Biopolymer engineering in food processing
By: editor, Vania Regina Nicoletti Telis
Series: Contemporary food engineering series
Publisher: Taylor & Francis
Published: 2012
Place of publication: Boca Raton, FL
Language: eng
ISBN-13: 9781439844946
Subjects: SCIENCE / Biotechnology; TECHNOLOGY & ENGINEERING / Food Science; Food industry and trade; Extracts; By-products; Biopolymers
Description: "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"--
Notes: Includes bibliographical references and index.