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Functional Polymers in Food Science - From Technology to Biology

Name: Functional Polymers in Food Science - From Technology to Biology
Brand: John Wiley & Sons Inc
SKU: 9781119111962
Price: 1747.21 PLN
Availability: InStock

Autor: Francesca Iemma

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Oprawa: Twarda

Wydawca: John Wiley & Sons Inc

Dostępność: 50 % szansa

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Polymers are an important part in everyday life; products made from polymers range from sophisticate...

Informacje o książce

Autor

Francesca Iemma

Język

Angielski

Oprawa

Książka - Twarda

Data wydania

2015

strony

808

EAN

9781119111962

ISBN

9781119111962

Enbook ID

03026000

Wydawca

John Wiley & Sons Inc

Waga

1586

Wymiary

160 x 241 x 51

Pełny opis

Polymers are an important part in everyday life; products made from polymers range from sophisticated articles, such as biomaterials, to aerospace materials. One of the reasons for the great popularity exhibited by polymers is their ease of processing. Polymer properties can be tailored to meet specific needs by varying the atomic composition of the repeat structure, by varying molecular weight and by the incorporation (via covalent and non-covalent interactions) of an enormous range of compounds to impart specific activities. In food science, the use of polymeric materials is widely explored, from both an engineering and a nutraceutical point of view. Regarding the engineering application, researchers have discovered the most suitable materials for intelligent packaging which preserves the food quality and prolongs the shelf-life of the products. Furthermore, in agriculture, specific functionalized polymers are used to increase the efficiency of treatments and reduce the environmental pollution. In the nutraceutical field, because consumers are increasingly conscious of the relationship between diet and health, the consumption of high quality foods has been growing continuously. Different compounds (e.g. high quality proteins, lipids and polysaccharides) are well known to contribute to the enhancement of human health by different mechanisms, reducing the risk of cardiovascular disease, coronary disease, and hypertension. This first volume, of this two volume book, concerns the application of polymers in food packaging.

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