Chemistry and Technology of Pectin

Zusammenfassung 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.

List of contents

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

Report

"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

Product details

• Assisted by: Steve Taylor (Editor), Reginald H. Walter (Editor), Reginald H. (Cornell University Walter (Editor), Walter Reginald H. (Editor), Steve Taylor (Editor of the series)
• Publisher: ELSEVIER SCIENCE BV
• Languages: English
• Product format: Hardback
• Released: 01.01.2008
• EAN: 9780127338705
• ISBN: 978-0-12-733870-5
• No. of pages: 448
• Series: Food Science and Technology; Food Science and Technology
• Subjects: Guides > Health > Diet; Natural sciences, medicine, IT, technology > Chemistry > Organic chemistry; ORGANIC CHEMISTRY, SCIENCE / Chemistry / Organic, TECHNOLOGY & ENGINEERING / Textiles & Polymers, Food & beverage technology, Food and beverage technology, Food chemistry, Plastics & polymers technology, Plastics and polymers