Polysaccharides and Polyamides in the Food Industry, Two Volumes

POLYSACCHARIDES
Bacterial Cellulose (S. Bielecki, A. Krystynowicz, M. Turkiewicz, H. Kalinowska, Poland)
Curdlan (I.-Y. Lee, Korea)
Xanthan (K. Born, V. Langendorff, P. Boulenguer, France)
Dextran (T.D. Leathers, USA)
Levan (S.-K. Rhee, K.-B. Song, C.-H. Kim, B.-S. Park, E.-K. Jang, K.-H. Jang, Korea)
Exopolysaccharides of Lactic Acid Bacteria (I. Hallemeersch, S. De Baets, E.J. Vandamme, Belgium)
Pullulan (T.D. Leathers, USA)
Alginates from Algae (K.I. Draget, O. Smidsrød, G. Skjåk-Broek, Norway)
Carrageenan (F. van de Velde, G.A. De Ruiter, Ede, The Netherlands)
Pectins (M.-C. Ralet, E. Bonnin, J.-F. Thibault, France)
Starch (R.F. Tester, J. Karkalas, UK)
Inulin (A. Franck, L. De Leenheer, Belgium)
Chitin and Chitosan from Animal Sources (M.G. Peter, Germany)
POLYAMIDES
Epsilon-Poly-L-lysine (T. Yoshida, J. Hiraki, T. Nagasawa, Japan)
Poly-gamma-Glutamic acid (M. Ashiuchi, H. Misono, Japan)
Enzymes for Technical Applications (T. Schäfer, O. Kirk, T. V. Borchert, C. C. Fuglsang, S. Pedersen, Denmark;
S. Salmon, USA;
H. S. Olsen, R. Deinhammer, H. Lund, Denmark)
Collagen and Gelatins (B. Brodsky, J.A. Werkmeister, J.A.M. Ramshaw)
Sweet-tasting Proteins (I. Faus, H. Sisniega, Spain)
Structure, Function, and Evolution of Vicilin and Legumin Seed Storage Proteins (M. Dunwell, UK)