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230515 ||| eng |
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|a 9781839695988
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|a 9781839695964
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|a intechopen.94714
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|a 9781839695971
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| 100 |
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|a Alberto Masuelli, Martin
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| 245 |
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0 |
|a Pectins
|h Elektronische Ressource
|b The New-Old Polysaccharides
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| 260 |
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|b IntechOpen
|c 2022
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| 300 |
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|a 1 electronic resource (166 p.)
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| 653 |
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|a Biochemistry / bicssc
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| 653 |
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|a Biology, life sciences
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| 700 |
1 |
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|a Alberto Masuelli, Martin
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| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b DOAB
|a Directory of Open Access Books
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| 500 |
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|a Creative Commons (cc), https://creativecommons.org/licenses/by/3.0/
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| 024 |
8 |
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|a 10.5772/intechopen.94714
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| 856 |
4 |
2 |
|u https://directory.doabooks.org/handle/20.500.12854/96998
|z DOAB: description of the publication
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| 856 |
4 |
0 |
|u https://mts.intechopen.com/storage/books/10742/authors_book/authors_book.pdf
|7 0
|x Verlag
|3 Volltext
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| 082 |
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|a 540
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| 520 |
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|a 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.
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