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Pectins
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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
Book Synopsis Pectins and pectinases by : H.A. Schols
Download or read book Pectins and pectinases written by H.A. Schols and published by BRILL. This book was released on 2023-09-04 with total page 331 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
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 214 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.
Book Synopsis Pectins by : Martin Alberto Masuelli
Download or read book Pectins written by Martin Alberto Masuelli and published by BoD – Books on Demand. This book was released on 2022-07-06 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
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.
Book Synopsis Essentials of Food Science by : Vickie A. Vaclavik
Download or read book Essentials of Food Science written by Vickie A. Vaclavik and published by Springer Science & Business Media. This book was released on 2007-12-03 with total page 565 pages. Available in PDF, EPUB and Kindle. Book excerpt: Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.
Book Synopsis The Effect of Temperature on Specific Rotation of Pectins by : Otto William Lang
Download or read book The Effect of Temperature on Specific Rotation of Pectins written by Otto William Lang and published by . This book was released on 1924 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Handbook of Food Science, Technology, and Engineering by : Yiu H. Hui
Download or read book Handbook of Food Science, Technology, and Engineering written by Yiu H. Hui and published by CRC Press. This book was released on 2006 with total page 900 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Food Polysaccharides and Their Applications by : Alistair M. Stephen
Download or read book Food Polysaccharides and Their Applications written by Alistair M. Stephen and published by CRC Press. This book was released on 1995-06-05 with total page 676 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work discusses the sources, identification, analysis, biosynthesis and practical applications of all polysaccharides important to the food industry, focusing on the complex interrelationships between the chemical structure and physical behavior of food polysaccharides. It covers individual polysaccharides in order of increasing molecular complexity.
Book Synopsis Fruit Pectin by : William Abner Rooker
Download or read book Fruit Pectin written by William Abner Rooker and published by . This book was released on 1928 with total page 206 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Science of Sugar Confectionery by : W. P. Edwards
Download or read book The Science of Sugar Confectionery written by W. P. Edwards and published by Royal Society of Chemistry. This book was released on 2000 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery. It is the background science of this latter category that is covered in The Science of Sugar Confectionery. The manufacture of confectionery is not a science based industry, as these products have traditionally been created by skilled confectioners working empirically. In fact, scientific understanding of the production process has only been acquired retroactively. Historically however, sugar confectionery has had technological synergies with the pharmaceutical industry, such as making sugar tablets and applying panned sugar coatings. This book gives an introduction to the subject, with some basic definitions and commonly used ingredients and then moves on to discuss the chemistry of various types of sugar confectionery. These include "sugar glasses" (boiled sweets), "grained sugar products" (fondants), toffees and fudges, "hydrocolloids" (gums, pastilles and jellies) and concludes with a chapter dedicated to sugar-free confectionery.
Download or read book Food written by Tom P. Coultate and published by Royal Society of Chemistry. This book was released on 2009 with total page 523 pages. Available in PDF, EPUB and Kindle. Book excerpt: As a source of detailed information on the chemistry of food this book is without equal. With a Foreword written by Heston Blumenthal the book investigates food components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller amounts (colours, flavours, vitamins and preservatives). Food borne toxins, allergens, pesticide residues and other undesirables are also given detailed consideration. Attention is drawn to the nutritional and health significance of food components. This classic text has been extensively rewritten for its 5th edition to bring it right up to date and many new topics have been introduced. Features include: "Special Topics" section at the end of each chapter for specialist readers and advanced students An exhaustive index and the structural formulae of over 500 food components Comprehensive listings of recent, relevant review articles and recommended books for further reading Frequent references to wider issues e.g. the evolutionary significance of lactose intolerance, fava bean consumption in relation to malaria and the legislative status of food additives. Food: The Chemistry of its Components will be of particular interest to students and teachers of food science, nutrition and applied chemistry in universities, colleges and schools. Its accessible style ensures that that anyone with an interest in food issues will find it invaluable. Extracts from reviews of previous editions: "very detailed and readable ... the author is to be congratulated" The British Nutrition Foundation, 1985 "a superb book to have by your side when you read your daily newspaper" New Scientist, 1989 "mandatory reading for food scientists, medical students ... and anyone else who has an interest in the food we eat" The Analyst, 1990 "...filled me with delight, curiosity and wonder. All of the chemistry is very clear and thorough. I heartily recommend it." The Chemical Educator, 1997 "...an invaluable source of information on the chemistry of food. It is clearly written and I can heartily recommend it." Chemistry and Industry, 2004 New, greatly enlarged or totally revised topics include: Acrylamide Resistant starch Pectins Gellan gum Glycaemic Index (GI) The elimination of trans fatty acids Fractionation of fats and oils Cocoa butter and chocolate The casein micelle Tea, flavonoids and health Antioxidant vitamins Soya phytoestrogens Legume toxins Pesticide residues Cow's milk and peanut allergies
Book Synopsis Preserving Summer's Bounty by : Susan McClure
Download or read book Preserving Summer's Bounty written by Susan McClure and published by Rodale. This book was released on 1998-04-15 with total page 388 pages. Available in PDF, EPUB and Kindle. Book excerpt: Preserving Summer's BountySurefire techniques and great recipes for keeping the harvest!
Book Synopsis Chemical and Functional Properties of Food Saccharides by : Piotr Tomasik
Download or read book Chemical and Functional Properties of Food Saccharides written by Piotr Tomasik and published by CRC Press. This book was released on 2003-10-20 with total page 441 pages. Available in PDF, EPUB and Kindle. Book excerpt: This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, a
Book Synopsis Esau's Plant Anatomy by : Ray F. Evert
Download or read book Esau's Plant Anatomy written by Ray F. Evert and published by John Wiley & Sons. This book was released on 2006-08-28 with total page 623 pages. Available in PDF, EPUB and Kindle. Book excerpt: This revision of the now classic Plant Anatomy offers a completely updated review of the structure, function, and development of meristems, cells, and tissues of the plant body. The text follows a logical structure-based organization. Beginning with a general overview, chapters then cover the protoplast, cell wall, and meristems, through to phloem, periderm, and secretory structures. "There are few more iconic texts in botany than Esau’s Plant Anatomy... this 3rd edition is a very worthy successor to previous editions..." ANNALS OF BOTANY, June 2007
Book Synopsis Handbook of Food Science, Technology, and Engineering - 4 Volume Set by : Y. H. Hui
Download or read book Handbook of Food Science, Technology, and Engineering - 4 Volume Set written by Y. H. Hui and published by CRC Press. This book was released on 2005-12-19 with total page 3539 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The
Book Synopsis Advances in Pectin and Pectinase Research by : A. G. J. Voragen
Download or read book Advances in Pectin and Pectinase Research written by A. G. J. Voragen and published by Springer Science & Business Media. This book was released on 2003-02-28 with total page 524 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is clearly demonstrated that significant progress has been made during the past seven years.
