Download or read book Effect of Emulsion Composition Preparation and Drying Conditions on Film Morphology and Barrier Properties of Whey Protein lipid Emulsion Films written by Maria Bernardita Perez-Gago and published by . This book was released on 1999 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Whey Protein Isolate Film with Oxygen Scavenging Function by Incorporation of Ascorbic Acid written by Theeranun Janjarasskul and published by . This book was released on 2009 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book American Doctoral Dissertations written by and published by . This book was released on 1999 with total page 848 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Improved Adhesion of Edible Protein Coatings to Nuts by Modifying Surface Morphology of Nuts and Coating Technique written by Daniel Lin and published by . This book was released on 2005 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Dissertation Abstracts International written by and published by . This book was released on 2000 with total page 870 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Handbook of Food Science Technology and Engineering written by Yiu H. Hui and published by CRC Press. This book was released on 2006 with total page 698 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 Edible Films and Coatings written by Maria Pilar Montero Garcia and published by CRC Press. This book was released on 2016-09-19 with total page 617 pages. Available in PDF, EPUB and Kindle. Book excerpt: The search for better strategies to preserve foods with minimal changes during processing has been of great interest in recent decades. Traditionally, edible films and coatings have been used as a partial barrier to moisture, oxygen, and carbon dioxide through selective permeability to gases, as well as improving mechanical handling properties. The advances in this area have been breathtaking, and in fact their implementation in the industry is already a reality. Even so, there are still new developments in various fields and from various perspectives worth reporting. Edible Films and Coatings: Fundamentals and Applications discusses the newest generation of edible films and coatings that are being especially designed to allow the incorporation and/or controlled release of specific additives by means of nanoencapsulation, layer-by-layer assembly, and other promising technologies. Covering the latest novelties in research conducted in the field of edible packaging, it considers state-of-the-art innovations in coatings and films; novel applications, particularly in the design of gourmet foods; new advances in the incorporation of bioactive compounds; and potential applications in agronomy, an as yet little explored area, which could provide considerable advances in the preservation and quality of foods in the field.
Download or read book Food Packaging and Preservation written by M. Mathlouthi and published by Springer Science & Business Media. This book was released on 2013-12-14 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is an updating of Food Packaging and Preservation, Theory and Practice published in 1986 by Elsevier Applied Science. Since that date, many things have changed in the world. Hence the name given to the first IFTEC meeting held at the Hague (NL), November 15-18, 1992 Food Technology for a Changing World. Is the world changing for better or worse and what can food technology improve? The keynote lecture of the IFTEC meeting dealt with hunger and the challenge it represents to food science and technology. In the preface to the 1986 book it was suggested that food packaging could solve some of the problems of crop preservation in countries where starvation is prevalent. However, such thoughts did not solve any problems. The famine is still spreading in Africa. The unbalanced north-south situation evoked in the 1986 preface has not improved. The international market of foods and agricultural products is constantly changing and food packaging scientists can only explore new ways to help cope with this. Some of these ideas are approached in this book, particularly in chapters 9, 10 and 12.
Download or read book Advanced Dairy Chemistry written by Paul L. H. McSweeney and published by Springer Science & Business Media. This book was released on 2009-04-20 with total page 794 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products. Most topics covered in the second edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk. P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland.
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 Emulsion based Systems for Delivery of Food Active Compounds written by Shahin Roohinejad and published by John Wiley & Sons. This book was released on 2018-06-18 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive text that offers a review of the delivery of food active compounds through emulsion-based systems Emulsion-based Systems for Delivery of Food Active Compounds is a comprehensive recourse that reviews the principles of emulsion-based systems formation, examines their characterization and explores their effective application as carriers for delivery of food active ingredients. The text also includes information on emulsion-based systems in regards to digestibility and health and safety challenges for use in food systems. Each chapter reviews specific emulsion-based systems (Pickering, multiple, multilayered, solid lipid nanoparticles, nanostructured lipid carriers and more) and explains their application for delivery of food active compounds used in food systems. In addition, the authors – noted experts in the field – review the biological fate, bioavailability and the health and safety challenges of using emulsion-based systems as carriers for delivery of food active compounds in food systems. This important resource: Offers a comprehensive text that includes detailed coverage of emulsion-based systems for the delivery of food active compounds Presents the most recent development in emulsion-based systems that are among the most widely-used delivery systems developed to control the release of food active compounds Includes a guide for industrial applications for example food and drug delivery is a key concern for the food and pharmaceutical industries Emulsion-based Systems for Delivery of Food Active Compounds is designed for food scientists as well as those working in the food, nutraceutical and pharmaceutical and beverage industries. The text offers a comprehensive review of the essential elements of emulsion-based systems for delivery of food active compounds.
Download or read book Innovations in Food Packaging written by Jung H. Han and published by Academic Press. This book was released on 2013-10-03 with total page 624 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new edition of Innovations in Food Packaging ensures that readers have the most current information on food packaging options, including active packaging, intelligent packaging, edible/biodegradable packaging, nanocomposites and other options for package design. Today's packaging not only contains and protects food, but where possible and appropriate, it can assist in inventory control, consumer education, increased market availability and shelf life, and even in ensuring the safety of the food product. As nanotechnology and other technologies have developed, new and important options for maximizing the role of packaging have emerged. This book specifically examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, and lipids, antioxidative and antimicrobial packaging, and chemistry issues of food and food packaging, such as plasticization and polymer morphology. Professionals involved in food safety and shelf life, as well as researchers and students of food science, will find great value in this complete and updated overview. - Over 60% updated content — including nine completely new chapters — with the latest developments in technology, processes and materials - Now includes bioplastics, biopolymers, nanoparticles, and eco-design of packaging
Download or read book Emerging and Traditional Technologies for Safe Healthy and Quality Food written by Viktor Nedović and published by Springer. This book was released on 2015-12-16 with total page 487 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European region with a tight connection to global trends. The 6th CEFood, held in Novi Sad, Serbia, May 23-26, 2012, highlighted the novel technologies and traditional foods aimed at both the European and global markets. Specifically, CEFood 2012 focused on the latest progress in fundamental and applied food science, research and development, innovative technology, food ingredients, novel trends in nutrition and health, functional and bioactive food, food engineering, food safety and quality and the food and feed market. This book will consist of contributions from various presenters at CEFood 2012, covering the major themes of this Congress. Chapters contributed by expert presenters from the 6th CEFood Congress of 2012 Highlights the novel technologies of food science Discusses the future of the food industry and food research
Download or read book Nanoemulsions written by Seid Mahdi Jafari and published by Academic Press. This book was released on 2018-02-24 with total page 665 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience. Those involved in the nutraceutical, pharmaceutical and cosmetic industries will find this a useful reference as it addresses findings related to different preparation and formulation methods of nanoemulsions and their application in different fields and products. As the last decade has seen a major shift from conventional emulsification processes towards nanoemulsions that both increase the efficiency and stability of emulsions and improve targeted drug and nutraceutical delivery, this book is a timely resource. - Summarizes general aspects of food nanoemulsions and their formulation - Provides detailed information on the production, application, and characterization of food nanoemulsion - Reveals the potential of nanoemulsions, as well as their novel applications in functional foods, nutraceutical products, delivery systems, and cosmetic formulations - Explains preparation of nanoemulsions by both low- and high-energy methods
Download or read book Bio Based Packaging written by Salit Mohd Sapuan and published by John Wiley & Sons. This book was released on 2021-03-29 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bio-Based Packaging Bio-Based Packaging An authoritative and up-to-date review of sustainable packaging development and applications Bio-Based Packaging explores using renewable and biodegradable materials as sustainable alternatives to non-renewable, petroleum-based packaging. This comprehensive volume surveys the properties of biopolymers, the environmental and economic impact of bio-based packaging, and new and emerging technologies that are increasing the number of potential applications of green materials in the packaging industry. Contributions address the advantages and challenges of bio-based packaging, discuss new materials to be used for food packaging, and highlight cutting-edge research on polymers such as starch, protein, polylactic acid (PLA), pectin, nanocellulose, and their nanocomposites. In-depth yet accessible chapters provide balanced coverage of a broad range of practical topics, including life cycle assessment (LCA) of bio-based packaging products, consumer perceptions and preferences, supply chains, business strategies and markets in biodegradable food packaging, manufacturing of bio-based packaging materials, and regulations for food packaging materials. Detailed discussions provide valuable insight into the opportunities for biopolymers in end-use sectors, the barriers to biopolymer-based concepts in the packaging market, recent advances made in the field of biopolymeric composite materials, the future of bio-plastics in commercial food packaging, and more. This book: Provides deep coverage of the bio-based packaging development, characterization, regulations and environmental and socio-economic impact Contains real-world case studies of bio-based packaging applications Includes an overview of recent advances and emerging aspects of nanotechnology for development of sustainable composites for packaging Discusses renewable sources for packaging material and the reuse and recycling of bio-based packaging products Bio-Based Packaging is essential reading for academics, researchers, and industry professionals working in packaging materials, renewable resources, sustainability, polymerization technology, food technology, material engineering, and related fields. For more information on the Wiley Series in Renewable Resources, visit www.wiley.com/go/rrs
Download or read book Structure and Function of Food Engineering written by Ayman Amer Eissa and published by BoD – Books on Demand. This book was released on 2012-08-22 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book conveys many significant messages for the food engineering and allied professions: the importance of working in multidisciplinary teams, the relevance of developing food engineering based on well-established principles, the benefits of developing the field by bringing together experts from industry, academia and government, and the unparalleled advantage of working as globally as possible in the understanding, development, and applications of food engineering principles. I am delighted to welcome this book to the Series and I am convinced colleagues from all parts of the world will gain great value from it.
