An introduction to biopolymer applications in food engineering

Detalhes bibliográficos
Autor(a) principal: Telis, Vânia Regina Nicoletti [UNESP]
Data de Publicação: 2012
Tipo de documento: Capítulo de livro
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1201/b12048
http://hdl.handle.net/11449/228274
Resumo: The class of biopolymers encompasses all the polymeric compounds produced by living organisms and are mainly represented by polysaccharides, proteins, and nucleic acids. Polysaccharides and proteins have traditionally played a major role in the food industry, presenting an extensive range of accomplished applications. Biopolymer nonfood applications are also widespread and in constant development, chiefly in medicine— where tissue engineering strategies are focused on the development of improved supportive scaffolds and new drug delivery systems—as well as in nanotechnology.
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spelling An introduction to biopolymer applications in food engineeringThe class of biopolymers encompasses all the polymeric compounds produced by living organisms and are mainly represented by polysaccharides, proteins, and nucleic acids. Polysaccharides and proteins have traditionally played a major role in the food industry, presenting an extensive range of accomplished applications. Biopolymer nonfood applications are also widespread and in constant development, chiefly in medicine— where tissue engineering strategies are focused on the development of improved supportive scaffolds and new drug delivery systems—as well as in nanotechnology.Departamento de Engenharia e Tecnologia de Alimentos Universidade Estadual Paulista “Júlio de Mesquita Filho” São José do Rio PretoDepartamento de Engenharia e Tecnologia de Alimentos Universidade Estadual Paulista “Júlio de Mesquita Filho” São José do Rio PretoUniversidade Estadual Paulista (UNESP)Telis, Vânia Regina Nicoletti [UNESP]2022-04-29T08:00:12Z2022-04-29T08:00:12Z2012-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bookPart1-15http://dx.doi.org/10.1201/b12048Biopolymer Engineering in Food Processing, p. 1-15.http://hdl.handle.net/11449/22827410.1201/b120482-s2.0-85009659914Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengBiopolymer Engineering in Food Processinginfo:eu-repo/semantics/openAccess2022-04-29T08:00:12Zoai:repositorio.unesp.br:11449/228274Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T21:02:06.569156Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv An introduction to biopolymer applications in food engineering
title An introduction to biopolymer applications in food engineering
spellingShingle An introduction to biopolymer applications in food engineering
Telis, Vânia Regina Nicoletti [UNESP]
title_short An introduction to biopolymer applications in food engineering
title_full An introduction to biopolymer applications in food engineering
title_fullStr An introduction to biopolymer applications in food engineering
title_full_unstemmed An introduction to biopolymer applications in food engineering
title_sort An introduction to biopolymer applications in food engineering
author Telis, Vânia Regina Nicoletti [UNESP]
author_facet Telis, Vânia Regina Nicoletti [UNESP]
author_role author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (UNESP)
dc.contributor.author.fl_str_mv Telis, Vânia Regina Nicoletti [UNESP]
description The class of biopolymers encompasses all the polymeric compounds produced by living organisms and are mainly represented by polysaccharides, proteins, and nucleic acids. Polysaccharides and proteins have traditionally played a major role in the food industry, presenting an extensive range of accomplished applications. Biopolymer nonfood applications are also widespread and in constant development, chiefly in medicine— where tissue engineering strategies are focused on the development of improved supportive scaffolds and new drug delivery systems—as well as in nanotechnology.
publishDate 2012
dc.date.none.fl_str_mv 2012-01-01
2022-04-29T08:00:12Z
2022-04-29T08:00:12Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/bookPart
format bookPart
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1201/b12048
Biopolymer Engineering in Food Processing, p. 1-15.
http://hdl.handle.net/11449/228274
10.1201/b12048
2-s2.0-85009659914
url http://dx.doi.org/10.1201/b12048
http://hdl.handle.net/11449/228274
identifier_str_mv Biopolymer Engineering in Food Processing, p. 1-15.
10.1201/b12048
2-s2.0-85009659914
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Biopolymer Engineering in Food Processing
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 1-15
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
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