Novel Macromolecules in Food Systems, Volume 41 (Hardcover)

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.

General

Imprint:	Elsevier Science Ltd
Country of origin:	United Kingdom
Series:	Developments in Food Science
Release date:	2001
First published:	October 2000
Editors:	G. Doxastakis • V. Kiosseoglou
Dimensions:	241 x 171 x 25mm (L x W x T)
Format:	Hardcover
Pages:	468
ISBN-13:	978-0-444-82932-0
Categories:	Books > Science & Mathematics > Chemistry > Physical chemistry > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-444-82932-6
Barcode:	9780444829320

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