Functional Polymers in Food Science: From Technology to Biology (Set)

INDICE: VOLUME I: Food PackagingPreface xi1 Polymers and Food Packaging: A Short Overview 1Umile Gianfranco Spizzirri, Giuseppe Cirillo and Francesca Iemma1.1 Introduction 1References 62 Polymers for Food Shelf–Life Extension 9M. G. Volpe, M. Di Stasio, M. Paolucci and S. Moccia2.1 Shelf–Life Concept 92.2 Shelf–Life Definitions 112.3 Measuring Shelf Life 212.4 Extending Shelf Life by Means of Food Packaging 292.5 The Role of Packaging 322.6 Innovative Polymers for Food Packaging Applications 362.7 Future Trends in Food Packaging 60References 613 Transfer Phenomena in Food/Packaging System 67Elmira Arab–Tehrany and Laura Sanchez Gonzalez3.1 Introduction 673.2 Food–Packaging Interaction 693.3 Mass Transport Processes 703.4 Effects of Different Parameters on Partition Coefficient 753.5 Model Migrants 763.6 Instrumental Analyses 773.7 Conclusion 83References 844 Production, Chemistry and Properties of Biopolymers in Food Science 95Hima Puthussery, Rishika Prasad, Katarzyna Gorazda and Ipsita Roy4.1 Introduction 954.2 Material Properties of Bioplastics Relevant to Food Packaging 984.3 Materials 1014.4 Future Prospects 121References 1225 Modification Strategies of Proteins for Food Packaging Applications 127Agustin González, Miriam Cristina Strumia and Cecilia Inés Alvarez Igarzabal5.1 Biopolymers as Packaging Materials 1285.2 Protein–Based Materials for Packaging 1315.3 SPI as a Base Material for Packaging 1365.4 Conclusion 140References 1406 Films Based on Starches 147Olivia Lopez, Maria Alejandra Garcia and Noemi Zaritzky6.1 Introduction: General Aspects of Films Based on Native and Modified Starches 1486.2 Characterization of Biodegradable Films Obtained by Casting from Different Native Starches and Acetylated Corn Starch 1516.3 Development of Active Starch Films Containing an Antimicrobial Agent (Potassium Sorbate) 1826.4 Advances in Starch Films Production Using Non–Casting Methods: Thermocompression and Blown Extrusion 1846.5 Future Trends 196References 1977 Polysaccharides as Valuable Materials in Food Packaging 211Alberto Jiménez, María José Fabra, Pau Talens and Amparo Chiralt7.1 Introduction 2127.2 Polysaccharides Used in Biodegradable Food Packaging 2137.3 Formation and Main Characteristics of Polysaccharide–Based Films 2187.4 Physicochemical Properties of Polysaccharide–Based Materials 2217.5 Functionalization of Polysaccharide Materials 2307.6 Applications of Polysaccharide–Based Materials in Food Packaging 237References 2418 Food Packaging for High Pressure Processing 253Pablo Juliano, Tobias Richter and Roman Buckow8.1 High Pressure Processing of Foods 2548.2 Commercial HPP Applications and Packaging Formats 2568.3 Modified Atmosphere Packaging (MAP) for HPP 2598.4 Active Packaging Materials for HPP 2688.5 Challenges Encountered after HPP 2698.6 Laminate Selection for HPP at Low Temperature 2708.7 Laminate Selection for HPP at High Temperature 2738.8 Final Remarks 2769 Inorganic–Organic Hybrid Polymers for Food Packaging 281Sreejarani Kesavan Pillai and Suprakas Sinha Ray9.1 Introduction 2829.2 Classification and Terminology of Inorganic–Organic Hybrids 2849.3 General Preparation Strategies for Organic–Inorganic Hybrid Polymers 2879.4 Characteristics of Polymer–Based Food Packaging Materials 2929.5 Hybrid Polymers in Packaging Applications 2989.6 Current Status and Future Prospects 308References 31010 Antimicrobial Active Polymers in Food Packaging 323María José Galotto, Abel Guarda and Carolina López de Discastillo 32310.1 Introduction to Food Packaging 32310.2 Antimicrobial Agents 32710.3 Antimicrobial Construction and Release System 34110.4 Conclusions 34511 Recycling of Food Packaging Materials 355Marek Kozlowski11.1 Introduction 35511.2 European Policy on Packaging Waste and Raw Materials 35711.3 Packaging 36111.4 Recovery Systems 36711.5 Bioplastics 39011.6 Polymer Nanocomposites 39311.7 Polymer Blends 396References 39712 Food Applications of Active and Intelligent Packaging: Legal Issues and Safety Concerns 401Donatella Restuccia, Francesco Puoci, Ortensia I. Parisi and Nevio Picci12.1 Introduction 40212.2 AP and IP: Main Characteristics and Applications 40412.3 Legal Issues 41412.4 Dossier Submission and EFSA Safety Assessment 42012.5 Conclusions 425References 426Index 431VOLUME II: Food ProcessingPreface xiii1 Functional Polymers for Food Processing 1Giuseppe Cirillo, Umile Gianfranco Spizzirri and Francesca Iemma1.1 Introduction 11.2 Food Preparation 21.3 Food Processing: Rheology 51.4 Functional Foods and Nutraceuticals 5References 62 Polyacrylamide Addition to Soils: Impacts on Soil Structure and Stability 9Guy J. Levy and David N. Warrington2.1 Introduction 92.2 Polyacrylamide (PAM) Properties and Interactions with Soil 102.3  Polymer Effects on Aggregate Stability 142.4 PAM Effects on Soil Saturated Hydraulic Conductivity 162.5 PAM Effects on Infiltration, Runoff and Erosion 192.6 Concluding Comments 25References 263 Functional Polymeric Membrane in Agriculture 33Yuichi Mori3.1 Introduction 333.2 Principle of Imec 343.3 Imec System 373.4 Plant Cultivation by Imec System 393.5 Comparison between Imec and Hydroponics 403.6 Current Domestic State of Imec Growth 423.7 Imec Vegetables besides Tomato 433.8 Imec Changes Barren Land to Farming Land 433.9 Current State of Overseas Growth of Imec 45References 454 Enzymes Used in Animal Feed: Leading Technologies and Forthcoming Developments 47Daniel Menezes–Blackburn and Ralf Greiner4.1 Introduction: General Outline and Value Drivers 484.2 Feed Digestive Enzymes 494.3 Actual and Potential Feed Enzyme Market 594.4 Advances in Feed Enzyme Technology 604.5 Conclusions and Future Perspectives 63Acknowledgments 63References 635 Interaction of Biomolecules with Synthetic Polymers during Food Processing 75K. Narsaiah5.1 Introduction 755.2 Basic Biomolecules in Food and Their Interactions with Synthetic Polymers 765.3 Membranes for Food Processing 785.4 Chromatography for Food Processing 915.5 Analogy of Ultrafiltration and Size Exclusion Chromatography 925.6 Future Perspectives of Membranes and Chromatography 93References 946 Rheological Properties of Non–starch Polysaccharides in Food Science 99Anna Ptaszek, Pawel Ptaszek and Marcin Lukasiewicz6.1 Non–starch Hydrocolloids 996.2 Rheological Properties of Non–starch Hydrocolloid Systems 108References 1297 Polysaccharides as Bioactive Components of Functional Food 133Patricia Peso–Echarri, Carlos Alberto González–Bermúdez, Gaspar Ros–Berruezo, Carmen Martinez–Graciá  and Carmen Frontela–Saseta7.1 Introduction 1347.2 Functional Foods 1357.3 Polysaccharides from Seaweed 1377.4 Functional Activity of Polysaccharides 1417.5 Conclusions 150References 1508 Milk Proteins: Functionality and Use in Food Industry 159Seval Andiç and Gökhan Boran8.1 Introduction 1598.2 Milk Proteins 1618.3 Milk Protein Products 1638.4 Functional Properties of Milk Proteins 1668.5 Conclusions 174References 1759 Bioactive Peptides from Meat Proteins as Functional Food Components 181Jianping Wu, Forough Jahandideh, Wenlin Yu and Kaustav Majumder9.1 Introduction 1819.2 Generation of Bioactive Peptides in Meat 1839.3 Meat–Derived Bioactive Proteins and Peptides 1849.4 Conclusion 196References 19710 Antioxidant Polymers: Engineered Materials as Food Preservatives and Functional Foods 209Manuela Curcio and Nevio Picci10.1 Introduction 20910.2 Antioxidant Polymers as Food Additives 21110.3 Antioxidant Polymers as Dietary Supplements and Functional Foods 21510.4 Conclusion 223References 22311 Biopolymers for Administration and Gastrointestinal Delivery of Functional Food Ingredients and Probiotic Bacteria 231Kasipathy Kailasapathy11.1 Introduction 23111.2 Characteristics of the Gastrointestinal Tract 23311.3 Bioencapsulation Techniques for Administration and Gastrointestinal Delivery 23711.4 Polymeric Materials for Microencapsulation 24711.5 Biopolymers in the Encapsulation of Nonmicrobial Functional Food Ingredients 25011.6 Biopolymers in the Encapsulation of Functional Microbes (Probiotics) for Administration and Gastrointestinal Delivery 25511.7 Conclusion and Future Trends 258References 25912 Cyclodextrin as a Food Additive in Food Processing 267Katia Martina and Giancarlo Cravotto12.1 Introduction 26812.2 Inclusion Complex Formation 27012.3 Covalent Polymer Networks Containing Cyclodextrins 27112.4 Regulatory Issues for CDs as Food Additives and Use in Food Processing 27112.5 Applications of CD in Food 27212.6 Cholesterol Sequestration 27312.7 Taste Modifiers 27412.8 Product Stability and Food Preservatives – Improving Shelf Life 27712.9 Nutraceutical Carriers – Functional Foods 27712.10 Packaging 27812.11 Conclusion 281References 28213 Enzymes and Inhibitors in Food and Health 289Nana Akyaa Ackaah–Gyasi, Priyanki Patel, Julie Ducharme, Hui Yin Fan and Benjamin K. Simpson13.1 Introduction 29013.2 Traditional Methods of Producing Enzymes 29413.3 Biotechnological Methods for Producing Enzyme 29913.4 Enzymes in Food Processing 30913.5 Endogenous Enzyme Inhibitors from Food Materials 31313.6 Concluding Remarks 320References 321Index 329.

• ISBN: 978-1-119-11196-2
• Editorial: John Wiley & Sons
• Encuadernacion: Cartoné
• Fecha Publicación: 06/05/2015
• Nº Volúmenes: 1
• Idioma: Inglés