Biopolymer Engineering In Food Processing Vania Regina Nicolettitelis by Vânia Regina Nicoletti-telis 9781439844946, 9781439844953, 1439844941, 143984495X instant download after payment.

"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"-- Read more... Content: An introduction to biopolymer applications in food engineering / Vânia Regina Nicoletti Telis -- Biopolymers / Cristina Tristão Andrade, Edwin Gonzalo Azero Rojas -- Rheological behavior of biopolymer suspensions / Paulo Henrique Mariano Marfil, Javier Telis-Romero, Vânia Regina Nicoletti Telis -- Food gels / Kátia Regina Kuhn, Carolina Siqueira Franco Picone, Rosiane Lopes da Cunha -- Films and coatings produced from biopolymers and composites / Carmen Maria Olivera Müller ... [et al.] -- Bioseparation process based on the use of biopolymers: aqueous two-phase systems and adsorption applied for food components recovery / Jane Selia dos Reis Coimbra ... [et al.] -- Thermoplastic behavior of biopolymers during extrusion / Fernando Martínez-Bustos, Ernesto Aguilar-Palazuelos, Tomás Galicia-García -- Biopolymers used as drying aids in spray-drying and freeze-drying of fruit juices and pulps / Vânia Regina Nicoletti Telis, Nuria Martínez-Navarrete -- Biopolymers used as cryoprotectants in food freezing / Noemi Zaritzky. Abstract: "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"