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Der erste Leitfaden zu den Funktionen, Strukturen und Anwendungen natürlicher Hydrokolloide. Heutzutage liegt der Nachdruck auf einer gesundheitsbewussten Lebensweise und Ernährung. Die Nachfrage nach natürlichen Lebensmitteln wächst ständig, und natürliche Hydrokolloide sind so beliebt wie nie zuvor. Sie dienen als Dickungsmittel, Stabilisatoren, Geliermittel, Fettersatz und Bindemittel. Als natürliche, pflanzenbasierte Polymere erfüllen sie eine Vielzahl der Funktionen handelsüblicher Inhaltsstoffe wie Xanthan, Guar, Gummiarabikum, Pektin und Stärke. Darüber hinaus bieten sie aufgrund der häufig enthaltenen aktiven biologischen Stoffe und ballaststoffreichen Zusammensetzung gesundheitliche Vorteile. Sie können präbiotische Wirkung haben und den Cholesterinspiegel senken. Die Anwendung diese neuartige Hydrokolloide ist noch immer unzureichend erforscht. Emerging Natural Hydrocolloids möchte hier Abhilfe schaffen und bietet einen fundierten Überblick über strukturell-funktionale Zusammenhänge, rheologische Aspekte und die potenzielle Nützlichkeit insbesondere in der Lebensmittel- und Pharmaindustrie. Dieses praktische Nachschlagewerk - bietet einen umfassenden und aktuellen Überblick über die derzeit verfügbaren Forschungsergebnisse zu natürlichen Hydrokolloiden. - untersucht die Hauptfunktionen und rheologischen Aspekte neuartiger Hydrokolloide. - informiert über mögliche Anwendungen von Biopolymeren in Lebensmitteln und Arzneistoffen. - zeigt die Zusammenarbeit international tätiger Lebensmittelwissenschaftler. Emerging Natural Hydrocolloids: Rheology and Functions bietet Wissenschaftlern, Ingenieuren, Technologen und Forschern einen einzigartigen und tiefen Einblick in die Welt neuartiger Hydrokolloide, deren Anwendungen, Eigenschaften und möglicher Vorteile.
Der erste Leitfaden zu den Funktionen, Strukturen und Anwendungen natürlicher Hydrokolloide. Heutzutage liegt der Nachdruck auf einer gesundheitsbewussten Lebensweise und Ernährung. Die Nachfrage nach natürlichen Lebensmitteln wächst ständig, und natürliche Hydrokolloide sind so beliebt wie nie zuvor. Sie dienen als Dickungsmittel, Stabilisatoren, Geliermittel, Fettersatz und Bindemittel. Als natürliche, pflanzenbasierte Polymere erfüllen sie eine Vielzahl der Funktionen handelsüblicher Inhaltsstoffe wie Xanthan, Guar, Gummiarabikum, Pektin und Stärke. Darüber hinaus bieten sie aufgrund der häufig enthaltenen aktiven biologischen Stoffe und ballaststoffreichen Zusammensetzung gesundheitliche Vorteile. Sie können präbiotische Wirkung haben und den Cholesterinspiegel senken. Die Anwendung diese neuartige Hydrokolloide ist noch immer unzureichend erforscht. Emerging Natural Hydrocolloids möchte hier Abhilfe schaffen und bietet einen fundierten Überblick über strukturell-funktionale Zusammenhänge, rheologische Aspekte und die potenzielle Nützlichkeit insbesondere in der Lebensmittel- und Pharmaindustrie. Dieses praktische Nachschlagewerk - bietet einen umfassenden und aktuellen Überblick über die derzeit verfügbaren Forschungsergebnisse zu natürlichen Hydrokolloiden. - untersucht die Hauptfunktionen und rheologischen Aspekte neuartiger Hydrokolloide. - informiert über mögliche Anwendungen von Biopolymeren in Lebensmitteln und Arzneistoffen. - zeigt die Zusammenarbeit international tätiger Lebensmittelwissenschaftler. Emerging Natural Hydrocolloids: Rheology and Functions bietet Wissenschaftlern, Ingenieuren, Technologen und Forschern einen einzigartigen und tiefen Einblick in die Welt neuartiger Hydrokolloide, deren Anwendungen, Eigenschaften und möglicher Vorteile.
Hydrocolloids are among the most widely used ingredients in the food industry. They function as thickening and gelling agents, texturizers, stabilisers and emulsifiers and in addition have application in areas such as edible coatings and flavour release. Products reformulated for fat reduction are particularly dependent on hydrocolloids for satisfactory sensory quality. They now also find increasing applications in the health area as dietary fibre of low calorific value. The first edition of Handbook of Hydrocolloids provided professionals in the food industry with relevant practical information about the range of hydrocolloid ingredients readily and at the same time authoritatively. It was exceptionally well received and has subsequently been used as the substantive reference on these food ingredients. Extensively revised and expanded and containing eight new chapters, this major new edition strengthens that reputation. Edited by two leading international authorities in the field, the second edition reviews over twenty-five hydrocolloids, covering structure and properties, processing, functionality, applications and regulatory status. Since there is now greater emphasis on the protein hydrocolloids, new chapters on vegetable proteins and egg protein have been added. Coverage of microbial polysaccharides has also been increased and the developing role of the exudate gums recognised, with a new chapter on Gum Ghatti. Protein-polysaccharide complexes are finding increased application in food products and a new chapter on this topic as been added. Two additional chapters reviewing the role of hydrocolloids in emulsification and their role as dietary fibre and subsequent health benefits are also included. The second edition of Handbook of hydrocolloids is an essential reference for post-graduate students, research scientists and food manufacturers. - Extensively revised and expanded second edition edited by two leading international authorities - Provides an introduction to food hydrocolliods considering regulatory aspects and thickening characteristics - Comprehensively examines the manufacture, structure, function and applications of over twenty five hydrocolloids
Natural Bioactive Compounds: Technological Advancements deals with the latest breakthroughs in the field of screening, characterization and novel applications of natural bioactive compounds from diverse group of organisms ranging from bacteria, viruses, cyanobacteria, algae, fungi, bryophytes, higher plants, sponges, corals and fishes. Written by some of the most reputed scientists in the field, this book introduces the reader to strategies and methods in the search for bioactive natural products. It is an essential read for researchers and students interested in bioactive natural products, their biological and pharmacological properties, their possible use as chemopreventive or chemotherapeutic agents, and other future potential applications. - Explores natural sources of bioactive compounds, including cyanobacteria, bacteria, viruses, fungi and higher plants - Discusses the potential applications of biological products, such as their use in medicine (antibiotics, cancer research, immunology), as food additives, supplements and technological substances - Analyzes the contributions of emerging or developing technologies for the study of bioactive natural compounds (characterization and purification)
This book introduces the most recent innovations in natural polymer applications in the food, construction, electronics, biomedical, pharmaceutical, and engineering industries. The authors provide perspectives from their respective range of industries covering classification, extraction, modification, and application of natural polymers from various sources in nature. They discuss the techniques used in analysis of natural polymers in various systems incorporating natural polymers as well as their intrinsic properties.
Thickening and gelling agents are invaluable for providing high quality foods with consistent properties, shelf stability and good consumer appeal and acceptance. Modern lifestyles and consumer demands are expected to increase the requirements for these products. Traditionally, starch and gelatin have been used to provide the desired textural properties in foods. Large-scale processing technology places greater demands on the thickeners and gelling agents employed. Modified starches and specific qualities of gelatin are required, together with exudate and seed gums, seaweed extracts and, most recently, microbial polysaccharides, to improve product mouthfeel properties, handling, and stability characteristics. These hydrocolloids have been established as valuable food additives as a result of extensive practical experience with different products. Nevertheless, the last few years have produced much additional research data from sophisticated new analytical methods. Information on the fine structure of these complex molecules has given a tremendous insight into the three-dimensional conformation of hydro colloids and their behaviour in solution. Critical components within the biopolymer have been identified which provide particular thickening, suspending, stabilising, emulsifying and gelling properties. Contributions for this book have been provided by senior development managers and scientists from the major hydrocolloid suppliers in the US and Europe. The wealth of practical experience within this industry, together with chemical, structural and functional data, has been collated to provide an authoritative and balanced view of the commercially significant thickening and gelling agents in major existing and potential food applications.
Hydrocolloids
The aim of this book is to show the potential of natural hydrocolloids and active agents to develop sustainable edible packaging materials for food preservation. For this, the current and future sources of natural hydrocolloids have been reviewed along with their extraction methods, impact on health and ability to form different packaging such as film, casing, coating, mat, pad, etc. Similarly, natural active compounds were evaluated carefully considering their sources, extraction methods, regulatory status, and compatibility with edible packaging. The book emphasizes the recent developments in methods, strategies and technologies employed to enhance the performance of antimicrobial, antioxidant and bioactive packaging. The basic testing methods used to evaluate antimicrobial and antioxidant activity of edible packaging in model media and food were discussed, and carefully selected example active edible packaging applications for different food categories were provided with critical details such as the thin balance between effectiveness of packaging and sensory properties of food. As such, it helps in understanding necessary parameters in designing an effective active edible packaging that is applicable to the target food category. Moreover, readers are primed for the first time on how to develop a fully natural antimicrobial, antioxidant or bioactive edible food packaging. This book is different from most of the similar books' avail as it provides neither methodologies about classical active packaging based on chemicals and fossil polymeric films nor is it a thorough collection of different food packaging applications. It is also not a book that concentrates on physicochemical characterization methods and engineering aspects of packaging. Instead, this is a book that provides systematic knowledge about key methods of evaluating natural resources, agro-industrial wastes and by-products for development of edible packaging, and concentrates on concepts, strategies, technologies, and applications of active edible packaging based solely on natural components. It is designed to share both positive and negative experiences in an emerging field that is expected to play a central role in improving food safety and quality, human health and environmentally friendly practices.
Fundamentals of 3D Food Printing and Applications provides an update on this emerging technology that can not only create complex edible shapes, but also enable the alteration of food texture and nutritional content required by specific diets. This book discusses 3D food printing technologies and their working mechanisms within a broad spectrum of application areas, including, but not limited to, the development of soft foods and confectionary designs. It provides a unique and contemporary guide to help correlate supply materials (edible inks) and the technologies (e.g., extrusion and laser based) used during the construction of computer-aided 3D shapes. Users will find a great reference that will help food engineers and research leaders in food science understand the characteristics of 3D food printing technologies and edible inks. Details existing 3D food printing techniques, with an in-depth discussion on the mechanisms of formation of self-supporting layers Includes the effects of flow behaviour and viscoelastic properties of printing materials Presents strategies to enhance printability, such as the incorporation of hydrocolloids and lubricant enhancers 3D printing features of a range of food materials, including cereal based, insect enriched, fruits and vegetables, chocolate and dairy ingredients Business development for chocolate printing and the prospects of 3D food printing at home for domestic applications Prosumer-driven 3D food printing Safety and labelling of 3D printed food
Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current trend towards the use of natural ingredients in foods, there is renewed interest in microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins. Microbial production of substances such as organic acids and hydrocolloids also remains an important and fast-changing area of research. Microbial production of food ingredients, enzymes and nutraceuticals provides a comprehensive overview of microbial production of food ingredients, enzymes and nutraceuticals.Part one reviews developments in the metabolic engineering of industrial microorganisms and advances in fermentation technology in the production of fungi, yeasts, enzymes and nutraceuticals. Part two discusses the production and application in food processing of substances such as carotenoids, flavonoids and terponoids, enzymes, probiotics and prebiotics, bacteriocins, microbial polysaccharides, polyols and polyunsaturated fatty acids.Microbial production of food ingredients, enzymes and nutraceuticals is an invaluable guide for professionals in the fermentation industry as well as researchers and practitioners in the areas of biotechnology, microbiology, chemical engineering and food processing. - Provides a comprehensive overview of microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins - Begins with a review of key areas of systems biology and metabolic engineering, including methods and developments for filamentous fungi - Analyses the use of microorganisms for the production of natural molecules for use in foods, including microbial production of food flavours and carotenoids