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Bücher Englische Bücher Wissen & Bildung Naturwissenschaft, Medizin, Informatik, Technik Technik Chemische Technik Food biopolymers: Structural, functional and nutraceutical properties
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Food biopolymers: Structural, functional and nutraceutical properties
(Gebundene Ausgabe, Englisch)
Optischer Zustand
Beschreibung
Food biopolymers: Structural, functional and nutraceutical properties provides valuable coverage of all major food biopolymers from plant, animal and marine sources. The text focuses on the structural characteristics of biopolymers including starch, non-starch polysaccharides, proteins and fats. A full section is dedicated to the nutraceutical potential and applications of these polymers. Further… sections provide comprehensive overviews of the development of functional food products and important data on biopolymer behavior and nutraceutical potential during processing. Researchers hoping to gain a basic understanding of the techno-functional, nutraceutical potential and applications of food biopolymers will find a singular source with this text. The first section of this work focuses on the the structure, functions, bioactivity and applications of starches. The next chapters cover non-starch polysaccharides. Further sections are dedicated to proteins, lipids and oils. A detailed overview is provided for each, followed by application procedures, specifics on individual types, proteins and enzymes, and nutraceutical properties. This work can be used as a singular source for all relevant information on food biopolymers and their structural and functional properties, including their potential to increase food quality, improve shelf life, and reduce pollution and waste in the food industry. Dieses Produkt haben wir gerade leider nicht auf Lager.
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Technische Daten
Erscheinungsdatum
11.02.2021
Sprache
Englisch
EAN
9783030270605
Herausgeber
Springer International Publishing
Sonderedition
Nein
Seitenanzahl
441
Auflage
1st edition 2020
Einbandart
Gebundene Ausgabe
Autorenporträt
Adil Gani is an Assistant Professor in the Department of Food Science and Technology at the University of Kashmir in Srinagar, Pakistan
Schlagwörter
Food Bioactivity, Starch, Food Functionality, Food Delivery Systems, Proteins, Food Lipids
Thema-Inhalt
TDCT - Lebensmittel- und Getränketechnologie
Höhe
235 mm
Breite
15.5 cm
Transparenz & Sicherheit
Hersteller: Springer, Europaplatz 3, Heidelberg, Deutschland, 69115, ProductSafety@springernature.com, Springer Nature Customer Service Center GmbH
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