Functionality of Non‐Starch Polysaccharides (NSPs)

Goh, Kelvin K.T.; Kumar, Raj; Wong, Shen‐Siung

doi:10.1002/9781118227800.ch8

Cited by 5 publications

(2 citation statements)

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“…Another type of physical treatment is application of ultra-high pressure widely used in food and medicine. Depolymerization is the main effect caused by the application of high pressure treatment on polysaccharides; it was shown that the effect of high pressure was found to be dependent on the structure and conformation of the polysaccharides and strongly on their structure: globular branched structures similar to gum arabic are nearly unaffected, while linear stiff polymers undergo depolymerization [208,209].…”

Section: Effects Of Processing On Polysaccharides Structure and Compomentioning

confidence: 99%

“…Gum arabic was found not to be affected by the high pressure treatment, probably because of its branched and globular structures [208]; the same effect was also identified on cellulose [210]. Radiation processing of natural polymers has received much less attention over the years because most of the natural polymers undergo chain scission reaction when exposed to high-energy radiation and because of the difficulty in processing natural polymers in various forms and sizes [211].…”

Section: Effects Of Processing On Polysaccharides Structure and Compomentioning

confidence: 99%

See 1 more Smart Citation

Valuable Food Molecules with Potential Benefits for Human Health

Salanță¹,

Uifălean²,

Iuga³

et al. 2020

The Health Benefits of Foods - Current Knowledge and Further Development

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The rapid development in the food supply chain has led to increased interest for quality in the food sector. In the last two decades, the human health and food safety have become essential. Health problems are highly related to diet and nutritional habits. The connection between nutrition and the development of various health problems is even more noticeable when close attention is given to every age group. Regarding the chemical composition of foods, a large number of bioactive compounds present in plants, fruits, vegetables, dairy products, meat, and fish are currently known. Bioactive compounds from food play an important role in prevention of illnesses. Covering essential aspects of health benefits of foods, the present chapter underlies without being exhaustive, the potential of valuable compounds such as soy isoflavones, phytochemicals, polysaccharides, probiotics, prebiotics, lipids, and marine proteins to be used as an effective prevention strategy for developing various human cancers, cardiovascular diseases, diabetes, and metabolic disorders.

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Section: Effects Of Processing On Polysaccharides Structure and Compomentioning

confidence: 99%

Section: Effects Of Processing On Polysaccharides Structure and Compomentioning

confidence: 99%