Provides an extensive overview of the link between polymer properties and food quality
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 prolife of novel functional food and nutraceuticals.
 

1 Functional polymers for food processing
2 Polyacrylamide addition to soils. Impacts on soil structure and stability
3 Functional polymeric membrane in agriculture
4 Enzymes used in animal feed: leading technologies and forthcoming developments
5 Interaction of biomolecules with synthetic polymers during food processing
6 Rheological properties of non- starch polysaccharides in food science
7 Polysaccharides as bioactive components of functional food
8 Milk proteins: Functionality and use in food industry
9 Bioactive peptides from meat proteins as functional food components
10 Antioxidant polymers: engineered materials as food preservatives and functional foods
11 Biopolymers for administration and gastrointestinal delivery of functional food ingredients and probiotic bacteria
12 Cyclodextrin as a food additive in food processing
13 Enzymes and inhibitors in food and health
Index