Pectins And Their Manipulation
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Pectins And Their Manipulation
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Author : Graham B. Seymour
language : en
Publisher: CRC Press
Release Date : 2002
Pectins And Their Manipulation written by Graham B. Seymour and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Cooking categories.
Because of their ability to form gels and because of their contributions to the mechanical and textural properties of fruits and vegetables, pectins are extremely valuable in the food industry. These polysaccharide also perform critical functions that impact upon development and defense. This book provides an overview of the current understandings relating to pectin structure and its manipulations. It also addresses the ways by which pectin functions in growing plants and the industrial uses of pectins.
Pectins And Pectinases
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Author : H.A. Schols
language : en
Publisher: BRILL
Release Date : 2023-09-04
Pectins And Pectinases written by H.A. Schols and has been published by BRILL this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-09-04 with Technology & Engineering categories.
Pectin extracted from suitable plant sources is used as food ingredient for its gelling, stabilizing and thickening functionalities. Pectic substances also have a great impact on the quality of fresh and processed foods particularly fruits and vegetables. Plant products, fresh, extracted or processed, constitute a large part of the human diet. As a fibre, naturally present in these food products, pectic substances fulfil a nutritional function and are increasingly of interest as a health promoting polysaccharide. Pectin is one of the major components of the cell wall of dicotyledonous plants and probably one of the most complex macromolecules in nature. This book provides an update account of the most significant state of the art research on pectin and demonstrates that significant progress has been made in recent years. The book addresses progress made in the fields of biosynthesis and health modulating activities of pectin fractions, among other things. Research reported uses the most advanced current spectroscopic techniques and immunodetection methods combined with microscopy and chromatography, genomics of pectic enzymes of Aspergillus niger, and interaction of pectins with proteins. The progress documented in this book allows us to increasingly identify and influence the functionality of pectins and pectic enzymes both in vitro after isolation, as well as in the plants themselves. This knowledge is also reflected in new applications of pectin and pectin degrading enzymes. 'Pectins and Pectinases' is of interest to beginning and advanced researchers and food specialists in academic and commercial food industry settings globally.
Pectins
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Author : Martin Alberto Masuelli
language : en
Publisher: BoD – Books on Demand
Release Date : 2022-07-06
Pectins written by Martin Alberto Masuelli 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 2022-07-06 with Science categories.
Pectin is an industrial product of certain fruit peels that contain it, such as citrus fruits, apples, pears, grapes, plums, beets, sunflowers, and so on. It is the traditional gelling agent for jams and jellies, but its applications extend to fruit products for food, dairy, dessert, soft drink, pharmaceutical, and other industries. This book discusses pectin production, pectin biotechnology, and pectin applications. Chapters cover such topics as the production of pectin from citrus, fungal pectinases in food technology, pharmaceutical applications of pectin, and more.
Food Stabilisers Thickeners And Gelling Agents
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Author : Alan Imeson
language : en
Publisher: John Wiley & Sons
Release Date : 2011-08-24
Food Stabilisers Thickeners And Gelling Agents written by Alan Imeson 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 2011-08-24 with Technology & Engineering categories.
Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers. These additives include traditional materials such as starch, a thickener obtained from many land plants; gelatine, an animal by-product giving characteristic melt-in-the-mouth gels; and cellulose, the most abundant structuring polymer in land plants. Seed gums and other materials derived from sea plants extend the range of polymers. Recently-approved additives include the microbial polysaccharides of xanthan, gellan and pullulan. This book is a highly practical guide to the use of polymers in food technology to stabilise, thicken and gel foods, resulting in consistent, high quality products. The information is designed to be easy to read and assimilate. New students will find chapters presented in a standard format, enabling key points to be located quickly. Those with more experience will be able to compare and contrast different materials and gain a greater understanding of the interactions that take place during food production. This concise, modern review of hydrocolloid developments will be a valuable teaching resource and reference text for all academic and practical workers involved in hydrocolloids in particular, and food development and production in general.
Food Polysaccharides And Their Applications
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Author : Alistair M. Stephen
language : en
Publisher: CRC Press
Release Date : 2016-04-19
Food Polysaccharides And Their Applications written by Alistair M. Stephen and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-19 with Technology & Engineering categories.
Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physical properties of the main classes of polysaccharaides consumed as food, highlighting their nutritional value and their technological characteristics. Chapters in this new edition detail the source,
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.
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.
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
Handbook Of Food Analytical Chemistry Volume 1
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Author : Ronald E. Wrolstad
language : en
Publisher: John Wiley & Sons
Release Date : 2005-09-02
Handbook Of Food Analytical Chemistry Volume 1 written by Ronald E. Wrolstad 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 2005-09-02 with Science categories.
Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensable reference for food scientists and technologists to enable successful analysis. * Provides detailed reports on experimental procedures * Includes sections on background theory and troubleshooting * Emphasizes effective, state-of-the art methodology, written by recognized experts in the field * Includes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results
Gums And Stabilisers For The Food Industry 16
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Author : Peter A. Williams
language : en
Publisher: Royal Society of Chemistry
Release Date : 2012
Gums And Stabilisers For The Food Industry 16 written by Peter A. Williams and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with Science categories.
The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems.