PDF Ebook Functionalizing Carbohydrates for Food Applications: Texturizing and Bioactive/flavor Delivery Systems, by Milda E. Embuscado
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This book systematically explains the chemistry and engineering of new starch-based polymers and carbohydrates and shows how they improve the texture of foods and act as carriers for flavors and for bioactive compounds. It also investigates current and potential uses of functionalized carbohydrates in formulating and processing improved and healthier foods.
- Sales Rank: #3185030 in Books
- Published on: 2014-01-09
- Original language: English
- Dimensions: 9.25" h x 6.25" w x 1.25" l, 1.75 pounds
- Binding: Hardcover
- 426 pages
Review
This book, written by leading food chemists, systematically explains the chemistry and engineering of new starch-based polymers and carbohydrates and shows how they are used to improve food texture and also to function as carriers for fl avours and bioactive compounds. The book contains original investigations of strategies to modify food carbohydrates for refi ning product formulations and improving processing. Also included are detailed treatments of how such delivery systems are manufactured and tested. The editor, Dr. Milda E. Embuscado, is currently a Principal Scientist at the Materials and Process Technology group, McCormick and Company, Hunt Valley, MD. Her areas of research include ingredient characterization and functionality, new product innovation, process improvement, and fl avour/bioactive microencapsulation including optimization of formulations and processes through the employment of design of experiment and response surface methodology to optimize ingredient functionality in food systems such as food emulsion and fl avour/bioactive encapsulated products. She is also working on bioactives and antioxidants from spices and herbs and the effects of processing and cooking on these bioactive components. The contributors are BeMiller, J.N., Lal Dar, Y., Nieto, M.B., Reineccius, G.A., and the editor, Embuscado, M.E. (chapters 5 7). Chapter 1 gives essentials of carbohydrate chemistry, chapter 2 covers starches as food texturizing systems. Gum polysaccharides as texturizing systems are the topic of chapter 3. Carbohydrates are functioning as fl avour and bioactive delivery systems (chapters 4 and 5). Chapter 6 describes processing methods in the manufacture of fl avour and bioactive delivery systems (both liquid and solid ones). The last part contains analytical methods for carbohydrate texturizing and delivery systems, with chemical characterization of carbohydrates, emulsion characterization, and stability determination. The emulsion stability as well as powder properties of encapsulated fl avour compounds and bioactives are also covered. --M. T�TH-MARKUS, Acta Alimentaria, An International Journal of Food Science
About the Author
Dr. Milda E. Embuscado is currently a Principal Scientist at the Materials and Process Technology group, McCormick and Company, Hunt Valley, MD. Her areas of research include ingredient characterization and functionality, new product innovation, process improvement and flavor/bioactive microencapsulation including optimization of formulations and processes through the employment of design of experiment and response surface methodology to optimize ingredient functionality in food systems such as food emulsion and flavor/bioactive encapsulated products. She is also working on bioactives and antioxidants from spices and herbs and the effects of processing and cooking on these bioactive components. She obtained her Ph.D. from Purdue University and has authored numerous refereed scientific articles and book chapters. Dr. Embuscado was the chairman of the IFT Carbohydrate Division (2006-2007), current chairman of the IFT Nutraceuticals and Functional Foods Division, member of the IFT Product Development and Ingredient Innovation Subpanel and member of both the IFT Carbohydrate and Food Chemistry Division Leader Work Groups. She is a Certified Food Scientist (April 1, 2013) awarded by the International Food Science Certification Commission and a member of the inaugural class.
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