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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.
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