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 i...
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| Other Authors | |
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| Format | eBook |
| Language | English |
| Published |
Boca Raton, Fla. :
CRC Press,
2012.
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| Series | Contemporary food engineering (Unnumbered)
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| Subjects | |
| Online Access | Full text |
| ISBN | 9781439844953 |
| DOI | 10.1201/b12048 |
| Physical Description | xviii, 398 p. : ill. |
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| Summary: | "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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| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781439844953 |
| Access: | Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity |
| DOI: | 10.1201/b12048 |
| Physical Description: | xviii, 398 p. : ill. |