Food Polysaccharides, Starch, and Protein
Natural macromolecular substances, such as polysaccharides, starch, and protein, are prevalent in the organs of plants and animals and are major types of biopolymer components in food. They not only provide people with energy and nutrition but are also used in food processing as natural additives du...
Wedi'i Gadw mewn:
| Fformat: | Online |
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| Iaith: | Saesneg |
| Cyhoeddwyd: |
MDPI - Multidisciplinary Digital Publishing Institute
2025
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| Pynciau: | |
| Mynediad Ar-lein: | ONIX_20250220_9783725830718_531 |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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| _version_ | 1869516914262278144 |
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| collection | Directory of Open Access Books |
| description | Natural macromolecular substances, such as polysaccharides, starch, and protein, are prevalent in the organs of plants and animals and are major types of biopolymer components in food. They not only provide people with energy and nutrition but are also used in food processing as natural additives due to their gelling, emulsifying, film-forming properties, etc. The food industry has been gaining increasing impetus recently to create desired nutritional profiles and to improve the quality of food products, and so we expect a greater emphasis will be placed on understanding the physicochemical characteristics of food polysaccharides, starch, and protein. Many researchers focus on the modification, food technology and future industry of polysaccharides, starch, protein, etc. These studies help to obtain changed physicochemical and enhanced functional properties of these components, further promoting their high-value utilization in the food field. This Special Issue brings together 14 articles regarding the latest advances in the structural characteristics, bioactivity, and nutritional function properties of polysaccharides, starch, and protein, as well as their application potential in the food industry. |
| format | Online |
| id | doab-20.500.12854ir-153167 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1531672025-02-20T13:40:01Z Food Polysaccharides, Starch, and Protein Xie, Jianhua Zhang, Yanjun Yu, Hansong Shen, Mingyue polysaccharide starch protein properties bioactivities thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues thema EDItEUR::M Medicine and Nursing::MJ Clinical and internal medicine::MJC Diseases and disorders::MJCL Oncology Natural macromolecular substances, such as polysaccharides, starch, and protein, are prevalent in the organs of plants and animals and are major types of biopolymer components in food. They not only provide people with energy and nutrition but are also used in food processing as natural additives due to their gelling, emulsifying, film-forming properties, etc. The food industry has been gaining increasing impetus recently to create desired nutritional profiles and to improve the quality of food products, and so we expect a greater emphasis will be placed on understanding the physicochemical characteristics of food polysaccharides, starch, and protein. Many researchers focus on the modification, food technology and future industry of polysaccharides, starch, protein, etc. These studies help to obtain changed physicochemical and enhanced functional properties of these components, further promoting their high-value utilization in the food field. This Special Issue brings together 14 articles regarding the latest advances in the structural characteristics, bioactivity, and nutritional function properties of polysaccharides, starch, and protein, as well as their application potential in the food industry. 2025-02-20T13:39:59Z 2025-02-20T13:39:59Z 2025 book ONIX_20250220_9783725830718_531 9783725830718 9783725830725 https://directory.doabooks.org/handle/20.500.12854/153167 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/pdfview/book/10427 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-7258-3072-5 10.3390/books978-3-7258-3072-5 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783725830718 9783725830725 246 Basel open access |
| spellingShingle | polysaccharide starch protein properties bioactivities thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues thema EDItEUR::M Medicine and Nursing::MJ Clinical and internal medicine::MJC Diseases and disorders::MJCL Oncology Food Polysaccharides, Starch, and Protein |
| title | Food Polysaccharides, Starch, and Protein |
| title_full | Food Polysaccharides, Starch, and Protein |
| title_fullStr | Food Polysaccharides, Starch, and Protein |
| title_full_unstemmed | Food Polysaccharides, Starch, and Protein |
| title_short | Food Polysaccharides, Starch, and Protein |
| title_sort | food polysaccharides starch and protein |
| topic | polysaccharide starch protein properties bioactivities thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues thema EDItEUR::M Medicine and Nursing::MJ Clinical and internal medicine::MJC Diseases and disorders::MJCL Oncology |
| topic_facet | polysaccharide starch protein properties bioactivities thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues thema EDItEUR::M Medicine and Nursing::MJ Clinical and internal medicine::MJC Diseases and disorders::MJCL Oncology |
| url | ONIX_20250220_9783725830718_531 |