Materials science and engineering in food product development / / edited by Wing-Fu Lai

• Pubblicazione: Hoboken, NJ : , : John Wiley & Sons, , [2023]; ©2023
• Descrizione fisica: 1 online resource (433 pages)
• Disciplina: 664.07
• Soggetto topico: Food industry and trade - Technological innovations; Food - Analysis; Food - Composition; Food science
• Persona (resp. second.): LaiWing-Fu
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Intro -- Materials Science and Engineering in Food Product Development -- Contents -- About the Editor -- List of Contributors -- Preface -- List of Abbreviations -- 1 Overview of Different Materials Used in Food Production -- 1.1 Introduction -- 1.2 Advanced Materials Engineering for Food Product Development -- 1.2.1 Microstructured and Nanostructured Materials -- 1.2.2 Preparation Methods -- 1.2.2.1 Spray-Drying Technique -- 1.2.2.2 Electrospinning Technique -- 1.2.2.3 Coacervation Technique -- 1.2.2.4 Emulsion Technique -- 1.2.2.5 Ionic Gelation Technique -- 1.2.2.6 Liposome Formulations -- 1.3 Encapsulation of Food Ingredients for Food Product Development -- 1.3.1 Encapsulation Based on Polysaccharides -- 1.3.1.1 Chitosan -- 1.3.1.2 Starch -- 1.3.1.3 Alginate -- 1.3.1.4 Carrageenans -- 1.3.2 Encapsulation Based on Liposomes -- 1.3.3 Encapsulation Based on Proteins -- 1.4 Food Packaging Approach for Food Product Development -- 1.4.1 Polysaccharide-Based Food Packaging -- 1.4.1.1 Chitosan -- 1.4.1.2 Alginate -- 1.4.1.3 Starch -- 1.4.2 Protein-Based Food Packaging -- 1.4.2.1 Gelatin -- 1.4.2.2 Casein -- 1.5 Hydrogel Structures and Their Efficiency in Food Development -- 1.6 Conclusion -- Glossary -- References -- 2 Introduction to Food Properties and Techniques in Food Product Development -- 2.1 Introduction -- 2.2 Structural Impact on Properties -- 2.2.1 Food Materials Science -- 2.2.2 Food Matrix -- 2.2.3 Food Characterization and Study Standardization -- 2.3 Food Consumer Demands -- 2.4 Food Properties to Be Improved -- 2.4.1 Introduction to Food Properties -- 2.4.2 Functional Ingredients and Health Properties -- 2.4.3 Physiochemical and Sensory Properties -- 2.4.4 Physical Properties -- 2.4.5 Food Stability -- 2.4.6 Kinetic Properties -- 2.5 Food Materials Synthesis Techniques -- 2.5.1 Food Formulation -- 2.5.2 Food Processing. ; 2.5.3 3D Printing -- 2.6 Concluding Remarks -- Glossary -- References -- 3 Basic Concepts of Bulk Rheology in Food Emulsions -- 3.1 Introduction -- 3.2 Emulsification Process -- 3.3 Rheology of Continuous Phase -- 3.4 Rheology of Emulsions -- 3.5 Microstructure -- 3.6 Destabilization Mechanisms -- 3.7 Concluding Remarks -- Acknowledgments -- Glossary -- References -- 4 Understanding Interfacial Rheology in Food Emulsions -- 4.1 Introduction -- 4.2 Interfacial Engineering of Food Emulsifiers -- 4.3 Rheological Techniques for the Characterization of Interfacial Films -- 4.3.1 Interfacial Dilatational Rheology -- 4.3.1.1 Oscillating Droplet Techniques -- 4.3.1.2 Trough Methods -- 4.3.2 Interfacial Shear Rheology -- 4.3.2.1 Du Noüy Ring Tool -- 4.3.2.2 Bicone Tool -- 4.3.2.3 DWR Tool -- 4.3.2.4 Magnetic Rods Based Tools -- 4.3.3 Comparison Between Interfacial Dilatational and Shear Rheology -- 4.4 Concluding Remarks and Future Perspectives -- Acknowledgments -- Glossary -- References -- 5 Overview of Types of Materials Used for Food Component Encapsulation -- 5.1 Introduction -- 5.2 Major Techniques Used for Food Component Encapsulation -- 5.3 Materials Used as Carrier Source for Encapsulation -- 5.4 Protein-Based Carriers -- 5.4.1 Soy Proteins -- 5.4.2 Cereal Proteins -- 5.4.3 Egg Proteins -- 5.4.4 Pulse Proteins -- 5.4.5 Silk Proteins -- 5.4.6 Meat Proteins -- 5.4.6.1 Milk Proteins -- 5.5 Carbohydrate-Based Carriers -- 5.5.1 Agar -- 5.5.2 Starch -- 5.5.3 Cellulose and Its Derivatives -- 5.5.4 Pectin -- 5.5.5 Gums -- 5.5.6 Chitin and Chitosan -- 5.5.7 Alginate -- 5.5.8 Carrageenan -- 5.5.9 Dextran -- 5.5.10 Cyclodextrins -- 5.6 Lipid-Based Carrier -- 5.6.1 Emulsions -- 5.6.2 Liposomes -- 5.6.3 Solid Lipid Nanoparticles (SLN) -- 5.6.4 Nanostructured Lipid Carriers (NLC) -- 5.7 Roles Played by Materials in Food Component Encapsulation. ; 5.8 Improved Dispersibility -- 5.9 Addition of Inhibitors -- 5.10 Reducing the Interactions -- 5.11 Control of Light Scattering and Absorption -- 5.12 Increased Bioavailability -- 5.13 Controlled or Targeted Release -- 5.14 Conclusions -- Glossary -- Reference -- 6 Design and Use of Microcarriers for the Delivery of Nutraceuticals -- 6.1 Introduction -- 6.2 Protection Against Environmental Conditions -- 6.3 Controlled Release by Responsive Carrier Material -- 6.4 Active Enhancement of M& -- Ns' Bioavailability Through Microencapsulation -- 6.5 Conclusion -- Glossary -- Reference -- 7 Design and Use of Lipid-Based Systems for Food Component Encapsulation -- 7.1 Introduction -- 7.2 Lipid-Based Nano Delivery Systems for Food Component Encapsulation -- 7.2.1 Nanoemulsions -- 7.2.2 Liposome -- 7.2.3 Solid Lipid Nanoparticles -- 7.2.4 Nanostructured Lipid Carriers -- 7.3 Mechanism of Action of Encapsulated Food Components -- 7.4 Encapsulation of Food Components in Lipid-Based Nano Delivery Systems -- 7.4.1 Essential Oils -- 7.4.2 Antioxidants -- 7.4.3 Natural Colorants -- 7.4.4 Flavors -- 7.4.5 Vitamins -- 7.4.6 Probiotics -- 7.4.7 Fatty Acids -- 7.5 Conclusion and Future Perspectives -- Glossary -- Reference -- 8 Working Principles and Use of Gelatin for Food Component Encapsulation -- 8.1 Introduction -- 8.2 Why Use Gelatin in Encapsulation Technology? -- 8.3 Techniques for Food Encapsulation Using Gelatin -- 8.3.1 Coacervation -- 8.3.2 Extrusion -- 8.3.3 Fluid-Bed Coating System -- 8.3.4 Spray Drying -- 8.4 Microencapsulation Using Gelatin -- 8.5 Nanoencapsulation of Food Components Using Gelatin -- 8.6 Mechanisms of Release of Gelatin Encapsulation Systems for Food Components -- 8.7 Conclusion -- Glossary -- Reference -- 9 Working Principles and Use of Chitosan for Food Component Encapsulation -- 9.1 Introduction -- 9.2 Encapsulation Technologies. ; 9.3 Agent Encapsulation Using Chitosan as Polymeric Matrix -- 9.3.1 Encapsulation of Vitamins and Omega Fatty Acids -- 9.3.2 Encapsulation of Peptides and Proteins -- 9.3.3 Encapsulation of Probiotics, Prebiotics, and Enzymes -- 9.3.4 Encapsulation of Essential Oils -- 9.3.5 Encapsulation of Phenolic Compounds -- 9.3.6 Encapsulation of Carotenoids -- 9.4 Potential Applications of Microencapsulated Materials in Food Packaging -- 9.4.1 3D Food Printing -- 9.4.2 Spinning Technology -- 9.5 Market for Chitosan Uses in Food Application -- 9.6 Concluding Remarks -- Glossary -- Reference -- 10 Design and Use of Hydrogels for Food Component Encapsulation -- 10.1 Introduction -- 10.2 Classification of Hydrogels -- 10.3 Hydrogel Formation -- 10.4 Recent Advances in Hydrogel Development -- 10.4.1 3D Printed Hydrogels -- 10.4.2 Superabsorbent Hybrid Hydrogels -- 10.4.3 Conducting Polymer Hydrogels -- 10.5 Retention and Release Properties -- 10.6 Applications of Hydrogels in Food Production -- 10.6.1 Encapsulation of Bioactive Compounds -- 10.6.2 Encapsulation of Fats and Oils -- 10.7 Conclusions -- Glossary -- References -- 11 Optimization of Pasting and Textural Properties of Food Products -- 11.1 Introduction -- 11.2 Physical and Chemical Modification of Starch Structures -- 11.3 Manipulation of Starch Properties Using Hydrocolloids -- 11.4 Enzymatic Modification of Starch Properties -- 11.5 Use of Starch Modification in Food Production -- 11.6 Concluding Remarks -- Glossary -- References -- 12 Phase Change Materials in Food Dryers -- 12.1 Introduction -- 12.2 Phase Change Materials and Their Properties -- 12.2.1 Basic Mechanism -- 12.2.2 Classification -- 12.2.2.1 Based on Melting Temperature -- 12.2.2.2 Based on the Mode of Phase Change -- 12.2.2.3 Based on Chemical Composition -- 12.2.3 Key Properties -- 12.2.3.1 Thermal Properties. ; 12.2.3.2 Physical Properties -- 12.2.3.3 Kinetic and Chemical Properties -- 12.3 Potential of PCMs in Food Drying -- 12.3.1 Energy Potential of the Upgrade -- 12.3.2 Economy of PCM Integration -- 12.3.3 Safety Concerns Related to Food and PCMs -- 12.4 Current Status of Utilizing PCMs for Food Drying -- 12.5 Recommendation for Optimization of PCM for Use in Solar Dryers -- 12.5.1 Thermal Conductivity -- 12.5.2 Long-Term Stability -- 12.5.3 Environmental Impact -- 12.6 Concluding Remarks and Future Perspectives -- Glossary -- References -- 13 Multi-Functional Properties of Halloysite Nano-Clays in Food Safety and Security -- 13.1 Overview -- 13.2 Halloysite Nanotubes (HNT): A Versatile Natural Nanomaterial -- 13.2.1 Halloysite as Nanofillers in Packaging Matrix -- 13.2.2 Halloysite as Nano-Carrier in Active Packaging Systems -- 13.2.3 Halloysite as a Colorimetric Indicator in Intelligent Packaging Systems -- 13.2.4 Halloysite in Food Coatings, Capsules, and Fibrous Films -- 13.2.5 Halloysite in Plant and Animal Agriculture -- 13.3 Toxicity and Migration Associated with Halloysite -- 13.4 Future Perspectives -- 13.5 Conclusive Remarks -- Glossary -- References -- 14 Electrospinning Technologies for Encapsulation of Probiotics -- 14.1 Introduction -- 14.2 Major Methods for Encapsulation of Probiotics -- 14.2.1 Freeze Drying -- 14.2.2 Spray Drying -- 14.2.3 Electrospinning -- 14.2.4 Our Approach to Encapsulate L. Rhamnosus CRD11 by Electrospinning -- 14.2.4.1 Determining the Viability and Properties of Encapsulated L. Rhamnosus -- 14.2.4.2 Determining the Effect of Prebiotics on the Electrospinning of L. Rhamnosus -- 14.2.5 Comparisons of Electrospinning with Other Encapsulation Methods -- 14.3 Conclusions -- Glossary -- References -- 15 Three-Dimensional Printing in Food Manufacturing and Mechanics -- 15.1 Introduction -- 15.2 Print Process. ; 15.3 Material Preparation.
• Titolo autorizzato: Materials Science and Engineering in Food Product Development
• ISBN: 1-119-86059-8; 1-119-86036-9
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910726301103321
• Lo trovi qui: Univ. Federico II