The Chemistry And Technology Of Pectin

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The Chemistry and Technology of Pectin

Author : Reginald H. Walter
Publisher : Academic Press
ISBN 13 : 0080926444
Total Pages : 291 pages
Book Rating : 4.0/5 (89 download)

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Book Synopsis The Chemistry and Technology of Pectin by : Reginald H. Walter

Download or read book The Chemistry and Technology of Pectin written by Reginald H. Walter and published by Academic Press. This book was released on 2012-12-02 with total page 291 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

The Chemistry and Technology of Pectins

Author : Friedrich August Henglein
Publisher :
ISBN 13 :
Total Pages : 12 pages
Book Rating : 4.:/5 (314 download)

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Book Synopsis The Chemistry and Technology of Pectins by : Friedrich August Henglein

Download or read book The Chemistry and Technology of Pectins written by Friedrich August Henglein and published by . This book was released on 1953 with total page 12 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Pectin

Author : Phillip L. Bush
Publisher :
ISBN 13 : 9781633214385
Total Pages : 288 pages
Book Rating : 4.2/5 (143 download)

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Book Synopsis Pectin by : Phillip L. Bush

Download or read book Pectin written by Phillip L. Bush and published by . This book was released on 2014-01-01 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Chemistry and Function of Pectins

Author : Marshall L. Fishman
Publisher :
ISBN 13 :
Total Pages : 304 pages
Book Rating : 4.:/5 (44 download)

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Book Synopsis Chemistry and Function of Pectins by : Marshall L. Fishman

Download or read book Chemistry and Function of Pectins written by Marshall L. Fishman and published by . This book was released on 1986 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Pectin: Technological and Physiological Properties

Author : Vassilis Kontogiorgos
Publisher : Springer Nature
ISBN 13 : 3030534219
Total Pages : 207 pages
Book Rating : 4.0/5 (35 download)

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Book Synopsis Pectin: Technological and Physiological Properties by : Vassilis Kontogiorgos

Download or read book Pectin: Technological and Physiological Properties written by Vassilis Kontogiorgos and published by Springer Nature. This book was released on 2020-10-01 with total page 207 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Physico-Chemical Aspects of Food Processing

Author : S.T. Beckett
Publisher : Springer Science & Business Media
ISBN 13 : 9780751402407
Total Pages : 490 pages
Book Rating : 4.4/5 (24 download)

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Book Synopsis Physico-Chemical Aspects of Food Processing by : S.T. Beckett

Download or read book Physico-Chemical Aspects of Food Processing written by S.T. Beckett and published by Springer Science & Business Media. This book was released on 1995 with total page 490 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides an in-depth study of the changes which occur in the components of food when they are subjected to processing. The book is divided into two distinct parts. in the first part the fundamental changes are examined from a scientific point of view. These include: Vapor pressure and water activity; Glass transition; Emulsion technology; Maillard (Browning) reaction; Rheology; Foams; Gells and gelling; Fat eutectics and crystallization; Surface effects; Fermentation; Change in cell structure. In the second part of the book these changes are reviewed as to how they are important to different parts of the food industry. Chapters included concern: Dairy products; Cakes, baking, and bread making; Meat and fish; Fruits and vegetables; Preserves and jellies; Sugar and confectionery; Chocolate; Extruded products; Sauces, pickles, and condiments; Alcoholic drinks; and Multicomponent products.

Process Analytical Chemistry and Technology in Pectin Production

Author : Christian B. Zachariassen
Publisher :
ISBN 13 : 9788776111830
Total Pages : 159 pages
Book Rating : 4.1/5 (118 download)

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Book Synopsis Process Analytical Chemistry and Technology in Pectin Production by : Christian B. Zachariassen

Download or read book Process Analytical Chemistry and Technology in Pectin Production written by Christian B. Zachariassen and published by . This book was released on 2007 with total page 159 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Pectins

Author :
Publisher : BoD – Books on Demand
ISBN 13 : 1789840716
Total Pages : 180 pages
Book Rating : 4.7/5 (898 download)

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Book Synopsis Pectins by :

Download or read book Pectins written by and published by BoD – Books on Demand. This book was released on 2020-01-22 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Advances in Potato Chemistry and Technology

Author : Jaspreet Singh
Publisher : Academic Press
ISBN 13 : 0080921914
Total Pages : 523 pages
Book Rating : 4.0/5 (89 download)

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Book Synopsis Advances in Potato Chemistry and Technology by : Jaspreet Singh

Download or read book Advances in Potato Chemistry and Technology written by Jaspreet Singh and published by Academic Press. This book was released on 2009-07-22 with total page 523 pages. Available in PDF, EPUB and Kindle. Book excerpt: Developments in potato chemistry, including identification and use of the functional components of potatoes, genetic improvements and modifications that increase their suitability for food and non-food applications, the use of starch chemistry in non-food industry and methods of sensory and objective measurement have led to new and important uses for this crop. Advances in Potato Chemistry and Technology presents the most current information available in one convenient resource.The expert coverage includes details on findings related to potato composition, new methods of quality determination of potato tubers, genetic and agronomic improvements, use of specific potato cultivars and their starches, flours for specific food and non-food applications, and quality measurement methods for potato products. Covers potato chemistry in detail, providing key understanding of the role of chemical compositions on emerging uses for specific food and non-food applications Presents coverage of developing areas, related to potato production and processing including genetic modification of potatoes, laboratory and industry scale sophistication, and modern quality measurement techniques to help producers identify appropriate varieties based on anticipated use Explores novel application uses of potatoes and potato by-products to help producers identify potential areas for development of potato variety and structure

Pectin

Author : Phillip L. Bush
Publisher : Gazelle Book Services, Limited
ISBN 13 : 9781633214392
Total Pages : 284 pages
Book Rating : 4.2/5 (143 download)

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Book Synopsis Pectin by : Phillip L. Bush

Download or read book Pectin written by Phillip L. Bush and published by Gazelle Book Services, Limited. This book was released on 2014-08-20 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Chemistry and Technology of Plant Substances

Author : Alexander V. Kutchin
Publisher : CRC Press
ISBN 13 : 1351800280
Total Pages : 324 pages
Book Rating : 4.3/5 (518 download)

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Book Synopsis Chemistry and Technology of Plant Substances by : Alexander V. Kutchin

Download or read book Chemistry and Technology of Plant Substances written by Alexander V. Kutchin and published by CRC Press. This book was released on 2017-07-28 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chemistry and Technology of Plant Substances: Chemical and Biochemical Aspects demonstrates the progress and promise of developing new chemical substances from renewable sources of chemical raw materials. The volume brings together new achievements in the field of research and processing of plant raw materials and the synthesis of natural compounds for the production of biologically active substances and drugs. The volume looks closely at the rational use of renewable raw materials, which is the source of new compounds and intermediates for the chemical industry. It covers a wide range of problems associated with the use of the components of plants to produce new substances with a wide variety of purposes. According to the latest estimates, plants form about a million chemical substances. In some cases, plant products have pharmacological or biological activity that can be of therapeutic benefit in treating diseases. In addition, due to the structural diversity of plant material, chemical synthesis is easily reachable. Synthetic analogs of natural products with improved potency and safety can be prepared by chemical synthesis. Such synthetic analogs are safer for humans. Plant materials are often used as starting points for drug discovery. Chemistry and Technology of Plant Substances: Chemical and Biochemical Aspects presents the theoretical trends and recent practical achievements on complex processing of plant-based raw materials. Low molecular weight components, isolated from plant material, are widely used in fine organic synthesis. High molecular weight polysaccharides of conifers and other greens, such as pectin and hemicellulose, are the basis for the creation of anticoagulants and other drugs. The range of research papers presented in the book is quite wide: from fundamental and applied problems of wood chemistry and organic synthesis to biological activity of natural compounds. The book provides valuable information for those skilled in organic chemistry, chemical engineers, researchers and scientists as well as for faculty and upper-level students. This volume, Chemistry and Technology of Plant Substances: Chemical and Biochemical Aspects, was created on the initiative of Emanuel Institute of Biochemical Physics of the Russian Academy of Sciences (Moscow) and the Institute of Chemistry of Komi Scientific Center of Ural Branch of the Russian Academy of Sciences (Syktyvkar).

Application of Analytical Chemistry to Foods and Food Technology

Author : Daniele Naviglio
Publisher : MDPI
ISBN 13 : 3039434608
Total Pages : 224 pages
Book Rating : 4.0/5 (394 download)

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Book Synopsis Application of Analytical Chemistry to Foods and Food Technology by : Daniele Naviglio

Download or read book Application of Analytical Chemistry to Foods and Food Technology written by Daniele Naviglio and published by MDPI. This book was released on 2021-02-22 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: The application of analytical chemistry to the food sector allows the determination of the chemical composition of foods and the properties of their constituents, contributing to the definition of their nutritional and commodity value. Furthermore, it is possible to study the chemical modifications that food constituents undergo as a result of the treatments they undergo (food technology). Food analysis, therefore, allows us not only to determine the quality of a product or its nutritional value, but also to reveal adulterations and identify the presence of xenobiotic substances potentially harmful to human health. Furthermore, some foods, especially those of plant origin, contain numerous substances with beneficial effects on health. While these functional compounds can be obtained from a correct diet, they can also be extracted from food matrices for the formulation of nutraceutical products or added to foods by technological or biotechnological means for the production of functional foods. On the other hand, the enormous growth of the food industry over the last 50 years has broadened the field of application of analytical chemistry to encompass not only food but also food technology, which is fundamental for increasing the production of all types of food.

The Chemistry and Technology of Food and Food Products

Author : Morris Boris Jacobs
Publisher :
ISBN 13 :
Total Pages : 1030 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis The Chemistry and Technology of Food and Food Products by : Morris Boris Jacobs

Download or read book The Chemistry and Technology of Food and Food Products written by Morris Boris Jacobs and published by . This book was released on 1951 with total page 1030 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Chemical Technology

Author : F. A. Henglein
Publisher : Elsevier
ISBN 13 : 1483160254
Total Pages : 917 pages
Book Rating : 4.4/5 (831 download)

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Book Synopsis Chemical Technology by : F. A. Henglein

Download or read book Chemical Technology written by F. A. Henglein and published by Elsevier. This book was released on 2013-09-11 with total page 917 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chemical Technology is based on lectures the author gave at the Technische Hochschule of Karlsruhe and at the University of Freiburg. Part 1 of this book deals with chemical technology and describes subjects dealing with apparatus, unit operations, and chemical economics. The text reviews industrial chemical reactions, raw materials preparation for reaction, thermal and catalytic processes, and a history of chemical technology. This part also addresses transportation, storage of raw materials, and the design and construction of a chemical factory. Part 2 concerns special chemical technology, including topics such as raw material upgrading; processing of products in the chemical industry; and unit processes application toward consumer goods production. This part reviews materials sourcing from animals, minerals, and vegetables, such as processing of products from living organisms, the recovery of sugar, starch, and other carbohydrates. The book also reviews products of the chemical industry including low-molecular weight consumer goods, detergents, aromas, explosives, plastics, elastomers, synthetic leather, textile, and some building materials. Chemistry students, chemical and process technology students, and mechanical engineering students with interest in chemistry will find this book valuable.

Cotton Fiber Chemistry and Technology

Author : Phillip J. Wakelyn
Publisher : CRC Press
ISBN 13 : 1420045881
Total Pages : 176 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Cotton Fiber Chemistry and Technology by : Phillip J. Wakelyn

Download or read book Cotton Fiber Chemistry and Technology written by Phillip J. Wakelyn and published by CRC Press. This book was released on 2006-12-15 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: Annual cotton production exceeds 25 million metric tons and accounts for more than 40 percent of the textile fiber consumed worldwide. A key textile fiber for over 5000 years, this complex carbohydrate is also one of the leading crops to benefit from genetic engineering. Cotton Fiber Chemistry and Technology offers a modern examination of co

Chemistry and Function of Pectins

Author : Marshall L. Fishman
Publisher :
ISBN 13 : 9780608035161
Total Pages : 296 pages
Book Rating : 4.0/5 (351 download)

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Book Synopsis Chemistry and Function of Pectins by : Marshall L. Fishman

Download or read book Chemistry and Function of Pectins written by Marshall L. Fishman and published by . This book was released on 1986 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Food Analysis

Author : Suzanne Nielsen
Publisher : Springer Science & Business Media
ISBN 13 : 1441914773
Total Pages : 585 pages
Book Rating : 4.4/5 (419 download)

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Book Synopsis Food Analysis by : Suzanne Nielsen

Download or read book Food Analysis written by Suzanne Nielsen and published by Springer Science & Business Media. This book was released on 2014-09-04 with total page 585 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook.