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Advances in Biopolymers for Food Science and Technology
- 1st Edition - May 31, 2024
- Editors: Kunal Pal, Preetam Sarkar, Miguel Cerqueira
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 1 9 0 0 5 - 6
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 1 9 0 0 6 - 3
Advances in Biopolymers for Food Science and Technology brings together the latest techniques for the preparation of bio-based polymeric materials for novel food applic… Read more
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Request a sales quoteAdvances in Biopolymers for Food Science and Technology brings together the latest techniques for the preparation of bio-based polymeric materials for novel food applications. Sections introduce biopolymers and their various polysaccharide and protein sources, addressing biopolymers from marine sources in particular. Food design using biopolymers, and their preparation as gels and composites are then discussed in detail. This is followed by in-depth chapters that guide the reader through specific applications, including fat replacement products, delivery systems, food emulsions, micro- and nano-encapsulation, nanovehicles, nanostructures, nanofilms, antimicrobial peptides, food coatings, food packaging, smart monitoring, cryoprotection, and cultured meat production. Finally, the various challenges regarding sustainability of food packaging are addressed. This is a valuable resource for researchers and advanced students across polymer science, food science, chemistry, packaging, nanotechnology, and materials science, as well as industrial scientists and R&D professionals with an interest in biopolymers for advanced applications in food products and packaging.
- Covers biopolymers from a range of sources and their preparation as composites, gels, and coatings
- Explores applications across food structure design, smart packaging systems, encapsulation, and nutraceuticals
- Offers case studies and analyzes experimental data on biopolymeric materials for food applications
Researchers and advanced students across polymer science, food science, chemistry, packaging, nanotechnology, and materials science, Engineers, scientists, and R&D professionals with an interest in biopolymers for advanced applications in food products and packaging
Part I General introduction
1. Introduction to biopolymers, functional biopolymers, and smart biopolymers
2. Marine biopolymers and food applications
3. Food design using biopolymers
Part II Biopolymeric formulations
4. Bigel-based nutraceutical delivery systems
5. Oleogelation: current developments and perspectives to lipid-based oil structuring
6. Biopolymers as fat mimetic alternatives
7. Extrusion of biopolymers for food applications
8. Biopolymeric formulations as delivery systems in food
9. Food emulsions with biopolymers
10. Microencapsulation with biopolymers—current/nextgeneration probiotics and impact of FODMAP materials
11. Nanoencapsulation with biopolymers
12. Nanovehicles for essential polyunsaturated lipids
13. Biopolymeric nanostructures for food applications
Part III Food packaging and product development
14. Sustainability of food packaging
15. Nanotechnology in food packaging
16. Essential oil-based antimicrobial food packaging systems
17. Electrospun biopolymers for food packaging applications
18. Cryoprotection of foods
19. Recent advances in the production of cultured meat
20. Effect of pumpkin seed powder on the properties of cake batter prepared with whole wheat flour
21. Influence of pumpkin seed powder on the characteristic properties of whole wheat cake
1. Introduction to biopolymers, functional biopolymers, and smart biopolymers
2. Marine biopolymers and food applications
3. Food design using biopolymers
Part II Biopolymeric formulations
4. Bigel-based nutraceutical delivery systems
5. Oleogelation: current developments and perspectives to lipid-based oil structuring
6. Biopolymers as fat mimetic alternatives
7. Extrusion of biopolymers for food applications
8. Biopolymeric formulations as delivery systems in food
9. Food emulsions with biopolymers
10. Microencapsulation with biopolymers—current/nextgeneration probiotics and impact of FODMAP materials
11. Nanoencapsulation with biopolymers
12. Nanovehicles for essential polyunsaturated lipids
13. Biopolymeric nanostructures for food applications
Part III Food packaging and product development
14. Sustainability of food packaging
15. Nanotechnology in food packaging
16. Essential oil-based antimicrobial food packaging systems
17. Electrospun biopolymers for food packaging applications
18. Cryoprotection of foods
19. Recent advances in the production of cultured meat
20. Effect of pumpkin seed powder on the properties of cake batter prepared with whole wheat flour
21. Influence of pumpkin seed powder on the characteristic properties of whole wheat cake
- No. of pages: 600
- Language: English
- Edition: 1
- Published: May 31, 2024
- Imprint: Elsevier
- Paperback ISBN: 9780443190056
- eBook ISBN: 9780443190063
KP
Kunal Pal
Dr. Kunal Pal is currently the professor-in-charge of Medical Electronics and Instrumentation Laboratory in the Department of Biotechnology and Medical Engineering, National Institute of Technology, India. His major research interests revolve around biomedical signal processing, biomedical equipment design, soft materials, and controlled drug delivery. He has published more than 100 publications in SCI-cited journals of high repute.
Affiliations and expertise
Professor in the Department of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Odisha, India.PS
Preetam Sarkar
Dr. Preetam Sarkar is an Assistant Professor of Food Sciences at the Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, India. He completed his Ph.D. in Food Sciences from Purdue University, USA. The research at Dr. Sarkar’s lab at NIT Rourkela focuses on the development of delivery vehicles such as emulsions, films and coatings, for the protection of bioactive compounds such as antimicrobial agents for food safety applications. He has published 30 articles in SCI journals, 10 book chapters, and co-edited 3 books.
Affiliations and expertise
Assistant Professor of Food Sciences at the Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, India.MC
Miguel Cerqueira
Dr. Miguel Cerqueira holds a Ph.D. degree in Biological Engineering from the University of Minho (UMinho), Portugal. His Ph.D. thesis was awarded for the best Ph.D. Thesis by the School of Engineering of UMinho, which was focused on edible coatings and films for dairy products. In 2011, he started as a Postdoctoral Researcher focused on the development and characterization of bio‐based nanostructures for food applications, where he gained expertise on biodegradable films and coatings for food packaging, encapsulation of functional compounds using emergent encapsulation technologies, and on the development and characterization of emulgels and oleogels for functional foods. In 2016, he joined the International Iberian Nanotechnology Laboratory to work in the Food Processing and Nutrition group. Dr. Cerqueira has authored more than 150 peer-reviewed scientific articles, 20 book chapters, one patent, and is editor of 3 books. He has supervised more than 15 Ph.D. and MSc students. Since 2010, he has been involved in several entrepreneurship programs and, in 2013, co-founded a company. In 2014 he won the Young Scientist Award organized by the International Union of Food Science and Technology. In 2018 he joined the list of "Highly Cited Researchers" presented by Clarivate Analytics.
Affiliations and expertise
Staff Researcher in the Food Processing and Nutrition group at the International Iberian Nanotechnology Laboratory, Braga, Portugal.Read Advances in Biopolymers for Food Science and Technology on ScienceDirect