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The Chemistry and Technology of Pectin (Food Science and Technology)

Editat de Reginald H. Walter Steve Taylor
Notă GoodReads:
en Limba Engleză Carte Hardback – 21 Jan 1992
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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Specificații

ISBN-13: 9780127338705
ISBN-10: 0127338705
Pagini: 448
Ilustrații: black & white illustrations
Dimensiuni: 152 x 229 x 18 mm
Greutate: 0.56 kg
Editura: ELSEVIER SCIENCE
Seria Food Science and Technology


Public țintă

Food science researchers, technologists, students, and polymer chemists.

Cuprins

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

Recenzii

"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