Skip to main content

Biopolymers for Food Design

  • 1st Edition, Volume 20 - April 3, 2018
  • Editors: Alexandru Mihai Grumezescu, Alina Maria Holban
  • Language: English
  • Paperback ISBN:
    9 7 8 - 0 - 1 2 - 8 1 1 4 4 9 - 0
  • eBook ISBN:
    9 7 8 - 0 - 1 2 - 8 1 1 5 0 1 - 5

Biopolymers for Food Design, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food… Read more

Biopolymers for Food Design

Purchase options

LIMITED OFFER

Save 50% on book bundles

Immediately download your ebook while waiting for your print delivery. No promo code needed.

Image of books

Institutional subscription on ScienceDirect

Request a sales quote

Biopolymers for Food Design, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety. Biopolymers can be used in the development of novel nutritional alternatives, to replace difficult to obtain food products, or for foods inaccessible or inappropriate for a particular population (i.e. allergic to specific components). In addition, some polymers can be used as functional ingredients, and can also represent efficient scaffolds for food ingredients with therapeutic values. This valuable reference is ideal for those looking for new solutions for the food industry.