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|z 9780323856720
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|a Radiation-processed polysaccharides :
|b emerging roles in agriculture /
|c edited by M. Naeem, Tariq Aftab, M. Masroor A. Khan.
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|a London, United Kingdom :
|b Academic Press,
|c [2022]
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|a 1 online resource (1 volume)
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|a text
|b txt
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|a online resource
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|a Includes index.
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|a Intro -- Radiation-Processed Polysaccharides: Emerging Roles in Agriculture -- Copyright -- Contents -- Contributors -- Chapter One: Occurrence, distribution, and structure of natural polysaccharides -- 1. Introduction -- 2. Classification of polysaccharides based on their sources -- 2.1. Polysaccharides from higher plants -- 2.1.1. Starch -- 2.1.2. Cellulose -- 2.1.3. Guar gum -- 2.2. Algal polysaccharides -- 2.2.1. Alginate -- 2.2.2. Galactan -- 2.2.3. Carrageenan -- 2.3. Polysaccharides from animal origin -- 2.3.1. Chitin and chitosan -- 2.3.2. Hyaluronic acid -- 2.4. Polysaccharides from microbial origin -- 2.4.1. Dextran -- 2.4.2. Pullulan -- 2.4.3. Xanthan gum -- 3. Properties of naturally polysaccharides -- 3.1. Physical and chemical properties -- 3.2. Thermal properties -- 3.3. Mechanical properties -- 3.4. Solubility -- 3.5. Biological properties -- 4. Molecular weight and molecular weight distribution -- 5. Structure of natural polysaccharides -- 5.1. Starch -- 5.2. Cellulose -- 5.3. Alginate -- 5.4. Carrageenan (red algae) -- 5.5. Chitin and chitosan -- 5.6. Hyaluronic acid -- 5.7. Dextran -- 5.8. Pullulan -- 6. Conclusions -- References -- Chapter Two: Synthesis, characterization, and modification of natural polysaccharides -- 1. Introduction -- 2. Classification of natural polysaccharides -- 2.1. Cationic polysaccharides -- 2.2. Anionic polysaccharides -- 2.3. Nonionic polysaccharides -- 3. Synthesis of natural polysaccharide -- 3.1. Polycondensation -- 3.2. Enzymatic polymerization -- 3.2.1. Enzymatic polycondensation -- 3.2.2. Enzymatic ring-opening polyaddition -- 3.3. Ring opening polymerization -- 3.4. Stepwise elongation -- 4. Characterization of natural polysaccharides -- 4.1. Solubility testing -- 4.2. Swelling testing -- 4.3. Imaging analysis -- 4.3.1. Scanning electron microscopy (SEM).
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|a 4.3.2. Atomic force microscopy (AFM) -- 4.3.3. Transmission electron microscopy (TEM) -- 4.4. Crystallinity analysis -- 4.5. Antimicrobial testing -- 4.5.1. Determination of minimal inhibitory concentration -- 4.5.2. Determination of minimum bactericidal concentrations -- 4.5.3. Antimicrobial activity by disc and well diffusion method -- 4.6. Antioxidant testing -- 4.6.1. DPPH radical assay -- 4.6.2. Hydroxyl radical assay -- 4.6.3. Superoxide radical assay -- 4.6.4. Reducing power assay -- 4.7. Tensile testing -- 4.8. Thermal testing -- 4.9. Determination of molecular weight -- 4.9.1. High performance liquid chromatography -- 4.9.2. Gel permeation chromatography -- 4.9.3. Mass spectrometry -- 4.9.4. Other methods -- 4.10. Determination of degree of deacetylation -- 4.11. Determination of radiation degradation -- 5. Modification of natural polysaccharides -- 5.1. Radiation modification -- 5.1.1. Radiation grafting on polysaccharides -- 5.1.2. Radiation crosslinking of polysaccharides -- 5.2. Plasma-enhanced modification -- 5.3. Ultrasonic modification -- 5.4. Enzymatic modification -- 5.5. Chemical modification -- 5.5.1. Sulfation -- 5.5.2. Oxidation -- 5.5.3. Esterification -- 5.5.4. Acetylation -- 6. Application of radiation processed polysaccharides (RPPs) -- 6.1. Wastewater treatment -- 6.2. Agricultural Application -- 6.3. Biomedical application -- 7. Conclusion -- References -- Chapter Three: Biodegradable and active polymeric matrices reinforced with silver-titania nanoparticles for state-of-the- ... -- 1. Background -- 2. Nanoparticles in food packaging -- 2.1. Silver nanoparticles in polymeric matrix -- 2.2. Titanium dioxide nanoparticles in polymeric matrix -- 3. Properties of food packaging -- 3.1. Mechanical properties -- 3.2. Thermal properties -- 3.3. Environmental barrier -- 4. Characterization methods -- 5. Reaction mechanism.
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|a 5.1. Production of active species -- 5.2. Reaction of active species -- 6. Conclusions -- Acknowledgment -- References -- Chapter Four: Polysaccharides and radiation technology -- 1. Introduction -- 2. Radiation technology -- 3. Polysaccharides: Starch and cellulose -- 4. Polysaccharides classification -- 5. Bacterial polysaccharides -- 6. Marine polysaccharides -- 6.1. Main constitutes of seaweed polysaccharides -- 6.2. Commercial aspects of seaweeds -- 6.3. Sulfated polysaccharides -- 7. Chemically modified polysaccharides -- 8. Polysaccharides and ionizing radiation -- 9. Concluding remarks -- References -- Chapter Five: Radiation processed polysaccharides in food production, preservation and packaging applications -- 1. Introduction -- 2. Radiation sources for food -- 3. Radiation processed polysaccharides -- 3.1. Chitosan -- 3.2. Alginate -- 3.3. Carrageenan -- 3.4. Starch -- 3.5. Cellulose -- 4. Radiation chemistry of polysaccharides and food -- 4.1. Radiation-chemical reaction of water -- 4.2. Radiation chemical reactions of simple organic molecules -- 4.3. Radiation chemical reactions of polymer molecules -- 4.4. Radiation chemistry of polysaccharides -- 4.4.1. Radurization -- 4.4.2. Radicidation -- 4.4.3. Radappertization -- 5. Application of radiation processed polysaccharides in agriculture -- 6. Application of radiation processed polysaccharides in food preservation -- 7. Application of radiation processed polysaccharides in food packaging -- 8. Irradiation detection techniques in food and agricultural products -- 8.1. Physical methods -- 8.2. Chemical methods -- 8.3. DNA techniques -- 8.4. Biological methods -- 9. Nutritional value of foods after application of irradiated polysaccharides -- 10. Regulations regarding irradiation processed food and food products -- 11. Conclusion -- References.
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|a Chapter Six: Prospects and probabilities of irradiated cellulose and carrageenan in food and agricultural industries -- 1. Introduction -- 2. Cellulose -- 2.1. Structure -- 2.2. Conversion of cellulose -- 2.3. Sources of cellulose -- 2.4. Pre-treatments of cellulose -- 2.5. Irradiation techniques used for cellulose -- 2.5.1. Gamma irradiation of cellulose -- 2.5.2. Microwave irradiation -- 2.5.3. Electron beam irradiation -- 2.5.4. Ultrasonic irradiation -- 2.5.5. UV-irradiation -- 2.6. Scopes of irradiated cellulose -- 2.6.1. Application of irradiated cellulose for developing bioactive packaging -- 2.6.2. Irradiated cellulose-based adsorbent -- 2.6.3. Irradiation of cellulosic biomass to produce biobased fuel -- 3. Carrageenan -- 3.1. Application of carrageenan -- 3.1.1. Irradiated carrageenan (IC) in increasing crop productivity -- 3.1.2. Irradiation induced modification in carrageenan-based film and coating -- References -- Chapter Seven: Potential of biopriming with irradiated chitosan for sugarcane micropropagation -- 1. Introduction -- 2. Chitosan: A natural priming agent -- 2.1. Effects of chitosan and its derivative on tissue culture plants -- 2.2. Chitosan and its derivative in defense mechanism against various biotic and abiotic stresses and induced resistance ... -- Acknowledgments -- References -- Further reading -- Chapter Eight: Irradiated starch: Roles in agricultural and food production -- 1. Introduction -- 2. Sources of starch -- 3. Effects of irradiation in starch -- 3.1. Impact of gamma and electron beam radiation on starch characteristics -- 3.2. Impact of UV irradiation on starch characteristics -- 4. Irradiation in the development of starch-based edible films and coatings -- 5. Applications in food and agricultural industry -- 5.1. Application of irradiated starch in cereal products -- 5.1.1. Bread -- 5.1.2. Pasta and snacks.
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|a 5.1.3. Muffins and cookies -- 5.2. Meat products -- References -- Chapter Nine: Radiation-processed polysaccharides and the enrichment of medicinally imperative bioactive compounds in pla ... -- 1. Introduction -- 2. Processing of polysaccharides through ionizing radiations -- 3. Oligosaccharides regulate activities of important enzymes in plants -- 4. Oligosaccharides and the secondary metabolite elicitation under normal and perturbed environmental conditions -- 5. Oligosaccharide-signaling under normal and perturbed environmental conditions -- 6. Conclusion -- References -- Chapter Ten: Fractions of gamma-irradiated sodium alginate enhance the growth, enzymatic activities, and essential oil pr ... -- 1. Introduction -- 2. Materials and methods -- 2.1. Experimental layout and treatment pattern -- 2.2. Soil characteristics -- 2.3. Filling of pots for experimentation -- 2.4. Column chromatography for the separation of different fractions -- 2.5. Determinations -- 2.5.1. Growth biomarkers -- Fresh weight of shoot -- Fresh weight of root -- 2.5.2. Physiological parameters -- Estimation of chlorophyll and carotenoids content -- Nitrate reductase activity -- Carbonic anhydrase activity -- 2.5.3. Yield and quality parameter -- Extraction and estimation of essential oil -- Essential oil yield per plant -- Estimation of citral content -- Citral yield per plant -- 2.5.4. Statistical analysis -- 3. Results -- 3.1. Infra-red spectroscopy of irradiated sodium alginate fractions -- 3.2. Quantification of growth characteristics of lemongrass as influenced by different ISA fractions -- 3.3. Quantification of various physiological and biochemical parameters of lemongrass under the influence of different fr ... -- 3.4. Response of yield and quality parameters of lemongrass to different fractions of ISA -- 4. Discussion -- 5. Conclusion -- Funding -- Acknowledgment.
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| 650 |
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|a Organic fertilizers.
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| 650 |
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|a Polysaccharides.
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| 650 |
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6 |
|a Engrais et amendements organiques.
|0 (CaQQLa)201-0023789
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| 650 |
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|a Polysaccharides.
|0 (CaQQLa)201-0011180
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| 650 |
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|a Organic fertilizers
|2 fast
|0 (OCoLC)fst01047709
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| 650 |
|
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|a Polysaccharides
|2 fast
|0 (OCoLC)fst01070795
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| 700 |
1 |
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|a Naeem, M.,
|d 1980-
|e editor.
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| 700 |
1 |
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|a Aftab, Tariq,
|e editor.
|
| 700 |
1 |
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|a Khan, M. Masroor A.,
|e editor.
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| 776 |
0 |
8 |
|i Print version:
|t Radiation-processed polysaccharides.
|d Amsterdam : Academic Press, 2021
|z 9780323856720
|w (OCoLC)1263798623
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| 856 |
4 |
0 |
|u https://sciencedirect.uam.elogim.com/science/book/9780323856720
|z Texto completo
|
