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The Complex World of Polysaccharides

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ISBN: 9789535108191 9789535142669 Year: Pages: 650 DOI: 10.5772/2947 Language: English
Publisher: IntechOpen
Subject: Organic Chemistry
Added to DOAB on : 2019-10-03 07:51:49

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Abstract

The complex world of polysaccharides is a compilation of the characteristics of a variety of polysaccharides from plants, animals and microorganisms. The diversity of these polysaccharides arises from the structural variations and the monosaccharide content which is under genetic control. The chemical and physical properties have made them useful in many pharmaceutical, food and industrial applications. These properties of the polysaccharides determine their biological activity and their function in various applications. The role played by polysaccharides in preservation and protection of food, as carriers of nutrients and drugs, their ability to interact with molecules both for efficient delivery as well as improving textures of food colloids and their use as therapeutics are some of the functions discussed.

Food Additives

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ISBN: 9789535134893 9789535134909 Year: Pages: 176 DOI: 10.5772/65204 Language: English
Publisher: IntechOpen
Subject: Microbiology
Added to DOAB on : 2019-10-03 07:51:50

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Food additives is intended to provide the readers with knowledge on some very significant aspects of the food additives currently in use. Food additives have become essential in the food sector with the rising need for food processing and preservation. However, the use of food additives is regulated imposing strict rules as the impact of those additives on health cannot be neglected. The first chapter starts off with a general overview of food additives highlighting the novel trends that enhance the attributes of those additives. Thereafter, the chapters are devoted mainly to plant-derived food additives and microbially derived food additives. The main topics discussed under 'additives from plant origin' are the efficacy of beetroot formulations as a source of nitrate ions, plant-derived food preservatives and plant-derived food additives used in meat and meat-based products. The further chapters discuss 'additives from microbial origin' focusing on lactic acid bacteria and additives derived from lactic acid bacteria and food additives used in 'bread-making'. Overall, this manuscript emphasises the concept of 'clean labelling' and the importance of natural food additives.

Properties and Uses of Microemulsions

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ISBN: 9789535131717 9789535131724 Year: Pages: 184 DOI: 10.5772/63187 Language: English
Publisher: IntechOpen
Subject: Chemistry (General)
Added to DOAB on : 2019-10-03 07:51:50

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Properties and Uses of Microemulsions is intended to provide the reader with some important applications and features of these systems. The intricate composition of microemulsions has made them applicable in many areas such as cosmetics, pharmaceuticals, food, agriculture, oil recovery, chemical synthesis of nanoparticles, and catalysts. An introductory chapter starts off with the description of these applications followed by methods of characterization. Thereafter, a few practical applications of microemulsions focusing on drug delivery, oil recovery, and formation of nanocatalysts are described followed by the third section discussing the theoretical and physical parameters predicting microemulsion properties. The use of spin-polarized paramagnetic probes, bending energetics, and study of self-propelled motion are some of the physical parameters employed to characterize the microemulsions.

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