The Chemistry and Technology of Pectin

By: Reginald H. Walter (Editor), Steve Taylor (Editor)

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Hardcover | 13 October 2005

At a Glance

Hardcover
292 Pages

Dimensions(cm)
22.86 x 15.24 x 1.75

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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.

Structural analysis
Commercial extractions methods
Pectin formulations and tropical fruit analysis
Molecular mechanisms of gelatin
Enzymology
Polymer comformation techniques
Analytical methods of polymer analysis

Industry Reviews

"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

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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
Chapter References
Index
Table of Contents provided by Publisher. All Rights Reserved.

The Chemistry and Technology of Pectin

At a Glance

Hardcover

Industry Reviews

Shipping

How to return your order

Defective items

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