Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing
Language: English
Published by Mdpi AG, 2023
- Hardcover
- New
Seller: Ria Christie Collections, Uxbridge, United KingdomRia Christie Collections
AbeBooks seller since March 25, 2015
Condition: New
US$ 151.77
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Add to basketItem description from seller
In English.
Seller Inventory # ria9783036596747_new
- Title
- Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing
- Publisher
- Mdpi AG
- Publication year
- 2023
- Condition
- New
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 3036596747
- ISBN 13
- 9783036596747
- Item weight
- 1,571 grams
With the continuous improvement of people's living standards, the concern for food nutrition and safety has gradually increased. Consumers increasingly need to replace synthetic food additives with natural components extracted from food. Polysaccharides, starch, protein, pectin, and fibre are major types of biopolymer components in foods. They not only provide people with energy and nutrition, but are also used in food processing as natural additives due to their gelling, emulsifying, and film-forming properties, etc. They are characterised by high biocompatibility, low cost, and ease of access. Some natural components isolated from raw food materials have some drawbacks, such as low solubility and instability under certain conditions, which limit their application in food processing. Currently, many researchers are focusing on the modification, food technology, and future industry of polysaccharides, starch, protein, etc. These studies help to obtain the changed physicochemical and enhanced functional properties of these components, and further promote their high-value utilization in the food field. This Special Issue brings together 34 articles regarding the latest advances in the properties of polysaccharides, starch, protein, pectin, and fibre in food processing, from the improvements of the physical properties of major food components and biological activity studies to their applications in food preservation.
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Ria Christie Collections
Uxbridge, United Kingdom
AbeBooks seller since March 25, 2015
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