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Author:   Kunal Pal (Professor in the Department of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Odisha, India.) ,  Preetam Sarkar (Assistant Professor of Food Sciences at the Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, India.) ,  Miguel Cerqueira (Staff Researcher in the Food Processing and Nutrition group at the International Iberian Nanotechnology Laboratory, Braga, Portugal.)
Publisher:   Elsevier - Health Sciences Division
Imprint:   Elsevier - Health Sciences Division
Weight:   0.450kg
ISBN:  

9780443190056

ISBN 10:   0443190054
Pages:   600
Publication Date:   22 May 2024
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Forthcoming
Availability:   Not yet available  
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Table of Contents

Part I General introduction 1. Introduction to biopolymers, functional biopolymers, and smart biopolymers 2. Marine biopolymers and food applications 3. Food design using biopolymers Part II Biopolymeric formulations 4. Bigel-based nutraceutical delivery systems 5. Oleogelation: current developments and perspectives to lipid-based oil structuring 6. Biopolymers as fat mimetic alternatives 7. Extrusion of biopolymers for food applications 8. Biopolymeric formulations as delivery systems in food 9. Food emulsions with biopolymers 10. Microencapsulation with biopolymers—current/nextgeneration probiotics and impact of FODMAP materials 11. Nanoencapsulation with biopolymers 12. Nanovehicles for essential polyunsaturated lipids 13. Biopolymeric nanostructures for food applications Part III Food packaging and product development 14. Sustainability of food packaging 15. Nanotechnology in food packaging 16. Essential oil-based antimicrobial food packaging systems 17. Electrospun biopolymers for food packaging applications 18. Cryoprotection of foods 19. Recent advances in the production of cultured meat 20. Effect of pumpkin seed powder on the properties of cake batter prepared with whole wheat flour 21. Influence of pumpkin seed powder on the characteristic properties of whole wheat cake

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Author Information

"Dr. Kunal Pal is currently the professor-in-charge of Medical Electronics and Instrumentation Laboratory in the Department of Biotechnology and Medical Engineering, National Institute of Technology, India. His major research interests revolve around biomedical signal processing, biomedical equipment design, soft materials, and controlled drug delivery. He has published more than 100 publications in SCI-cited journals of high repute. Dr. Preetam Sarkar is an Assistant Professor of Food Sciences at the Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, India. He completed his Ph.D. in Food Sciences from Purdue University, USA. The research at Dr. Sarkar’s lab at NIT Rourkela focuses on the development of delivery vehicles such as emulsions, films and coatings, for the protection of bioactive compounds such as antimicrobial agents for food safety applications. He has published 30 articles in SCI journals, 10 book chapters, and co-edited 3 books. Dr. Miguel Cerqueira holds a Ph.D. degree in Biological Engineering from the University of Minho (UMinho), Portugal. His Ph.D. thesis was awarded for the best Ph.D. Thesis by the School of Engineering of UMinho, which was focused on edible coatings and films for dairy products. In 2011, he started as a Postdoctoral Researcher focused on the development and characterization of bio-based nanostructures for food applications, where he gained expertise on biodegradable films and coatings for food packaging, encapsulation of functional compounds using emergent encapsulation technologies, and on the development and characterization of emulgels and oleogels for functional foods. In 2016, he joined the International Iberian Nanotechnology Laboratory to work in the Food Processing and Nutrition group. Dr. Cerqueira has authored more than 150 peer-reviewed scientific articles, 20 book chapters, one patent, and is editor of 3 books. He has supervised more than 15 Ph.D. and MSc students. Since 2010, he has been involved in several entrepreneurship programs and, in 2013, co-founded a company. In 2014 he won the Young Scientist Award organized by the International Union of Food Science and Technology. In 2018 he joined the list of ""Highly Cited Researchers"" presented by Clarivate Analytics."

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