Polymer In Food Technology Ebook
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Polymers for Food Applications
This book presents an exhaustive review on the use of polymers for food applications. Polymer-based systems for food applications such as: films, foams, nano- and micro-encapsulated, emulsions, hydrogels, prebiotics, 3D food printing, edible polymers for the development of foods for people with special feeding regimes, sensors, among others, have been analyzed in this work. About the Editor: Dr. Tomy J. Gutiérrez has a degree in chemistry (Geochemical option) from the Central University of Venezuela (UCV) (December, 2007), a degree in education (Chemical mention) from the same university (UCV, July, 2008), has a specialization in International Negotiation of Hydrocarbons from the National Polytechnic Experimental University of the National Armed Force (UNEFA) - Venezuela (July, 2011). He also has a Master's and PhD degree in Food Science and Technology obtained in October, 2013 and April, 2015, respectively, both from the UCV. It has also PhD studies in Metallurgy and Materials Science from the UCV and postdoctoral studies at the Research Institute in Materials Science and Technology (INTEMA). Dr. Gutiérrez has been a professor - researcher at the UCV both at the Institute of Food Science and Technology (ICTA) and the School of Pharmacy at the same university. It is currently an adjunct researcher in the INTEMA - National Scientific and Technical Research Council (CONICET), Argentina. Dr. Gutiérrez has at least 20 book chapters and 40 publications in international journals of high impact factor. Dr. Gutiérrez today is developing a line of research in nanostructured materials based on polymers (composite materials), which are obtained on a pilot scale to be transferred to the food, pharmaceutical and polymer industry. In addition, it is a collaborator of international projects between Argentina and France, Brazil, Venezuela and Colombia.
Functionalized Polymeric Materials in Agriculture and the Food Industry
Author: Ahmed Akelah
language: en
Publisher: Springer Science & Business Media
Release Date: 2013-07-03
The purpose of this book will be to demonstrate 1) the newly developed method of using reactive functionalized materials in agriculture to solve the economic and public health problems associated with using conventional agrochemicals; and 2) new technology aimed at achieving the greening of chemistry to meet appropriate environmental standards in both agriculture and industrial foodstuffs production. More specifically, the book will accomplish this goal by addressing 3 key issues in the field: 1) the production of reactive functionalized materials with enhanced properties that offer a major opportunity to overcome the disadvantages of using traditional materials; 2) the applications of functionalized materials in agriculture for the purpose of solving the economic and the environmental pollution problems associated with the uses of conventional agrochemicals; and 3) the contribution of polymers in solving problems associated with conventional procedures of food growth and processing, including those used in the dairy industry, sugar and fruit juices, beer and wine production, nutritive and nonnutritive food additives, and in food protection.
Food Gels
Author: Peter Harris
language: en
Publisher: Springer Science & Business Media
Release Date: 2012-12-06
The food technologist who wishes to produce a gelled product is faced with two basic options for achieving the desired effect; whether to use a protein or a polysaccharide. Although a gel can be formed by either a protein or a polysaccharide, the resultant gels have different characteristics: • Polysaccharide gels are characterised by their fine texture and transparency which is achieved at a low polymer concentration. They can be formed by heating and cooling, pH adjustment or specific ion addition . • Protein gels are characterised by a higher polymer concentration (5-10%) and are formed almost exclusively by heat denaturation. Before reaching a final decision, the technologist must take a number of factors into consideration. The purpose of this book is to help the technologist in his choice by providing fundamental practical information, in one book, on the properties of gels (and factors which influence them) for both types of biopolymer. To help the reader, each chapter is (wherever possible) organised in the same way so that, for example, information on structure will always be available in section 2. The examples in the Applications section of each chapter are not meant to be exhaustive, but to illustrate the various ways in which the particular polymer can be used to form a gelled product.