Biopolymer engineering in food processing

The unit operations commonly applied in food processing may affect the physicochemical and functional behavior of biopolymers and their interactions with other food compounds. Presenting an overview of their physical, physicochemical, and thermodynamic properties, this book explores the ways in which biopolymers are affected by or may affect transport processes and unit operations such as forced flow, thermal treatments, drying, and freezing-thawing. The text focuses on how such behavior can be positively applied in food products and processes design and development. It also explains the application of polysaccharides and proteins.

An Introduction to Biopolymer Applications in Food Engineering. Biopolymers. Rheological Behavior of Biopolymer Suspensions. Food Gels. Films and Coatings Produced from Biopolymers and Composites. Microencapsulation of Food Ingredients and Bioactive Compounds Using Biopolymers. Biopolymer Behavior during Thermoplastic Extrusion: Effects of Thermoplastic Extrusion. Biopolymers Used as Drying Aids in Spray-Drying and Freeze-Drying of Fruit Juices and Pulps. Biopolymers Used as Cryoprotectants in Food Freezing. Bioseparation and Purification Processes Based on the Use of Biopolymers.