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The Chemistry and Technology of Pectin
1st Edition - December 3, 1991
Editors: Reginald H. Walter, Steve Taylor
Language: English
Hardback ISBN:9780127338705
9 7 8 - 0 - 1 2 - 7 3 3 8 7 0 - 5
eBook ISBN:9780080926445
9 7 8 - 0 - 0 8 - 0 9 2 6 4 4 - 5
A fundamental understanding of polymers has evolved in recent years concurrent with advances in analytical instrumentation. The theories and methodologies developed for the…Read more
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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
Food science researchers, technologists, students, and polymer chemists
Function of Pectin in Plant Tissue Structure and Firmness Jams, Jellies, and Preserves Other Pectin Food Products Tropical Fruit Products The Chemistry of High-Methoxyl Pectins The Chemistry of Low-Methoxyl Pectin Gelation Gelation of Sugar Beet Pectin by Oxidative Coupling. Pectinesterase The Polygalacturonases and Lyases Analytical and Graphical Methods for Pectin Rheology of Pectin Dispersions and Gels Nonfood Uses of Pectin
No. of pages: 448
Language: English
Edition: 1
Published: December 3, 1991
Imprint: Academic Press
Hardback ISBN: 9780127338705
eBook ISBN: 9780080926445
RW
Reginald H. Walter
Affiliations and expertise
Cornell University, Geneva, New York, U.S.A.
ST
Steve Taylor
Affiliations and expertise
University of Nebraska, Lincoln, NE, USA
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