Pectin: Technological and Physiological Properties [electronic resource] / edited by Vassilis Kontogiorgos.

Contributor(s): Kontogiorgos, Vassilis [editor.] | SpringerLink (Online service)Material type: Text

TextPublisher: Cham : Springer International Publishing : Imprint: Springer, 2020Edition: 1st ed. 2020Description: XI, 207 p. 23 illus., 20 illus. in color. online resourceContent type: text Media type: computer Carrier type: online resourceISBN: 9783030534219Subject(s): Food—Biotechnology | Organic chemistry | Food Science | Organic ChemistryAdditional physical formats: Printed edition:: No title; Printed edition:: No title; Printed edition:: No titleDDC classification: 641.3 | 664 LOC classification: TP248.65.F66Online resources: Click here to access online

Contents:

Chapter 1 Biosynthesis, Localisation, and Function of Pectins in Plants -- Chapter 2 Pectin Structure -- Chapter 3 Pectin Degrading Enzymes -- Chapter 4 Isolation and Characterisation of Pectin -- Chapter 5 Emulsification Properties of Pectin -- Chapter 6 Edible Films and Coatings with Pectin -- Chapter 7 Pectin Gelation and its Assembly into Functional Materials -- Chapter 8 Digestion and Metabolism of Pectin -- Chapter 9 Pectin Bioactivity -- Chapter 10 Pectin as Drug-Release Vehicle.

In: Springer Nature eBookSummary: 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. .

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings ( 0 )
Title notes ( 2 )

No physical items for this record

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. .