UID:
almahu_9949698066302882
Format:
1 online resource (639 p.)
ISBN:
1-282-28549-1
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9786612285493
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0-08-092114-0
Content:
Industrialists developing new food and pharmaceutical products face the challenge of innovation in an increasingly competitive market that must consider incredient cost, product added-value, expectations of a healthy life-style, improved sensory impact, controlled delivery of active compounds and last, but not lease, product stability. While much work has been done to explore, understand, and address these issues, a gap has emerged between recent advances in fundamental knowledge and its direct application to product situations with a growing need for scientific input.Modern Biopolyme
Note:
Description based upon print version of record.
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Front cover; MODERN BIOPOLYMER SCIENCE; Copyright; Contents; Contributors; Preface; CHAPTER 1 Biopolymer Network Assembly:Measurement and Theory; 1.1 Biopolymer Networks and Gels; 1.2 Rheological Characterization of Biopolymer Gels; 1.3 Theoretical Aspects; 1.4 Conclusions; Acknowledgments; References; CHAPTER 2Gelation: Principles, Models and Applications to Proteins; 2.1Introduction; 2.2Modeling gel networks and their rheological behavior; 2.3 Molecular mechanisms causing aggregation/gelation; 2.4Gel structure type
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2.5Gel Texture: oral processing, rheology/fracture, microstructure and sensory ANALYSIS2.6Concluding remarks and future challenges; Acknowledgments; References; CHAPTER 3 Antifreeze Proteins:Their Structure,Binding and Use; 3.1Antifreeze Proteins; 3.2AFP Properties; 3.3AFP Mechanism ofnbspFunction; 3.4Applications of AFP; References; CHAPTER 4Biopolymers in Food Emulsions; 4.1Introduction; 4.2Emulsion Science And Technology Terminology; 4.3Emulsion Droplet Characteristics; 4.4Production Of Food Emulsions; 4.5Emulsion Stability; 4.6Physicochemical Properties of Food Emulsions
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4.7Biopolymer Emulsifiers4.8Biopolymer Texture Modifiers; 4.9Conclusions; References; CHAPTER 5Functional Interactions in Gelling Biopolymer Mixtures; 5.1Introduction; 5.2Applicability of Polymer Blending Laws tonbspBiphasic Networks; 5.3Phase Composition; 5.4Blending Law Analyses of Gelatin-Calcium Pectinate Co-Gels; 5.5Co-Gelation of Whey Protein Isolate (WPI) With Crosslinked Starch; 5.6Associative Interactions; 5.7Segregative Interactions in Single-Phase Mixtures; 5.8Current Understanding and Future Challenges; Acknowledgments; References
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CHAPTER 6Effect of Processing on Biopolymer Interactions6.1Introduction; 6.2Fluid/Sheared Gels; 6.3Water-In-Water Emulsions; 6.4 Processing Inside People; 6.5The Future; Acknowledgments; References; CHAPTER 7Unified Application of the Materials-Science Approach to the Structural Properties of Biopolymer Co-Gels throughout the Industrially Relevant Level of Solids; 7.1Introduction and Overview of Product Development Concerns That Necessitated Work In Phase-Separated Biopolymer Gels; 7.2Experimental Methods of Pinpointing Phase-Separation Phenomena in Mixed Gels
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7.3 Utilization Of Reaction Kinetics To Identify Phase-Separation Phenomena In Biopolymer Mixtures7.4Quantitative Analysis Of The Structural Properties Of Binary Composite Gels; 7.5Bridging The Divide Between The Low- And High-Solid Analyses In Binary Co-Gels; 7.6Molecular Dynamics Of Bioactive Compounds In A High-Solids Carbohydrate Matrix; 7.7Structural Properties Of Non-Aqueous Systems Used In Controlled Topical Delivery; 7.8 Concluding Remarks; Acknowledgments; References; CHAPTER 8Mapping the Different States of Food Components Using State Diagrams; 8.1 Introduction; 8.2 Glass transition
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8.3 Glass formation
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English
Additional Edition:
ISBN 0-12-374195-5
Language:
English
