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© Springer Nature Switzerland AG 2021
A. Gani, B. A. Ashwar (eds.), Food biopolymers: Structural, functional
and nutraceutical properties, https://doi.org/10.1007/978-3-030-27061-2
A
Aberrant crypt foci (ACF), 47
Accelerated solvent extraction
(ASE), 136
Acceptable Macronutrient Distribution Range
(AMDR), 41
ACE-inhibitory peptides, 236
Acetylation, 105
Acidic extraction, 96
Adequate intake (AI), 41
Alkaline extraction, 95
Alkaline method, 176
Alkaline phosphatase (AP), 287
α–D (1–6) branches, 5
Alpha-helix and beta sheet proteins, 214
Alpha-helix proteins, 213, 214
Amidated low methoxy pectin (ALMP),
130, 147
Amino acids, 211–214, 216, 217, 220, 221,
225, 233
Amylolytic enzymes, 320, 321
Anaerobic processes, 61
Angiotensin-I converting enzyme (ACE)
antihypertensive action, 256
bovine milk and proteins, 256
catalyzing, 255
epidemiological studies, 257
fermented milk products, 257
inhibitors, 255, 256
in vitro/in vivo experiments, 257
mechanisms of action, 256
pharmacological drugs, 257
tripeptides, 256
Animal fats, 392
Animal feed, 329
Anthocyanins, 65, 354
Anticancer and prebiotic properties, 180
Anticancer effects, 252
Anticancerous property, 110, 111
Anti-hypercholesterolemic property, 109
Antihypertensive peptides, 233
Antihypertensive properties, 234
Antioxidant activity, 181, 182
Antioxidant properties, 106, 107, 234
Antitumor peptides, 252
Apoenzyme, 299
Apolipoprotein, 396
Arabinoxylans
antioxidant
activity, 182
properties, 179
application, 181
chemical structure, 175
colon associated diseases, 182
linseed mucilage, 173
modification
chemical, 179
enzyme, 180
physical, 179
molecular weight of, 174
nutraceutical potential, 180–181
origin of, 174
pentosans, 173–176
physicochemical properties
baking performance, 178
foam stabilization, 177
gelation, 177
viscosity, 176
water holding capacity, 177
water extractability, 174
Index