Başlık:
Biopolymer engineering in food processing
Yazar:
Nicoletti-Telis, Vania Regina.
ISBN:
9781439844953
Yayın Bilgileri:
Boca Raton, Fla. : CRC Press, 2012.
Fiziksel Tanımlama:
xviii, 398 p. : ill.
Seri:
Contemporary food engineering series
Seri Başlığı:
Contemporary food engineering series
İçerik:
ch. 1. An introduction to biopolymer applications in food engineering / Vńia Regina Nicoletti Telis -- ch. 2. Biopolymers / Cristina Tristô Andrade and Edwin Gonzalo Azero Rojas -- ch. 3. Rheological behavior of biopolymer suspensions / Paulo Henrique Mariano Marfil, Javier Telis-Romero, and Vńia Regina Nicoletti Telis -- ch. 4. Food gels / Kt̀ia Regina Kuhn, Carolina Siqueira Franco Picone, and Rosiane Lopes da Cunha -- ch. 5. Films and coatings produced from biopolymers and composites / Carmen Maria Olivera M¿ller ... [et al.] -- ch. 6. Bioseparation process based on the use of biopolymers : aqueous two-phase systems and adsorption applied for food components recovery / Jane Selia dos Reis Coimbra ... [et al.] -- ch. 7. Thermoplastic behavior of biopolymers during extrusion / Fernando Martn̕ez-Bustos, Ernesto Aguilar-Palazuelos, and Toms̀ Galicia-Garca̕ -- ch. 8. Biopolymers used as drying aids in spray-drying and freeze-drying of fruit juices and pulps / Vńia Regina Nicoletti Telis and Nuria Martn̕ez-Navarrete -- ch. 9. Biopolymers used as cryoprotectants in food freezing / Noemi Zaritzky.
Özet:
"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"-- Provided by publisher.
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