About the book
Polysaccharides are universally present in almost all life forms. These natural biopolymers are produced by the Archaea, Bacteria (i.e., dextran, gellan and xanthan gums) and Eukarya (animals -corals, crab, prawn, shellfish, etc. -i.e., chitin, chondroitin, heparin and hyaluronan), plants (i.e., cellulose, guar gum, hemicelluloses and pectin), macroalgae (seaweeds i.e., agar-agar, alginate and carrageenan) and microalgae on sea and land. The aim of this book is to give an overview of the current scientific knowledge on polysaccharides of marine and terrestrial organisms. It will be a collection of articles about the production, characterisation and diversity of polysaccharides. Terrestrial polysaccharides, like their counterparts from marine organisms, have the potential to be valorised in various fields (agriculture, biomedical, biotechnology, cosmetic, environment, food, etc.). Thus, applications and modifications (polysaccharide derivatives as basic macromolecules for new polymers) of polysaccharides with their hybrids will also be addressed. This book will provide an opportunity to delineate novel mesmerising horizons in relation with polysaccharides.