Edited by
G. Doxastakis
V. Kiosseoglou, Aristotle University, School of Chemistry, Laboratory of Food Chemistry and Technology, 54006 Thessaloniki, Greece
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.
Included in series
Developments in Food Science
