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The Resource Polymers for food applications, Tony J. Gutiérrez, editor

Polymers for food applications, Tony J. Gutiérrez, editor

Label
Polymers for food applications
Title
Polymers for food applications
Statement of responsibility
Tony J. Gutiérrez, editor
Contributor
Editor
Subject
Language
eng
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
Member of
Cataloging source
N$T
Dewey number
664/.06
Index
index present
LC call number
TP248.65.P62
Literary form
non fiction
Nature of contents
dictionaries
http://library.link/vocab/relatedWorkOrContributorName
Gutiérrez, Tomy J.
http://library.link/vocab/subjectName
  • Biopolymers
  • Food
  • Food additives
Label
Polymers for food applications, Tony J. Gutiérrez, editor
Instantiates
Publication
Note
Includes index
Antecedent source
unknown
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • Intro; Dedication; Contents; Contributors; About the Editor; Chapter 1: Polymers for Food Applications: News; 1.1 Present and Future in Perspective; References; Chapter 2: Edible Films; 2.1 Introduction; 2.2 Materials Used for Edible Films; 2.3 Composite Edible Films; 2.4 Active and Bioactive Edible Films; 2.5 Conclusions; References; Chapter 3: The Potential of Vegetal and Animal Proteins to Develop More Sustainable Food Packaging; 3.1 Introduction; 3.2 Protein Structure and Properties; 3.3 Manufacture of Protein Films and Coatings; 3.4 Food Packaging Based on Animal Proteins
  • 3.4.1 Collagen and Gelatin3.4.2 Milk Proteins: Casein and Whey Protein; 3.4.3 Other Animal Proteins; 3.5 Food Packaging Based on Vegetal Proteins; 3.5.1 Soy Protein; 3.5.2 Zein; 3.5.3 Wheat Gluten; 3.5.4 Other Vegetal Proteins; 3.6 Conclusions and Future Trends; References; Chapter 4: Properties of Micro- and Nano-Reinforced Biopolymers for Food Applications; 4.1 Introduction; 4.2 Bioplastics for Food Packaging; 4.3 Micro and Nano-Reinforcing Agents; 4.4 The Effect of Reinforcing Agents on the Functional Properties of Biopolymers; 4.4.1 Processing Methods
  • 4.4.2 The Effect on Tensile Properties4.4.3 The Effect on Barrier Properties; 4.4.4 The Effect on Thermal Properties; 4.5 The Surface Properties of Micro- and Nano-Reinforced Polymers for Food Applications; 4.6 The Effect of Reinforcing Agents on the Material Biodegradability; 4.7 Final Remarks; References; Chapter 5: Recent Trends on Nano-biocomposite Polymers for Food Packaging; 5.1 Introduction; 5.2 Main Polymers Isolated from Biomass; 5.2.1 Chitin/Chitosan; 5.2.2 Cellulose/Cellulose Derivatives; 5.2.3 Starch; 5.2.4 Casein and Whey; 5.2.5 Collagen/Gelatin; 5.2.6 Gluten
  • 5.2.7 Soybean/Soybean Derivatives and Zein5.3 Main Techniques Used to Manufacture Nano-­biocomposite Polymer Films; 5.3.1 Wet Process; 5.3.2 Dry Process; 5.4 Main Nanoparticles Used to Manufacture Nano-biocomposite Polymer Films; 5.4.1 Carbon Nanotubes; 5.4.2 Chitosan Nanoparticle; 5.4.3 Metal Nanoparticles; 5.4.4 Cellulose Nanowhiskers or Nanocrystals; 5.4.5 Nanoclays; 5.4.6 Starch Nanocrystals; 5.5 Nanoparticle Migration; 5.6 Prospects in Nano-biocomposite Polymer Films; 5.7 Conclusions; References; Chapter 6: Surface Properties of Biodegradable Polymers for Food Packaging
  • 6.1 Biodegradable Polymers for Food Applications6.2 Biodegradable Polymers; 6.3 Surface Properties of Biodegradable Polymers; 6.3.1 Wettability; 6.3.2 Sealability; 6.3.3 Printability; 6.4 Surface Properties of Polysaccharides-Based Films; 6.4.1 Starch; 6.4.2 Chitosan; 6.4.3 Pectin; 6.4.4 Galactomannans; 6.4.5 Fiber; 6.5 Surface Properties of Protein-Based Films; 6.5.1 Soy Protein Isolate; 6.5.2 Gelatin; 6.5.3 Zein; 6.6 Lipids and Other Additives; 6.7 Surface Characteristics; 6.7.1 Contact Angle; 6.7.2 Atomic Force Microscopy (AFM); 6.7.3 Scanning Electron Microscopy (SEM)
Dimensions
unknown
Extent
1 online resource
File format
unknown
Form of item
online
Isbn
9783319946245
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
  • on1048610847
  • (OCoLC)1048610847
Label
Polymers for food applications, Tony J. Gutiérrez, editor
Publication
Note
Includes index
Antecedent source
unknown
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • Intro; Dedication; Contents; Contributors; About the Editor; Chapter 1: Polymers for Food Applications: News; 1.1 Present and Future in Perspective; References; Chapter 2: Edible Films; 2.1 Introduction; 2.2 Materials Used for Edible Films; 2.3 Composite Edible Films; 2.4 Active and Bioactive Edible Films; 2.5 Conclusions; References; Chapter 3: The Potential of Vegetal and Animal Proteins to Develop More Sustainable Food Packaging; 3.1 Introduction; 3.2 Protein Structure and Properties; 3.3 Manufacture of Protein Films and Coatings; 3.4 Food Packaging Based on Animal Proteins
  • 3.4.1 Collagen and Gelatin3.4.2 Milk Proteins: Casein and Whey Protein; 3.4.3 Other Animal Proteins; 3.5 Food Packaging Based on Vegetal Proteins; 3.5.1 Soy Protein; 3.5.2 Zein; 3.5.3 Wheat Gluten; 3.5.4 Other Vegetal Proteins; 3.6 Conclusions and Future Trends; References; Chapter 4: Properties of Micro- and Nano-Reinforced Biopolymers for Food Applications; 4.1 Introduction; 4.2 Bioplastics for Food Packaging; 4.3 Micro and Nano-Reinforcing Agents; 4.4 The Effect of Reinforcing Agents on the Functional Properties of Biopolymers; 4.4.1 Processing Methods
  • 4.4.2 The Effect on Tensile Properties4.4.3 The Effect on Barrier Properties; 4.4.4 The Effect on Thermal Properties; 4.5 The Surface Properties of Micro- and Nano-Reinforced Polymers for Food Applications; 4.6 The Effect of Reinforcing Agents on the Material Biodegradability; 4.7 Final Remarks; References; Chapter 5: Recent Trends on Nano-biocomposite Polymers for Food Packaging; 5.1 Introduction; 5.2 Main Polymers Isolated from Biomass; 5.2.1 Chitin/Chitosan; 5.2.2 Cellulose/Cellulose Derivatives; 5.2.3 Starch; 5.2.4 Casein and Whey; 5.2.5 Collagen/Gelatin; 5.2.6 Gluten
  • 5.2.7 Soybean/Soybean Derivatives and Zein5.3 Main Techniques Used to Manufacture Nano-­biocomposite Polymer Films; 5.3.1 Wet Process; 5.3.2 Dry Process; 5.4 Main Nanoparticles Used to Manufacture Nano-biocomposite Polymer Films; 5.4.1 Carbon Nanotubes; 5.4.2 Chitosan Nanoparticle; 5.4.3 Metal Nanoparticles; 5.4.4 Cellulose Nanowhiskers or Nanocrystals; 5.4.5 Nanoclays; 5.4.6 Starch Nanocrystals; 5.5 Nanoparticle Migration; 5.6 Prospects in Nano-biocomposite Polymer Films; 5.7 Conclusions; References; Chapter 6: Surface Properties of Biodegradable Polymers for Food Packaging
  • 6.1 Biodegradable Polymers for Food Applications6.2 Biodegradable Polymers; 6.3 Surface Properties of Biodegradable Polymers; 6.3.1 Wettability; 6.3.2 Sealability; 6.3.3 Printability; 6.4 Surface Properties of Polysaccharides-Based Films; 6.4.1 Starch; 6.4.2 Chitosan; 6.4.3 Pectin; 6.4.4 Galactomannans; 6.4.5 Fiber; 6.5 Surface Properties of Protein-Based Films; 6.5.1 Soy Protein Isolate; 6.5.2 Gelatin; 6.5.3 Zein; 6.6 Lipids and Other Additives; 6.7 Surface Characteristics; 6.7.1 Contact Angle; 6.7.2 Atomic Force Microscopy (AFM); 6.7.3 Scanning Electron Microscopy (SEM)
Dimensions
unknown
Extent
1 online resource
File format
unknown
Form of item
online
Isbn
9783319946245
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
  • on1048610847
  • (OCoLC)1048610847

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