Download or read book Development and Characterization of Casein wax Edible Films written by Jay Lyle Chick and published by . This book was released on 1998 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Development and Characterization of Edible And or Degradable Films from Wheat Protein written by Luis Martin Rayas and published by . This book was released on 1995 with total page 187 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Protein Based Films and Coatings written by Aristippos Gennadios and published by CRC Press. This book was released on 2002-02-07 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume presents the most up-to-date and detailed information available on protein-based biopolymer films and coatings. It provides a comprehensive overview of the design, technology, properties, functionality, and applications of biopolymer films and coatings (edible and inedible) from plant and animal proteins. Both widely commercialized and

Download or read book Advances in Natural Polymers written by Sabu Thomas and published by Springer Science & Business Media. This book was released on 2012-12-14 with total page 429 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book summarizes in a comprehensive manner many of the recent technical research accomplishments in the area of natural polymers. It discusses the various attempts reporting on solving this problem from the point of view of the chemistry and the structure of natural polymers, highlighting the drawbacks and advantages of each method and proposal. Based on considerations of structure - property relations, it is possible to obtain fibers with improved strength by making use of their nanostructures and/or mesophase properties of natural polymers. The book is a unique book with contributions from the experts of the biomaterial area research. it covers all topics related to natural biomaterials such as natural rubber, cellulose, chitin, starch, hemicellulose, lignin, alginates, soy protein, casein and their bionanocomposites and applications. This book is a useful reference for scientists, academicians, research scholars and biotechnologists.

Download or read book Characterization of Heat Cured and Transglutaminase Cross linked Whey Protein based Edible Films written by Samir Amin and published by . This book was released on 2008 with total page 294 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Advances in Biopolymers for Food Science and Technology written by Kunal Pal and published by Elsevier. This book was released on 2024-05-31 with total page 590 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Biopolymers for Food Science and Technology brings together the latest techniques for the preparation of bio-based polymeric materials, for novel food applications.The book begins by introducing 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 guiding 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

Download or read book Development and Characterization of Edible Films Based on Cassava Starch glycerol Blends to Incorporate Nutraceuticals written by Edith Castro de Cruz and published by . This book was released on 2012 with total page 183 pages. Available in PDF, EPUB and Kindle. Book excerpt: Edible films are thin layers made of materials such as starch and proteins. Starch is a polysaccharide that could be interesting in the edible film technology. An important starch source is cassava, produced abundantly, inexpensive, and is able to form films. However, for the production of edible film with good flexibility, a plasticizer such as glycerol is usually utilized and it can affect film physical properties. In addition, the current research on edible films is focused on the addition of active compounds that improve the food packaging and/or bring health benefits to consumers. One of those active compounds are nutraceuticals, diet supplements necessary for metabolism and to prevent diseases. Iron is one of the minerals that people do not consume in enough amounts and its deficiency may cause anemia. Therefore, the objectives of this research were: (1) Formulate a solution of cassava starch-glycerol that can effectively carry nutraceuticals into the matrix; and (2) Investigate the impacts of iron gluconate on properties and functionalities of the films. Results obtained from gloss values, morphology and rheology of starch concentrations, it was determined that 3% cassava starch produced homogeneous and transparent films. Also, the results obtained with the addition of glycerol exhibited increased the gelatinization temperature, gelatinization enthalpy, and drying time. The tensile strength decreased with the glycerol content and Elongation at break decreased between 0 to 20% glycerol. It appears that glycerol can exert an antiplasticizing effect because glycerol did not affect the extensibility of plasticized films when it is introduced at low levels. Data from moisture sorption isotherms found that the more appropriate models to fit the experimental data were GAB (R2=0.85) and BET (R2=0.9). Also, was detected the retrogradation of films during drying and films with glycerol needs the double of time to start retrogradation than films with no glycerol. Based on these results, the best formulation with good properties is 3% cassava and 30% glycerol. Lastly, the results obtained with the incorporation of iron gluconate (IG) showed that apparent viscosity of solutions increased as IG concentration increased. Color of films were affected by IG, especially b* values due to its yellowish appearance. The GAB and BET model determined that allowed to determine the water adsorption values at the monolayer level (mo), and all films with IG adsorbed less water than films with no IG. Also, the addition of IG increased tensile strength and elongation at break. From the release kinetics of IG, no definitive conclusion could be drawn concerning the dominating release mechanism. This study demonstrated the capability of cassava-glycerol blends to carry iron gluconate.

Download or read book Development and Characterization of Edible And or Degradable Films from Wheat Proteins written by Luis Martin Rayas and published by . This book was released on 1995 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Properties of Whey Protein lipid Emulsion Edible Films written by Seong-Joo Kim and published by . This book was released on 2000 with total page 446 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Development Evaluation and Application of Casein based Edible Films written by Jay Lyle Chick and published by . This book was released on 1996 with total page 186 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Handbook of Antimicrobial Coatings written by Atul Tiwari and published by Elsevier. This book was released on 2017-09-22 with total page 598 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Antimicrobial Coatings is the first comprehensive work on the developments being made in the emerging field of antimicrobial coatings. Crucial aspects associated with coating research are presented in the form of individual chapters. Particular close attention has been given to essential aspects necessary to understand the properties of novel materials. The book introduces the reader to progress being made in the field, followed by an outline of applications in different areas. Various methods and techniques of synthesis and characterization are detailed as individual chapters. Chapters provide insight into the ongoing research, current trends and technical challenges in this rapidly progressing field. The covered topics were chosen so that they can be easily understood by new scholars as well as advanced learners. No book has been written on this topic thus far with so much crucial information for materials scientists, engineers and technologists. - Offers the first comprehensive work on developments being made in the emerging field of antimicrobial coatings - Features updates written by leading experts in the field of anti-microbial coatings - Includes discussions of coatings for novel materials - Provides various methods and techniques of synthesis and characterization detailed in individual chapters

Download or read book Edible Coatings and Films to Improve Food Quality Second Edition written by Elizabeth A. Baldwin and published by CRC Press. This book was released on 2011-08-24 with total page 463 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since the publication of the first edition of this text, ever-increasing coatings research has led to many developments in the field. Updated and completely revised with the latest discoveries, Edible Coatings and Films to Improve Food Quality, Second Edition is a critical resource for all those involved in buying, selling, regulating, developing, or using coatings to improve the quality and safety of foods. Topics discussed in this volume include: The materials used in edible coatings and films The chemical and physical properties of coatings and how the coating or film ingredients affect these properties How coatings and films present barriers to gases and water vapors How coatings and films can improve appearance, or conversely, result in discoloration and cause other visual defects, as well as how to avoid these problems The use of coatings and films on fresh fruit and vegetables, fresh-cut produce, and processed foods How to apply coatings to various commodities How coatings can function as carriers of useful additives, including color, antioxidants, and flavorings Regulation of coatings and coating ingredients by various governing bodies The information contained in this volume is destined to encourage further advances in this field for food and pharmaceutical products. Aggressive research into these products can help to reduce plastic waste, improve applications, lead to greater efficacy, and make regulatory decisions easier in a global climate—ultimately resulting in economical, heightened quality of food and pharmaceutical products.

Download or read book Mechanical Properties of Whey Protein Isolate Based Edible Films as Affected by Meat Processing Conditions and Optimization of These Protperties written by Sindisiwe N. Simelane and published by . This book was released on 2003 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Bioplastics for Sustainable Development written by Mohammed Kuddus and published by Springer Nature. This book was released on 2021-06-21 with total page 733 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides the latest information on bioplastics and biodegradable plastics. The initial chapters introduce readers to the various sources and substrates for the synthesis of bioplastics and biodegradable plastics, and explain their general structure, physio-chemical properties and classification. In turn, the book discusses innovative methods for the production of bioplastics at the industrial level and for the microbial production of bioplastics. It highlights the processes that are involved in the conversion of agro-industrial waste into bioplastics, while also summarizing the mechanisms of biodegradation in bioplastics. The book addresses a range of biotechnological applications of bioplastics such as in agriculture, food packaging and pharmaceutical industry, as well as biomedical applications.

Download or read book Nanotechnology in Edible Food Packaging written by Vimal Katiyar and published by Springer Nature. This book was released on 2021-03-27 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: p="" This volume delivers a systematic overview of nanotechnology in the development of edible food packaging with noteworthy characteristics for improved food quality. It covers current research trends, history outlines, and state of the global marketin combination with associated biomaterials and synthesis strategies. The contents detail the use of various emerging bionanostructured materials such as cellulose nanostructures, chitosan nanostructures, and more.It further deliberates an in-depth discussion on various synthesis strategies and routes for the development of edible food packaging in terms of utilizing various nanosystems such as polymeric nanocomposites, nanoencapsulation systems, nanoemulsion systems, and others.Further, it also discusses experimental practices for bionanostructured and edible packaging materials to check the effectivity in terms of offering enhanced shelf life of food products. It also touches upon the socio-techno challenges in-line with developing edible packaging materials using nanotechnology for high performance packaging application. The book is an excellent guide for both the academia and industry especially early career professionals in edible food packaging sectors for selecting proper biomaterial involvingbiofillers, modifiers, cross linkers, compatibilizers and others to enhance the property of edible food packaging for targeted features. ^

Download or read book Edible Films and Coatings for Food Applications written by Milda E. Embuscado and published by Springer Science & Business Media. This book was released on 2009-06-10 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: Edible films and coatings play an important role in the quality, safety, transportation, storage, and display of a wide range of fresh and processed foods. Edible films and coatings, while preventing moisture loss and maintaining quality, prevent spoilage and microbial contamination of foods. The edible film and coating industry is now a multimillion dollar industry. Less than $1 million in 1999, the market has grown to more than $100 million and is expected to grow to $350 million by 2008, according to James Rossman of Rossman Consulting. Pharmaceutical and consumer products have been responsible for the tremendous increase. This growth has produced an enormous amount of scientific articles, patents, and research projects undertaken by members of the food industry, academia, and research institutions. Edible Films and Coatings for Food Applications brings together this vast wealth of scientific knowledge in a systematically organized volume. It examines the science, application, function, and market for edible films and coatings.

Download or read book Biopackaging written by Martin Alberto Masuelli and published by CRC Press. This book was released on 2017-11-07 with total page 520 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, antioxidative and antimicrobial packaging, and the chemistry of food and food packaging, such as plasticization and polymer morphology. Issues related to shelf life and biodegradability are also discussed, in addition to newly discovered processing and preservation techniques, most notably modified atmosphere packaging (MAP) and active packaging (AP).