Science and technology of fibers in food systems / Jorge Welti-Chanes, Sergio O. Serna Saldívar, Osvaldo H. Campanella, Viridiana Tejada-Ortigoza, editors.
2020
TX553.F53
Linked e-resources
Linked Resource
Online Access
Concurrent users
Unlimited
Authorized users
Authorized users
Document Delivery Supplied
Can lend chapters, not whole ebooks
Details
Title
Science and technology of fibers in food systems / Jorge Welti-Chanes, Sergio O. Serna Saldívar, Osvaldo H. Campanella, Viridiana Tejada-Ortigoza, editors.
ISBN
9783030386542 (electronic book)
3030386546 (electronic book)
9783030386535
3030386538
3030386546 (electronic book)
9783030386535
3030386538
Publication Details
Cham : Springer, 2020.
Language
English
Description
1 online resource (464 pages).
Item Number
10.1007/978-3-030-38
Call Number
TX553.F53
Dewey Decimal Classification
613.2
Summary
This 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.
Note
Includes index.
Access Note
Access limited to authorized users.
Source of Description
Description based on print version record.
Added Author
Welti-Chanes, Jorge.
Serna Saldívar, Sergio R. Othón.
Campanella, Osvaldo.
Tejada-Ortigoza, Viridiana.
Serna Saldívar, Sergio R. Othón.
Campanella, Osvaldo.
Tejada-Ortigoza, Viridiana.
Series
Food engineering series (Springer)
Available in Other Form
Science and Technology of Fibers in Food Systems
Linked Resources
Online Access
Record Appears in
Online Resources > Ebooks
All Resources
All Resources