Polysaccharides And Polyamides in the Food Industry: Properties, Production, And Patents - Hardcover

"...a general survey on mechanisms of structure, properties and functions for important polymers becomes available to the readers...the excellent design of the entire book has to be pointed out." Starch/Starke "In conclusion, these volumes would be highly informative for all the individuals working in the area of polymers, biotechnology and food technology. These may not only support research and development but may also be suitable for teaching." Carbohydrate Polymers "...I find this pair of books to be a very well-prepared reference to the subject and recommend its purchase by libraries whose budgetary limitations preclude purchase of the complete 10-volume set on Biopolymers." Journal of Agricultural & Food Information, 4/2007

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.