Safety and Regulatory Issues of Nanoencapsulated Food Ingredients

Safety and Regulatory Issues of Nanoencapsulated Food Ingredients
Author: Anonim
Publsiher: Academic Press
Total Pages: 600
Release: 2021-06-15
ISBN 10: 9780128157251
ISBN 13: 0128157259
Language: EN, FR, DE, ES & NL

Safety and Regulatory Issues of Nanoencapsulated Food Ingredients Book Review:

Safety and Regulatory Issues of Nanoencapsulated Food Ingredients, a volume in the Nanoencapsulation in the Food Industry series, discusses the safety and toxicity potential of food-relevant and edible nanostructures, along with legislation issued by different countries and organizations governing their safety. The book's chapters cover safety issues of nanocapsules in food matrices, their possible toxicity effects, and in vitro and in vivo assays which are explored to underline their impact. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in fields surrounding nanoencapsulation. Explores how to analyze the safety of nanoencapsulated bioactive ingredients Discusses the regulations governing the safety of nanoencapsulated ingredients in different countries Investigates what agencies and which governmental organizations are responsible for the safety of nanoencapsulated ingredients

Characterization of Nanoencapsulated Food Ingredients

Characterization of Nanoencapsulated Food Ingredients
Author: Anonim
Publsiher: Academic Press
Total Pages: 696
Release: 2020-03-07
ISBN 10: 0128156686
ISBN 13: 9780128156681
Language: EN, FR, DE, ES & NL

Characterization of Nanoencapsulated Food Ingredients Book Review:

Characterization of Nanoencapsulated Food Ingredients, Volume Four in the Nanoencapsulation in the Food Industry series, introduces some of the common instrumental analysis and characterization methods for the evaluation of nanocarriers and nanoencapsulated ingredients in terms of their morphology, size distribution, surface charge and composition, appearance, physicochemical and rheological properties, and antioxidant activity. Divided in five sections, the book covers the qualitative and quantitative properties of nanoencapsulated food ingredients by different characterization techniques, besides correlating nanocarrier behavior to their physicochemical and functional properties. Authored by a team of global experts in the fields of nano- and microencapsulation of food, nutraceutical, and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation and nanodelivery systems. Shows how different properties of nanoencapsulated food ingredients can be analyzed Presents the mechanism of each characterization technique Investigates how the analytical results can be understood with nanoencapsulated ingredients

Nanoencapsulation of Food Ingredients by Specialized Equipment

Nanoencapsulation of Food Ingredients by Specialized Equipment
Author: Anonim
Publsiher: Academic Press
Total Pages: 478
Release: 2019-10-24
ISBN 10: 0128156724
ISBN 13: 9780128156728
Language: EN, FR, DE, ES & NL

Nanoencapsulation of Food Ingredients by Specialized Equipment Book Review:

Nanoencapsulation of Food Ingredients by Specialized Equipment, Third Edition, a new volume in the Nanoencapsulation in the Food Industry series provides an overview of specialized developed equipment for the nanoencapsulation of food ingredients. Electro-spinning, electro-spraying, nano-spray dryer, micro/nano-fluidics systems and sonication devices are just some of the equipment analyzed in the book. Each chapter reviews the mechanisms of innovative devices for preparation of nanostructures, exploring the key factors in each device to control the efficiency of nanoencapsulation and revealing the morphologies and properties of nanoencapsulated ingredients produced by each equipment. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical, and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of of nanoencapsulation. Thoroughly explores the mechanisms of nanoencapsulation by specialized equipment Elucidates the key factors in each device to control the efficiency of nanoencapsulation Discusses the morphologies and properties of nanoencapsulated ingredients produced by each equipment

Biopolymer Nanostructures for Food Encapsulation Purposes

Biopolymer Nanostructures for Food Encapsulation Purposes
Author: Seid Mahdi Jafari
Publsiher: Academic Press
Total Pages: 668
Release: 2019-06-14
ISBN 10: 0128156643
ISBN 13: 9780128156643
Language: EN, FR, DE, ES & NL

Biopolymer Nanostructures for Food Encapsulation Purposes Book Review:

Biopolymer Nanostructures for Food Encapsulation Purposes, a volume in the Nanoencapsulation in the Food Industry series, guides readers on how to fabricate and apply nanostructures from different proteins, carbohydrates and chemical sources for food encapsulation purposes. This book covers recent and applied research in all disciplines of bioactive and nutrient delivery. Chapters emphasize original results relating to experimental, theoretical, formulations and/or applications of nano-structured biopolymers. Includes updated applications of biopolymer nanostructures from different protein, carbohydrate and chemical sources Discloses the current knowledge and potential of biopolymer nanostructures Brings the novel applications of biopolymer nanostructures for the development of bioactive delivery systems together

Nanoencapsulation of Food Bioactive Ingredients

Nanoencapsulation of Food Bioactive Ingredients
Author: Seid Mahdi Jafari
Publsiher: Academic Press
Total Pages: 500
Release: 2017-05-25
ISBN 10: 0128097418
ISBN 13: 9780128097410
Language: EN, FR, DE, ES & NL

Nanoencapsulation of Food Bioactive Ingredients Book Review:

Nanoencapsulation of Food Bioactive Ingredients: Principles and Applications brings different nanoencapsulated food bioactive ingredients, their structure, applications, preparation, formulations and encapsulation methodologies, covering a wide range of compounds and giving detailed examples of the issues faced in their nano-encapsulation. The book addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors, essential oils, fish oil and essential fatty acids, and other related ingredients. As a definitive manual for researchers and industry personnel working, or interested in, various branches of encapsulation for food ingredients and nutraceutical purposes, users will find this a great reference. Explains different categories of nanoencapsulated food ingredients, covering their applications, nanoencapsulation techniques, release mechanisms and characterization methods Addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors and essential oils Provides a deep understanding and potential of nanoencapsulated food ingredients, as well as their novel applications in functional foods and nutraceutical systems

Lipid Based Nanostructures for Food Encapsulation Purposes

Lipid Based Nanostructures for Food Encapsulation Purposes
Author: Anonim
Publsiher: Academic Press
Total Pages: 564
Release: 2019-08-03
ISBN 10: 0128156740
ISBN 13: 9780128156742
Language: EN, FR, DE, ES & NL

Lipid Based Nanostructures for Food Encapsulation Purposes Book Review:

Lipid-Based Nanostructures for Food Encapsulation Purposes, Volume Two in the Nanoencapsulation in the Food Industry series, reviews recent studies on the formulation and evaluation of different categories of lipid-based nano-carriers and discusses how lipid nanoencapsulation is a feasible technology for the food industry. This book covers nano-emulsions, nano-liposomes, nanostructured lipid carriers and surfactant nanoparticles. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation. Provides recent studies on the formulation and evaluation of different categories of lipid-based nanocarriers Discusses how technology of lipid nanoencapsulation can be used in industries Summarizes the practical application of nanostructures from lipid formulations, such as nanoemulsions, nanoliposomes and nanostructured lipid carriers

Techniques for Nanoencapsulation of Food Ingredients

Techniques for Nanoencapsulation of Food Ingredients
Author: C. Anandharamakrishnan
Publsiher: Springer Science & Business Media
Total Pages: 89
Release: 2013-11-26
ISBN 10: 1461493870
ISBN 13: 9781461493877
Language: EN, FR, DE, ES & NL

Techniques for Nanoencapsulation of Food Ingredients Book Review:

Nanoencapsulation has the potential to improve human health through its capacity to both protect bioactive compounds and release them at a specific time and location into various substances, including food. Numerous nanoencapsulation technologies have emerged in recent years, each with its own advantages and disadvantages. The goal of this Brief is to discuss the various nanoencapsulation technologies, such as emulsification, coacervation, inclusion encapsulation, anti-solvent precipitation, nanoprecipitation, freeze drying, and spray drying, including their limitations. Recent safety and regulatory issues concerning the various nanoencapsulation technologies will also be covered.

Nanoencapsulation Technologies for the Food and Nutraceutical Industries

Nanoencapsulation Technologies for the Food and Nutraceutical Industries
Author: Seid Mahdi Jafari
Publsiher: Academic Press
Total Pages: 636
Release: 2017-04-11
ISBN 10: 0128113642
ISBN 13: 9780128113646
Language: EN, FR, DE, ES & NL

Nanoencapsulation Technologies for the Food and Nutraceutical Industries Book Review:

Nanoencapsulation Technologies for the Food and Nutraceutical Industries is a compendium which collects, in an easy and compact way, state-of-the-art details on techniques for nanoencapsulation of bioactive compounds in food and nutraceutical industries. The book addresses important modern technologies, including biopolymer based nano-particle formation techniques, formulation based processes, such as nano-liposomes and nano-emulsions, process based nano-encapsulation, such as electro-spinning and nano-spray drying, natural nano-carrier based processes, like casein and starch nano-particles, and other recent advances. This definitive reference manual is ideal for researchers and industry personnel who want to learn more about basic concepts and recent developments in nanotechnology research. Serves as a compendium of recent techniques and systems for nanoencapsulation of bioactive compounds Brings together basic concepts and the potential of nanoencapsulation technologies, also including their novel applications in functional foods and nutraceutical systems Includes biopolymer based nano-particle formation techniques, formulation based processes, process based nanoencapsulation, and nano-carrier based process

Nanomaterials for Food Applications

Nanomaterials for Food Applications
Author: Anonim
Publsiher: Elsevier
Total Pages: 444
Release: 2018-11-16
ISBN 10: 012814131X
ISBN 13: 9780128141311
Language: EN, FR, DE, ES & NL

Nanomaterials for Food Applications Book Review:

Nanomaterials for Food Applications highlights recent developments in nanotechnologies, covering the different food areas where these novel products or technologies can be applied. The book covers five major themes, showing how nanotechnology is used in food, the use of ingredients in nanoform to improve bioavailability or nanoencapsulation technologies, nanotechnologies for food processing, nanosensors for food quality and safety, nanotechnologies for food packaging, and methods to evaluate potential risks and regulatory issues. This is an important research reference that will be of great value to academic and industrial readers, as topics of importance, both at a research level and for commercial applications, are covered. Regulatory agencies will also be interested in the latest developments covered in the book as they will help set the foundation for further regulations. Demonstrates how nanotechnology can improve food quality and safety Shows how nanotechnology is used to create more effective food processing techniques Discusses the regulatory issues surrounding the use of nanomaterials in food to ensure they are used safely and responsibly

Handbook of Food Nanotechnology

Handbook of Food Nanotechnology
Author: Seid Mahdi Jafari
Publsiher: Academic Press
Total Pages: 774
Release: 2020-06-17
ISBN 10: 012816042X
ISBN 13: 9780128160428
Language: EN, FR, DE, ES & NL

Handbook of Food Nanotechnology Book Review:

Food Nanotechnology: Applications and Approaches is the definitive guide on all aspects of nano-sized ingredients and devices for the food sector. The book brings science and applications together on the nano-scale into nano-structured food materials, with an emphasis on their production, processing, engineering, characterization, and applications of food materials containing true nano-sized dimensions or nano-structures that enable novel/enhanced properties or functions. All chapters emphasize original results relating to experimental, theoretical, computational, and/or applications of nano-materials in food. Topics such as the application of nanotechnology in food processing operations, functional ingredients, quality control, nutraceutical delivery, and packaging of food products are very attractive and beneficial to both academics and practitioners. Finally, the safety of applying nano ingredients and nano devices is covered. Brings novel applications of nanotechnology in processing food products Shows how to improve the formulation of food products with nano-structured ingredients Explores new opportunities in food packaging through nano-structured materials

Nanotechnology Applications in Food

Nanotechnology Applications in Food
Author: Alexandru Grumezescu,Alexandra Elena Oprea
Publsiher: Academic Press
Total Pages: 416
Release: 2017-02-22
ISBN 10: 0128119438
ISBN 13: 9780128119433
Language: EN, FR, DE, ES & NL

Nanotechnology Applications in Food Book Review:

Nanotechnology Applications in Food: Flavor, Stability, Nutrition, and Safety is an up-to-date, practical, applications-based reference that discusses the advantages and disadvantages of each application to help researchers, scientists, and bioengineers know what and what not to do to improve and facilitate the production of food ingredients and monitor food safety. The book offers a broad spectrum of topics trending in the food industry, such as pharmaceutical, biomedical, and antimicrobial approaches in food, highlighting current concerns regarding safety, regulations, and the restricted use of nanomaterials. Includes how nanobiosensors are useful for the detection of foodborne pathogens Discusses applications of nanotechnology from flavor and nutrition, to stability and safety in packaging Includes nano and microencapsulation, nanoemulsions, nanosensors, and nano delivery systems Identifies practical applications of nanoscience for use in industry today

Impact of Nanoscience in the Food Industry

Impact of Nanoscience in the Food Industry
Author: Alexandru Mihai Grumezescu,Alina Maria Holban
Publsiher: Academic Press
Total Pages: 484
Release: 2018-01-20
ISBN 10: 0128114932
ISBN 13: 9780128114933
Language: EN, FR, DE, ES & NL

Impact of Nanoscience in the Food Industry Book Review:

The Impact of Nanoscience in the Food Industry, Volume 12 in The Handbook of Food Bioengineering series, explores how nanoscience applications in food engineering offer an alternative to satisfying current food needs that cannot be fulfilled by natural products. Nanotechnology enables the development of tailored food ingredients and structures to replace products that are difficult to obtain. The book discusses how specialized nano-preservatives, sensors and food degradation and contamination detectors were developed and how they can be introduced in food products without degrading quality or properties of the final product. A valuable resource for food engineering researchers and students alike. Identifies common nanomaterials used in food preservation and food packaging Provides industrial applications to increase food production Describes analytical methods for assessing food safety Identifies how nanoscience advances allow for new developments in functional foods and nutraceuticals Discusses safety concerns, regulations and restricted use of nanomaterials in food bioengineering

Nanotechnologies in Food

Nanotechnologies in Food
Author: Qasim Chaudhry,Laurence Castle,Richard Watkins
Publsiher: Royal Society of Chemistry
Total Pages: 295
Release: 2017-05-17
ISBN 10: 1788011368
ISBN 13: 9781788011365
Language: EN, FR, DE, ES & NL

Nanotechnologies in Food Book Review:

Nanotechnologies in Food provides an overview of the products and applications of nanotechnologies in agri-food and related sectors. Following on from the success of the first edition, this new edition has been revised and updated to bring the reader fully up to date on the emerging technological, societal, and policy and regulatory aspects in relation to nanotechnologies in food. This book contains new chapters discussing some of the aspects that have attracted a lot of debate and research in recent years, such as how the regulatory definition of ‘nanomaterial’ is shaping up in Europe and whether it will result in a number of exciting food additives being regarded as nanomaterials, how the new analytical challenges posed by manufactured nanoparticles in food are being addressed and whether the emerging field of nano delivery systems for food ingredients and supplements, made of food materials or other soft/degradable polymers, can raise any consumer safety concerns. The edition concludes by discussing the future trends of the technological developments in the area of nanotechnologies and potential future ‘fusion’ with other fields, such as biotechnology and synthetic biology. This book provides a source of much needed and up-to-date information on the products and applications of nanotechnology for the food sector - for scientists, regulators, and consumers alike. It also gives an independent, balanced, and impartial view of the potential benefits as well as risks that nanotechnology applications may bring to the food sector. Whilst providing an overview of the state-of-the-art and foreseeable applications to highlight opportunities for innovation, the book also discusses areas of uncertainty in relation to public perception of the new technological developments, and potential implications for consumer safety and current regulatory controls. The book also discusses the likely public perceptions of nanotechnologies in the light of past technological developments in the food sector, and how the new technology will possibly be regulated under the existing regulatory frameworks.

Microencapsulation in the Food Industry

Microencapsulation in the Food Industry
Author: Anilkumar G. Gaonkar,Niraj Vasisht,Atul R. Khare,Robert Sobel
Publsiher: Elsevier
Total Pages: 590
Release: 2014-06-30
ISBN 10: 0124047351
ISBN 13: 9780124047358
Language: EN, FR, DE, ES & NL

Microencapsulation in the Food Industry Book Review:

Microencapsulation is being used to deliver everything from improved nutrition to unique consumer sensory experiences. It’s rapidly becoming one of the most important opportunities for expanding brand potential. Microencapsulation in the Food Industry: A Practical Implementation Guide is written for those who see the potential benefit of using microencapsulation but need practical insight into using the technology. With coverage of the process technologies, materials, testing, regulatory and even economic insights, this book presents the key considerations for putting microencapsulation to work. Application examples as well as online access to published and issued patents provide information on freedom to operate, building an intellectual property portfolio, and leveraging ability into potential in licensing patents to create produce pipeline. This book bridges the gap between fundamental research and application by combining the knowledge of new and novel processing techniques, materials and selection, regulatory concerns, testing and evaluation of materials, and application-specific uses of microencapsulation. Practical applications based on the authors’ more than 50 years combined industry experience Focuses on application, rather than theory Includes the latest in processes and methodologies Provides multiple "starting point" options to jump-start encapsulation use

Release and Bioavailability of Nanoencapsulated Food Ingredients

Release and Bioavailability of Nanoencapsulated Food Ingredients
Author: Anonim
Publsiher: Academic Press
Total Pages: 508
Release: 2020-06-02
ISBN 10: 012815666X
ISBN 13: 9780128156667
Language: EN, FR, DE, ES & NL

Release and Bioavailability of Nanoencapsulated Food Ingredients Book Review:

Release and Bioavailability of Nanoencapsulated Food Ingredients, volume five in the Nanoencapsulation in the Food Industry series, reviews different release mechanisms of nanoencapsulated food ingredients. The book discusses mathematical and intelligent modeling of the release of bioactive agents from nano-vehicles to better understand their release mechanisms, while also covering different approaches for studying the release profile of these ingredients (such as in-vitro and in-vivo assays). Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title will be of great value to those engaged in various fields of nanoencapsulation. Thoroughly explores the different release mechanisms of nanoencapsulated food ingredients Examines the release of bioactive ingredients by in vitro and in vivo systems Discusses different approaches for modeling the release data of nanoencapsulated ingredients

Application of Nano Microencapsulated Ingredients in Food Products

Application of Nano Microencapsulated Ingredients in Food Products
Author: Anonim
Publsiher: Academic Press
Total Pages: 548
Release: 2020-10-29
ISBN 10: 0128165197
ISBN 13: 9780128165195
Language: EN, FR, DE, ES & NL

Application of Nano Microencapsulated Ingredients in Food Products Book Review:

Application of Nano/Microencapsulated Ingredients in Food Products, a volume in the Nanoencapsulation in the Food Industry series, presents applications of nano/micro-encapsulated ingredients such as vitamins, minerals, flavors, colorants, enzymes, probiotics antioxidants and many other bioactive components in different groups of food products. Each chapter explores nano/microencapsulated ingredients in food products, including beverages, cereal flours and bakery products, meat, oils and fats, salt, spices and seasonings, functional supplements, and in chewing gum. In addition, the book explores active food packaging and edible coatings with nano/microencapsulated ingredients. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation. Clarifies which nanoencapsulated ingredients can be applied for different food products Thoroughly explores the influence of nanoencapsulated ingredients on the qualitative properties of different food products

Nanotechnology in Nutraceuticals

Nanotechnology in Nutraceuticals
Author: Shampa Sen,Yashwant Pathak
Publsiher: CRC Press
Total Pages: 465
Release: 2016-10-14
ISBN 10: 1315353717
ISBN 13: 9781315353715
Language: EN, FR, DE, ES & NL

Nanotechnology in Nutraceuticals Book Review:

While nutraceuticals were verified to be expedient, they often lack stability, bioavailability, and permeability, and nano-nutraceuticals are being developed to afford a solution to the problem. Nanotechnology in Nutraceuticals: Production to Consumption delves into the promises and prospects of the application of nanotechnology to nutraceuticals, addressing concepts, techniques, and production methods. Nutraceuticals retain less stability, efficacy, and bioavailability when entering the human body. To overcome such problems, nanotechnology shows promise when applied as a tool to improve the quality and stability of nutraceuticals. This book discusses metallic nanoparticles and their applications in the food industry with specific application to nutraceuticals. It includes detailed discussion on potential functional properties of nutraceuticals with regard to antimicrobial activity, anti-inflammatory activity, and anti-cancer activity. Since nanoparticles can be toxic past a certain limit, implementing nanotechnology under thoughtful regulations is considered critical. The book addresses these issues with chapters covering the principles for the oversight of nanotechnologies and nanomaterials in nutraceuticals, the implications of regulatory requirements, the ethics and economics of nano-nutraceuticals, and consumer acceptance of nanotechnology based foods.

Novel Approaches of Nanotechnology in Food

Novel Approaches of Nanotechnology in Food
Author: Alexandru Grumezescu
Publsiher: Academic Press
Total Pages: 772
Release: 2016-05-13
ISBN 10: 0128043792
ISBN 13: 9780128043790
Language: EN, FR, DE, ES & NL

Novel Approaches of Nanotechnology in Food Book Review:

Novel Approaches of Nanotechnology in Food, a volume in the Nanotechnology in the Agri-Food Industry series, represents a summary of the most recent advances made in the field of nanostructured materials that have significant impact on the agri-food industry. Because the current food market needs innovation, nanotechnology coupled with novel interdisciplinary approaches and processing methods has enabled important advances that have the potential to revolutionize agri-food sector. Nanotechnology can serve to resolve challenges faced by the food and bioprocessing industries for developing and implementing systems that can produce qualitative and quantitative foods that are safe, sustainable, and ecofriendly. This book is a valuable resource for scientists, researchers, and engineers in food science and biotechnology fields, as well as students who want information on cutting-edge technologies. Provides worldwide research applications of nanomaterials and nanotechnology useful in food research Presents analytical methods for enzyme immobilization onto magnetic nanoparticles Includes strategies of behavior and structure function to increase application enhancement and control Discusses nanomaterial regulations and for consumer protection awareness

Encapsulation Technologies for Active Food Ingredients and Food Processing

Encapsulation Technologies for Active Food Ingredients and Food Processing
Author: N.J. Zuidam,Viktor Nedovic
Publsiher: Springer Science & Business Media
Total Pages: 400
Release: 2009-10-30
ISBN 10: 9781441910080
ISBN 13: 1441910085
Language: EN, FR, DE, ES & NL

Encapsulation Technologies for Active Food Ingredients and Food Processing Book Review:

Consumers prefer food products that are tasty, healthy, and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. For example, encapsulates may allow flavor retention, mask bad tasting or bad smelling components, stabilize food ingredients, and increase their bioavailability. Encapsulation may also be used to immobilize cells or enzymes in the production of food materials or products, such as fermentation or metabolite production. This book provides a detailed overview of the encapsulation technologies available for use in food products, food processing, and food production. The book aims to inform those who work in academia or R&D about both the delivery of food compounds via encapsulation and food processing using immobilized cells or enzymes. The structure of the book is according to the use of encapsulates for a specific application. Emphasis is placed on strategy, since encapsulation technologies may change. Most chapters include application possibilities of the encapsulation technologies in specific food products or processes. The first part of the book reviews general technologies, food-grade materials, and characterization methods for encapsulates. The second part discusses encapsulates of active ingredients (e.g., aroma, fish oil, minerals, vitamins, peptides, proteins, probiotics) for specific food applications. The last part describes immobilization technologies of cells and enzymes for use within food fermentation processes (e.g., beer, wine, dairy, meat), and food production (e.g., sugar conversion, production of organic acids or amino acids, hydrolysis of triglycerides). Edited by two leading experts in the field, Encapsulation Technologies for Food Active Ingredients and Food Processing will be a valuable reference source for those working in the academia or food industry. The editors work in both industry or academia, and they have brought together in this book contributions from both fields.

Gums and Stabilisers for the Food Industry 14

Gums and Stabilisers for the Food Industry 14
Author: Peter A. Williams,Glyn O. Phillips
Publsiher: Special Publications
Total Pages: 584
Release: 2008
ISBN 10: 9780854044610
ISBN 13: 0854044612
Language: EN, FR, DE, ES & NL

Gums and Stabilisers for the Food Industry 14 Book Review:

Gums and Stabilisers for the Food Industry present the latest research from leading experts in the field including: - biochemical characterization - the use of antibodies - immunostaining and enzyme hydrolysis -chemical and physicochemical characterization including rheological investigation and AFM studies - engineering food microstructure including exploiting association and phase separation in mixed polymer systems and interaction with particles - the role of biopolymers in the formation of emulsions and foams - influence of hydrocolloids on organoleptic properties - the application of hydrocolloids in foods and beverages - health aspects.