Novel Macromolecules in Food Systems

Novel Macromolecules in Food Systems

by G. Doxastakis
     
 

ISBN-10: 0444829326

ISBN-13: 9780444829320

Pub. Date: 10/16/2000

Publisher: Elsevier Science

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

Overview

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.

Product Details

ISBN-13:
9780444829320
Publisher:
Elsevier Science
Publication date:
10/16/2000
Series:
Developments in Food Science Series, #41
Pages:
468
Product dimensions:
1.06(w) x 6.14(h) x 9.21(d)

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