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| NOVEL MACROMOLECULES IN FOOD SYSTEMS, 41
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Edited By
G. Doxastakis
V. Kiosseoglou, Aristotle University, School of Chemistry, Laboratory of Food Chemistry and Technology, 54006 Thessaloniki, Greece
Included in series
Developments in Food Science, 41
Description
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.
Contents
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 β-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)
| Bibliographic details |
Hardbound, 468 pages, publication date: OCT-2000
ISBN-13: 978-0-444-82932-0
ISBN-10: 0-444-82932-6
Imprint: ELSEVIER
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| Price and Ordering |
Price:
GBP 150
USD 245
EUR 176.95
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Last update: 4 Sep 2009
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