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| THE CHEMISTRY AND TECHNOLOGY OF PECTIN
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Edited By
Reginald Walter, Cornell University, Geneva, New York, U.S.A.
Steve Taylor, University of Nebraska, Lincoln, USA
Included in series
Food Science and Technology,
Description
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.
Audience
Food science researchers, technologists, students, and polymer chemists.
Contents
[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.
| Bibliographic details |
Hardbound, 448 pages, publication date: DEC-1991
ISBN-13: 978-0-12-733870-5
ISBN-10: 0-12-733870-5
Imprint: ACADEMIC PRESS
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| Price and Ordering |
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USD 285
EUR 216.95
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090/910
Last update: 7 Sep 2009
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