Biopolymers for food design / / edited by Alexandru Mihai Grumezescu and Alina Maria Holban

• Pubblicazione: London, United Kingdom : , : Academic Press, an imprint of Elsevier, , [2018]; ©2018
• Descrizione fisica: 1 online resource (599 pages)
• Disciplina: 338.4766464
• Soggetto topico: Artificial foods; Biopolymers
• Persona (resp. second.): GrumezescuAlexandru Mihai; HolbanAlina Maria
• Nota di contenuto: 1. 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.
• Titolo autorizzato: Biopolymers for food design
• ISBN: 0-12-811501-7; 0-12-811449-5
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910583091703321
• Lo trovi qui: Univ. Federico II
• Serie: Handbook of food bioengineering ; ; Volume 20.