The second volume in this series is concerned with those techniques and methodologies that are widely used to study biopolymers in general and food biopolymers in particular as well as their specific applications. In this volume the topics are covered extensivelyand with a view to future applications. It is designed as a reference book and provides details that are hard to find in original articles reviews or even in recent books assembled by many contributors. Because molecular structure determination is an essential part of Molecular Biology and the latter is concerned with explaining functions at the molecular level this volume will be useful as a reference book not only to food chemists/food scientists but also to molecular biologists physical biochemists physical chemists biophysicists and biotechnologists.
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Physical Chemistry Of Food Processes, Vol. 2
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