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Biopolymers have traditionally played a major role in food processing. This volume explores processing technology associated with biopolymer applications and discusses both operational and economic aspects. The book addresses the rheology of biopolymer suspensions and the effects of food processing and storage conditions on the viscoelastic and textural properties of food gels. It also examines the properties of films and coating produced from biopolymers, composites, and nanocomposites, as well as the use of biopolymer coatings to reduce oil uptake during deep-fat frying of foods and in modified atmosphere storage of foods.
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