Food biopolymers: Structural, functional and nutraceutical properties

Adil Gani is an Assistant Professor in the Department of Food Science and Technology at the University of Kashmir in Srinagar, PakistanIdrees Ahmad Wani is an Assistant Professor in the Department of Food Science and Technology at the University of Kashmir in Srinagar, Pakistan

• 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.