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Advances in biopolymers for food science and technology /

Gardado en:
Detalles Bibliográficos
Outros autores: Pal, Kunal (Editor), Sarkar, Preetam (Editor), Cerqueira, Miguel Ângelo Parente Ribeiro (Editor)
Formato: Electrónico eBook
Idioma:inglés
Publicado: Amsterdam, Netherlands : Elsevier, 2024.
Subjects:
Food > Biotechnology.
Biopolymers.
Aliments > Biotechnologie.
Biopolymères.
Biopolymers
Food > Biotechnology
Acceso en liña:ScienceDirect
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Table of Contents:
  • 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
  • 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
  • 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
  • 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

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