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Book Review: Polysaccharides and Polyamides in the Food Industry. Properties, Production, and Patents. By A. Steinbüchel and S. K. Rhee (Editors)
Author(s) -
Schierbaum Friedrich
Publication year - 2005
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.200590051
Subject(s) - citation , production (economics) , computer science , operations research , library science , mathematics , economics , microeconomics
Following their present policy WILEY-VCH continue publication of selected topics from their important, encyclopedic ten volume reference work “Biopolymers”. Reference is made to the widespread occurrence of biopolymers in food and their processing in the food industry. For this purpose the editors have selected relevant sections from Volumes 5–8 of the “Biopolymers” series that constitute 19 chapters in this new two-volume spin-off product: 13 chapters on Polysaccharides in Vol. 1 and 6 chapters on Polyamides in Vol. 2. The single chapters are each compiled in monographic fashion by 31 (Vol. 1) and 20 (Vol. 2) authors, in a rather free, individual style.