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Alexandru Mihai Grumezescu - Biopolymers for Food Design, Volume 20

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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

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Table of Contents
List of tables
  1. Tables in Chapter 1
  2. Tables in Chapter 2
  3. Tables in Chapter 3
  4. Tables in Chapter 4
  5. Tables in Chapter 5
  6. Tables in Chapter 6
  7. Tables in Chapter 7
  8. Tables in Chapter 8
  9. Tables in Chapter 9
  10. Tables in Chapter 10
  11. Tables in Chapter 11
  12. Tables in Chapter 13
  13. Tables in Chapter 14
List of figures
  1. Figures in Chapter 1
  2. Figures in Chapter 2
  3. Figures in Chapter 3
  4. Figures in Chapter 4
  5. Figures in Chapter 5
  6. Figures in Chapter 6
  7. Figures in Chapter 7
  8. Figures in Chapter 8
  9. Figures in Chapter 9
  10. Figures in Chapter 10
  11. Figures in Chapter 11
  12. Figures in Chapter 12
  13. Figures in Chapter 13
  14. Figures in Chapter 14
  15. Figures in Chapter 15
Landmarks
Biopolymers for Food Design Handbook of Food Bioengineering Volume 20 Edited - photo 1
Biopolymers for Food Design
Handbook of Food Bioengineering, Volume 20
Edited by
Alexandru Mihai Grumezescu
Alina Maria Holban
Table of Contents Copyright Academic Press is an imprint of Elsevier 125 London - photo 2
Table of Contents
Copyright

Academic Press is an imprint of Elsevier

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This book and the individual contributions contained in it are protected under copyright by the Publisher (other than as may be noted herein).

Notices

Knowledge and best practice in this field are constantly changing. As new research and experience broaden our understanding, changes in research methods, professional practices, or medical treatment may become necessary.
Practitioners and researchers must always rely on their own experience and knowledge in evaluating and using any information, methods, compounds, or experiments described herein. In using such information or methods they should be mindful of their own safety and the safety of others, including parties for whom they have a professional responsibility.
To the fullest extent of the law, neither the Publisher nor the authors, contributors, or editors, assume any liability for any injury and/or damage to persons or property as a matter of products liability, negligence or otherwise, or from any use or operation of any methods, products, instructions, or ideas contained in the material herein.

Library of Congress Cataloging-in-Publication Data

A catalog record for this book is available from the Library of Congress

British Library Cataloguing-in-Publication Data

A catalogue record for this book is available from the British Library

ISBN: 978-0-12-811449-0

For information on all Academic Press publications visit our website at https://www.elsevier.com/books-and-journals

Publisher Andre G Wolff Acquisition Editor Nina Rosa de Araujo Bandeira - photo 3

Publisher: Andre G. Wolff

Acquisition Editor: Nina Rosa de Araujo Bandeira

Editorial Project Manager: Jaclyn A. Truesdell

Production Project Manager: Mohanapriyan Rajendran

Designer: Matthew Limbert

Typeset by Thomson Digital

List of Contributors

Asif Ahmad , Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan

Fataneh Behrouzian , Food Hydrocolloids Research Centre, Ferdowsi University of Mashhad (FUM), Mashhad, Iran

Sandra N. Bulut , University of Novi Sad, Novi Sad, Serbia

Jinneth L. Castro-Mayorga , Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain

Marcelo Cristianini , University of Campinas, Campinas, Brazil

Ljubica Doki , Faculty of Technology, University of Novi Sad, Novi Sad, Serbia

Berta N. Estevinho , Faculdade de Engenharia da Universidade do Porto, Porto, Portugal

Maria J. Fabra , Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain

Laura G. Gmez-Mascaraque , Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain

Sumit Gupta , Bhabha Atomic Research Centre, Mumbai, India

Miroslav Hadnaev , Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia

Tamara Dapevi Hadnaev , Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia

Nevena M. Hromi , University of Novi Sad, Novi Sad, Serbia

Jinju Jiang , State Key Laboratory of Bioactive Seaweed Substances, Qingdao, China

Namita Jindal , Punjabi University, Patiala, Punjab, India

Muhammad Kaleem , Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan

Ramachandran Karthik , Chettinad Academy of Research and Education, Chennai, Tamil Nadu, India

Nauman Khalid

University of Management and Technology, Lahore, Pakistan

Deakin University, Waurn Ponds, VIC, Australia

Algae Biomass and Energy System R&D Centre, University of Tsukuba, Tsukuba, Japan

Jasvirinder Singh Khattar , Punjabi University, Patiala, Punjab, India

Chinthala Ramakrishna , Ghandi Institute of Technology and Management (GITAM University), Visakhapatnam, Andhra Pradesh, India

Amparo Lpez-Rubio , Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain

Vera L. Lazi , University of Novi Sad, Novi Sad, Serbia

Seyda Bucak , Yeditepe University, Istanbul, Turkey

Venkatesan Manigandan , Chettinad Academy of Research and Education, Chennai, Tamil Nadu, India

Marta Martnez-Sanz , Bragg Institute, Australian Nuclear Science and Technology Organisation (ANSTO), Kirrawee DC, NSW, Australia

Challa Murali Mohan , Ghandi Institute of Technology and Management (GITAM University), Visakhapatnam, Andhra Pradesh, India

Marta Musio , Centre of Polymer and Carbon Materials, Polish Academy of Sciences, Zabrze, Poland

Sibel Ozilgen , Yeditepe University, Istanbul, Turkey

Senka Z. Popovi , University of Novi Sad, Novi Sad, Serbia

Bruna C. Porto , University of Campinas, Campinas, Brazil

Kandra Prameela , Ghandi Institute of Technology and Management (GITAM University), Visakhapatnam, Andhra Pradesh, India

Yimin Qin , State Key Laboratory of Bioactive Seaweed Substances, Qingdao, China

Senthilkumar Rajagopal , Rayalaseema University, Kurnool, Andhra Pradesh, India

Saravanan Ramachandran , Chettinad Academy of Research and Education, Chennai, Tamil Nadu, India

Seyed M.A. Razavi , Food Hydrocolloids Research Centre, Ferdowsi University of Mashhad (FUM), Mashhad, Iran

Fernando Rocha , Faculdade de Engenharia da Universidade do Porto, Porto, Portugal

Joanna Rydz , Centre of Polymer and Carbon Materials, Polish Academy of Sciences, Zabrze, Poland

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