Role of Materials Science in Food Bioengineering (e-bog) af -
Holban, Alina Maria (redaktør)

Role of Materials Science in Food Bioengineering e-bog

1240,73 DKK (inkl. moms 1550,91 DKK)
The Role of Materials Science in Food Bioengineering, Volume 19 in the Handbook of Food Bioengineering, presents an up-to-date review of the most recent advances in materials science, further demonstrating its broad applications in the food industry and bioengineering. Many types of materials are described, with their impact in food design discussed. The book provides insights into a range of n...
E-bog 1240,73 DKK
Forfattere Holban, Alina Maria (redaktør)
Udgivet 29 marts 2018
Længde 578 sider
Genrer Food and beverage technology
Sprog English
Format pdf
Beskyttelse LCP
ISBN 9780128115008
The Role of Materials Science in Food Bioengineering, Volume 19 in the Handbook of Food Bioengineering, presents an up-to-date review of the most recent advances in materials science, further demonstrating its broad applications in the food industry and bioengineering. Many types of materials are described, with their impact in food design discussed. The book provides insights into a range of new possibilities for the use of materials and new technologies in the field of food bioengineering. This is an essential reference on bioengineering that is not only ideal for researchers, scientists and food manufacturers, but also for students and educators. Discusses the role of material science in the discovery and design of new food materials Reviews the medical and socioeconomic impact of recently developed materials in food bioengineering Includes encapsulation, coacervation techniques, emulsion techniques and more Identifies applications of new materials for food safety, food packaging and consumption Explores bioactive compounds, polyphenols, food hydrocolloids, nanostructures and other materials in food bioengineering