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Food biopolymers: Structural, functional and nutraceutical properties

Editors: Gani, Adil (Ed.)

  • 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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書籍の購入

イーブック ¥14,600
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • イーブック版は、まもなく発売予定です。
  • 予定日: February 19, 2020
  • ISBN 978-3-030-27061-2
  • ウォーターマーク付、 DRMフリー
  • ファイル形式:
  • どの電子書籍リーダーからでもすぐにお読みいただけます。
ハードカバー ¥18,251
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • 予定日: December 19, 2020
  • ISBN 978-3-030-27060-5
  • 個人のお客様には、世界中どこでも配送料無料でお届けします。
この書籍について

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.    

著者について

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

書籍の購入

イーブック ¥14,600
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • イーブック版は、まもなく発売予定です。
  • 予定日: February 19, 2020
  • ISBN 978-3-030-27061-2
  • ウォーターマーク付、 DRMフリー
  • ファイル形式:
  • どの電子書籍リーダーからでもすぐにお読みいただけます。
ハードカバー ¥18,251
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • 予定日: December 19, 2020
  • ISBN 978-3-030-27060-5
  • 個人のお客様には、世界中どこでも配送料無料でお届けします。
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書誌情報

Bibliographic Information
Book Title
Food biopolymers: Structural, functional and nutraceutical properties
Editors
  • Adil Gani
Copyright
2021
Publisher
Springer International Publishing
Copyright Holder
Springer Nature Switzerland AG
イーブック ISBN
978-3-030-27061-2
DOI
10.1007/978-3-030-27061-2
ハードカバー ISBN
978-3-030-27060-5
Edition Number
1
Number of Pages
XVI, 418
Number of Illustrations
21 b/w illustrations, 21 illustrations in colour
Topics