Biopolymers for food design - 20

This volume describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety.

Biopolymers can be used in the development of novel nutritional alternatives, to replace difficult to obtain food products, or for foods inaccessible or inappropriate for a particular population (i.e. allergic to specific components). In addition, some polymers can be used as functional ingredients, and can also represent efficient scaffolds for food ingredients with therapeutic values.