Pectins and pectinases:
Pectin extracted from suitable plant sources is used as food ingredient for its gelling, stabilizing and thickening functionalities. Pectic substances also have a great impact on the quality of fresh and processed foods particularly fruits and vegetables. Plant products, fresh, extracted or processe...
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Wageningen, The Netherlands
Wageningen Academic Publishers
2009
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| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | Pectin extracted from suitable plant sources is used as food ingredient for its gelling, stabilizing and thickening functionalities. Pectic substances also have a great impact on the quality of fresh and processed foods particularly fruits and vegetables. Plant products, fresh, extracted or processed, constitute a large part of the human diet. As a fibre, naturally present in these food products, pectic substances fulfil a nutritional function and are increasingly of interest as a health promoting polysaccharide. Pectin is one of the major components of the cell wall of dicotyledonous plants and probably one of the most complex macromolecules in nature. This book provides an update account of the most significant state of the art research on pectin and demonstrates that significant progress has been made in recent years. The book addresses progress made in the fields of biosynthesis and health modulating activities of pectin fractions, among other |
| Beschreibung: | Includes bibliographical references and index pt. 1. Structure of pectins -- pt. 2. Pectinases -- pt. 3. Pectins in plant cell walls -- pt. 4. Functionality and applications of pectins -- pt. 5. Health aspects of pectins |
| Beschreibung: | 1 Online-Ressource (331 Seiten) Illustrationen |
| ISBN: | 9789086866779 9086866778 |
| DOI: | 10.3920/978-90-8686-677-9 |
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| 245 | 1 | 0 | |a Pectins and pectinases |c edited by H.A. Schols, R.G.F. Visser and A.G.J. Voragen |
| 264 | 1 | |a Wageningen, The Netherlands |b Wageningen Academic Publishers |c 2009 | |
| 300 | |a 1 Online-Ressource (331 Seiten) |b Illustrationen | ||
| 336 | |b txt |2 rdacontent | ||
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| 338 | |b cr |2 rdacarrier | ||
| 500 | |a Includes bibliographical references and index | ||
| 500 | |a pt. 1. Structure of pectins -- pt. 2. Pectinases -- pt. 3. Pectins in plant cell walls -- pt. 4. Functionality and applications of pectins -- pt. 5. Health aspects of pectins | ||
| 520 | |a Pectin extracted from suitable plant sources is used as food ingredient for its gelling, stabilizing and thickening functionalities. Pectic substances also have a great impact on the quality of fresh and processed foods particularly fruits and vegetables. Plant products, fresh, extracted or processed, constitute a large part of the human diet. As a fibre, naturally present in these food products, pectic substances fulfil a nutritional function and are increasingly of interest as a health promoting polysaccharide. Pectin is one of the major components of the cell wall of dicotyledonous plants and probably one of the most complex macromolecules in nature. This book provides an update account of the most significant state of the art research on pectin and demonstrates that significant progress has been made in recent years. The book addresses progress made in the fields of biosynthesis and health modulating activities of pectin fractions, among other | ||
| 650 | 4 | |a Pectin / fast / (OCoLC)fst01056320 | |
| 650 | 4 | |a Polygalacturonase / fast / (OCoLC)fst01070458 | |
| 650 | 4 | |a Pectin | |
| 650 | 4 | |a Polygalacturonase | |
| 653 | |a Pektine ; IND: s ; SWD-ID: 41736114 | ||
| 653 | |a Polygalacturonase ; IND: s ; SWD-ID: 41751917 | ||
| 653 | |a pectinen | ||
| 653 | |a pectins | ||
| 653 | |a biochemie | ||
| 653 | |a biochemistry | ||
| 653 | |a plantaardige producten | ||
| 653 | |a plant products | ||
| 653 | |a voedselsamenstelling | ||
| 653 | |a food composition | ||
| 653 | |a Chemistry of Food Components | ||
| 653 | |a Plant Biotechnology | ||
| 653 | |a Chemie van voedselcomponenten | ||
| 653 | |a Plantenbiotechnologie | ||
| 700 | 1 | |a Schols, Henk A. |d 1956- |e Sonstige |4 oth | |
| 700 | 1 | |a Visser, Richard |e Sonstige |4 oth | |
| 700 | 1 | |a Voragen, A. G. J. |e Sonstige |4 oth | |
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Datensatz im Suchindex
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| dewey-full | 572.5/662 |
| dewey-hundreds | 500 - Natural sciences and mathematics |
| dewey-ones | 572 - Biochemistry |
| dewey-raw | 572.5/662 |
| dewey-search | 572.5/662 |
| dewey-sort | 3572.5 3662 |
| dewey-tens | 570 - Biology |
| discipline | Biologie |
| discipline_str_mv | Biologie |
| doi_str_mv | 10.3920/978-90-8686-677-9 |
| format | Electronic eBook |
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| id | DE-604.BV047030155 |
| illustrated | Not Illustrated |
| index_date | 2024-07-03T16:01:59Z |
| indexdate | 2024-07-10T09:00:37Z |
| institution | BVB |
| isbn | 9789086866779 9086866778 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-032437448 |
| oclc_num | 795585732 1224485149 |
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| physical | 1 Online-Ressource (331 Seiten) Illustrationen |
| psigel | ZDB-264-WAEB |
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| spelling | Pectins and pectinases edited by H.A. Schols, R.G.F. Visser and A.G.J. Voragen Wageningen, The Netherlands Wageningen Academic Publishers 2009 1 Online-Ressource (331 Seiten) Illustrationen txt rdacontent c rdamedia cr rdacarrier Includes bibliographical references and index pt. 1. Structure of pectins -- pt. 2. Pectinases -- pt. 3. Pectins in plant cell walls -- pt. 4. Functionality and applications of pectins -- pt. 5. Health aspects of pectins Pectin extracted from suitable plant sources is used as food ingredient for its gelling, stabilizing and thickening functionalities. Pectic substances also have a great impact on the quality of fresh and processed foods particularly fruits and vegetables. Plant products, fresh, extracted or processed, constitute a large part of the human diet. As a fibre, naturally present in these food products, pectic substances fulfil a nutritional function and are increasingly of interest as a health promoting polysaccharide. Pectin is one of the major components of the cell wall of dicotyledonous plants and probably one of the most complex macromolecules in nature. This book provides an update account of the most significant state of the art research on pectin and demonstrates that significant progress has been made in recent years. The book addresses progress made in the fields of biosynthesis and health modulating activities of pectin fractions, among other Pectin / fast / (OCoLC)fst01056320 Polygalacturonase / fast / (OCoLC)fst01070458 Pectin Polygalacturonase Pektine ; IND: s ; SWD-ID: 41736114 Polygalacturonase ; IND: s ; SWD-ID: 41751917 pectinen pectins biochemie biochemistry plantaardige producten plant products voedselsamenstelling food composition Chemistry of Food Components Plant Biotechnology Chemie van voedselcomponenten Plantenbiotechnologie Schols, Henk A. 1956- Sonstige oth Visser, Richard Sonstige oth Voragen, A. G. J. Sonstige oth Erscheint auch als Druck-Ausgabe 9789086861088 Erscheint auch als Druck-Ausgabe 9086861083 https://doi.org/10.3920/978-90-8686-677-9 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Pectins and pectinases Pectin / fast / (OCoLC)fst01056320 Polygalacturonase / fast / (OCoLC)fst01070458 Pectin Polygalacturonase |
| title | Pectins and pectinases |
| title_auth | Pectins and pectinases |
| title_exact_search | Pectins and pectinases |
| title_exact_search_txtP | Pectins and pectinases |
| title_full | Pectins and pectinases edited by H.A. Schols, R.G.F. Visser and A.G.J. Voragen |
| title_fullStr | Pectins and pectinases edited by H.A. Schols, R.G.F. Visser and A.G.J. Voragen |
| title_full_unstemmed | Pectins and pectinases edited by H.A. Schols, R.G.F. Visser and A.G.J. Voragen |
| title_short | Pectins and pectinases |
| title_sort | pectins and pectinases |
| topic | Pectin / fast / (OCoLC)fst01056320 Polygalacturonase / fast / (OCoLC)fst01070458 Pectin Polygalacturonase |
| topic_facet | Pectin / fast / (OCoLC)fst01056320 Polygalacturonase / fast / (OCoLC)fst01070458 Pectin Polygalacturonase |
| url | https://doi.org/10.3920/978-90-8686-677-9 |
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