The Chemistry and Technology of Pectin PDF Download
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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: 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:
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: Vassilis Kontogiorgos
Publisher: Springer Nature
ISBN: 3030534219
Category : Technology & Engineering
Languages : en
Pages : 214
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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 : Cooking
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:
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: Thomas Richardson
Publisher: Springer Science & Business Media
ISBN: 1461322650
Category : Technology & Engineering
Languages : en
Pages : 520
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Book Description
This volume results from the Eighth Basic Symposium held by the Institute of Food Technologists in Anaheim, California on June 8-9, 1984. The theme of the symposium was "Chemical Changes in Food during Processing." The speakers included a mix of individuals from academic institu tions, governmental agencies, and the food industry. Twenty speakers discussed topics ranging from the basic chemistry relating to food constituents to the more applied aspects of chemical changes in food components during food processing. It was the intent of the organizers to bring together a group of speakers who could address the chemistry of changes in food compo nents during processing from a mechanistic point of view. As a con sequence, the proceedings of this symposium emphasize the basic chemistry of changes in food constituents from a generic perspective which is intended to provide the reader with a background to address more specific problems that may arise.
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: Fons Voragen
Publisher: Springer
ISBN: 9401703310
Category : Science
Languages : en
Pages : 493
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Book Description
The second international symposium on Pectins and Pectinases was organised by Wageningen University and Research Centre and was held in Rotterdam, May 6-10, 2001. This fruitful meeting was attended by around 130 participants from more than 20 countries, representing almost all of the groups/industries working worldwide on pectins and pectinases. Following the first meeting on this subject held in December 1995, the symposium definitely forms a platform for researchers and industries working in the field, all within their own discipline and expertise. The symposium book contains most keynote lectures and other oral presentations and provides an update about the current research. It is clearly demonstrated that significant progress has been made during the past seven years. The progress in the elucidation of the chemical structure of pectin and mode of action and 3-D structure of the pectin-degrading enzymes allows us more and more to identify (and influence) the functionality of pectins and pectic enzymes, both in vitro after isolation as well as in the plants themselves (in planta). Other contributions deal with new applications of both pectin and pectin-degrading enzymes, while more and more attention is paid to health and nutritional aspects of pectins.
Author: Anja Geitmann
Publisher: Springer
ISBN: 3319790994
Category : Science
Languages : en
Pages : 436
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Book Description
This book provides important insights into the operating principles of plants by highlighting the relationship between structure and function. It describes the quantitative determination of structural and mechanical parameters, such as the material properties of a tissue, in correlation with specific features, such as the ability of the tissue to conduct water or withstand bending forces, which will allow advanced analysis in plant biomechanics. This knowledge enables researchers to understand the developmental changes that occur in plant organs over their life span and under the influence of environmental factors. The authors provide an overview of the state of the art of plant structure and function and how they relate to the mechanical behavior of the organism, such as the ability of plants to grow against the gravity vector or to withstand the forces of wind. They also show the sophisticated strategies employed by plants to effect organ movement and morphogenesis in the absence of muscles or cellular migration. As such, this book not only appeals to scientists currently working in plant sciences and biophysics, but also inspires future generations to pursue their own research in this area.
Author: Jacqueline B. Marcus
Publisher: Academic Press
ISBN: 0123918839
Category : Technology & Engineering
Languages : en
Pages : 677
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Book Description
Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development. - Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International - Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) - Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment - Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts - Includes photographs and recipes to enhance learning experience
