Advances in Biopolymers for Food Science and Technology

Dr. Kunal Pal is a Professor in the Department of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, India. His major research interests revolve around biomedical signal processing, biomedical equipment design, soft materials, and controlled drug delivery. He has published more than 100 publications in SCI-cited journals of high repute. Dr. Preetam Sarkar is an Assistant Professor of Food Sciences at the Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, India. He completed his Ph.D. in Food Sciences from Purdue University, USA. The research at Dr. Sarkar’s lab at NIT Rourkela focuses on the development of delivery vehicles such as emulsions, films and coatings, for the protection of bioactive compounds such as antimicrobial agents for food safety applications. He has published 30 articles in SCI journals, 10 book chapters, and co-edited 3 books. Dr Miguel Cerqueira is a Staff Researcher at the International Iberian Nanotechnology Laboratory, Portugal. His research focuses on developing sustainable, plant-based materials; polymer gels, specifically, oleogels; and innovative technologies such as encapsulation of functional compounds. He is the principal investigator for several research projects and has supervised over 20 Masters and PhD students. Dr Cerqueira has published more than 120 articles and is the editor of 6 books. In 2014, he won the Young Scientist Award, and in 2018, he joined the list of "Highly Cited Researchers" presented by Clarivate Analytics.

• Part I General introduction1. Introduction to biopolymers, functional biopolymers, and smart biopolymers2. Marine biopolymers and food applications3. Food design using biopolymersPart II Biopolymeric formulations4. Bigel-based nutraceutical delivery systems5. Oleogelation: current developments and perspectives to lipid-based oil structuring6. Biopolymers as fat mimetic alternatives7. Extrusion of biopolymers for food applications8. Biopolymeric formulations as delivery systems in food9. Food emulsions with biopolymers10. Microencapsulation with biopolymers—current/nextgeneration probiotics and impact of FODMAP materials11. Nanoencapsulation with biopolymers12. Nanovehicles for essential polyunsaturated lipids13. Biopolymeric nanostructures for food applicationsPart III Food packaging and product development14. Sustainability of food packaging15. Nanotechnology in food packaging16. Essential oil-based antimicrobial food packaging systems17. Electrospun biopolymers for food packaging applications18. Cryoprotection of foods19. Recent advances in the production of cultured meat20. Effect of pumpkin seed powder on the properties of cake batter prepared with whole wheat flour21. Influence of pumpkin seed powder on the characteristic properties of whole wheat cake