Download or read book Cellulose and Cellulose Derivatives in the Food Industry written by Tanja Wuestenberg and published by John Wiley & Sons. This book was released on 2014-07-28 with total page 546 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cellulose and its derivatives can be found in many forms in nature and is a valuable material for all manner of applications in industry. This book is authored by an expert with many years of experience as an application engineer at renowned cellulose processing companies in the food industry. All the conventional and latest knowledge available on cellulose and its derivatives is presented. The necessary details are elucidated from a theoretical and practical viewpoint, while retaining the focus on food applications. This book is an essential source of information and includes recommendations and instructions of a general nature to assist readers in the exploration of possible applications of cellulose and its derivatives, as well as providing food for thought for the generation of new ideas for product development. Topics include gelling and rheological properties, synergistic effects with other hydrocolloids, as well as nutritional and legal aspects. The resulting compilation covers all the information and advice needed for the successful development, implementation, and handling of cellulose-containing products.
Download or read book Cellulose and Cellulose Derivatives written by J F Kennedy and published by Elsevier. This book was released on 1995-09-30 with total page 606 pages. Available in PDF, EPUB and Kindle. Book excerpt: The proceedings of the Cellucon Trust conference held in Lund, Sweden, in 1993. The latest scientific advances are covered, environmental concerns and the consequent economic costs are dealt with. The papers have surprisingly wide applications across a number of industries, including food processing, pharmaceuticals, chemical processing, civil engineering and composite materials production.
Download or read book Polysaccharides written by Inamuddin and published by John Wiley & Sons. This book was released on 2021-06-29 with total page 786 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides the whole spectrum of polysaccharides from basic concepts to commercial market applications. Chapters cover various types of sources, classification, properties, characterization, processing, rheology and fabrication of polysaccharide-based materials and their composites and gels. The applications of polysaccharides include in cosmetics, food science, drug delivery, biomedicine, biofuel production, marine, packaging, chromatography and environmental remediation. It also reviews the fabrication of inorganic and carbon nanomaterials from polysaccharides. The book incorporates industrial applications and will fill the gap between the exploration works in the laboratory and viable applications in related ventures.
Download or read book Food Polysaccharides and Their Applications written by Alistair M. Stephen and published by CRC Press. This book was released on 1995-06-05 with total page 676 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work discusses the sources, identification, analysis, biosynthesis and practical applications of all polysaccharides important to the food industry, focusing on the complex interrelationships between the chemical structure and physical behavior of food polysaccharides. It covers individual polysaccharides in order of increasing molecular complexity.
Download or read book Handbook of Biomass Valorization for Industrial Applications written by Shahid ul-Islam and published by John Wiley & Sons. This book was released on 2022-01-05 with total page 555 pages. Available in PDF, EPUB and Kindle. Book excerpt: HANDBOOK of BIOMASS VALORIZATION for INDUSTRIAL APPLICATIONS The handbook provides a comprehensive view of cutting-edge research on biomass valorization, from advanced fabrication methodologies through useful derived materials, to current and potential application sectors. Industrial sectors, such as food, textiles, petrochemicals and pharmaceuticals, generate massive amounts of waste each year, the disposal of which has become a major issue worldwide. As a result, implementing a circular economy that employs sustainable practices in waste management is critical for any industry. Moreover, fossil fuels, which are the primary sources of fuel in the transportation sector, are also being rapidly depleted at an alarming rate. Therefore, to combat these global issues without increasing our carbon footprint, we must look for renewable resources to produce chemicals and biomaterials. In that context, agricultural waste materials are gaining popularity as cost-effective and abundantly available alternatives to fossil resources for the production of a variety of value-added products, including renewable fuels, fuel components, and fuel additives. Handbook of Biomass Valorization for Industrial Applications investigates current and emerging feedstocks, as well as provides in-depth technical information on advanced catalytic processes and technologies that enable the development of all possible alternative energy sources. The 22 chapters of this book comprehensively cover the valorization of agricultural wastes and their various uses in value-added applications like energy, biofuels, fertilizers, and wastewater treatment. Audience The book is intended for a very broad audience working in the fields of materials sciences, chemical engineering, nanotechnology, energy, environment, chemistry, etc. This book will be an invaluable reference source for the libraries in universities and industrial institutions, government and independent institutes, individual research groups, and scientists working in the field of valorization of biomass.
Download or read book The Complete Book on Gums and Stabilizers for Food Industry written by H. Panda and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2010-10-01 with total page 454 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gums are plant flours (like starch or arrowroot) that make foods & other products thick. Gums are used in foods for many reasons besides being used as a thickener. Gums are important ingredient in producing food emulsifier, food additive, food thickener & other gum products. The main reason for adding a gum or hydrocolloid to a food product is to improve its overall quality. India is the largest producer of gums specially guar gum products. Similarly stabilizers are an indispensable substance in food items when added to the food items, they smoothens uniform nature and hold the flavouring compounds in dispersion. Gum technology stabilizers are carefully controlled blends of various food ingredients. Most processed foods need some sort of stabilization at some point during production, transportation, storage and serving. The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. The breadth and depth of knowledge of gums and stabilizers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. Gums as food constituents or as food additives can influence processing conditions in the following ways; retention of water, reduction of evaporation rates, alteration of freezing rates, modification of ice crystal formation and participation in chemical reactions. Some of the fundamentals of the book are functions of gum, typical food applications, gums in food suspensions, rheology and characters of gums, natural product exudates, flavor fixation, ice cream, ices and sherbets, gelation of low methoxyl pectin, seaweed extracts, microbial gums, transformation of collagen to gelatin, cellulose gums, dairy food applications, bakery product applications, analysis of hydrocolloids, gums in food products, general isolation of gums from foods, identification of gums in specific foods, group analysis and identification schemes, group identification methods, qualitative group analysis etc. This book contains rheology of gums, plant sheet gums, microbial gums, cellulose gums and synthetic hydrocolloids different stabilizers used in food industry. The book will be very resourceful to all its readers, new entrepreneurs, scientist, food technologist, food industries etc. TAGS Best small and cottage scale industries, Beverage Stabilizers - Food Ingredients, Business guidance on gums for food industry, Business guidance on Stabilizers for Food industry, Business Plan for a Startup Business, Business start-up, Cellulose gum food applications, Cellulose Gum Hydrocolloids, Cellulose gum Pharmaceutical and Cosmetic Applications, Food gums & stabilizers, Food Industry Ingredients (Hydrocolloids), Food Ingredients - Gums and Stabilizers, Food Stabilisers, Gelatin manufacturing process, Gelatin production process, Gelita - How is Gelatin made, Get started in small scale gums and stabilizers manufacturing, Great Opportunity for Startup, Gums & Stabilizers, Gums and Stabilisers for the Food Industry, Gums and stabilizers Based Small Scale Industries Projects, Gums and stabilizers Business for food industry, Gums and Stabilizers for the Food Industry, Gums and stabilizers manufacturing, Gums and stabilizers production Industry in India, Gums and stabilizers Small Business Manufacturing, Gums for food industry, How gelatin is made - production process, How to make seaweed extract, How to Manufacture Gums and Stabilizers, How to start a gums and stabilizers Production Business, How to start a successful gums and stabilizers business for food industry, How to start gums and stabilizers production Industry in India, Hydrocolloid Applications: Gum technology in the food, Hydrocolloids and gums, Hydrocolloids as Food Emulsifiers and Stabilizers, Industrial Gelatin Manufacture, Industrial Pectins: Sources, Production and Applications, Larch gum Production, Making Seaweed Extract, Manufacture and Properties of Liquid Seaweed Extracts, Manufacture of Gelatin, Manufacturing Process of Cellulose Gum, Microbial Gum Production, Modern small and cottage scale industries, Most Profitable gums and stabilizers production Business Ideas, Natural gum, New small scale ideas in gums and stabilizers production industry, Opening your gums and stabilizers production Business, Pectin production – Food Ingredients, Pectin production plant, Pectin production technology, Pectin uses, Plant seed gums, Process for the production of gelatin, Profitable small and cottage scale industries, Profitable Small Scale gums and stabilizers manufacturing, Project for startups, Seaweed extract manufacturing process, Seed Gums Food and Agriculture, Setting up of gums and stabilizers manufacturing Units, Small scale Commercial gums and stabilizers making, Small scale gums and stabilizers production line, Small Scale gums and stabilizers production Projects, Stabiliser (food), Stabilizer in Food Applications, Stabilizers for Food, Starting a gums and stabilizers manufacturing Business, Start-up Business Plan for gums and stabilizers manufacturing, Startup ideas, Startup Project, Startup Project for gums and stabilizers Production, Startup project plan, The Manufacture of Pectin
Download or read book Microencapsulation in the Food Industry written by Robert Sobel and published by Academic Press. This book was released on 2022-09-27 with total page 626 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microencapsulation in the Food Industry: A Practical Implementation Guide, Second Edition continues to focus on the development of new microencapsulation techniques for researchers and scientists in the field. This practical reference combines the knowledge of new and novel processing techniques, materials and selection, regulatory aspects and testing and evaluation of materials. It provides application specific uses of microencapsulation as it applies to the food and nutraceutical industries. This reference offers unique solutions to some very specific product needs in the field of encapsulation. This second edition highlights changes in the industry as a result of a field that has traversed from the micro scale level to nano-scaled encapsulation and includes two new chapters, one on regulatory, quality, process scale-up, packaging, and economics and the other on testing and quality control. Includes new characterization methodologies to understand chemical and physical properties for functionality of the final microencapsulated material Presents the latest research and developments in the area of nano-scale encapsulation and intelligent packaging Provides new testing tools to assess products containing microencapsulated actives
Download or read book Cellulose written by Arnaud Lejeune and published by Nova Biomedical Books. This book was released on 2010-05-18 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cellulose is the most widely spread organic polymer found in nature, since it constitutes the main component of the membrane of plant cell. It is well-known that cellulose is a very important and fascinating biopolymer and an almost inexhaustible and renewable raw material. This book provides a synthesis of the old knowledge and the development of different studies which contribute to the understanding of the structure of cellulose allomorphs. In addition, cellulosic ethanol has been taken as a promising alternative energy source for the non-renewable fossil fuel. This book reviews the development of biochemical conversion of biomass materials into cellulosic ethanol, including previous achievements, current status, and future work. The various aspects of natural and accelerated ageing of cellulose are also presented and discussed. Other chapters in this book explore the basic principles of cellulose oxidation chemistry with a focus on different products of the reactions. The main part of the chapter focuses on both known and newly proposed applications of oxidised celluloses in medical, cosmetic, hygiene and food industry. A critical analysis is also made of the literature concerned with the kinetics of cellulose degradation. Furthermore, this book reviews bacterial cellulose (BC), an outstanding biomaterial with unique properties, including high water holding capacity, high crystallinity and ultrafine fibre network. These properties support a wide range of applications, in human and veterinary medicine, odonthology, pharmaceutical industry, acoustic and filter membranes, biotechnological devices and in the food and paper industry.
Download or read book Food Stabilisers Thickeners and Gelling Agents written by Alan Imeson and published by John Wiley & Sons. This book was released on 2011-08-24 with total page 374 pages. Available in PDF, EPUB and Kindle. Book excerpt: Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers. These additives include traditional materials such as starch, a thickener obtained from many land plants; gelatine, an animal by-product giving characteristic melt-in-the-mouth gels; and cellulose, the most abundant structuring polymer in land plants. Seed gums and other materials derived from sea plants extend the range of polymers. Recently-approved additives include the microbial polysaccharides of xanthan, gellan and pullulan. This book is a highly practical guide to the use of polymers in food technology to stabilise, thicken and gel foods, resulting in consistent, high quality products. The information is designed to be easy to read and assimilate. New students will find chapters presented in a standard format, enabling key points to be located quickly. Those with more experience will be able to compare and contrast different materials and gain a greater understanding of the interactions that take place during food production. This concise, modern review of hydrocolloid developments will be a valuable teaching resource and reference text for all academic and practical workers involved in hydrocolloids in particular, and food development and production in general.
Download or read book Natural Materials for Food Packaging Application written by Jyotishkumar Parameswaranpillai and published by John Wiley & Sons. This book was released on 2023-07-24 with total page 389 pages. Available in PDF, EPUB and Kindle. Book excerpt: Natural Materials for Food Packaging Application Analyze the future of biodegradable food packaging with this cutting-edge overview Packaging plays an essential role in the production of food and its movement through the global supply chain. Food packaging has been a significant site of innovation recently, allowing consumers better access to natural and organic foods, extended shelf lives, and more. However, food packaging has become an increasingly serious environmental hazard, with the result that biodegradable food packaging has become a vital and growing area of research. Natural Materials for Food Packaging Application provides a thorough and detailed introduction to natural packaging and its applications in food transportation. Treating both recent innovations and prospective future developments, it provides readers with extensive insights into the current state of research in this field. The result is a volume designed to meet the aspirational needs of a sustainable food industry. Natural Materials for Food Packaging Application readers will also find: Detailed treatment of biodegradable packaging materials including thermo-plastic starch, polybutylene succinate, and more Discussion of subjects including chitosan-based food packaging films, clay-based packaging films, and more An authorial team with vast expertise in the field of biological polymer production Natural Materials for Food Packaging Applications is a useful reference for chemists, materials scientists, and food scientists, as well as for any industry professionals working in food distribution and the food supply chain.
Download or read book Cellulose Science and Technology written by Thomas Rosenau and published by John Wiley & Sons. This book was released on 2018-11-30 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book addresses both classic concepts and state-of-the-art technologies surrounding cellulose science and technology. Integrating nanoscience and applications in materials, energy, biotechnology, and more, the book appeals broadly to students and researchers in chemistry, materials, energy, and environmental science. • Includes contributions from leading cellulose scientists worldwide, with five Anselm Payen Cellulose Award winners and two Hayashi Jisuke Cellulose Award winners • Deals with a highly applicable and timely topic, considering the current activities in the fields of bioeconomies, biorefineries, and biomass utilization • Maximizes readership by combining fundamental science and application development
Download or read book Food Processing Strategies for Quality Assessment written by Abdul Malik and published by Springer. This book was released on 2014-11-05 with total page 510 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation. Processing may have either beneficial or harmful effects on these properties, so each of these factors must be taken into account in the design and preparation of foods. This book offers a unique dealing with the subject and provides not only an update of state-of-the art techniques in many critical areas of food processing and quality assessment, but also the development of value added products from food waste, safety and nanotechnology in the food and agriculture industry and looks into the future by defining current obstacles and future research goals. This book is not intended to serve as an encyclopedic review of the subject. However, the various chapters incorporate both theoretical and practical aspects and may serve as baseline information for future research through which significant development is possible.
Download or read book Nanotechnology Applications in the Food Industry written by V Ravishankar Rai and published by CRC Press. This book was released on 2018-01-31 with total page 538 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanotechnology is increasingly used in the food industry in the production, processing, packaging, and preservation of foods. It is also used to enhance flavor and color, nutrient delivery, and bioavailability, and to improve food safety and in quality management. Nanotechnology Applications in the Food Industry is a comprehensive reference book containing exhaustive information on nanotechnology and the scope of its applications in the food industry. The book has five sections delving on all aspects of nanotechnology and its key role in food industry in the present scenario. Part I on Introduction to Nanotechnology in Food Sector covers the technological basis for its application in food industry and in agriculture. The use of nanosized foods and nanomaterials in food, the safety issues pertaining to its applications in foods and on market analysis and consumer perception of food nanotechnology has been discussed in the section. Part II on Nanotechnology in Food Packaging reviews the use of nanopolymers, nanocomposites and nanostructured coatings in food packaging. Part III on Nanosensors for Safe and Quality Foods provides an overview on nanotechnology in the development of biosensors for pathogen and food contaminant detections, and in sampling and food quality management. Part IV on Nanotechnology for Nutrient Delivery in Foods deals with the use of nanotechnology in foods for controlled and effective release of nutrients. Part V on Safety Assessment for Use of Nanomaterials in Food and Food Production deliberates on the benefits and risks associated with the extensive and long term applications of nanotechnology in food sector.
Download or read book Cellulose and Cellulose Derivatives written by E. Ott and published by Wiley. This book was released on 1954-01-15 with total page 527 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Liquid Crystalline Polymers written by Vijay Kumar Thakur and published by Springer. This book was released on 2015-08-25 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book introduces various applications of liquid crystalline polymers as the emerging new class of high performance novel materials. The authors detail the advantageous properties of these LCs including optical anisotropic, transparency and easy control over structure. This interdisciplinary work includes valuable input from international projects with special focus on the use of liquid crystalline polymers and/or nanocomposites.
Download or read book Emergent Research on Polymeric and Composite Materials written by Somashekar, R. and published by IGI Global. This book was released on 2017-09-13 with total page 341 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovative textile materials are used for numerous applications. Understanding the properties of such materials is imperative to ensure proper utilization. Emergent Research on Polymeric and Composite Materials is an essential reference work featuring the latest scholarly research on the synthesis, characterizations, and physico-chemical properties of textile materials. Including coverage on a range of topics such as nanomaterials, ceramics, and clays, this book is ideally designed for researchers, academicians, industries, and students seeking current research on emerging developments and applications of polymeric and composite materials.
Download or read book Food Processing Technology written by P J Fellows and published by Woodhead Publishing. This book was released on 2016-10-04 with total page 1152 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. Updated edition completely revised with new developments on all the processing stages and aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws, and food industry regulation), and more Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics Includes extra textbook elements, such as videos and calculations slides, in addition to summaries of key points in each chapter
