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Physicochemical and Enzymatic Modification of Gums = Synthesis, Characterization and Application /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Physicochemical and Enzymatic Modification of Gums/ edited by Hadi Hashemi Gahruie, Mohammad Hadi Eskandari, Amin Mousavi Khaneghah, Fatemeh Ghiasi.
其他題名:	Synthesis, Characterization and Application /
其他作者:	Gahruie, Hadi Hashemi.
面頁冊數:	X, 266 p. 63 illus., 23 illus. in color.online resource. :
Contained By:	Springer Nature eBook
標題:	Food—Microbiology. -
電子資源:	https://doi.org/10.1007/978-3-030-87996-9
ISBN:	9783030879969

Physicochemical and Enzymatic Modification of Gums = Synthesis, Characterization and Application /
Physicochemical and Enzymatic Modification of GumsSynthesis, Characterization and Application /[electronic resource] :edited by Hadi Hashemi Gahruie, Mohammad Hadi Eskandari, Amin Mousavi Khaneghah, Fatemeh Ghiasi. - 1st ed. 2021. - X, 266 p. 63 illus., 23 illus. in color.online resource.

Part 1. Introduction -- Chapter 1: Natural gums -- Part 2. Chemical modification -- Chapter 2: Succinic anhydride modification -- Chapter 3: Aldehyde modification -- Chapter 4: Maillard modification -- Chapter 5: Acetic acid and their derivatives modification -- Chapter 6: Amine modification -- Chapter 7: Divinyl sulfone modification -- Chapter 8: Phosphate modification -- Chapter 9: Fatty acids modification -- Part 3. Enzymatic modification -- Chapter 10: Galactosidase and acetyl esterase modification -- Part 4. Physical modification -- Chapter 11: Plasma modification -- Chapter 12: Gamma irradiation modification -- Chapter 13: High pressure modification -- Chapter 14: Ultrasound modification.

Natural gums are polysaccharides consisting of multiple sugar units linked together via glycosidic linkages. Most natural gums reveal appropriate safety for oral consumption in the form of food additives or drug carriers. Challenges related to the utilization of natural polysaccharides, however, include uncontrolled rates of hydration, pH dependent solubility, viscosity reduction during storage, and weak interfacial properties. Modification provides an efficient route for not only removing such drawbacks but also improving physicochemical properties, such as solubility, viscosity and swelling index, and introducing new properties for varied applications.This book provides a comprehensive review of the various modifications on gums to make them suitable for food, cosmetic and pharmaceutical industries. The book is divided in four parts: an introduction to natural gums followed by in-depth coverage of chemical modification, physical modification, and enzymatic modification of gums. Each chapter includes reaction mechanisms, physicochemical properties, rheological properties, interfacial properties, applications and future perspectives. Presenting a succinct account on gum modification from a practical point of view, this book is a helpful reference for academic and industrial scientists and engineers in food technology, materials chemistry, pharmaceuticals, chemical, industrial, and applied engineering, biochemistry, and biopolymers.

ISBN: 9783030879969

Standard No.: 10.1007/978-3-030-87996-9doiSubjects--Topical Terms:

1366577
Food—Microbiology.

LC Class. No.: QR115-129

Dewey Class. No.: 664.001579

Physicochemical and Enzymatic Modification of Gums = Synthesis, Characterization and Application /
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520 $a Natural gums are polysaccharides consisting of multiple sugar units linked together via glycosidic linkages. Most natural gums reveal appropriate safety for oral consumption in the form of food additives or drug carriers. Challenges related to the utilization of natural polysaccharides, however, include uncontrolled rates of hydration, pH dependent solubility, viscosity reduction during storage, and weak interfacial properties. Modification provides an efficient route for not only removing such drawbacks but also improving physicochemical properties, such as solubility, viscosity and swelling index, and introducing new properties for varied applications.This book provides a comprehensive review of the various modifications on gums to make them suitable for food, cosmetic and pharmaceutical industries. The book is divided in four parts: an introduction to natural gums followed by in-depth coverage of chemical modification, physical modification, and enzymatic modification of gums. Each chapter includes reaction mechanisms, physicochemical properties, rheological properties, interfacial properties, applications and future perspectives. Presenting a succinct account on gum modification from a practical point of view, this book is a helpful reference for academic and industrial scientists and engineers in food technology, materials chemistry, pharmaceuticals, chemical, industrial, and applied engineering, biochemistry, and biopolymers.
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