Methodology for Structural Analysis of Polysaccharides - Brossura

Guo, Qingbin; Ai, Lianzhong; Cui, Steve

Brossura

ISBN 10: 3319963694 ISBN 13: 9783319963693

Casa editrice: Springer, 2019

Riassunto

Written by an academic and industry insider, this book provides an informed study on polysaccharide structural analysis and characterization. Specifically focused on analytical techniques, methodologies, and interpretation of data, featured topics include: monosaccharide composition; methylation analysis; 1D & 2D NMR (Nuclear Magnetic Resonance) and MALDI-TOF- (MS) Mas spectrometry.

This book is aimed at advanced undergraduates, academic and industrial researchers and professionals studying or using biobased polymers.

Su questo libro

Informazioni sull'autore

Dr. Steve W. Cui is a Senior Research Scientist at the Guelph Food Research Centre, Agriculture and Agri-Food Canada, Adjunct Professor at the University of Guelph, Department of Food Science. Dr. Cui’s expertise includes dietary fibre and dietary fibre analysis, structure and functional properties of bioactive carbohydrates and from agricultural products and natural hydrocolloids. He is expert on extraction, fractionation, analysis of natural polysaccharides, and elucidation of polysaccharide structures using methylation analysis, 2D NMR and mass spectroscopic techniques. He has been studying the bioactivity and structure-function relationship of polysaccharides by examining their conformation, rheological properties and functionality using light scattering and computer modelling approaches, and developing methodologies and process technologies to incorporate soluble dietary fibre into food products to exert health benefits. 

Dr. Cui is the founder and Editor-in-Chief of the Bioactive Carbohydrates and Dietary Fibre, and Editor and Editorial Board Member of Food Hydrocolloids. He was Editor of Food Research International for 3 years (2009-2012) and served and a Director for CIFST during the same peroid. He is the Executive Director of the International Complex Carbohydrates Consortium (ICCC).  He authored and edited two books: “Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality (2000)” and “Food Carbohydrate: Ch

emistry, Physical Properties and Applications” (CRC Press, 2005).  Dr. Cui holds 8 patents and published over 170 peer-reviewed scientific papers and dozens of book chapters in the area of food carbohydrates. 

Dr. Cui graduated from the Peking University, China with a B.Sc. degree in 1983, from Jiangnan University (Wuxi, China) with a M.Sc. degree in 1986, and from the University of Manitoba (Winnipeg, Manitoba) with a Ph.D. degree in 1993 specialized in food carbohydrates.

Dr. Qingbin Guo is currently working as  an formal professor at Tianjin University of Science & Technology, China. He received his Ph.D. degree from University of Guelph  and  had postdoctoral experience with both University of Guelph (Canada) and Kansas State University (USA).

 His expertise includes carbohydrate analysis, molecular structure/conformation analysis, food dietary fibres and food extrusion for value added process. He has published over 30 peer reviewed papers in different well recognized journals and 4 book chapters in the area of food carbohydrate.

Dettagli dell'edizione

• Editore: Springer
• Data di pubblicazione: 2019
• Lingua: Inglese
• ISBN 10: 3319963694
• ISBN 13: 9783319963693
• Rilegatura: Copertina flessibile
• Numero edizione: 1
• Numero di pagine: 96
• Contatto del produttore: non disponibile
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