Advances in biopolymers for food science and technology /
Tallennettuna:
| Muut tekijät: | , , |
|---|---|
| Aineistotyyppi: | Elektroninen E-kirja |
| Kieli: | englanti |
| Julkaistu: |
Amsterdam, Netherlands :
Elsevier,
2024.
|
| Aiheet: | |
| Linkit: | ScienceDirect |
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| 050 | 4 | |a TP248.65.F66 | |
| 082 | 0 | 4 | |a 664/.024 |2 23/eng/20240610 |1 https://id.oclc.org/worldcat/ddc/E3DW3GtDmHGcJR6pXcvJfV84P6 |
| 245 | 0 | 0 | |a Advances in biopolymers for food science and technology / |c edited by Kunal Pal, Preetam Sarkar, Miguel Ângelo Cerqueira. |
| 264 | 1 | |a Amsterdam, Netherlands : |b Elsevier, |c 2024. | |
| 300 | |a 1 online resource. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 500 | |a Includes index. | ||
| 588 | 0 | |a Online resource; title from PDF title page (ScienceDirect, viewed June 10, 2024). | |
| 505 | 0 | |a Front Cover -- Advances in Biopolymers for Food Science and Technology -- Copyright Page -- Contents -- List of Contributors -- I General introduction -- 1 Introduction to biopolymers: functional and smart biopolymers -- 1.1 Introduction -- 1.2 Synthesis, characterization, and properties of biopolymers -- 1.2.1 Synthesis -- 1.2.2 Characterization -- 1.2.3 Properties -- 1.3 Methods of functionalization: design and fabrication -- 1.4 Application of biopolymers in the food industry -- 1.4.1 Functional biopolymer -- 1.4.2 Smart biopolymer -- 1.5 Current trends and market potential -- 1.6 Summary | |
| 505 | 8 | |a 3.5.1 Biopolymers in three-dimensional food printing -- 3.5.2 Association of biopolymer rheology with three dimensional food printing -- 3.6 Summary -- References -- II Biopolymeric formulations -- 4 Bigel-based nutraceutical delivery systems -- 4.1 Introduction -- 4.2 Evolution of the applications of bigels in the food sector -- 4.3 Identification of biopolymers by cooccurrence analysis of the keywords -- 4.3.1 Alginates -- 4.3.2 Carboxymethyl cellulose -- 4.3.3 Fish gelatin -- 4.3.4 Guar gum -- 4.3.5 Xanthan gum -- 4.4 Methods of preparation of bigels -- 4.4.1 Heating and homogenization method | |
| 505 | 8 | |a 4.4.2 Chemical crosslinking method -- 4.4.3 In situ method -- 4.5 Applications of bigels in nutraceutical delivery -- 4.6 Conclusion -- References -- 5 Oleogelation: current developments and perspectives to lipid-based oil structuring -- 5.1 Introduction -- 5.2 Background -- 5.2.1 Fats and oil -- 5.2.2 The good and bad fats -- 5.2.3 The need for solid fat -- 5.2.4 Alternatives of solid fat -- 5.3 Oleogels -- 5.3.1 Constituents of oleogels -- 5.3.1.1 Edible oils -- 5.3.1.2 Oleogelators -- 5.3.1.2.1 High-molecular-weight oleogelators -- 5.3.1.2.1.1 Polysaccharide -- 5.3.1.2.1.2 Proteins | |
| 505 | 8 | |a 5.3.1.2.2 Low-molecular-weight oleogelators -- 5.3.1.3 Crystal modifiers -- 5.4 Methods and mechanism of oleogel synthesis -- 5.4.1 Direct dispersion method -- 5.4.2 Indirect dispersion -- 5.5 Method of oleogel characterization -- 5.5.1 Critical gelation concentration -- 5.5.2 Microstructural evaluations -- 5.5.3 Molecular characterizations -- 5.5.4 Thermal analysis -- 5.5.5 Appearance and texture -- 5.6 Evolution of the field -- 5.7 Oleogels as a novel delivery system -- 5.7.1 Drug delivery application -- 5.7.2 Nutrient delivery application -- 5.8 Oleogels in food applications -- 5.9 Conclusion | |
| 650 | 0 | |a Food |x Biotechnology. | |
| 650 | 0 | |a Biopolymers. | |
| 650 | 6 | |a Aliments |x Biotechnologie. |0 (CaQQLa)201-0186661 | |
| 650 | 6 | |a Biopolymères. |0 (CaQQLa)201-0127997 | |
| 650 | 7 | |a Biopolymers |2 fast |0 (OCoLC)fst00832670 | |
| 650 | 7 | |a Food |x Biotechnology |2 fast |0 (OCoLC)fst00930473 | |
| 700 | 1 | |a Pal, Kunal, |e editor. |1 https://id.oclc.org/worldcat/entity/E39PCjGcrGyw8mFFfhYywQWGgX | |
| 700 | 1 | |a Sarkar, Preetam, |e editor. | |
| 700 | 1 | |a Cerqueira, Miguel Ângelo Parente Ribeiro, |e editor. |1 https://id.oclc.org/worldcat/entity/E39PCjFkjHvjG9cvG8pCCd64VP | |
| 776 | 0 | 8 | |i Print version: |z 0443190054 |z 9780443190056 |w (OCoLC)1385449717 |
| 856 | 4 | 0 | |3 ScienceDirect |u https://www.sciencedirect.com/science/book/9780443190056 |