02363nam 2200445 450 991058309170332120190225222741.00-12-811501-70-12-811449-5(CKB)4100000002957497(MiAaPQ)EBC5341958(PPN)233363025(EXLCZ)99410000000295749720180516d2018 uy 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierBiopolymers for food design /edited by Alexandru Mihai Grumezescu and Alina Maria HolbanLondon, United Kingdom :Academic Press, an imprint of Elsevier,[2018]©20181 online resource (599 pages)Handbook of food bioengineering ;Volume 201. Biopolymers in Food Industry -- 2. Improving technological properties of biopolymers by dynamic high-pressure processing -- 3. Biopolymers for fat-replaced foods design -- 4. Microbial Polysaccharides in Food Industry -- 5. Dietary fibers in modern food production: A special perspective with beta-glucans -- 6. Cold- and heat-gelling biopolymers in food texture control -- 7. Application of Biopolymers in Microencapsulation Processes -- 8. Biopolymer packaging materials for food shelf-life prolongation -- 9. Functionality of starch derivatives in bakery and confectionery products -- 10. Fabrication and modification of novel biopolymer films to design bioactive delivery systems and stable food emulsions -- 11. New derivatives of modified starch for food technology -- 12. Nanostructuring Biopolymers for Improved Food Quality and Safety -- 13. Applications of alginate as a functional food ingredient -- 14. Present and future of (bio)degradable polymers for food packaging application -- 15. Chitosan applications in food industry.Handbook of food bioengineering ;Volume 20.Artificial foodsBiopolymersArtificial foods.Biopolymers.338.4766464Grumezescu Alexandru MihaiHolban Alina MariaMiAaPQMiAaPQMiAaPQBOOK9910583091703321Biopolymers for food design2224986UNINA