Overview
This book covers the most important polymer systems that are used in the food industry: films, foams, nano- and micro-encapsulated, emulsions, hydrogels, prebiotics, 3D food printing, others.
The application of edible polymers as well as synthetic polymers within the food industry have also been discussed.
Important researchers recognized in the field of food science and technology have been authors of book chapters of this work, including editors of important journals in the area.
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Table of contents(27 chapters)
About this book
Editors and Affiliations
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Thermoplastic Composite Materials (CoMP) Group, Faculty of Engineering, Institute of Research in Materials Science and Technology (INTEMA), National University of Mar del Plata (UNMdP) and National Scientific and Technical Research Council (CONICET), Mar del Plata, Argentina
Tomy J. Gutiérrez
About the editor
Bibliographic Information
Book Title: Polymers for Food Applications
Editors: Tomy J. Gutiérrez
DOI: https://doi.org/10.1007/978-3-319-94625-2
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer International Publishing AG, part of Springer Nature 2018
Hardcover ISBN: 978-3-319-94624-5Published: 23 August 2018
Softcover ISBN: 978-3-030-06886-8Published: 21 December 2018
eBook ISBN: 978-3-319-94625-2Published: 09 August 2018
Edition Number: 1
Number of Pages: XVII, 818
Number of Illustrations: 86 b/w illustrations, 75 illustrations in colour
Topics: Food Science, Organic Chemistry