Functional Polysaccharides II (Macromolecular Symposia)
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Functional Polysaccharides II (Macromolecular Symposia)

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Published by Wiley-VCH .
Written in English

Subjects:

  • Polymer chemistry

Book details:

Edition Notes

ContributionsK. Kajiwara (Editor), W. Burchard (Editor)
The Physical Object
FormatPaperback
Number of Pages326
ID Numbers
Open LibraryOL12766854M
ISBN 103527298916
ISBN 109783527298914
OCLC/WorldCa48904340

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  Completely revised and expanded to reflect the latest advancements in the field, Polysaccharides: Structural Diversity and Functional Versatility, Second Edition outlines fundamental concepts in the structure, function, chemistry, and stability of polysaccharides and reveals new analytical techniques and applications currently impacting the cosmetic, medicinal, chemical, and Price: $ Book Description. Completely revised and expanded to reflect the latest advancements in the field, Polysaccharides: Structural Diversity and Functional Versatility, Second Edition outlines fundamental concepts in the structure, function, chemistry, and stability of polysaccharides and reveals new analytical techniques and applications currently impacting the cosmetic, medicinal, chemical, and. Functional Polysaccharides for Biomedical Applications examines the fundamentals and properties of these natural materials and their potential biomedical applications. With an emphasis on therapeutic and sensing applications, the book also reviews how polysaccharides can be modified for tissue engineering applications. Completely revised and expanded to reflect the latest advancements in the field, Polysaccharides: Structural Diversity and Functional Versatility, Second Edition outlines fundamental concepts in the structure, function, chemistry, and stability of polysaccharides and reveals new analytical techniques and applications currently impacting the cosmeti.

Offers comprehensive coverage of the structural characterization of polysaccharides-emphasizing commercially available and potential exopolysaccharides as well as new applications. Presents the major chemical and physical properties of polysaccharides and derivatives. *immediately available upon purchase as print book shipments may be delayed due to the COVID crisis. ebook access is temporary and does not include ownership of the ebook. Only valid for books with an ebook version.   Completely revised and expanded to reflect the latest advancements in the field, Polysaccharides: Structural Diversity and Functional Versatility, Second Edition outlines fundamental concepts in the structure, function, chemistry, and stability of polysaccharides and reveals new analytical techniques and applications currently impacting the cosmeti.   This book highlights the effects of food processing on the active ingredients of a wide range of functional food materials, with a particular focus on foods of Asian origin. Asian foods, particularly herbs, are becoming increasingly accepted and demanded globally, with many Western consumers starting to recognize and seek out their health.

As one of the most abundant natural polymers in nature, polysaccharides have the potential to replace petroleum-based polymers that are difficult to degrade in paper coatings. Polysaccharide molecules have a large number of hydroxyl groups that can bind strongly with paper fibers through hydrogen bonds. Chemical modification can also effectively improve the mechanical, barrier, and hydrophobic. International Standard Book Number (Hardcover) influence of structure on functional properties and polysaccharide interactions with other food components. Bioengineering technology has likewise become increasingly sophisticated of Food Polysaccharides and Their Applications, which has been reprinted twice (and placed. Polysaccharides in Food is a collection of papers that discusses concepts and advancements related to polysaccharides found in food products.. The book is divided into five parts; Part I deals with topics such as the polysaccharides of the plant cell during growth; polysaccharide structure in solutions and gels; and the solvent interactions and solution behavior of carbohydrates. In book: Functional Food Carbohydrates, Chapter: Arabinoxylans: Technologically and Nutritionally Functional Plant Polysaccharides, Publisher: CRC Press, Editors.