Novel Macromolecules in Food Systems: Developments in Food Science, cartea 41
Editat de G. Doxastakis, V. Kiosseoglouen Limba Engleză Hardback – 2 oct 2000
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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Specificații
ISBN-13: 9780444829320
ISBN-10: 0444829326
Pagini: 468
Dimensiuni: 156 x 234 x 25 mm
Greutate: 0.83 kg
Editura: ELSEVIER SCIENCE
Seria Developments in Food Science
ISBN-10: 0444829326
Pagini: 468
Dimensiuni: 156 x 234 x 25 mm
Greutate: 0.83 kg
Editura: ELSEVIER SCIENCE
Seria Developments in Food Science
Cuprins
A brief introduction to novel food macromolecules
(G. Doxastakis, V. Kiosseoglou).
Lupin Seed proteins
(G. Doxastakis).
Biosolar proteins from aquatic algae
(I.S. Chronakis).
Low-cholesterol yolk protein concentrate (Paraskevopoulou, V. Kiosseoglou).
Amaranth proteins: as novel macromolecules for food systems
(M.F. Marcone, Y. Kakuda, G. Harauz, R.Y. Yada).
Fish proteins from unexploited and underdeveloped sources
(K. Vareltzis).
Physically modified proteins
(P.J. Wilde).
Protein hydrolysates as special nutritional ingredients
(M.I. Mahmoud, C.T. Cordle).
Mesquite gum (prosopis gum)
(E.J. Vernon-Carter, C.I. Beristain, R. Pedroza-Islas).
Gellan gum, a bacterial gelling polymer
(M. Rinaudo, M. Milas).
Chitin and chitosan
(F.M. Goycoolea, W. Arguelles-Monal, C. Peniche, I. Higuera-Ciapara).
Konjac glucomannan
(K. Nishinari).
Ethapolan-an amphiphylic microbial exopolysaccharide
(T.A. Grinberg, T.P. Pirog, E.E. Braudo)
Structural and functional aspects of cereal arabinoxylans and &bgr;-glucans
(M.S. Izydorcayk, C.G. Biliaderis)
Maillard-type protein-polysaccharide conjugates (A. Kato)
Novel use of biopolymers in the development of low fat spreads and soft cheeses
(S. Kasapis)
Legal aspects and specifications of biopolymers used in foods
(R.J. Gamvros, G.A. Blekas)
Recenzii
from:(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
"...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