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020			_a9783030879969
024	7		_a10.1007/978-3-030-87996-9 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aQR115 _b2021 EB
245	1	0	_aPhysicochemical and Enzymatic Modification of Gums : _bSynthesis, Characterization and Application _cedited by Hadi Hashemi Gahruie, Mohammad Hadi Eskandari, Amin Mousavi Khaneghah, Fatemeh Ghiasi.
250			_aFirst edition 2021
264		1	_aCham _bSpringer International Publishing _c2021
300			_a1 recurso en línea (X, 266 páginas) _b63 ilustraciones, 23 ilustraciones a color
336			_2rdacontent _aTexto _btxt
337			_2rdamedia _aelectrónico _bc
338			_2rdacarrier _arecurso electrónico _bcr
347			_aarchivo de texto _bPDF
505	0		_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.
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.
988			_aSpringer_BiomedLife_2022
650		7	_2embne _9150782 _aMicrobiología alimentaria
700			_aGahruie, Hadi Hashemi _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt _9683472
700			_aEskandari, Mohammad Hadi _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt _9683473
700			_aMousavi Khaneghah, Amin _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt _9683474
700			_aGhiasi, Fatemeh _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt _9683475
776	0	8	_iPrinted edition: _z9783030879952
776	0	8	_iPrinted edition: _z9783030879976
776	0	8	_iPrinted edition: _z9783030879983
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-030-87996-9 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE _n0
998			_b04/2022 _dz _ep _zSI