Polysaccharides and Polyamides in the Food Industry
Properties Production and Patents
Two-Volume Set
edited by
Alexander Steinbüchel
and San Ki Rhee

Polysaccharides and Polyamides in the Food Industry is 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.

This 2-volume set is strictly focused on the food industry. It is ideal for medium-sized laboratories and libraries and for those working in the biotechnological and food industries.

Click here for complete index to Polysaccharides and Polyamides in the Food Industry.

Contents:

Volume 1
Polysaccharides

• Bacterial Cellulose
• Curdlan
• Xanthan
• Dextran
• Levan
• Exopolysaccharides of Lactic Acid Bacteria
• Pullulan
• Alginates from Algae
• Carrageenan
• Pectins
• Starch
• Inulin
• Chitin and Chitosan from Animal Sources

Volume 2
Polyamides

• Epsilon-Poly-L-lysine
• Poly-gamma-Glutamic acid
• Enzymes for Technical Applications
• Collagen and Gelatins
• Sweet-tasting Proteins
• Structure, Function, and Evolution of Vicilin and Legumin Seed Storage Proteins

Index

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