Overview
Comprehensively covers the structure and function of all major food biopolymers
Provides important insight into the techno-functional behavior of biopolymers based on their individual sources
Outlines the potential of isolated biopolymers as nutraceuticals
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Table of contents (17 chapters)
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Starch: Structure, Functions, Bioactivity and Applications
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Non-starch Polysaccharides: Structure, Functions, Bioactivity and Applications
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Proteins: Structure, Functions and Applications
Keywords
About this book
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.
Editors and Affiliations
About the editors
Idrees Ahmad Wani is an Assistant Professor in the Department of Food Science and Technology at the University of Kashmir in Srinagar, Pakistan
Bibliographic Information
Book Title: Food biopolymers: Structural, functional and nutraceutical properties
Editors: Adil Gani, Bilal Ahmad Ashwar
DOI: https://doi.org/10.1007/978-3-030-27061-2
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: Springer Nature Switzerland AG 2021
Hardcover ISBN: 978-3-030-27060-5Published: 11 February 2021
Softcover ISBN: 978-3-030-27063-6Published: 11 February 2022
eBook ISBN: 978-3-030-27061-2Published: 11 February 2021
Edition Number: 1
Number of Pages: VI, 441
Number of Illustrations: 26 b/w illustrations, 21 illustrations in colour
Topics: Food Science