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Edible films. --- Edible films --- fats --- fats --- water --- water --- Mechanical properties --- Mechanical properties

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Edible films and coatings play an important role in the quality, safety, transportation, storage, and display of a wide range of fresh and processed foods. Edible films and coatings, while preventing moisture loss and maintaining quality, prevent spoilage and microbial contamination of foods. The edible film and coating industry is now a multimillion dollar industry. Less than $1 million in 1999, the market has grown to more than $100 million and was expected to grow to $350 million by 2008, according to James Rossman of Rossman Consulting. Pharmaceutical and consumer products have been responsible for the tremendous increase. This growth has produced an enormous amount of scientific articles, patents, and research projects undertaken by members of the food industry, academia, and research institutions. Edible Films and Coatings for Food Applications brings together this vast wealth of scientific knowledge in a systematically organized volume. It examines the science, application, function, and market for edible films and coatings. Milda Embuscado is a Senior Scientist at McCormick & Company, Inc., Hunt Valley, Maryland. Kerry Huber is a Professor of Food Science and Toxicology at the University of Idaho, Moscow, Idaho. .

Coated foods. --- Edible coatings. --- Foods. --- Edible coatings --- Coated foods --- Biomedical Engineering --- Chemical Engineering --- Health & Biological Sciences --- Chemical & Materials Engineering --- Engineering & Applied Sciences --- Food additives. --- Edible films --- Films, Edible --- Additive compounds --- Additives, Food --- Chemical additives in food --- Chemistry. --- Food --- Food Science. --- Chemistry/Food Science, general. --- Biotechnology. --- Coatings --- Drugs --- Food additives --- Batters (Food) --- Enriched foods --- Packaging --- Food science. --- Physical sciences --- Science --- Food—Biotechnology.

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The bioeconomy initially focused on resource substitution, including the production of biomass from various resources; its conversion, fractionation, and processing by means of biotechnology; and chemistry and process engineering towards the production and marketing of food, feed, fuel, and fibre. Nevertheless, although resource substitution is still considered important, the emphasis has been recently shifted to the biotechnological innovation perspective of the bioeconomy, in terms that ensure environmental sustainability. It is estimated that around one-third of the food produced for human consumption is wasted throughout the world, posing not only a sustainability problem related to food security but also a significant environmental problem. Food waste streams, mainly derived from fruits and vegetables, cereals, oilseeds, meat, dairy, and fish processing, have unavoidably attracted the interest of the scientific community as an abundant reservoir of complex carbohydrates, proteins, lipids, and functional compounds, which can be utilized as raw materials for added-value product formulations. This Special Issue focuses on innovative and emerging food and by-products processing methods for the sustainable transition to a bioeconomy era.

ash content --- sorghum milling waste --- lipids --- compost --- oleic acid --- microbial oil --- bioprocess development --- glucoamylase --- fatty acid methyl esters --- oleaginous yeast --- integrated biorefineries --- biorefineries --- hydrophobic substrates --- food processing --- hydrophilicity --- biodiesel --- films --- biodegradability --- clarified butter sediment waste --- submerged fungal fermentation --- blood plasma protein powder --- Morchella --- hydrogels --- heat-induced gelation --- sustainability --- bacterial cellulose --- bioprocesses --- circular economy --- olive waste --- prebiotics --- Rhodosporidium toruloides --- carotenoids --- waste valorization --- glucosamine --- food-processing --- size exclusion chromatography (SEC) --- bioeconomy --- food waste valorization --- whey proteins --- arabinoxylan --- Ostwald ripening --- emulsion --- emulsifier --- food biotechnology --- drying method --- polysaccharides --- food packaging --- texture --- lactose esters --- morel mushrooms --- circular-economy --- solid state fermentation --- bioactive compounds --- edible films --- hydrolysis --- Aspergillus awamori

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The development of paediatric medicines can be challenging since this is a different patient population with specific needs. A medicine designed for use in paediatric patients must consider the following aspects: patient population variability; the need for dose flexibility; route of administration; patient compliance; excipient tolerability. For example, the toxicity of excipients may differ in children compared to adults and children have different taste preferences. Globally, about 75% of drugs do not carry regulatory approval for use in children; worldwide, many medications prescribed for the treatment of paediatric diseases are used off-label, and less than 20% of package inserts have sufficient information for treating children. This book provides an update on both state-of-the-art methodology and operational challenges in paediatric formulation design and development. It aims at re-evaluating what is needed for more progress in the design and development of age-appropriate treatments for paediatric diseases, focusing on: formulation development; drug delivery design; efficacy, safety, and tolerability of drugs and excipients.

Medicine --- dasatinib --- Duchenne muscular dystrophy --- cyclodextrin inclusion complex --- phase solubility studies --- paediatric age --- liquid formulation --- tumorspheres --- retinoblastoma --- topotecan --- penetration --- confocal microscopy --- poorly water soluble drug --- solubility enhancement --- grinding --- spray congealing --- neglected tropical diseases --- polymorph --- Norvir® --- ritonavir --- poorly soluble compound --- pediatric --- palatability assessment --- bioavailability --- flavor profile --- Interleukin-1 --- anakinra --- canakinumab --- innovative biotechnologies --- autoinflammatory disease --- Kawasaki disease --- systemic juvenile idiopathic arthritis --- personalized medicine --- child --- pediatrics --- neonates --- formulation --- product development --- formulation development --- oral --- parenteral --- topical --- inhaled --- intra nasal --- biopharmaceutics --- administration --- excipient --- NICU --- device --- medication error --- dosage form --- modified release --- drug delivery --- paediatric formulation development --- paediatric dosage forms --- chronic myeloid leukemia --- tyrosine kinase inhibitors --- pediatric age --- imatinib --- nilotinb --- ponatinib --- Orodispersible formulation --- pyrazinamide --- pediatric drug delivery --- tuberculosis --- design of experiments --- children --- edible films --- development --- design --- paediatric --- age-related --- palatable --- taste-masking --- acceptable --- dasatinib --- Duchenne muscular dystrophy --- cyclodextrin inclusion complex --- phase solubility studies --- paediatric age --- liquid formulation --- tumorspheres --- retinoblastoma --- topotecan --- penetration --- confocal microscopy --- poorly water soluble drug --- solubility enhancement --- grinding --- spray congealing --- neglected tropical diseases --- polymorph --- Norvir® --- ritonavir --- poorly soluble compound --- pediatric --- palatability assessment --- bioavailability --- flavor profile --- Interleukin-1 --- anakinra --- canakinumab --- innovative biotechnologies --- autoinflammatory disease --- Kawasaki disease --- systemic juvenile idiopathic arthritis --- personalized medicine --- child --- pediatrics --- neonates --- formulation --- product development --- formulation development --- oral --- parenteral --- topical --- inhaled --- intra nasal --- biopharmaceutics --- administration --- excipient --- NICU --- device --- medication error --- dosage form --- modified release --- drug delivery --- paediatric formulation development --- paediatric dosage forms --- chronic myeloid leukemia --- tyrosine kinase inhibitors --- pediatric age --- imatinib --- nilotinb --- ponatinib --- Orodispersible formulation --- pyrazinamide --- pediatric drug delivery --- tuberculosis --- design of experiments --- children --- edible films --- development --- design --- paediatric --- age-related --- palatable --- taste-masking --- acceptable

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The Special Issue presents information on the progress made in recent years in cereals’, legumes’, and oilseed grain products’ rheology and quality. This Special Issue capitalizes the experience of authors in grain processing for obtaining food products qualitatively improved based on the quality of raw materials used and applied technologies or intended for special nutrition, such as gluten-free one or with low sodium content. This Special Issue also presents some issues related to byproduct valorization through circular economy approaches obtained from the processing of different cereals and oilseeds grains and new methods for rapid assessment of bread quality.

Research & information: general --- KCl --- NaCl --- rheological properties --- multiple criteria optimization --- desirability functions --- brewer’s spent grain --- bioeconomy --- valuable compounds --- germination process --- legumes --- technological process --- bread quality --- bread --- water content --- Karl Fischer titration --- KFT kinetics --- principal component analysis --- hybrid wheat --- bread-making quality --- N fertilisation --- Lactobacillus plantarum ATCC 8014 --- nutritional effects --- gluten-free muffins --- quinoa flour --- particle size --- optimization --- residues --- sustainability --- oil cake --- bioactive compounds --- edible films --- wheat straws --- pretreatment --- hydrolysis --- fermentation --- bioethanol --- wheat --- triticale --- sourdough --- Mixolab --- buckwheat flour --- buckwheat sprouts --- buns --- quality and textural parameters --- sorghum seeds --- whole wheat flour --- Lactobacillus plantarum --- soy protein concentrate --- pea protein concentrate --- texture --- sensory --- craft beer --- gluten-free beer --- functional beer --- adjuvants --- malted cereals --- gluten-free flour --- gram --- plantain --- chickpea --- tiger nut --- pseudo-cereal --- oat --- millet --- teff --- rice --- soybean sprouts --- chitooligosaccharide --- phytochemicals --- antioxidant activity --- catalase --- peroxidase --- n/a --- brewer's spent grain