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.

Following an overview of biopolymer applications and their functionality in different processes, the text examines:

• Production routes, availability, costs, and physicochemical properties of commercial biopolymers
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