Physicochemical and enzymatic modification of gums synthesis/ Hadi Hashemi Gahruie, Mohammad Hadi Eskandari, Amin Mousavi Khaneghah, Fatemeh Ghiasi, editors.
Gahruie, Hadi Hashemi, editor.; Eskandari, Mohammad Hadi, editor.; Mousavi Khaneghah, Amin, editor.; Ghiasi, Fatemeh, editor.
2021
TP248.65.P64
Available Online

Linked e-resources

Linked Resource
Online Access
Concurrent users
Unlimited
Authorized users
Authorized users
Document Delivery Supplied
Can lend chapters, not whole ebooks

Details

Title
Physicochemical and enzymatic modification of gums synthesis/ Hadi Hashemi Gahruie, Mohammad Hadi Eskandari, Amin Mousavi Khaneghah, Fatemeh Ghiasi, editors.
ISBN
9783030879969 (electronic bk.)
3030879968 (electronic bk.)
303087995X
9783030879952
DOI
https://doi.org/10.1007/978-3-030-87996-9
Publication Details
Cham, Switzerland : Springer, 2021.
Language
English
Description
1 online resource
Item Number
10.1007/978-3-030-87996-9 doi
Call Number
TP248.65.P64
Dewey Decimal Classification
664.001579
Summary
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.
Access Note
Access limited to authorized users.
Source of Description
Online resource; title from PDF title page (SpringerLink, viewed February 24, 2022).
Added Author
Gahruie, Hadi Hashemi, editor.
Eskandari, Mohammad Hadi, editor.
Mousavi Khaneghah, Amin, editor.
Ghiasi, Fatemeh, editor.
Available in Other Form
Print version: 9783030879952
Linked Resources
Online Access
Record Appears in
Online Resources > Ebooks
All Resources
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.

Browse Subjects

Show more subjects...

Statistics

from
to
Export