Biopolymer engineering in food processing

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 whic...

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Bibliographic Details
Other Authors: Nicoletti-Telis, Vânia Regina (Editor)
Format: Book
Language: English
Published: Boca Raton, FL : CRC Press, c2012
Series: Contemporary food engineering
Subjects:
potravinářství
biopolymery
food industry and trade
biopolymers
kolektivní monografie
collective monographs
ISBN: 9781439844946
Physical Description: xviii, 398 s. : il. ; 25 cm

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Table of contents

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245 0 0 |a Biopolymer engineering in food processing /  |c edited by Vânia Regina Nicoletti Telis 
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300 |a xviii, 398 s. :  |b il. ;  |c 25 cm 
490 1 |a Contemporary food engineering 
520 |a 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 polysacharides and proteins. -- Vydavatelská anotace 
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655 9 |a collective monographs  |2 eczenas 
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