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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...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
San Diego :
Academic Press,
�1991.
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| Colección: | Food science and technology (Academic Press)
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| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | 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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| Descripción Física: | 1 online resource (xi, 276 pages) : illustrations |
| Bibliografía: | Includes bibliographical references and index. |
| ISBN: | 1299192874 9781299192874 |