This work discusses the sources, identification, analysis, biosynthesis and practical applications of all polysaccharides important to the food industry, focusing on the complex interrelationships between the chemical structure and physical behavior of food polysaccharides. It covers individual polysaccharides in order of increasing molecular complexity.

The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. Gums and Stabilisers for the Food Industry 11 presents the latest research in the field of hydrocolloids used in food. Bringing together contributions from international experts, the first section of the book investigates the advances in structure determination and characterisation of hydrocolloids, including the use of capillary electrophoresis. Later sections deal with rheological aspects of hydrocolloids in solutions and gels; the application of hydrocolloids in real food systems; and the interfacial behaviour and gelation of proteins. A discussion of the influence of hydrocolloids on human health is also included. Researchers and other professionals in industry and academia, particularly those involved directly with food science, will welcome this title as a source of the very latest information.

The fifth edition of the Kirk-Othmer Encyclopedia of Chemical Technology builds upon the solid foundation of the previous editions, which have proven to be a mainstay for chemists, biochemists, and engineers at academic, industrial, and government institutions since publication of the first edition in 1949. The new edition includes necessary adjustments and modernisation of the content to reflect changes and developments in chemical technology. Presenting a wide scope of articles on chemical substances, properties, manufacturing, and uses; on industrial processes, unit operations in chemical engineering; and on fundamentals and scientific subjects related to the field. The Encyclopedia describes established technology along with cutting edge topics of interest in the wide field of chemical technology, whilst uniquely providing the necessary perspective and insight into pertinent aspects, rather than merely presenting information. * Set began publication in January 2004 * Over 1,000 articles * More than 600 new or updated articles 27 volumes

This completely new Third Edition of the Mark Encyclopedia of Polymer Science and Technology brings the state-of-the-art to the 21st century, with coverage of nanotechnology, new imaging and analytical techniques, new methods of controlled polymer architecture, biomimetics, and more. Whereas earlier editions published one volume at a time, the third edition is being published in 3 Parts of 4 volumes each. Each of these 4-volume Parts is an A-Z selection of the latest in polymer science and technology as published in the updated online edition of the Mark Encyclopedia of Polymer Science and Technology (available at www.mrw.interscience.wiley.com/epst). Order the 12 volume set (ISBN 0471275077) now for the best value and receive each of the 4 volume Parts as they publish. The complete list of titles to appear in Part 1 of this new third print edition can be viewed at www.mrw.interscience.wiley.com/epst and clicking on "What's New". Check this website often as new articles are added periodically.

This third Edition is a completely new version in a new century of the Encyclopedia of Polymer Science and Technology. The new edition will bring the state-of-the-art up to the 21st century, with coverage of nanotechnology, new imaging and analytical techniques, new methods of controlled polymer architecture, biomimetics, and more. New topics covered include nanotechnology, AFM, MALDI, biomimetics, and genetic methods, of increasing importance since 1990 and will also bring up-to-date coverage of traditional topics of continuing interest. This edition will publish in 3 Parts of 4 volumes each. Each Part will be an A-Z selection of the newest articles available in the online edition of this encyclopedia. A list of the titles to appear in Part I can be viewed by clicking "What's New" at www.mrw.interscience.wiley.com/epst. Titles for Parts II and III will appear there as well when available.

Abstract: This reference work on food biochemistry focuses on the nutritive value of carbohydrates, proteins, lipids, vitamins and minerals, and the action of enzymes in foods. It includes current findings of research on the composition of meat, milk, gluten and legume proteins and describes the mode of action of hydrolytic and oxidative enzymes in foods. Other discussions are as follows: nutritional needs for vitamins, minerals, essential fatty acids and amino acids; data for the composition of food ingredients and the nutritive value of foods are given; and concepts of recommended daily amounts of nutrients. Key facts, references and further readings lists are provided at the end of each chapter. Illustrations, appendices, and an abbreviation and glossary section are also included.

Biopolymers Online provides a comprehensive overview of the occurrence, metabolism, and applications of all important biopolymer classes. This reference work treats processes for biotechnological production, isolation from organisms and modification, material properties and technical uses in areas such as chemical and food industries, medicine, pharmacy, and materials science.