Read book Polymer Science and Plastics Engineering: Functional Polymers in Food Science : From Technology to Biology. Part 2: Food Processing (2015, Hardcover) in DJV, FB2, MOBI
9781118595183 1118595181 Polymers are an important part in everyday life; products madefrom polymers range from sophisticated articles, such asbiomaterials, to aerospace materials. One of the reasons for thegreat popularity exhibited by polymers is their ease of processing.Polymer properties can be tailored to meet specific needs byvarying the "atomic composition" of the repeatstructure, by varying molecular weight and by the incorporation(via covalent and non-covalent interactions) of an enormous rangeof compounds to impart specific activities.In food science, the use of polymeric materials is widelyexplored, from both an engineering and a nutraceutical point ofview. Regarding the engineering application, researchers havediscovered the most suitable materials for intelligent packagingwhich preserves the food quality and prolongs the shelf-life of theproducts. Furthermore, in agriculture, specific functionalizedpolymers are used to increase the efficiency of treatments andreduce the environmental pollution. In the nutraceutical field, because consumers are increasingly conscious of the relationshipbetween diet and health, the consumption of high quality foods hasbeen growing continuously. Different compounds (e.g. high qualityproteins, lipids and polysaccharides) are well known to contributeto the enhancement of human health by different mechanisms, reducing the risk of cardiovascular disease, coronary disease, andhypertension.This second volume focuses on the importance of polymersand functional food and in food processing., The use of polymeric materials in food science is widely adopted both from engineering and nutraceutical point of view. Polymeric materials are most suitable for intelligent packaging which preserves the food quality and prolongs the shelf-life of the products. In agriculture, specific functionalized polymers are used to increase the efficiency of treatments and reduce the environmental pollution. In the nutraceutical field, the consumption of high quality functional foods with polymeric materials has seen continuous growth. The book is divided into two volumes. The first volume highlights the novel insights in the research of the most used and best performing materials and composites for intelligent packaging. The second volume opens with the overview of how polymers can be used to improve the quality of food by affecting the agricultural processes, the food rheology, and the nutritional profile of novel functional food and nutraceuticals. Functional Polymers in Food Science is a through and distinctive 2-volume set and addresses: The coupling of the industrial application and the functional properties of polymeric materials in food science, Safety assessment of the toxicity in the interaction between polymeric materials and food substances, The growing evidence about specific health benefits of natural polymers and the recent popularity of functional foods, How polymer properties can be tailored to meet specific needs by varying the "atomic composition" of the repeat structure, Novel polymers that are versatile and valuable materials for intelligent packaging applications, Protein and polysaccharides materials for modulating the rheological properties of foods affecting their quality and desirability, Naturally occurring polymers that act as functional food nutraceutical supplements with physiological benefits and/or reduce the risk chronic disease, Audience, The volumes will be critically important to a number of research groups in the biomedical, pharmaceutical, food science, nanotechnology, polymer science and materials science fields. In addition, R & D and process engineers in the pharmaceutical, cosmetic, plastics, and food industries will benefit from reading these books. Book jacket.
9781118595183 1118595181 Polymers are an important part in everyday life; products madefrom polymers range from sophisticated articles, such asbiomaterials, to aerospace materials. One of the reasons for thegreat popularity exhibited by polymers is their ease of processing.Polymer properties can be tailored to meet specific needs byvarying the "atomic composition" of the repeatstructure, by varying molecular weight and by the incorporation(via covalent and non-covalent interactions) of an enormous rangeof compounds to impart specific activities.In food science, the use of polymeric materials is widelyexplored, from both an engineering and a nutraceutical point ofview. Regarding the engineering application, researchers havediscovered the most suitable materials for intelligent packagingwhich preserves the food quality and prolongs the shelf-life of theproducts. Furthermore, in agriculture, specific functionalizedpolymers are used to increase the efficiency of treatments andreduce the environmental pollution. In the nutraceutical field, because consumers are increasingly conscious of the relationshipbetween diet and health, the consumption of high quality foods hasbeen growing continuously. Different compounds (e.g. high qualityproteins, lipids and polysaccharides) are well known to contributeto the enhancement of human health by different mechanisms, reducing the risk of cardiovascular disease, coronary disease, andhypertension.This second volume focuses on the importance of polymersand functional food and in food processing., The use of polymeric materials in food science is widely adopted both from engineering and nutraceutical point of view. Polymeric materials are most suitable for intelligent packaging which preserves the food quality and prolongs the shelf-life of the products. In agriculture, specific functionalized polymers are used to increase the efficiency of treatments and reduce the environmental pollution. In the nutraceutical field, the consumption of high quality functional foods with polymeric materials has seen continuous growth. The book is divided into two volumes. The first volume highlights the novel insights in the research of the most used and best performing materials and composites for intelligent packaging. The second volume opens with the overview of how polymers can be used to improve the quality of food by affecting the agricultural processes, the food rheology, and the nutritional profile of novel functional food and nutraceuticals. Functional Polymers in Food Science is a through and distinctive 2-volume set and addresses: The coupling of the industrial application and the functional properties of polymeric materials in food science, Safety assessment of the toxicity in the interaction between polymeric materials and food substances, The growing evidence about specific health benefits of natural polymers and the recent popularity of functional foods, How polymer properties can be tailored to meet specific needs by varying the "atomic composition" of the repeat structure, Novel polymers that are versatile and valuable materials for intelligent packaging applications, Protein and polysaccharides materials for modulating the rheological properties of foods affecting their quality and desirability, Naturally occurring polymers that act as functional food nutraceutical supplements with physiological benefits and/or reduce the risk chronic disease, Audience, The volumes will be critically important to a number of research groups in the biomedical, pharmaceutical, food science, nanotechnology, polymer science and materials science fields. In addition, R & D and process engineers in the pharmaceutical, cosmetic, plastics, and food industries will benefit from reading these books. Book jacket.