Physico-chemical Studies on Pectins
Author: William C. Devine
Publisher:
Published: 1974
Total Pages:
ISBN-13:
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Author: William C. Devine
Publisher:
Published: 1974
Total Pages:
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DOWNLOAD EBOOKAuthor: Lucia Eola Edson
Publisher:
Published: 1928
Total Pages: 38
ISBN-13:
DOWNLOAD EBOOKAuthor: Shaila Ram Battu
Publisher:
Published: 1983
Total Pages: 184
ISBN-13:
DOWNLOAD EBOOKAuthor: Lucia Eola Edson
Publisher:
Published: 1928
Total Pages: 40
ISBN-13:
DOWNLOAD EBOOKAuthor: Ian W. Cottrell
Publisher:
Published: 1968
Total Pages: 0
ISBN-13:
DOWNLOAD EBOOKAuthor: Lucia E. Edson
Publisher:
Published: 1928
Total Pages: 31
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DOWNLOAD EBOOKAuthor: Marshall L. Fishman
Publisher:
Published: 1986
Total Pages: 304
ISBN-13:
DOWNLOAD EBOOKExplores the physical, biochemical, and functional properties of pectin. Examines the role of pectin as an important food fiber, a major plant cell wall component, and a ubiquitous nutritional factor and gelling agent in foods. Assembles chapters from leading pectin researchers to produce a multidisciplinary volume that will advance pectin research through cross fertilization of sound research ideas. Promotes a better understanding of the chemical and functional properties of pectins.
Author: Reginald H. Walter
Publisher: Academic Press
Published: 2012-12-02
Total Pages: 291
ISBN-13: 0080926444
DOWNLOAD EBOOKA 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
Author: J. Visser
Publisher: Elsevier
Published: 1996-12-06
Total Pages: 1011
ISBN-13: 0080544606
DOWNLOAD EBOOKPectins are one of the classes of complex structural plant cell wall polysaccharides. They are localized in the middle lamella and primary cell wall of higher plants. Pectins have a long-standing use as gelling agents whereas their enzymatic degradation or modification plays an important role in the processing of agricultural crops and the manufacturing of foods and beverages. Progress in pectin and pectinase research has been most prominent in two areas over the past 5 years. The first one concerns the analysis and elucidation of the complex chemical structure of pectin and identification of novel enzymes involved in the degradation of these structures. The second area concerns the mode of action and the 3-dimensional structure of various pectin degrading enzymes as well as the cloning of a large number of genes encoding enzymes involved in pectin degradation and modification. This book covers the following topics. First the structural, physical and chemical properties of pectin are treated followed by information about its biosynthesis and about the biological effects of pectin and its degradation products in biological systems such as plant-pathogen interactions and human nutrition. Identification of novel enzymes, the mode of action of different pectinases and the 3-D structure of bacterial pectate lyases forms the second block. This is followed by the genetics and regulation of pectinase biosynthesis in saprophytic and phytopathogenic microbial systems as well as in plant systems. Finally, developments in pectin manufacturing and application of pectinases in traditional (food, beverage) and novel technologies are treated. This book is meant for those actively involved in fundamental and applied aspects of pectin and pectinase research but it is also of value for those interested in plant cell wall biosynthesis and architecture, phytopathology, food technology and human nutrition. This book not only reflects the present status of research in the field but it will turn out to be a very useful reference work as well.
Author: Reinhold Frederick Stuewer
Publisher:
Published: 1938
Total Pages: 424
ISBN-13:
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