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Polysaccharide Association Structures in Food
Focuses on the physical-chemical origins and structures formed by the association of aqueous, dispersed polysaccharides with related and;
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Polysaccharide Gums from Agricultural Products
Agricultural Products: Processing, Structures and Functionality addresses the basic chemistry, extracting processes, molecular structure, and, most;
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Polysaccharide Gums from Agricultural Products
Agricultural Products: Processing, Structures and Functionality addresses the basic chemistry, extracting processes, molecular structure, and, most;
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Edible Polysaccharide Films & Coatings
Regulating the mass transfer in food systems by edible films and coatings can increase food-product ;...
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Polysaccharide Nanoparticles
Polysaccharide Nanoparticles: Preparation and Biomedical Applications provides detailed informat;...
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Stability of Complex Carbohydrate Structures
degradation of carbohydrate structures. Coverage includes applications as diverse as food, biopharmaceuticals, vaccines, biofuels and preservation;
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Food Colloids, Biopolymers and Materials
Food scientists aim to control the taste and texture of existing food products and to formulate new structures of high quality using novel;
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Handbook of Carbohydrate Polymers
Carbohydrates play an important role in many biological and biochemical processes, including the fer;...
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Polysaccharide-based Fibers and Composites
This book includes chapters based on the potential uses of polysaccharides such as fibers in food an;...
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Polysaccharide-Based Nanocomposites for Gene Delivery and Tissue Engineering
Polysaccharide-Based Nanocomposites for Gene Delivery and Tissue Engineering presents quantitati;...
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An Introduction to the Physical Chemistry of Food
Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the;
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Food, Medical, and Environmental Applications of Polysaccharides
of the polymeric structures and properties that can be developed from polysaccharides Offers systematic coverage of classification;
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Polysaccharide Based Supercapacitors
This book provides an excellent introduction into polysaccharide-based supercapacitors. It includes ;...
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Chemical and Functional Properties of Food Saccharides
This fourth volume in the Chemical and Functional Properties of Food Components series focuses on sa;...
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Recent Trends in Carbohydrate Chemistry
structures relevant to many health care and disease-related biological processes. Recent Trends in Carbohydrate Chemistry: Synthesis, Structure, and;
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Chemistry of Polysaccharides
This monograph summarizes scientific achievements in the field of polysaccharide chemistry performed;...
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Focus on Chitosan Research
Chitosan is a partially deacetylated derivative of chitin, a natural polysaccharide extracted from c;...
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Polysaccharide based Nano-Biocarrier in Drug Delivery
This book discusses various fundamental aspects of polysaccharide based nano-biocarrier drug deliver;...
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Polysaccharide based Nano-Biocarrier in Drug Delivery
This book discusses various fundamental aspects of polysaccharide based nano-biocarrier drug deliver;...
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Food Carbohydrates
Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applic;...
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Handbook of Chitosan Research & Applications
Chitosan is a partially deacetylated derivative of chitin, a natural polysaccharide extracted from c;...
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Role of Capsule in Pathogenesis of Klebsiella Pneumoniae in Rat Model
This study is designed to compare total polysaccharide concentrations extracted from isolated Klebsi;...
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Edible Structures
Nature converts molecules into edible structures, most of which are then transformed into products in factories and kitchens. Tasty food;
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Food Structures, Digestion and Health
This selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging;
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Polysaccharides - Properties and Applications
This book provides the whole spectrum of polysaccharides from basic concepts to commercial market ap;...
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