Biopolymers for Food Design

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Biopolymers for Food Design by , Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9780128115015
Publisher: Elsevier Science Publication: April 3, 2018
Imprint: Academic Press Language: English
Author:
ISBN: 9780128115015
Publisher: Elsevier Science
Publication: April 3, 2018
Imprint: Academic Press
Language: English

Biopolymers for Food Design, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety. Biopolymers can be used in the development of novel nutritional alternatives, to replace difficult to obtain food products, or for foods inaccessible or inappropriate for a particular population (i.e. allergic to specific components). In addition, some polymers can be used as functional ingredients, and can also represent efficient scaffolds for food ingredients with therapeutic values. This valuable reference is ideal for those looking for new solutions for the food industry.

  • Presents common biopolymers and their applications in food bioengineering, from food design, to control and safety
  • Identifies how the use of certain biopolymers can result in faster production time and reduced costs
  • Includes cutting-edge technologies used in research for food design and other food-related applications
  • Discusses the use of biopolymers in food packaging, shelf-life extension, and the creation of novel food products
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Biopolymers for Food Design, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety. Biopolymers can be used in the development of novel nutritional alternatives, to replace difficult to obtain food products, or for foods inaccessible or inappropriate for a particular population (i.e. allergic to specific components). In addition, some polymers can be used as functional ingredients, and can also represent efficient scaffolds for food ingredients with therapeutic values. This valuable reference is ideal for those looking for new solutions for the food industry.

More books from Elsevier Science

Cover of the book Handbook of Macroeconomics by
Cover of the book Essential Mathematical Methods for Physicists, ISE by
Cover of the book Optimizing Academic Library Services in the Digital Milieu by
Cover of the book Analysis of Turbulent Flows with Computer Programs by
Cover of the book Globalization, Change and Learning in South Asia by
Cover of the book Example-Based Super Resolution by
Cover of the book Giant Coal-Derived Gas Fields and Their Gas Sources in China by
Cover of the book Eco-Efficient Concrete by
Cover of the book Annual Reports in Computational Chemistry by
Cover of the book Understanding Your Users by
Cover of the book Handbook of Adhesives and Surface Preparation by
Cover of the book Aging, Ageism and Abuse by
Cover of the book Nonlinear Optimization of Vehicle Safety Structures by
Cover of the book Coal Power Plant Materials and Life Assessment by
Cover of the book Forest Plans of North America by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy