Tracked shipping to New Zealand with premium packaging for just NZ$15 

Ship to
New Zealand
0

My Account

  • argentina
  • chile
  • colombia
  • españa
  • méxico
  • perú
  • estados unidos
  • internacional

menu

Select your country

Americas

Europe

Rest of the world

portada Science and Technology of Fibers in Food Systems
Type
Physical Book
Publisher
Author
Language
English
Pages
468
Format
Paperback
Dimensions
23.4 x 15.6 x 2.4 cm
Weight
0.66 kg.
ISBN13
9783030386566
Categories

Science and Technology of Fibers in Food Systems

Welti-Chanes, Jorge ; Serna-Saldívar, Sergio O. ; Campanella, Osvaldo (Author) · Springer · Paperback

Science and Technology of Fibers in Food Systems - Welti-Chanes, Jorge ; Serna-Saldívar, Sergio O. ; Campanella, Osvaldo

Cheaper New Book Imported to New Zealand
Delivery: 15 Jul - 27 Jul Shipping: 13 to 17 business days.
NZ$ 309.30
Faster New Book Imported to New Zealand
Delivery: 03 Jul - 10 Jul Shipping: 5 to 6 business days.
NZ$ 402.28
Import costs and 15% GST included in the price ✅
NZ$ 309.30

Choose the list to add your product or create one New List

Go to My Wishlists
Calculate shipping cost

Synopsis "Science and Technology of Fibers in Food Systems"

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.

Customers reviews

More customer reviews
  • 0% (0)
  • 0% (0)
  • 0% (0)
  • 0% (0)
  • 0% (0)

Frequently Asked Questions about the Book

Is the book original?

All books in our catalog are Original.

In what language is the book written?

The book is written in English.

What is the format of this book?

The binding of this edition is Paperback.

Questions and Answers about the Book

Do you have a question about the book? Login to be able to add your own question.

Opinions about Bookdelivery

More customer reviews