Plant Polysaccharides and Food Applications offers a thorough overview of polysaccharides. The book looks at the various polysaccharides present in plants from both terrestrial and aquatic environments, including those from marine sources. It also addresses the chemical modifications of these polysaccharides, demonstrating how such changes can improve their functional and biological properties while highlighting the distinctions between polysaccharides from different plant origins.The most important focus of the text is the techniques for isolating, purifying and characterizing polysaccharides for applications in the biological and food industries, providing insights into their practical uses. This book is a vital resource for academics, researchers, students and industry professionals involved in the study and application of plant polysaccharides.
