Download or read book Physicochemical and Enzymatic Modification of Gums written by Hadi Hashemi Gahruie and published by Springer Nature. This book was released on 2022-02-08 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt: Natural gums are polysaccharides consisting of multiple sugar units linked together via glycosidic linkages. Most natural gums reveal appropriate safety for oral consumption in the form of food additives or drug carriers. Challenges related to the utilization of natural polysaccharides, however, include uncontrolled rates of hydration, pH dependent solubility, viscosity reduction during storage, and weak interfacial properties. Modification provides an efficient route for not only removing such drawbacks but also improving physicochemical properties, such as solubility, viscosity and swelling index, and introducing new properties for varied applications.This book provides a comprehensive review of the various modifications on gums to make them suitable for food, cosmetic and pharmaceutical industries. The book is divided in four parts: an introduction to natural gums followed by in-depth coverage of chemical modification, physical modification, and enzymatic modification of gums. Each chapter includes reaction mechanisms, physicochemical properties, rheological properties, interfacial properties, applications and future perspectives. Presenting a succinct account on gum modification from a practical point of view, this book is a helpful reference for academic and industrial scientists and engineers in food technology, materials chemistry, pharmaceuticals, chemical, industrial, and applied engineering, biochemistry, and biopolymers.

Download or read book Natural Gums written by Shakeel Ahmed and published by Elsevier. This book was released on 2023-07-22 with total page 729 pages. Available in PDF, EPUB and Kindle. Book excerpt: Natural Gums: Extraction, Properties, and Applications provides thorough, methodical coverage of a range of natural gums. These naturally forming polysaccharides or complex carbohydrates offer advantageous properties and a range of possible applications. The book begins by introducing fundamental knowledge regarding natural gums, including structures and properties, functionalization, gelatin behavior, and characterization techniques. Subsequent sections of the book provide in-depth chapters, each guiding the reader through the extraction, properties and applications of a specific gum type, covering plant-based, animal-based, microbial-based, and marine-based natural gums. Finally, the future potential of natural gums, and their implications in a circular economy approach, are considered. This is an informative resource for researchers and advanced students in bio-based materials, polymer science, chemistry, bioengineering, materials science, and food science, as well as industrial scientists and R&D professionals with an interest in natural gums and bio-based materials for advanced applications. Explains origin, extraction, processing and structural analysis of natural gums Offers in-depth information on specific natural gum types, their properties and potential uses Explores a range of advanced applications across food, biomedicine, pharmaceuticals, and more

Download or read book Functionality of Plant Proteins written by Janitha P.D. Wanasundara and published by Elsevier. This book was released on 2024-06-22 with total page 568 pages. Available in PDF, EPUB and Kindle. Book excerpt: Functionality of Food Proteins: Mechanisms, Modifications, Methods of Assessment and Applications provides researchers and users of plant-based proteins with the latest developments on their functionality at the molecular and ingredient level, and in food applications. The book discusses the biological, chemical and physical principles behind the techno-functional and nutritional properties of proteins, existing methods of functionality assessment, and protein modification for functional enhancement. With market demand for protein ingredients, several lesser known sources are being utilized to develop new protein ingredients and products, with some intended to replace, partially or wholly, traditional proteins such as egg, milk, meat, soy and vital gluten. Depending on the source and processing into ingredients, the ability of these proteins to satisfy techno-functional and nutritional requirements in the final food product may differ. Science-based knowledge is needed in the area of protein functionality for making decisions along the value chain, from production on the land to processing and formulation. Provides fundamentals of the properties that contribute to functionality (nutritional and techno-functional properties) of proteins in food systems and their relationship to protein molecular structure Describes fundamentals of the assessment of functional properties of protein with existing definitions and food systems Explores fundamentals of modification strategies employed to alter nutritional and techno-functional properties to enhance value of proteins in food Includes examples of plant protein-based products (in food systems) in which the role of nutritional and techno-functional properties is described

Download or read book Industrial Gums written by Roy Whistler and published by Elsevier. This book was released on 2012-12-02 with total page 820 pages. Available in PDF, EPUB and Kindle. Book excerpt: Industrial Gums: Polysaccharides and their Derivatives, Second Edition covers the biochemical approaches to the modification and production of natural synthetic gums. This book is organized into two main parts encompassing 31 chapters. The first part deals with natural gums, including seaweed extracts, plant exudates and extracts, seed gums, and animal extracts. Considerable chapters in this part discuss the preparation, structure, derivatives, biosynthesis, and economics of these natural gums. The second part explores the industrial production, structure, and properties of synthetic gums, such as scleroglucan, dextrans, and starch and cellulose derivatives. Scientists, research workers, and manufacturers of both natural and synthetically prepared gums will find this book invaluable.

Download or read book Tropical Tuber Starches written by S.N. Moorthy and published by CABI. This book was released on 2020-12-22 with total page 301 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides comprehensive and up-to-date knowledge relating to the morphological, structural, and functional characteristics of tuber starches, particularly in relation to their applications in food and industry. In recent years there has been significant progress and extensive research conducted on tropical root starches and especially on some of the lesser known tuber crop starches. There has also been a shift towards using biomaterials in place of synthetic materials in various applications. As researchers investigate the availability of natural products with similar properties, starch has been identified as a reliable alternative to these synthetic materials. The book is a valuable resource for researchers and students, plant breeders, and commercial producers working with, or considering working with, tropical tuber starches.

Download or read book Enzyme Inactivation in Food Processing written by Megh R. Goyal and published by CRC Press. This book was released on 2023-08-04 with total page 569 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enzyme inactivation in fruits and vegetables is of utmost importance regarding food quality during storage. This new volume explores important emerging technologies for the inactivation of enzymes in the design and preservation of food. The book covers the basic concepts and chemical methods and then introduces novel processing technologies for inactivating food enzymes. The new technologies are many: pulsed electric field, ultraviolet and light-emitting diodes, ohmic heating, dense-phased carbon dioxide, cold plasma, ultrasonication, microwave processing, radiofrequency, extraction, and others. The volume also looks at the design of nutraceutical-based functional foods, specific foods for gut-microbiodata, the use of omega-3 fatty acids to fortify food products, and the characteristics of dairy-based dry powders, and characteristics of millet starches. It also considers the role of the bioactive compounds and metal ions for catalases secreted by medicinal plants and mushrooms for enzyme inactivation and biosensing, along with the role of bionanomaterials in nanoencapsulation and catalysis.

Download or read book The Chemistry of Plant Gums and Mucilages and Some Related Polysaccharides written by Fred Smith and published by . This book was released on 1959 with total page 646 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Ionotropic Cross Linking of Biopolymers written by Amit Kumar Nayak and published by Elsevier. This book was released on 2024-04-15 with total page 742 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ionotropic Cross-Linking of Biopolymers: Applications in Drug Delivery provides in-depth insights and presents the latest advances in ionotropic cross-linked biopolymeric systems for drug delivery and related applications. Sections introduce the fundamentals of ionotropic cross-linking of biopolymers, including mechanisms, chemistry, cross-linking methods and gelation. Additional content delves into ionotropically cross-linked biopolymers based on a range of sources, including alginate, pectinate, carboxymethyl cellulose, gellan gum, chitosan, carboxymethylated gums, plant polysaccharide blends, and synthetic polymer blends. This is followed by a section focusing on ionotropically cross-linked biopolymeric systems, such as polymeric nanoparticles, microparticles, beads, and reinforced matrices. The last part of the book explores specific advanced drug delivery applications, before considering future opportunities and challenges in the field. This is a valuable resource for researchers and advanced students across polymer science, biomaterials, biomedicine, pharmaceutics, biotechnology, and chemistry, as well as scientists and R&D personnel working in pharmacy, drug delivery, and materials for biomedicine. Explains chemistry, mechanisms, preparation methods and applications of biopolymeric systems Covers a range of biopolymer sources, including alginate, pectinate, gellan gum, chitosan, and others Guides the reader to cutting-edge applications in drug delivery, drug release, cell delivery and tissue engineering

Download or read book Green Polymer Composites Technology written by Inamuddin and published by CRC Press. This book was released on 2016-11-03 with total page 614 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a comprehensive introduction to "green" or environmentally friendly polymer composites developed using renewable polymers of natural origin such as starch, lignin, cellulose acetate, poly-lactic acid (PLA), polyhydroxylalkanoates (PHA), polyhydroxylbutyrate (PHB), etc., and the development of modern technologies for preparing green composites with various applications. The book also discusses major applications of green polymer composites in industries such as medicine, biotechnology, fine chemicals and engineering.

Download or read book Gums and Stabilisers for the Food Industry 16 written by Peter A. Williams and published by Royal Society of Chemistry. This book was released on 2012 with total page 442 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems.

Download or read book Fundamentals of Food Biotechnology written by Byong H. Lee and published by John Wiley & Sons. This book was released on 2014-12-01 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food, for example through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. New developments in fermentation and enzyme technological processes, molecular thermodynamics, genetic engineering, protein engineering, metabolic engineering, bioengineering, and processes involving monoclonal antibodies, nanobiotechnology and quorum sensing have introduced exciting new dimensions to food biotechnology, a burgeoning field that transcends many scientific disciplines. Fundamentals of Food Biotechnology, 2nd edition is based on the author’s 25 years of experience teaching on a food biotechnology course at McGill University in Canada. The book will appeal to professional food scientists as well as graduate and advanced undergraduate students by addressing the latest exciting food biotechnology research in areas such as genetically modified foods (GMOs), bioenergy, bioplastics, functional foods/nutraceuticals, nanobiotechnology, quorum sensing and quenching. In addition, cloning techniques for bacterial and yeast enzymes are included in a “New Trends and Tools” section and selected references, questions and answers appear at the end of each chapter. This new edition has been comprehensively rewritten and restructured to reflect the new technologies, products and trends that have emerged since the original book. Many new aspects highlight the short and longer term commercial potential of food biotechnology.

Download or read book Food Hydrocolloids as Encapsulating Agents in Delivery Systems written by Adil Gani and published by CRC Press. This book was released on 2019-06-07 with total page 201 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book addresses the use of food hydrocolloids as agents for encapsulating biological active ingredients. It details the challenges of poorly-controlled rate of hydration, thickness, decrease in viscosity upon storage, and susceptibility to microbial contamination. Food Hydrocolloids as Encapsulating Agents in Delivery Systems briefly describes various emerging biomaterials including food gums, starches, beta glucans, and proteins for their potential role as wall material in the development of nutraceutical delivery systems. Further, it describes different techniques of fabrication of nanodelivery systems. Features: Provides an introduction to food hydrocolloids as encapsulating agents Covers starches and their derivatives as delivery systems Includes gum-based delivery systems Discusses the classification, isolation, and purification of protein delivery systems This book would be helpful to food scientists and pharmaceutical scientists working in areas including nanotechnology, polymer chemistry, and nutraceutical delivery, as well as regulators and government researchers in US FDA, USDA, and UK FSA regulatory agencies.

Download or read book Industrial Gums written by Roy Lester Whistler and published by . This book was released on 1965 with total page 766 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Lipid Modification by Enzymes and Engineered Microbes written by Uwe T. Bornscheuer and published by Elsevier. This book was released on 2018-03-27 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lipid Modification by Enzymes and Engineered Microbes covers the state-of-the art use of enzymes as natural biocatalysts to modify oils, also presenting how microorganisms, such as yeast, can be designed. In the past ten years, the field has made enormous progress, not only with respect to the tools developed for the development of designer enzymes, but also in the metabolic engineering of microbes, the discovery of novel enzyme activities, and in reaction engineering/process development. For the first time, these advances are covered in a single-volume that is edited by leading enzymatic scientist Uwe Borchscheuer and authored by an international team of experts. Identifies how, and when, to use enzymes and microbes for lipid modification Provides enzymatic, microbial and metabolic techniques for lipid modification Covers lipases, acyltransferases, phospholipases, lipoxygenases, monooxygenases, isomerases and sophorolipids Includes lipid modification for use in food, biofuels, oleochemicals and polymer precursors

Download or read book Guide to Nutritional Supplements written by and published by Academic Press. This book was released on 2009-09-02 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt: The rapidly expanding world of nutrition, functional foods and nutraceuticals, is increasingly complex. This Guide to Nutritional Supplements provides a concise and complete reference to the most common nutritionally significant elements. Including dietary guidelines, intake measurements and other contextual information, this Guide is the ideal reference for nutritionsts and dieticians facing an increasing public awareness of supplements and who many be augmenting their diets with OTC supplements. Focused on the nutritional values, impacts and interactions of supplements Provides a science-based approach to determining the appropriate selection and application of supplements for improved diet and nutrition

Download or read book Green Food Processing Techniques written by Farid Chemat and published by Academic Press. This book was released on 2019-07-26 with total page 586 pages. Available in PDF, EPUB and Kindle. Book excerpt: Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener. The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients. Introduces the strategic concept of Green Food Processing to meet the challenges of the future of the food industry Presents innovative techniques for green food processing that can be used in academia, and in industry in R&D and processing Brings a multidisciplinary approach, with significant contributions from eminent scientists who are actively working on Green Food Processing techniques

Download or read book Chemical Properties of Starch written by and published by BoD – Books on Demand. This book was released on 2020-03-11 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is about the chemical properties of starch. The book is a rich compendium driven by the desire to address the unmet needs of biomedical scientists to respond adequately to the controversy on the chemical properties and attendant reactivity of starch. It is a collective endeavor by a group of editors and authors with a wealth of experience and expertise on starch to aggregate the influence of qualitative and quantitative morphological, chemical, and genetic properties of starch on its functionalities, use, applications, and health benefits. The chemical properties of starch are conferred by the presence, amount and/or quality of amylose and amylopectin molecules, granule structure, and the nature and amounts of the lipid and protein molecules. The implication of this is comprehensively dealt with in this book.