Functional Materials From Lipids And Proteins
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Functional Materials from Lipids and Proteins
Author: Nandika Bandara
language: en
Publisher: Royal Society of Chemistry
Release Date: 2024-08-23
In recent years, the use of renewable raw materials and natural biopolymers has increased significantly to overcome the issues associated with environmental pollution and dwindling fossil fuel resources. Lipids and proteins are inexpensive, renewable raw materials, which are considered ideal feedstock for the development of a variety of functional materials. This book provides an international viewpoint on recent developments in the utilisation of lipids and proteins together, for the development of functional materials in food engineering, environmental and industry applications. This book presents the cutting-edge research in the utilization of lipids and proteins in food, cosmetics, therapeutics, food packaging, water remediation, biofuels, lubricants, biomaterials, and composite preparations. Researchers, scientists, engineers and students working on lipids and proteins derived materials will benefit from this book, which is highly application oriented. Focusing on the latest developments in the field, this will be the first book to describe lipids and proteins together, allowing it to act as a single reference for researchers working in this area.
Advanced Functional Materials from Nanopolysaccharides
This book describes the latest research on nanopolysaccharides in the development of functional materials, from their preparation, properties and functional modifications to the architecture of diverse functional materials. Polysaccharide-based nanoparticles, including nanocellulose, nanochitin, and nanostarch have attracted interest in the field of nanoscience, nanotechnology, and materials science that encompasses various industrial sectors, such as biomedicine, catalyst, coating, energy, optical materials, environmental materials, construction materials, and antibacterial materials. This book establishes a fundamental framework, highlighting the architecture strategies of typical functional systems based on nanopolysaccharides and integrated analysis of their significant influence and properties to various functional behaviors of materials, to help readers to fully understand the fundamental features of nanopolysaccharides and functional materials. Addressing the potential for practical applications, the book also covers the related industrial interests and reports on highly valued products from nanopolysaccharides, providing ideas for future studies in the area. Intended both for academics and professionals who are interested in nanopolysaccharides, it is also a valuable resource for postgraduate students, researchers, and engineers involved in R&D of natural polymers, nanotechnology, and functional materials.
Chemical and Functional Properties of Food Lipids
Chemical and Functional Properties of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems. Written by a team of international researchers and based on the available world literature, this book examines the nature, technological properties, reactivity, and health-related concerns and benefits of food lipids. It covers the effects of storage and processing conditions on all aspects of quality of lipid-containing foods and reviews the current state of techniques for lipid analysis. The volume also discusses the importance of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition.