Biopolymer Engineering in Food Processing: 25 (Contemporary Food Engineering) - Image 1

£184.98

CRC Press Biopolymer Engineering in Food Processing: 25 (Contemporary Food Engineering)

Name: Biopolymer Engineering in Food Processing: 25 (Contemporary Food Engineering)
Brand: CRC Press
Price: 184.98 GBP
Availability: InStock

Biotechnology

It has never been this cheap. We have no record of a lower price.

£185 today · cheaper than every other day in the last 3 months

NEW HERE?

Amazon shows you one price. We show you all of them.

Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.

WHAT'S ON THIS PAGE

↓ Price chart
when this has been cheap or pricey

↓ Forecast
where the price is heading next

↓ Statistics
all-time high & low, recent range

↑ Price alert
name your number, we'll email you

Price History & Forecast

Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.

Last 63 days · 63 data points (no recent data)

Historical

Generating forecast…

Price Distribution

Price distribution over 63 days • 2 price levels

Days at Price

Current Price

Price Analysis

Most common price: £200 (43 days, 68.3%)

Price range: £185 - £200

Price levels: 2 different prices over 63 days

Description

Due to their unique properties and ability to interact with other food components, biopolymers have traditionally played a major role in food processing. Biopolymer Engineering in Food Processing explores processing technology associated with biopolymer applications and discusses both operational and economic aspects. Following an overview of biopolymer applications and their functionality in different processes, the text examines: Production routes, availability, costs, and physicochemical properties of commercial biopolymers Rheology of biopolymer suspensions, how concentration and shear may affect their flow behavior, and their response to pressure losses and heat transfer during flow Effects of food processing and storage conditions on the viscoelastic and textural properties of food gels Mechanical and mass transfer properties of films and coating produced from biopolymers, composites, and nanocomposites The use of biopolymer coatings to reduce oil uptake during deep-fat frying of foods and in modified atmosphere storage of foods The book also explores the application of biopolymers in separation processes for recovery of biocompounds. It discusses biopolymer behavior during thermoplastic extrusion and the response of certain cereals and snacks to extrusion operating parameters. Finally, it reviews engineering aspects of biopolymers used as drying aids in spray-drying and freeze-drying of fruit juices and pulps and discusses biopolymers used as cryoprotectants in food freezing. A comprehensive source of scientific and technical information for those involved with process design and research and development, the book is also an ideal reference for academic researchers and undergraduate and postgraduate students. About the Author Vania Regina Nicoletti Telis is with the Universidade Estadual Paulista Julio de Mesquita Filho in Sao Jose do Rio Preto, Brazil.

Product Specifications

Brand: CRC Press
Format: hardcover
ASIN: 1439844941
Category: Books > Subjects > Science, Nature & Maths > Biological Sciences > Biotechnology
Domain: Amazon UK
Release Date: 22 December 2013
Listed Since: 02 March 2010

Barcode

No barcode data available

CRC Press Biopolymer Engineering in Food Processing: 25 (Contemporary Food Engineering)

It has never been this cheap. We have no record of a lower price.

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Food Processing and Engineering Topics (Food Science and Technology)

Novel Food Processing: Effects on Rheological and Functional Properties (Electro-Technologies for Food Processing Series)

Starch-Based Polymeric Materials and Nanocomposites: Chemistry, Processing, and Applications

Physicochemical Aspects of Food Engineering and Processing: 13 (Contemporary Food Engineering)

Food Processing Handbook, 2 Volume Set

Non-thermal Food Engineering Operations (Food Engineering Series)

3D Printing of Foods

Global Food Security and Wellness

Advances in Food Extrusion Technology (Contemporary Food Engineering)

Food Structure and Functionality

Nanotechnology Applications in Dairy Science: Packaging, Processing, and Preservation (Innovations in Agricultural & Biological Engineering)

Global Food Security and Wellness

Woodhead Publishing Food Microstructure and Quality Book

Optimization in Food Engineering: 4 (Contemporary Food Engineering)

Phase Transitions in Foods

Rheology and Fracture Mechanics of Foods

Food biopolymers: Structural, functional and nutraceutical properties

Food Colloids, Biopolymers and Materials: Volume 284 (Special Publications)

Food Engineering Handbook, Two Volume Set: 31 (Contemporary Food Engineering)

Extrusion Problems Solved: Food, Pet Food and Feed (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Innovation in Food Engineering: New Techniques and Products (Contemporary Food Engineering)

Essential Fatty Acids: Sources, Processing Effects, and Health Benefits

Health and Safety Aspects of Food Processing Technologies

Introduction to Food Engineering (Food Science and Technology)