Biopolymer Engineering in Food Processing (Record no. 701404)

MARC details
000 -LEADER
fixed length control field 02651nam a22002417a 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 230316s2012 |||||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781439844946
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
ISSN-L 9781439844946
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title English
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 572
Item number NIC
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Nicoletti Telis, Vania Regina
9 (RLIN) 674181
Relator term editor
245 ## - TITLE STATEMENT
Title Biopolymer Engineering in Food Processing
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Boca Raton, FL :
Name of publisher, distributor, etc. CRC Press,
Date of publication, distribution, etc. c2012
300 ## - PHYSICAL DESCRIPTION
Extent XVIII, 398 p.
Other physical details : ill
490 ## - SERIES STATEMENT
Series statement Contemporary Food Engineering Series
520 ## - SUMMARY, ETC.
Summary, etc. SUMMARY:<br/>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.<br/>Following an overview of biopolymer applications and their functionality in different processes, the text examines:<br/>• Production routes, availability, costs, and physicochemical properties of commercial biopolymers <br/>• Rheology of biopolymer suspensions, how concentration and shear may affect their flow behavior, and their response to pressure losses and heat transfer during flow<br/>• Effects of food processing and storage conditions on the viscoelastic and textural properties of food gels<br/>• Mechanical and mass transfer properties of films and coating produced from biopolymers, composites, and nanocomposites<br/>• The use of biopolymer coatings to reduce oil uptake during deep-fat frying of foods and in modified atmosphere storage of foods<br/>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.<br/>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.<br/>
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
9 (RLIN) 51187
Topical term or geographic name entry element Biopolymers
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
9 (RLIN) 673828
Topical term or geographic name entry element Food Industry And Trade By Products
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
9 (RLIN) 674234
Topical term or geographic name entry element Extracts
856 ## - ELECTRONIC LOCATION AND ACCESS
Link text TOC
Uniform Resource Identifier <a href="https://eaklibrary.neduet.edu.pk:8443/catalog/bk/books/toc/9781439844946.pdf">https://eaklibrary.neduet.edu.pk:8443/catalog/bk/books/toc/9781439844946.pdf</a>
856 ## - ELECTRONIC LOCATION AND ACCESS
Link text WEB LINK
Uniform Resource Identifier <a href="https://www.routledge.com/Biopolymer-Engineering-in-Food-Processing/Telis/p/book/9781439844946#">https://www.routledge.com/Biopolymer-Engineering-in-Food-Processing/Telis/p/book/9781439844946#</a>
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Book
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Physical Form Damaged status Not for loan Home library Current library Shelving location Date acquired Source of acquisition Stock Type Cost, normal purchase price Total Checkouts Full call number Barcode Date last seen Budget Year Cost, replacement price Accession Date Koha item type
    Dewey Decimal Classification Text, Hardcover     Reference Section Reference Section Department of Food Engineering 14/03/2023 25 Purchased 37970.66   572 NIC 97933 14/03/2023 2022-23 44671.36 14/03/2023 Reference Collection