Pectins : : The New-Old Polysaccharides / / edited by Martin A. Masuelli.
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, pha...
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Place / Publishing House: | London : : IntechOpen,, 2022. |
Year of Publication: | 2022 |
Language: | English |
Physical Description: | 1 online resource (168 pages) |
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Pectins : The New-Old Polysaccharides / edited by Martin A. Masuelli. Pectins London : IntechOpen, 2022. 1 online resource (168 pages) text txt rdacontent computer c rdamedia online resource cr rdacarrier Description based on publisher supplied metadata and other sources. 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. 1. Production of Pectin from Citrus Residues: Process Alternatives and Insights on Its Integration under the Biorefinery Concept -- 2. Sustainable Horticultural Waste Management: Industrial and Environmental Perspective -- 3. Biotechnology Applications in the Pectin Industry -- 4. Fungal Pectinases in Food Technology -- 5. The Microbial Degradation for Pectin -- 6. Pectin-Based Scaffolds for Tissue Engineering Applications -- 7. Pharmaceutical Applications of Pectin -- 8. Effect of Cross-Linking Agent on Mechanical and Permeation Properties of Criolla Orange Pectin. Pectin. 1-83969-596-X Masuelli, Martin A., editor. |
language |
English |
format |
eBook |
author2 |
Masuelli, Martin A., |
author_facet |
Masuelli, Martin A., |
author2_variant |
m a m ma mam |
author2_role |
TeilnehmendeR |
title |
Pectins : The New-Old Polysaccharides / |
spellingShingle |
Pectins : The New-Old Polysaccharides / 1. Production of Pectin from Citrus Residues: Process Alternatives and Insights on Its Integration under the Biorefinery Concept -- 2. Sustainable Horticultural Waste Management: Industrial and Environmental Perspective -- 3. Biotechnology Applications in the Pectin Industry -- 4. Fungal Pectinases in Food Technology -- 5. The Microbial Degradation for Pectin -- 6. Pectin-Based Scaffolds for Tissue Engineering Applications -- 7. Pharmaceutical Applications of Pectin -- 8. Effect of Cross-Linking Agent on Mechanical and Permeation Properties of Criolla Orange Pectin. |
title_sub |
The New-Old Polysaccharides / |
title_full |
Pectins : The New-Old Polysaccharides / edited by Martin A. Masuelli. |
title_fullStr |
Pectins : The New-Old Polysaccharides / edited by Martin A. Masuelli. |
title_full_unstemmed |
Pectins : The New-Old Polysaccharides / edited by Martin A. Masuelli. |
title_auth |
Pectins : The New-Old Polysaccharides / |
title_alt |
Pectins |
title_new |
Pectins : |
title_sort |
pectins : the new-old polysaccharides / |
publisher |
IntechOpen, |
publishDate |
2022 |
physical |
1 online resource (168 pages) |
contents |
1. Production of Pectin from Citrus Residues: Process Alternatives and Insights on Its Integration under the Biorefinery Concept -- 2. Sustainable Horticultural Waste Management: Industrial and Environmental Perspective -- 3. Biotechnology Applications in the Pectin Industry -- 4. Fungal Pectinases in Food Technology -- 5. The Microbial Degradation for Pectin -- 6. Pectin-Based Scaffolds for Tissue Engineering Applications -- 7. Pharmaceutical Applications of Pectin -- 8. Effect of Cross-Linking Agent on Mechanical and Permeation Properties of Criolla Orange Pectin. |
isbn |
1-83969-597-8 1-83969-596-X |
callnumber-first |
T - Technology |
callnumber-subject |
TP - Chemical Technology |
callnumber-label |
TP248 |
callnumber-sort |
TP 3248 P4 P438 42022 |
illustrated |
Not Illustrated |
dewey-hundreds |
600 - Technology |
dewey-tens |
660 - Chemical engineering |
dewey-ones |
664 - Food technology |
dewey-full |
664.25 |
dewey-sort |
3664.25 |
dewey-raw |
664.25 |
dewey-search |
664.25 |
work_keys_str_mv |
AT masuellimartina pectinsthenewoldpolysaccharides AT masuellimartina pectins |
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(CKB)5700000000338557 (NjHacI)995700000000338557 (EXLCZ)995700000000338557 |
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cr |
is_hierarchy_title |
Pectins : The New-Old Polysaccharides / |
author2_original_writing_str_mv |
noLinkedField |
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1764995748855808000 |
fullrecord |
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