000			00619nam a2200193Ia 4500
999			_c63256 _d63256
003			OSt
005			20181023043908.0
008			24419b pe ||||| |||| 00| 0 spa d
040			_cCentro de Información y Bibliotecas
082			_a664.6.MIHA.00
100			_aMihai Grumezescu, Alexandry
100			_eAutor
245		0	_aBiopolymers For Food Design
250			_a1A. ed
260			_aUSA
260			_bACADEMIC PRESS
260			_c2018
300			_a513
300			_c19.5
505			_aList 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
650			_aSCIENCE & TECHNOLOGY
650			_aAGRICULTURAL SCIENCES
650			_aAGRICULTURAL SCIENCES
700			_aHolban, Alina Maria
942			_cTM001 _2ddc