{"product_id":"functional-polymers-in-food-science-9781118595183","title":"Functional Polymers in Food Science","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003ePolymers are an important part in everyday life; products made from polymers range from sophisticated articles, such as biomaterials, to aerospace materials. One of the reasons for the great popularity exhibited by polymers is their ease of processing. Polymer properties can be tailored to meet specific needs by varying the atomic composition of the repeat structure, by varying molecular weight and by the incorporation (via covalent and non-covalent interactions) of an enormous range of compounds to impart specific activities.\u003c\/p\u003e \u003cp\u003eIn food science, the use of polymeric materials is widely explored, from both an engineering and a nutraceutical point of view. Regarding the engineering application, researchers have discovered the most suitable materials for intelligent packaging which preserves the food quality and prolongs the shelf-life of the products. Furthermore, in agriculture, specific functionalized polymers are used to increase the efficiency of treatments and reduce the env\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003ePreface xiii\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e1 Functional Polymers for Food Processing 1\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eGiuseppe Cirillo, Umile Gianfranco Spizzirri and Francesca Iemma\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e1.1 Introduction 1\u003cbr\u003e\u003cbr\u003e1.2 Food Preparation 2\u003cbr\u003e\u003cbr\u003e1.3 Food Processing: Rheology 5\u003cbr\u003e\u003cbr\u003e1.4 Functional Foods and Nutraceuticals 5\u003cbr\u003e\u003cbr\u003eReferences 6\u003cbr\u003e\u003cbr\u003e\u003cb\u003e2 Polyacrylamide Addition to Soils: Impacts on Soil Structure and Stability 9\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eGuy J. Levy and David N. Warrington\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e2.1 Introduction 9\u003cbr\u003e\u003cbr\u003e2.2 Polyacrylamide (PAM) Properties and Interactions with Soil 10\u003cbr\u003e\u003cbr\u003e2.3  Polymer Effects on Aggregate Stability 14\u003cbr\u003e\u003cbr\u003e2.4 PAM Effects on Soil Saturated Hydraulic Conductivity 16\u003cbr\u003e\u003cbr\u003e2.5 PAM Effects on Infiltration, Runoff and Erosion 19\u003cbr\u003e\u003cbr\u003e2.6 Concluding Comments 25\u003cbr\u003e\u003cbr\u003eReferences 26\u003cbr\u003e\u003cbr\u003e\u003cb\u003e3 Functional Polymeric Membrane in Agriculture 33\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eYuichi Mori\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e3.1 Introduction 33\u003cbr\u003e\u003cbr\u003e3.2 Principle of Imec 34\u003cbr\u003e\u003cbr\u003e3.3 Imec System 37\u003cbr\u003e\u003cbr\u003e3.4 Plant Cultivation by Imec System 39\u003cbr\u003e\u003cbr\u003e3.5 Comparison between Imec and Hydroponics 40\u003cbr\u003e\u003cbr\u003e3.6 Current Domestic State of Imec Growth 42\u003cbr\u003e\u003cbr\u003e3.7 Imec Vegetables besides Tomato 43\u003cbr\u003e\u003cbr\u003e3.8 Imec Changes Barren Land to Farming Land 43\u003cbr\u003e\u003cbr\u003e3.9 Current State of Overseas Growth of Imec 45\u003cbr\u003e\u003cbr\u003eReferences 45\u003cbr\u003e\u003cbr\u003e\u003cb\u003e4 Enzymes Used in Animal Feed: Leading Technologies and Forthcoming Developments 47\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eDaniel Menezes-Blackburn and Ralf Greiner\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e4.1 Introduction: General Outline and Value Drivers 48\u003cbr\u003e\u003cbr\u003e4.2 Feed Digestive Enzymes 49\u003cbr\u003e\u003cbr\u003e4.3 Actual and Potential Feed Enzyme Market 59\u003cbr\u003e\u003cbr\u003e4.4 Advances in Feed Enzyme Technology 60\u003cbr\u003e\u003cbr\u003e4.5 Conclusions and Future Perspectives 63\u003cbr\u003e\u003cbr\u003eAcknowledgments 63\u003cbr\u003e\u003cbr\u003eReferences 63\u003cbr\u003e\u003cbr\u003e\u003cb\u003e5 Interaction of Biomolecules with Synthetic Polymers during Food Processing 75\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eK. Narsaiah\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e5.1 Introduction 75\u003cbr\u003e\u003cbr\u003e5.2 Basic Biomolecules in Food and Their Interactions with Synthetic Polymers 76\u003cbr\u003e\u003cbr\u003e5.3 Membranes for Food Processing 78\u003cbr\u003e\u003cbr\u003e5.4 Chromatography for Food Processing 91\u003cbr\u003e\u003cbr\u003e5.5 Analogy of Ultrafiltration and Size Exclusion Chromatography 92\u003cbr\u003e\u003cbr\u003e5.6 Future Perspectives of Membranes and Chromatography 93\u003cbr\u003e\u003cbr\u003eReferences 94\u003cbr\u003e\u003cbr\u003e\u003cb\u003e6 Rheological Properties of Non-starch Polysaccharides in Food Science 99\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eAnna Ptaszek, Pawel Ptaszek and Marcin Lukasiewicz\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e6.1 Non-starch Hydrocolloids 99\u003cbr\u003e\u003cbr\u003e6.2 Rheological Properties of Non-starch Hydrocolloid Systems 108\u003cbr\u003e\u003cbr\u003eReferences 129\u003cbr\u003e\u003cbr\u003e\u003cb\u003e7 Polysaccharides as Bioactive Components of Functional Food 133\u003cbr\u003e\u003c\/b\u003e\u003ci\u003ePatricia Peso-Echarri, Carlos Alberto González-Bermúdez, Gaspar Ros-Berruezo, Carmen Martinez-Graciá  and Carmen Frontela-Saseta\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e7.1 Introduction 134\u003cbr\u003e\u003cbr\u003e7.2 Functional Foods 135\u003cbr\u003e\u003cbr\u003e7.3 Polysaccharides from Seaweed 137\u003cbr\u003e\u003cbr\u003e7.4 Functional Activity of Polysaccharides 141\u003cbr\u003e\u003cbr\u003e7.5 Conclusions 150\u003cbr\u003e\u003cbr\u003eReferences 150\u003cbr\u003e\u003cbr\u003e\u003cb\u003e8 Milk Proteins: Functionality and Use in Food Industry 159\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eSeval Andiç and Gökhan Boran\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e8.1 Introduction 159\u003cbr\u003e\u003cbr\u003e8.2 Milk Proteins 161\u003cbr\u003e\u003cbr\u003e8.3 Milk Protein Products 163\u003cbr\u003e\u003cbr\u003e8.4 Functional Properties of Milk Proteins 166\u003cbr\u003e\u003cbr\u003e8.5 Conclusions 174\u003cbr\u003e\u003cbr\u003eReferences 175\u003cbr\u003e\u003cbr\u003e\u003cb\u003e9 Bioactive Peptides from Meat Proteins as Functional Food Components 181\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eJianping Wu, Forough Jahandideh, Wenlin Yu and Kaustav Majumder\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e9.1 Introduction 181\u003cbr\u003e\u003cbr\u003e9.2 Generation of Bioactive Peptides in Meat 183\u003cbr\u003e\u003cbr\u003e9.3 Meat-Derived Bioactive Proteins and Peptides 184\u003cbr\u003e\u003cbr\u003e9.4 Conclusion 196\u003cbr\u003e\u003cbr\u003eReferences 197\u003cbr\u003e\u003cbr\u003e\u003cb\u003e10 Antioxidant Polymers: Engineered Materials as Food Preservatives and Functional Foods 209\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eManuela Curcio and Nevio Picci\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e10.1 Introduction 209\u003cbr\u003e\u003cbr\u003e10.2 Antioxidant Polymers as Food Additives 211\u003cbr\u003e\u003cbr\u003e10.3 Antioxidant Polymers as Dietary Supplements and Functional Foods 215\u003cbr\u003e\u003cbr\u003e10.4 Conclusion 223\u003cbr\u003e\u003cbr\u003eReferences 223\u003cbr\u003e\u003cbr\u003e\u003cb\u003e11 Biopolymers for Administration and Gastrointestinal Delivery of Functional Food Ingredients and Probiotic Bacteria 231\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eKasipathy Kailasapathy\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e11.1 Introduction 231\u003cbr\u003e\u003cbr\u003e11.2 Characteristics of the Gastrointestinal Tract 233\u003cbr\u003e\u003cbr\u003e11.3 Bioencapsulation Techniques for Administration and Gastrointestinal Delivery 237\u003cbr\u003e\u003cbr\u003e11.4 Polymeric Materials for Microencapsulation 247\u003cbr\u003e\u003cbr\u003e11.5 Biopolymers in the Encapsulation of Nonmicrobial Functional Food Ingredients 250\u003cbr\u003e\u003cbr\u003e11.6 Biopolymers in the Encapsulation of Functional Microbes (Probiotics) for Administration and Gastrointestinal Delivery 255\u003cbr\u003e\u003cbr\u003e11.7 Conclusion and Future Trends 258\u003cbr\u003e\u003cbr\u003eReferences 259\u003cbr\u003e\u003cbr\u003e\u003cb\u003e12 Cyclodextrin as a Food Additive in Food Processing 267\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eKatia Martina and Giancarlo Cravotto\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e12.1 Introduction 268\u003cbr\u003e\u003cbr\u003e12.2 Inclusion Complex Formation 270\u003cbr\u003e\u003cbr\u003e12.3 Covalent Polymer Networks Containing Cyclodextrins 271\u003cbr\u003e\u003cbr\u003e12.4 Regulatory Issues for CDs as Food Additives and Use in Food Processing 271\u003cbr\u003e\u003cbr\u003e12.5 Applications of CD in Food 272\u003cbr\u003e\u003cbr\u003e12.6 Cholesterol Sequestration 273\u003cbr\u003e\u003cbr\u003e12.7 Taste Modifiers 274\u003cbr\u003e\u003cbr\u003e12.8 Product Stability and Food Preservatives - Improving Shelf Life 277\u003cbr\u003e\u003cbr\u003e12.9 Nutraceutical Carriers - Functional Foods 277\u003cbr\u003e\u003cbr\u003e12.10 Packaging 278\u003cbr\u003e\u003cbr\u003e12.11 Conclusion 281\u003cbr\u003e\u003cbr\u003eReferences 282\u003cbr\u003e\u003cbr\u003e\u003cb\u003e13 Enzymes and Inhibitors in Food and Health 289\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eNana Akyaa Ackaah-Gyasi, Priyanki Patel, Julie Ducharme, Hui Yin Fan and Benjamin K. Simpson\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e13.1 Introduction 290\u003cbr\u003e\u003cbr\u003e13.2 Traditional Methods of Producing Enzymes 294\u003cbr\u003e\u003cbr\u003e13.3 Biotechnological Methods for Producing Enzyme 299\u003cbr\u003e\u003cbr\u003e13.4 Enzymes in Food Processing 309\u003cbr\u003e\u003cbr\u003e13.5 Endogenous Enzyme Inhibitors from Food Materials 313\u003cbr\u003e\u003cbr\u003e13.6 Concluding Remarks 320\u003cbr\u003e\u003cbr\u003eReferences 321\u003cbr\u003e\u003cbr\u003e\u003cb\u003eIndex 329\u003c\/b\u003e\u003c\/p\u003e","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":49406893261143,"sku":"9781118595183","price":152.06,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781118595183.jpg?v=1730497469","url":"https:\/\/bookcurl.com\/products\/functional-polymers-in-food-science-9781118595183","provider":"Book Curl","version":"1.0","type":"link"}