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Food biopolymers: structural, functional and nutraceutical properties

Titre :	Food biopolymers: structural, functional and nutraceutical properties Ajouter au panier
Auteur(s) :	Adil Gani, Éditeur scientifique Bilal Ahmad Ashwar, Éditeur scientifique
Type de document :	Livre
Sujets :	POLYMERE ; PECTINE ; GLUCANE ; GOMME NATURELLE Aliments ; Aliments fonctionnels ; Amidons ; Polysaccharides ; Protéines ; Corps gras ; Lipides ; Enzymes ; Gaspillage alimentaire -- Lutte contre ; Peptides ; Digestion
Résumé :	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 focus[...] 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.
Editeur(s) :	Cham : Springer Nature Switzerland AG
Date de publication :	2021
Format :	1 vol. (VI-441 p.) / ill. en noir et blanc et en coul. / 24 cm
Note(s) :	Bibliogr. Index
Table des matières :	Part 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 Part II Non-starch polysaccharides: Structure, functions, bioactivity and applications - Beta-glucans Pectin Arabinoxylans Dietary gums Part 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 Part II Non-starch polysaccharides: Structure, functions, bioactivity and applications - Beta-glucans Pectin Arabinoxylans Dietary gums Part III Proteins: Structure, functions and applications - Food biopolymers: structural, functional, and nutraceutical properties: Food proteins- An overview Bioactive peptides derived from different sources Nutraceutical properties of bioactive peptides Recent advances in analysis of food proteins Proteins as enzymes 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
Langue(s) :	Anglais
Identifiant :	978-3-030-27060-5
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=209478

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