Biopolymer Engineering in Food Processing (PDF)
(Sprache: Englisch)
Due to their unique properties and ability to interact with other food components, biopolymers have traditionally played a major role in food processing. Biopolymer Engineering in Food Processing explores processing technology associated with biopolymer...
sofort als Download lieferbar
eBook (pdf)
229.30 €
- Lastschrift, Kreditkarte, Paypal, Rechnung
- Kostenloser tolino webreader
Produktdetails
Produktinformationen zu „Biopolymer Engineering in Food Processing (PDF)“
Due to their unique properties and ability to interact with other food components, biopolymers have traditionally played a major role in food processing. Biopolymer Engineering in Food Processing explores processing technology associated with biopolymer applications and discusses both operational and economic aspects.Following an overview of biopolymer applications and their functionality in different processes, the text examines:Production routes, availability, costs, and physicochemical properties of commercial biopolymers Rheology of biopolymer suspensions, how concentration and shear may affect their flow behavior, and their response to pressure losses and heat transfer during flowEffects of food processing and storage conditions on the viscoelastic and textural properties of food gelsMechanical and mass transfer properties of films and coating produced from biopolymers, composites, and nanocompositesThe use of biopolymer coatings to reduce oil uptake during deep-fat frying of foods and in modified atmosphere storage of foodsThe book also explores the application of biopolymers in separation processes for recovery of biocompounds. It discusses biopolymer behavior during thermoplastic extrusion and the response of certain cereals and snacks to extrusion operating parameters. Finally, it reviews engineering aspects of biopolymers used as drying aids in spray-drying and freeze-drying of fruit juices and pulps and discusses biopolymers used as cryoprotectants in food freezing.A comprehensive source of scientific and technical information for those involved with process design and research and development, the book is also an ideal reference for academic researchers and undergraduate and postgraduate students.
Autoren-Porträt
Vania Regina Nicoletti Telis is with the Universidade Estadual Paulista Julio de Mesquita Filho in Sao Jose do Rio Preto, Brazil.
Bibliographische Angaben
- 2012, 416 Seiten, Englisch
- Herausgegeben: Vania Regina Nicoletti Telis
- Verlag: Taylor & Francis
- ISBN-10: 143984495X
- ISBN-13: 9781439844953
- Erscheinungsdatum: 29.05.2012
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
eBook Informationen
- Dateiformat: PDF
- Größe: 11 MB
- Mit Kopierschutz
- Vorlesefunktion
Sprache:
Englisch
Kopierschutz
Dieses eBook können Sie uneingeschränkt auf allen Geräten der tolino Familie lesen. Zum Lesen auf sonstigen eReadern und am PC benötigen Sie eine Adobe ID.
Kommentar zu "Biopolymer Engineering in Food Processing"
Schreiben Sie einen Kommentar zu "Biopolymer Engineering in Food Processing".
Kommentar verfassen