Cover -- Title Page -- Copyright Page -- Contents -- Preface -- 1 Functional Polymers for Food Processing -- 1.1 Introduction -- 1.2 Food Preparation -- 1.2.1 Functional Polymers in Agriculture -- 1.2.2 Functional Polymers and Animal Feed -- 1.3 Food Processing: Rheology -- 1.4 Functional Foods and Nutraceuticals -- References -- 2 Polyacrylamide Addition to Soils: Impacts on Soil Structure and Stability -- 2.1 Introduction -- 2.2 Polyacrylamide (PAM) Properties and Interactions with Soil -- 2.2.1 Polymer-Clay Interactions -- 2.2.2 Polymer-Bulk Soil Interactions -- 2.3 Polymer Effects on Aggregate Stability -- 2.4 PAM Effects on Soil Saturated Hydraulic Conductivity -- 2.5 PAM Effects on Infiltration, Runoff and Erosion -- 2.5.1 Furrow Irrigation -- 2.5.2 Rain and Overhead Irrigation Conditions -- 2.6 Concluding Comments -- References -- 3 Functional Polymeric Membrane in Agriculture -- 3.1 Introduction -- 3.2 Principle of Imec -- 3.3 Imec System -- 3.4 Plant Cultivation by Imec System -- 3.5 Comparison between Imec and Hydroponics -- 3.5.1 Nutrition Value -- 3.5.2 Profitability -- 3.6 Current Domestic State of Imec Growth -- 3.7 Imec Vegetables besides Tomato -- 3.8 Imec Changes Barren Land to Farming Land -- 3.9 Current State of Overseas Growth of Imec -- References -- 4 Enzymes Used in Animal Feed: Leading Technologies and Forthcoming Developments -- 4.1 Introduction: General Outline and Value Drivers -- 4.2 Feed Digestive Enzymes -- 4.2.1 Phytases -- 4.2.2 Carbohydrases -- 4.2.3 Proteases -- 4.2.4 Implications of Multiple Enzyme Formulations -- 4.3 Actual and Potential Feed Enzyme Market -- 4.4 Advances in Feed Enzyme Technology -- 4.4.1 Enhancing Enzyme Preparation Properties -- 4.4.2 Other Research Demands and Unsolved Questions -- 4.5 Conclusions and Future Perspectives -- Acknowledgments -- References.

5 Interaction of Biomolecules with Synthetic Polymers during Food Processing -- 5.1 Introduction -- 5.2 Basic Biomolecules in Food and Their Interactions with Synthetic Polymers -- 5.3 Membranes for Food Processing -- 5.3.1 Membrane Filtration -- 5.3.2 Membrane Materials and Configurations -- 5.3.3 Membrane Applications in Food Industry -- 5.3.4 Membrane Fouling and Its Control in Food Industry -- 5.3.5 Effect of Fouling on Transmission -- 5.3.6 Effect of Protein Charge on Transmission -- 5.4 Chromatography for Food Processing -- 5.5 Analogy of Ultrafiltration and Size Exclusion Chromatography -- 5.6 Future Perspectives of Membranes and Chromatography -- References -- 6 Rheological Properties of Non-starch Polysaccharides in Food Science -- 6.1 Non-starch Hydrocolloids -- 6.1.1 Xanthan Gum (XG) -- 6.1.2 Guar Gum (GG) -- 6.1.3 Inulin (IN) -- 6.1.4 Carrageenan (CA) -- 6.1.5 Carboxymethylcellulose (CMC) -- 6.2 Rheological Properties of Non-starch Hydrocolloid Systems -- 6.2.1 Viscoelasticity -- Nomenclature -- References -- 7 Polysaccharides as Bioactive Components of Functional Food -- 7.1 Introduction -- 7.2 Functional Foods -- 7.3 Polysaccharides from Seaweed -- 7.3.1 Alginates -- 7.3.2 Fucoidans -- 7.3.3 Carrageenans -- 7.3.4 Ulvans -- 7.4 Functional Activity of Polysaccharides -- 7.4.1 Anticoagulant Activity -- 7.4.2 Antioxidant Activity -- 7.4.3 Modulation of Intestinal Microbiota: Prebiotic Activity -- 7.4.4 Lowering Cholesterol Levels and Reducing Glucose Absorption -- 7.4.5 Immunomodulating Activity -- 7.4.6 Antiviral Activity -- 7.4.7 Appetite Regulation -- 7.4.8 Antiangiogenic and Antitumoral Activity -- 7.5 Conclusions -- References -- 8 Milk Proteins: Functionality and Use in Food Industry -- 8.1 Introduction -- 8.2 Milk Proteins -- 8.2.1 Caseins -- 8.2.2 Whey Proteins -- 8.3 Milk Protein Products.

8.4 Functional Properties of Milk Proteins -- 8.4.1 Solubility of Milk Proteins -- 8.4.2 Foaming Properties -- 8.4.3 Emulsifying Properties -- 8.4.4 Gelation Properties -- 8.4.5 Flavor Binding Properties -- 8.4.6 Other Properties -- 8.5 Conclusions -- References -- 9 Bioactive Peptides from Meat Proteins as Functional Food Components -- 9.1 Introduction -- 9.2 Generation of Bioactive Peptides in Meat -- 9.3 Meat-Derived Bioactive Proteins and Peptides -- 9.3.1 Antioxidant Peptides -- 9.3.2 Antihypertensive Peptides -- 9.3.3 Lipid-Lowering Peptides -- 9.3.4 Antimicrobial Peptides -- 9.3.5 Antithrombotic Peptides -- 9.4 Conclusion -- References -- 10 Antioxidant Polymers: Engineered Materials as Food Preservatives and Functional Foods -- 10.1 Introduction -- 10.2 Antioxidant Polymers as Food Additives -- 10.2.1 Naturally Occurring Antioxidant Polymers as Food Additives -- 10.2.2 Antioxidant-Polymers Conjugates as Food Additives -- 10.3 Antioxidant Polymers as Dietary Supplements and Functional Foods -- 10.3.1 Naturally Occurring Polymeric Antioxidants as Dietary Supplements -- 10.3.2 Antioxidant-Polymer Conjugates as Dietary Supplements -- 10.4 Conclusion -- References -- 11 Biopolymers for Administration and Gastrointestinal Delivery of Functional Food Ingredients and Probiotic Bacteria -- 11.1 Introduction -- 11.2 Characteristics of the Gastrointestinal Tract -- 11.2.1 Microbiota Composition of the Human Gastrointestinal Tract -- 11.2.2 Microbiota of the adult GI tract -- 11.2.3 Administration and Gastrointestinal Delivery -- 11.3 Bioencapsulation Techniques for Administration and Gastrointestinal Delivery -- 11.3.1 Emulsions and Extrusion Using Hydrocolloids -- 11.3.2 Coacervation -- 11.3.3 Inclusion Complexing and Encapsulation -- 11.3.4 Encapsulation in Polymer Systems -- 11.3.5 Encapsulation by Spray-Coating.

11.3.6 Encapsulation by Spray-Drying -- 11.3.7 Encapsulation by Spray- and Freeze-Drying -- 11.3.8 Encapsulation by Spray-Chilling/Spray-Cooling -- 11.3.9 Fluidized Bed Encapsulation -- 11.3.10 Extrusion -- 11.4 Polymeric Materials for Microencapsulation -- 11.5 Biopolymers in the Encapsulation of Nonmicrobial Functional Food Ingredients -- 11.6 Biopolymers in the Encapsulation of Functional Microbes (Probiotics) for Administration and Gastrointestinal Delivery -- 11.7 Conclusion and Future Trends -- References -- 12 Cyclodextrin as a Food Additive in Food Processing -- 12.1 Introduction -- 12.2 Inclusion Complex Formation -- 12.3 Covalent Polymer Networks Containing Cyclodextrins -- 12.4 Regulatory Issues for CDs as Food Additives and Use in Food Processing -- 12.5 Applications of CD in Food -- 12.6 Cholesterol Sequestration -- 12.7 Taste Modifiers -- 12.8 Product Stability and Food Preservatives - Improving Shelf Life -- 12.9 Nutraceutical Carriers - Functional Foods -- 12.10 Packaging -- 12.10.1 Cholesterol Sequestration -- 12.10.2 Product Stability and Food Preservatives - Improving Shelf Life -- 12.11 Conclusion -- References -- 13 Enzymes and Inhibitors in Food and Health -- 13.1 Introduction -- 13.2 Traditional Methods of Producing Enzymes -- 13.2.1 Enzyme Purification Procedures -- 13.2.2 Characterization of Purified Enzymes -- 13.3 Biotechnological Methods for Producing Enzyme -- 13.3.1 Conventional Cloning Methods -- 13.3.2 Recent Cloning Methods -- 13.4 Enzymes in Food Processing -- 13.4.1 Proteases -- 13.4.2 Carbohydrases -- 13.4.3 Lipases -- 13.4.4 Transglutaminases -- 13.4.5 Oxidoreductases -- 13.4.6 Glucose Isomerase -- 13.5 Endogenous Enzyme Inhibitors from Food Materials -- 13.5.1 Enzyme Inhibition -- 13.5.2 Natural Enzyme Inhibitor Sources -- 13.5.3 Natural Enzyme Inhibitors in Food Processing Applications -- 13.6 Concluding Remarks.

References -- Index -- EULA.