LEADER 03334nam  22006015  450 
001 9911018743403321
005 20250730130229.0
010   $a3-031-95788-1
024 7 $a10.1007/978-3-031-95788-8
035   $a(CKB)39766947000041
035   $a(MiAaPQ)EBC32251003
035   $a(Au-PeEL)EBL32251003
035   $a(DE-He213)978-3-031-95788-8
035   $a(OCoLC)1532832276
035   $a(EXLCZ)9939766947000041
100   $a20250730d2025      u|         0
101 0 $aeng
135   $aur|||||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aBeta-Glucan: Sources, Properties and Applications /$fedited by Mudasir Bashir Mir, Shabir Ahmad Mir
205   $a1st ed. 2025.
210  1$aCham :$cSpringer Nature Switzerland :$cImprint: Springer,$d2025.
215   $a1 online resource (296 pages)
225 1 $aBiomedical and Life Sciences Series
311 08$a3-031-95787-3 
327   $aIntroduction to beta glucans -- Sources of beta glucan -- Methods of extraction of beta glucan -- Chemistry of beta glucan -- Physicochemical properties of beta glucan -- Modification of beta glucan -- Beta glucan based bioactive delivery systems -- Beta glucan in nanotechnology -- Health benefits of beta glucan -- Stability of beta glucan during processing -- Legislation aspect of beta glucans -- Industrial applications of beta glucan.
330   $aBeta-glucans are the polysaccharides obtained from the cell wall of fungi, yeast, bacteria, and cereals with different physicochemical properties depending on the source. Beta-glucans are polymers with ?-1,3 glucose as core linear structure and vary with respect to side branching, solubility, viscosity, gelation properties, and molecular weight. They are well known as cell response modifiers with immune-modulating, nutraceutical, and health beneficial effects, including anticancer and pro-apoptotic properties. This book is the first of its kind, focusing on the different sources and properties of beta-glucans. The unique features of this book will be the focus on the extraction method of beta-glucans, chemistry, stability, modification, and health benefits of beta-glucans. This book is suitable for students, scientists, and professionals in food science, food processing, product development, nutrition, and other health sciences. This book will be typical in its form, and we hope that it will represent an example for future works in this and related areas. We aimed to summarize and review the outcomes and knowledge gained so far in the said area.
410  0$aBiomedical and Life Sciences Series
606   $aFood science
606   $aFood$xAnalysis
606   $aChemistry
606   $aFood Science
606   $aFood Engineering
606   $aFood Chemistry
615  0$aFood science.
615  0$aFood$xAnalysis.
615  0$aChemistry.
615 14$aFood Science.
615 24$aFood Engineering.
615 24$aFood Chemistry.
676   $a641.3
676   $a664
700   $aBashir Mir$b Mudasir$01836608
701   $aMir$b Shabir Ahmad$01438252
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9911018743403321
996   $aBeta-Glucan: Sources, Properties and Applications$94414809
997   $aUNINA