Functional Polymers in Food Science

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Polymers 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. In 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 environmental pollution. In the nutraceutical field, because consumers are increasingly conscious of the relationship between diet and health, the consumption of high quality foods has been growing continuously. Different compounds (e.g. high quality proteins, lipids and polysaccharides) are well known to contribute to the enhancement of human health by different mechanisms, reducing the risk of cardiovascular disease, coronary disease, and hypertension. This second volume focuses onthe importance of polymers and functional food and in food processing

Table of contents

Cover
Half Title page
Title page
Copyright page
Preface
Chapter 1: Functional Polymers for Food Processing
Chapter 2: Polyacrylamide Addition to Soils: Impacts on Soil Structure and Stability
Chapter 3: Functional Polymeric Membrane in Agriculture
Chapter 4: Enzymes Used in Animal Feed: Leading Technologies and Forthcoming Developments
Chapter 5: Interaction of Biomolecules with Synthetic Polymers during Food Processing
Chapter 6: Rheological Properties of Non-starch Polysaccharides in Food Science
Chapter 7: Polysaccharides as Bioactive Components of Functional Food
Chapter 8: Milk Proteins: Functionality and Use in Food Industry
Chapter 9: Bioactive Peptides from Meat Proteins as Functional Food Components
Chapter 10: Antioxidant Polymers: Engineered Materials as Food Preservatives and Functional Foods
Chapter 11: Biopolymers for Administration and Gastrointestinal Delivery of Functional Food Ingredients and Probiotic Bacteria
Chapter 12: Cyclodextrin as a Food Additive in Food Processing
Chapter 13: Enzymes and Inhibitors in Food and Health
Index


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