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Novel macromolecules in food systems /
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 macromolecul...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam ; New York :
Elsevier,
2000.
|
| Edición: | 1st ed. |
| Colección: | Developments in food science ;
41. |
| Temas: | |
| Acceso en línea: | Texto completo Texto completo |
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| 245 | 0 | 0 | |a Novel macromolecules in food systems / |c edited by G. Doxastakis and V. Kiosseoglou. |
| 250 | |a 1st ed. | ||
| 260 | |a Amsterdam ; |a New York : |b Elsevier, |c 2000. | ||
| 300 | |a 1 online resource (xviii, 448 pages) : |b illustrations | ||
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| 490 | 1 | |a Developments in food science, |x 0167-4501 ; |v 41 | |
| 520 | |a 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 | ||
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 506 | |3 Use copy |f Restrictions unspecified |2 star |5 MiAaHDL | ||
| 533 | |a Electronic reproduction. |b [Place of publication not identified] : |c HathiTrust Digital Library, |d 2010. |5 MiAaHDL | ||
| 538 | |a 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. |u http://purl.oclc.org/DLF/benchrepro0212 |5 MiAaHDL | ||
| 583 | 1 | |a digitized |c 2010 |h HathiTrust Digital Library |l committed to preserve |2 pda |5 MiAaHDL | |
| 546 | |a English. | ||
| 650 | 0 | |a Proteins. | |
| 650 | 0 | |a Polysaccharides. | |
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| 650 | 0 | |a Food industry and trade. | |
| 650 | 0 | |a Nutrition. | |
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| 650 | 2 | 2 | |a Nutritional Physiological Phenomena |0 (DNLM)D009747 |
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| 650 | 6 | |a Biopolym�eres. |0 (CaQQLa)201-0127997 | |
| 650 | 6 | |a Aliments |x Industrie et commerce. |0 (CaQQLa)201-0001300 | |
| 650 | 6 | |a Nutrition. |0 (CaQQLa)201-0064996 | |
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| 700 | 1 | |a Doxastakis, George. | |
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| 776 | 0 | 8 | |i Print version: |t Novel macromolecules in food systems. |b 1st ed. |d Amsterdam ; New York : Elsevier, 2000 |z 0444829326 |z 9780444829320 |w (DLC) 00057677 |w (OCoLC)44509397 |
| 830 | 0 | |a Developments in food science ; |v 41. |x 0167-4501 | |
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