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001434084 001__ 1434084
001434084 003__ OCoLC
001434084 005__ 20230309003709.0
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001434084 019__ $$a1241065627$$a1244116136$$a1249944659
001434084 020__ $$a9783030270612$$q(electronic bk.)
001434084 020__ $$a3030270610$$q(electronic bk.)
001434084 020__ $$z9783030270605
001434084 0247_ $$a10.1007/978-3-030-27061-2$$2doi
001434084 035__ $$aSP(OCoLC)1237869469
001434084 040__ $$aEBLCP$$beng$$erda$$epn$$cEBLCP$$dGW5XE$$dOCLCO$$dDKU$$dYDXIT$$dDCT$$dOCLCF$$dLEATE$$dN$T$$dSNK$$dUKAHL$$dOCLCQ$$dOCLCO$$dCOM$$dOCLCQ
001434084 049__ $$aISEA
001434084 050_4 $$aTP248.65.F66
001434084 08204 $$a664$$223
001434084 24500 $$aFood biopolymers :$$bstructural, functional and nutraceutical properties /$$cAdil Gani, Bilal Ahmad Ashwar, editors.
001434084 264_1 $$aCham :$$bSpringer,$$c[2021]
001434084 300__ $$a1 online resource (435 pages)
001434084 336__ $$atext$$btxt$$2rdacontent
001434084 337__ $$acomputer$$bc$$2rdamedia
001434084 338__ $$aonline resource$$bcr$$2rdacarrier
001434084 347__ $$atext file
001434084 347__ $$bPDF
001434084 500__ $$aIncludes index.
001434084 5050_ $$aSection 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.
001434084 506__ $$aAccess limited to authorized users.
001434084 520__ $$aFood biopolymers: Structural, functional and nutraceutical properties provides valuable coverage of all major food biopolymers of 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.
001434084 588__ $$aDescription based on print version record.
001434084 650_0 $$aFood$$xBiotechnology.
001434084 650_0 $$aBiopolymers.
001434084 650_6 $$aAliments$$xBiotechnologie.
001434084 650_6 $$aBiopolymères.
001434084 655_0 $$aElectronic books.
001434084 7001_ $$aGani, Adil,$$eeditor.
001434084 7001_ $$aAshwar, Bilal Ahmad,$$eeditor.
001434084 77608 $$iPrint version:$$aGani, Adil.$$tFood Biopolymers: Structural, Functional and Nutraceutical Properties.$$dCham : Springer International Publishing AG, ©2021$$z9783030270605
001434084 852__ $$bebk
001434084 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-3-030-27061-2$$zOnline Access$$91397441.1
001434084 909CO $$ooai:library.usi.edu:1434084$$pGLOBAL_SET
001434084 980__ $$aBIB
001434084 980__ $$aEBOOK
001434084 982__ $$aEbook
001434084 983__ $$aOnline
001434084 994__ $$a92$$bISE