Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/56449

TitleChapter 7 - Celluloses as food ingredients/additives: Is there a room for BNC?
Author(s)Dourado, Fernando
Leal, Marta
Martins, Daniela
Fontão, A.
Rodrigues, Ana Cristina
Gama, F. M.
Keywordsnata de coco
hydrocolloids
novels foods
Issue date2016
PublisherElsevier
CitationDourado, 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, 123-133
Abstract(s)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.
TypeBook part
URIhttp://hdl.handle.net/1822/56449
ISBN978-0-444-63458-0
DOI10.1016/B978-0-444-63458-0.00007-X
Publisher versionhttp://www.sciencedirect.com/science/book/9780444634580
Peer-Reviewedyes
AccessRestricted access (UMinho)
Appears in Collections:CEB - Livros e Capítulos de Livros / Books and Book Chapters

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