Download e-book for iPad: Biopolymer engineering in food processing by Vânia Regina Nicoletti-Telis

By Vânia Regina Nicoletti-Telis

ISBN-10: 1439844941

ISBN-13: 9781439844946

ISBN-10: 143984495X

ISBN-13: 9781439844953

"The unit operations regularly utilized in meals processing may well impact the physicochemical and useful habit of biopolymers and their interactions with different meals compounds. offering an outline in their actual, physicochemical, and thermodynamic homes, this publication explores the ways that biopolymers are suffering from or may possibly have an effect on shipping techniques and unit operations equivalent to pressured stream, thermal remedies, drying, and freezing-thawing. The textual content makes a speciality of how such habit will be absolutely utilized in meals items and strategies layout and improvement. It additionally explains the applying of polysaccharides and proteins"-- learn more... content material: An creation to biopolymer purposes in meals engineering / Vânia Regina Nicoletti Telis -- Biopolymers / Cristina Tristão Andrade, Edwin Gonzalo Azero Rojas -- Rheological habit of biopolymer suspensions / Paulo Henrique Mariano Marfil, Javier Telis-Romero, Vânia Regina Nicoletti Telis -- meals gels / Kátia Regina Kuhn, Carolina Siqueira Franco Picone, Rosiane Lopes da Cunha -- motion pictures and coatings made out of biopolymers and composites / Carmen Maria Olivera Müller ... [et al.] -- Bioseparation strategy in keeping with using biopolymers: aqueous two-phase structures and adsorption utilized for nutrition parts restoration / Jane Selia dos Reis Coimbra ... [et al.] -- Thermoplastic habit of biopolymers in the course of extrusion / Fernando Martínez-Bustos, Ernesto Aguilar-Palazuelos, Tomás Galicia-García -- Biopolymers used as drying aids in spray-drying and freeze-drying of fruit juices and pulps / Vânia Regina Nicoletti Telis, Nuria Martínez-Navarrete -- Biopolymers used as cryoprotectants in nutrients freezing / Noemi Zaritzky. summary: "The unit operations regularly utilized in meals processing may perhaps have an effect on the physicochemical and useful habit of biopolymers and their interactions with different nutrients compounds. offering an summary in their actual, physicochemical, and thermodynamic homes, this booklet explores the ways that biopolymers are tormented by or might have an effect on delivery approaches and unit operations reminiscent of compelled circulation, thermal remedies, drying, and freezing-thawing. The textual content makes a speciality of how such habit will be absolutely utilized in meals items and approaches layout and improvement. It additionally explains the appliance of polysaccharides and proteins"

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Application of multi-component biopolymer layers to improve the freeze–thaw stability of oil-in-water emulsions: b-lactoglobulin–i-carrageenan–gelatin. Journal of Food Engineering 80: 1246–1254. , Colby, R. , Lusignan, C. , and Howe, A. M. 2003. Physical gelation of gelatin studied with rheo-optics. Macromolecules 36(5): 10009–10020. Honarkar, H. and Barikami, M. 2009. Applications of biopolymers I: Chitosan. Monatshefte für Chemie—Chemical Monthly 140: 1403–1420. -H. and Jamieson, A. M. 1993. Viscoelastic behavior at the thermal sol–gel transition of gelatin.

Claude, J. and Ubbink, J. 2006. Thermal degradation of carbohydrate polymers in amorphous states: A physical study including colorimetry. Food Chemistry 96: 402–410. , and Tang, M. C. 2009. Form and functionality of starch. Food Hydrocolloids 23: 1527–1534. Cornacchia, L. and Roos, Y. H. 2011. Lipid and water crystallization in protein-stabilized ­oil-in-water emulsion. Food Hydrocolloids 25: 1726–1736. Dickinson, E. 2003. Hydrocolloids at interfaces and the influence on the properties of dispersed systems.

J. 2008. Utilization of polysaccharide coatings to improve freeze–thaw and freeze–dry stability of protein-coated lipid droplets. Journal of Food Engineering 86: 508–518. Murray, B. , and Stoyanov, S. D. 2011. Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins. Food Hydrocolloids 25: 627–638. Norton, I. T. and Frith, W. J. 2001. Microstructure design in mixed biopolymer composites. Food Hydrocolloids 15: 543–553. , and Richardson, R. K. 1994. Steric exclusion phenomena in gellan/gelatin systems.

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Biopolymer engineering in food processing by Vânia Regina Nicoletti-Telis


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