The Chemistry and Technology of PectinSeries Editor:
- Steve Taylor
- Reginald Walter
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.
Food science researchers, technologists, students, and polymer chemists.
Hardbound, 448 Pages
Published: December 1991
Imprint: Academic Press
"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
- [Contents without contributors--WR 10/29/91]CONTENTS: 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.Chapter References. Index.