The Chemistry and Technology of Pectin (Food Science and Technology) - Hardcover

Hardcover

ISBN 10: 0127338705 ISBN 13: 9780127338705

Publisher: Academic Press, 1992

Synopsis

A fundamental understanding of polymers has evolved in recent years concurrent with advances in analytical instrumentation. The theories and methodologies developed for the galacturonan biopolymers (collectively called pectins) have seldom been discoursed comprehensively in the context of the new knowledge. This text explains the scientific and technical basis of many of the practices followed in processing and preparing foods fabricated with or containing pectin. The material is presented in a very readable fashion for those with limited technical training.

• Structural analysis
• Commercial extractions methods
• Pectin formulations and tropical fruit analysis
• Molecular mechanisms of gelatin
• Enzymology
• Polymer comformation techniques
• Analytical methods of polymer analysis

About this title

Review

"The book is concise and well written... The text would be a valuable resource for anyone desiring a practical treatise on pectin; it would be especially useful for beginning researchers and students, since clear descriptions of structure, analysis, and utilization are given without experimental details cluttering the text." --JOURNAL OF FOOD TECHNOLOGY AND ANALYSIS

Edition details

• Publisher: Academic Press
• Publication date: 1992
• Language: English
• ISBN 10: 0127338705
• ISBN 13: 9780127338705
• Binding: Hardcover
• Number of pages: 448
• Editor: Walter Reginald H.