02147nam 2200385 450 991063398030332120230324114534.01-83969-597-810.5772/intechopen.94714(CKB)5700000000338557(NjHacI)995700000000338557(EXLCZ)99570000000033855720230324d2022 uy 0engur|||||||||||txtrdacontentcrdamediacrrdacarrierPectins The New-Old Polysaccharides /edited by Martin A. MasuelliLondon :IntechOpen,2022.1 online resource (168 pages)1-83969-596-X 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 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.Pectins PectinPectin.664.25Masuelli Martin A.NjHacINjHaclBOOK9910633980303321Pectins2957750UNINA