The Chemistry and technology of pectin /
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 kn...
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| Format: | eBook |
| Language: | English |
| Published: |
San Diego :
Academic Press,
©1991.
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| Series: | Food science and technology (Academic Press)
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| Summary: | 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. Key Features * Structural analysis * Commercial extractions methods * Pectin formulations and tropical fruit analysis * Molecular mechanisms of gelatin * Enzymology * Polymer comformation techniques * Analytical methods of polymer analysis. |
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| Physical Description: | 1 online resource (xi, 276 pages) : illustrations |
| Format: | Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9780127338705 0127338705 9780080926445 0080926444 1299192874 9781299192874 |