Pectins

Author : H.A. Schols,R.G.F. Visser,A.G.J. Voragen
Publisher : BRILL
Page : 331 pages
File Size : 54,7 Mb
Release : 2023-09-04
Category : Technology & Engineering
ISBN : 9789086866779

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Pectins and pectinases by H.A. Schols,R.G.F. Visser,A.G.J. Voragen Pdf

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.

Author : Vassilis Kontogiorgos
Publisher : Springer Nature
Page : 207 pages
File Size : 50,8 Mb
Release : 2020-10-01
Category : Technology & Engineering
ISBN : 9783030534219

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Pectin: Technological and Physiological Properties by Vassilis Kontogiorgos Pdf

​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 : Anonim
Publisher : BoD – Books on Demand
Page : 180 pages
File Size : 45,9 Mb
Release : 2020-01-22
Category : Science
ISBN : 9781789840711

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Pectins by Anonim Pdf

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 : Martin Alberto Masuelli
Publisher : BoD – Books on Demand
Page : 168 pages
File Size : 49,5 Mb
Release : 2022-07-06
Category : Science
ISBN : 9781839695964

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Pectins by Martin Alberto Masuelli Pdf

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.

Author : Vickie A. Vaclavik,Elizabeth W. Christian
Publisher : Springer Science & Business Media
Page : 565 pages
File Size : 51,6 Mb
Release : 2007-12-03
Category : Technology & Engineering
ISBN : 9780387699400

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Essentials of Food Science by Vickie A. Vaclavik,Elizabeth W. Christian Pdf

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.

Author : Yiu H. Hui
Publisher : CRC Press
Page : 900 pages
File Size : 50,7 Mb
Release : 2006
Category : Business & Economics
ISBN : 9780849398483

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Handbook of Food Science, Technology, and Engineering by Yiu H. Hui Pdf

Author : Alistair M. Stephen
Publisher : CRC Press
Page : 676 pages
File Size : 47,8 Mb
Release : 1995-06-05
Category : Technology & Engineering
ISBN : 0824793536

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Food Polysaccharides and Their Applications by Alistair M. Stephen Pdf

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.

Author : Laszlo Somogyi,Diane M. Barrett,Y. H. Hui
Publisher : CRC Press
Page : 576 pages
File Size : 42,8 Mb
Release : 1996-05-31
Category : Technology & Engineering
ISBN : 1566763835

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Processing Fruits by Laszlo Somogyi,Diane M. Barrett,Y. H. Hui Pdf

This Publication presents information about the latest developments in fruit processing. Volume 2 covers the important processed fruit and nut commodities and discusses the process technologies applied to them. The reader will find representative examples for each major fruit category, including: pome fruits, drupe fruits, grapes and other berries, citrus and other tropical and subtropical fruits, oil fruits, and nuts. The global character of the fruit industry is confirmed by the participation of contributing authors from six countries; each of the authors has first-hand academic research, or industrial experience related to their topics. We have made a concerted effort to provide the reader with comprehensive and current information on a wide variety of fruits and processes.

Author : W. P. Edwards
Publisher : Royal Society of Chemistry
Page : 180 pages
File Size : 47,6 Mb
Release : 2000
Category : Cooking
ISBN : 0854045937

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The Science of Sugar Confectionery by W. P. Edwards Pdf

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.

Author : Tom P. Coultate
Publisher : Royal Society of Chemistry
Page : 523 pages
File Size : 44,7 Mb
Release : 2009
Category : Education
ISBN : 9780854041114

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Food by Tom P. Coultate Pdf

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

Author : Susan McClure
Publisher : Rodale
Page : 388 pages
File Size : 51,6 Mb
Release : 1998-04-15
Category : Cooking
ISBN : 0875969798

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Preserving Summer's Bounty by Susan McClure Pdf

Preserving Summer's BountySurefire techniques and great recipes for keeping the harvest!

Author : Piotr Tomasik
Publisher : CRC Press
Page : 440 pages
File Size : 49,7 Mb
Release : 2003-10-20
Category : Technology & Engineering
ISBN : 9780203495728

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Chemical and Functional Properties of Food Saccharides by Piotr Tomasik Pdf

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

Author : Ray F. Evert
Publisher : John Wiley & Sons
Page : 623 pages
File Size : 45,6 Mb
Release : 2006-08-28
Category : Science
ISBN : 9780470047378

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Esau's Plant Anatomy by Ray F. Evert Pdf

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

Author : Y. H. Hui,Frank Sherkat
Publisher : CRC Press
Page : 3632 pages
File Size : 40,5 Mb
Release : 2005-12-19
Category : Technology & Engineering
ISBN : 9781466507876

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Handbook of Food Science, Technology, and Engineering - 4 Volume Set by Y. H. Hui,Frank Sherkat Pdf

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

Author : James N. BeMiller
Publisher : Elsevier
Page : 440 pages
File Size : 46,7 Mb
Release : 2018-10-01
Category : Technology & Engineering
ISBN : 9780128134382

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Carbohydrate Chemistry for Food Scientists by James N. BeMiller Pdf

Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new edition is fully revised, expanded and redesigned as an easy-to-read resource for students and professionals who need to understand this specialized area. The new edition provides practical information on the specific uses of carbohydrates, the functionalities delivered by specific carbohydrates, and the process for choosing carbohydrate ingredients for specific product applications. Readers will learn basic and specific applications of food carbohydrate organic and physical chemistry through clearly explained presentations of mono-, oligo-, and polysaccharides and their chemistry. This new edition includes expanded sections on Maillard browning reaction, dietary fiber, fat mimetics, and polyols, in addition to discussions of physical properties, imparted functionalities, and actual applications. It is an invaluable resource on the chemistry of food carbohydrates for advanced undergraduate and graduate students, and a concise, user-friendly, applied reference book for food science professionals. Identifies structures and chemistry of all food carbohydrates – monosaccharides, oligosaccharides and polysaccharides Covers the behavior and functionality of carbohydrates within foods Contains extensive coverage of the structures and properties of individual polysaccharides, including cellulose, inulin, gellans and pectins, amongst others