Skip to main content
SpringerLink
Log in

Food biopolymers: Structural, functional and nutraceutical properties

  • Book
  • © 2021

Overview

Editors:
  1. Adil Gani

    1. Department of Food Science and Technology, University of Kashmir, Srinagar, India

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

  2. Bilal Ahmad Ashwar

    1. Department of Food Science and Technology, University of Kashmir, Srinagar, India

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

  • 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

This is a preview of subscription content, log in via an institution to check access.

Access this book

Log in via an institution
eBook USD 109.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book USD 139.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book USD 159.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Other ways to access

Licence this eBook for your library

Institutional subscriptions

Table of contents (17 chapters)

  1. Front Matter

    Pages i-vi
    Download chapter PDF

  2. Starch: Structure, Functions, Bioactivity and Applications

    1. Front Matter

      Pages 1-1
      Download chapter PDF

    2. Starch: An Overview

      • Khalid Gul, Nisar Ahmad Mir, Basharat Yousuf, Farhana Mehraj Allai, Savita Sharma
      Pages 3-17

    3. Resistant Starch and Slowly Digestible Starch

      • Bilal Ahmad Ashwar, Adil Gani, Asima Shah, Mudasir Ahmad, Asir Gani, Faiza Jhan et al.
      Pages 19-39

    4. Neutraceutical Properties of Resistant Starch

      • Gazalla Akhtar, Saqib Farooq, Tariq Ahmad Ganaie, Sajad Ahmad Mir, F. A. Masoodi
      Pages 41-58

    5. Recent Advances in the Application of Starch and Resistant Starch and Slowly Digestible Starch

      • Mudasir Ahmad, Sayeed Rukhsaar, Adil Gani, Bilal Ahmad Ashwar, Touseef Ahmed Wani, Umar Shah et al.
      Pages 59-90

  3. Non-starch Polysaccharides: Structure, Functions, Bioactivity and Applications

    1. Front Matter

      Pages 91-91
      Download chapter PDF

    2. Beta-Glucans

      • Nusrat Jan, Touseef Ahmed Wani, F. A. Masoodi, Adil Gani, H. R. Naik
      Pages 93-125

    3. Pectin

      • Nairah Noor, Asima Shah, Asir Gani, Adil Gani, Faiza Jhan, Zanoor ul Ashraf et al.
      Pages 127-171

    4. Arabinoxylans

      • Asima Shah, F. A. Masoodi, Asir Gani, Adil Gani, Zanoor ul Ashraf, Nairah Noor et al.
      Pages 173-186

    5. Dietary Gums

      • Prakhar Chatur, Umar Shah, Asir Gani, Mudasir Ahmad, Adil Gani, Zakir Khan
      Pages 187-208

  4. Proteins: Structure, Functions and Applications

    1. Front Matter

      Pages 209-209
      Download chapter PDF

    2. Food Biopolymers: Structural, Functional, and Nutraceutical Properties: Food Proteins: An Overview

      • Nisar Ahmad Mir, Mamta Bharadwaj, Basharat Yousuf, Khalid Gul, Charanjit Singh Riar, Sukhcharan Singh
      Pages 211-229

    3. Bioactive Peptides Derived from Different Sources

      • Sajid Maqsood, Sabika Jafar, Mehvesh Mushtaq, Priti Mudgil
      Pages 231-249

    4. Nutraceutical Properties of Bioactive Peptides

      • Sajid Maqsood, Sabika Jafar, Priti Mudgil
      Pages 251-267

    5. Recent Advances in Analysis of Food Proteins

      • Mehnaza Manzoor, Jagmohan Singh, Aratrika Ray, Adil Gani
      Pages 269-298

    6. Proteins as Enzymes

      • Sajad A. Rather, F. A. Masoodi, Jahangir A. Rather, Tariq A. Ganaie, Rehana Akhter, S. M. Wani
      Pages 299-318

    7. Exogenous Enzymes

      • Saqib Farooq, Manzoor Ahmad Shah, Tariq Ahmad Ganaie, Shabir Ahmad Mir
      Pages 319-338

    8. Advances in the Application of Food Proteins and Enzymes

      • Faiza Jhan, Nusrat Jan, Adil Gani, Nairah Noor, Mudasir Ahmad, Naseer Ahmad Bhat et al.
      Pages 339-386

  5. Lipids and Oils: Nutraceutical Properties

    1. Front Matter

      Pages 387-387
      Download chapter PDF
Back to top

Keywords

About this book

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.    

Editors and Affiliations

  • Department of Food Science and Technology, University of Kashmir, Srinagar, India

    Adil Gani, Bilal Ahmad Ashwar

About the editors

Adil Gani is an Assistant Professor in the Department of Food Science and Technology at the University of Kashmir in Srinagar, Pakistan


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

Publish with us

Policies and ethics

Back to top

Search

Navigation