Cellulose and Cellulose Derivatives in the Food Industry

Fundamentals and Applications

Author: Tanja Wuestenberg

Publisher: John Wiley & Sons

ISBN: 3527682961

Category: Science

Page: 552

View: 2877

Cellulose and its derivatives can be found in many forms in nature and is a valuable material for all manner of applications in industry. This book is authored by an expert with many years of experience as an application engineer at renowned cellulose processing companies in the food industry. All the conventional and latest knowledge available on cellulose and its derivatives is presented. The necessary details are elucidated from a theoretical and practical viewpoint, while retaining the focus on food applications. This book is an essential source of information and includes recommendations and instructions of a general nature to assist readers in the exploration of possible applications of cellulose and its derivatives, as well as providing food for thought for the generation of new ideas for product development. Topics include gelling and rheological properties, synergistic effects with other hydrocolloids, as well as nutritional and legal aspects. The resulting compilation covers all the information and advice needed for the successful development, implementation, and handling of cellulose-containing products.

Cellulose Derivatives

Synthesis, Structure, and Properties

Author: Thomas Heinze,Omar A. El Seoud,Andreas Koschella

Publisher: Springer

ISBN: 3319731688

Category: Technology & Engineering

Page: 531

View: 4801

This book summarizes recent progress in cellulose chemistry. The last 10 years have witnessed important developments, because sustainability is a major concern. Biodegradable cellulose derivatives, in particular esters and ethers, are employed on a large scale. The recent developments in cellulose chemistry include unconventional methods for the synthesis of derivatives, introduction of novel solvents, e.g. ionic liquids, novel approaches to regioselective derivatization of cellulose, preparation of nano-particles and nano-composites for specific applications. These new developments are discussed comprehensively. This book is aimed at researchers and professionals working on cellulose and its derivatives. It fills an important gap in teaching, because most organic chemistry textbooks concentrate on the relatively simple chemistry of mono- and disaccharides. The chemistry and, more importantly, the applications of cellulose are only concisely mentioned.


From Nature to High Performance Tailored Materials

Author: Alain Dufresne

Publisher: Walter de Gruyter GmbH & Co KG

ISBN: 3110480417

Category: Science

Page: 650

View: 2602

This specialist monograph provides an overview of the recent research on the fundamental and applied properties of nanoparticles extracted from cellulose, the most abundant polymer on the planet and an ubiquitous essential renewable resource. Given the rapid advances in the field and the high level of interest within the scientific and industrial communities, this revised and updated second edition expands the broad overview of recent research and will be required reading for all those working with nanocellulose in the life sciences and bio-based applications, biological, chemical and agricultural engineering, organic chemistry and materials science. It combines a general introduction to cellulose and basic techniques with more advanced chapters on specific properties, applications and current scientific developments of nanocellulose. The book profits from the author's extensive knowledge of cellulose nanocomposite materials.

Microencapsulation in the Food Industry

A Practical Implementation Guide

Author: Anilkumar G. Gaonkar,Niraj Vasisht,Atul R. Khare,Robert Sobel

Publisher: Elsevier

ISBN: 0124047351

Category: Technology & Engineering

Page: 590

View: 978

Microencapsulation is being used to deliver everything from improved nutrition to unique consumer sensory experiences. It’s rapidly becoming one of the most important opportunities for expanding brand potential. Microencapsulation in the Food Industry: A Practical Implementation Guide is written for those who see the potential benefit of using microencapsulation but need practical insight into using the technology. With coverage of the process technologies, materials, testing, regulatory and even economic insights, this book presents the key considerations for putting microencapsulation to work. Application examples as well as online access to published and issued patents provide information on freedom to operate, building an intellectual property portfolio, and leveraging ability into potential in licensing patents to create produce pipeline. This book bridges the gap between fundamental research and application by combining the knowledge of new and novel processing techniques, materials and selection, regulatory concerns, testing and evaluation of materials, and application-specific uses of microencapsulation. Practical applications based on the authors’ more than 50 years combined industry experience Focuses on application, rather than theory Includes the latest in processes and methodologies Provides multiple "starting point" options to jump-start encapsulation use

Microbial Functional Foods and Nutraceuticals

Author: Vijai Kumar Gupta,Helen Treichel,Volha (Olga) Shapaval,Luiz Antonio de Oliveira,Maria G. Tuohy

Publisher: John Wiley & Sons

ISBN: 1119048990

Category: Technology & Engineering

Page: 320

View: 3847

Showcases the recent advances in microbial functional food applications across food science, microbiology, biotechnology, and chemical engineering Microbial technology plays a key role in the improvement of biotechnology, cosmeceuticals, and biopharmaceutical applications. It has turned into a subject of expanding significance because new microbes and their related biomolecules are distinguished for their biological activity and health benefits. Encompassing both biotechnology and chemical engineering, Microbial Functional Foods and Nutraceuticals brings together microbiology, bacteria, and food processing/mechanization, which have applications for a variety of audiences. Pharmaceuticals, diagnostics, and medical device development all employ microbial food technology. The book addresses the recent advances in microbial functional foods and associated applications, providing an important reference work for graduates and researchers. It also provides up-to-date information on novel nutraceutical compounds and their mechanisms of action—catering to the needs of researchers and academics in food science and technology, microbiology, chemical engineering, and other disciplines who are dealing with microbial functional foods and related areas. Microbial Functional Foods and Nutraceuticals is: Ground-breaking: Includes the latest developments and research in the area of microbial functional foods and nutraceuticals Multidisciplinary: Applicable across food science and technology, microbiology, biotechnology, chemical engineering, and other important research fields Practical and academic: An important area of both academic research and new product development in the food and pharmaceutical industries Microbial Functional Foods and Nutraceuticals is an ideal resource of information for biologists, microbiologists, bioengineers, biochemists, biotechnologists, food technologists, enzymologists, and nutritionists.

Evaluation of Cellulose Ethers for Conservation

Author: Robert L. Feller,Myron H. Wilt

Publisher: Getty Publications

ISBN: 0892360992

Category: Art

Page: 164

View: 5858

This report is the result of a three-year research program. It describes the chemical character of cellulose ethers as a general class of polymers and establishes an approximate ranking of the relative stability of each generic chemical subclass. Ranking the thermal stability of the polymers with respect to color change and loss in degree of polymerization led to the conclusion that as generic chemical classes, methylcellulose and carboxymethylcellulose appear to be the most stable of the cellulose ethers. Water-soluble ethylhydroxyethylcellulose apparently also possesses good stability. Of questionable long-term stability are hydroxyethylcellulose and hydroxy- propylcellulose. Ethylcellulose and organic-soluble ethylhydroxyethylcellulose proved to be of poor stability, potentially undergoing marked changes in twenty years or less under normal museum conditions. An important additional conclusion reached here, as well as in an earlier investigation, is that considerable variations in stability can occur within a generic chemical class from differences in the basic raw material, a natural product from plants, which is not a uniform, manufactured, chemical substance. Further variations can exist due to different manufacturing processes or commercial sources. Hence, commercial products must be evaluated individually to determine the most stable of a given generic type. Nonetheless, the authors believe the conclusions expressed here to be valid with regard to the relative stability of the generic chemical classes of cellulose ethers.

Enzymes in Food Processing

Fundamentals and Potential Applications

Author: N.A

Publisher: I. K. International Pvt Ltd

ISBN: 9380026331

Category: Enzymes

Page: 365

View: 8928

This book reflects an in depth study of high academic standards dealing in a coherent and lucid way the most comprehensive and advances in application of enzymes in food processing. This indispensable treatise is the product of combined efforts of leading experts of excellent academic credentials in the area of food technology and biotechnology. This unique volume gives a holistic view about the interventions of enzymes in food processing i.e. " Handles different enzymes used in food processing at one platform. " Discusses the methods of enzyme immobilization and application of immobilized enzymes in food processing. " Describes the use of enzymes as food analytical tools including biosensors " Illustrates the knowledge about novel strategies in enzyme designing. " Numerous tables and figures throughout the volume provide illustrative material to support the detailed information The present volume is an excellent resource of information especially for food scientists/technologists, biotechnologists, biochemical engineers, biochemists, organic chemists, graduate and research students.

Biopolymer Grafting: Synthesis and Properties

Author: Vijay Kumar Thakur

Publisher: Elsevier

ISBN: 0128104619

Category: Technology & Engineering

Page: 594

View: 2198

Biopolymer Grafting: Synthesis and Properties presents the latest research and developments in fundamental of synthesis and properties of biopolymer-based graft copolymers. The book presents a broad overview of the biopolymer grafting process, along with trends in the field. It also introduces a range of grafting methods which lead to materials with enhanced properties for a range of practical applications, along with the positives and limitations of these techniques. The book bridges the knowledge gap between the scientific principles and industrial applications of polymer grafting. This book covers synthesis and characterization of graft-copolymers of plant polysaccharides, functional separation membranes from grafted biopolymers, and polysaccharides in alternative methods for insulin delivery. Recent trends and advances in this area are discussed, assisting materials scientists and researchers in mapping out the future of these new "green" materials through value addition to enhance their use. Introduces polymer researchers to a promising, rapidly developing method for modifying naturally derived biopolymers Provides a one-stop shop covering synthesis, properties, characterization and graft copolymerization of bio-based polymeric materials Increases familiarity with a range of biopolymer grafting processes, enabling materials scientists and engineers to improve material properties and widen the range of potential biopolymer applications

Novel Approaches of Nanotechnology in Food

Author: Alexandru Grumezescu

Publisher: Academic Press

ISBN: 0128043792

Category: Technology & Engineering

Page: 772

View: 7786

Novel Approaches of Nanotechnology in Food, a volume in the Nanotechnology in the Agri-Food Industry series, represents a summary of the most recent advances made in the field of nanostructured materials that have significant impact on the agri-food industry. Because the current food market needs innovation, nanotechnology coupled with novel interdisciplinary approaches and processing methods has enabled important advances that have the potential to revolutionize agri-food sector. Nanotechnology can serve to resolve challenges faced by the food and bioprocessing industries for developing and implementing systems that can produce qualitative and quantitative foods that are safe, sustainable, and ecofriendly. This book is a valuable resource for scientists, researchers, and engineers in food science and biotechnology fields, as well as students who want information on cutting-edge technologies. Provides worldwide research applications of nanomaterials and nanotechnology useful in food research Presents analytical methods for enzyme immobilization onto magnetic nanoparticles Includes strategies of behavior and structure function to increase application enhancement and control Discusses nanomaterial regulations and for consumer protection awareness

Food Processing Technology

Principles and Practice

Author: P J Fellows

Publisher: Woodhead Publishing

ISBN: 0081005237

Category: Technology & Engineering

Page: 1152

View: 5777

Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. Updated edition completely revised with new developments on all the processing stages and aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws, and food industry regulation), and more Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics Includes extra textbook elements, such as videos and calculations slides, in addition to summaries of key points in each chapter

Cellulose and Cellulose Derivatives

Author: Kenji Kamide

Publisher: Elsevier

ISBN: 9780080454443

Category: Technology & Engineering

Page: 652

View: 1555

Many highly acclaimed and authoritative books on polymer science tend to focus on synthetic polymers. Cellulose and Cellulose Derivatives is the first authoritative book on the subject. It examines recent developments, with particular reference to cellulose (in aqueous alkali) and cellulose acetate. Packed with examples, the author takes an in-depth look at the topic, using the most reliable experimental data available. A comprehensive approach to the fundamental principles of cellulose and its derivatives in solution makes Cellulose and Cellulose Derivatives ideal reading for novices as well as experienced cellulose scientists. * Outlines the theoretical fundamentals of cellulose and cellulose derivatives * Presents comprehensive and reliable experimental results in figures and tables * Highly illustrated and easy to read

Biopolymers for Food Design

Author: Alexandru Mihai Grumezescu,Alina Maria Holban

Publisher: Academic Press

ISBN: 0128115017

Category: Technology & Engineering

Page: 536

View: 9611

Biopolymers for Food Design, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety. Biopolymers can be used in the development of novel nutritional alternatives, to replace difficult to obtain food products, or for foods inaccessible or inappropriate for a particular population (i.e. allergic to specific components). In addition, some polymers can be used as functional ingredients, and can also represent efficient scaffolds for food ingredients with therapeutic values. This valuable reference is ideal for those looking for new solutions for the food industry. Presents common biopolymers and their applications in food bioengineering, from food design, to control and safety Identifies how the use of certain biopolymers can result in faster production time and reduced costs Includes cutting-edge technologies used in research for food design and other food-related applications Discusses the use of biopolymers in food packaging, shelf-life extension, and the creation of novel food products

Polysaccharides for Drug Delivery and Pharmaceutical Applications

Author: R. H. Marchessault,François Ravenelle,Xiao Xia Zhu

Publisher: Amer Chemical Society


Category: Medical

Page: 365

View: 9625

Over the last decades we have seen the pharmaceutical industry grow at a tremendous rate. Along with the discoveries of drugs with novel and peculiar properties, the need for novel materials and methods to deliver them energized the field of drug delivery creating new opportunities for material scientists. Among those materials, the pharmaceutical industry has since the beginning relied on cellulose, the most abundant natural polymer on earth. Nowadays, many polysaccharides are used, modified and transformed to serve the pharmaceutical needs either as solubilizers, adhesives, carriers or active substances themselves. This book covers many of the polysaccharides used in the field, their sources, properties, preparation and mechanism of action.

The Complete Book on Gums and Stabilizers for Food Industry

Author: H. Panda


ISBN: 8178331314


Page: 480

View: 9921

Gums are plant flours (like starch or arrowroot) that make foods & other products thick. Gums are used in foods for many reasons besides being used as a thickener. Gums are important ingredient in producing food emulsifier, food additive, food thickener & other gum products. The main reason for adding a gum or hydrocolloid to a food product is to improve its overall quality. India is the largest producer of gums specially guar gum products. Similarly stabilizers are an indispensable substance in food items when added to the food items, they smoothens uniform nature and hold the flavouring compounds in dispersion. Gum technology stabilizers are carefully controlled blends of various food ingredients. Most processed foods need some sort of stabilization at some point during production, transportation, storage and serving. The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. The breadth and depth of knowledge of gums and stabilizers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. Gums as food constituents or as food additives can influence processing conditions in the following ways; retention of water, reduction of evaporation rates, alteration of freezing rates, modification of ice crystal formation and participation in chemical reactions. Some of the fundamentals of the book are functions of gum, typical food applications, gums in food suspensions, rheology and characters of gums, natural product exudates, flavor fixation, ice cream, ices and sherbets, gelation of low methoxyl pectin, seaweed extracts, microbial gums, transformation of collagen to gelatin, cellulose gums, dairy food applications, bakery product applications, analysis of hydrocolloids, gums in food products, general isolation of gums from foods, identification of gums in specific foods, group analysis and identification schemes, group identification methods, qualitative group analysis etc. This book contains rheology of gums, plant sheet gums, microbial gums, cellulose gums and synthetic hydrocolloids different stabilizers used in food industry. The book will be very resourceful to all its readers, new entrepreneurs, scientist, food technologist, food industries etc.

Processing and Impact on Active Components in Food

Author: Victor R. Preedy

Publisher: Academic Press

ISBN: 0124047092

Category: Technology & Engineering

Page: 724

View: 7096

From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also contribute to the overall availability of essential nutrients for intake as well as the prevention of the development of unwelcome product characteristics such as off-flavours or colours. However, there are processes that reduce the amount of naturally occurring antioxidants and awareness of that potential is just as important for those in product research and development. There is a practical need to understand not only the physiological importance of antioxidants in terms of consumer health benefit, but how they may be damaged or enhanced through the processing and packaging phases. This book presents information key to understanding how antioxidants change during production of a wide variety of food products, with a focus toward how this understanding may be translated effectively to other foods as well. Addresses how the composition of food is altered, the analytical techniques used, and the applications to other foods Presents in-chapter summary points and other translational insights into concepts, techniques, findings and approaches to processing of other foods Explores advances in analytical and methodological science within each chapter

Food Polysaccharides and Their Applications

Author: Alistair M. Stephen,Glyn O. Phillips

Publisher: CRC Press

ISBN: 1420015168

Category: Technology & Engineering

Page: 752

View: 1929

Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physical properties of the main classes of polysaccharaides consumed as food, highlighting their nutritional value and their technological characteristics. Chapters in this new edition detail the source, biosynthesis, molecular structures, and physical properties of polysaccharides. They also explore production and uses in food formulations; the effects of cooking and interactions with proteins, lipids, sugars, and metal ions; analytical methods, including identification and quantitative determination; and nutritional and ecological considerations with emphasis on genetic engineering of food crops. The editors carefully balance coverage of fundamental aspects and practical implications for the food industry. What’s New in the Second Edition: Explains the preparation of new starch esters and improved techniques for the production of acid-converted and oxidized starches Details new information on the natural functions of cell wall polysaccharides of seeds in relation to their molecular structures, biosynthesis and enzymatic hydrolysis Presents additional references that include those relating to IR and NMR spectrometric methods of analysis

Starch-Based Materials in Food Packaging

Processing, Characterization and Applications

Author: Silvia Elena Barbosa,Maria Alejandra García,Luciana Castillo,Olívia Valeria Lopez

Publisher: Academic Press

ISBN: 0128122579

Category: Technology & Engineering

Page: 336

View: 8797

Starch-Based Materials in Food Packaging: Processing, Characterization and Applications comprises an experimental approach related to the processing and characterization of biopolymers derived from different starches. The book includes fundamental knowledge and practical applications, and it also covers valuable experimental case studies. The book not only provides a comprehensive overview concerning biodegradable polymers, but also supplies the new trends in their applications in food packaging. The book is focused toward an ecological proposal to partially replace synthetics polymers arising from non-renewable sources for specific applications. This tender implies the protection of natural resources. Thus, the use of starch as feedstock to develop biodegradable materials is a good and promissory alternative. With the contributions and collaboration of experts in the development and study of starch based materials, this book demonstrates the versatility of this polysaccharide and its potential use. Brings the latest advances in the development of biomaterials from different starches, applying several technologies at laboratory and semi-industrial scales Examines the effect of formulations and processing conditions on structural and final properties of starch-based materials (blends and composites) Discusses the potential applications of starch materials in different fields, especially in food packaging Includes chapters on active and intelligent food packages


Structural Diversity and Functional Versatility, Second Edition

Author: Severian Dumitriu

Publisher: CRC Press

ISBN: 1420030825

Category: Science

Page: 1224

View: 9180

Completely revised and expanded to reflect the latest advancements in the field, Polysaccharides: Structural Diversity and Functional Versatility, Second Edition outlines fundamental concepts in the structure, function, chemistry, and stability of polysaccharides and reveals new analytical techniques and applications currently impacting the cosmetic, medicinal, chemical, and biochemical industries. The authoritative book discusses polysaccharides utilized in medical applications such as polysaccharide-based hydrogels, polysialic acids, proteoglycans, glycolipids, and anticoagulant polysaccharides; renewable resources for the production of various industrial chemicals and engineering plastics polysaccharides; and more.

Biomass as Renewable Raw Material to Obtain Bioproducts of High-Tech Value

Author: Valentin I. Popa,Irina Volf

Publisher: Elsevier

ISBN: 0444637974

Category: Technology & Engineering

Page: 492

View: 2488

Biomass as Renewable Raw Material to Obtain Bioproducts of High-tech Value examines the use of biomass as a raw material, including terrestrial and aquatic sources to obtain extracts (e.g. polyphenols), biofuels, and/or intermediates (furfural, levulinates) through chemical and biochemical processes. The book also covers the production of natural polymers using biomass and the biosynthetic process, cellulose modified by biochemical and chemical methods, and other biochemicals that can be used in the synthesis of various pharmaceuticals. Featuring case studies, discussions of sustainability, and nanomedical, biomedical, and pharmaceutical applications, Biomass as Renewable Raw Material to Obtain Bioproducts of High-tech Value is a crucial resource for biotechnologists, biochemical engineers, biochemists, microbiologists, and research students in these areas, as well as entrepreneurs, policy makers, stakeholders, and politicians. Reviews biomass resources and compounds with bioactive properties Describes chemical and biochemical processes for creating biofuels from biomass Outlines production of polysaccharides and cellulose derivatives Features applications in the fields of medicine and pharmacy

Acetic Acid Bacteria

Fundamentals and Food Applications

Author: Ilkin Yucel Sengun

Publisher: CRC Press

ISBN: 1351649531

Category: Technology & Engineering

Page: 358

View: 6430

This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the microbiological properties of fermented foods as well as production procedures. Special attention is given to vinegar and cocoa, which are the most familiar and extensively used industrial applications of acetic acid bacteria. This book is an essential reference to all scientists, technologists, engineers, students and all those working in the field of food science and technology.