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Proteins: Sustainable Source, Processing and Applications

Proteins: Sustainable Source, Processing and Applications
A Book

by Charis Galanakis

  • Publisher : Academic Press
  • Release : 2019-06
  • Pages : 358
  • ISBN : 9780128166956
  • Language : En, Es, Fr & De
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Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell proteins, extraction, production, stability and bioengineering of proteins, food applications (e.g. encapsulation, films and coatings), consumer behavior and sustainable consumption.Written in a scientific manner so as to meet the needs of chemists, food scientists, and technologists, new product developers, and academics, this book addresses the health effects and properties of proteins, highlights sustainable sources, sustainable processes and sustainable protein consumption, and analyzes the potentiality of already commercialized processes and products.Proteins: Sustainable Source, Processing and Applications is an integral resource that supports the current applications of proteins in the food industry as well as those that are under development. Supports the current applications of proteins in the food industry, along with those that are under development Connects the properties and health effects of proteins with sustainable sources, recovery procedures, stability and encapsulation Explores industrial applications that are affected by aforementioned aspects

Sustainable Protein Sources

Sustainable Protein Sources
A Book

by Sudarshan Nadathur,Janitha P. D. Dr. Wanasundara,Laurie Scanlin

  • Publisher : Academic Press
  • Release : 2016-10-02
  • Pages : 456
  • ISBN : 0128027762
  • Language : En, Es, Fr & De
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Protein plays a critical role in human nutrition. Although animal-derived proteins constitute the majority of the protein we consume, plant-derived proteins can satisfy the same requirement with less environmental impact. Sustainable Protein Sources allows readers to understand how alternative proteins such as plant, fungal, algal, and insect protein can take the place of more costly and less efficient animal-based sources. Sustainable Protein Sources presents the various benefits of plant and alternative protein consumption, including those that benefit the environment, population, and consumer trends. The book presents chapter-by-chapter coverage of protein from various sources, including cereals and legumes, oilseeds, pseudocereals, fungi, algae, and insects. It assesses the nutrition, uses, functions, benefits, and challenges of each of these proteins. The book also explores opportunities to improve utilization and addresses everything from ways in which to increase consumer acceptability, to methods of improving the taste of products containing these proteins, to the ways in which policies can affect the use of plant-derived proteins. In addition, the book delves into food security and political issues which affect the type of crops that are cultivated and the sources of food proteins. The book concludes with required consumer choices such as dietary changes and future research ideas that necessitate vigorous debate for a sustainable planet. Introduces the need to shift current animal-derived protein sources to those that are more plant-based Presents a valuable compendium on plant and alternate protein sources covering land, water, and energy uses for each type of protein source Discusses nutritive values of each protein source and compares each alternate protein to more complete proteins Provides an overview of production, including processing, protein isolation, use cases, and functionality Presents solutions to challenges, along with taste modulation Focuses on non-animal derived proteins Identifies paths and choices that require consumer and policymaker debate and action

Glucosinolates: Properties, Recovery, and Applications

Glucosinolates: Properties, Recovery, and Applications
A Book

by Charis M. Galanakis

  • Publisher : Academic Press
  • Release : 2019-10-02
  • Pages : 344
  • ISBN : 0128164948
  • Language : En, Es, Fr & De
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Glucosinolates: Properties, Recovery and Applications covers all the important aspects of glucosinolates (properties, processing and recovery issues, particular applications). Starting from the metabolism, health effects and biosynthesis of glucosinolates, the book then deals with recovery, analysis and processing issues in order to reveal their potential applications. Bringing the latest advances in the field, the book also covers practical approaches and applications, giving emphasis to their diversity in plants, the debate of "good" and "bad" glucosinolates, biosynthetic pathways and metabolism, the influence of the food supply chain on decomposition and intake, sustainable sources of glucosinolates, processing and cooking effects, and more. Written by a team of chemists, biochemists, food scientists and technologists, this book is a helpful resource for anyone dealing with food science, technology and new product developments in food, natural products and in health industries. Thoroughly explores the most trending topics of glucosinolates, giving emphasis on their diversity in plants Covers properties, processing, recovery issues and particular applications of glucosinolates Brings the health effects of glucosinolates, metabolomics and decomposition

The Interaction of Food Industry and Environment

The Interaction of Food Industry and Environment
A Book

by Charis M. Galanakis

  • Publisher : Academic Press
  • Release : 2020-01-22
  • Pages : 448
  • ISBN : 012817515X
  • Language : En, Es, Fr & De
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The Interaction of Food Industry and Environment addresses all levels of interaction, paying particular attention to avenues for responsible operational excellence in food production and processing. Written at a scientific level, this book explores many topics relating to the food industry and environment, including environmental management systems, environmental performance evaluation, the correlation between food industry, sustainable diets and environment, environmental regulation on the profitability of sustainable water use in the food industry, lifecycle assessment, green supply chain network design and sustainability, the valorization of food processing waste via biorefineries, food-energy-environment trilemma, wastewater treatment, and much more. Readers will also find valuable information on energy production from food processing waste, packaging and food sustainability, the concept of virtual water in the food industry, water reconditioning and reuse in the food industry, and control of odors in the food industry. This book is a welcomed resource for food scientists and technologists, environmentalists, food and environmental engineers and academics. Addresses the interaction between the food industry and environment at all levels Focuses on the past decade’s advances in the field Provides a guide to optimize the current food industry’s performance Serves as a resource for anyone dealing with food and environmental science and technology Includes coverage of a variety of topics, including performance indicators, the correlation between the food industry, sustainable diets and the environment, environmental regulations, lifecycle assessments, green supply chain networks, and more

Food Formulation

Food Formulation
Novel Ingredients and Processing Techniques

by Shivani Pathania,Brijesh K. Tiwari

  • Publisher : John Wiley & Sons
  • Release : 2021-02-26
  • Pages : 336
  • ISBN : 1119615240
  • Language : En, Es, Fr & De
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Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients Reviews mathematical tools used for recipe formulation, process control and consumer studies Includes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.

Novel Proteins for Food, Pharmaceuticals, and Agriculture

Novel Proteins for Food, Pharmaceuticals, and Agriculture
Sources, Applications, and Advances

by Maria Hayes

  • Publisher : Wiley-Blackwell
  • Release : 2018-11-28
  • Pages : 352
  • ISBN : 111938530X
  • Language : En, Es, Fr & De
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A groundbreaking text that highlights the various sources, applications and advancements concerning proteins from novel and traditional sources Novel Proteins for Food, Pharmaceuticals and Agriculture offers a guide to the various sources, applications, and advancements that exist and are currently being researched concerning proteins from novel and traditional sources. The contributors—noted experts in the field—discuss sustainable protein resources and include illustrative examples of bioactive compounds isolated from several resources that have or could obtain high market value in specific markets. The text also explores a wide range of topics such as functional food formulations and pharmaceutical applications, and how they alter biological activity to provide therapeutic benefits, nutritional values and health protection. The authors also examine the techno-functional applications of proteins and looks at the screening process for identification of bioactive molecules derived from protein sources. In addition, the text provides insight into the market opportunities that exist for novel proteins such as insect, by-product derived, macroalgal and others. The authors also discuss the identification and commercialization of new proteins for various markets. This vital text: Puts the focus on the various sources, applications and advancements concerning proteins from novel and traditional sources Contains a discussion on how processing technologies currently applied to dairy could be applied to novel protein sources such as insect and macroalgal Reviews the sustainability of protein sources and restrictions that exist concerning development Offers ideas for creating an innovative and enterprising economy that is built on recent developments Details the potential to exploit key market opportunities in sports, infant and elderly nutrition and techno-functional protein applications Written for industrial researchers as well as PhD and Post-doctoral researchers, and undergraduate students studying biochemistry, food engineering and biological sciences and those interested in market developments, Novel Proteins for Food, Pharmaceuticals and Agriculture offers an essential guide to the sources, applications and most recent developments of the proteins from both innovative and traditional sources.

Insects as Sustainable Food Ingredients

Insects as Sustainable Food Ingredients
Production, Processing and Food Applications

by Aaron T. Dossey,Juan A. Morales-Ramos,M. Guadalupe Rojas

  • Publisher : Academic Press
  • Release : 2016-06-23
  • Pages : 402
  • ISBN : 0128028920
  • Language : En, Es, Fr & De
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Insects as Sustainable Food Ingredients: Production, Processing and Food Applications describes how insects can be mass produced and incorporated into our food supply at an industrial and cost-effective scale, providing valuable guidance on how to build the insect-based agriculture and the food and biomaterial industry. Editor Aaron Dossey, a pioneer in the processing of insects for human consumption, brings together a team of international experts who effectively summarize the current state-of-the-art, providing helpful recommendations on which readers can build companies, products, and research programs. Researchers, entrepreneurs, farmers, policymakers, and anyone interested in insect mass production and the industrial use of insects will benefit from the content in this comprehensive reference. The book contains all the information a basic practitioner in the field needs, making this a useful resource for those writing a grant, a research or review article, a press article, or news clip, or for those deciding how to enter the world of insect based food ingredients. Details the current state and future direction of insects as a sustainable source of protein, food, feed, medicine, and other useful biomaterials Provides valuable guidance that is useful to anyone interested in utilizing insects as food ingredients Presents insects as an alternative protein/nutrient source that is ideal for food companies, nutritionists, entomologists, food entrepreneurs, and athletes, etc. Summarizes the current state-of-the-art, providing helpful recommendations on building companies, products, and research programs Ideal reference for researchers, entrepreneurs, farmers, policymakers, and anyone interested in insect mass production and the industrial use of insects Outlines the challenges and opportunities within this emerging industry

Eco-innovative Technologies for Extraction of Proteins for Human Consumption from Renewable Protein Sources of Plant Origin

Eco-innovative Technologies for Extraction of Proteins for Human Consumption from Renewable Protein Sources of Plant Origin
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2018
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Abstract: Background: The need for renewable andsustainable sources of proteins is growing. Diets containing more plant protein are increasing due to several reasons: the negative environmental impacts of animal protein production, the increasing vegetarianism and veganism trends, and inadequate consumer acceptance of food grade insects. Scope and approach: This paper links the isolation of valuable proteins from sustainable sources – by-products from processing industry of plant origin andeco-innovative technologies which are emerging for this purpose (electrostatic separation, subcritical waterextraction, reverse micelles extraction, aqueous two-phase systems extraction, enzyme-, microwave-, ultrasound-, pulsed electric energy- and high pressure-assisted extraction). In this way, not only the key challenges of modern food processing are met-the assurance of cost-effective, sustainable and environmentally friendly production, but also the concept of zerofood waste seems more achievable. Key findings and conclusions: A number of different techniques have emerged with high potential to assist protein extraction of preserved techno-functional properties, but they are still in the early stage of its industrial applications. In the EU, its industrial application may be hindered by legislative issues. The respective Novel Food Regulation classifies food obtained in a production process not used for food production before 15 May 1997, as "novel food'' and the regulatory status for each single case must be sought. On the other hand, the utilization of novel processing technologies is regulatory encouraged in EU due to their potential to reduce the environmental impact of food production, enhance food security and bring benefits to consumers. Highlights: Renewable protein sources of plant origin are listed. Eco innovative technologies for protein extraction are reviewed. Production of safe, chemical-free proteins of preserved functional properties is enabled. Factors hindering commercial exploitation of eco innovative technologies are listed.

Sustainable Agriculture Reviews 42

Sustainable Agriculture Reviews 42
Hemp Production and Applications

by Grégorio Crini,Eric Lichtfouse

  • Publisher : Springer Nature
  • Release : 2020-05-12
  • Pages : 326
  • ISBN : 3030413845
  • Language : En, Es, Fr & De
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This book reviews recent research and applications, developments, research trends, methods and issues related to the applications of industrial hemp for fundamental research and technology.

Handbook of Natural Fibres

Handbook of Natural Fibres
Volume 2: Processing and Applications

by Ryszard M. Kozlowski,Maria Mackiewicz-Talarczyk

  • Publisher : Woodhead Publishing
  • Release : 2020-01-25
  • Pages : 752
  • ISBN : 0128190701
  • Language : En, Es, Fr & De
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The Handbook of Natural Fibres: Volume Two, Processing and Applications, Second Edition provides detailed coverage of the latest processing techniques and industrial applications of a wide range of natural fibers. Natural fibrous resources, both lignocellulosic and protein ones, are renewable, biodegradable, and nontoxic, making them an important source of sustainable textile solutions. A broad range of sources of natural fibers are covered in the book, including flax, hemp, bast, jute, coir, linen, cotton and silk. This wealth of expert information provides a uniquely detailed reference for the processing, characterization, selection and application of natural fibers. Connects natural fibers to a wide range of industries, including construction, automotive, packaging and medical Helps readers appraise natural fibers on the basis of their mechanical, electrokinetic, antimicrobial or flame retardant qualities Provides a rare glimpse of emerging manufacturing methods for silk

Handbook of Food Proteins

Handbook of Food Proteins
A Book

by Glyn O. Phillips,P A Williams

  • Publisher : Elsevier
  • Release : 2011-09-09
  • Pages : 464
  • ISBN : 0857093630
  • Language : En, Es, Fr & De
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Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume. The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on a particular protein ingredient or group of ingredients covering their origins, production, properties and applications. The proteins discussed are caseins, whey proteins, gelatin and other meat-derived protein ingredients, seafood proteins, egg proteins, soy proteins, pea and other legume proteins, mycoprotein, wheat gluten, canola and other oilseed proteins, algal proteins and potato protein. A chapter on texturised vegetable proteins completes the volume. Innovative products and potential methods for improving nutrition and diet using these proteins are described. With its distinguished editors and international team of expert contributors Handbook of food proteins is an invaluable reference tool for professionals using food protein ingredients for both food and other applications. An authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry Chapters each focus on a particular protein ingredient or group of ingredients Innovative products and potential methods for improving nutrition and diet using proteins is also described

Sustainable Fish Production and Processing

Sustainable Fish Production and Processing
A Book

by Charis M. Galanakis

  • Publisher : Academic Press
  • Release : 2021-09-01
  • Pages : 432
  • ISBN : 0323859267
  • Language : En, Es, Fr & De
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Sustainable Fish production and Processing is a unique resource bridging the gap between academia and industry by analyzing in detail new, state of the art fish production, processing, and waste management. It explores general valorization methods, focusing on the extraction of high added-value compounds and their reutilization in different fields of the food and nutraceuticals industry. The book takes a comprehensive approach to understanding the most recent advances in the field, while analyzing the potentiality and sustainability of already commercialized processes and products. It could be utilized as a handbook for anyone dealing with sustainability issues within the fish industry. Emphasis of fish production will be given to food security issues, large marine ecosystems, aquaculture genomics, epigenetics and breeding, proteomics for quality and safety in fishery products, post-harvest practices in small scale fisheries, and life cycle impact of industrial aquaculture systems. Emphasis of fish processing and by-products, will be given on industrial thawing of fish blocks, sources and functional properties of fish protein hydolysates, recovery technologies and applications, potential biomedical applications, ready-to-eat products, fish waste for bacterial protease production, fish waste for feeding as well as lipid extraction from fish processing for biofuels. Covers recent advances in the field of fish production and processing over the last decade following the sustainability principles Discusses advantages and disadvantages of relevant processes from various perspective to improve sustainability Offers practical success stories and solutions to ensure the sustainable management of fish processing by-products

Roadmap to Sustainable Textiles and Clothing

Roadmap to Sustainable Textiles and Clothing
Eco-friendly Raw Materials, Technologies, and Processing Methods

by Subramanian Senthilkannan Muthu

  • Publisher : Springer
  • Release : 2014-06-02
  • Pages : 355
  • ISBN : 9812870652
  • Language : En, Es, Fr & De
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This book covers the elements involved in achieving sustainability in the textiles and clothing sector. The chapters covered in different volumes of this series title aim to cover all the distinctive areas earmarked for achieving sustainable development in the textile and clothing industry. This first volume is dedicated to the initial phases of life cycle, i.e. raw materials and manufacturing phases of textile products. This book aims to cover the sustainable raw materials, technologies and processing methods to achieve sustainable textile products. There are plenty of raw materials available today to cater the needs of sustainable textiles and apparels including organic materials, recycled and biodegradable raw materials for textile applications. Similarly, many innovative methods to process textile materials to achieve sustainability in the supply chain along with various processing technologies to manufacture textile products sustainably. This first volume covers the titles of these areas in a comprehensive way.

Dietary Fiber

Dietary Fiber
Properties, Recovery and Applications

by Charis M. Galanakis

  • Publisher : Academic Press
  • Release : 2019-06-27
  • Pages : 364
  • ISBN : 0128164956
  • Language : En, Es, Fr & De
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Dietary Fiber: Properties, Recovery and Applications explores the properties and health effects of dietary fiber, along with new trends in recovery procedures and applications. The book covers the most trending topics of dietary fiber applications, emphasizing polyphenol properties, bioavailability and metabolomics, target sources, recovery and emerging technologies, technological aspects, stability during processing, and applications in the food, beverage and nutraceutical sectors. Written by a team of experts in the field of dietary fiber, this book is ideal for chemists, food scientists, technologists, new product developers and academics. Thoroughly explores dietary fiber properties and health effects in light of new trends in recovery procedures and applications Covers issues in three critical dimensions: properties, recovery and applications Focuses on applications in food additives, as well as recovery from plant processing by-products

Comprehensive Biomaterials

Comprehensive Biomaterials
A Book

by Paul Ducheyne,Kevin Healy,Dietmar W. Hutmacher,David W. Grainger,C. James Kirkpatrick

  • Publisher : Elsevier
  • Release : 2015-08-28
  • Pages : 3672
  • ISBN : 0080552943
  • Language : En, Es, Fr & De
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Comprehensive Biomaterials brings together the myriad facets of biomaterials into one, major series of six edited volumes that would cover the field of biomaterials in a major, extensive fashion: Volume 1: Metallic, Ceramic and Polymeric Biomaterials Volume 2: Biologically Inspired and Biomolecular Materials Volume 3: Methods of Analysis Volume 4: Biocompatibility, Surface Engineering, and Delivery Of Drugs, Genes and Other Molecules Volume 5: Tissue and Organ Engineering Volume 6: Biomaterials and Clinical Use Experts from around the world in hundreds of related biomaterials areas have contributed to this publication, resulting in a continuum of rich information appropriate for many audiences. The work addresses the current status of nearly all biomaterials in the field, their strengths and weaknesses, their future prospects, appropriate analytical methods and testing, device applications and performance, emerging candidate materials as competitors and disruptive technologies, and strategic insights for those entering and operational in diverse biomaterials applications, research and development, regulatory management, and commercial aspects. From the outset, the goal was to review materials in the context of medical devices and tissue properties, biocompatibility and surface analysis, tissue engineering and controlled release. It was also the intent both, to focus on material properties from the perspectives of therapeutic and diagnostic use, and to address questions relevant to state-of-the-art research endeavors. Reviews the current status of nearly all biomaterials in the field by analyzing their strengths and weaknesses, performance as well as future prospects Presents appropriate analytical methods and testing procedures in addition to potential device applications Provides strategic insights for those working on diverse application areas such as R&D, regulatory management, and commercial development

Biodegradable and Sustainable Fibres

Biodegradable and Sustainable Fibres
A Book

by Richard Blackburn

  • Publisher : Elsevier
  • Release : 2005-11-30
  • Pages : 464
  • ISBN : 1845690990
  • Language : En, Es, Fr & De
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With increasing concerns regarding the effect the textile industry is having on the environment, more and more textile researchers, producers and manufacturers are looking to biodegradable and sustainable fibres as an effective way of reducing the impact textiles have on the environment. The emphasis in Biodegradable and sustainable fibres is on textiles that are beneficial by their biodegradation and come from sustainable sources. Biodegradable and sustainable fibres opens with a discussion of microbial processes in fibre degradation. It then moves on to discuss the major fibre types, including bast fibres, alginates, cellulose and speciality biodegradable fibres, such as lyocell, poly(lactic acid) and poly(hydroxyalkanoate)s. The development of synthetic silks is covered along with biodegradable natural fibre composites, nonwovens, and geotextiles. The final chapter looks at the history and future of soya bean protein fibres. Biodegradable and sustainable fibres is a comprehensive monograph providing essential reference for anyone interested in the area and environmental issues relating to textiles including fibre and textile scientists and students, textile technologists, manufacturers, and forensic specialists in industry and academia. Indispensable new book on this hot topic Discusses the major fibre types, inlcuding bast fibres Looks at biodegradable and sustainable fibres as an effective way of reducing the harm disposed textiles have on the environment

Organic Meat Production and Processing

Organic Meat Production and Processing
A Book

by Steven C. Ricke,Ellen J. Van Loo,Michael G. Johnson,Corliss A. O'Bryan

  • Publisher : John Wiley & Sons
  • Release : 2012-02-08
  • Pages : 464
  • ISBN : 1118229231
  • Language : En, Es, Fr & De
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Organic Meat Production and Processing describes thechallenges of production, processing and food safety of organicmeat. The editors and international collection of authors explorethe trends in organic meats and how the meat industry is impacted.Commencing with chapters on the economics, market and regulatoryaspects of organic meats, coverage then extends to managementissues for organically raised and processed meat animals.Processing, sensory and human health aspects are covered in detail,as are the incidences of foodborne pathogens in organic beef,swine, poultry and other organic meat species. The book concludesby describing pre-harvest control measures for assuring the safetyof organic meats. Organic Meat Production and Processing serves as a uniqueresource for fully understanding the current and potential issuesassociated with organic meats.

Fish Processing

Fish Processing
Sustainability and New Opportunities

by George M. Hall

  • Publisher : John Wiley & Sons
  • Release : 2011-06-13
  • Pages : 312
  • ISBN : 1444348027
  • Language : En, Es, Fr & De
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This book seeks to address the challenges facing the international seafood industry via a two pronged approach: by offering the latest information on established technologies and introducing new ideas and technologies. An introductory chapter sets the tone for the book by presenting the background against which fish processing will exist in the near future. Chapter two looks at the environmental and sustainability issues relating to conventional fish processing, including processing efficiency and better use of the outputs currently considered wastes. The impact of mechanisation and computerisation on environmental sustainability is also addressed. Subsequent chapters examine the latest developments in established fish processing technologies such as canning, curing, freezing and chilling, with an emphasis on the environmental aspects of packaging and the process itself. In addition, quality and processing parameters for specific species, including new species, are described. The second part of the book gives authors the opportunity to introduce the potential technologies and applications of the future to a wider audience. These include fermented products and their acceptance by a wider audience; the utilisation of fish processing by-products as aquaculture feeds; and the use of by-products for bioactive compounds in biomedical, nutraceutical, cosmetic and other applications.

Biopolymer Nanocomposites

Biopolymer Nanocomposites
Processing, Properties, and Applications

by Alain Dufresne,Sabu Thomas,Laly A. Pothan

  • Publisher : John Wiley & Sons
  • Release : 2013-07-18
  • Pages : 696
  • ISBN : 1118609905
  • Language : En, Es, Fr & De
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Sets forth the techniques needed to create a vast array of useful biopolymer nanocomposites Interest in biopolymer nanocomposites is soaring. Not only are they green and sustainable materials, they can also be used to develop a broad range of useful products with special properties, from therapeutics to coatings to packaging materials. With contributions from an international team of leading nanoscientists and materials researchers, this book draws together and reviews the most recent developments and techniques in biopolymer nano-composites. It describes the preparation, processing, properties, and applications of bio- polymer nanocomposites developed from chitin, starch, and cellulose, three renewable resources. Biopolymer Nanocomposites features a logical organization and approach that make it easy for readers to take full advantage of the latest science and technology in designing these materials and developing new products and applications. It begins with a chapter reviewing our current understanding of bionanocomposites. Next, the book covers such topics as: Morphological and thermal investigations of chitin-based nanocomposites Applications of starch nanoparticle and starch-based bionanocomposites Spectroscopic characterization of renewable nanoparticles and their composites Nanocellulosic products and their applications Protein-based nanocomposites for food packaging Throughout the book, detailed case studies of industrial applications underscore the unique challenges and opportunities in developing and working with biopolymer nanocomposites. There are also plenty of figures to help readers fully grasp key concepts and techniques. Exploring the full range of applications, Biopolymer Nanocomposites is recommended for researchers in a broad range of industries and disciplines, including biomedical engineering, materials science, physical chemistry, chemical engineering, and polymer science. All readers will learn how to create green, sustainable products and applications using these tremendously versatile materials.

Potential of Insect-Derived Ingredients for Food Applications

Potential of Insect-Derived Ingredients for Food Applications
A Book

by Daylan Amelia Tzompa

  • Publisher : Unknown Publisher
  • Release : 2017
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Insects are a sustainable and efficient protein and lipid source, compared with conventional livestock. Moreover, insect proteins and lipids are highly nutritional. Therefore, insect proteins and lipids can find its place as food ingredients. The use of insect proteins and lipids as food ingredients requires a deep understanding on the chemical and physical characteristics of these ingredients, as well as its functionality. Information on the chemical and physical characteristics of insect proteins and oils will help to assess the possibilities of its use on different food applications. In this chapter, we briefly review the nutritional aspects of insect proteins and lipids, insect processing, protein and lipid extraction as well as the perspectives of food applications of insect protein and lipids. Future studies should delve into extraction methods and into intrinsic properties of insect ingredients. This knowledge will be useful to introduce insect ingredients into various food preparations. Also valuable will be the study of other insect species with perspectives for its commercial rearing.