Role of Materials Science in Food Bioengineering
Series: Handbook of Food Bioengineering; 19;
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Product details:
- Publisher Elsevier Science
- Date of Publication 2 April 2018
- ISBN 9780128114483
- Binding Paperback
- No. of pages578 pages
- Size 234x190 mm
- Weight 1180 g
- Language English 0
Categories
Long description:
The Role of Materials Science in Food Bioengineering, Volume 19 in the Handbook of Food Bioengineering, presents an up-to-date review of the most recent advances in materials science, further demonstrating its broad applications in the food industry and bioengineering. Many types of materials are described, with their impact in food design discussed. The book provides insights into a range of new possibilities for the use of materials and new technologies in the field of food bioengineering. This is an essential reference on bioengineering that is not only ideal for researchers, scientists and food manufacturers, but also for students and educators.
MoreTable of Contents:
1. New Trends in Food Technology for Green Recovery of Bioactive Compounds from Plant Materials
Jana Sic Zlabur, Sandra Voca, Mladen Brncic, Suzana Rimac-Brncic
2. Different Bioengineering Approaches on Production of Bioflavor Compounds
Muge Isleten Hosoglu, Onur Guneser, Yonca Karagul Yuceer
3. Biocompatibility and toxicity of allotropic forms of carbon in food packaging
Katarzyna Mitura and Pawel K. Zarzycki
4. Fabrication of functional electrospun nanostructures for food applications
Yun Ping Neo, Sudip Ray, Conrad O. Perera
5. Bioactive peptides as functional food ingredients
Sonia Esther Barberis, Anabella Luc?a Origone, Mauricio Omar Adaro and Grisel Bersi
6. Potential applications of cyclodextrin inclusion complexes, liposomes, and drug-in-cyclodextrin-in-liposome in food industry and packaging
Carine Sebaaly, Catherine Charcosset, Sophie Fourmentin, H?l?ne Greige-Gerges
7. Coacervation technique as an encapsualtion and delivery tool for hydrophobic biofunctional compounds
Bo Wang, Taiwo Akanbi, Dominic Agyei, Brendan Holland, Colin J. Barrow
8. Food hydrocolloids as matrices for edible packaging applications
Alberto Jim?nez, Raquel Requena, Mar?a Vargas, Lorena Atar?s, Amparo Chiralt
9. Probiotic and Synbiotic Yogurt Production Using Free or Alginate/Resistant Starch Microencapsulated Lactobacillus plantarum
Yahya Shafiei
10. Nutraceutical Formulation Strategies to Enhance the Bioavailability and Efficiency: An overview
Ali Asghar, Muhammad Atif Randhawa, Muhammad Musaddaq Masood, Abdullah, Muhammad Asim Irshad
11. Health Perspectives of an Isoflavonoid-Genistein and its Quantification in Economically Important Plants
Ashwini Malla and Sathishkumar Ramalingam
12. Microbial polyamino acids: an overview for commercial attention
Sandip B. Bankar, Pranhita R. Nimbalkar, Prakash V. Chavan, Rekha S. Singhal
13. Promising functional lipids for therapeutic applications
Debjyoti Paul, Tanmoy Kumar Dey Amrita Chakraborty and Pubali Dhar
14. Status and Future Prospects of Fructooligosaccharides as Nutraceuticals
C. Ganesh Kumar, Sarada Sripada and Yedla Poornachandra
15. Food Materials Science in Egg Powder Industry
Mian Kamran Sharif, Makkia Saleem and Komal Javed
