The Chemistry and Technology of Pectin
The Chemistry and Technology of Pectin

Author: Reginald H. Walter

Publisher: Academic Press

Published: 2012-12-02

Total Pages: 291

ISBN-13: 0080926444

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A 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

Pectin: Technological and Physiological Properties
Pectin: Technological and Physiological Properties

Author: Vassilis Kontogiorgos

Publisher: Springer Nature

Published: 2020-10-01

Total Pages: 207

ISBN-13: 3030534219

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​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.

Pectin
Pectin

Author: Phillip L. Bush

Publisher:

Published: 2014-01-01

Total Pages: 288

ISBN-13: 9781633214385

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Pectins are biopolymers with multiple applications because of their structural diversity and complexity. Although pectins from different sources have some common structural characteristics, many aspects of the common structure change according to the species and the physiological stage of the plant. Moreover, the application of pectin is determined by its chemical features, including galacturonic acid content, methoxyl content, degree of esterification and acetyl value. The most traditional raw materials used for the extraction of pectins are either apple pomace or citrus peels that are supplied as by-products of juice production. Both materials contain significant amounts of pectic substances, but with different chemical characteristics that make them suitable for specific applications. Considering that pectin is widely used as a functional ingredient, many researchers have been testing the use of other materials and alternative methods of extraction for industrial exploitation. This book discusses the chemical properties of pectin. It addition, it includes the uses and health benefits that pectin may have.

Physico-Chemical Aspects of Food Processing
Physico-Chemical Aspects of Food Processing

Author: S.T. Beckett

Publisher: Springer Science & Business Media

Published: 1995

Total Pages: 490

ISBN-13: 9780751402407

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This book provides an in-depth study of the changes which occur in the components of food when they are subjected to processing. The book is divided into two distinct parts. in the first part the fundamental changes are examined from a scientific point of view. These include: Vapor pressure and water activity; Glass transition; Emulsion technology; Maillard (Browning) reaction; Rheology; Foams; Gells and gelling; Fat eutectics and crystallization; Surface effects; Fermentation; Change in cell structure. In the second part of the book these changes are reviewed as to how they are important to different parts of the food industry. Chapters included concern: Dairy products; Cakes, baking, and bread making; Meat and fish; Fruits and vegetables; Preserves and jellies; Sugar and confectionery; Chocolate; Extruded products; Sauces, pickles, and condiments; Alcoholic drinks; and Multicomponent products.

Advances in Potato Chemistry and Technology
Advances in Potato Chemistry and Technology

Author: Jaspreet Singh

Publisher: Academic Press

Published: 2009-07-22

Total Pages: 523

ISBN-13: 0080921914

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Developments in potato chemistry, including identification and use of the functional components of potatoes, genetic improvements and modifications that increase their suitability for food and non-food applications, the use of starch chemistry in non-food industry and methods of sensory and objective measurement have led to new and important uses for this crop. Advances in Potato Chemistry and Technology presents the most current information available in one convenient resource.The expert coverage includes details on findings related to potato composition, new methods of quality determination of potato tubers, genetic and agronomic improvements, use of specific potato cultivars and their starches, flours for specific food and non-food applications, and quality measurement methods for potato products. - Covers potato chemistry in detail, providing key understanding of the role of chemical compositions on emerging uses for specific food and non-food applications - Presents coverage of developing areas, related to potato production and processing including genetic modification of potatoes, laboratory and industry scale sophistication, and modern quality measurement techniques to help producers identify appropriate varieties based on anticipated use - Explores novel application uses of potatoes and potato by-products to help producers identify potential areas for development of potato variety and structure

Chemistry and Function of Pectins
Chemistry and Function of Pectins

Author: Marshall L. Fishman

Publisher:

Published: 1986

Total Pages: 304

ISBN-13:

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Explores 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.

Chemistry and Technology of Plant Substances
Chemistry and Technology of Plant Substances

Author: Alexander V. Kutchin

Publisher: CRC Press

Published: 2017-07-28

Total Pages: 324

ISBN-13: 1351800280

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Chemistry and Technology of Plant Substances: Chemical and Biochemical Aspects demonstrates the progress and promise of developing new chemical substances from renewable sources of chemical raw materials. The volume brings together new achievements in the field of research and processing of plant raw materials and the synthesis of natural compounds for the production of biologically active substances and drugs. The volume looks closely at the rational use of renewable raw materials, which is the source of new compounds and intermediates for the chemical industry. It covers a wide range of problems associated with the use of the components of plants to produce new substances with a wide variety of purposes. According to the latest estimates, plants form about a million chemical substances. In some cases, plant products have pharmacological or biological activity that can be of therapeutic benefit in treating diseases. In addition, due to the structural diversity of plant material, chemical synthesis is easily reachable. Synthetic analogs of natural products with improved potency and safety can be prepared by chemical synthesis. Such synthetic analogs are safer for humans. Plant materials are often used as starting points for drug discovery. Chemistry and Technology of Plant Substances: Chemical and Biochemical Aspects presents the theoretical trends and recent practical achievements on complex processing of plant-based raw materials. Low molecular weight components, isolated from plant material, are widely used in fine organic synthesis. High molecular weight polysaccharides of conifers and other greens, such as pectin and hemicellulose, are the basis for the creation of anticoagulants and other drugs. The range of research papers presented in the book is quite wide: from fundamental and applied problems of wood chemistry and organic synthesis to biological activity of natural compounds. The book provides valuable information for those skilled in organic chemistry, chemical engineers, researchers and scientists as well as for faculty and upper-level students. This volume, Chemistry and Technology of Plant Substances: Chemical and Biochemical Aspects, was created on the initiative of Emanuel Institute of Biochemical Physics of the Russian Academy of Sciences (Moscow) and the Institute of Chemistry of Komi Scientific Center of Ural Branch of the Russian Academy of Sciences (Syktyvkar).

Pectins
Pectins

Author:

Publisher: BoD – Books on Demand

Published: 2020-01-22

Total Pages: 180

ISBN-13: 1789840716

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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.

Introduction to the Chemistry of Food
Introduction to the Chemistry of Food

Author: Michael Zeece

Publisher: Academic Press

Published: 2020-01-30

Total Pages: 432

ISBN-13: 0128117265

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Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats. - Describes the major and minor components of food - Explains the functional properties contributed by proteins, carbohydrates and lipids in food - Explores the chemical and enzymatic reactions affecting food attributes (color, flavor and nutritional quality) - Describes the gut microbiome and influence of food components on its microbial population - Reviews major food systems and novel sources of food protein

Chemical Technology
Chemical Technology

Author: F. A. Henglein

Publisher: Elsevier

Published: 2013-09-11

Total Pages: 917

ISBN-13: 1483160254

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Chemical Technology is based on lectures the author gave at the Technische Hochschule of Karlsruhe and at the University of Freiburg. Part 1 of this book deals with chemical technology and describes subjects dealing with apparatus, unit operations, and chemical economics. The text reviews industrial chemical reactions, raw materials preparation for reaction, thermal and catalytic processes, and a history of chemical technology. This part also addresses transportation, storage of raw materials, and the design and construction of a chemical factory. Part 2 concerns special chemical technology, including topics such as raw material upgrading; processing of products in the chemical industry; and unit processes application toward consumer goods production. This part reviews materials sourcing from animals, minerals, and vegetables, such as processing of products from living organisms, the recovery of sugar, starch, and other carbohydrates. The book also reviews products of the chemical industry including low-molecular weight consumer goods, detergents, aromas, explosives, plastics, elastomers, synthetic leather, textile, and some building materials. Chemistry students, chemical and process technology students, and mechanical engineering students with interest in chemistry will find this book valuable.