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Item Details
Title: THE CHEMISTRY AND TECHNOLOGY OF PECTIN
By: Reginald H. Walter (Editor), Steve Taylor
Format: Hardback

List price: £65.00


We currently do not stock this item, please contact the publisher directly for further information.

ISBN 10: 0127338705
ISBN 13: 9780127338705
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
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