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Opis: Functional Polymers in Food Science - Francesca Iemma, Umile Gianfranco Spizzirri, Giuseppe Cirillo

VOLUME I: Food Packaging Preface xi 1 Polymers and Food Packaging: A Short Overview 1 Umile Gianfranco Spizzirri, Giuseppe Cirillo and Francesca Iemma 1.1 Introduction 1 References 6 2 Polymers for Food Shelf-Life Extension 9 M. G. Volpe, M. Di Stasio, M. Paolucci and S. Moccia 2.1 Shelf-Life Concept 9 2.2 Shelf-Life Definitions 11 2.3 Measuring Shelf Life 21 2.4 Extending Shelf Life by Means of Food Packaging 29 2.5 The Role of Packaging 32 2.6 Innovative Polymers for Food Packaging Applications 36 2.7 Future Trends in Food Packaging 60 References 61 3 Transfer Phenomena in Food/Packaging System 67 Elmira Arab-Tehrany and Laura Sanchez Gonzalez 3.1 Introduction 67 3.2 Food-Packaging Interaction 69 3.3 Mass Transport Processes 70 3.4 Effects of Different Parameters on Partition Coefficient 75 3.5 Model Migrants 76 3.6 Instrumental Analyses 77 3.7 Conclusion 83 References 84 4 Production, Chemistry and Properties of Biopolymers in Food Science 95 Hima Puthussery, Rishika Prasad, Katarzyna Gorazda and Ipsita Roy 4.1 Introduction 95 4.2 Material Properties of Bioplastics Relevant to Food Packaging 98 4.3 Materials 101 4.4 Future Prospects 121 References 122 5 Modification Strategies of Proteins for Food Packaging Applications 127 Agustin Gonzalez, Miriam Cristina Strumia and Cecilia Ines Alvarez Igarzabal 5.1 Biopolymers as Packaging Materials 128 5.2 Protein-Based Materials for Packaging 131 5.3 SPI as a Base Material for Packaging 136 5.4 Conclusion 140 References 140 6 Films Based on Starches 147 Olivia Lopez, Maria Alejandra Garcia and Noemi Zaritzky 6.1 Introduction: General Aspects of Films Based on Native and Modified Starches 148 6.2 Characterization of Biodegradable Films Obtained by Casting from Different Native Starches and Acetylated Corn Starch 151 6.3 Development of Active Starch Films Containing an Antimicrobial Agent (Potassium Sorbate) 182 6.4 Advances in Starch Films Production Using Non-Casting Methods: Thermocompression and Blown Extrusion 184 6.5 Future Trends 196 References 197 7 Polysaccharides as Valuable Materials in Food Packaging 211 Alberto Jimenez, Maria Jose Fabra, Pau Talens and Amparo Chiralt 7.1 Introduction 212 7.2 Polysaccharides Used in Biodegradable Food Packaging 213 7.3 Formation and Main Characteristics of Polysaccharide-Based Films 218 7.4 Physicochemical Properties of Polysaccharide-Based Materials 221 7.5 Functionalization of Polysaccharide Materials 230 7.6 Applications of Polysaccharide-Based Materials in Food Packaging 237 References 241 8 Food Packaging for High Pressure Processing 253 Pablo Juliano, Tobias Richter and Roman Buckow 8.1 High Pressure Processing of Foods 254 8.2 Commercial HPP Applications and Packaging Formats 256 8.3 Modified Atmosphere Packaging (MAP) for HPP 259 8.4 Active Packaging Materials for HPP 268 8.5 Challenges Encountered after HPP 269 8.6 Laminate Selection for HPP at Low Temperature 270 8.7 Laminate Selection for HPP at High Temperature 273 8.8 Final Remarks 276 9 Inorganic-Organic Hybrid Polymers for Food Packaging 281 Sreejarani Kesavan Pillai and Suprakas Sinha Ray 9.1 Introduction 282 9.2 Classification and Terminology of Inorganic-Organic Hybrids 284 9.3 General Preparation Strategies for Organic-Inorganic Hybrid Polymers 287 9.4 Characteristics of Polymer-Based Food Packaging Materials 292 9.5 Hybrid Polymers in Packaging Applications 298 9.6 Current Status and Future Prospects 308 References 310 10 Antimicrobial Active Polymers in Food Packaging 323 Maria Jose Galotto, Abel Guarda and Carolina Lopez de Discastillo 323 10.1 Introduction to Food Packaging 323 10.2 Antimicrobial Agents 327 10.3 Antimicrobial Construction and Release System 341 10.4 Conclusions 345 11 Recycling of Food Packaging Materials 355 Marek Kozlowski 11.1 Introduction 355 11.2 European Policy on Packaging Waste and Raw Materials 357 11.3 Packaging 361 11.4 Recovery Systems 367 11.5 Bioplastics 390 11.6 Polymer Nanocomposites 393 11.7 Polymer Blends 396 References 397 12 Food Applications of Active and Intelligent Packaging: Legal Issues and Safety Concerns 401 Donatella Restuccia, Francesco Puoci, Ortensia I. Parisi and Nevio Picci 12.1 Introduction 402 12.2 AP and IP: Main Characteristics and Applications 404 12.3 Legal Issues 414 12.4 Dossier Submission and EFSA Safety Assessment 420 12.5 Conclusions 425 References 426 Index 431 VOLUME II: Food Processing Preface xiii 1 Functional Polymers for Food Processing 1 Giuseppe Cirillo, Umile Gianfranco Spizzirri and Francesca Iemma 1.1 Introduction 1 1.2 Food Preparation 2 1.3 Food Processing: Rheology 5 1.4 Functional Foods and Nutraceuticals 5 References 6 2 Polyacrylamide Addition to Soils: Impacts on Soil Structure and Stability 9 Guy J. Levy and David N. Warrington 2.1 Introduction 9 2.2 Polyacrylamide (PAM) Properties and Interactions with Soil 10 2.3 Polymer Effects on Aggregate Stability 14 2.4 PAM Effects on Soil Saturated Hydraulic Conductivity 16 2.5 PAM Effects on Infiltration, Runoff and Erosion 19 2.6 Concluding Comments 25 References 26 3 Functional Polymeric Membrane in Agriculture 33 Yuichi Mori 3.1 Introduction 33 3.2 Principle of Imec 34 3.3 Imec System 37 3.4 Plant Cultivation by Imec System 39 3.5 Comparison between Imec and Hydroponics 40 3.6 Current Domestic State of Imec Growth 42 3.7 Imec Vegetables besides Tomato 43 3.8 Imec Changes Barren Land to Farming Land 43 3.9 Current State of Overseas Growth of Imec 45 References 45 4 Enzymes Used in Animal Feed: Leading Technologies and Forthcoming Developments 47 Daniel Menezes-Blackburn and Ralf Greiner 4.1 Introduction: General Outline and Value Drivers 48 4.2 Feed Digestive Enzymes 49 4.3 Actual and Potential Feed Enzyme Market 59 4.4 Advances in Feed Enzyme Technology 60 4.5 Conclusions and Future Perspectives 63 Acknowledgments 63 References 63 5 Interaction of Biomolecules with Synthetic Polymers during Food Processing 75 K. Narsaiah 5.1 Introduction 75 5.2 Basic Biomolecules in Food and Their Interactions with Synthetic Polymers 76 5.3 Membranes for Food Processing 78 5.4 Chromatography for Food Processing 91 5.5 Analogy of Ultrafiltration and Size Exclusion Chromatography 92 5.6 Future Perspectives of Membranes and Chromatography 93 References 94 6 Rheological Properties of Non-starch Polysaccharides in Food Science 99 Anna Ptaszek, Pawel Ptaszek and Marcin Lukasiewicz 6.1 Non-starch Hydrocolloids 99 6.2 Rheological Properties of Non-starch Hydrocolloid Systems 108 References 129 7 Polysaccharides as Bioactive Components of Functional Food 133 Patricia Peso-Echarri, Carlos Alberto Gonzalez-Bermudez, Gaspar Ros-Berruezo, Carmen Martinez-Gracia and Carmen Frontela-Saseta 7.1 Introduction 134 7.2 Functional Foods 135 7.3 Polysaccharides from Seaweed 137 7.4 Functional Activity of Polysaccharides 141 7.5 Conclusions 150 References 150 8 Milk Proteins: Functionality and Use in Food Industry 159 Seval Andic and Gokhan Boran 8.1 Introduction 159 8.2 Milk Proteins 161 8.3 Milk Protein Products 163 8.4 Functional Properties of Milk Proteins 166 8.5 Conclusions 174 References 175 9 Bioactive Peptides from Meat Proteins as Functional Food Components 181 Jianping Wu, Forough Jahandideh, Wenlin Yu and Kaustav Majumder 9.1 Introduction 181 9.2 Generation of Bioactive Peptides in Meat 183 9.3 Meat-Derived Bioactive Proteins and Peptides 184 9.4 Conclusion 196 References 197 10 Antioxidant Polymers: Engineered Materials as Food Preservatives and Functional Foods 209 Manuela Curcio and Nevio Picci 10.1 Introduction 209 10.2 Antioxidant Polymers as Food Additives 211 10.3 Antioxidant Polymers as Dietary Supplements and Functional Foods 215 10.4 Conclusion 223 References 223 11 Biopolymers for Administration and Gastrointestinal Delivery of Functional Food Ingredients and Probiotic Bacteria 231 Kasipathy Kailasapathy 11.1 Introduction 231 11.2 Characteristics of the Gastrointestinal Tract 233 11.3 Bioencapsulation Techniques for Administration and Gastrointestinal Delivery 237 11.4 Polymeric Materials for Microencapsulation 247 11.5 Biopolymers in the Encapsulation of Nonmicrobial Functional Food Ingredients 250 11.6 Biopolymers in the Encapsulation of Functional Microbes (Probiotics) for Administration and Gastrointestinal Delivery 255 11.7 Conclusion and Future Trends 258 References 259 12 Cyclodextrin as a Food Additive in Food Processing 267 Katia Martina and Giancarlo Cravotto 12.1 Introduction 268 12.2 Inclusion Complex Formation 270 12.3 Covalent Polymer Networks Containing Cyclodextrins 271 12.4 Regulatory Issues for CDs as Food Additives and Use in Food Processing 271 12.5 Applications of CD in Food 272 12.6 Cholesterol Sequestration 273 12.7 Taste Modifiers 274 12.8 Product Stability and Food Preservatives - Improving Shelf Life 277 12.9 Nutraceutical Carriers - Functional Foods 277 12.10 Packaging 278 12.11 Conclusion 281 References 282 13 Enzymes and Inhibitors in Food and Health 289 Nana Akyaa Ackaah-Gyasi, Priyanki Patel, Julie Ducharme, Hui Yin Fan and Benjamin K. Simpson 13.1 Introduction 290 13.2 Traditional Methods of Producing Enzymes 294 13.3 Biotechnological Methods for Producing Enzyme 299 13.4 Enzymes in Food Processing 309 13.5 Endogenous Enzyme Inhibitors from Food Materials 313 13.6 Concluding Remarks 320 References 321 Index 329


Szczegóły: Functional Polymers in Food Science - Francesca Iemma, Umile Gianfranco Spizzirri, Giuseppe Cirillo

Tytuł: Functional Polymers in Food Science
Autor: Francesca Iemma, Umile Gianfranco Spizzirri, Giuseppe Cirillo
Producent: John Wiley
ISBN: 9781119111962
Rok produkcji: 2015
Oprawa: Twarda
Waga: 0.67 kg


Recenzje: Functional Polymers in Food Science - Francesca Iemma, Umile Gianfranco Spizzirri, Giuseppe Cirillo

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Functional Polymers in Food Science

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VOLUME I: Food Packaging Preface xi 1 Polymers and Food Packaging: A Short Overview 1 Umile Gianfranco Spizzirri, Giuseppe Cirillo and Francesca Iemma 1.1 Introduction 1 References 6 2 Polymers for Food Shelf-Life Extension 9 M. G. Volpe, M. Di Stasio, M. Paolucci and S. Moccia 2.1 Shelf-Life Concept 9 2.2 Shelf-Life Definitions 11 2.3 Measuring Shelf Life 21 2.4 Extending Shelf Life by Means of Food Packaging 29 2.5 The Role of Packaging 32 2.6 Innovative Polymers for Food Packaging Applications 36 2.7 Future Trends in Food Packaging 60 References 61 3 Transfer Phenomena in Food/Packaging System 67 Elmira Arab-Tehrany and Laura Sanchez Gonzalez 3.1 Introduction 67 3.2 Food-Packaging Interaction 69 3.3 Mass Transport Processes 70 3.4 Effects of Different Parameters on Partition Coefficient 75 3.5 Model Migrants 76 3.6 Instrumental Analyses 77 3.7 Conclusion 83 References 84 4 Production, Chemistry and Properties of Biopolymers in Food Science 95 Hima Puthussery, Rishika Prasad, Katarzyna Gorazda and Ipsita Roy 4.1 Introduction 95 4.2 Material Properties of Bioplastics Relevant to Food Packaging 98 4.3 Materials 101 4.4 Future Prospects 121 References 122 5 Modification Strategies of Proteins for Food Packaging Applications 127 Agustin Gonzalez, Miriam Cristina Strumia and Cecilia Ines Alvarez Igarzabal 5.1 Biopolymers as Packaging Materials 128 5.2 Protein-Based Materials for Packaging 131 5.3 SPI as a Base Material for Packaging 136 5.4 Conclusion 140 References 140 6 Films Based on Starches 147 Olivia Lopez, Maria Alejandra Garcia and Noemi Zaritzky 6.1 Introduction: General Aspects of Films Based on Native and Modified Starches 148 6.2 Characterization of Biodegradable Films Obtained by Casting from Different Native Starches and Acetylated Corn Starch 151 6.3 Development of Active Starch Films Containing an Antimicrobial Agent (Potassium Sorbate) 182 6.4 Advances in Starch Films Production Using Non-Casting Methods: Thermocompression and Blown Extrusion 184 6.5 Future Trends 196 References 197 7 Polysaccharides as Valuable Materials in Food Packaging 211 Alberto Jimenez, Maria Jose Fabra, Pau Talens and Amparo Chiralt 7.1 Introduction 212 7.2 Polysaccharides Used in Biodegradable Food Packaging 213 7.3 Formation and Main Characteristics of Polysaccharide-Based Films 218 7.4 Physicochemical Properties of Polysaccharide-Based Materials 221 7.5 Functionalization of Polysaccharide Materials 230 7.6 Applications of Polysaccharide-Based Materials in Food Packaging 237 References 241 8 Food Packaging for High Pressure Processing 253 Pablo Juliano, Tobias Richter and Roman Buckow 8.1 High Pressure Processing of Foods 254 8.2 Commercial HPP Applications and Packaging Formats 256 8.3 Modified Atmosphere Packaging (MAP) for HPP 259 8.4 Active Packaging Materials for HPP 268 8.5 Challenges Encountered after HPP 269 8.6 Laminate Selection for HPP at Low Temperature 270 8.7 Laminate Selection for HPP at High Temperature 273 8.8 Final Remarks 276 9 Inorganic-Organic Hybrid Polymers for Food Packaging 281 Sreejarani Kesavan Pillai and Suprakas Sinha Ray 9.1 Introduction 282 9.2 Classification and Terminology of Inorganic-Organic Hybrids 284 9.3 General Preparation Strategies for Organic-Inorganic Hybrid Polymers 287 9.4 Characteristics of Polymer-Based Food Packaging Materials 292 9.5 Hybrid Polymers in Packaging Applications 298 9.6 Current Status and Future Prospects 308 References 310 10 Antimicrobial Active Polymers in Food Packaging 323 Maria Jose Galotto, Abel Guarda and Carolina Lopez de Discastillo 323 10.1 Introduction to Food Packaging 323 10.2 Antimicrobial Agents 327 10.3 Antimicrobial Construction and Release System 341 10.4 Conclusions 345 11 Recycling of Food Packaging Materials 355 Marek Kozlowski 11.1 Introduction 355 11.2 European Policy on Packaging Waste and Raw Materials 357 11.3 Packaging 361 11.4 Recovery Systems 367 11.5 Bioplastics 390 11.6 Polymer Nanocomposites 393 11.7 Polymer Blends 396 References 397 12 Food Applications of Active and Intelligent Packaging: Legal Issues and Safety Concerns 401 Donatella Restuccia, Francesco Puoci, Ortensia I. Parisi and Nevio Picci 12.1 Introduction 402 12.2 AP and IP: Main Characteristics and Applications 404 12.3 Legal Issues 414 12.4 Dossier Submission and EFSA Safety Assessment 420 12.5 Conclusions 425 References 426 Index 431 VOLUME II: Food Processing Preface xiii 1 Functional Polymers for Food Processing 1 Giuseppe Cirillo, Umile Gianfranco Spizzirri and Francesca Iemma 1.1 Introduction 1 1.2 Food Preparation 2 1.3 Food Processing: Rheology 5 1.4 Functional Foods and Nutraceuticals 5 References 6 2 Polyacrylamide Addition to Soils: Impacts on Soil Structure and Stability 9 Guy J. Levy and David N. Warrington 2.1 Introduction 9 2.2 Polyacrylamide (PAM) Properties and Interactions with Soil 10 2.3 Polymer Effects on Aggregate Stability 14 2.4 PAM Effects on Soil Saturated Hydraulic Conductivity 16 2.5 PAM Effects on Infiltration, Runoff and Erosion 19 2.6 Concluding Comments 25 References 26 3 Functional Polymeric Membrane in Agriculture 33 Yuichi Mori 3.1 Introduction 33 3.2 Principle of Imec 34 3.3 Imec System 37 3.4 Plant Cultivation by Imec System 39 3.5 Comparison between Imec and Hydroponics 40 3.6 Current Domestic State of Imec Growth 42 3.7 Imec Vegetables besides Tomato 43 3.8 Imec Changes Barren Land to Farming Land 43 3.9 Current State of Overseas Growth of Imec 45 References 45 4 Enzymes Used in Animal Feed: Leading Technologies and Forthcoming Developments 47 Daniel Menezes-Blackburn and Ralf Greiner 4.1 Introduction: General Outline and Value Drivers 48 4.2 Feed Digestive Enzymes 49 4.3 Actual and Potential Feed Enzyme Market 59 4.4 Advances in Feed Enzyme Technology 60 4.5 Conclusions and Future Perspectives 63 Acknowledgments 63 References 63 5 Interaction of Biomolecules with Synthetic Polymers during Food Processing 75 K. Narsaiah 5.1 Introduction 75 5.2 Basic Biomolecules in Food and Their Interactions with Synthetic Polymers 76 5.3 Membranes for Food Processing 78 5.4 Chromatography for Food Processing 91 5.5 Analogy of Ultrafiltration and Size Exclusion Chromatography 92 5.6 Future Perspectives of Membranes and Chromatography 93 References 94 6 Rheological Properties of Non-starch Polysaccharides in Food Science 99 Anna Ptaszek, Pawel Ptaszek and Marcin Lukasiewicz 6.1 Non-starch Hydrocolloids 99 6.2 Rheological Properties of Non-starch Hydrocolloid Systems 108 References 129 7 Polysaccharides as Bioactive Components of Functional Food 133 Patricia Peso-Echarri, Carlos Alberto Gonzalez-Bermudez, Gaspar Ros-Berruezo, Carmen Martinez-Gracia and Carmen Frontela-Saseta 7.1 Introduction 134 7.2 Functional Foods 135 7.3 Polysaccharides from Seaweed 137 7.4 Functional Activity of Polysaccharides 141 7.5 Conclusions 150 References 150 8 Milk Proteins: Functionality and Use in Food Industry 159 Seval Andic and Gokhan Boran 8.1 Introduction 159 8.2 Milk Proteins 161 8.3 Milk Protein Products 163 8.4 Functional Properties of Milk Proteins 166 8.5 Conclusions 174 References 175 9 Bioactive Peptides from Meat Proteins as Functional Food Components 181 Jianping Wu, Forough Jahandideh, Wenlin Yu and Kaustav Majumder 9.1 Introduction 181 9.2 Generation of Bioactive Peptides in Meat 183 9.3 Meat-Derived Bioactive Proteins and Peptides 184 9.4 Conclusion 196 References 197 10 Antioxidant Polymers: Engineered Materials as Food Preservatives and Functional Foods 209 Manuela Curcio and Nevio Picci 10.1 Introduction 209 10.2 Antioxidant Polymers as Food Additives 211 10.3 Antioxidant Polymers as Dietary Supplements and Functional Foods 215 10.4 Conclusion 223 References 223 11 Biopolymers for Administration and Gastrointestinal Delivery of Functional Food Ingredients and Probiotic Bacteria 231 Kasipathy Kailasapathy 11.1 Introduction 231 11.2 Characteristics of the Gastrointestinal Tract 233 11.3 Bioencapsulation Techniques for Administration and Gastrointestinal Delivery 237 11.4 Polymeric Materials for Microencapsulation 247 11.5 Biopolymers in the Encapsulation of Nonmicrobial Functional Food Ingredients 250 11.6 Biopolymers in the Encapsulation of Functional Microbes (Probiotics) for Administration and Gastrointestinal Delivery 255 11.7 Conclusion and Future Trends 258 References 259 12 Cyclodextrin as a Food Additive in Food Processing 267 Katia Martina and Giancarlo Cravotto 12.1 Introduction 268 12.2 Inclusion Complex Formation 270 12.3 Covalent Polymer Networks Containing Cyclodextrins 271 12.4 Regulatory Issues for CDs as Food Additives and Use in Food Processing 271 12.5 Applications of CD in Food 272 12.6 Cholesterol Sequestration 273 12.7 Taste Modifiers 274 12.8 Product Stability and Food Preservatives - Improving Shelf Life 277 12.9 Nutraceutical Carriers - Functional Foods 277 12.10 Packaging 278 12.11 Conclusion 281 References 282 13 Enzymes and Inhibitors in Food and Health 289 Nana Akyaa Ackaah-Gyasi, Priyanki Patel, Julie Ducharme, Hui Yin Fan and Benjamin K. Simpson 13.1 Introduction 290 13.2 Traditional Methods of Producing Enzymes 294 13.3 Biotechnological Methods for Producing Enzyme 299 13.4 Enzymes in Food Processing 309 13.5 Endogenous Enzyme Inhibitors from Food Materials 313 13.6 Concluding Remarks 320 References 321 Index 329

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Szczegóły: Functional Polymers in Food Science - Francesca Iemma, Umile Gianfranco Spizzirri, Giuseppe Cirillo

Tytuł: Functional Polymers in Food Science
Autor: Francesca Iemma, Umile Gianfranco Spizzirri, Giuseppe Cirillo
Producent: John Wiley
ISBN: 9781119111962
Rok produkcji: 2015
Oprawa: Twarda
Waga: 0.67 kg


Recenzje: Functional Polymers in Food Science - Francesca Iemma, Umile Gianfranco Spizzirri, Giuseppe Cirillo

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