New Insights on Bacterial Cellulose
| Autor: | Adelia Grzybowski, Aline Pereira, Cassandra Dreveniak Kruger, José Domingos Fontana, Heidegrid S. Koop, Mônica G.R. da Silva, Leonardo Pellizzari Wielewski, Marcela Tiboni |
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| Rok vydání: | 2017 |
| Předmět: |
Microbial cellulose
Taste business.industry 02 engineering and technology Biology 010402 general chemistry 021001 nanoscience & nanotechnology 01 natural sciences 0104 chemical sciences Biotechnology chemistry.chemical_compound Mouthfeel chemistry Bacterial cellulose Coco Food science Water intake Cellulose 0210 nano-technology business Flavor |
| DOI: | 10.1016/b978-0-12-811372-1.00007-5 |
| Popis: | Cellulose is a very common component of foods, such as fruits and vegetables, although not digestible by the human intestinal tract. Its fibers and their capacity of water intake play a vital role in the digestive transit, besides a helper effect in the mouth feel. A few cellulose producer bacterial strains biosynthesize “Nata de Coco,” a food/dessert that has been appreciated historically by many Asian people. Here we describe some experiences of blending bacterial cellulose with many other colored and tasteful bioactive food ingredients to further valorize their aspect, flavor, and taste. The remaining descriptions refer to other nonfood, bacterial cellulose applications from our historical and pioneering application as a temporary skin substitute with wound healing efficacy and a few other several physical, chemical, and biotechnological goods from bacterial cellulose. |
| Databáze: | OpenAIRE |
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