The Chemistry and Technology of Pectin (Hardcover)

A book intended for food science researchers, technologists, students, and polymer chemists.;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. Topics discussed include structural analysis, commercial extractions methods, pectin formulations and tropical fruit analysis, molecular mechanisms of gelatin, enzymology, and polymer confrontation techniques.

General

Imprint:	Academic Press Inc
Country of origin:	United States
Series:	Food Science and Technology
Release date:	1992
First published:	December 1991
Editors:	Reginald H. Walter
Series editors:	Steve Taylor
Dimensions:	229 x 152 x 22mm (L x W x T)
Format:	Hardcover
Pages:	448
ISBN-13:	978-0-12-733870-5
Categories:	Books > Science & Mathematics > Chemistry > Organic chemistry > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Plastics & polymers technology Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Books > Academic & Education > Professional & Technical > Food Science Promotions
LSN:	0-12-733870-5
Barcode:	9780127338705

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