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Food Engineering Series
cover

Science and Technology of Fibers in Food Systems

Editors: Welti-Chanes, J., Serna-Saldívar, S., Campanella, O., Tejada Ortigoza, V.A. (Eds.)

  • Provides comprehensive coverage of fibers used in foods from their basic chemical structure to their impact on the digestive process
  • Focuses on both traditional and new fiber rich sources including the technological and engineering processes used to obtain and incorporate fibers into foods
  • Studies fiber processing from including the chemical, physical and enzymatic processes of fiber extraction and modification 
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Buy this book

eBook 109,99 €
price for Spain (gross)
  • The eBook version of this title will be available soon
  • Due: April 16, 2020
  • ISBN 978-3-030-38654-2
  • Digitally watermarked, DRM-free
  • Included format:
  • ebooks can be used on all reading devices
Hardcover 135,19 €
price for Spain (gross)
  • Due: April 16, 2020
  • ISBN 978-3-030-38653-5
  • Free shipping for individuals worldwide
  • The final prices may differ from the prices shown due to specifics of VAT rules
About this book

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. 

About the authors

Jorge Welti-Chanes is Graduate Dean of the School of Engineering and Science at Tecnológico de Monterrey in Monterrey, México.

Sergio O. Serna-Saldívar is the Director of the Protein Center at the School of Engineering and Science at Tecnológico de Monterrey in Monterrey, México.

Osvaldo Campanella is a Professor of Agricultural & Biological Engineering in the Department of Agricultural & Biological Engineering at Purdue University in West Lafayette, IN.



Buy this book

eBook 109,99 €
price for Spain (gross)
  • The eBook version of this title will be available soon
  • Due: April 16, 2020
  • ISBN 978-3-030-38654-2
  • Digitally watermarked, DRM-free
  • Included format:
  • ebooks can be used on all reading devices
Hardcover 135,19 €
price for Spain (gross)
  • Due: April 16, 2020
  • ISBN 978-3-030-38653-5
  • Free shipping for individuals worldwide
  • The final prices may differ from the prices shown due to specifics of VAT rules
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Bibliographic Information

Bibliographic Information
Book Title
Science and Technology of Fibers in Food Systems
Editors
  • Jorge Welti-Chanes
  • Sergio Serna-Saldívar
  • Osvaldo Campanella
  • Viridiana Alejandra Tejada Ortigoza
Series Title
Food Engineering Series
Copyright
2020
Publisher
Springer International Publishing
Copyright Holder
Springer Nature Switzerland AG
eBook ISBN
978-3-030-38654-2
DOI
10.1007/978-3-030-38654-2
Hardcover ISBN
978-3-030-38653-5
Series ISSN
1571-0297
Edition Number
1
Number of Pages
XXXIX, 553
Number of Illustrations
39 b/w illustrations, 21 illustrations in colour
Topics