| Description |
1 online resource. |
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text txt rdacontent |
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computer c rdamedia |
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online resource cr rdacarrier |
| Note |
Includes index. |
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Online resource; title from PDF title page (ScienceDirect, viewed June 10, 2024). |
| Contents |
Front Cover -- Advances in Biopolymers for Food Science and Technology -- Copyright Page -- Contents -- List of Contributors -- I General introduction -- 1 Introduction to biopolymers: functional and smart biopolymers -- 1.1 Introduction -- 1.2 Synthesis, characterization, and properties of biopolymers -- 1.2.1 Synthesis -- 1.2.2 Characterization -- 1.2.3 Properties -- 1.3 Methods of functionalization: design and fabrication -- 1.4 Application of biopolymers in the food industry -- 1.4.1 Functional biopolymer -- 1.4.2 Smart biopolymer -- 1.5 Current trends and market potential -- 1.6 Summary |
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3.5.1 Biopolymers in three-dimensional food printing -- 3.5.2 Association of biopolymer rheology with three dimensional food printing -- 3.6 Summary -- References -- II Biopolymeric formulations -- 4 Bigel-based nutraceutical delivery systems -- 4.1 Introduction -- 4.2 Evolution of the applications of bigels in the food sector -- 4.3 Identification of biopolymers by cooccurrence analysis of the keywords -- 4.3.1 Alginates -- 4.3.2 Carboxymethyl cellulose -- 4.3.3 Fish gelatin -- 4.3.4 Guar gum -- 4.3.5 Xanthan gum -- 4.4 Methods of preparation of bigels -- 4.4.1 Heating and homogenization method |
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4.4.2 Chemical crosslinking method -- 4.4.3 In situ method -- 4.5 Applications of bigels in nutraceutical delivery -- 4.6 Conclusion -- References -- 5 Oleogelation: current developments and perspectives to lipid-based oil structuring -- 5.1 Introduction -- 5.2 Background -- 5.2.1 Fats and oil -- 5.2.2 The good and bad fats -- 5.2.3 The need for solid fat -- 5.2.4 Alternatives of solid fat -- 5.3 Oleogels -- 5.3.1 Constituents of oleogels -- 5.3.1.1 Edible oils -- 5.3.1.2 Oleogelators -- 5.3.1.2.1 High-molecular-weight oleogelators -- 5.3.1.2.1.1 Polysaccharide -- 5.3.1.2.1.2 Proteins |
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5.3.1.2.2 Low-molecular-weight oleogelators -- 5.3.1.3 Crystal modifiers -- 5.4 Methods and mechanism of oleogel synthesis -- 5.4.1 Direct dispersion method -- 5.4.2 Indirect dispersion -- 5.5 Method of oleogel characterization -- 5.5.1 Critical gelation concentration -- 5.5.2 Microstructural evaluations -- 5.5.3 Molecular characterizations -- 5.5.4 Thermal analysis -- 5.5.5 Appearance and texture -- 5.6 Evolution of the field -- 5.7 Oleogels as a novel delivery system -- 5.7.1 Drug delivery application -- 5.7.2 Nutrient delivery application -- 5.8 Oleogels in food applications -- 5.9 Conclusion |
| Subject |
Food -- Biotechnology.
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Biopolymers.
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Aliments -- Biotechnologie.
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Biopolymères.
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| Added Author |
Pal, Kunal, editor.
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Sarkar, Preetam, editor.
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Cerqueira, Miguel Ângelo Parente Ribeiro, editor.
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| Other Form: |
Original 0443190054 9780443190056 (OCoLC)1385449717 |
| ISBN |
9780443190056 |
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0443190054 |
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9780443190056 |
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9780443190063 (electronic bk.) |
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0443190062 (electronic bk.) |
| Standard No. |
AU@ 000076753106 |
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