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020			_a9783030270612
024	7		_a10.1007/978-3-030-27061-2 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _erda _dES-MaUEC
050		4	_aTP248.65.F66 _b2021 EB
245	0	0	_aFood biopolymers : _bStructural, functional and nutraceutical properties _cedited by Adil Gani, Bilal Ahmad Ashwar.
250			_aFirst edition 2021
264		1	_aCham _bSpringer International Publishing _c2021
300			_a1 recurso en línea (VI, 441 páginas) _b47 ilustraciones, 21 ilustraciones a color
336			_2rdacontent _aTexto _btxt
337			_2rdamedia _aelectrónico _bc
338			_2rdacarrier _arecurso electrónico _bcr
347			_aarchivo de trexto _bPDF _2rda
490	0		_aBiomedical and Life Sciences (SpringerNature-11642)
490	0		_aBiomedical and Life Sciences (R0) (SpringerNature-43708)
505	0		_aSection 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.
520	3		_aFood biopolymers: Structural, functional and nutraceutical properties provides valuable coverage of all major food biopolymers of 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. .
988			_aSpringer_BiomedLife_2021
650		7	_2embne _9158790 _aBiotecnología alimentaria
700	1		_aGani, Adil _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt
700	1		_aAshwar, Bilal Ahmad _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt
776	0	8	_iPrinted edition: _z9783030270605
776	0	8	_iPrinted edition: _z9783030270629
776	0	8	_iPrinted edition: _z9783030270636
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-030-27061-2 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE _n0
998			_b04/2021 _dz _ek _zSI