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Food biopolymers: Structural, functional and nutraceutical properties
Food biopolymers: Structural, functional and nutraceutical properties
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Food biopolymers: Structural, functional, and nutraceutical properties provides valuable coverage of all major food biopolymers from plant, animal, and marine sources. It focuses on the structural characteristics of biopolymers, including starch, non-starch polysaccharides, proteins, and fats, and their nutraceutical potential and applications. The book also provides 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.
Format: Paperback / softback
Length: 441 pages
Publication date: 11 February 2022
Publisher: Springer Nature Switzerland AG
Food biopolymers, a diverse group of compounds derived from plant, animal, and marine sources, offer a comprehensive exploration of their structural, functional, and nutraceutical properties. This text provides valuable coverage of all major food biopolymers, emphasizing their structural characteristics, including starch, non-starch polysaccharides, proteins, and fats. It also delves into the nutraceutical potential and applications of these polymers, highlighting their role in enhancing food quality, improving shelf life, and reducing pollution and waste in the food industry.
The first section of the book focuses on the structure, functions, bioactivity, and applications of starches. It provides a detailed overview of the different types of starches, their chemical composition, and their physiological properties. The subsequent chapters cover non-starch polysaccharides, including cellulose, hemicellulose, and glycogen. Each non-starch polysaccharide is discussed in detail, including its structure, properties, and applications in food industries. Proteins, lipids, and oils are also covered in separate sections. These chapters provide comprehensive overviews of the different types of proteins, lipids, and oils, their structural characteristics, functions, and applications in food products.
Furthermore, the book includes detailed application procedures, specific information on individual types, proteins, and enzymes, and their nutraceutical properties. Researchers, students, and professionals in the food industry will find this work to be a singular source of all relevant information on food biopolymers and their structural and functional properties. It serves as a valuable resource for those seeking to gain a basic understanding of the techno-functional, nutraceutical potential, and applications of food biopolymers.
Weight: 682g
Dimension: 235 x 155 (mm)
ISBN-13: 9783030270636
Edition number: 1st ed. 2021
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