Register of the University of California
Author: University of California (1868-1952)
Publisher:
Published: 1926
Total Pages: 876
ISBN-13:
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Author: University of California (1868-1952)
Publisher:
Published: 1926
Total Pages: 876
ISBN-13:
DOWNLOAD EBOOKAuthor: California. University
Publisher:
Published: 1925
Total Pages: 1912
ISBN-13:
DOWNLOAD EBOOKAuthor: University of California, Berkeley
Publisher:
Published: 1926
Total Pages: 872
ISBN-13:
DOWNLOAD EBOOKAuthor: University of California (System)
Publisher:
Published: 1926
Total Pages: 874
ISBN-13:
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Publisher: BoD – Books on Demand
Published: 2020-01-22
Total Pages: 180
ISBN-13: 1789840716
DOWNLOAD EBOOKThis 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: Fons Voragen
Publisher: Springer
Published: 2013-03-09
Total Pages: 493
ISBN-13: 9401703310
DOWNLOAD EBOOKThe second international symposium on Pectins and Pectinases was organised by Wageningen University and Research Centre and was held in Rotterdam, May 6-10, 2001. This fruitful meeting was attended by around 130 participants from more than 20 countries, representing almost all of the groups/industries working worldwide on pectins and pectinases. Following the first meeting on this subject held in December 1995, the symposium definitely forms a platform for researchers and industries working in the field, all within their own discipline and expertise. The symposium book contains most keynote lectures and other oral presentations and provides an update about the current research. It is clearly demonstrated that significant progress has been made during the past seven years. The progress in the elucidation of the chemical structure of pectin and mode of action and 3-D structure of the pectin-degrading enzymes allows us more and more to identify (and influence) the functionality of pectins and pectic enzymes, both in vitro after isolation as well as in the plants themselves (in planta). Other contributions deal with new applications of both pectin and pectin-degrading enzymes, while more and more attention is paid to health and nutritional aspects of pectins.
Author: Vinay Kumar
Publisher: Bentham Science Publishers
Published: 2023-10-23
Total Pages: 321
ISBN-13: 9815123084
DOWNLOAD EBOOKThis volume is a comprehensive compilation of reviews that show how various waste products can be used to produce useful products. Thirteen chapters highlight the following topics: - applications of plant-derived and fruit waste for value-added product formation; - fuel and chemical production from lignin - food waste bioconversion to high-value products - organic residues valorization for value-added chemicals - valorization of waste plastics to produce fuels and chemicals - food valorization for bioplastic production and concepts of circular economy in the valorization process. Chapters are written in an organized and strategic manner and also include the references from recent years. It will help students and researchers to quickly learn about modern waste valorization practices and advance their knowledge on the subject. The book is suitable as a reference for courses in environmental science, chemical engineering and agriculture. It also serves as a guide for trainees, managers and readers involved in waste management, sustainability and value-added product supply chains.
Author: Zeki Berk
Publisher: Academic Press
Published: 2016-07-05
Total Pages: 332
ISBN-13: 0128031484
DOWNLOAD EBOOKCitrus Fruit Processing offers a thorough examination of citrus—from its physiology and production to its processing, including packaging and by-product processing. Beginning with foundational information on agricultural practices, biology, and harvesting, Citrus Fruit Processing goes on to describe processing in the context of single-strength juices, concentrated juices, preserves, and nutrition. New technologies are constantly emerging in food processing, and citrus processing is no different. This book provides researchers with much-needed information on these technologies, including state-of-the-art methodologies, all in one volume. - Offers completely up-to-date coverage of scientific research on citrus and processing technology - Explores all aspects of citrus and its processing, including biochemistry, technology, and health - Provides an easy-to-follow organization that highlights the many aspects of citrus processing, including agricultural practices, juice processing, byproducts, and safety - Describes processing in the context of single-strength juices, concentrated juices, preserves, and nutrition
Author: United States. Bureau of Agricultural and Industrial Chemistry
Publisher:
Published: 1944
Total Pages: 836
ISBN-13:
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Publisher:
Published: 1948
Total Pages: 560
ISBN-13:
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