Food biopolymers: Structural, functional and nutraceutical properties

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.

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

Auteur

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

Texte du rabat

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.

Contenu

Section I: Starch: Structure, functions, bioactivity and applications.- Ch 1: Starch - An overview.- Ch 2: Resistant starch and slowly digestible starch.- Ch 3: Nutraceutical properties.- Ch 4: Recent advances in the application of starch and resistant starch.- Section II: Non-starch polysaccharides: Structure, functions, bioactivity and applications.- Ch 5: Beta-glucans.- Ch 6: Pectin.- Ch 7: Arabinoxylans.- Ch 8: Dietary Gums.- Section III: Proteins: Structure, functions and applications.- Ch 9: FOOD PROTEINS- AN OVERVIEW.- Ch 10: Proteins: Structure, Functions and Applications.- Ch 11: Nutraceutical properties of bioactive peptide.- Ch 12: Recent advances in analysis of food proteins.- Ch 13: Proteins as Enzymes.- Ch 14: Exogenous enzymes.- Ch 15: Advances in the application of food proteins and enzymes.- Section IV: Lipids and oils: Nutraceutical properties.- Ch 16: NUTRACEUTICAL PROPERTIES OF LIPIDS.