Polysaccharides and Polyamides in the Food Industry
Subtitle: Properties, Production, and Patents
Contributors: Alexander Steinbüchel (Editor); Sang Ki Rhee (Editor)
Publisher: Wiley-VCH
Published: September 2, 2005
Language: eng
Format: Hardcover
Number of pages: 783
ISBN-13: 9783527313457
Subjects: Food & beverage technology; Technology; Technology & Industrial Arts; Science/Mathematics; Technology / Engineering / Chemical & Biochemical; Engineering - Chemical & Biochemical; Food; Polyamides; Polysaccharide content; Polysacchariden.; gtt
First sentence: Alginates are quite abundant in nature since they occur both as a structural component in marine brown algae (Phaeophyceae), comprising up to 40% of the dry matter, and as capsular polysaccharides in soil bacteria (see Chapter 8 on bacterial alginates in Volume 5 of this series).