Application of Polymers in Food Sciences
Materialtyp:
ArtikelUtgivningsinformation: Basel MDPI - Multidisciplinary Digital Publishing Institute 2024Beskrivning: 1 electronic resource (266 p.)Innehållstyp: - text
- computer
- online resource
- 9783725821938
- 9783725821945
- Reference, Information and Interdisciplinary subjects
- Research and information: general
- Mathematics and Science
- Physics
- Thermodynamics and heat
- Bacillus clausii
- GC
- Lippia graveolens
- MS
- Opuntia ficus-indica
- Pickering emulsions
- alginate
- antioxidant activity
- avocado oil
- bacteria viabililty (Bacillus clausii)
- biaxial viscosity
- biofilms
- biogenic amines
- biopolymer
- biopolymer films
- by-products
- cactus pear mucilage
- cheese
- co-microencapsulation
- colorimetric indicator
- cross-linked
- dextrose equivalents
- encapsulation
- equilibrium state diagram
- essential oil
- ethylenediamine
- extrusion blow molding
- fixed oil
- food
- functional
- functional food
- functional properties
- gold nanoparticles
- hot pressing machine
- inulin
- lactose
- maltodextrins
- mechanical properties
- methylation
- microwave irradiation
- mucilage extraction
- municipal recovery facility
- nanoliposomes
- nanoparticles
- natural packaging
- pH
- packaging
- pectin
- phosphorylated starch
- physicochemical properties
- polymer
- polymer concentration
- polymer processing
- polymer recycling
- polymeric coating
- polypropylene
- polysaccharide blends
- post-consumer recycling
- quercetin microencapsulation
- rheological properties
- rheology
- sodium alginate
- stor
Open Access Unrestricted online access star
This reprint focuses on the innovative application of polymers in the development and preservation of food products. The contributions are organized into two key themes. The first theme explores practical applications, such as the extraction of biopolymers for use as protective films, the development of biopolymer-based packaging, and the integration of sensors that detect food deterioration. The second theme delves into the utilization of biopolymers and polysaccharides as carrier agents for microencapsulating active ingredients, the creation of functional foods, and optimizing storage conditions to extend shelf life. These studies collectively highlight the cutting-edge advancements in polymer applications in the food industry.
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eng
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