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Chapter 7 - Celluloses as food ingredients/additives: Is there a room for BNC?
| Resumo: | The use of bacterial nanocellulose (BNC) as a food product, and particularly its potential as a novel food additive, is reviewed. The technology of production of Nata de Coco, as well as its properties and market, are reviewed in other sections of this book and elsewhere in the literature, and will not be emphasized in this chapter. Instead, its potential as a novel hydrocolloid for the modification of textural properties of food products is addressed. This work thus briefly reports on the already commercially available cellulose-based hydrocolloids, namely colloidal microcrystalline cellulose, and then reviews the studies which demonstrate the potential of bacterial nanocellulose in this field. |
|---|---|
| Autores principais: | Dourado, Fernando |
| Outros Autores: | Leal, Marta; Martins, Daniela Sofia Rodrigues; Fontão, A.; Rodrigues, Ana Cristina; Gama, F. M. |
| Assunto: | nata de coco hydrocolloids novels foods |
| Ano: | 2016 |
| País: | Portugal |
| Tipo de documento: | capítulo de livro |
| Tipo de acesso: | acesso restrito |
| Instituição associada: | Universidade do Minho |
| Idioma: | inglês |
| Origem: | RepositóriUM - Universidade do Minho |
| _version_ | 1867438884389912576 |
|---|---|
| author | Dourado, Fernando |
| author2 | Leal, Marta Martins, Daniela Sofia Rodrigues Fontão, A. Rodrigues, Ana Cristina Gama, F. M. |
| author2_role | author author author author author |
| author_facet | Dourado, Fernando Leal, Marta Martins, Daniela Sofia Rodrigues Fontão, A. Rodrigues, Ana Cristina Gama, F. M. |
| author_role | author |
| contributor_name_str_mv | RepositóriUM - Universidade do Minho |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Dourado, Fernando\"},{\"Person.name\":\"Leal, Marta\"},{\"Person.name\":\"Martins, Daniela Sofia Rodrigues\"},{\"Person.name\":\"Fontão, A.\"},{\"Person.name\":\"Rodrigues, Ana Cristina\"},{\"Person.name\":\"Gama, F. M.\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | RepositóriUM - Universidade do Minho |
| datacite.creators.creator.creatorName.fl_str_mv | Dourado, Fernando Leal, Marta Martins, Daniela Sofia Rodrigues Fontão, A. Rodrigues, Ana Cristina Gama, F. M. |
| datacite.date.Accepted.fl_str_mv | 2016-01-01T00:00:00Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_16ec |
| datacite.subjects.subject.fl_str_mv | nata de coco hydrocolloids novels foods |
| datacite.titles.title.fl_str_mv | Chapter 7 - Celluloses as food ingredients/additives: Is there a room for BNC? |
| dc.contributor.none.fl_str_mv | RepositóriUM - Universidade do Minho |
| dc.creator.none.fl_str_mv | Dourado, Fernando Leal, Marta Martins, Daniela Sofia Rodrigues Fontão, A. Rodrigues, Ana Cristina Gama, F. M. |
| dc.date.Accepted.fl_str_mv | 2016-01-01T00:00:00Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | https://hdl.handle.net/1822/56449 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Elsevier |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_16ec |
| dc.subject.none.fl_str_mv | nata de coco hydrocolloids novels foods |
| dc.title.fl_str_mv | Chapter 7 - Celluloses as food ingredients/additives: Is there a room for BNC? |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_3248 |
| description | The use of bacterial nanocellulose (BNC) as a food product, and particularly its potential as a novel food additive, is reviewed. The technology of production of Nata de Coco, as well as its properties and market, are reviewed in other sections of this book and elsewhere in the literature, and will not be emphasized in this chapter. Instead, its potential as a novel hydrocolloid for the modification of textural properties of food products is addressed. This work thus briefly reports on the already commercially available cellulose-based hydrocolloids, namely colloidal microcrystalline cellulose, and then reviews the studies which demonstrate the potential of bacterial nanocellulose in this field. |
| dirty | 0 |
| eu_rights_str_mv | restrictedAccess |
| format | bookPart |
| fulltext.url.fl_str_mv | https://repositorium.uminho.pt/bitstreams/8cbf293f-472d-4c4e-b784-d66b94a89475/download |
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| identifier.url.fl_str_mv | https://hdl.handle.net/1822/56449 |
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| institution | Universidade do Minho |
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| language | eng |
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| oai_identifier_str | oai:repositorium.uminho.pt:1822/56449 |
| organization_str_mv | urn:organizationAcronym:repositorium |
| person_str_mv | Dourado, Fernando Leal, Marta Martins, Daniela Sofia Rodrigues Fontão, A. Rodrigues, Ana Cristina Gama, F. M. |
| publishDate | 2016 |
| publisher.none.fl_str_mv | Elsevier |
| reponame_str | RepositóriUM - Universidade do Minho |
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| spelling | engElsevierporThe use of bacterial nanocellulose (BNC) as a food product, and particularly its potential as a novel food additive, is reviewed. The technology of production of Nata de Coco, as well as its properties and market, are reviewed in other sections of this book and elsewhere in the literature, and will not be emphasized in this chapter. Instead, its potential as a novel hydrocolloid for the modification of textural properties of food products is addressed. This work thus briefly reports on the already commercially available cellulose-based hydrocolloids, namely colloidal microcrystalline cellulose, and then reviews the studies which demonstrate the potential of bacterial nanocellulose in this field.application/pdfporChapter 7 - Celluloses as food ingredients/additives: Is there a room for BNC?Dourado, FernandoLeal, MartaMartins, Daniela Sofia RodriguesFontão, A.Rodrigues, Ana CristinaGama, F. M.HostingInstitutionOrganizationalRepositóriUM - Universidade do Minhoe-mailmailto:repositorium@usdb.uminho.ptrepositorium@usdb.uminho.ptCITATIONDourado, Fernando; Leal, Marta; Martins, Daniela; Fontão, A.; Rodrigues, Ana Cristina; Gama, F. M., Chapter 7 - Celluloses as Food Ingredients/Additives: Is There a Room for BNC?. In Miguel Gama, Fernando Dourado, Stanislaw Bielecki, Bacterial Nanocellulose: From Biotechnology to Bio-Economy, Elsevier, 2016. ISBN: 978-0-444-63458-0, 123-133ISBNIsPartOf978-0-444-63458-0DOIIsPartOf10.1016/B978-0-444-63458-0.00007-X20162018-10-21T11:42:59Z2016-01-01T00:00:00ZHandlehttps://hdl.handle.net/1822/56449http://purl.org/coar/access_right/c_16ecrestricted accessnata de cocohydrocolloidsnovels foods584395 bytesliteraturehttp://purl.org/coar/resource_type/c_3248book parthttp://purl.org/coar/access_right/c_16ecapplication/pdffulltexthttps://repositorium.uminho.pt/bitstreams/8cbf293f-472d-4c4e-b784-d66b94a89475/download |
| spellingShingle | Chapter 7 - Celluloses as food ingredients/additives: Is there a room for BNC? Dourado, Fernando nata de coco hydrocolloids novels foods |
| status | SINGLETON |
| subject.fl_str_mv | nata de coco hydrocolloids novels foods |
| title | Chapter 7 - Celluloses as food ingredients/additives: Is there a room for BNC? |
| title_full | Chapter 7 - Celluloses as food ingredients/additives: Is there a room for BNC? |
| title_fullStr | Chapter 7 - Celluloses as food ingredients/additives: Is there a room for BNC? |
| title_full_unstemmed | Chapter 7 - Celluloses as food ingredients/additives: Is there a room for BNC? |
| title_short | Chapter 7 - Celluloses as food ingredients/additives: Is there a room for BNC? |
| title_sort | Chapter 7 - Celluloses as food ingredients/additives: Is there a room for BNC? |
| topic | nata de coco hydrocolloids novels foods |
| topic_facet | nata de coco hydrocolloids novels foods |
| url | https://hdl.handle.net/1822/56449 |
| visible | 1 |