The Role of Materials Science in Food Bioengineering, Volume 19 in the Handbook of Food Bioengineering, presents an up-to-date review of the most recent advances in materials science, further demonstrating its broad applications in the food industry and bioengineering. Many types of materials are described, with their impact in food design discussed. The book provides insights into a range of new possibilities for the use of materials and new technologies in the field of food bioengineering. This is an essential reference on bioengineering that is not only ideal for researchers, scientists and food manufacturers, but also for students and educators.
1. Cover - p. i 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. ii 5. List of Contributors - p. iv 6. Foreword - p. xvi 7. Series Preface - p. xviii 8. Preface for Volume 19: Role of Materials Science in Food Bioengineering - p. xxii 9. Chapter 1: New Trends in Food Technology for Green Recovery of Bioactive Compounds From Plant Materials - p. xxvi 10. Chapter 2: Different Bioengineering Approaches on Production of Bioflavor Compounds - p. 26 11. Chapter 3: Biocompatibility and Toxicity of Allotropic Forms of Carbon in Food Packaging - p. 65 12. Chapter 4: Fabrication of Functional Electrospun Nanostructures for Food Applications - p. 102 13. Chapter 5: Bioactive Peptides as Functional Food Ingredients - p. 138 14. Chapter 6: Potential Applications of Cyclodextrin Inclusion Complexes, Liposomes, and Drug-in-Cyclodextrin-in-Liposome in Food Industry and Packaging - p. 174 15. Chapter 7: Coacervation Technique as an Encapsulation and Delivery Tool for Hydrophobic Biofunctional Compounds - p. 227 16. Chapter 8: Food Hydrocolloids as Matrices for Edible Packaging Applications - p. 227 17. Chapter 9: Probiotic and Synbiotic Yogurt Production Using Free or Alginate/Resistant Starch Microencapsulated Lactobacillus plantarum - p. 227 18. Chapter 10: Nutraceutical Formulation Strategies to Enhance the Bioavailability and Efficiency: An Overview - p. 227 19. Chapter 11: Health Perspectives of an Isoflavonoid Genistein and its Quantification in Economically Important Plants - p. 227 20. Chapter 12: Microbial Polyamino Acids: An Overview for Commercial Attention - p. 227 21. Chapter 13: Promising Functional Lipids for Therapeutic Applications - p. 227 22. Chapter 14: Status and Future Prospects of Fructooligosaccharides as Nutraceuticals - p. 227 23. Chapter 15: Food Materials Science in Egg Powder Industry - p. 493 24. Index - p. 536
The Role of Materials Science in Food Bioengineering, Volume 19 in the Handbook of Food Bioengineering, presents an up-to-date review of the most recent advances in materials science, further demonstrating its broad applications in the food industry and bioengineering. Many types of materials are described, with their impact in food design discussed. The book provides insights into a range of new possibilities for the use of materials and new technologies in the field of food bioengineering. This is an essential reference on bioengineering that is not only ideal for researchers, scientists and food manufacturers, but also for students and educators.
1. Cover - p. i 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. ii 5. List of Contributors - p. iv 6. Foreword - p. xvi 7. Series Preface - p. xviii 8. Preface for Volume 19: Role of Materials Science in Food Bioengineering - p. xxii 9. Chapter 1: New Trends in Food Technology for Green Recovery of Bioactive Compounds From Plant Materials - p. xxvi 10. Chapter 2: Different Bioengineering Approaches on Production of Bioflavor Compounds - p. 26 11. Chapter 3: Biocompatibility and Toxicity of Allotropic Forms of Carbon in Food Packaging - p. 65 12. Chapter 4: Fabrication of Functional Electrospun Nanostructures for Food Applications - p. 102 13. Chapter 5: Bioactive Peptides as Functional Food Ingredients - p. 138 14. Chapter 6: Potential Applications of Cyclodextrin Inclusion Complexes, Liposomes, and Drug-in-Cyclodextrin-in-Liposome in Food Industry and Packaging - p. 174 15. Chapter 7: Coacervation Technique as an Encapsulation and Delivery Tool for Hydrophobic Biofunctional Compounds - p. 227 16. Chapter 8: Food Hydrocolloids as Matrices for Edible Packaging Applications - p. 227 17. Chapter 9: Probiotic and Synbiotic Yogurt Production Using Free or Alginate/Resistant Starch Microencapsulated Lactobacillus plantarum - p. 227 18. Chapter 10: Nutraceutical Formulation Strategies to Enhance the Bioavailability and Efficiency: An Overview - p. 227 19. Chapter 11: Health Perspectives of an Isoflavonoid Genistein and its Quantification in Economically Important Plants - p. 227 20. Chapter 12: Microbial Polyamino Acids: An Overview for Commercial Attention - p. 227 21. Chapter 13: Promising Functional Lipids for Therapeutic Applications - p. 227 22. Chapter 14: Status and Future Prospects of Fructooligosaccharides as Nutraceuticals - p. 227 23. Chapter 15: Food Materials Science in Egg Powder Industry - p. 493 24. Index - p. 536
