Food biopolymers: Structural, functional and nutraceutical properties

Inbunden, Engelska, 2021

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Food biopolymers: Structural, functional and nutraceutical properties provides valuable coverage of all major food biopolymers from plant, animal and marine sources.

Produktinformation

Utgivningsdatum2021-02-11
Mått155 x 235 x undefined mm
FormatInbunden
SpråkEngelska
Antal sidor441
FörlagSpringer Nature Switzerland AG
ISBN9783030270605

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Tillverkningsteknik inom Naturvetenskap och teknik

Section I: Starch: Structure, functions, bioactivity and applications.- Ch 1: Starch - An overview.- Ch 2: Resistant starch and slowly digestible starch.- Ch 3: Nutraceutical properties.- Ch 4: Recent advances in the application of starch and resistant starch.- Section II: Non-starch polysaccharides: Structure, functions, bioactivity and applications.- Ch 5: Beta-glucans.- Ch 6: Pectin.- Ch 7: Arabinoxylans.- Ch 8: Dietary Gums.- Section III: Proteins: Structure, functions and applications.- Ch 9: FOOD PROTEINS- AN OVERVIEW.- Ch 10: Proteins: Structure, Functions and Applications.- Ch 11: Nutraceutical properties of bioactive peptide.- Ch 12: Recent advances in analysis of food proteins.- Ch 13: Proteins as Enzymes.- Ch 14: Exogenous enzymes.- Ch 15: Advances in the application of food proteins and enzymes.- Section IV: Lipids and oils: Nutraceutical properties.- Ch 16: NUTRACEUTICAL PROPERTIES OF LIPIDS.