Mihai Grumezescu, Alexandry <br/> <br/><br/>
Biopolymers For Food Design 

 - 1A. ed 
 - USA  ACADEMIC PRESS  2018 
 - 513  19.5 
<br/><br/>List Of Cotributors<br/>. -- Foreword<br/>. -- Series Preface<br/>. -- Preface For Volume 20: Biopolymers For Food Design<br/>. -- Chapter 1 - Biopolymers For Food Design: Consumer-Friendly Natural Ingredients<br/>. -- Chapter 2 - Nanostructuring Biopolymers For Improved Food Quality And Safety<br/>. -- Chapter 3 - Biopolymers For Fat-Replaced Food Design<br/>. -- Chapter 4 - Microbial Polysaccharides In Food Industry<br/>. -- Chapter 5 - Dietary Fibers In Modern Food Production: a Special Perspective With ?-Glucans<br/>. -- Chapter 6 - Functional Biopolymers In Food Manufacturing<br/>. -- Chapter 7 - Application Of Biopolymers In Microencapsulation Processes<br/>. -- Chapter 8 - Biopolymer Packaging Materials For Food Shelf-Life Prolongation<br/>. -- Chapter 9 - Functionality Of Starch Derivatives In Bakery And Confectionery Products<br/>. -- Chapter 10 - Dynamic High Pressure Effects On Biopolymers: Polysaccharides And Proteins<br/>. -- Chapter 11 - ?-Glucan As a Food Ingredient<br/>. -- Chapter 12 - Guar Gum: a Versatile Polymer For The Food Industry<br/>. -- Chapter 13 - Applications Of Alginate As a Functional Food Ingredient<br/>. -- Chapter 14 - Present And Future Of Biodegradable Polymers For Food Packaging Applications<br/>. -- Chapter 15 - Chitosan Applications In Food Industry 
<br/><br/><label>Subjects--Topical Terms: </label><br/>SCIENCE & TECHNOLOGY<br/>AGRICULTURAL SCIENCES<br/>AGRICULTURAL SCIENCES
<br/><br/><label>Dewey Class. No.: </label>664.6.MIHA.00