Biopolymers for food design / edited by Alexandru Mihai Grumezescu and Alina Maria Holban.

Format:

Book

Contributor:

Grumezescu, Alexandru Mihai, editor.

Holban, Alina Maria, editor.

Series:

Handbook of food bioengineering ; Volume 20.

Handbook of food bioengineering ; Volume 20

Language:

English

Subjects (All):

Artificial foods.

Biopolymers.

Medical Subjects:

Biopolymers.

Physical Description:

1 online resource (599 pages).

Place of Publication:

London, United Kingdom : Academic Press, an imprint of Elsevier, [2018]

Summary:

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

Contents:

1. Biopolymers in Food Industry

2. Improving technological properties of biopolymers by dynamic high-pressure processing

3. Biopolymers for fat-replaced foods design

4. Microbial Polysaccharides in Food Industry

5. Dietary fibers in modern food production: A special perspective with beta-glucans

6. Cold- and heat-gelling biopolymers in food texture control

7. Application of Biopolymers in Microencapsulation Processes

8. Biopolymer packaging materials for food shelf-life prolongation

9. Functionality of starch derivatives in bakery and confectionery products

10. Fabrication and modification of novel biopolymer films to design bioactive delivery systems and stable food emulsions

11. New derivatives of modified starch for food technology

12. Nanostructuring Biopolymers for Improved Food Quality and Safety

13. Applications of alginate as a functional food ingredient

14. Present and future of (bio)degradable polymers for food packaging application

15. Chitosan applications in food industry.

Notes:

Description based on print version record.

ISBN:

9780128115015

0128115017

9780128114490

0128114495