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Chitosan Applications in Food Systems

Chitosan Applications in Food Systems
A Book

by Ioannis Savvaidis

  • Publisher : Academic Press
  • Release : 2021-11-15
  • Pages : 240
  • ISBN : 9780128216637
  • Language : En, Es, Fr & De
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Chitosan Applications in Food Systems is a practical resource for those looking to understand new applications of chitosan in the food industry. The content presented is written by experts in the field who have worked on the latest application of chitosan-based research to help researchers and scientists understand how recent applications combined with traditional food preservation hurdles, or novel hurdles such as active packaging, irradiation, and essential oils can improve methods of controlling microorganisms in foods. With an emphasis of potential of chitosan in food safety this reference briefly summarizes what chitosan-based research has already done for the industry, but also its potential applications and future prospects in food products. Explains the role of chitosan nanoparticles to fight against food pathogens Provides the latest developments on chitosan and food packaging, especially on active food packaging chitosan film production Presents chitosan research as a natural antimicrobial to enhance food safety Includes nutritional aspects of chitosan used in food applications

Sustainable Agriculture Reviews 36

Sustainable Agriculture Reviews 36
Chitin and Chitosan: Applications in Food, Agriculture, Pharmacy, Medicine and Wastewater Treatment

by Grégorio Crini,Eric Lichtfouse

  • Publisher : Springer
  • Release : 2019-06-04
  • Pages : 428
  • ISBN : 3030165817
  • Language : En, Es, Fr & De
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This book reviews recent research and applications of chitin and chitosan, as natural alternatives of fossil fuel products, in medicine and pharmacy, agriculture, food science and water treatment. Chitin and chitosan products are polysaccharides derived from food waste of crustaceans and fungi, and thus are cheap, abundant, sustainable, non-toxic, recyclable and biocompatible. Remarkable applications include food additives and preservation, packaging materials, biopesticides and fertilisers, drug delivery, tissue engineering, bioflocculation and dye removal.

Multifunctional Hybrid Nanomaterials for Sustainable Agri-food and Ecosystems

Multifunctional Hybrid Nanomaterials for Sustainable Agri-food and Ecosystems
A Book

by Kamel A. Abd-Elsalam

  • Publisher : Elsevier
  • Release : 2020-03-30
  • Pages : 730
  • ISBN : 0128213590
  • Language : En, Es, Fr & De
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Multifunctional Hybrid Nanomaterials for Sustainable Agrifood and Ecosystems shows how hybrid nanomaterials (HNMs) are being used to enhance agriculture, food and environmental science. The book discusses the synthesis and characterization of HNMs before exploring agrifoods and environmental functions. It shows how novel HNMs are being used for the detection and separation of heavy metal ions, for destroying and sensing of insecticides, in managed release fertilizer and pesticide formulations, plant protection, plant promotions, purification, detection, and to control mycotoxins. Further, the book describes the use of silica-based total nanosystems, carbon nanotubes, nanocellulose-based, and polymer nanohybrids for agricultural and biological applications. This book is an important reference source for materials scientists, engineers and food scientists who want to gain a greater understanding on how multifunctional nanomaterials are being used for a range of agricultural and environmental applications. Outlines the major nanomaterial types that are being used in agriculture Explains why the properties of multifunctional nanomaterials are particularly efficient for use in agriculture Assesses the major challenges of using multifunctional nanomaterials on an industrial scale

Polymers for Agri-Food Applications

Polymers for Agri-Food Applications
A Book

by Tomy J. Gutiérrez

  • Publisher : Springer
  • Release : 2019-08-02
  • Pages : 620
  • ISBN : 3030194167
  • Language : En, Es, Fr & De
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This book presents an exhaustive analysis of the trends in the development and use of natural and synthetic polymer systems aimed at sustainable agricultural production. The polymers have allowed the development of controlled and released systems of agrochemicals such as pesticides, fertilizers and phytohormones through micro and nanoencapsulated systems, which protect and stimulate the growth of crops at low costs and without damage to the environment. Hydrogel systems from natural and synthetic polymers have also had their place in the agricultural industry, since they allow to maintain the humidity conditions of the crops for their correct development in drought times. Mulch films made of polymers have also become important in the control of weeds and pests in crops, as well as the use of edible coatings applied to fruits and vegetables during post-harvest, which reduce the losses of these perishable foods. Currently, the systems indicated, as well as others, are already used on a large scale. However, research studies in this area have been limited compared to other polymer applications. This book collects useful information for researchers, students and technologies related to the polymer technology and agri-food production. In this book, world-renowned researchers have participated, including associate editors of important journals, as well as researchers working in the area of research and development (R&D) of leading agri-food industries in the manufacture of agricultural inputs.

Natural Antimicrobials for the Minimal Processing of Foods

Natural Antimicrobials for the Minimal Processing of Foods
A Book

by S Roller

  • Publisher : Elsevier
  • Release : 2003-07-01
  • Pages : 320
  • ISBN : 1855737035
  • Language : En, Es, Fr & De
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Consumers demand food products with fewer synthetic additives but with increased safety, quality and shelf-life. These demands have led to renewed interest in the use of natural antimicrobials to preserve foods. However, despite the wide range of potential antimicrobials, relatively few are suitable for use in practice in particular food products. Edited by a leading expert in the field, and with a distinguished international team of contributors, Natural antimicrobials for the minimal processing of foods discusses their practical application in food preservation, often in conjunction with other preservation techniques. After an introductory chapter, the book first discusses the use of bacteriocins such as nisin in preserving animal and other food products, often in conjunction with other preservation techniques such as high hydrostatic pressure and pulsed electric fields. Subsequent chapters discuss the current and future uses of natamycin, organic acids, antimicrobials from animals and chitosan as preservatives. Three chapters are devoted to antimicrobials from plants and their use in a wide range of applications, including the preservation of fresh and minimally-processed fruits and vegetables. A final group of chapters discuss the use of natural antimicrobials in edible coatings, applications of natural antifungal agents, the combination of natural antimicrobials with irradiation, and the regulatory context. With its practical emphasis and authoritative coverage, Natural antimicrobials for the minimal processing of foods is a standard work for the food industry in developing new preservation systems that extend the shelf-life of foods without compromising safety or sensory quality. Discusses the practical application of antimicrobials in food preservation, often in conjunction with other preservation techniques Discusses the uses of natamycin, organic acids, antimicrobials from animals and chitosan as preservatives A standard work for the food industry in developing new preservation systems that extend the shelf-life of foods without compromising safety or sensory quality

Sustainable Food Systems from Agriculture to Industry

Sustainable Food Systems from Agriculture to Industry
Improving Production and Processing

by Charis Michel Galanakis

  • Publisher : Academic Press
  • Release : 2018-01-02
  • Pages : 442
  • ISBN : 0128119616
  • Language : En, Es, Fr & De
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Sustainable Food Systems from Agriculture to Industry: Improving Production and Processing addresses the principle that food supply needs of the present must be met without compromising the ability of future generations to meet their needs. Responding to sustainability goals requires maximum utilization of all raw materials produced and integration of activities throughout all production-to-consumption stages. This book covers production stage activities to reduce postharvest losses and increase use of by-products streams (waste), food manufacturing and beyond, presenting insights to ensure energy, water and other resources are used efficiently and environmental impacts are minimized. The book presents the latest research and advancements in efficient, cost-effective, and environmentally friendly food production and ways they can be implemented within the food industry. Filling the knowledge gap between understanding and applying these advancements, this team of expert authors from around the globe offer both academic and industry perspectives and a real-world view of the challenges and potential solutions that exist for feeding the world in the future. The book will guide industry professionals and researchers in ways to improve the efficiency and sustainability of food systems. Addresses why food waste recovery improves sustainability of food systems, how these issues can be adapted by the food industry, and the role of policy making in ensuring sustainable food production Describes in detail the latest understanding of food processing, food production and waste reduction issues Includes emerging topics, such as sustainable organic food production and computer aided process engineering Analyzes the potential and sustainability of already commercialized processes and products

Chitin and Chitosan: Properties and Applications

Chitin and Chitosan: Properties and Applications
A Book

by Lambertus A. M. van den Broek,Carmen G. Boeriu,Christian V. Stevens

  • Publisher : John Wiley & Sons
  • Release : 2020-01-28
  • Pages : 536
  • ISBN : 1119450438
  • Language : En, Es, Fr & De
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Offers a comprehensive guide to the isolation, properties and applications of chitin and chitosan Chitin and Chitosan: Properties and Applications presents a comprehensive review of the isolation, properties and applications of chitin and chitosan. These promising biomaterials have the potential to be broadly applied and there is a growing market for these biopolymers in areas such as medical and pharmaceutical, packaging, agricultural, textile, cosmetics, nanoparticles and more. The authors – noted experts in the field – explore the isolation, characterization and the physical and chemical properties of chitin and chitosan. They also examine their properties such as hydrogels, immunomodulation and biotechnology, antimicrobial activity and chemical enzymatic modifications. The book offers an analysis of the myriad medical and pharmaceutical applications as well as a review of applications in other areas. In addition, the authors discuss regulations, markets and perspectives for the use of chitin and chitosan. This important book: Offers a thorough review of the isolation, properties and applications of chitin and chitosan. Contains information on the wide-ranging applications and growing market demand for chitin and chitosan Includes a discussion of current regulations and the outlook for the future Written for Researchers in academia and industry who are working in the fields of chitin and chitosan, Chitin and Chitosan: Properties and Applications offers a review of these promising biomaterials that have great potential due to their material properties and biological functionalities.

Novel Macromolecules in Food Systems

Novel Macromolecules in Food Systems
A Book

by G. Doxastakis,V. Kiosseoglou

  • Publisher : Elsevier Science Limited
  • Release : 2000-10-16
  • Pages : 448
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Applying recent advances in biological and physical sciences, food scientists have created "novel food ingredients" enzymatically, chemically or microbiologically. Chief among these are "novel proteins and polysaccharides" which, like the more established traditional macromolecules, can perform multifunctional roles such as thickening, stabilization, gelation or encapsulation and in this way determine to a large extent the shelf life, texture and nutritional value of natural and processed foods. Featuring the latest advances on chemistry, structure and functional properties of "novel proteins and polysaccharides", with an emphasis on fundamental structure-function relationships, this book will be valuable to all those working in product development and fundamental food research.

Advances in Chitin/Chitosan Characterization and Applications

Advances in Chitin/Chitosan Characterization and Applications
A Book

by Marguerite Rinaudo,Francisco M. Goycoolea

  • Publisher : MDPI
  • Release : 2019-04-23
  • Pages : 414
  • ISBN : 3038978027
  • Language : En, Es, Fr & De
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Functional advanced biopolymers have received far less attention than renewable biomass (cellulose, rubber, etc.) used for energy production. Among the most advanced biopolymers known is chitosan. The term chitosan refers to a family of polysaccharides obtained by partial de-N-acetylation from chitin, one of the most abundant renewable resources in the biosphere. Chitosan has been firmly established as having unique material properties as well as biological activities. Either in its native form or as a chemical derivative, chitosan is amenable to being processed—typically under mild conditions—into soft materials such as hydrogels, colloidal nanoparticles, or nanofibers. Given its multiple biological properties, including biodegradability, antimicrobial effects, gene transfectability, and metal adsorption—to name but a few—chitosan is regarded as a widely versatile building block in various sectors (e.g., agriculture, food, cosmetics, pharmacy) and for various applications (medical devices, metal adsorption, catalysis, etc.). This Special Issue presents an updated account addressing some of the major applications, including also chemical and enzymatic modifications of oligos and polymers. A better understanding of the properties that underpin the use of chitin and chitosan in different fields is key for boosting their more extensive industrial utilization, as well as to aid regulatory agencies in establishing specifications, guidelines, and standards for the different types of products and applications.

Index to Theses with Abstracts Accepted for Higher Degrees by the Universities of Great Britain and Ireland and the Council for National Academic Awards

Index to Theses with Abstracts Accepted for Higher Degrees by the Universities of Great Britain and Ireland and the Council for National Academic Awards
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2007
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Gums and Stabilisers for the Food Industry 11

Gums and Stabilisers for the Food Industry 11
A Book

by Peter A Williams,Glyn O Phillips

  • Publisher : Royal Society of Chemistry
  • Release : 2002-04-30
  • Pages : 380
  • ISBN : 9780854048366
  • Language : En, Es, Fr & De
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The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. Gums and Stabilisers for the Food Industry 11 presents the latest research in the field of hydrocolloids used in food. Bringing together contributions from international experts, the first section of the book investigates the advances in structure determination and characterisation of hydrocolloids, including the use of capillary electrophoresis. Later sections deal with rheological aspects of hydrocolloids in solutions and gels; the application of hydrocolloids in real food systems; and the interfacial behaviour and gelation of proteins. A discussion of the influence of hydrocolloids on human health is also included. Researchers and other professionals in industry and academia, particularly those involved directly with food science, will welcome this title as a source of the very latest information.

Proceedings of the Third Asia-Pacific Chitin and Chitosan Symposium

Proceedings of the Third Asia-Pacific Chitin and Chitosan Symposium
Held in Keelung, Taiwan, Republic of China, 8-10, Sept. 1998

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1998*
  • Pages : 517
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Proceedings of the 1st International Symposium on Natural Preservatives in Food Systems

Proceedings of the 1st International Symposium on Natural Preservatives in Food Systems
Princeton, USA, March 30-31, 2005

by Daphna Havkin-Frenkel,C. Frankel,Nativ Dudai

  • Publisher : Unknown Publisher
  • Release : 2006
  • Pages : 126
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Encapsulation and Controlled Release Technologies in Food Systems

Encapsulation and Controlled Release Technologies in Food Systems
A Book

by Jamileh M. Lakkis

  • Publisher : John Wiley & Sons
  • Release : 2016-04-18
  • Pages : 408
  • ISBN : 1118733525
  • Language : En, Es, Fr & De
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The emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients. The successful incorporation of these actives in food formulations depends on preserving their stability and bioavailability as well as masking undesirable flavors throughout processing, shelf life and consumption. This second edition of Encapsulation and Controlled Release Technologies in Food Systems serves as an improvement and a complement companion to the first. However, it differentiates itself in two main aspects. Firstly, it introduces the reader to novel encapsulation and controlled release technologies which have not yet been addressed by any existing book on this matter, and secondly, it offers an in-depth discussion on the impact of encapsulation and controlled release technologies on the bioavailability of health ingredients and other actives. In common with the first edition the book includes chapters written by distinguished authors and researchers in their respective areas of specialization. This book is designed as a reference for scientists and formulators in the food, nutraceuticals and consumer products industries who are looking to formulate new or existing products using microencapsulated ingredients. It is also a post-graduate text designed to provide students with an introduction to encapsulation and controlled release along with detailed coverage of various encapsulation technologies and their adaptability to specific applications.

Advances in Chitin Science and Technology

Advances in Chitin Science and Technology
Proceedings of the 7th Asia-Pacific Chitin and Chitosan Symposium, Bexco, Busan, Korea, April 23-26, 2006

by Se-Kwon Kim,Hong Kyoon No,Ro-Dong Park

  • Publisher : Unknown Publisher
  • Release : 2006
  • Pages : 553
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Annual Reciprocal Meat Conference, Proceedings

Annual Reciprocal Meat Conference, Proceedings
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1990
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Polymers for Food Applications

Polymers for Food Applications
A Book

by Tomy J. Gutiérrez

  • Publisher : Springer
  • Release : 2018-08-09
  • Pages : 818
  • ISBN : 3319946250
  • Language : En, Es, Fr & De
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This book presents an exhaustive review on the use of polymers for food applications. Polymer-based systems for food applications such as: films, foams, nano- and micro-encapsulated, emulsions, hydrogels, prebiotics, 3D food printing, edible polymers for the development of foods for people with special feeding regimes, sensors, among others, have been analyzed in this work.

Proceedings of the Plant Growth Regulator Society of America

Proceedings of the Plant Growth Regulator Society of America
A Book

by Plant Growth Regulator Society of America. Meeting

  • Publisher : Unknown Publisher
  • Release : 1993
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Activities Report of the R & D Associates

Activities Report of the R & D Associates
A Book

by Research and Development Associates for Military Food and Packaging Systems

  • Publisher : Unknown Publisher
  • Release : 1994
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Functionalizing Carbohydrates for Food Applications

Functionalizing Carbohydrates for Food Applications
Texturizing and Bioactive/Flavor Delivery Systems

by Milda E. Embuscado

  • Publisher : DEStech Publications, Inc
  • Release : 2014-01-03
  • Pages : 426
  • ISBN : 1605950386
  • Language : En, Es, Fr & De
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How to modify and produce customized carbohydrates for foods Applications to flavor and nutrient delivery, texturizing and food quality improvement Details on designing and manufacturing carbohydrate delivery systems This book, written by leading food chemists, systematically explains the chemistry and engineering of new starch-based polymers and carbohydrates and shows how they are used to improve food texture and also to function as carriers for flavors and bioactive compounds. The book contains original investigations of strategies to modify food carbohydrates for refining product formulations and improving processing. Also included are detailed treatments of how such delivery systems are manufactured and tested. Key words: gums, encapsulation, celluloses, starches, polysaccharide, rheology, emulsion technology, bioactive, flavor delivery systems.