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" Functional polymers in food science : "
edited by Giuseppe Cirillo, Umile Gianfranco Spizzirri, and Francesca Iemma
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BL
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661884
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dltt
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| Title & Author
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Functional polymers in food science : : from technology to biology.\ edited by Giuseppe Cirillo, Umile Gianfranco Spizzirri, and Francesca Iemma
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1 online resource (xiii, 335 pages)
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| ISBN
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9781119108573
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: 1119108578
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: 9781119108580
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: 1119108586
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9781118595183
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1118595181
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| Bibliographies/Indexes
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Includes bibliographical references and index
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| Contents
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Functional Polymers for Food Processing / Giuseppe Cirillo, Umile Gianfranco Spizzirri, Francesca Iemma -- Introduction -- Food Preparation -- Functional Polymers in Agriculture -- Functional Polymers and Animal Feed -- Food Processing: Rheology -- Functional Foods and Nutraceuticals -- References -- Polyacrylamide Addition to Soils: Impacts on Soil Structure and Stability / Guy J. Levy, David N. Warrington -- Introduction -- Polyacrylamide (PAM) Properties and interactions with Soil -- Polymer-Clay Interactions -- Polymer-Bulk Soil Interactions -- Polymer Effects on Aggregate Stability -- PAM Effects on Soil Saturated Hydraulic Conductivity -- PAM Effects on Infiltration, Runoff and Erosion -- Furrow Irrigation -- Rain and Overhead Irrigation Conditions -- Concluding Comments -- References -- Functional Polymeric Membrane in Agriculture / Yuichi Mori -- Introduction -- Principle of Imec -- Imec System -- Plant Cultivation by Imec System -- Comparison between Imec and Hydroponics -- Nutrition Value -- Profitability -- Current Domestic State of Imec Growth -- Imec Vegetables besides Tomato -- Imec Changes Barren Land to Farming Land -- Current State of Overseas Growth of Imec -- References -- Enzymes Used in Animal Feed: Leading Technologies and Forthcoming Developments / Daniel Menezes-Blackburn, Ralf Greiner -- Introduction: General Outline and Value Drivers -- Feed Digestive Enzymes -- Phytases -- Carbohydrases -- Proteases -- Implications of Multiple Enzyme Formulations -- Actual and Potential Feed Enzyme Market -- Advances in Feed Enzyme Technology -- Enhancing Enzyme Preparation Properties -- Other Research Demands and Unsolved Questions -- Conclusions and Future Perspectives -- Acknowledgments -- References -- Interaction of Biomolecules with Synthetic Polymers during Food Processing / K. Narsaiah -- Introduction -- Basic Biomolecules in Food and Their Interactions with Synthetic Polymers -- Membranes for Food Processing -- Membrane Filtration -- Membrane Materials and Configurations -- Membrane Applications in Food Industry -- Membrane Fouling and Its Control in Food Industry -- Effect of Fouling on Transmission -- Effect of Protein Charge on Transmission -- Chromatography for Food Processing -- Analogy of Ultrafiltration and Size Exclusion Chromatography -- Future Perspectives of Membranes and Chromatography -- References -- Rheological Properties of Non-starch Polysaccharides in Food Science / Anna Ptaszek, Pawel Ptaszek, Marcin Lukasiewicz -- Non-starch Hydrocolloids -- Xanthan Gum (XG) -- Guar Gum (GG) -- Inulin (IN) -- Carrageenan (CA) -- Carboxymethylcellulose (CMC) -- Rheological Properties of Non-starch Hydrocolloid Systems -- Viscoelasticity -- Nomenclature -- References -- Polysaccharides as Bioactive Components of Functional Food / Patricia Peso-Echarri, Carlos Alberto González-Bermúdez, Gaspar Ros-Berruezo, Carmen Martínez-Graciá, Carmen Frontela-Saseta -- Introduction -- Functional Foods -- Polysaccharides from Seaweed -- Alginates -- Fucoidans -- Carrageenans -- Ulvans -- Functional Activity of Polysaccharides -- Anticoagulant Activity -- Antioxidant Activity -- Modulation of Intestinal Microbiota: Prebiotic Activity -- Lowering Cholesterol Levels and Reducing Glucose Absorption -- Immunomodulating Activity -- Antiviral Activity -- Appetite Regulation -- Antiangiogenic and Antitumoral Activity -- Conclusions -- References -- Milk Proteins: Functionality and Use in Food Industry / Seval Andiç, Gökhan Boran -- Introduction -- Milk Proteins -- Caseins -- Whey Proteins -- Milk Protein Products -- Functional Properties of Mille Proteins -- Solubility of Milk Proteins -- Foaming Properties -- Emulsifying Properties -- Gelation Properties -- Flavor Binding Properties -- Other Properties -- Conclusions -- References -- Bioactive Peptides from Meat Proteins as Functional Food Components / Jianping Wu, Forough Jahandideh, Wenlin Yu, Kaustav Majumder -- Introduction -- Generation of Bioactive Peptides in Meat -- Meat-Derived Bioactive Proteins and Peptides -- Antioxidant Peptides -- Antihypertensive Peptides -- Lipid-Lowering Peptides -- Antimicrobial Peptides -- Antithrombotic Peptides -- Conclusion -- References -- Antioxidant Polymers: Engineered Materials as Food Preservatives and Functional Foods / Manuela Curdo, Nevio Picei -- Introduction -- Antioxidant Polymers as Food Additives -- Naturally Occurring Antioxidant Polymers as Food Additives -- Antioxidant-Polymers Conjugates as Food Additives -- Antioxidant Polymers as Dietary Supplements and Functional Foods -- Naturally Occurring Polymeric Antioxidants as Dietary Supplements -- Antioxidant-Polymer Conjugates as Dietary Supplements -- Conclusion -- References -- Biopolymers for Administration and Gastrointestinal Delivery of Functional Food Ingredients and Probiotic Bacteria / Kasipathy Kailasapathy -- Introduction -- Characteristics of the Gastrointestinal Tract -- Microbiota Composition of the Human Gastrointestinal Tract -- Microbiota of the adult GI tract -- Administration and Gastrointestinal Delivery -- Bioencapsulation Techniques for Administration and Gastrointestinal Delivery -- Emulsions and Extrusion Using Hydrocolloids -- Coacervation -- Inclusion Complexing and Encapsulation -- Encapsulation in Polymer Systems -- Encapsulation by Spray-Coating -- Encapsulation by Spray-Drying -- Encapsulation by Spray- and Freeze-Drying -- Encapsulation by Spray-Chilling/Spray-Cooling -- Fluidized Bed Encapsulation -- Extrusion -- Polymeric Materials for Microencapsulation -- Biopolymers in the Encapsulation of Nonmicrobial Functional Food Ingredients -- Biopolymers in the Encapsulation of Functional Microbes (Probiotics) for Administration and Gastrointestinal Delivery -- Conclusion and Future Trends -- References -- Cyclodextrin as a Food Additive in Food Processing / Katia Martina, Giancarlo Cravotto -- Introduction -- Inclusion Complex Formation -- Covalent Polymer Networks Containing Cyclodextrins -- Regulatory Issues for CDs as Food Additives and Use in Food Processing -- Applications of CD in Food -- Cholesterol Sequestration -- Taste Modifiers -- Product Stability and Food Preservatives - Improving Shelf Life -- Nutraceutical Carriers - Functional Foods -- Packaging -- Cholesterol Sequestration -- Product Stability and Food Preservatives -Improving Shelf Life -- Conclusion -- References -- Enzymes and Inhibitors in Food and Health / Nana Akyaa Ackaah-Gyasi, Priyanki Patel, Julie Ducharme, Hui Yin Fan, Benjamin K. Simpson -- Introduction -- Traditional Methods of Producing Enzymes -- Enzyme Purification Procedures -- Characterization of Purified Enzymes -- Biotechnological Methods for Producing Enzyme -- Conventional Cloning Methods -- Recent Cloning Methods -- Enzymes in Food Processing -- Proteases -- Carbohydrases -- Lipases -- Transglutaminases -- Oxidoreductases -- Glucose Isomerase -- Endogenous Enzyme Inhibitors from Food Materials -- Enzyme Inhibition -- Natural Enzyme Inhibitor Sources -- Natural Enzyme Inhibitors in Food Processing Applications -- Concluding Remarks -- References
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Food-- Packaging.
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Polymers.
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Food-- Safety measures.
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Food-- Technological innovations.
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Food-- Packaging.
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Polymers.
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Food Safety
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Food Technology
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| Dewey Classification
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664/.09
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| LC Classification
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TP374.F86 2015
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| NLM classification
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WA 695
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| Added Entry
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Cirillo, Giuseppe,1980-
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Spizzirri, Umile Gianfranco
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Iemma, Francesca
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| Added Entry
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Ohio Library and Information Network.
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| Parallel Title
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Food processing
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