Biopolymer engineering in food processing
by Vania Regina Nicoletti-Telis
"The unit operations commonly applied in food processing may affect the physicochemical and functional behavior of biopolymers and their interactions with other food compounds. Presenting an overview of their physical, physicochemical, and thermodynamic properties, this book explores the ways in which biopolymers are affected by or may affect transport processes and unit operations such as forced flow, thermal treatments, drying, and freezing-thawing. The text focuses on how such behavior can be positively applied in food products and processes design and development. It also explains the application of polysaccharides and proteins"--
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SCIENCE / Biotechnology, TECHNOLOGY & ENGINEERING / Food Science, Food industry and trade, Extracts, By-products, Biopolymers, Science, Biotechnology, Biopolymères, Extraits (Pharmacie), Aliments, Industrie et commerce, Sous-produits, Sciences, Biotechnologie, SCIENCE, Life Sciences, BiochemistryShowing 1 featured edition. View all 1 editions?
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Biopolymer engineering in food processing
2012, Taylor & Francis
in English
1439844941 9781439844946
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Includes bibliographical references and index.
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| December 15, 2022 | Edited by MARC Bot | import existing book |
| April 14, 2012 | Created by LC Bot | import new book |