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Biopolymer Engineering In Food Processing (contemporary Food Engineering) by Vânia Regina Nicoletti-Telis is a nonfiction available to read on EtoBox.

What is Biopolymer Engineering In Food Processing (contemporary Food Engineering) about?

"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"-- Read more... Content: An introduction to biopolymer applications in food engineering / Vânia Regina Nicoletti Telis -- Biopolymers / Cristina Tristão Andrade, Edwin Gonzalo Azero Rojas -- Rheological behavior of biopolymer suspensions / Paulo Henrique Mariano Marfil, Javier Telis-Romero, Vânia Regina Nicoletti Telis -- Food gels / Kátia Regina Kuhn, Carolina Siqueira Franco Picone, Rosiane Lopes da Cunha -- Films and coatings produced from biopolymers and composites / Carmen Maria Olivera Müller ... [et al.] -- Bioseparation process based on t

Who reads Biopolymer Engineering In Food Processing (contemporary Food Engineering)?

Author

Vânia Regina Nicoletti-Telis

Publisher

CRC Press LLC

Published

2012

Language

EN

ISBN

9780429151583

Category

nonfiction

Subjects

Science, Technology, Medical