001441850 000__ 03901cam\a2200493Ia\4500
001441850 001__ 1441850
001441850 003__ OCoLC
001441850 005__ 20230309003346.0
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001441850 007__ cr\un\nnnunnun
001441850 008__ 220210s2021\\\\sz\\\\\\o\\\\\000\0\eng\d
001441850 019__ $$a1296267160$$a1298391929
001441850 020__ $$a9783030879969$$q(electronic bk.)
001441850 020__ $$a3030879968$$q(electronic bk.)
001441850 020__ $$z303087995X
001441850 020__ $$z9783030879952
001441850 0247_ $$a10.1007/978-3-030-87996-9$$2doi
001441850 035__ $$aSP(OCoLC)1296167081
001441850 040__ $$aYDX$$beng$$cYDX$$dGW5XE$$dEBLCP$$dOCLCO$$dOCLCF$$dN$T$$dOCLCQ
001441850 049__ $$aISEA
001441850 050_4 $$aTP248.65.P64
001441850 08204 $$a664.001579$$223
001441850 24500 $$aPhysicochemical and enzymatic modification of gums synthesis/$$cHadi Hashemi Gahruie, Mohammad Hadi Eskandari, Amin Mousavi Khaneghah, Fatemeh Ghiasi, editors.
001441850 260__ $$aCham, Switzerland :$$bSpringer,$$c2021.
001441850 300__ $$a1 online resource
001441850 5050_ $$aPart 1. Introduction -- Chapter 1: Natural gums -- Part 2. Chemical modification -- Chapter 2: Succinic anhydride modification -- Chapter 3: Aldehyde modification -- Chapter 4: Maillard modification -- Chapter 5: Acetic acid and their derivatives modification -- Chapter 6: Amine modification -- Chapter 7: Divinyl sulfone modification -- Chapter 8: Phosphate modification -- Chapter 9: Fatty acids modification -- Part 3. Enzymatic modification -- Chapter 10: Galactosidase and acetyl esterase modification -- Part 4. Physical modification -- Chapter 11: Plasma modification -- Chapter 12: Gamma irradiation modification -- Chapter 13: High pressure modification -- Chapter 14: Ultrasound modification.
001441850 506__ $$aAccess limited to authorized users.
001441850 520__ $$aNatural gums are polysaccharides consisting of multiple sugar units linked together via glycosidic linkages. Most natural gums reveal appropriate safety for oral consumption in the form of food additives or drug carriers. Challenges related to the utilization of natural polysaccharides, however, include uncontrolled rates of hydration, pH dependent solubility, viscosity reduction during storage, and weak interfacial properties. Modification provides an efficient route for not only removing such drawbacks but also improving physicochemical properties, such as solubility, viscosity and swelling index, and introducing new properties for varied applications.This book provides a comprehensive review of the various modifications on gums to make them suitable for food, cosmetic and pharmaceutical industries. The book is divided in four parts: an introduction to natural gums followed by in-depth coverage of chemical modification, physical modification, and enzymatic modification of gums. Each chapter includes reaction mechanisms, physicochemical properties, rheological properties, interfacial properties, applications and future perspectives. Presenting a succinct account on gum modification from a practical point of view, this book is a helpful reference for academic and industrial scientists and engineers in food technology, materials chemistry, pharmaceuticals, chemical, industrial, and applied engineering, biochemistry, and biopolymers.
001441850 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed February 24, 2022).
001441850 650_0 $$aPolysaccharides.
001441850 650_0 $$aGums and resins.
001441850 650_6 $$aPolysaccharides.
001441850 655_0 $$aElectronic books.
001441850 7001_ $$aGahruie, Hadi Hashemi,$$eeditor.
001441850 7001_ $$aEskandari, Mohammad Hadi,$$eeditor.
001441850 7001_ $$aMousavi Khaneghah, Amin,$$eeditor.
001441850 7001_ $$aGhiasi, Fatemeh,$$eeditor.
001441850 77608 $$iPrint version:$$z303087995X$$z9783030879952$$w(OCoLC)1265456259
001441850 852__ $$bebk
001441850 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-3-030-87996-9$$zOnline Access$$91397441.1
001441850 909CO $$ooai:library.usi.edu:1441850$$pGLOBAL_SET
001441850 980__ $$aBIB
001441850 980__ $$aEBOOK
001441850 982__ $$aEbook
001441850 983__ $$aOnline
001441850 994__ $$a92$$bISE