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000931754 019__ $$a1151247073$$a1152537343$$a1153160753$$a1153946477$$a1154468583
000931754 020__ $$a9783030386542$$q(electronic book)
000931754 020__ $$a3030386546$$q(electronic book)
000931754 020__ $$z9783030386535
000931754 020__ $$z3030386538
000931754 0247_ $$a10.1007/978-3-030-38
000931754 035__ $$aSP(OCoLC)on1152065211
000931754 035__ $$aSP(OCoLC)1152065211$$z(OCoLC)1151247073$$z(OCoLC)1152537343$$z(OCoLC)1153160753$$z(OCoLC)1153946477$$z(OCoLC)1154468583
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000931754 049__ $$aISEA
000931754 050_4 $$aTX553.F53
000931754 08204 $$a613.2$$223
000931754 24500 $$aScience and technology of fibers in food systems /$$cJorge Welti-Chanes, Sergio O. Serna Saldívar, Osvaldo H. Campanella, Viridiana Tejada-Ortigoza, editors.
000931754 260__ $$aCham :$$bSpringer,$$c2020.
000931754 300__ $$a1 online resource (464 pages).
000931754 336__ $$atext$$btxt$$2rdacontent
000931754 337__ $$acomputer$$bc$$2rdamedia
000931754 338__ $$aonline resource$$bcr$$2rdacarrier
000931754 4901_ $$aFood Engineering series.
000931754 500__ $$aIncludes index.
000931754 506__ $$aAccess limited to authorized users.
000931754 520__ $$aThis text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and how they are present and organized in the cell wall structure, their physicochemical and functional properties, their impact on the digestive process and their role and preventive action against various chronic diseases including colon cancer. The book focuses on traditional and new fiber rich sources, incorporating an integrated approach in terms of the technological and engineering processes used to obtain and incorporate them in traditional foods, plus their characterization, extraction and modification. The study of processing conditions including the chemical, physical and enzymatic processes of fiber extraction and modification are also covered, including traditional and emerging processing technologies, plus the application of fibers in the development of new products and processes. Science and Technology of Fibers in Food Systems integrates knowledge of fibers from their basic structural and property aspects and the applications of these ingredients to extraction process analysis, modification and feasibility for use at the industry level. The chapters incorporate the physiological aspects related to the consumption of fiber for prevention of serious diseases.
000931754 588__ $$aDescription based on print version record.
000931754 650_0 $$aFiber in human nutrition.
000931754 650_0 $$aFood$$xComposition.
000931754 7001_ $$aWelti-Chanes, Jorge.
000931754 7001_ $$aSerna Saldívar, Sergio R. Othón.
000931754 7001_ $$aCampanella, Osvaldo.
000931754 7001_ $$aTejada-Ortigoza, Viridiana.
000931754 77608 $$iPrint version:$$aWelti-Chanes, Jorge$$tScience and Technology of Fibers in Food Systems$$dCham : Springer International Publishing AG,c2020$$z9783030386535
000931754 830_0 $$aFood engineering series (Springer)
000931754 852__ $$bebk
000931754 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-030-38654-2$$zOnline Access$$91397441.1
000931754 909CO $$ooai:library.usi.edu:931754$$pGLOBAL_SET
000931754 980__ $$aEBOOK
000931754 980__ $$aBIB
000931754 982__ $$aEbook
000931754 983__ $$aOnline
000931754 994__ $$a92$$bISE