Book Cover
E-book

Title Novel macromolecules in food systems / edited by G. Doxastakis and V. Kiosseoglou
Edition 1st ed
Published Amsterdam ; New York : Elsevier, 2000

Copies

Description 1 online resource (xviii, 448 pages) : illustrations
Series Developments in food science, 0167-4501 ; 41
Developments in food science ; 41. 0167-4501
Summary Applying recent advances in biological and physical sciences, food scientists have created "novel food ingredients" enzymatically, chemically or microbiologically. Chief among these are "novel proteins and polysaccharides" which, like the more established traditional macromolecules, can perform multifunctional roles such as thickening, stabilization, gelation or encapsulation and in this way determine to a large extent the shelf life, texture and nutritional value of natural and processed foods. Featuring the latest advances on chemistry, structure and functional properties of "novel proteins and polysaccharides", with an emphasis on fundamental structure-function relationships, this book will be valuable to all those working in product development and fundamental food research
Bibliography Includes bibliographical references and index
Notes Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. http://purl.oclc.org/DLF/benchrepro0212 MiAaHDL
English
Print version record
digitized 2010 HathiTrust Digital Library committed to preserve pda MiAaHDL
Subject Proteins.
Polysaccharides.
Biopolymers.
Food industry and trade
Nutrition.
Macromolecular Substances
Biopolymers
Food Industry
Nutritional Physiological Phenomena
Polysaccharides
Proteins
protein.
Biopolymers
Food industry and trade
Polysaccharides
Proteins
Aliments.
Protéines dans l'alimentation humaine.
Biopolymères.
Polyaccharides.
Form Electronic book
Author Doxastakis, George
Kiosseoglou, V. (Vassilios)
LC no. 00057677
ISBN 9780444829320
0444829326