|
|
|
|
| LEADER |
00000cam a2200000 a 4500 |
| 001 |
on1152065211 |
| 003 |
OCoLC |
| 005 |
20240909213021.0 |
| 006 |
m o d |
| 007 |
cr un|---aucuu |
| 008 |
200425s2020 sz o 001 0 eng d |
| 040 |
|
|
|a EBLCP
|b eng
|e pn
|c EBLCP
|d GW5XE
|d YDX
|d LQU
|d EBLCP
|d OCLCF
|d UKAHL
|d NLW
|d UKMGB
|d ESU
|d SFB
|d N$T
|d OCLCO
|d VLB
|d OCLCQ
|d OCLCO
|d OCLCQ
|d AUD
|d OCLCQ
|d OCLCO
|d OCLCQ
|d OCLCL
|
| 015 |
|
|
|a GBC0J5830
|2 bnb
|
| 016 |
7 |
|
|a 019813999
|2 Uk
|
| 019 |
|
|
|a 1151247073
|a 1152537343
|a 1153160753
|a 1153946477
|a 1154468583
|a 1155213266
|a 1230901652
|a 1237465526
|
| 020 |
|
|
|a 9783030386542
|q (electronic bk.)
|
| 020 |
|
|
|a 3030386546
|q (electronic bk.)
|
| 020 |
|
|
|z 9783030386535
|
| 020 |
|
|
|z 3030386538
|
| 024 |
7 |
|
|a 10.1007/978-3-030-38654-2
|2 doi
|
| 024 |
8 |
|
|a 10.1007/978-3-030-38
|
| 035 |
|
|
|a (OCoLC)1152065211
|z (OCoLC)1151247073
|z (OCoLC)1152537343
|z (OCoLC)1153160753
|z (OCoLC)1153946477
|z (OCoLC)1154468583
|z (OCoLC)1155213266
|z (OCoLC)1230901652
|z (OCoLC)1237465526
|
| 037 |
|
|
|a com.springer.onix.9783030386542
|b Springer Nature
|
| 050 |
|
4 |
|a TX553.F53
|b .S35 2020eb
|
| 072 |
|
7 |
|a TDCT
|2 bicssc
|
| 072 |
|
7 |
|a TEC012000
|2 bisacsh
|
| 072 |
|
7 |
|a TDCT
|2 thema
|
| 049 |
|
|
|a HCDD
|
| 245 |
0 |
0 |
|a Science and technology of fibers in food systems
|h [electronic resource] /
|c Jorge Welti-Chanes, Sergio O. Serna Saldívar, Osvaldo H. Campanella, Viridiana Tejada-Ortigoza, editors.
|
| 264 |
|
1 |
|a Cham :
|b Springer,
|c 2020.
|
| 264 |
|
4 |
|c ©2020
|
| 300 |
|
|
|a 1 online resource (viii, 468 pages)
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a computer
|b c
|2 rdamedia
|
| 338 |
|
|
|a online resource
|b cr
|2 rdacarrier
|
| 490 |
1 |
|
|a Food Engineering series
|
| 588 |
0 |
|
|a Print version record.
|
| 505 |
0 |
0 |
|g Part I: Structure and Chemistry of Plant Cell Walls and Dietary Fiber in Foods --
|t Architecture, Structure and Chemistry of Plant Cell Walls and Their Constituents --
|t Chemical Composition and Biosynthesis of Dietary Fiber Components --
|t Association of Dietary Fiber to Food Components --
|t Analysis of Fiber and Its Components --
|t Dietary Fiber in Cereals, Legumes, Pseudocereals and Other Seeds --
|t Dietary fiber in fruits and vegetables --
|g Part II: Dietary fiber and health --
|t Dietary Fiber and Diabetes --
|t Dietary Fiber and Hyperlipidemia and Cardiovascular Disease --
|t Dietary Fiber and Cancer --
|t Dietary Fiber and Gut Microbiota --
|g Part III: Extraction Pretreatments, Treatments and Modification of Dietary --
|t Enzymatic Processes of Dietary Fibers --
|t Extraction and Modification of Dietary Fiber Applying Thermal Processes --
|t Chemical Processes for the Extraction and Modification of Dietary Fiber --
|t Emerging Technologies for the Extraction and Modification of Dietary Fiber --
|t Functional Properties in Industrial Applications --
|t Fiber Addition to Cereal Based Foods: Effects on Sensory Properties --
|t Dietary Fibers in Foods -- Formulating and Processing for Nutritional Benefits.
|
| 500 |
|
|
|a Includes index.
|
| 520 |
|
|
|a This text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and how they are present and organized in the cell wall structure, their physicochemical and functional properties, their impact on the digestive process and their role and preventive action against various chronic diseases including colon cancer. The book focuses on traditional and new fiber rich sources, incorporating an integrated approach in terms of the technological and engineering processes used to obtain and incorporate them in traditional foods, plus their characterization, extraction and modification. The study of processing conditions including the chemical, physical and enzymatic processes of fiber extraction and modification are also covered, including traditional and emerging processing technologies, plus the application of fibers in the development of new products and processes. Science and Technology of Fibers in Food Systems integrates knowledge of fibers from their basic structural and property aspects and the applications of these ingredients to extraction process analysis, modification and feasibility for use at the industry level. The chapters incorporate the physiological aspects related to the consumption of fiber for prevention of serious diseases.
|
| 650 |
|
0 |
|a Fiber in human nutrition.
|
| 650 |
|
0 |
|a Food
|x Composition.
|
| 650 |
|
7 |
|a Organic chemistry.
|2 bicssc
|
| 650 |
|
7 |
|a Food & beverage technology.
|2 bicssc
|
| 650 |
|
7 |
|a Science
|x Chemistry
|x Organic.
|2 bisacsh
|
| 650 |
|
7 |
|a Technology & Engineering
|x Food Science.
|2 bisacsh
|
| 650 |
|
7 |
|a Fiber in human nutrition
|2 fast
|
| 650 |
|
7 |
|a Food
|x Composition
|2 fast
|
| 700 |
1 |
|
|a Welti-Chanes, Jorge.
|
| 700 |
1 |
|
|a Serna Saldívar, Sergio R. Othón.
|
| 700 |
1 |
|
|a Campanella, Osvaldo.
|
| 700 |
1 |
|
|a Tejada-Ortigoza, Viridiana.
|
| 758 |
|
|
|i has work:
|a Science and technology of fibers in food systems (Text)
|1 https://id.oclc.org/worldcat/entity/E39PCFMGqPvKhcHyvdhkFQJkXd
|4 https://id.oclc.org/worldcat/ontology/hasWork
|
| 776 |
0 |
8 |
|i Print version:
|a Welti-Chanes, Jorge.
|t Science and Technology of Fibers in Food Systems.
|d Cham : Springer International Publishing AG, ©2020
|z 9783030386535
|
| 830 |
|
0 |
|a Food engineering series (Springer)
|
| 856 |
4 |
0 |
|u https://holycross.idm.oclc.org/login?auth=cas&url=https://link.springer.com/10.1007/978-3-030-38654-2
|y Click for online access
|
| 903 |
|
|
|a SPRING-CHEM2020
|
| 994 |
|
|
|a 92
|b HCD
|