Novel Macromolecules in Food Systems
- 1st Edition, Volume 41 - October 2, 2000
- Latest edition
- Editors: G. Doxastakis, V. Kiosseoglou
- Language: English
Applying recent advances in biological and physical sciences, food scientists have created "novel food ingredients" enzymatically, chemically or microbiologically. Chief among… Read more
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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.
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.
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 &bgr;-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)
- Edition: 1
- Latest edition
- Volume: 41
- Published: October 2, 2000
- Language: English
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V. Kiosseoglou
Affiliations and expertise
Aristotle University, School of Chemistry, Laboratory of Food Chemistry and Technology, 54006 Thessaloniki, GreeceRead Novel Macromolecules in Food Systems on ScienceDirect