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Polysaccharides and Polyamides in the Food Industry: Properties, Production, and Patents, 2 Volumes

A concise guide to the properties, production, patents and applications of polysaccharides and polyamides being successfully used in the;

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Food Polysaccharides and Their Applications

Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and;

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Marine Polysaccharides

industry is always on the hunt for novel and safe additives with functional properties that can be used to impart healthy and appealing properties;

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Marine Polysaccharides

industry is always on the hunt for novel and safe additives with functional properties that can be used to impart healthy and appealing properties;

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Polysaccharides - Properties and Applications

composites and gels. The applications of polysaccharides include in cosmetics, food science, drug delivery, biomedicine, biofuel production, marine;

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Handbook of Polysaccharides

This book compiles the various aspects of polysaccharides in microorganisms, plants and animals. The diversity of these polysaccharides;

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Handbook of herbs and spices, Volume 3

covered in introductory chapters. Just as in volumes 1 and 2, chapters on individual plants, their production, chemical structure and properties;

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Cambridge Studies in Biotechnology

in a concise and coherent way. Interest in these polysaccharides has been fuelled by their increasing use in food, in the oil industry and;

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Cambridge Studies in Biotechnology

in a concise and coherent way. Interest in these polysaccharides has been fuelled by their increasing use in food, in the oil industry and;

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Use of Yeast Biomass in Food Production

possibilities for the production and industrial use of other yeast components, such as nucleic acids, nucleotides, cell wall polysaccharides;

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Food biopolymers

properties, including their potential to increase food quality, improve shelf life, and reduce pollution and waste in the food industry.;

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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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Handbook of Research on Food Science and Technology: Volume 2

information on modernization and improvements in the food industry. In volume 2 of the 3-volume set, the chapters examine bioactive compounds;

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Starches

academia and industry, Starches: Characterization, Properties, and Applications takes an innovative approach to the trends of starch production;

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Starches

academia and industry, Starches: Characterization, Properties, and Applications takes an innovative approach to the trends of starch production;

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Microbial Surfactants: Volume 2

Provides an overview of Microbial surfactants- Their types, properties and Production constraints Reviews the application;

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Gums and Stabilisers for the Food Industry 17

scientist and recognising the special part hydrocolloids can play in supporting human health. Gums and Stabilisers for the Food Industry 17 captures;

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Food Carbohydrates

information on analytical methods, the structural analysis of polysaccharides, physical properties, molecular conformation and characterization, and;

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Microbial Production of Food Ingredients, Enzymes and Nutraceuticals

Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and;

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Handbook of Research on Food Science and Technology

information on modernization and improvements in the food industry. In volume 2 of the 3-volume set, the chapters examine bioactive compounds;

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Improving and Tailoring Enzymes for Food Quality and Functionality

biological processing tool that offers the food industry a unique means to control and tailor specific food properties. The book explores;

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Functionalized Polymeric Materials in Agriculture and the Food Industry

those used in the dairy industry, sugar and fruit juices, beer and wine production, nutritive and nonnutritive food additives, and in food;

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Handbook of Food Powders

that are involved in the production of food powders, the further processing of these powders and their functional properties. Part one;

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Food Colloids

emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymers and surfactants determine the;

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Advances in Polyamides Research

authors deal with fundamental concepts in the field of polyamide and fullerene-based nanomaterials. The influence of moieties on the properties;

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Radiation Effects in Polymeric Materials

This book provides an introduction of how radiation is processed in polymeric materials, how materials properties are affected and how the;

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Raw Material Scarcity and Overproduction in the Food Industry

in environmental concerns. Chapter one describes the variations in biochemical properties of fishmeal depending on the season and geographical location;

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