Description
SPRINGER Food Biopolymers Structural Functional And Nutraceutical Properties (Pb 2021) by GANI A.
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. Section I: Starch: Structure, functions, bioactivity and applicationsStarch - An overviewResistant starch and slowly digestible starchNutraceutical properties of resistant and slowly digestible starchRecent advances in the application of starch, resistant starch and slowly digestible starchSection II: Non-starch polysaccharides: Structure, functions, bioactivity and applicationsBeta-glucansPectinArabinoxylansDietary gumsSection III: Proteins: Structure, functions and applicationsFood proteins- An overviewBioactive peptidesNutraceutical properties of bioactive peptidesRecent advances in analysis of food proteinsProteins as enzymes- An overviewExogenous enzymesAdvances in the application of food proteins and enzymesSection IV: Lipids and oils: Structure, functions, bioactivity and applicationsLipids and oils - An overviewNutraceutical properties of lipidsAdvances in the applications of lipids