{"product_id":"functional-polymers-in-food-science-9781119111962","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\u003eVOLUME I: Food Packaging\u003cbr\u003e\u003cbr\u003ePreface xi\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e1 Polymers and Food Packaging: A Short Overview 1\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eUmile Gianfranco Spizzirri, Giuseppe Cirillo and Francesca Iemma\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e1.1 Introduction 1\u003cbr\u003e\u003cbr\u003eReferences 6\u003cbr\u003e\u003cbr\u003e\u003cb\u003e2 Polymers for Food Shelf-Life Extension 9\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eM. G. Volpe, M. Di Stasio, M. Paolucci and S. Moccia\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e2.1 Shelf-Life Concept 9\u003cbr\u003e\u003cbr\u003e2.2 Shelf-Life Definitions 11\u003cbr\u003e\u003cbr\u003e2.3 Measuring Shelf Life 21\u003cbr\u003e\u003cbr\u003e2.4 Extending Shelf Life by Means of Food Packaging 29\u003cbr\u003e\u003cbr\u003e2.5 The Role of Packaging 32\u003cbr\u003e\u003cbr\u003e2.6 Innovative Polymers for Food Packaging Applications 36\u003cbr\u003e\u003cbr\u003e2.7 Future Trends in Food Packaging 60\u003cbr\u003e\u003cbr\u003eReferences 61\u003cbr\u003e\u003cbr\u003e\u003cb\u003e3 Transfer Phenomena in Food\/Packaging System 67\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eElmira Arab-Tehrany and Laura Sanchez Gonzalez\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e3.1 Introduction 67\u003cbr\u003e\u003cbr\u003e3.2 Food-Packaging Interaction 69\u003cbr\u003e\u003cbr\u003e3.3 Mass Transport Processes 70\u003cbr\u003e\u003cbr\u003e3.4 Effects of Different Parameters on Partition Coefficient 75\u003cbr\u003e\u003cbr\u003e3.5 Model Migrants 76\u003cbr\u003e\u003cbr\u003e3.6 Instrumental Analyses 77\u003cbr\u003e\u003cbr\u003e3.7 Conclusion 83\u003cbr\u003e\u003cbr\u003eReferences 84\u003cbr\u003e\u003cbr\u003e\u003cb\u003e4 Production, Chemistry and Properties of Biopolymers in Food Science 95\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eHima Puthussery, Rishika Prasad, Katarzyna Gorazda and Ipsita Roy\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e4.1 Introduction 95\u003cbr\u003e\u003cbr\u003e4.2 Material Properties of Bioplastics Relevant to Food Packaging 98\u003cbr\u003e\u003cbr\u003e4.3 Materials 101\u003cbr\u003e\u003cbr\u003e4.4 Future Prospects 121\u003cbr\u003e\u003cbr\u003eReferences 122\u003cbr\u003e\u003cbr\u003e\u003cb\u003e5 Modification Strategies of Proteins for Food Packaging Applications 127\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eAgustin González, Miriam Cristina Strumia and Cecilia Inés Alvarez Igarzabal\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e5.1 Biopolymers as Packaging Materials 128\u003cbr\u003e\u003cbr\u003e5.2 Protein-Based Materials for Packaging 131\u003cbr\u003e\u003cbr\u003e5.3 SPI as a Base Material for Packaging 136\u003cbr\u003e\u003cbr\u003e5.4 Conclusion 140\u003cbr\u003e\u003cbr\u003eReferences 140\u003cbr\u003e\u003cbr\u003e\u003cb\u003e6 Films Based on Starches 147\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eOlivia Lopez, Maria Alejandra Garcia and Noemi Zaritzky\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e6.1 Introduction: General Aspects of Films Based on Native and Modified Starches 148\u003cbr\u003e\u003cbr\u003e6.2 Characterization of Biodegradable Films Obtained by Casting from Different Native Starches and Acetylated Corn Starch 151\u003cbr\u003e\u003cbr\u003e6.3 Development of Active Starch Films Containing an Antimicrobial Agent (Potassium Sorbate) 182\u003cbr\u003e\u003cbr\u003e6.4 Advances in Starch Films Production Using Non-Casting Methods: Thermocompression and Blown Extrusion 184\u003cbr\u003e\u003cbr\u003e6.5 Future Trends 196\u003cbr\u003e\u003cbr\u003eReferences 197\u003cbr\u003e\u003cbr\u003e\u003cb\u003e7 Polysaccharides as Valuable Materials in Food Packaging 211\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eAlberto Jiménez, María José Fabra, Pau Talens and Amparo Chiralt\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e7.1 Introduction 212\u003cbr\u003e\u003cbr\u003e7.2 Polysaccharides Used in Biodegradable Food Packaging 213\u003cbr\u003e\u003cbr\u003e7.3 Formation and Main Characteristics of Polysaccharide-Based Films 218\u003cbr\u003e\u003cbr\u003e7.4 Physicochemical Properties of Polysaccharide-Based Materials 221\u003cbr\u003e\u003cbr\u003e7.5 Functionalization of Polysaccharide Materials 230\u003cbr\u003e\u003cbr\u003e7.6 Applications of Polysaccharide-Based Materials in Food Packaging 237\u003cbr\u003e\u003cbr\u003eReferences 241\u003cbr\u003e\u003cbr\u003e\u003cb\u003e8 Food Packaging for High Pressure Processing 253\u003cbr\u003e\u003c\/b\u003e\u003ci\u003ePablo Juliano, Tobias Richter and Roman Buckow\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e8.1 High Pressure Processing of Foods 254\u003cbr\u003e\u003cbr\u003e8.2 Commercial HPP Applications and Packaging Formats 256\u003cbr\u003e\u003cbr\u003e8.3 Modified Atmosphere Packaging (MAP) for HPP 259\u003cbr\u003e\u003cbr\u003e8.4 Active Packaging Materials for HPP 268\u003cbr\u003e\u003cbr\u003e8.5 Challenges Encountered after HPP 269\u003cbr\u003e\u003cbr\u003e8.6 Laminate Selection for HPP at Low Temperature 270\u003cbr\u003e\u003cbr\u003e8.7 Laminate Selection for HPP at High Temperature 273\u003cbr\u003e\u003cbr\u003e8.8 Final Remarks 276\u003cbr\u003e\u003cbr\u003e\u003cb\u003e9 Inorganic-Organic Hybrid Polymers for Food Packaging 281\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eSreejarani Kesavan Pillai and Suprakas Sinha Ray\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e9.1 Introduction 282\u003cbr\u003e\u003cbr\u003e9.2 Classification and Terminology of Inorganic-Organic Hybrids 284\u003cbr\u003e\u003cbr\u003e9.3 General Preparation Strategies for Organic-Inorganic Hybrid Polymers 287\u003cbr\u003e\u003cbr\u003e9.4 Characteristics of Polymer-Based Food Packaging Materials 292\u003cbr\u003e\u003cbr\u003e9.5 Hybrid Polymers in Packaging Applications 298\u003cbr\u003e\u003cbr\u003e9.6 Current Status and Future Prospects 308\u003cbr\u003e\u003cbr\u003eReferences 310\u003cbr\u003e\u003cbr\u003e\u003cb\u003e10 Antimicrobial Active Polymers in Food Packaging 323\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMaría José Galotto, Abel Guarda and Carolina López de Discastillo 323\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e10.1 Introduction to Food Packaging 323\u003cbr\u003e\u003cbr\u003e10.2 Antimicrobial Agents 327\u003cbr\u003e\u003cbr\u003e10.3 Antimicrobial Construction and Release System 341\u003cbr\u003e\u003cbr\u003e10.4 Conclusions 345\u003cbr\u003e\u003cbr\u003e\u003cb\u003e11 Recycling of Food Packaging Materials 355\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMarek Kozlowski\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e11.1 Introduction 355\u003cbr\u003e\u003cbr\u003e11.2 European Policy on Packaging Waste and Raw Materials 357\u003cbr\u003e\u003cbr\u003e11.3 Packaging 361\u003cbr\u003e\u003cbr\u003e11.4 Recovery Systems 367\u003cbr\u003e\u003cbr\u003e11.5 Bioplastics 390\u003cbr\u003e\u003cbr\u003e11.6 Polymer Nanocomposites 393\u003cbr\u003e\u003cbr\u003e11.7 Polymer Blends 396\u003cbr\u003e\u003cbr\u003eReferences 397\u003cbr\u003e\u003cbr\u003e\u003cb\u003e12 Food Applications of Active and Intelligent Packaging: Legal Issues and Safety Concerns 401\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eDonatella Restuccia, Francesco Puoci, Ortensia I. Parisi and Nevio Picci\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e12.1 Introduction 402\u003cbr\u003e\u003cbr\u003e12.2 AP and IP: Main Characteristics and Applications 404\u003cbr\u003e\u003cbr\u003e12.3 Legal Issues 414\u003cbr\u003e\u003cbr\u003e12.4 Dossier Submission and EFSA Safety Assessment 420\u003cbr\u003e\u003cbr\u003e12.5 Conclusions 425\u003cbr\u003e\u003cbr\u003eReferences 426\u003cbr\u003e\u003cbr\u003e\u003cb\u003eIndex 431\u003cbr\u003e\u003cbr\u003eVOLUME II: Food Processing\u003cbr\u003e\u003cbr\u003e\u003c\/b\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 \u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":49406988058967,"sku":"9781119111962","price":999.99,"currency_code":"GBP","in_stock":false}],"url":"https:\/\/bookcurl.com\/products\/functional-polymers-in-food-science-9781119111962","provider":"Book Curl","version":"1.0","type":"link"}