Functional Polymers in Food Science – From Technology to Biology. Volume 2 – Food Processing

<p>Preface xiii<br /><br />1 Functional Polymers for Food Processing 1<br />Giuseppe Cirillo, Umile Gianfranco Spizzirri and Francesca Iemma<br /><br />1.1 Introduction 1<br /><br />1.2 Food Preparation 2<br /><br />1.3 Food Processing: Rheology 5<br /><br />1.4 Functional Foods and Nutraceuticals 5<br /><br />References 6<br /><br />2 Polyacrylamide Addition to Soils: Impacts on Soil Structure and Stability 9<br />Guy J. Levy and David N. Warrington<br /><br />2.1 Introduction 9<br /><br />2.2 Polyacrylamide (PAM) Properties and Interactions with Soil 10<br /><br />2.3 &nbsp;Polymer Effects on Aggregate Stability 14<br /><br />2.4 PAM Effects on Soil Saturated Hydraulic Conductivity 16<br /><br />2.5 PAM Effects on Infiltration, Runoff and Erosion 19<br /><br />2.6 Concluding Comments 25<br /><br />References 26<br /><br />3 Functional Polymeric Membrane in Agriculture 33<br />Yuichi Mori<br /><br />3.1 Introduction 33<br /><br />3.2 Principle of Imec 34<br /><br />3.3 Imec System 37<br /><br />3.4 Plant Cultivation by Imec System 39<br /><br />3.5 Comparison between Imec and Hydroponics 40<br /><br />3.6 Current Domestic State of Imec Growth 42<br /><br />3.7 Imec Vegetables besides Tomato 43<br /><br />3.8 Imec Changes Barren Land to Farming Land 43<br /><br />3.9 Current State of Overseas Growth of Imec 45<br /><br />References 45<br /><br />4 Enzymes Used in Animal Feed: Leading Technologies and Forthcoming Developments 47<br />Daniel Menezes–Blackburn and Ralf Greiner<br /><br />4.1 Introduction: General Outline and Value Drivers 48<br /><br />4.2 Feed Digestive Enzymes 49<br /><br />4.3 Actual and Potential Feed Enzyme Market 59<br /><br />4.4 Advances in Feed Enzyme Technology 60<br /><br />4.5 Conclusions and Future Perspectives 63<br /><br />Acknowledgments 63<br /><br />References 63<br /><br />5 Interaction of Biomolecules with Synthetic Polymers during Food Processing 75<br />K. Narsaiah<br /><br />5.1 Introduction 75<br /><br />5.2 Basic Biomolecules in Food and Their Interactions with Synthetic Polymers 76<br /><br />5.3 Membranes for Food Processing 78<br /><br />5.4 Chromatography for Food Processing 91<br /><br />5.5 Analogy of Ultrafiltration and Size Exclusion Chromatography 92<br /><br />5.6 Future Perspectives of Membranes and Chromatography 93<br /><br />References 94<br /><br />6 Rheological Properties of Non–starch Polysaccharides in Food Science 99<br />Anna Ptaszek, Pawel Ptaszek and Marcin Lukasiewicz<br /><br />6.1 Non–starch Hydrocolloids 99<br /><br />6.2 Rheological Properties of Non–starch Hydrocolloid Systems 108<br /><br />References 129<br /><br />7 Polysaccharides as Bioactive Components of Functional Food 133<br />Patricia Peso–Echarri, Carlos Alberto Gonz&aacute;lez–Berm&uacute;dez, Gaspar Ros–Berruezo, Carmen Martinez–Graci&aacute;&nbsp; and Carmen Frontela–Saseta<br /><br />7.1 Introduction 134<br /><br />7.2 Functional Foods 135<br /><br />7.3 Polysaccharides from Seaweed 137<br /><br />7.4 Functional Activity of Polysaccharides 141<br /><br />7.5 Conclusions 150<br /><br />References 150<br /><br />8 Milk Proteins: Functionality and Use in Food Industry 159<br />Seval Andi&ccedil; and G&ouml;khan Boran<br /><br />8.1 Introduction 159<br /><br />8.2 Milk Proteins 161<br /><br />8.3 Milk Protein Products 163<br /><br />8.4 Functional Properties of Milk Proteins 166<br /><br />8.5 Conclusions 174<br /><br />References 175<br /><br />9 Bioactive Peptides from Meat Proteins as Functional Food Components 181<br />Jianping Wu, Forough Jahandideh, Wenlin Yu and Kaustav Majumder<br /><br />9.1 Introduction 181<br /><br />9.2 Generation of Bioactive Peptides in Meat 183<br /><br />9.3 Meat–Derived Bioactive Proteins and Peptides 184<br /><br />9.4 Conclusion 196<br /><br />References 197<br /><br />10 Antioxidant Polymers: Engineered Materials as Food Preservatives and Functional Foods 209<br />Manuela Curcio and Nevio Picci<br /><br />10.1 Introduction 209<br /><br />10.2 Antioxidant Polymers as Food Additives 211<br /><br />10.3 Antioxidant Polymers as Dietary Supplements and Functional Foods 215<br /><br />10.4 Conclusion 223<br /><br />References 223<br /><br />11 Biopolymers for Administration and Gastrointestinal Delivery of Functional Food Ingredients and Probiotic Bacteria 231<br />Kasipathy Kailasapathy<br /><br />11.1 Introduction 231<br /><br />11.2 Characteristics of the Gastrointestinal Tract 233<br /><br />11.3 Bioencapsulation Techniques for Administration and Gastrointestinal Delivery 237<br /><br />11.4 Polymeric Materials for Microencapsulation 247<br /><br />11.5 Biopolymers in the Encapsulation of Nonmicrobial Functional Food Ingredients 250<br /><br />11.6 Biopolymers in the Encapsulation of Functional Microbes (Probiotics) for Administration and Gastrointestinal Delivery 255<br /><br />11.7 Conclusion and Future Trends 258<br /><br />References 259<br /><br />12 Cyclodextrin as a Food Additive in Food Processing 267<br />Katia Martina and Giancarlo Cravotto<br /><br />12.1 Introduction 268<br /><br />12.2 Inclusion Complex Formation 270<br /><br />12.3 Covalent Polymer Networks Containing Cyclodextrins 271<br /><br />12.4 Regulatory Issues for CDs as Food Additives and Use in Food Processing 271<br /><br />12.5 Applications of CD in Food 272<br /><br />12.6 Cholesterol Sequestration 273<br /><br />12.7 Taste Modifiers 274<br /><br />12.8 Product Stability and Food Preservatives – Improving Shelf Life 277<br /><br />12.9 Nutraceutical Carriers – Functional Foods 277<br /><br />12.10 Packaging 278<br /><br />12.11 Conclusion 281<br /><br />References 282<br /><br />13 Enzymes and Inhibitors in Food and Health 289<br />Nana Akyaa Ackaah–Gyasi, Priyanki Patel, Julie Ducharme, Hui Yin Fan and Benjamin K. Simpson<br /><br />13.1 Introduction 290<br /><br />13.2 Traditional Methods of Producing Enzymes 294<br /><br />13.3 Biotechnological Methods for Producing Enzyme 299<br /><br />13.4 Enzymes in Food Processing 309<br /><br />13.5 Endogenous Enzyme Inhibitors from Food Materials 313<br /><br />13.6 Concluding Remarks 320<br /><br />References 321<br /><br />Index 329</p>