Editors:
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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Table of contents (10 chapters)
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Front Matter
About this book
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.
Editors and Affiliations
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School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Australia
Vassilis Kontogiorgos
About the editor
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.
Bibliographic Information
Book Title: Pectin: Technological and Physiological Properties
Editors: Vassilis Kontogiorgos
DOI: https://doi.org/10.1007/978-3-030-53421-9
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: Springer Nature Switzerland AG 2020
Hardcover ISBN: 978-3-030-53420-2Published: 02 October 2020
Softcover ISBN: 978-3-030-53423-3Published: 03 October 2021
eBook ISBN: 978-3-030-53421-9Published: 01 October 2020
Edition Number: 1
Number of Pages: XI, 207
Number of Illustrations: 3 b/w illustrations, 20 illustrations in colour
Topics: Food Science, Organic Chemistry