Pectin
Sources, Technological Properties and Functional Applications
- 1st Edition - March 1, 2027
- Latest edition
- Editors: F.A. Masoodi, Farah Naqash, Prakash Maran Jeganathan
- Language: English
Pectin: Sources, Technological Properties, and Functional Applications provides a comprehensive overview of pectin, detailing its structure, chemistry, properties, functi… Read more
Description
Description
Key features
Key features
- Provides a comprehensive overview of pectin's structure, chemistry, properties, and applications
- Details sourcing methods for pectin from various food by-products, emphasizing sustainability
- Explores pectin's roles in food products, pharmaceuticals, and environmental protection
- Updates existing information on pectin’s functional characteristics and technological applications
- Serves as a valuable resource for professionals and students in food science and related fields
Readership
Readership
Table of contents
Table of contents
1. Pectin: Structure and properties
2. Structural and conformational effects on gelation and rheology
3. Mechanisms underlying emulsifying properties of pectin
4. Bioactivity and health benefits of pectin
5. Modified pectin: Processing, structure and applications
Section II: Valorization of agro-industrial waste streams for sourcing pectin
6. Pectin from conventional sources
7. Pectin from fruit and vegetable peels
8. Pectin from pulp and pomace
9. Pectin from non fruit sources
10. Challenges and opportunities for pectin production: Is sustainability attainable by waste valorization?
Section III: Functional applications of pectin in food industry and allied arenas
11. Pectin in Dairy products and beverages
12. Pectin as an ingredient in low and reduced fat food products
13. Pectin as an ingredient in jams, fruit preparations, and confectionery
14. Pectin as an emulsifying agent in food products
15. Pectin-based active and biodegradable food packaging
16. Pectin as an encapsulation and delivery vehicle for food components
17. Pectin for pharmaceutical drug delivery
18. Pectin as a biomaterial in regenerative medicine and cellular agriculture
19. Pectin for environmental protection
Product details
Product details
- Edition: 1
- Latest edition
- Published: March 1, 2027
- Language: English
About the editors
About the editors
FM
F.A. Masoodi
Prof. F.A. Masoodi, formerly Dean of Academic Affairs at the University of Kashmir, India, is a senior Professor at the Department of Food Science and Technology, University of Kashmir. Prof. Masoodi has also served as the Dean of Applied Sciences along with being the Head of the Department of Food Science and Technology at University of Kashmir for 10 years, and Co-ordinator for 3 years. He is credited with the establishment of the Department of Food Science and Technology and the Food Pilot Plant at the University of Kashmir before which he was associated with Sher-e-Kashmir University of Agricultural Sciences and Technology- Kashmir (SKUAST-K), SKUAST-J, and CCS HAU, Hisar (India). He graduated in Agricultural Sciences, and thereafter obtained higher education in Food Technology from reputed institutions of India including GBPUAT, Pantnagar and PAU, Ludhiana. Prof. Masoodi has more than 350 publications to his credit which have earned him more than 10000 citations, with an h-index of 63 and i-10 index of 176. He has supervised 15 PhD scholars and many post-graduate students for their dissertations. Prof. Masoodi has handled several extra-mural funded projects focussing on the enhancement of quality of traditional meat products, value addition of fruits and vegetables, and refinement of traditional fermentation technology. He has played a pioneering role in ensuring environmental and food sustainability by working on the utilization of apple pomace in bakery products, for the production of pectin and pullulan. Prof. Masoodi has also established Food Quality Control Laboratory at SKUAST-Jammu. Prof. Masoodi has held the membership of various National and State level committees including NAAC, ICMR, DBT, FSSAI, RuTAG and other academic councils of various universities. Besides this, he is on the Editorial board and reviewer of various National and International Journals.
FN
Farah Naqash
Dr. Farah Naqash is a Postdoctoral Fellow at the Department of Integrative Agriculture, College of Agriculture and Veterinary Medicine (CAVM), UAE University, Al- Ain Abu Dhabi, United Arab Emirates. She holds a PhD in Food Technology from University of Kashmir, India. Her research during PhD was focused on isolation of biopolymers such as pectin from apple pomace and its potential applications. Dr. Farah has published more than 15 research articles and 5 book chapters in leading journals with high impact factor. She also served as Assistant Professor at the Department of Food Technology, IUST, India under TEQIP III project of MOE and World Bank. She has worked as PI and Co-PI of two extra mural funded projects at IUST, during her tenure. Besides this, she has also attended various conferences and seminars at National and International level.
PJ