Driven by consumers' expectations and new knowledge, a paradigmatic shift is occurring in food engineering from the prior emphasis in processes and unit operations to the design of products that provide convenience, health ...

The self-assembled natural and synthetic polymers are booming. However, natural polymers obtained from native or modified carbohydrate polymers (CPs), such as celluloses, chitosan, glucans, gums, pectins, and starches, ...

Background: The development of advanced food materials necessarily involves the building of well-known and oriented micro- and nanoarchitectures, which are obtained through the self-assembly of food grade (edible) ...

The objective of this chapter is to present the potential applications and benefits that green materials can provide to food production. In order to meet the cost-effective sustainable agriculture and the global increasing ...

Food packaging materials are traditionally expected to contain foodstuffs and protect them from deteriorating agents. Although petroleum-derived polymers have been widely used for this purpose, the rising concern with their ...

Food packaging is essential for preserving food during the period between production and ultimate consumption. Considering the current problems associated with food production, such as global warming, rising demand for ...

Active food packaging systems promote better food quality and/or stability, such as by releasing antimicrobial agents into food. Advantages of adding antimicrobials to the packaging material instead of into the bulk food ...

Lipids play an important role in human nutrition. Several foodstuffs can be manufactured from the simple, compound and derived lipids. In particular, the use of self-assembled lipids (SLs, e.g. self-assembled L-α-lecithin) ...

In the last years, the topic of modern food packaging has made substantial advances resulting from global trends and consumer preferences. These advances aimed at yielding improved food quality and safety are in progress ...