Holban A., Grumezescu A. (Eds.) Biopolymers for Food Design

Academic Press, 2018. — 520 p. — (Handbook of Food Bioengineering, Volume 20). — ISBN: 978-0-12-811449-0.This book, 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.Key Features.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.R & D personnel and marketing executives of food companies, academic researchers, industrial scientists and policy makers of several sectors (food, materials, pharma).
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Biopolymers in Food Industry.
Improving technological properties of biopolymers by dynamic high-pressure processing.
Biopolymers for fat-replaced foods design.
Microbial Polysaccharides in Food Industry.
Dietary fibers in modern food production: A special perspective with beta-glucans.
Cold- and heat-gelling biopolymers in food texture control.
Application of Biopolymers in Microencapsulation Processes.
Biopolymer packaging materials for food shelf-life prolongation.
Functionality of starch derivatives in bakery and confectionery products.
Fabrication and modification of novel biopolymer films to design bioactive delivery systems and stable food emulsions.
New derivatives of modified starch for food technology.
Nanostructuring Biopolymers for Improved Food Quality and Safety.
Applications of alginate as a functional food ingredient.
Present and future of (bio)degradable polymers for food packaging application.
Chitosan applications in food industry.True PDF