Author Description

A concise guide to the properties, production, patents and applications of polysaccharides and polyamides being successfully used in the food industry. Based on a selection of the very best articles from the "Biopolymers" series, each substance entry is similarly structured for an easy comparison of data. This comprehensive handbook features traditional and novel applications, such as sweet tasting proteins and is backed by extensive tables of patents. More focused and affordable than the complete "Biopolymers" series, this is ideal for medium-sized laboratories and libraries for those working in the biotechnological and food industries.