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.
| ISBN: | 9780127338705 |
| Publication date: | 21st January 1992 |
| Author: | Reginald H Cornell University, Geneva, New York, USA Walter |
| Publisher: | Academic Press Inc an imprint of Elsevier Science Publishing Co Inc |
| Format: | Hardback |
| Pagination: | 448 pages |
| Series: | Food Science and Technology |
| Genres: |
Materials science Engineering applications of polymers and composites Biotechnology Food and beverage technology Plastics and polymers Textiles and fibres |