The theme and contents of this book have assumed a new significance in the light of recent ideas on nanoscience and nanotechnology, which are now beginning to influence developments in food research and food processing. The fabrication of nanoscale structures for food use relies on an in-depth understanding of thermodynamically driven interactions and self-assembly processes involving the major food structure-forming components: proteins and polysaccharides. This understanding has the potential to provide thermodynamically inspired approaches that can be used to manipulate food structures rationally in order to enhance the nutritional and health-promoting properties of foods and beverages.
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Für Beruf und Forschung
This book is suitable for postgraduates and researchers, who are working in the field of food science and food colloids both in industry and academia.
Maße
Höhe: 240 mm
Breite: 160 mm
Gewicht
ISBN-13
978-90-04-17186-2 (9789004171862)
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Schweitzer Klassifikation
Maria G. Semenova, DrSci (2008) in Chemistry, Institute of Biochemical Physics of RAS, is head of the laboratory. She has published extensively on thermodynamic analysis of the impact of biopolymer interactions on structure formation in food colloids (Food Hydrocolloids, 2007, 21, 23-45) Eric Dickinson, Ph.D. (1972) in Physical Chemistry, University of Sheffield, is Professor of Food Colloids at the University of Leeds. He has published extensively on food colloids and biopolymers, including "An Introduction to Food Colloids" (Oxford University Press, 1992).
Preface. Acknowledgements. TRENDS AND DEVELOPMENTS. Significance of Biopolymer Interactions in Context of Nanoscience and Nanotechnology. Bibliography. Applications of Biopolymers for Micro- and Nano-encapsulation of Bioactive Food Ingredients. Bioactive food ingredients. Encapsulation processes and delivery systems. Biopolymer-based delivery vehicle ingredients. Concluding remark. Bibliography. The Thermodynamic Approach: Its Importance for Understanding and Manipulating the Molecular Interactions of Biopolymers. Two-component solutions: biopolymer + solvent. Three-component solutions: biopolymer1 + biopolymer2 + solvent. Food colloids stabilized by biopolymers. Concluding remark. Bibliography. BIOPOLYMER INTERACTIONS IN THE BULK AND AT THE INTERFACE. Energy and Character of Main Types of Biopolymer Interactions. Van der Waals interactions. Electrostatic interactions. Ion bridging. Hydrogen bonding. Hydrophobic interactions. Excluded volume ('steric') interactions. Solvation, structural and depletion forces. Covalent bonding. Concluding remarks. Bibliography. Physico-Chemical Characterization of Biopolymers in Solution in Terms of Thermodynamic Parameters. Basic thermodynamic functions and parameters. Experimental techniques for determining thermodynamic quantities of biopolymer interactions in solution. Bibliography. BIOPOLYMER INTERACTIONS IN THE BULK AQUEOUS MEDIUM OF FOOD COLLOIDS. Self-Assembly of Food Biopolymers for the Development of Health-Promoting Properties of Food Colloids. Self-assembly due to specific kinds of biopolymer interactions. Surfactant-based self-assembly of proteins. Surfactant-based self-assembly of polysaccharides. Manipulation of food colloid properties through biopolymer self-assembly. Concluding remark. Bibliography. Effects of Interactions between Different Biopolymers on the Properties of Food Colloids. Impact of physical interactions between biopolymers on structure and stability of colloidal
