Novel macromolecules in food systems / edited by G. Doxastakis and V. Kiosseoglou.

Contributor(s):

Series: Developments in food science ; 41.2000Edition: 1st edDescription: 1 online resource (xviii, 448 pages) : illustrationsContent type:

text

Media type:

computer

Carrier type:

online resource

ISBN:

9780444829320
0444829326

Subject(s):

Genre/Form:

Electronic books.

Additional physical formats: Print version:: Novel macromolecules in food systems.LOC classification:

TP453.P7 N69 2000eb

NLM classification:

QU 55
W1

Online resources:

Click here to access online

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digitized 2010 HathiTrust Digital Library committed to preserve

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.

Item type:

eBooks

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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.

Includes bibliographical references and index.

Print version record.

Use copy Restrictions unspecified star MiAaHDL

Electronic reproduction. [S.l.] : HathiTrust Digital Library, 2010. MiAaHDL

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. MiAaHDL

http://purl.oclc.org/DLF/benchrepro0212

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