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Edible Films and Coatings for Food Applications
  • Language: en
  • Pages: 410

Edible Films and Coatings for Food Applications

Edible films and coatings play an important role in the quality, safety, transportation, storage, and display of a wide range of fresh and processed foods. Edible films and coatings, while preventing moisture loss and maintaining quality, prevent spoilage and microbial contamination of foods. The edible film and coating industry is now a multimillion dollar industry. Less than $1 million in 1999, the market has grown to more than $100 million and is expected to grow to $350 million by 2008, according to James Rossman of Rossman Consulting. Pharmaceutical and consumer products have been responsible for the tremendous increase. This growth has produced an enormous amount of scientific articles, patents, and research projects undertaken by members of the food industry, academia, and research institutions. Edible Films and Coatings for Food Applications brings together this vast wealth of scientific knowledge in a systematically organized volume. It examines the science, application, function, and market for edible films and coatings.

Starches
  • Language: en
  • Pages: 284

Starches

  • Type: Book
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  • Published: 2009-12-07
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  • Publisher: CRC Press

Starch is one of the major polysaccharides employed as biopolymers by the food industry, and its wide range of applications has resulted in intense research of starch structure and technology. Written by an outstanding multidisciplinary team with complementary expertise in both academia and industry, Starches: Characterization, Properties, and Appl

Handbook of Food Science, Technology, and Engineering - 4 Volume Set
  • Language: en
  • Pages: 3539

Handbook of Food Science, Technology, and Engineering - 4 Volume Set

  • Type: Book
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  • Published: 2005-12-19
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  • Publisher: CRC Press

Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The

Nielsen’s Food Analysis
  • Language: en
  • Pages: 618

Nielsen’s Food Analysis

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Contemporary Educational Researches: Theory and Practice in Education
  • Language: en
  • Pages: 558

Contemporary Educational Researches: Theory and Practice in Education

Contemporary Educational Researches: Theory and Practice in Education.

Nanomaterials from Renewable Resources for Emerging Applications
  • Language: en
  • Pages: 543

Nanomaterials from Renewable Resources for Emerging Applications

  • Type: Book
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  • Published: 2023-02-10
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  • Publisher: CRC Press

Nanomaterials from Renewable Resources for Emerging Applications details developments in nanomaterials produced from renewable materials and their usage in food and packaging, energy conservation, and environmental applications. • Introduces fundamentals of nanomaterials from renewable resources, including processing and characterization. • Covers nanomaterials for applications in food and packaging, including nanocellulose, lignin- and chitosan-based nanomaterials, and nanostarch. • Discusses applications in energy conservation, such as supercapacitors, electrolyte membranes, energy storage devices, and insulation. • Describes environmental uses such as water remediation and purification and oil spill clean-ups. • Highlights advantages and challenges in commercialization of green nanoparticle-based materials. Equally beneficial to researchers and professionals, this book is aimed at readers across materials science and engineering, chemical engineering, chemistry, and related fields interested in sustainable engineering.

Fennema's Food Chemistry
  • Language: en
  • Pages: 1158

Fennema's Food Chemistry

  • Type: Book
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  • Published: 2007-09-18
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  • Publisher: CRC Press

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry once again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new editors and contributors, who are recognized experts in their fields. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. The fourth edition presents an entirely new chapter, Impact of Biotechnology on Food Supply and Quality, which examines the latest research in biotechnolo...

Advances in Biopolymers
  • Language: en
  • Pages: 340

Advances in Biopolymers

  • Type: Book
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  • Published: 2006
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  • Publisher: Unknown

The necessity to better understand the functionality and nutrition of biopolymers in foods and to replace synthetic macromolecules with polymers derived from natural resources in order develop a sustainable economy has been an impetus for research on structure/function relationships and applications for these natural materials. Because of their ability to aggregate, associate, interact and form networks, systems containing biopolymers are extremely complex and elucidating structure/function relationships in these systems is difficult. This symposium series book covers selected recent research and developments involving elucidation of networks, protein-polysaccharide interactions; and isolation, characterization, modification and applications of biopolymers.

Third International Wheat Quality Conference
  • Language: en
  • Pages: 508

Third International Wheat Quality Conference

  • Type: Book
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  • Published: 2005
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  • Publisher: Unknown

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