Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Fat Mimetics for Food Applications
FAT MIMETICS FOR FOOD APPLICATIONS Detailed resource providing insight into the understanding of fat mimetics and their use for the development of food products Fat Mimetics for Food Applications explores strategies for the development of fat mimetics for food applications, including meat, dairy, spreads and baked products, covering all the physical strategies and presenting the main characterization techniques for the study of fat mimetics behaviour. The text further provides insight into the understanding of fat mimetics in food structure and how it affects food products. Fat Mimetics for Food Applications is organized into five sections. The first section provides a historical overview an...
Advances in Biopolymers for Food Science and Technology
Advances in Biopolymers for Food Science and Technology brings together the latest techniques for the preparation of bio-based polymeric materials, for novel food applications.The book begins by introducing biopolymers and their various polysaccharide and protein sources, addressing biopolymers from marine sources in particular. Food design using biopolymers, and their preparation as gels and composites are then discussed in detail. This is followed by in-depth chapters guiding the reader through specific applications, including fat replacement products, delivery systems, food emulsions, micro- and nano-encapsulation, nanovehicles, nanostructures, nanofilms, antimicrobial peptides, food coat...
Smart Systems in Biotechnology
This compact volume is focused on an eclectic mix of biotechnological and biomedical applications of stimuli-sensitive polymeric materials. It starts with their chemical synthesis and design strategies. This is followed by discussions of their applications in microfluidics, biosensors, wound healing and anticancer therapy. Two other interesting applications covered are the design of aptamer-based smart surfaces for biological applications and use of smart hydrogels in tissue engineering. In general, it provides a snapshot of the current state-of-the-art in design and applications of smart systems at the interfaces of biological sciences.
Engineering Aspects of Milk and Dairy Products
Expert Insight into the Engineering Aspects of Dairy Products ManufacturingConsumer demand is constantly on the rise for better and more nutritious dairy products, from traditional milk to new, high-value added products like meal-replacement drinks. This changing market preference reinforces the importance of milk as a raw material in the food indu
Biodegradable Composites for Packaging Applications
"Biodegradable Composites for Packaging Applications" describes design, processing, and manufacturing of advanced biodegradable composites in packaging industry applications. It covers fundamentals of biodegradable polymers followed by introduction to biodegradable materials for food packaging industry and its processing mechanisms. Pertinent applications are explained across different chapters including intelligent packaging, applied technologies, degradation problems and its impact on environment and associated challenges. Features Covers biodegradable composites and targeted applications in packaging for industrial applications. Includes exhaustive processing and characterizations of biodegradable composites. Discusses innovative commodities packaging applications. Reviews advanced integrated design and fabrication problems for conductive and sensors applications. Explores various properties and functionalities through extensive theoretical and experimental modeling. This volume is aimed at researchers and graduate students in sustainable materials, composite technology, biodegradable plastics, and food technology and engineering.
Nanotechnology in Nutraceuticals
Shows how nanotechnology can be used to develop better functional foods and nutraceuticals. Provides detailed knowledge of current development in nutraceuticals. Discusses marketing and consumer acceptance of nanomaterials. Reviews current governmental regulations.
Lignocellulosic Materials and Their Use in Bio-based Packaging
This brief provides a comprehensive review of lignocellulosic materials and their primary role in the future development of bio-based packaging. Topics such as: sources and extraction methods of lignocellulosic materials; main constituents of lignocellulosic materials; functionality of lignocellulosic materials; the development of bio-based and biodegradable packaging; incorporation of lignocellulosic materials in bio-based packaging materials; properties and functionality of bio-based packaging, are discussed by authors who are experts in the field.
Nanotechnology Applications in the Food Industry
Nanotechnology is increasingly used in the food industry in the production, processing, packaging, and preservation of foods. It is also used to enhance flavor and color, nutrient delivery, and bioavailability, and to improve food safety and in quality management. Nanotechnology Applications in the Food Industry is a comprehensive reference book containing exhaustive information on nanotechnology and the scope of its applications in the food industry. The book has five sections delving on all aspects of nanotechnology and its key role in food industry in the present scenario. Part I on Introduction to Nanotechnology in Food Sector covers the technological basis for its application in food in...
Emerging Nanotechnologies in Food Science
Emerging Nanotechnologies in Food Science presents the current knowledge and latest developments in food nanotechnology, taking a multidisciplinary approach to provide a broad and comprehensive understanding of the field. Food nanotechnology is a newly emergent discipline that is fast-growing and evolving. The discipline continues to benefit from advances in materials and food sciences and has enormous scientific and economic potential. The book presents nano-ingredients and engineered nanoparticles developed to produce technologically improved food from both food science and engineering perspectives. In addition, subsequent chapters offer a review of recent outstanding inventions in food na...
CRC Concise Encyclopedia of Nanotechnology
The CRC Concise Encyclopedia of Nanotechnology sets the standard against which all other references of this nature are measured. As such, it is a major resource for both skilled professionals and novices to nanotechnology.The book examines the design, application, and utilization of devices, techniques, and technologies critical to research at the
