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Lebensmittelbiopolymere: Strukturelle, funktionelle und nutrazeutische Eigenschaften von Adil Ga-
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eBay-Artikelnr.:364704250975
Artikelmerkmale
- Artikelzustand
- ISBN-13
- 9783030270605
- Type
- NA
- Publication Name
- NA
- ISBN
- 9783030270605
- Book Title
- Food Biopolymers: Structural, Functional and Nutraceutical Properties
- Publisher
- Springer International Publishing A&G
- Item Length
- 9.3 in
- Publication Year
- 2021
- Format
- Hardcover
- Language
- English
- Illustrator
- Yes
- Genre
- Technology & Engineering
- Topic
- Food Science
- Item Weight
- 29.4 Oz
- Item Width
- 6.1 in
- Number of Pages
- VI, 441 Pages
Über dieses Produkt
Product Identifiers
Publisher
Springer International Publishing A&G
ISBN-10
3030270602
ISBN-13
9783030270605
eBay Product ID (ePID)
22038578325
Product Key Features
Book Title
Food Biopolymers: Structural, Functional and Nutraceutical Properties
Number of Pages
VI, 441 Pages
Language
English
Publication Year
2021
Topic
Food Science
Illustrator
Yes
Genre
Technology & Engineering
Format
Hardcover
Dimensions
Item Weight
29.4 Oz
Item Length
9.3 in
Item Width
6.1 in
Additional Product Features
Dewey Edition
23
Number of Volumes
1 vol.
Dewey Decimal
664
Table Of Content
Section I: Starch: Structure, functions, bioactivity and applications Starch - An overview Resistant starch and slowly digestible starch Nutraceutical properties of resistant and slowly digestible starch Recent advances in the application of starch, resistant starch and slowly digestible starch Section II: Non-starch polysaccharides: Structure, functions, bioactivity and applications Beta-glucans Pectin Arabinoxylans Dietary gums Section III: Proteins: Structure, functions and applications Food proteins- An overview Bioactive peptides Nutraceutical properties of bioactive peptides Recent advances in analysis of food proteins Proteins as enzymes- An overview Exogenous enzymes Advances in the application of food proteins and enzymes Section IV: Lipids and oils: Structure, functions, bioactivity and applications Lipids and oils - An overview Nutraceutical properties of lipids Advances in the applications of lipids
Synopsis
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.
LC Classification Number
TX341-641
Artikelbeschreibung des Verkäufers
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