MARC Record from marc_columbia

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008 180412s2018 enk o 001 0 eng d
035 $a(OCoLC)on1031101179
035 $a(NNC)13726093
040 $aOPELS$beng$erda$epn$cOPELS$dEBLCP$dN$T$dYDX$dNLE$dDKU$dOCLCF$dSTF$dMERER$dD6H$dOCLCQ$dINT$dSNK$dOCLCQ$dUKMGB$dU3W$dLVT$dOCLCQ$dKNOVL$dCEF$dLQU$dUHL$dOCLCO$dUKAHL$dOCLCQ$dOCLCA$dS2H$dOCLCO$dOCLCQ$dOCLCO
066 $c(S
016 7 $a018757349$2Uk
019 $a1031343788$a1031363764$a1031387876$a1105174727$a1105571138
020 $a9780128115015$q(electronic bk.)
020 $a0128115017$q(electronic bk.)
020 $z9780128114490$q(print)
020 $z0128114495
035 $a(OCoLC)1031101179$z(OCoLC)1031343788$z(OCoLC)1031363764$z(OCoLC)1031387876$z(OCoLC)1105174727$z(OCoLC)1105571138
037 $a9780128115015$bIngram Content Group
050 4 $aTP446
072 7 $aTEC$x012000$2bisacsh
082 04 $a664/.6$223
049 $aZCUA
245 00 $aBiopolymers for food design /$cedited by Alexandru Mihai Grumezescu, Alina Maria Holban.
264 1 $aLondon, United Kingdom :$bAcademic Press, an imprint of Elsevier,$c2018.
300 $a1 online resource
336 $atext$btxt$2rdacontent
337 $acomputer$bc$2rdamedia
338 $aonline resource$bcr$2rdacarrier
490 1 $aHandbook of food bioengineering ;$vvolume 20
500 $aIncludes index.
588 0 $aOnline resource; title from PDF title page (ScienceDirect, viewed April 12, 2018).
505 0 $6880-01$aIntro; Title page; Table of Contents; Copyright; List of Contributors; Foreword; Series Preface; Preface for Volume 20: Biopolymers for Food Design; Chapter 1: Biopolymers for Food Design: Consumer-Friendly Natural Ingredients; Abstract; 1. Introduction; 2. Polysaccharides as Biopolymers; 3. Proteins as Biopolymers; 4. Hydrolytically Degradable Polymers; 5. Role of Biopolymer in Food Processing; 6. Role of Biopolymer in Texture Properties and Gel Formation; 7. Applications of Biopolymers in Freeze-Drying of Fruits and Pulps; 8. Usage of Biopolymers in Films and Coatings.
505 8 $a9. Principles Underlying in Design of Functional Biopolymers10. Current Opportunities and Future Challenges; Conclusions; Chapter 2: Nanostructuring Biopolymers for Improved Food Quality and Safety; Abstract; 1. Biopolymer-Based Nano- and Microencapsulation Matrices for Bioactive Protection; 2. Nanostructured Biopolymer Layers for Food Packaging; 3. Conclusions and Outlook; Acknowledgments; Chapter 3: Biopolymers for Fat-Replaced Food Design; Abstract; 1. Introduction; 2. Hydrocolloids; 3. Function of Hydrocolloids as a Fat Replacer; 4. Fat-Replaced Foods With Hydrocolloids.
505 8 $a5. Conclusion and Future PerspectivesChapter 4: Microbial Polysaccharides in Food Industry; Abstract; 1. Introduction; 2. Extraction and Purification of Microbial Polysaccharides; 3. Microbial Polysaccharide Production Processes; 4. Isolation of Microbial Polysaccharides and Identification of Monomeric Units; 5. Structural Organization of Polysaccharides; 6. Examples of Microbial Polysaccharides; 7. Applications of Microbial Exopolysaccharides in the Food Industry; 8. Microbial Polysaccharides Structure-Function Relationships; 9. Summary.
505 8 $a4. Hydrocolloids in Advanced Food ProcessingChapter 7: Application of Biopolymers in Microencapsulation Processes; Abstract; 1. Introduction; 2. Microencapsulation; 3. Microencapsulation Methods; 4. Encapsulating Agents-Biopolymers; 5. Controlled Release; 6. Microencapsulation in the Food Industry; 7. Conclusions; Acknowledgments; Chapter 8: Biopolymer Packaging Materials for Food Shelf-Life Prolongation; Abstract; 1. Biopolymers for Food Packaging; 2. Biopolymers Extracted From Biomass; 3. Biopolymer Application for Fruits and Vegetables-Packaging.
520 $a'Biopolymers for Food Design, ' Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety. Biopolymers can be used in the development of novel nutritional alternatives, to replace difficult to obtain food products, or for foods inaccessible or inappropriate for a particular population (i.e. allergic to specific components). In addition, some polymers can be used as functional ingredients, and can also represent efficient scaffolds for food ingredients with therapeutic values. This valuable reference is ideal for those looking for new solutions for the food industry. --$cProvided by publisher.
650 0 $aArtificial foods.
650 0 $aFood substitutes.
650 0 $aBiopolymers.
650 2 $aBiopolymers
650 6 $aAliments artificiels.
650 6 $aAliments$xProduits de remplacement.
650 6 $aBiopolymères.
650 7 $aTECHNOLOGY & ENGINEERING$xFood Science.$2bisacsh
650 7 $aArtificial foods.$2fast$0(OCoLC)fst00817216
650 7 $aBiopolymers.$2fast$0(OCoLC)fst00832670
650 7 $aFood substitutes.$2fast$0(OCoLC)fst00931194
655 4 $aElectronic books.
700 1 $aGrumezescu, Alexandru Mihai,$eeditor.
700 1 $aHolban, Alina Maria,$eeditor.
776 08 $iPrint version:$z0128114495$z9780128114490$w(OCoLC)993655608
830 0 $aHandbook of food bioengineering ;$vv. 20.
856 40 $uhttp://www.columbia.edu/cgi-bin/cul/resolve?clio13726093$zACADEMIC - Plastics & Rubber
880 8 $6505-01/(S$aChapter 5: Dietary Fibers in Modern Food Production: A Special Perspective With β-GlucansAbstract; 1. Introduction; 2. Definition of Dietary Fiber; 3. Dietary Fiber Classification; 4. Sources of Dietary Fiber and β-Glucan; 5. β-Glucan as Dietary Fiber; 6. Analytical Procedures for Dietary Fiber; 7. Health Benefits; 8. Application in Foods; 9. Chemistry and Extraction Procedure; 10. Conclusions; Chapter 6: Functional Biopolymers in Food Manufacturing; Abstract; 1. Introduction; 2. Hydrocolloids in Quality Improvement; 3. Hydrocolloids in Healthy Food Product Formulations.
852 8 $blweb$hEBOOKS