1  Cover

      2  Title Page

      3  Copyright

      4  Preface

      5  1 Natural Polysaccharides From Aloe vera L. Gel (Aloe barbadensis Miller): Processing Techniques and Analytical Methods 1.1 Introduction 1.2 Applications of A. vera Mucilaginous Gel or Fractions 1.3 Aloe vera Gel Processing 1.4 Analytical Methods Applied 1.5 Conclusion References

      6  2 Cell Wall Polysaccharides 2.1 Introduction to Cell Wall 2.2 Plant Cell Wall Polysaccharides 2.3 Algal Cell Wall Polysaccharides 2.4 Fungal Cell Wall Polysaccharides 2.5 Bacterial Cell Wall Polysaccharides References

      7  3 Marine Polysaccharides: Properties and Applications 3.1 Introduction 3.2 Polysaccharide Origins 3.3 Properties 3.4 Applications of Polysaccharides 3.5 Conclusions References

      8  4 Seaweed Polysaccharides: Structure, Extraction and Applications 4.1 Introduction 4.2 Conclusion References

      9  5 Agars: Properties and Applications 5.1 History and Origin of Agar 5.2 Physical Properties of Agar Producing Seaweeds 5.3 Agar Manufacturing 5.4 Structure of Agar 5.5 Heterogeneity of Agar 5.6 Physico-Chemical Characteristics of Agar 5.7 Chemical Characteristics of Agar 5.8 Factors Influencing the Characteristics of Agar 5.9 Uses of Agar in Various Sectors 5.10 Conclusion and Discussion References

      10  6 Biopolysaccharides: Properties and Applications 6.1 Structure and Classification of Biopolysaccharides 6.2 Uses and Applications of Biopolysaccharides 6.3 Conclusion References

      11  7 Chitosan Derivatives: Properties and Applications 7.1 Introduction 7.2 Properties of Chitosan Derivatives 7.3 Applications of Chitosan Derivatives 7.4 Conclusions Acknowledgement References

      12  8 Green Seaweed Polysaccharides Inventory of Nador Lagoon in North East Morocco 8.1 Introduction 8.2 Nador Lagoon: Situation and Characteristics 8.3 Seaweed 8.4 Polysaccharides in Seaweed 8.5 Algae Polysaccharides in Nador Lagoon’s Seaweed 8.6 Conclusion References

      13  9 Salep Glucomannan: Properties and Applications 9.1 Introduction 9.2 Production 9.3 Composition and Physicochemical Structure 9.4 Rheological Properties 9.5 Purification and Deacetylation 9.6 Food Applications 9.7 Health Benefits 9.8 Conclusions and Future Trends