Prospective of β‐glucan » książka
Prospective of β‐glucan
ISBN-13: 9783639290547 / Angielski / Miękka / 2010 / 240 str.
Nutraceutical products are an ever-evolving creative process that goes beyond scientific empiricism. Beta-glucan is one of the valuable nutraceutical polysaccharide having proven health benefits. Previously, beta glucan was very expensive to manufacture. Recent developments in manufacturing have made this product affordable. This book portrait all issues regarding extraction of -glucan from cereal source their characterization for end use and finally utilization into various products. A great deal of information is gathered about health implication and safety of -glucan making this book valuable for food processor, researcher, academicians and students of Food science & Nutrition. This book contain: Low cost Extraction technology for -glucan;Previous research highlighting issues about sources of -glucan, Extraction techniques, physicochemical and functional properties, Viscosity and Food application of -glucan; Characterization of -glucan for industrial application; Nutritional and nutraceutical aspects of -glucan; Rheological changes that may appear through incorporation of -glucan; Exploring potential of -glucan for incorporation into bread"
Nutraceutical products are an ever-evolving creative process that goes beyond scientific empiricism. Beta-glucan is one of the valuable nutraceutical polysaccharide having proven health benefits. Previously, beta glucan was very expensive to manufacture. Recent developments in manufacturing have made this product affordable. This book portrait all issues regarding extraction of β-glucan from cereal source their characterization for end use and finally utilization into various products. A great deal of information is gathered about health implication and safety of β-glucan making this book valuable for food processor, researcher, academicians and students of Food science & Nutrition. This book contain:Low cost Extraction technology for β-glucan;Previous research highlighting issues about sources of β-glucan, Extraction techniques, physicochemical and functional properties, Viscosity and Food application of β-glucan; Characterization of β-glucan for industrial application; Nutritional and nutraceutical aspects of β-glucan; Rheological changes that may appear through incorporation of β-glucan; Exploring potential of β-glucan for incorporation into bread
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