Buch, Englisch, 448 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 570 g
Buch, Englisch, 448 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 570 g
ISBN: 978-0-12-733870-5
Verlag: William Andrew Publishing
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.
Zielgruppe
Food science researchers, technologists, students, and polymer chemists.
Fachgebiete
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Technologie der Kunststoffe und Polymere
- Naturwissenschaften Chemie Organische Chemie Supramolekularchemie
- Naturwissenschaften Chemie Anorganische Chemie Nichtmetallische Chemie
Weitere Infos & Material
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
