Results 101 to 110 of about 18,642 (155)

Recent Advances in Biopolymers and Biopolymer-Based Nanocomposites for Food Packaging Materials

Critical Reviews in Food Science and Nutrition, 2012
Plastic packaging for food and non-food applications is non-biodegradable, and also uses up valuable and scarce non-renewable resources like petroleum. With the current focus on exploring alternatives to petroleum and emphasis on reduced environmental impact, research is increasingly being directed at development of biodegradable food packaging from ...
S Alavi, K P Sandeep
exaly   +3 more sources

Biopolymers as Food Packaging Materials

2017
This review examines the recent trends, current technology and future challenges in applications of biopolymers as food packaging materials, together with potential solutions, as well as discussing the major safety concerns regarding food packaging materials produced from sustainable and renewable resources.
Dragan Vujadinovic
exaly   +2 more sources

Food Colloids, Biopolymers and Materials

Journal of Colloid and Interface Science, 2003
Food scientists aim to control the taste and texture of existing food products and to formulate new structures of high quality using novel combinations of ingredients and processing methods. Food Colloids, Biopolymers and Materials describes the physical chemistry and material science underlying the formulation and behaviour of multi-phase food systems
Dickinson, E., van Vliet, T.
  +6 more sources

Food emulsions with biopolymers

Thao T.T. Nguyen, Tuyen C. Kha
exaly   +2 more sources

Interactions of food biopolymers

Current Opinion in Colloid & Interface Science, 1997
Mixed biopolymer gels are an active area of research. Methods continue to be developed to control and help explain the properties of phase-separated gels. The nature of the molecular mechanisms of synergistic interactions between biopolymers are still not fully understood and attention has been focused on identifying and explaining the intermolecular ...
Victor J Morris, Peter J Wilde
openaire   +1 more source

High pressure application for food biopolymers

Biochimica et Biophysica Acta (BBA) - Proteins and Proteomics, 2006
High hydrostatic pressure constitutes an efficient physical tool to modify food biopolymers, such as proteins or starches. This review presents data on the effects of high hydrostatic pressure in combination with temperature on protein stability, enzymatic activity and starch gelatinization.
Dietrich, Knorr, Volker, Heinz, Roman, Buckow   +2 more
openaire   +2 more sources

Marine biopolymers and food applications

Swarup Roy
exaly   +2 more sources

The importance of glassy biopolymer components in food

Nahrung/Food, 2000
The glassy state is not just important in low moisture and frozen foods, where it influences the physical and chemical stability and the crispness of some foodstuffs: glassy biopolymer components affect the physical properties of most food systems and low moisture biological systems. Glassy foods are not always fragile and crispy in texture. Therefore,
openaire   +2 more sources