Chemistry and Function of Pectins PDF Download
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Author: Marshall L. Fishman
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 304
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Book Description
Explores the physical, biochemical, and functional properties of pectin. Examines the role of pectin as an important food fiber, a major plant cell wall component, and a ubiquitous nutritional factor and gelling agent in foods. Assembles chapters from leading pectin researchers to produce a multidisciplinary volume that will advance pectin research through cross fertilization of sound research ideas. Promotes a better understanding of the chemical and functional properties of pectins.
Author: Marshall L. Fishman
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 304
Get Book Here
Book Description
Explores the physical, biochemical, and functional properties of pectin. Examines the role of pectin as an important food fiber, a major plant cell wall component, and a ubiquitous nutritional factor and gelling agent in foods. Assembles chapters from leading pectin researchers to produce a multidisciplinary volume that will advance pectin research through cross fertilization of sound research ideas. Promotes a better understanding of the chemical and functional properties of pectins.
Author: Reginald H. Walter
Publisher: Academic Press
ISBN: 0080926444
Category : Technology & Engineering
Languages : en
Pages : 291
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Book Description
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
Author: Marshall L. Fishman
Publisher:
ISBN: 9780608035161
Category :
Languages : en
Pages : 296
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Book Description
Explores the physical, biochemical, and functional properties of pectin. Examines the role of pectin as an important food fiber, a major plant cell wall component, and a ubiquitous nutritional factor and gelling agent in foods. Assembles chapters from leading pectin researchers to produce amultidisciplinary volume that will advance pectin research through cross fertilization of sound research ideas. Promotes a better understanding of the chemical and functional properties of pectins.
Author: Vassilis Kontogiorgos
Publisher: Springer Nature
ISBN: 3030534219
Category : Technology & Engineering
Languages : en
Pages : 207
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Book Description
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.
Author: A. G. J. Voragen
Publisher: Springer Science & Business Media
ISBN: 9781402011443
Category : Science
Languages : en
Pages : 524
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Book Description
It is clearly demonstrated that significant progress has been made during the past seven years.
Author: Phillip L. Bush
Publisher:
ISBN: 9781633214385
Category : Science
Languages : en
Pages : 288
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Book Description
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.
Author:
Publisher: BoD – Books on Demand
ISBN: 1789840716
Category : Science
Languages : en
Pages : 180
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Book Description
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.
Author: Graham B. Seymour
Publisher: Wiley-Blackwell
ISBN: 9781841272283
Category : Science
Languages : en
Pages : 250
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Book Description
Pectins are the most structurally complex polysaccharides in plant cell walls and determining their chemical structure and precise biological roles still provides a significant challenge. However, in the last decade, the information available on pectin structure has increased considerably, and our understanding of the structure-function relationships of pectins in the context of plant cell walls is beginning to derive a major impetus from the development of new methodologies and the molecular and genetic dissection of the biological basis of plant growth. This book sets out to provide state-of-the-art reviews of key areas relating to the structure and function of pectins in both foods and developing plant systems. The book covers not only the chemical structure, biosynthesis and degradation of these important biopolymers in plants, but also their biophysical properties, their links to other wall components and their cell and developmental biology.
Author: Dominic W.S. Wong
Publisher: Springer Science & Business Media
ISBN: 9780412056918
Category : Science
Languages : en
Pages : 416
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Book Description
Food Enzymes: Structure and Mechanism is the first volume to bring together current information on the structures and mechanisms of important food enzymes. It provides an in-depth discussion of the dynamic aspects of enzyme structures and their relationship to the chemistry of catalysis. The book emphasizes aspects of the chemistry of enzyme structure and mechanism seldom covered in the food science literature. It includes a thorough discussion of the genetic modification of enzyme structures and functions with reference to specific food enzymes. More than 100 illustrations enhance the clarity of important concepts. Comprehensive references reflect the current state of knowledge on enzyme actions.
Author: Phillip L. Bush
Publisher: Gazelle Book Services, Limited
ISBN: 9781633214392
Category : Electronic books
Languages : en
Pages : 284
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Book Description
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.
