Novel Macromolecules In Food Systems

Download Read Online Novel Macromolecules In Food Systems book
Author: George Doxastakis
Publisher: Elsevier Science
ISBN: 9780444829320
Size: 29.30 MB
Format: PDF, Mobi
View: 7107

Novel Macromolecules In Food Systems by George Doxastakis


Original Title: Novel Macromolecules In Food Systems

Applying recent advances in biological and physical sciences, food scientists have created "novel food ingredients" enzymatically, chemically or microbiologically. Chief among these are "novel proteins and polysaccharides" which, like the more established traditional macromolecules, can perform multifunctional roles such as thickening, stabilization, gelation or encapsulation and in this way determine to a large extent the shelf life, texture and nutritional value of natural and processed foods. Featuring the latest advances on chemistry, structure and functional properties of "novel proteins and polysaccharides", with an emphasis on fundamental structure-function relationships, this book will be valuable to all those working in product development and fundamental food research.

Protein Functionality In Food Systems

Download Read Online Protein Functionality In Food Systems book
Author: Navam S. Hettiarachchy
Publisher: CRC Press
ISBN: 9780824791971
Size: 44.90 MB
Format: PDF, Docs
View: 6421

Protein Functionality In Food Systems by Navam S. Hettiarachchy


Original Title: Protein Functionality In Food Systems

This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as novel ingredients. Properties such as solubility, viscosity, gelation, emulsification and loam formation are discussed.

Food Polysaccharides And Their Applications

Download Read Online Food Polysaccharides And Their Applications book
Author: Alistair M. Stephen
Publisher: CRC Press
ISBN: 1420015168
Size: 72.78 MB
Format: PDF
View: 2043

Food Polysaccharides And Their Applications by Alistair M. Stephen


Original Title: Food Polysaccharides And Their Applications

Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physical properties of the main classes of polysaccharaides consumed as food, highlighting their nutritional value and their technological characteristics. Chapters in this new edition detail the source, biosynthesis, molecular structures, and physical properties of polysaccharides. They also explore production and uses in food formulations; the effects of cooking and interactions with proteins, lipids, sugars, and metal ions; analytical methods, including identification and quantitative determination; and nutritional and ecological considerations with emphasis on genetic engineering of food crops. The editors carefully balance coverage of fundamental aspects and practical implications for the food industry. What’s New in the Second Edition: Explains the preparation of new starch esters and improved techniques for the production of acid-converted and oxidized starches Details new information on the natural functions of cell wall polysaccharides of seeds in relation to their molecular structures, biosynthesis and enzymatic hydrolysis Presents additional references that include those relating to IR and NMR spectrometric methods of analysis

Proteins In Food Processing

Download Read Online Proteins In Food Processing book
Author: Rickey Yada
Publisher: Elsevier
ISBN: 1855738376
Size: 72.47 MB
Format: PDF, Kindle
View: 3972

Proteins In Food Processing by Rickey Yada


Original Title: Proteins In Food Processing

Proteins are essential dietary components and have a significant effect on food quality. Edited by a leading expert in the field and with a distinguished international team of contributors Proteins in food processing reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins and proteins from oil-producing plants, cereals and seaweed. Part two illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modelling protein behaviour, extracting and purifying proteins and reducing their allergenicity. A final group of chapters are devoted to the functional value of proteins and how they are used as additives in foods. Proteins in food processing is a comprehensive and authoritative reference for the food processing industry. Reviews the wide range of protein sources available Examines ways of modifying protein sources Discusses the use of proteins to enhance the nutritional, textural and other qualities of food products

Engineering Aspects Of Food Emulsification And Homogenization

Download Read Online Engineering Aspects Of Food Emulsification And Homogenization book
Author: Marilyn Rayner
Publisher: CRC Press
ISBN: 1498760155
Size: 20.43 MB
Format: PDF, ePub, Docs
View: 3948

Engineering Aspects Of Food Emulsification And Homogenization by Marilyn Rayner


Original Title: Engineering Aspects Of Food Emulsification And Homogenization

Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at least) three different scientific specializations. Engineering Aspects of Food Emulsification and Homogenization describes the state-of-the-art technology and brings together aspects from physical chemistry, fluid mechanics, and chemical engineering. The book explores the unit operations used in emulsification and homogenization processes, using fundamental theory from different fields to discuss design and function of different emulsification techniques. This book summarizes the present understanding of the involved physical–chemical processes as well as specific information about the limits and possibilities for the different types of emulsifying equipment. It covers colloidal chemistry and engineering aspects of emulsification and discusses high-energy and low-energy emulsification methods. The chapters highlight low-energy emulsification processes such as membrane emulsification that are now industrially feasible. Dramatically more energy-efficient processes are being developed, and this book clarifies their present limitations, such us scale-up and achievable droplet sizes. The present literature on emulsification is, to a large degree, influenced by the division between physical chemistry, fluid dynamics, and chemical engineering. Written by experts drawn from academia and industry, this book brings those areas together to provide a comprehensive resource that gives a deeper understanding of emulsification and homogenization in food product development.

Chitosan Based Systems For Biopharmaceuticals

Download Read Online Chitosan Based Systems For Biopharmaceuticals book
Author: Bruno Sarmento
Publisher: John Wiley & Sons
ISBN: 1119964075
Size: 22.14 MB
Format: PDF
View: 1289

Chitosan Based Systems For Biopharmaceuticals by Bruno Sarmento


Original Title: Chitosan Based Systems For Biopharmaceuticals

Chitosan is a linear polysaccharide commercially produced by the deacetylation of chitin. It is non-toxic, biodegradable, biocompatible, and acts as a bioadhesive with otherwise unstable biomolecules - making it a valuable component in the formulation of biopharmaceutical drugs. Chitosan-Based Systems for Biopharmaceuticals provides an extensive overview of the application of chitosan and its derivatives in the development and optimisation of biopharmaceuticals. The book is divided in four different parts. Part I discusses general aspects of chitosan and its derivatives, with particular emphasis on issues related to the development of biopharmaceutical chitosan-based systems. Part II deals with the use of chitosan and derivatives in the formulation and delivery of biopharmaceuticals, and focuses on the synergistic effects between chitosan and this particular subset of pharmaceuticals. Part III discusses specific applications of chitosan and its derivatives for biopharmaceutical use. Finally, Part IV presents diverse viewpoints on different issues such as regulatory, manufacturing and toxicological requirements of chitosan and its derivatives related to the development of biopharmaceutical products, as well as their patent status, and clinical application and potential. Topics covered include: chemical and technological advances in chitins and chitosans useful for the formulation of biopharmaceuticals physical properties of chitosan and derivatives in sol and gel states absorption promotion properties of chitosan and derivatives biocompatibility and biodegradation of chitosan and derivatives biological and pharmacological activity of chitosan and derivatives biological, chemical and physical compatibility of chitosan and biopharmaceuticals approaches for functional modification or crosslinking of chitosan use of chitosan and derivatives in conventional biopharmaceutical dosage forms manufacture techniques of chitosan-based microparticles and nanoparticles for biopharmaceuticals chitosan and derivatives for biopharmaceutical use: mucoadhesive properties chitosan-based systems for mucosal delivery of biopharmaceuticals chitosan-based delivery systems for mucosal vaccination chitosan-based nanoparticulates for oral delivery of biopharmaceuticals chitosan-based systems for ocular delivery of biopharmaceuticals chemical modification of chitosan for delivery of DNA and siRNA target-specific chitosan-based nanoparticle systems for nucleic acid delivery functional PEGylated chitosan systems for biopharmaceuticals stimuli-sensitive chitosan-based systems for biopharmaceuticals chitosan copolymers for biopharmaceuticals application of chitosan for anti-cancer biopharmaceutical delivery chitosan-based biopharmaceuticals scaffolds in tissue engineering and regenerative medicine wound healing properties of chitosan and its use in wound dressing biopharmaceuticals toxicological properties of chitosan and derivatives for biopharmaceutical applications regulatory status of chitosan and derivatives patentability and intellectual property issues quality control and good manufacturing practice preclinical and clinical use of chitosan and derivatives for biopharmaceuticals Chitosan-Based Systems for Biopharmaceuticals is an important compendium of fundamental concepts, practical tools and applications of chitosan-based biopharmaceuticals for researchers in academia and industry working in drug formulation and delivery, biopharmaceuticals, medicinal chemistry, pharmacy, bioengineering and new materials development.

Gums And Stabilisers For The Food Industry 11

Download Read Online Gums And Stabilisers For The Food Industry 11 book
Author: Peter A Williams
Publisher: Royal Society of Chemistry
ISBN: 1847551017
Size: 69.55 MB
Format: PDF
View: 828

Gums And Stabilisers For The Food Industry 11 by Peter A Williams


Original Title: Gums And Stabilisers For The Food Industry 11

The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. Gums and Stabilisers for the Food Industry 11 presents the latest research in the field of hydrocolloids used in food. Bringing together contributions from international experts, the first section of the book investigates the advances in structure determination and characterisation of hydrocolloids, including the use of capillary electrophoresis. Later sections deal with rheological aspects of hydrocolloids in solutions and gels; the application of hydrocolloids in real food systems; and the interfacial behaviour and gelation of proteins. A discussion of the influence of hydrocolloids on human health is also included. Researchers and other professionals in industry and academia, particularly those involved directly with food science, will welcome this title as a source of the very latest information.

New And Developing Sources Of Food Proteins

Download Read Online New And Developing Sources Of Food Proteins book
Author: B.J.F. Hudson
Publisher: Springer Science & Business Media
ISBN: 9780412584206
Size: 68.62 MB
Format: PDF, Docs
View: 1566

New And Developing Sources Of Food Proteins by B.J.F. Hudson


Original Title: New And Developing Sources Of Food Proteins

'This book is a good source of information and a valuable asset for the food technologist, agriculturist and biotechnologist... Considering the amount of information packed in this book and its concise layout, we would say this book is definitely worth its recommend price.' - Bioseparation

Functional Properties Of Food Macromolecules

Download Read Online Functional Properties Of Food Macromolecules book
Author: S.E. Hill
Publisher: Springer Science & Business Media
ISBN: 9780751404210
Size: 54.48 MB
Format: PDF, ePub
View: 7185

Functional Properties Of Food Macromolecules by S.E. Hill


Original Title: Functional Properties Of Food Macromolecules

When developing new food products, it is important to understand the major mechanisms of food macromolecule interactions. The first edition of this book provided a useful scientific and theoretical base describing the reasons for polymer action. The second edition updates the substantial progress that has occurred during the last ten years in many aspects of understanding, measuring, and utilizing functional macromolecules. The shift to analyzing mixtures rather than single polymers is assessed and the relevant interactions that are known to take place between the large molecules are examined. A new chapter on high pressure processing is included to show the importance of new methodology to texturize proteins. The book is an essential reference for food scientists who need to understand the fundamental principles that underlie functional behavior of interacting food macromolecules.

Recent Books :