Biopolymers For Food Design
Tipo de material:
TextoDetalles de publicación: USA; ACADEMIC PRESS; 2018Edición: 1A. edDescripción: 513; 19.5Tema(s): Clasificación CDD: - 664.6.MIHA.00
| Tipo de ítem | Biblioteca actual | Colección | Signatura topográfica | Copia número | Estado | Fecha de vencimiento | Código de barras | |
|---|---|---|---|---|---|---|---|---|
| Libros | Biblioteca Central | BIBCE-CSING (Biblioteca Central - 1er piso) | 664.6.MIHA.00 (Navegar estantería(Abre debajo)) | 1e. | Disponible | 73272 |
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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