The Chemistry and Technology of Pectin

Nonfiction, Science & Nature, Technology, Food Industry & Science, Science, Biological Sciences, Biotechnology
Cover of the book The Chemistry and Technology of Pectin by Steve Taylor, Elsevier Science
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Author: Steve Taylor ISBN: 9780080926445
Publisher: Elsevier Science Publication: December 2, 2012
Imprint: Academic Press Language: English
Author: Steve Taylor
ISBN: 9780080926445
Publisher: Elsevier Science
Publication: December 2, 2012
Imprint: Academic Press
Language: English

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.

  • 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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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.

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