Open access peer-reviewed Edited Volume

Pectins - The New-Old Polysaccharides

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Academic Editor

Martin Masuelli
Martin Masuelli

National University of San Luis,
Argentina

Published06 July 2022

Doi10.5772/intechopen.94714

ISBN978-1-83969-597-1

Print ISBN978-1-83969-596-4

eBook (PDF) ISBN978-1-83969-598-8

Copyright year2022

Number of pages166

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Table of Contents

Open access  chapters

1. Production of Pectin from Citrus Residues: Process Alternatives and Insights on Its Integration under the Biorefinery Concept

By Daniel David Durán-Aranguren, Caren Juliana Alméciga Ramírez, Laura Catalina Villabona Díaz, Manuela Ayalde Valderrama and Rocío Sierra

729
2
2. Sustainable Horticultural Waste Management: Industrial and Environmental Perspective

By Jahidul Hassan, Md. Noor-E-Azam Khan, Md. Mijanur Rahman Rajib, Maksuratun Nahar Suborna, Jiasmin Akter and Md. Faisal Ahamed Hasan

927
187
1
4. Fungal Pectinases in Food Technology

By Mohamed Bassim Atta and Fernanda Ruiz-Larrea

202
3
5. The Microbial Degradation for Pectin

By Abdelrahman Mosaad Khattab

778
2
6. Pectin-Based Scaffolds for Tissue Engineering Applications

By Anna Lapomarda, Aurora De Acutis, Carmelo De Maria and Giovanni Vozzi

420
4
7. Pharmaceutical Applications of Pectin

By Olufunke D. Akin-Ajani and Adenike Okunlola

591
7
205

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