| 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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