Pectins : : The New-Old Polysaccharides /

Pectins : : The New-Old Polysaccharides / / edited by Martin A. Masuelli.

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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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TeilnehmendeR:
Masuelli, Martin A.,
Place / Publishing House:London : : IntechOpen,, 2022.
Year of Publication:2022
Language:English
Physical Description:1 online resource (168 pages)
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spelling 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
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is_hierarchy_title Pectins : The New-Old Polysaccharides /
author2_original_writing_str_mv noLinkedField
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