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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Science and Technology of Fibers in Food Systems

Science and Technology of Fibers in Food Systems

Welti-Chanes, Jorge
Serna-Saldívar, Sergio O.
Campanella, Osvaldo

Paperback

Series: Food Engineering

Technology & EngineeringChemistry

ISBN10: 3030386562
ISBN13: 9783030386566
Publisher: Springer Nature
Published: Apr 16 2021
Pages: 468
Weight: 1.46
Height: 0.96 Width: 6.14 Depth: 9.21
Language: English

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.

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