations and figures, this book provides unusual clarity and relevance, and fills a significant gap in food chemistry literature. It is a definitive source to consult regarding the important mechanisms that make food components and reactions tick. Mechanism and Theory in Food Chemistry has been a popular resource for students and researchers alike since its publication in 1989. This important new edition contains updates on the original text encompassing a quarter century of advances in food chemistry. Many parts of the original chapters are revised to make for smoother navigation through the subjects, to better explain the underlying chemistry concepts and to fulfill the need of adding topics of emerging importance. New sections on fatty acids, lipid oxidation, meat, milk, soybean and wheat proteins, starch and many more have been incorporated throughout the revision. This updated edition provides an excellent source of all the important chemical mechanisms and theories involved with food science. Type de document : Livre Table des matières : 1 Lipids 1.1 Fatty Acids and Triacylglycerols 1.2 Lipid Oxidation 1.2.1 Autoxidation 1.2.2 Primary Products of Autoxidation 1.2.3 The Stereochemistry of Product Hydroperoxides in Autoxidation 1.2.4 The Role of Metal Ions in Lipid Autoxidation 1.3 Photosensitized Oxidation. 1.4 Secondary Products from Hydroperoxides 1.5 Thermal and Oxidative Thermal Reactions 1.5.1 Thermal Reactions 1.5.2 Oxidative Thermal Reactions 1.6 Radiolysis of Lipids 1.7 Polymorphism of Triglycerides 1.7.1 Structures of Polymorphic Crystals 1.7.2 Crystal Habit of Fat 1.8 Plasticity of Fat 1.9 Hydrogenation 1.9.1 Mechanism 1.9.2 Cis-Trans Isomerization 1.9.3 Selectivity 1.10 Interesterification 1.10.1 Mechanism 1.11 Emulsions 1.11.1 Surface Tension and Surface Area 1.11.2 Formation of Emulsion 1.11.3 Breakdown of Emulsions 1.12 Emulsifiers 1.12.1 Monoglycerides 1.12.2 Monoglyceride Derivatives. 1.12.3 Ester Derivatives of Alcohols (Nonglycerol) 1.12.4 Lecithin 1.12.5 Hydrophilic/Lipophilic Balance 1.13 Molecular Arrangement of Emulsifier Molecules at the Interface: Mesomorphic 1.14 Functions of Emulsifiers in Stabilization 1.14.1 Electric Double Layer 1.14.2 Adsorption at Interface 1.14.3 Formation of Liquid-Crystalline Mesophase 1.14.4 Complexation with Starch 1.14.5 Emulsifier Interaction with Proteins 1.14.6 Control of Fat Crystallization 1.15 Antioxidants 1.15.1 Reaction Mechanism 2 Proteins 2.1 Protein Structure 2.1.1 The Role of Water 2.1.2 Change of Conformation 2.2 Protein-Stabilized Emulsification and Foaming 2.3 Gel Formation 2.4 Chemical Reactions 2.4.1 Alkali Degradation 2.4.2 Heat-Induced Formation of Isopeptides 2.4.3 Radiolysis 2.4.4 Photolysis 2.4.5 Photosensitized Oxidation 2.4.6 Chemical Oxidation 2.4.7 Reaction with Carbonyl Compounds. 2.4.8 Reaction with Products from Lipid Oxidation 2.5 Organized Protein Systems 2.5.1 Meat Proteins 2.5.2 Water-Holding Capacity 2.5.3 Milk Proteins 2.5.4 Wheat Proteins 2.5.5 Soybean Proteins 2.5.6 Collagen 3 Carbohydrates 3.1 Glycosidic Linkage 3.2 Action of Alkali on Monosaccharides 3.2.1 Aldose-Ketose Rearrangement 3.2.2 Formation of Saccharinic Acid 3.2.3 Fragmentation 3.3 Action of Acid on Monosaccharides 3.3.1 Formation of Anhydro Sugars 3.3.2 Formation of Furan Derivatives 3.4 Nonenzymatic Browning (Maillard Reaction) 3.4.1 Chemistry of the Reaction 3.4.2 Secondary Reactions 3.5 Complexes of Sugars with Metal Ions 3.5.1 In Neutral Solution 3.5.2 In Alkaline Solution 3.6 Hydrocolloids 3.7 Starch 3.7.1 Chemical Structure of Starch 3.7.2 Gelatinization and Retrogradation 3.7.3 Chemical Modification of Starch 3.7.4 Starch Structure and Digestibility 3.8 Alginate 3.8.1 Chemical Structure of Alginate 3.8.2 Gelling 3.9 Pectin 3.9.1 Chemical Structure of Pectin 3.9.2 Classification of Pectin 3.9.3 Gelling 3.10 Cellulose 3.10.1 Chemical Structure of Cellulose 3.10.2 Gelling 3.11 β-Glucan 3.12 Hemicellulose 3.12.1 Dietary Fiber. 3.13 Xanthan Gum 3.13.1 Chemical Structure of Xanthan Gum 3.13.2 Gelling 3.14 Guar Gum 3.15 Carrageenan 3.15.1 Chemical Structure of Carrageenan 3.15.2 Gelling 3.15.3 Interaction with Proteins 3.15.4 Synergism with Locust Bean Gum 4 Colorants 4.1 Light Absorption 4.2 Conjugation 4.3 Substituent Effects 4.4 Carotenoids 4.4.1 Isomerization 4.4.2 Autoxidation 4.4.3 Thermal Degradation 4.4.4 Photochemical Reactions 4.4.5 Carotenoids as Color Additives 4.4.6 Carotenoproteins and Bathochromic Shift 4.5 Annatto 4.6 Anthocyanins 4.6.1 Effect of pH on the Color of Anthocyanins 4.6.2 Thermal Degradation of Anthocyanidins 4.6.3 Decoloration by Sulfur Dioxide 4.6.4 Self-Association and Copigmentation 4.6.5 Condensation 4.6.6 Oxidation 4.7 Betanain 4.8 Caramel 4.9 Dyes and Lakes 4.10 Coordination Chemistry 4.11 Metalloporphyrin: Electronic Structure 4.12 Myoglobin 4.12.1 Molecular Structure 4.12.2 The Heme Iron 4.12.3 The Role of Globin 4.12.4 Oxygenation of Myoglobin 4.12.5 Autoxidation of Oxymyoglobin 4.12.6 Absorption Spectra 4.12.7 Myoglobin and Lipid Oxidation 4.13 Chlorophyll 4.13.1 The Magnesium-Ligand Coordination 4.13.2 Dimers and Oligomers 4.13.3 Chlorophyll Derivatives 4.13.4 Oxidation and Reduction 5 Enzymes 5.1 Papain 5.1.1 The Active-Site Region 5.1.2 The Ionization of the Essential Groups 5.1.3 Reaction Mechanism 5.1.4 Action on Meat Fractions 5.2 Lipoxygenae 5.2.1 Soybean Lipoxygenase-1 5.2.2 Regiospecificity and Stereospecificity 5.2.3 The Iron in Lipoxygenase 5.2.4 The Aerobic Reaction Mechanism 5.2.5 The Anaerobic Reaction Mechanism 5.2.6 The Fate of Hydroperoxide 5.2.7 Co-oxidation 5.3 Polyphenol Oxidase 5.3.1 Enzyme Characteristics 5.3.2 Reaction Mechanism 5.3.3 Secondary Reaction Products 5.4 Glucose Oxidase 5.4.1 Enzyme Characteristics 5.4.2 Reaction Mechanism 5.4.3 Industrial Uses 5.5 Amylases 5.5.1 Enzyme Characteristics 5.5.2 Reaction Mechanism 5.5.3 Action Pattern 5.5.4 The Multimolecular Process 5.5.5 Subsites of Amylases 5.5.6 Industrial Uses 5.6 Pectic Enzymes 5.6.1 Pectinesterases 5.6.2 Polygalacturonases 5.6.3 Pectate Lyases 5.6.4 Industrial Importance 5.7 Lipolytic Enzymes 5.7.1 Pancreatic Lipases 5.7.2 The Role of Colipase 5.7.3 Mechanism of Catalysis 5.7.4 Specificity 5.7.5 The Acyl Transfer Reaction 5.8 Xylose Isomerase 5.8.1 Protein Structure 5.8.2 Metal Cations 5.8.3 Reaction Mechanism 6 Flavors 6.1 The Sensation of Taste 6.2 The Mechanism of Taste Sensations 6.3 Glutamate and Umami Receptor 6.4 Taste Enhancers 6.5 Odor: The Stereochemical Theory for Olfaction 6.6 Character-Impact Compounds 6.7 Odorant Receptors: Molecular Mechanism of Odor Recognition 6.8 The Origin of Flavor 6.8.1 Biosynthesis 6.8.2 Chemical Reactions During Processing 6.9 Beverage Flavor 6.9.1 Tea 6.9.2 Beer 6.9.3 Coffee 6.10 Spice Flavor 6.10.1 Garlic and Onion 6.10.2 Black Pepper 6.10.3 Hot Pepper 6.10.4 Ginger 6.10.5 Peppermint 6.10.6 Cinnamon 6.11 Fruits and Vegetables 6.11.1 Fruit Flavor.. 6.11.2 Vegetables 6.12 Meat Flavor 6.12.1 Simulated Meat Flavors 6.13 Microencapsulation of Flavors 7 Sweeteners 7.1 The Tripartite Theory of Sweetness 7.2 Sweet Taste Receptors 7.3 Amino Acids and Dipeptides 7.3.1 Aspartame 7.3.2 Neotame 7.4 The Aminosulfonates 7.5 Dihydrochalcone 7.6 Glycyrrhizin 7.7 Stevioside 7.8 Sugar Alcohol 7.9 Corn Sweeteners 7.10 Sweet Proteins 8 Natural Toxicants 8.1 Cyanogenic Glycosides 8.1.1 Chemical Structure 8.1.2 Mechanism of Toxicity 8.2 Glycoalkaloids 8.2.1 Chemical Structure 8.2.2 Mechanism of Toxicity 8.3 Glucosinolate 8.3.1 Chemical Structure 8.3.2 Mechanism of Toxicity 8.4 Methylxanthines 8.4.1 Metabolic Pathway 8.4.2 Mechanism of Toxicity 8.5 Amino Acids, Peptides, and Proteins 8.5.1 Nonprotein Amino Acids 8.5.2 Mechanism of Toxicity 8.5.3 Toxic Peptides 8.5.4 Proteins: Botulinum Neurotoxins 8.6 Amines 8.6.1 Metabolism 8.7 Mycotoxins 8.7.1 Chemical Structure 8.7.2 Mechanism of Toxicity 8.8 Polycyclic Aromatic Hydrocarbons 8.8.1 Chemical Structures 8.8.2 Mechanism of Toxicity 8.9 Heterocyclic Amines 8.9.1 Mutagenicity 8.9.2 Mechanism of Toxicity 8.10 Nitrosamines 8.10.1 The General Chemistry of N-Nitrosation 8.10.2 Inhibition of Nitrosation 8.10.3 Nitrosamines in Cured Meat 8.10.4 In Vivo Nitrosation 8.10.5 Chemical Reactions of Nitrosamine 8.10.6 Metabolic Mechanism 9 Additives 9.1 Phosphates 9.1.1 Chemical Structure 9.1.2 Sequestering 9.1.3 Water Holding Capacity.. 9.1.4 Stabilizing Emulsion 9.1.5 Leavening 9.2 Citric Acid 9.2.1 Acidification 9.2.2 Buffering 9.2.3 Flavor Enhancing 9.2.4 Sequestering 9.2.5 Phosphoric Acid and Others 9.3 Antimicrobial Short-Chain Acid Derivatives 9.3.1 Mechanism of Inhibition 9.4 Sulfite 9.4.1 Chemical Equilibrium of the Oxospecies. 9.4.2 Inhibition of Nonenzymatic Browning 9.4.3 Inhibition of Enzymatic Browning 9.4.4 Antimicrobial Action 9.4.5 Reaction with Pyrimidines 9.4.6 Transamination 9.4.7 Free-Radical Reactions 9.4.8 Mutagenicity 9.4.9 Metabolic Pathway 10 Vitamins 10.1 Vitamin A 10.1.1 Biological Function 10.1.2 Action of Dilute Acid 10.1.3 Photochemical Reactions 10.2 Thiamin (Vitamin B1) 10.2.1 Biochemical Mechanism 10.2.2 Action of Alkali and Acid 10.2.3 Oxidation and Reduction 10.2.4 Reaction with Bisulfite 10.2.5 Photolysis 10.3 Riboflavin (Vitamin B2) 10.3.1 Biochemical Mechanism 10.3.2 Alkaline Degradation 10.3.3 Reaction with Sulfite 10.3.4 Photochemical Reaction 10.3.5 Flavin-Sensitized Reactions 10.4 Pyridoxol, Pyridoxal, and Pyridoxamine (Vitamin B6) 10.4.1 Biochemical Mechanism 10.5 Folic Acid (Vitamin B9) 10.5.1 Biological Functions 10.5.2 Degradation of Folates 10.6 Vitamin B12 10.6.1 Biochemical Mechanism 10.6.2 Photolytic Degradation 10.6.3 Oxidation 10.7 Biotin (Vitamin B7) 10.7.1 Biochemical Mechanism 10.8 Niacin (Vitamin B3) 10.8.1 Biochemical Mechanism 10.9 Vitamin C 10.9.1 Biochemical Mechanism 10.9.2 Biological Functions 10.9.3 Loss of Vitamin C 10.9.4 Uses of Vitamin C 10.10 Vitamin D 10.10.1 The Chemical Structures 10.10.2 Biological Functions 10.10.3 Side Reactions of Irradiation 10.10.4 Thermal Reaction 10.11 Vitamin E 10.11.1 Thermal Decomposition 10.11.2 Chemical Oxidation 10.11.3 Free Radical Reactions 10.11.4 Quenching of Singlet Oxygen Supplementary Information Appendix 1: General Kinetics of Olefin Autoxidation Appendix 2: Singlet Oxygen A2.1 Photosensitized Oxygenation A2.2 Physical and Chemical Quenching Appendix 3: Where Do the Radicals Come From? A3.1 Photolysis A3.2 Photodissociation A3.3 Photosensitized Reaction A3.4 Radiolysis A3.5 Molecular Homolytic Decomposition A3.6 The Fenton Reaction A3.7 Enzyme-Catalyzed Reactions A3.8 Reduction Potentials Appendix 4: Flavonoids Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=193326 Mechanism and theory in food chemistry [texte imprimé] / Dominic W.S. Wong  . -  2nd ed. . - Cham (Switzerland) : Springer International Publishing AG, 2018 . - 1 vol. (XVI-450 p.) : ill. en noir et en coul., couv. ill. en coul. ; 25 cm. ISBN : 978-3-319-50765-1 Bibliogr. Index. Annexes Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire ALGINATE ; CARRAGHENATE ; XANTHANE ; PECTINE ; CARAMEL ; CAROTENOIDE ; ASPARTAME ; EXHAUSTEUR DE GOUT ; GLUCANE ; HEMICELLULOSE ; AMYLASE ; ISOMERASE ; LIPOXYGENASE ; OXYDASE ; PHOSPHATE ; MYOGLOBINE ; REACTION DE MAILLARD ; LIPOLYSE ; OXYDATION ; ENCAPSULATION ; SUBSTANCE TOXIQUE Liste Plan de classement 4.4 (CHIMIE DE L'ALIMENT-BIOCHIMIE ALIMENTAIRE) [Classement Massy] RAMEAU Acide ascorbique ; Acides aminés ; Acides gras ; Aliments -- Additifs ; Aliments -- Composition ; Aliments -- Saveur ; Aliments -- Saveur et odeur ; Amidons ; Anthocyanes ; Antioxydants ; Boissons ; Cellulose ; Colloïdes ; Colorants dans les aliments ; Édulcorants ; Emulsifiants ; Émulsions ; Enzymes ; Épices ; Fruits ; Glucides ; Légumes ; Lipides ; microencapsulation ; Mycotoxines ; Oses ; Peptides ; Pigments ; Protéines ; Réactions chimiques ; Viande ; Vitamine A ; Vitamine E ; Vitamines ; Vitamines B ; Vitamines D Résumé : For the first time in over twenty-five years, this unique and popular textbook on food chemistry mechanism and theory has received a full update. Emphasizing the underlying chemical reactions and interactions that occur in foods during processing and storage, this book unifies the themes of "what", "how" and "why" in the language of equations, reactions and mechanisms. This book is the only work which provides in-depth focus on aspects of reaction mechanisms and theories in the chemistry of food and food systems. With more than 500 chemical equations and figures, this book provides unusual clarity and relevance, and fills a significant gap in food chemistry literature. It is a definitive source to consult regarding the important mechanisms that make food components and reactions tick. Mechanism and Theory in Food Chemistry has been a popular resource for students and researchers alike since its publication in 1989. This important new edition contains updates on the original text encompassing a quarter century of advances in food chemistry. Many parts of the original chapters are revised to make for smoother navigation through the subjects, to better explain the underlying chemistry concepts and to fulfill the need of adding topics of emerging importance. New sections on fatty acids, lipid oxidation, meat, milk, soybean and wheat proteins, starch and many more have been incorporated throughout the revision. This updated edition provides an excellent source of all the important chemical mechanisms and theories involved with food science. Type de document : Livre Table des matières : 1 Lipids 1.1 Fatty Acids and Triacylglycerols 1.2 Lipid Oxidation 1.2.1 Autoxidation 1.2.2 Primary Products of Autoxidation 1.2.3 The Stereochemistry of Product Hydroperoxides in Autoxidation 1.2.4 The Role of Metal Ions in Lipid Autoxidation 1.3 Photosensitized Oxidation. 1.4 Secondary Products from Hydroperoxides 1.5 Thermal and Oxidative Thermal Reactions 1.5.1 Thermal Reactions 1.5.2 Oxidative Thermal Reactions 1.6 Radiolysis of Lipids 1.7 Polymorphism of Triglycerides 1.7.1 Structures of Polymorphic Crystals 1.7.2 Crystal Habit of Fat 1.8 Plasticity of Fat 1.9 Hydrogenation 1.9.1 Mechanism 1.9.2 Cis-Trans Isomerization 1.9.3 Selectivity 1.10 Interesterification 1.10.1 Mechanism 1.11 Emulsions 1.11.1 Surface Tension and Surface Area 1.11.2 Formation of Emulsion 1.11.3 Breakdown of Emulsions 1.12 Emulsifiers 1.12.1 Monoglycerides 1.12.2 Monoglyceride Derivatives. 1.12.3 Ester Derivatives of Alcohols (Nonglycerol) 1.12.4 Lecithin 1.12.5 Hydrophilic/Lipophilic Balance 1.13 Molecular Arrangement of Emulsifier Molecules at the Interface: Mesomorphic 1.14 Functions of Emulsifiers in Stabilization 1.14.1 Electric Double Layer 1.14.2 Adsorption at Interface 1.14.3 Formation of Liquid-Crystalline Mesophase 1.14.4 Complexation with Starch 1.14.5 Emulsifier Interaction with Proteins 1.14.6 Control of Fat Crystallization 1.15 Antioxidants 1.15.1 Reaction Mechanism 2 Proteins 2.1 Protein Structure 2.1.1 The Role of Water 2.1.2 Change of Conformation 2.2 Protein-Stabilized Emulsification and Foaming 2.3 Gel Formation 2.4 Chemical Reactions 2.4.1 Alkali Degradation 2.4.2 Heat-Induced Formation of Isopeptides 2.4.3 Radiolysis 2.4.4 Photolysis 2.4.5 Photosensitized Oxidation 2.4.6 Chemical Oxidation 2.4.7 Reaction with Carbonyl Compounds. 2.4.8 Reaction with Products from Lipid Oxidation 2.5 Organized Protein Systems 2.5.1 Meat Proteins 2.5.2 Water-Holding Capacity 2.5.3 Milk Proteins 2.5.4 Wheat Proteins 2.5.5 Soybean Proteins 2.5.6 Collagen 3 Carbohydrates 3.1 Glycosidic Linkage 3.2 Action of Alkali on Monosaccharides 3.2.1 Aldose-Ketose Rearrangement 3.2.2 Formation of Saccharinic Acid 3.2.3 Fragmentation 3.3 Action of Acid on Monosaccharides 3.3.1 Formation of Anhydro Sugars 3.3.2 Formation of Furan Derivatives 3.4 Nonenzymatic Browning (Maillard Reaction) 3.4.1 Chemistry of the Reaction 3.4.2 Secondary Reactions 3.5 Complexes of Sugars with Metal Ions 3.5.1 In Neutral Solution 3.5.2 In Alkaline Solution 3.6 Hydrocolloids 3.7 Starch 3.7.1 Chemical Structure of Starch 3.7.2 Gelatinization and Retrogradation 3.7.3 Chemical Modification of Starch 3.7.4 Starch Structure and Digestibility 3.8 Alginate 3.8.1 Chemical Structure of Alginate 3.8.2 Gelling 3.9 Pectin 3.9.1 Chemical Structure of Pectin 3.9.2 Classification of Pectin 3.9.3 Gelling 3.10 Cellulose 3.10.1 Chemical Structure of Cellulose 3.10.2 Gelling 3.11 β-Glucan 3.12 Hemicellulose 3.12.1 Dietary Fiber. 3.13 Xanthan Gum 3.13.1 Chemical Structure of Xanthan Gum 3.13.2 Gelling 3.14 Guar Gum 3.15 Carrageenan 3.15.1 Chemical Structure of Carrageenan 3.15.2 Gelling 3.15.3 Interaction with Proteins 3.15.4 Synergism with Locust Bean Gum 4 Colorants 4.1 Light Absorption 4.2 Conjugation 4.3 Substituent Effects 4.4 Carotenoids 4.4.1 Isomerization 4.4.2 Autoxidation 4.4.3 Thermal Degradation 4.4.4 Photochemical Reactions 4.4.5 Carotenoids as Color Additives 4.4.6 Carotenoproteins and Bathochromic Shift 4.5 Annatto 4.6 Anthocyanins 4.6.1 Effect of pH on the Color of Anthocyanins 4.6.2 Thermal Degradation of Anthocyanidins 4.6.3 Decoloration by Sulfur Dioxide 4.6.4 Self-Association and Copigmentation 4.6.5 Condensation 4.6.6 Oxidation 4.7 Betanain 4.8 Caramel 4.9 Dyes and Lakes 4.10 Coordination Chemistry 4.11 Metalloporphyrin: Electronic Structure 4.12 Myoglobin 4.12.1 Molecular Structure 4.12.2 The Heme Iron 4.12.3 The Role of Globin 4.12.4 Oxygenation of Myoglobin 4.12.5 Autoxidation of Oxymyoglobin 4.12.6 Absorption Spectra 4.12.7 Myoglobin and Lipid Oxidation 4.13 Chlorophyll 4.13.1 The Magnesium-Ligand Coordination 4.13.2 Dimers and Oligomers 4.13.3 Chlorophyll Derivatives 4.13.4 Oxidation and Reduction 5 Enzymes 5.1 Papain 5.1.1 The Active-Site Region 5.1.2 The Ionization of the Essential Groups 5.1.3 Reaction Mechanism 5.1.4 Action on Meat Fractions 5.2 Lipoxygenae 5.2.1 Soybean Lipoxygenase-1 5.2.2 Regiospecificity and Stereospecificity 5.2.3 The Iron in Lipoxygenase 5.2.4 The Aerobic Reaction Mechanism 5.2.5 The Anaerobic Reaction Mechanism 5.2.6 The Fate of Hydroperoxide 5.2.7 Co-oxidation 5.3 Polyphenol Oxidase 5.3.1 Enzyme Characteristics 5.3.2 Reaction Mechanism 5.3.3 Secondary Reaction Products 5.4 Glucose Oxidase 5.4.1 Enzyme Characteristics 5.4.2 Reaction Mechanism 5.4.3 Industrial Uses 5.5 Amylases 5.5.1 Enzyme Characteristics 5.5.2 Reaction Mechanism 5.5.3 Action Pattern 5.5.4 The Multimolecular Process 5.5.5 Subsites of Amylases 5.5.6 Industrial Uses 5.6 Pectic Enzymes 5.6.1 Pectinesterases 5.6.2 Polygalacturonases 5.6.3 Pectate Lyases 5.6.4 Industrial Importance 5.7 Lipolytic Enzymes 5.7.1 Pancreatic Lipases 5.7.2 The Role of Colipase 5.7.3 Mechanism of Catalysis 5.7.4 Specificity 5.7.5 The Acyl Transfer Reaction 5.8 Xylose Isomerase 5.8.1 Protein Structure 5.8.2 Metal Cations 5.8.3 Reaction Mechanism 6 Flavors 6.1 The Sensation of Taste 6.2 The Mechanism of Taste Sensations 6.3 Glutamate and Umami Receptor 6.4 Taste Enhancers 6.5 Odor: The Stereochemical Theory for Olfaction 6.6 Character-Impact Compounds 6.7 Odorant Receptors: Molecular Mechanism of Odor Recognition 6.8 The Origin of Flavor 6.8.1 Biosynthesis 6.8.2 Chemical Reactions During Processing 6.9 Beverage Flavor 6.9.1 Tea 6.9.2 Beer 6.9.3 Coffee 6.10 Spice Flavor 6.10.1 Garlic and Onion 6.10.2 Black Pepper 6.10.3 Hot Pepper 6.10.4 Ginger 6.10.5 Peppermint 6.10.6 Cinnamon 6.11 Fruits and Vegetables 6.11.1 Fruit Flavor.. 6.11.2 Vegetables 6.12 Meat Flavor 6.12.1 Simulated Meat Flavors 6.13 Microencapsulation of Flavors 7 Sweeteners 7.1 The Tripartite Theory of Sweetness 7.2 Sweet Taste Receptors 7.3 Amino Acids and Dipeptides 7.3.1 Aspartame 7.3.2 Neotame 7.4 The Aminosulfonates 7.5 Dihydrochalcone 7.6 Glycyrrhizin 7.7 Stevioside 7.8 Sugar Alcohol 7.9 Corn Sweeteners 7.10 Sweet Proteins 8 Natural Toxicants 8.1 Cyanogenic Glycosides 8.1.1 Chemical Structure 8.1.2 Mechanism of Toxicity 8.2 Glycoalkaloids 8.2.1 Chemical Structure 8.2.2 Mechanism of Toxicity 8.3 Glucosinolate 8.3.1 Chemical Structure 8.3.2 Mechanism of Toxicity 8.4 Methylxanthines 8.4.1 Metabolic Pathway 8.4.2 Mechanism of Toxicity 8.5 Amino Acids, Peptides, and Proteins 8.5.1 Nonprotein Amino Acids 8.5.2 Mechanism of Toxicity 8.5.3 Toxic Peptides 8.5.4 Proteins: Botulinum Neurotoxins 8.6 Amines 8.6.1 Metabolism 8.7 Mycotoxins 8.7.1 Chemical Structure 8.7.2 Mechanism of Toxicity 8.8 Polycyclic Aromatic Hydrocarbons 8.8.1 Chemical Structures 8.8.2 Mechanism of Toxicity 8.9 Heterocyclic Amines 8.9.1 Mutagenicity 8.9.2 Mechanism of Toxicity 8.10 Nitrosamines 8.10.1 The General Chemistry of N-Nitrosation 8.10.2 Inhibition of Nitrosation 8.10.3 Nitrosamines in Cured Meat 8.10.4 In Vivo Nitrosation 8.10.5 Chemical Reactions of Nitrosamine 8.10.6 Metabolic Mechanism 9 Additives 9.1 Phosphates 9.1.1 Chemical Structure 9.1.2 Sequestering 9.1.3 Water Holding Capacity.. 9.1.4 Stabilizing Emulsion 9.1.5 Leavening 9.2 Citric Acid 9.2.1 Acidification 9.2.2 Buffering 9.2.3 Flavor Enhancing 9.2.4 Sequestering 9.2.5 Phosphoric Acid and Others 9.3 Antimicrobial Short-Chain Acid Derivatives 9.3.1 Mechanism of Inhibition 9.4 Sulfite 9.4.1 Chemical Equilibrium of the Oxospecies. 9.4.2 Inhibition of Nonenzymatic Browning 9.4.3 Inhibition of Enzymatic Browning 9.4.4 Antimicrobial Action 9.4.5 Reaction with Pyrimidines 9.4.6 Transamination 9.4.7 Free-Radical Reactions 9.4.8 Mutagenicity 9.4.9 Metabolic Pathway 10 Vitamins 10.1 Vitamin A 10.1.1 Biological Function 10.1.2 Action of Dilute Acid 10.1.3 Photochemical Reactions 10.2 Thiamin (Vitamin B1) 10.2.1 Biochemical Mechanism 10.2.2 Action of Alkali and Acid 10.2.3 Oxidation and Reduction 10.2.4 Reaction with Bisulfite 10.2.5 Photolysis 10.3 Riboflavin (Vitamin B2) 10.3.1 Biochemical Mechanism 10.3.2 Alkaline Degradation 10.3.3 Reaction with Sulfite 10.3.4 Photochemical Reaction 10.3.5 Flavin-Sensitized Reactions 10.4 Pyridoxol, Pyridoxal, and Pyridoxamine (Vitamin B6) 10.4.1 Biochemical Mechanism 10.5 Folic Acid (Vitamin B9) 10.5.1 Biological Functions 10.5.2 Degradation of Folates 10.6 Vitamin B12 10.6.1 Biochemical Mechanism 10.6.2 Photolytic Degradation 10.6.3 Oxidation 10.7 Biotin (Vitamin B7) 10.7.1 Biochemical Mechanism 10.8 Niacin (Vitamin B3) 10.8.1 Biochemical Mechanism 10.9 Vitamin C 10.9.1 Biochemical Mechanism 10.9.2 Biological Functions 10.9.3 Loss of Vitamin C 10.9.4 Uses of Vitamin C 10.10 Vitamin D 10.10.1 The Chemical Structures 10.10.2 Biological Functions 10.10.3 Side Reactions of Irradiation 10.10.4 Thermal Reaction 10.11 Vitamin E 10.11.1 Thermal Decomposition 10.11.2 Chemical Oxidation 10.11.3 Free Radical Reactions 10.11.4 Quenching of Singlet Oxygen Supplementary Information Appendix 1: General Kinetics of Olefin Autoxidation Appendix 2: Singlet Oxygen A2.1 Photosensitized Oxygenation A2.2 Physical and Chemical Quenching Appendix 3: Where Do the Radicals Come From? A3.1 Photolysis A3.2 Photodissociation A3.3 Photosensitized Reaction A3.4 Radiolysis A3.5 Molecular Homolytic Decomposition A3.6 The Fenton Reaction A3.7 Enzyme-Catalyzed Reactions A3.8 Reduction Potentials Appendix 4: Flavonoids Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=193326

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