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Marine polysaccharides; food applications.


Marine polysaccharides; food applications.

Venugopal, Vazhiyl.

CRC Press


377 pages




Polysaccharides were first used in processed food during the 1940s, primarily as modified specialty starches and high fructose sweeteners, and Venugopal, a biochemist specializing in seafood, surveys marine sources for them. Explaining in turn isolation and properties, food applications, and biomedical applications, he covers functional properties relevant to food product development, the crustacean polysaccharides chitin and chitosan, polysaccharides from seaweed and microalgae, and extracellular polysaccharides from marine micro-organisms. Other topics are edible films and carrier matrices from marine polysaccharides, and safety and regulatory aspects.

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Publication:Reference & Research Book News
Article Type:Book review
Date:Apr 1, 2011
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