Polymers are an important part in everyday life; products made from
polymers range from sophisticated articles, such as biomaterials, to
aerospace materials. One of the reasons for the great popularity
exhibited by polymers is their ease of processing. Polymer properties
can be tailored to meet specific needs by varying the "atomic
composition" of the repeat structure, by varying molecular weight and by
the incorporation (via covalent and non-covalent interactions) of an
enormous range of compounds to impart specific activities.
In food science, the use of polymeric materials is widely explored, from
both an engineering and a nutraceutical point of view. Regarding the
engineering application, researchers have discovered the most suitable
materials for intelligent packaging which preserves the food quality and
prolongs the shelf-life of the products. Furthermore, in agriculture,
specific functionalized polymers are used to increase the efficiency of
treatments and reduce the environmental pollution. In the nutraceutical
field, because consumers are increasingly conscious of the relationship
between diet and health, the consumption of high quality foods has been
growing continuously. Different compounds (e.g. high quality proteins,
lipids and polysaccharides) are well known to contribute to the
enhancement of human health by different mechanisms, reducing the risk
of cardiovascular disease, coronary disease, and hypertension.
This second volume focuses on the importance of polymers and functional
food and in food processing
