Food Polymer Science concept

The concept and use of food polymer science in describing the behavior of starch during and after thermal treatment has been developed (20,21). In... 

The continued use of aw in foods does not preclude the use of other concepts or measurement methods, such as the food polymer science approach proposed by Slade and Levine (1991) or rotational and translation mobility as measured by NMR. Rather, it may be most useful to combine these various approaches, recognizing the strengths, perspective (i.e., distance and time scales), and limitations of each. Then, each approach can be utilized where it is most applicable so as to build a multilevel understanding of the workings of specific food systems. 

The introduction of Slade and Levine s food polymer science approach has mobilized (no pun intended ) a large number of researchers to pursue the question of how the glass transition concept applies to the processing and... 

Lyrbe WJ, Bauer H, Meyer K. Polymer science concepts in dairy systems—an overview of milk protein and food hydrocolloid interaction. Int Dairy J 1998 8 179-193. 

Until recently, research work on the structure, properties and applications of proteins were mainly considered within the scientific field of Food Science. To reach a better understanding of properties and to define the potential applications of material proteins, it is essential to compare their structural features with those of chemically synthesised organic polymers used to produce plastic materials. Novel research on nonfood uses of agricultural resources, and especially on material proteins , has led to the application of Polymer Science concepts and tools to investigate the structure-function relationships of these macromolecular organisations. This involves ... 

LA. Sukhareva, VS. Yakovlev, OA. Legonkova, Polymers for Packaging and Containers in Food Industry , New Concepts in Polymer Science, 32, GE. Zaikov, ed, VSP Books, Boston, Leiden, p. 518, 2008... 

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