Farah Naqash – författare

Pectin: Sources, Technological Properties, and Functional Applications provides a comprehensive overview of pectin, detailing its structure, chemistry, properties, functionality, and applications. It helps scientists and industry professionals understand pectin's roles in various end uses, influenced by its intrinsic properties. The book covers the sourcing of pectin from food by-products, comparing conventional and emerging technologies, and emphasizes sustainability through waste valorization. It is divided into three sections: Pectin Chemistry and Functionality, Valorization of Agro-Industrial Waste Streams for Sourcing Pectin, and Functional Applications of Pectin in the Food Industry and Allied Arenas. This book is a valuable resource for academicians, scientists, researchers, industry professionals, and students in fields such as Food Science, Chemistry, Chemical Engineering, Material Science, and Pharmaceutical Sciences. It guides those involved in food by-product valorization and the application of pectin in various sectors. Essential for professionals working with food hydrocolloids, biopolymers, colloid chemistry, and materials science, it provides insights into pectin's applications in food packaging, emulsifiers, 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