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High Pressure Modification

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Physicochemical and Enzymatic Modification of Gums

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Abstract

There has been a great interest in using gums as natural ingredients in food and pharmaceutical industries. However, there might be some limitiation with the physicochemical features of the gums that limit its utilization in different applications. One of the solutions might be the modification of the gums using different techniques, including high pressure approaches or the combination of these methods with other approaches. In this chapter the modification of gums by high pressure equipment and state-of-the-art, as well as their advantages and disadvantages are described.

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Author information

Authors and Affiliations

  1. Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium

    Maryam Nikbakht Nasrabadi

Authors
  1. Maryam Nikbakht Nasrabadi
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Correspondence to Maryam Nikbakht Nasrabadi .

Editor information

Editors and Affiliations

  1. Department of Food Science and Technology, Shiraz University, Shiraz, Iran

    Hadi Hashemi Gahruie

  2. Department of Food Science and Technology, Shiraz University, Shiraz, Iran

    Mohammad Hadi Eskandari

  3. Department of Food Science, State University of Campinas, São Paulo, Brazil

    Amin Mousavi Khaneghah

  4. Department of Food Science and Technology, Shiraz University, Shiraz, Iran

    Fatemeh Ghiasi

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Nikbakht Nasrabadi, M. (2021). High Pressure Modification. In: Gahruie, H.H., Eskandari, M.H., Mousavi Khaneghah, A., Ghiasi, F. (eds) Physicochemical and Enzymatic Modification of Gums. Springer, Cham. https://doi.org/10.1007/978-3-030-87996-9_13

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