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Pectin: Technological and Physiological Properties

Editors: Kontogiorgos, Vassilis (Ed.)

  • Presents the technological and physiological properties of pectin, encompassing all of the essential information a researcher needs to fully understand their function and use in foods
  • Utilizes basic information on pectin as well as recent technological advances in order to present a comprehensive overview on this important aspect
  • Designed to be the primary resource for individuals seeking an up to date reference work covering all the necessary informational and functional aspects of pectin
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Buy this book

eBook £87.50
price for United Kingdom (gross)
  • The eBook version of this title will be available soon
  • Due: December 12, 2020
  • ISBN 978-3-030-53421-9
  • Digitally watermarked, DRM-free
  • Included format:
  • ebooks can be used on all reading devices
Hardcover £109.99
price for United Kingdom (gross)
  • Due: December 12, 2020
  • ISBN 978-3-030-53420-2
  • Free shipping for individuals worldwide
  • Immediate ebook access, if available*, with your print order
About this book

​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. 

About the authors

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.

Buy this book

eBook £87.50
price for United Kingdom (gross)
  • The eBook version of this title will be available soon
  • Due: December 12, 2020
  • ISBN 978-3-030-53421-9
  • Digitally watermarked, DRM-free
  • Included format:
  • ebooks can be used on all reading devices
Hardcover £109.99
price for United Kingdom (gross)
  • Due: December 12, 2020
  • ISBN 978-3-030-53420-2
  • Free shipping for individuals worldwide
  • Immediate ebook access, if available*, with your print order
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Bibliographic Information

Bibliographic Information
Book Title
Pectin: Technological and Physiological Properties
Editors
  • Vassilis Kontogiorgos
Copyright
2020
Publisher
Springer International Publishing
Copyright Holder
Springer Nature Switzerland AG
eBook ISBN
978-3-030-53421-9
DOI
10.1007/978-3-030-53421-9
Hardcover ISBN
978-3-030-53420-2
Edition Number
1
Number of Pages
IV, 254
Number of Illustrations
3 b/w illustrations, 20 illustrations in colour
Topics

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