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Polymers for Food Applications

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Cover of 'Polymers for Food Applications'

Table of Contents

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    Book Overview
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    Chapter 1 Polymers for Food Applications: News
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    Chapter 2 Edible Films
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    Chapter 3 The Potential of Vegetal and Animal Proteins to Develop More Sustainable Food Packaging
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    Chapter 4 Properties of Micro- and Nano-Reinforced Biopolymers for Food Applications
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    Chapter 5 Recent Trends on Nano-biocomposite Polymers for Food Packaging
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    Chapter 6 Surface Properties of Biodegradable Polymers for Food Packaging
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    Chapter 7 Transport Phenomena in Edible Films
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    Chapter 8 Antimicrobial Films and Coatings Incorporated with Food Preservatives of Microbial Origin
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    Chapter 9 Postharvest Application of Biopolymer-Based Edible Coatings to Improve the Quality of Fresh Horticultural Produce
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    Chapter 10 Edible Foams Stabilized by Food-Grade Polymers
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    Chapter 11 Foams for Food Applications
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    Chapter 12 Biodegradable Foams in the Development of Food Packaging
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    Chapter 13 Composite Foams Made from Biodegradable Polymers for Food Packaging Applications
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    Chapter 14 Nano and Microencapsulation Using Food Grade Polymers
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    Chapter 15 Food-Grade Biopolymers as Efficient Delivery Systems for Nutrients: An Overview
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    Chapter 16 Current Processing Methods in the Development of Micro- and Nanoencapsulation from Edible Polymers
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    Chapter 17 Biopolymers for the Nano-microencapsulation of Bioactive Ingredients by Electrohydrodynamic Processing
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    Chapter 18 Food Gel Emulsions: Structural Characteristics and Viscoelastic Behavior
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    Chapter 19 Polymers for Structure Design of Dairy Foods
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    Chapter 20 Partially Hydrolyzed Guar Gum: Preparation and Properties
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    Chapter 21 Development of Hydrogels from Edible Polymers
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    Chapter 22 Food Grade Polymers for the Gelation of Edible Oils Envisioning Food Applications
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    Chapter 23 Current Applications in Food Preservation Based on Marine Biopolymers
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    Chapter 24 Functional Carbohydrate Polymers: Prebiotics
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    Chapter 25 Role of Different Polymers on the Development of Gluten-Free Baked Goods
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    Chapter 26 3D Food Printing: Perspectives
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    Chapter 27 Sensors Based on Conducting Polymers for the Analysis of Food Products
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Title
Polymers for Food Applications
Published by
Springer International Publishing, January 2018
DOI 10.1007/978-3-319-94625-2
ISBNs
978-3-31-994624-5, 978-3-31-994625-2
Editors

Tomy J. Gutiérrez

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X Demographics

The data shown below were collected from the profiles of 3 X users who shared this research output. Click here to find out more about how the information was compiled.
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 119 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 119 100%

Demographic breakdown

Readers by professional status Count As %
Student > Ph. D. Student 15 13%
Student > Bachelor 14 12%
Student > Master 12 10%
Researcher 7 6%
Other 5 4%
Other 10 8%
Unknown 56 47%
Readers by discipline Count As %
Agricultural and Biological Sciences 19 16%
Engineering 11 9%
Chemical Engineering 8 7%
Chemistry 5 4%
Pharmacology, Toxicology and Pharmaceutical Science 3 3%
Other 8 7%
Unknown 65 55%