Application of Polymers in Food Sciences

• Format: eBook
• Language: English
• Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2024
• Subjects: alginate; antioxidant activity; avocado oil; Bacillus clausii; bacteria viabililty (Bacillus clausii); biaxial viscosity; biofilms; biogenic amines; biopolymer; biopolymer films; by-products; cactus pear mucilage; cheese; co-microencapsulation; colorimetric indicator; cross-linked; dextrose equivalents; encapsulation; equilibrium state diagram; essential oil; ethylenediamine; extrusion blow molding; fixed oil; food; functional; functional food; functional properties; GC/MS; gold nanoparticles; hot pressing machine; inulin; lactose; Lippia graveolens; maltodextrins; Mathematics and Science; mechanical properties; methylation; microwave irradiation; mucilage extraction; municipal recovery facility; nanoliposomes; nanoparticles; natural packaging; Opuntia ficus-indica; Opuntia ficus-indica; packaging; pectin; phosphorylated starch; physicochemical properties; Physics; Pickering emulsions; polymer; polymer concentration; polymer processing; polymer recycling; polymeric coating; polypropylene; polysaccharide blends; post-consumer recycling; quercetin microencapsulation; Reference, Information and Interdisciplinary subjects; Research and information: general; rheological properties; rheology; sodium alginate; storage conditions; storage stability; strawberries; structural properties; tannins; tara gum; texture; thermal properties; Thermodynamics and heat; vegetal protein; wall material
• ISBN: 3725821933; 9783725821945; 9783725821938; 3725821941
• DOI: 10.3390/books978-3-7258-2193-8

This reprint focuses on the innovative application of polymers in the development and preservation of food products. The contributions are organized into two key themes. The first theme explores practical applications, such as the extraction of biopolymers for use as protective films, the development of biopolymer-based packaging, and the integration of sensors that detect food deterioration. The second theme delves into the utilization of biopolymers and polysaccharides as carrier agents for microencapsulating active ingredients, the creation of functional foods, and optimizing storage conditions to extend shelf life. These studies collectively highlight the cutting-edge advancements in polymer applications in the food industry.