Pectin Technological And Physiological Properties
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Pectin Technological And Physiological Properties
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Author : Vassilis Kontogiorgos
language : en
Publisher: Springer Nature
Release Date : 2020-10-01
Pectin Technological And Physiological Properties written by Vassilis Kontogiorgos and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-10-01 with Technology & Engineering categories.
This text presents the technological and physiological properties of pectin in an educational approach that encompasses all of the essential information a researcher needs to fully understand their function and use in foods. Utilizing basic information on pectin as well as recent technological advances, this book is designed to be the primary resource for individuals seeking out an up to date reference work covering all the necessary informational and functional aspects of pectin. Pectin: technological and physiological properties is the first book to fully focus on the introductory concepts on pectin. Individual chapters cover localization and function, the structural aspects of pectin, pectinases, isolation and characterization and recovery from agricultural wastes. Important current advances such as emulsions, films, digestion, metabolism and bioactive properties are also focused on. With its combination of vital basic information and technological advances, this book presents full and up to date coverage on this pectin and its many forms and uses in foods.
Pectin
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Author : Phillip L. Bush
language : en
Publisher:
Release Date : 2014-01-01
Pectin written by Phillip L. Bush and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-01-01 with Science categories.
Pectins are biopolymers with multiple applications because of their structural diversity and complexity. Although pectins from different sources have some common structural characteristics, many aspects of the common structure change according to the species and the physiological stage of the plant. Moreover, the application of pectin is determined by its chemical features, including galacturonic acid content, methoxyl content, degree of esterification and acetyl value. The most traditional raw materials used for the extraction of pectins are either apple pomace or citrus peels that are supplied as by-products of juice production. Both materials contain significant amounts of pectic substances, but with different chemical characteristics that make them suitable for specific applications. Considering that pectin is widely used as a functional ingredient, many researchers have been testing the use of other materials and alternative methods of extraction for industrial exploitation. This book discusses the chemical properties of pectin. It addition, it includes the uses and health benefits that pectin may have.
Pectin
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Author : Phillip L. Bush
language : en
Publisher: Gazelle Book Services, Limited
Release Date : 2014-08-20
Pectin written by Phillip L. Bush and has been published by Gazelle Book Services, Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-08-20 with Electronic books categories.
Pectins are biopolymers with multiple applications because of their structural diversity and complexity. Although pectins from different sources have some common structural characteristics, many aspects of the common structure change according to the species and the physiological stage of the plant. Moreover, the application of pectin is determined by its chemical features, including galacturonic acid content, methoxyl content, degree of esterification and acetyl value. The most traditional raw materials used for the extraction of pectins are either apple pomace or citrus peels that are supplied as by-products of juice production. Both materials contain significant amounts of pectic substances, but with different chemical characteristics that make them suitable for specific applications. Considering that pectin is widely used as a functional ingredient, many researchers have been testing the use of other materials and alternative methods of extraction for industrial exploitation. This book discusses the chemical properties of pectin. It addition, it includes the uses and health benefits that pectin may have.
The Chemistry And Technology Of Pectin
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Author : Reginald H. Walter
language : en
Publisher: Academic Press
Release Date : 2012-12-02
The Chemistry And Technology Of Pectin written by Reginald H. Walter and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Technology & Engineering categories.
A fundamental understanding of polymers has evolved in recent years concurrent with advances in analytical instrumentation. The theories and methodologies developed for the galacturonan biopolymers (collectively called pectins) have seldom been discoursed comprehensively in the context of the new knowledge. This text explains the scientific and technical basis of many of the practices followed in processing and preparing foods fabricated with or containing pectin. The material is presented in a very readable fashion for those with limited technical training. Structural analysis Commercial extractions methods Pectin formulations and tropical fruit analysis Molecular mechanisms of gelatin Enzymology Polymer comformation techniques Analytical methods of polymer analysis
Pectins
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Author :
language : en
Publisher: BoD – Books on Demand
Release Date : 2020-01-22
Pectins written by and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-01-22 with Science categories.
This book deepens the study and knowledge on pectins, especially in the processes of extraction, purification, and characterization, in short its many and wide applications. Among the most prominent applications are the food, pharmaceutical, and other industries. The development of pectins has a very promising future with a marked annual increase and with a wide range of sources. As written above, this book will help its readers to expand their knowledge on this biopolymer with vast application in the industry worldwide.
Value Addition In Food Products And Processing Through Enzyme Technology
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Author : Mohammed Kuddus
language : en
Publisher: Academic Press
Release Date : 2021-12-01
Value Addition In Food Products And Processing Through Enzyme Technology written by Mohammed Kuddus and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-01 with Science categories.
Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food engineering and food biotechnology. It will be extremely useful for different types of readers, including food scientists, academic and food biotechnologists, but will also be ideal for students studying food-related courses. This book includes concise and up-to-date research information from multiple independent scientific papers from around the world. This is a essential, multidisciplinary text for research and development professionals, research scientists, and academics in food, biotechnology, and agriculture industries. It addresses safety issues and includes the sources, screening, immobilization and application of food-grade enzymes in food. Presents research data from experts Includes emerging industry topics such as baby food and food safety Offers methodologies of enzymes in diagnostics for food testing and analysis Emphasizes enzyme technology through a microbial biotechnological lens Includes bakery and confectionery products, meat and poultry products, vegetables, food ingredients, functional foods, flavors and food additives and seafood
Food Biopolymers Structural Functional And Nutraceutical Properties
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Author : Adil Gani
language : en
Publisher: Springer Nature
Release Date : 2021-02-11
Food Biopolymers Structural Functional And Nutraceutical Properties written by Adil Gani and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-02-11 with Technology & Engineering categories.
Food biopolymers: Structural, functional and nutraceutical properties provides valuable coverage of all major food biopolymers from plant, animal and marine sources. The text focuses on the structural characteristics of biopolymers including starch, non-starch polysaccharides, proteins and fats. A full section is dedicated to the nutraceutical potential and applications of these polymers. Further sections provide comprehensive overviews of the development of functional food products and important data on biopolymer behavior and nutraceutical potential during processing. Researchers hoping to gain a basic understanding of the techno-functional, nutraceutical potential and applications of food biopolymers will find a singular source with this text. The first section of this work focuses on the the structure, functions, bioactivity and applications of starches. The next chapters cover non-starch polysaccharides. Further sections are dedicated to proteins, lipids and oils. A detailed overview is provided for each, followed by application procedures, specifics on individual types, proteins and enzymes, and nutraceutical properties. This work can be used as a singular source for all relevant information on food biopolymers and their structural and functional properties, including their potential to increase food quality, improve shelf life, and reduce pollution and waste in the food industry.
Enzymes In Food Technology
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Author : Robert J. Whitehurst
language : en
Publisher: John Wiley & Sons
Release Date : 2009-09-03
Enzymes In Food Technology written by Robert J. Whitehurst and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-09-03 with Technology & Engineering categories.
The second edition of this successful book highlights thewidespread use of enzymes in food processing improvement andinnovation, explaining how they bring advantages. The properties ofdifferent enzymes are linked to the physical and biochemical eventsthat they influence in food materials and products, while these inturn are related to the key organoleptic, sensory and shelf lifequalities of foods. Fully updated to reflect advances made in the field over recentyears, new chapters in the second edition look at the use ofenzymes in the reduction of acrylamide, in fish processing and innon-bread cereal applications such as flour confectionery. Geneticmodification of source organisms (GMO) has been used to improveyields of purer enzymes for some time now but the newer technologyof protein engineering (PE) of enzymes has the potential to producepurer, more targeted products without unwanted side activities, anda chapter is also included on this important new topic. Authorshave been selected not only for their practical working knowledgeof enzymes but also for their infectious enthusiasm for thesubject. The book is aimed at food scientists and technologists,ingredients suppliers, geneticists, analytical chemists and qualityassurance personnel.
Applied Nutrition And Food Technology
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Author : Jesse D. Dagoon
language : en
Publisher: Rex Bookstore, Inc.
Release Date : 1989
Applied Nutrition And Food Technology written by Jesse D. Dagoon and has been published by Rex Bookstore, Inc. this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989 with Food industry and trade categories.
Plant Cell Walls
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Author : Anja Geitmann
language : en
Publisher: CRC Press
Release Date : 2023-12-22
Plant Cell Walls written by Anja Geitmann and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-12-22 with Science categories.
Plant cell walls have been relevant for human survival throughout evolution, from cell walls recognised as an essential ingredient in human and livestock nutrition, to their use in energy generation, construction, tool making, paper and clothing. This plant-generated material is at the centre of a myriad of human activities, and it represents the world's most abundant natural resource for fuel, fibre, food and fodder. Plant Cell Walls: Research Milestones and Conceptual Insights provides an overview of the key discoveries of hundreds of years of plant cell wall research. With chapter contributions from prominent scientists in the cell wall field, this book provides a comprehensive treatment of plant cell wall research, accompanied by a historical overview to illustrate how concepts have evolved, and how progress has been enabled by emerging technological advances. Plant Cell Walls: Research Milestones and Conceptual Insights elaborates on the translation of research to application in biotechnology and agriculture, and highlights its relevance for climate change mitigation and adaptation. It will be a key resource for plant cell biologists, biochemists and geneticists.