Pectin: Technological and Physiological Properties

1. Auflage 2020
ISBN: 978-3-030-53420-2
Verlag: Springer International Publishing

Buch, Englisch, 207 Seiten, Format (B × H): 160 mm x 241 mm, Gewicht: 500 g

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 combinationof 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. 

Zielgruppe

Research

Autoren/Hrsg.

Kontogiorgos, Vassilis

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Chapter 1 Biosynthesis, Localisation, and Function of Pectins in Plants.- Chapter 2 Pectin Structure.- Chapter 3 Pectin Degrading Enzymes.- Chapter 4 Isolation and Characterisation of Pectin.- Chapter 5 Emulsification Properties of Pectin.- Chapter 6 Edible Films and Coatings with Pectin.- Chapter 7 Pectin Gelation and its Assembly into Functional Materials.- Chapter 8 Digestion and Metabolism of Pectin.- Chapter 9 Pectin Bioactivity.- Chapter 10 Pectin as Drug-Release Vehicle

Über Autor(innen)

Dr Kontogiorgos is a food scientist by training having received all his degrees  in Food Science from the Aristotle University of Thessaloniki, Greece (B.Sc. and M.Sc.) and University of Guelph, Canada (Ph.D.). He has worked as an NSERC research fellow at the Agriculture and Agri-Food Canada (Canada) and as faculty member at the Department of Biological Sciences, University of Huddersfield (UK) before joining the School of Agriculture and Food Sciences at the University of Queensland (Australia). 

Dr Kontogiorgos research interests are focused on the area of polysaccharide isolation and characterisation with particular interest on pectin extraction and functionality. He is also working on the physical chemistry of colloidal systems that are fabricated with pectin and other polysaccharides. Dr Kontogiorgos is associate editor of Food Hydrocolloids and Food Biophysics.