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010   $a3-030-53421-9
024 7 $a10.1007/978-3-030-53421-9
035   $a(CKB)4100000011479533
035   $a(DE-He213)978-3-030-53421-9
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035   $a(PPN)258307250
035   $a(EXLCZ)994100000011479533
100   $a20210303d2020      uy             0
101 0 $aeng
135   $aurnn#008mamaa
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aPectin $etechnological and physiological properties /$fVassilis Kontogiorgos, editor
205   $a1st ed. 2020.
210  1$aCham, Switzerland :$cSpringer,$d[2020]
210  4$d©2020
215   $a1 online resource (XI, 207 p. 23 illus., 20 illus. in color.)
311   $a3-030-53420-0 
320   $aIncludes bibliographical references.
327   $aChapter 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.
330   $aThis 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. .
606   $aFood$xBiotechnology
606   $aPectina$2thub
606   $aBiotecnologia alimentària$2thub
608   $aLlibres electrònics$2thub
615  0$aFood$xBiotechnology.
615  7$aPectina
615  7$aBiotecnologia alimentària
676   $a664.024
702   $aKontogiorgos$b Vassilis
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910424634903321
996   $aPectin$92509611
997   $aUNINA