Biopolymers for food design / 
edited by Alexandru Mihai Grumezescu, Alina Maria Holban. 
 - xxiv, 513 pages :  illustrations ;  24 cm 
 - Handbook of food bioengineering ;  20. .
<br/><br/>Includes bibliographical references and index. 
<br/><br/>1. Biopolymers in Food Industry 2. Improving technological properties of biopolymers by dynamic high-pressure processing 3. Biopolymers for fat-replaced foods design 4. Microbial Polysaccharides in Food Industry 5. Dietary fibers in modern food production: A special perspective with beta-glucans 6. Cold- and heat-gelling biopolymers in food texture control 7. Application of Biopolymers in Microencapsulation Processes 8. Biopolymer packaging materials for food shelf-life prolongation 9. Functionality of starch derivatives in bakery and confectionery products 10. Fabrication and modification of novel biopolymer films to design bioactive delivery systems and stable food emulsions 11. New derivatives of modified starch for food technology 12. Nanostructuring Biopolymers for Improved Food Quality and Safety 13. Applications of alginate as a functional food ingredient 14. Present and future of (bio)degradable polymers for food packaging application 15. Chitosan applications in food industry. 
<br/><br/><label>ISBN: </label>9780128114490  RM625.50 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Biopolymers.<br/>Food industry and trade.<br/>Food--Analysis.