Novel Macromolecules in Food Systems - Couverture rigide

 
9780444829320: Novel Macromolecules in Food Systems
Couverture rigide
ISBN 10 : 0444829326 ISBN 13 : 9780444829320
Editeur : Elsevier Science Ltd, 2000

Synopsis

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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Présentation de l'éditeur

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.

Revue de presse

(J.F. Kennedy and M. Thorley, Chembiotech Laboratories, U.K.)
...provides a fundamental understanding of novel uses of traditional biopolymers as well as establishing the nature of structure/physiochemical relationships of novel macromolecules in applications where they replace or complement their existing counterparts. This book is well presented, each chapter having its own extensive set of references. It is highly recommended as an invaluable aid to anyone working in food product development and fundamental research.
Carbohydrate Polymers Vol 46/3

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Elsevier Science Ltd
Date d'édition
2000
Langue
anglais
ISBN 10 
0444829326
ISBN 13 
9780444829320
Reliure
Relié
Nombre de pages
468
Éditeur
Doxastakis G., Kiosseoglou V.
Coordonnées du fabricant
non disponible
Personne responsable
Barbara Criscuolo
b.criscuolo@lswr.it

Via Spadolini, 7
Milano
20141
Italie