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Submit a ProposalFunctional Polymers in Food Science
 | Part 1: Food Packaging Edited by Giuseppe Cirillo, Umile Gianfranco Spizzirri, and Francesca Iemma Copyright: 2015 | Status: Published ISBN: 9781118594896 | Hardcover | 446 pages Price: $195.00 USD  |
One Line Description
Provides an extensive overview of the link between polymer properties and food quality
Audience
The volumes will be critically important to a number of research groups in the biomedical, pharmaceutical food science, nanotechnology, polymer science and materials science fields. In addition, R&D and process engineers in the pharmaceutical, cosmetic, plastics, and food industries will benefit from reading these books.
The volumes will be critically important to a number of research groups in the biomedical, pharmaceutical food science, nanotechnology, polymer science and materials science fields. In addition, R&D and process engineers in the pharmaceutical, cosmetic, plastics, and food industries will benefit from reading these books.
Description
The use of polymeric materials in food science is widely adopted both from engineering and nutraceutical points of view. Polymeric materials are most suitable for intelligent packaging which preserves the food quality and prolongs the shelf-life of the products. In agriculture, specific functionalized polymers are used to increase the efficiency of treatments and reduce the environmental pollution. In the nutraceutical field, the consumption of high quality functional foods with polymeric materials has seen continuous growth.
The book is divided into two volumes. The first volume highlights the novel insights in the research of the most used and best performing materials and composites for intelligent packaging. The second volume opens with the overview of how polymers can be used to improve the quality of food by affecting the agricultural processes, the food rheology, and the nutritional profile of novel functional food and nutraceuticals.
Functional Polymers in Food Science is a thorough and distinctive 2-volume set and addresses:
The coupling of the industrial application and the functional properties of polymeric materials in food science
Safety assessment of the toxicity in the interaction between polymeric materials and food substances
The growing evidence about specific health benefits of natural polymers and the recent popularity of functional foods
How polymer properties can be tailored to meet specific needs by varying the “atomic composition” of the repeat structure
Novel polymers that are versatile and valuable materials for intelligent packaging applications
Protein and polyshaccarides materials for modulating the rheological properties of foods affecting their quality and desirability
Naturally occurring polymers that act as functional food and nutraceutical supplements with physiological benefits and/or reduce the risk of chronic disease
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The use of polymeric materials in food science is widely adopted both from engineering and nutraceutical points of view. Polymeric materials are most suitable for intelligent packaging which preserves the food quality and prolongs the shelf-life of the products. In agriculture, specific functionalized polymers are used to increase the efficiency of treatments and reduce the environmental pollution. In the nutraceutical field, the consumption of high quality functional foods with polymeric materials has seen continuous growth.
The book is divided into two volumes. The first volume highlights the novel insights in the research of the most used and best performing materials and composites for intelligent packaging. The second volume opens with the overview of how polymers can be used to improve the quality of food by affecting the agricultural processes, the food rheology, and the nutritional profile of novel functional food and nutraceuticals.
Functional Polymers in Food Science is a thorough and distinctive 2-volume set and addresses:
The coupling of the industrial application and the functional properties of polymeric materials in food science
Safety assessment of the toxicity in the interaction between polymeric materials and food substances
The growing evidence about specific health benefits of natural polymers and the recent popularity of functional foods
How polymer properties can be tailored to meet specific needs by varying the “atomic composition” of the repeat structure
Novel polymers that are versatile and valuable materials for intelligent packaging applications
Protein and polyshaccarides materials for modulating the rheological properties of foods affecting their quality and desirability
Naturally occurring polymers that act as functional food and nutraceutical supplements with physiological benefits and/or reduce the risk of chronic disease
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Author / Editor Details
Giuseppe Cirillo received his degree in Pharmaceutical Chemistry and Technology cum laude in 2005 and his PhD in 2008 from the University of Calabria. He is currently has a post-doctoral position at the same university.
Giuseppe Cirillo received his degree in Pharmaceutical Chemistry and Technology cum laude in 2005 and his PhD in 2008 from the University of Calabria. He is currently has a post-doctoral position at the same university.
Umile Gianfranco Spizzirri received his degree in Chemistry cum laude in 2001 and his PhD in 2005 from the University of Calabria. He is currently a member of the technical staff at the Department of Pharmacy, Nutrition and Health Science at the same University.
Francesca Iemma received her degree in Chemistry cum laude in 1993 and her PhD in Chemical Sciences in 1997 from University of Calabria. She currently an associate professor at the faculty of Pharmacy, Nutrition and Health Sciences of University of Calabria.
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