The Chemistry and Technology of Pectin: Food Science and Technology
Editat de Reginald H. Walter Steve Tayloren Limba Engleză Hardback – 20 ian 1992
- 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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Specificații
ISBN-13: 9780127338705
ISBN-10: 0127338705
Pagini: 448
Ilustrații: black & white illustrations
Dimensiuni: 152 x 229 x 18 mm
Greutate: 0.56 kg
Editura: ELSEVIER SCIENCE
Seria Food Science and Technology
ISBN-10: 0127338705
Pagini: 448
Ilustrații: black & white illustrations
Dimensiuni: 152 x 229 x 18 mm
Greutate: 0.56 kg
Editura: ELSEVIER SCIENCE
Seria Food Science and Technology
Public țintă
Food science researchers, technologists, students, and polymer chemists.Cuprins
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
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
Recenzii
"The book is concise and well written... The text would be a valuable resource for anyone desiring a practical treatise on pectin; it would be especially useful for beginning researchers and students, since clear descriptions of structure, analysis, and utilization are given without experimental details cluttering the text." --JOURNAL OF FOOD TECHNOLOGY AND ANALYSIS