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.
- Limba : Engleza
- Cuprins : [Contents without contributors--WR 10/29/91] 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.Chapter References. Index.
- Data Publicarii : 21 Jan 1992
- Format : Hardback
- Numar pagini : 448
- ISBN : 9780127338705