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Polymers for Food Applications
Title
Polymers for Food Applications [electronic resource] / edited by Tomy J. Gutiérrez.
ISBN
9783319946252
Publication
Cham : Springer International Publishing : Imprint: Springer, 2018.
Physical Description
1 online resource (XVII, 818 p.) 161 illus., 75 illus. in color.
Local Notes
Access is available to the Yale community.
Access and use
Access restricted by licensing agreement.
Summary
This book presents an exhaustive review on the use of polymers for food applications. Polymer-based systems for food applications such as: films, foams, nano- and micro-encapsulated, emulsions, hydrogels, prebiotics, 3D food printing, edible polymers for the development of foods for people with special feeding regimes, sensors, among others, have been analyzed in this work. About the Editor: Dr. Tomy J. Gutiérrez has a degree in chemistry (Geochemical option) from the Central University of Venezuela (UCV) (December, 2007), a degree in education (Chemical mention) from the same university (UCV, July, 2008), has a specialization in International Negotiation of Hydrocarbons from the National Polytechnic Experimental University of the National Armed Force (UNEFA) - Venezuela (July, 2011). He also has a Master's and PhD degree in Food Science and Technology obtained in October, 2013 and April, 2015, respectively, both from the UCV. It has also PhD studies in Metallurgy and Materials Science from the UCV and postdoctoral studies at the Research Institute in Materials Science and Technology (INTEMA). Dr. Gutiérrez has been a professor - researcher at the UCV both at the Institute of Food Science and Technology (ICTA) and the School of Pharmacy at the same university. It is currently an adjunct researcher in the INTEMA - National Scientific and Technical Research Council (CONICET), Argentina. Dr. Gutiérrez has at least 20 book chapters and 40 publications in international journals of high impact factor. Dr. Gutiérrez today is developing a line of research in nanostructured materials based on polymers (composite materials), which are obtained on a pilot scale to be transferred to the food, pharmaceutical and polymer industry. In addition, it is a collaborator of international projects between Argentina and France, Brazil, Venezuela and Colombia.
Variant and related titles
Springer ENIN.
Other formats
Printed edition:
Format
Books / Online
Language
English
Added to Catalog
September 07, 2018
Contents
Polymers for food applications - News
Edible films
The potential of vegetal and animal proteins to develop more sustainable food packaging
Properties of micro- and nano-reinforced biopolymers for food applications
Recent trends on nano-biocomposite polymers for food packaging
Surface properties of biodegradable polymers for food packaging
Transport phenomena in edible films
Antimicrobial films and coatings incorporated with food preservatives of microbial origin
Postharvest application of biopolymer-based edible coatings to improve the quality of fresh horticultural produce
Edible foams stabilized by food-grade polymers
Foams for food applications
Biodegradable foams in the development of food packaging
Composite foams made from edible and biodegradable polymers for food packaging applications
Nano and microencapsulation using food grade polymers
Food-grade biopolymers as efficient delivery systems for nutrients: An overview
Current processing methods in the development of micro- and nanoencapsulation from edible polymers
Biopolymers for the nano-microencapsulation of bioactive ingredients by electrohydrodynamic processing
Food gel emulsions: structural characteristics and viscoelastic behavior
Polymers for structure design of dairy foods
Partially hydrolyzed guar gum: preparation & properties
Development of hydrogels from edible polymers
Food grade polymers for the gelation of edible oils envisioning food applications
Current applications in food preservation based on marine biopolymers
Functional carbohydrate polymers – Prebiotics
Role of different polymers on the development of gluten-free baked goods
3D Food Printing – Perspectives
Sensors based on conducting polymers for the analysis of food products.
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