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Polysaccharides and Polyamides in the Food Industry: Properties, Production, and Patents
Edited by Alexander Steinbüchel and Sang Ki Rhee
Wiley
June 2005
Hardcover, Two Volumes 783 pages ISBN 3527313451
£235.00
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A concise guide to the properties, production, patents and applications of polysaccharides and polyamides
being successfully used in the food industry. Based on a selection of the very best articles from the
"Biopolymers" series, each substance entry is similarly structured for an easy comparison of data.
This comprehensive handbook features traditional and novel applications, such as sweet tasting
proteins and is backed by extensive tables of patents.
More focused and affordable than the complete "Biopolymers" series, this is ideal for medium-sized
laboratories and libraries for those working in the biotechnological and food industries.
Contents
POLYSACCHARIDES
- Bacterial Cellulose (S. Bielecki, A. Krystynowicz, M. Turkiewicz, H. Kalinowska, Poland)
- Curdlan (I.-Y. Lee, Korea)
- Xanthan (K. Born, V. Langendorff, P. Boulenguer, France)
- Dextran (T.D. Leathers, USA)
- Levan (S.-K. Rhee, K.-B. Song, C.-H. Kim, B.-S. Park, E.-K. Jang, K.-H. Jang, Korea)
- Exopolysaccharides of Lactic Acid Bacteria (I. Hallemeersch, S. De Baets, E.J. Vandamme, Belgium)
- Pullulan (T.D. Leathers, USA)
- Alginates from Algae (K.I. Draget, O. Smidsrod, G. Skjåk-Broek, Norway)
- Carrageenan (F. van de Velde, G.A. De Ruiter, Ede, The Netherlands)
- Pectins (M.-C. Ralet, E. Bonnin, J.-F. Thibault, France)
- Starch (R.F. Tester, J. Karkalas, UK)
- Inulin (A. Franck, L. De Leenheer, Belgium)
- Chitin and Chitosan from Animal Sources (M.G. Peter, Germany)
POLYAMIDES
- Epsilon-Poly-L-lysine (T. Yoshida, J. Hiraki, T. Nagasawa, Japan)
- Poly-gamma-Glutamic acid (M. Ashiuchi, H. Misono, Japan)
- Enzymes for Technical Applications (T. Schäfer, O. Kirk, T. V. Borchert, C. C. Fuglsang, S. Pedersen, Denmark;
S. Salmon, USA; H. S. Olsen, R. Deinhammer, H. Lund, Denmark)
- Collagen and Gelatins (B. Brodsky, J.A. Werkmeister, J.A.M. Ramshaw)
- Sweet-tasting Proteins (I. Faus, H. Sisniega, Spain)
- Structure, Function, and Evolution of Vicilin and Legumin Seed Storage Proteins (M. Dunwell, UK)
To find similar publications, click on a keyword below:
Wiley
: enzymology
: food science
: patents
: phycology
: plastics & polymers
: polyamides
: polysaccharides
: starch
: technology
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