G. Cirillo – Functional Polymers in Food Science (2 Volume set, 2015)

Автор: G. Cirillo
Название книги: Functional Polymers in Food Science (2 Volume set)
Формат: PDF
Жанр: Пищевая промышленность
Страницы: 806
Качество: Изначально компьютерное, E-book

Volume 1: Food Packaging

This book is an extensive and detailed overview of recent developments in the application of functional polymeric materials in food science, with an emphasis on the scientific concerns arising from the need to combine the properties of such versatile materials with nutritional needs. Consumers are increasingly conscious of the relationship between diet and health, and thus the request for high quality and safe foods has been continuously growing. This has resulted in tremendous efforts being undertaken in both academia and industry to increase the quality of food composition and storage. By taking advantage of the contribution of researchers in top universities, industrial research and development centers, this book is meant as a link between scientific and industrial research, showing how the development in polymer science can impact the field.
The book is composed of two volumes; the first concerns the application of polymers in food packaging, while the second shows the relationship between polymer properties, functional food and food processing. The first volume highlights novel insights in the research on the best performing materials for intelligent packaging, capable of preserving food quality and prolonging product shelf life. After an introduction to the field, the volume goes into a detailed evaluation of the key polymeric and composite materials employed in food packaging for eventually addressing regulation issues.

Volume 2: Food Processing

This book is an extensive and detailed overview of recent developments in the application of functional polymeric materials in food science, with an emphasis on the scientific concerns arising from the need to combine the properties of such versatile materials with nutritional needs. Consumers are increasingly conscious of the relationship between diet and health, and thus the request for high quality and safe foods has been continuously growing. This has resulted in tremendous efforts being undertaken in both academia and industry to increase the quality of food composition and storage. By taking advantage of the contribution of researchers in top universities, industrial research and development centers, this book is meant as a link between scientific and industrial research, showing how the development in polymer science can impact the field.
The book is composed of two volumes. The second volume opens with an overview of how polymers can be used to improve the quality of food by affecting agricultural processes, and subsequently the food rheology and nutritional profile of novel functional foods and nutraceuticals are extensively developed.