Series Editor:
Steve Taylor, University of Nebraska, Lincoln, NE, USA
Edited by
Reginald Walter, Cornell University, Geneva, New York, U.S.A.
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.
Included in series
Food Science and Technology
Audience:
Food science researchers, technologists, students, and polymer chemists.
