Farah Naqash – författare

Pectin: Sources, Technological Properties, and Functional Applications provides a comprehensive overview of pectin, detailing its structure, chemistry, properties, functionality, and diverse applications. The book offers valuable insights into how pectin's intrinsic properties affect its functionality and suitability for various end uses. It also explores the sourcing of pectin from food and agro-industrial sources, with a comparative assessment of conventional and emerging extraction technologies, and emphasis on sustainability through waste valorisation. The book is organized into three sections: Pectin Chemistry and Functionality, Valorisation of Agro-Industrial Waste Streams for Sourcing Pectin, and Functional Applications of Pectin in the Food Industry and Allied Arenas. It serves as a valuable resource for academicians, scientists, researchers, industry professionals, and students in Food Science, Chemistry, Chemical Engineering, Material Science, Pharmaceutical Sciences and related fields. Being particularly relevant to those working with food by-product valorization, hydrocolloids, biopolymers, colloid chemistry, and materials science, the book provides insights into the applications of pectin in food packaging, emulsification, encapsulation, and drug delivery.Provides a comprehensive overview of pectin's structure, chemistry, properties, and applicationsDetails sourcing methods for pectin from various food by-products, emphasizing sustainabilityExplores pectin's roles in food products, pharmaceuticals, and environmental protectionUpdates existing information on pectin’s functional characteristics and technological applicationsServes as a valuable resource for professionals and students in food science and related fields