Biopolymers in Food Colloids

Book Summary:

 

The first chapter describes temperature- and-sensitive nanohydrogels of poly(n-isopropyl acrylamide) for food packaging applications. The objective of the second chapter is to provide a comprehensive introduction to edible polymers by providing descriptions in terms of their origin, properties, and potential uses. The third chapter presents the structure, applications, and production methods for food additive polyglycerol polyricinoleate. Food antimicrobials nanocarriers have been discussed in the fourth chapter. The fifth chapter refers to electrospun nanomaterials. The sixth chapter reviews the strategies adapted to make functional polymer be utilized as a delivery system. The seventh chapter deals with the recovery of extracellular lipolytic enzymes frommacrophomina phaseolina by foam
fractionation with air. In the last chapter, we discuss the Tooth enamel. It is
composed of both an organic and an inorganic phase in the last chapter.

Audience Of this Book:

This book is Useful for Biotechnology Students.

 

Table of Content:

Chapter 1 Temperature and Ph-Sensitive Nanohydrogels Of Poly (N-Isopropylacrylamide) For Food Packaging Applications: Modeling The Swelling-Collapse Behaviour.

Chapter 2 Edible Polymers: Challenges and Opportunities

Chapter 3 The Food Additive Polyglycerol Polyricinoleate (E-476): Structure, Applications, and Production Methods

Chapter 4 Food Antimicrobials Nanocarriers

Chapter 5 Electrospun Nanomaterials: Biotechnology, Food, Water, Environment, and Energy

Chapter 6 Pseudomonas Sp. as a Source of Medium Chain Length Polyhydroxyalkanoates for Controlled Drug Delivery: Perspectives

Chapter 7 Recovery of Extracellular Lipolytic Enzymes Frommacrophomina Phaseolina by Foam Fractionation with Air 

Chapter 8 Trace Elements can Influence the Physical Properties of Tooth Enamel