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Biopolymers For Food Design

Por: Mihai Grumezescu, Alexandry | [Autor].
Colaborador(es): Holban, Alina Maria.
Editor: USA ; ACADEMIC PRESS ; 2018Edición: 1A. ed.Descripción: 513; 19.5.Tema(s): SCIENCE & TECHNOLOGY | AGRICULTURAL SCIENCES | AGRICULTURAL SCIENCESClasificación CDD: 664.6.MIHA.00
Contenidos:
List Of Cotributors . -- Foreword . -- Series Preface . -- Preface For Volume 20: Biopolymers For Food Design . -- Chapter 1 - Biopolymers For Food Design: Consumer-Friendly Natural Ingredients . -- Chapter 2 - Nanostructuring Biopolymers For Improved Food Quality And Safety . -- Chapter 3 - Biopolymers For Fat-Replaced Food Design . -- Chapter 4 - Microbial Polysaccharides In Food Industry . -- Chapter 5 - Dietary Fibers In Modern Food Production: a Special Perspective With ?-Glucans . -- Chapter 6 - Functional Biopolymers In Food Manufacturing . -- Chapter 7 - Application Of Biopolymers In Microencapsulation Processes . -- Chapter 8 - Biopolymer Packaging Materials For Food Shelf-Life Prolongation . -- Chapter 9 - Functionality Of Starch Derivatives In Bakery And Confectionery Products . -- Chapter 10 - Dynamic High Pressure Effects On Biopolymers: Polysaccharides And Proteins . -- Chapter 11 - ?-Glucan As a Food Ingredient . -- Chapter 12 - Guar Gum: a Versatile Polymer For The Food Industry . -- Chapter 13 - Applications Of Alginate As a Functional Food Ingredient . -- Chapter 14 - Present And Future Of Biodegradable Polymers For Food Packaging Applications . -- Chapter 15 - Chitosan Applications In Food Industry
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664.53.TAIN.00 ESPECIAS Y AROMATIZANTES ALIMENTARIOS. 664.6.INTE.00 BOCADITOS FRITOS Y MANÍ CONFITADO 664.6.INTE.00 BOCADITOS FRITOS Y MANÍ CONFITADO 664.6.MIHA.00 Biopolymers For Food Design 664.7.DEZA.00 SECADEROS DE CEREALES. 664.7.INTE.00 PROCESAMIENTO DE CEREALES. 664.7.INTE.00 PROCESAMIENTO DE CEREALES.

List Of Cotributors
. -- Foreword
. -- Series Preface
. -- Preface For Volume 20: Biopolymers For Food Design
. -- Chapter 1 - Biopolymers For Food Design: Consumer-Friendly Natural Ingredients
. -- Chapter 2 - Nanostructuring Biopolymers For Improved Food Quality And Safety
. -- Chapter 3 - Biopolymers For Fat-Replaced Food Design
. -- Chapter 4 - Microbial Polysaccharides In Food Industry
. -- Chapter 5 - Dietary Fibers In Modern Food Production: a Special Perspective With ?-Glucans
. -- Chapter 6 - Functional Biopolymers In Food Manufacturing
. -- Chapter 7 - Application Of Biopolymers In Microencapsulation Processes
. -- Chapter 8 - Biopolymer Packaging Materials For Food Shelf-Life Prolongation
. -- Chapter 9 - Functionality Of Starch Derivatives In Bakery And Confectionery Products
. -- Chapter 10 - Dynamic High Pressure Effects On Biopolymers: Polysaccharides And Proteins
. -- Chapter 11 - ?-Glucan As a Food Ingredient
. -- Chapter 12 - Guar Gum: a Versatile Polymer For The Food Industry
. -- Chapter 13 - Applications Of Alginate As a Functional Food Ingredient
. -- Chapter 14 - Present And Future Of Biodegradable Polymers For Food Packaging Applications
. -- Chapter 15 - Chitosan Applications In Food Industry

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