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.
| ISBN: | 9780128114490 |
| Publication date: | 5th April 2018 |
| Author: | Alexandru Mihai (Assistant Professor, Department of Science and Engineering of Oxide Materials and Nanomaterials, F Grumezescu |
| Publisher: | Academic Press Inc an imprint of Elsevier Science Publishing Co Inc |
| Format: | Paperback |
| Pagination: | 536 pages |
| Series: | Handbook of Food Bioengineering |
| Genres: |
Food and beverage technology |