| Title:
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THE CHEMISTRY AND TECHNOLOGY OF PECTIN
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| By: |
Reginald H. Walter (Editor), Steve Taylor |
| Format: |
Hardback |
| List price:
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£65.00 |
| Our price: |
£65.00 |
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| ISBN 10: |
0127338705 |
| ISBN 13: |
9780127338705 |
| Availability: |
This item will be printed on demand and will usually be dispatched within 10 days.
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| Stock: |
Currently 0 available |
| Publisher: |
ELSEVIER SCIENCE PUBLISHING CO INC |
| Pub. date: |
17 December, 1991 |
| Series: |
Food Science and Technology |
| Pages: |
448 |
| Description: |
Explains the scientific and technical basis of many of the practices followed in processing and preparing foods fabricated with or containing pectin. This work includes topics such as: structural analysis; commercial extractions methods; pectin formulations and tropical fruit analysis; molecular mechanisms of gelatin; enzymology; among others. |
| 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. |
| Publication: |
US |
| Imprint: |
Academic Press Inc |
| Returns: |
Non-returnable |