Biopolymer Engineering in Food Processing (Hardcover)
Language: English
Published by Taylor & Francis Inc, Bosa Roca, 2012
- Hardcover
- New
Seller: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
AbeBooks seller since October 12, 2005
Condition: New
£ 331.91
Quantity: 1 available
Add to basketItem description from seller
Hardcover. 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. 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 flow Effects of food processing and storage conditions on the viscoelastic and textural properties of food gels Mechanical and mass transfer properties of films and coating produced from biopolymers, composites, and nanocomposites The use of biopolymer coatings to reduce oil uptake during deep-fat frying of foods and in modified atmosphere storage of foods The 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…
Seller Inventory # 9781439844946
- Title
- Biopolymer Engineering in Food Processing (Hardcover)
- Author
- Vania Regina Nicoletti Telis
- Publisher
- Taylor & Francis Inc, Bosa Roca
- Publication year
- 2012
- Condition
- new
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 1439844941
- ISBN 13
- 9781439844946
- Series
- Book 17 of 59: Contemporary Food Engineering
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 flow
- Effects of food processing and storage conditions on the viscoelastic and textural properties of food gels
- Mechanical and mass transfer properties of films and coating produced from biopolymers, composites, and nanocomposites
- The use of biopolymer coatings to reduce oil uptake during deep-fat frying of foods and in modified atmosphere storage of foods
The 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.
"Synopsis" may belong to another edition of this title.
About the Author
Vania Regina Nicoletti Telis is with the Universidade Estadual Paulista Julio de Mesquita Filho in Sao Jose do Rio Preto, Brazil.
"About the title" may belong to another edition of this title.
Grand Eagle Retail
Bensenville, IL, U.S.A.
AbeBooks seller since October 12, 2005
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