Share
The Chemistry and Technology of Pectin (Food Science and Technology)
Reginald H. Walter (Author)
·
Academic Press
· Hardcover
The Chemistry and Technology of Pectin (Food Science and Technology) - Reginald H. Walter
£ 58.50
£ 65.00
You save: £ 6.50
Choose the list to add your product or create one New List
✓ Product added successfully to the Wishlist.
Go to My WishlistsIt will be shipped from our warehouse between
Tuesday, June 04 and
Friday, June 07.
You will receive it anywhere in United Kingdom between 1 and 3 business days after shipment.
Synopsis "The Chemistry and Technology of Pectin (Food Science and Technology)"
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 analysisCommercial extractions methodsPectin formulations and tropical fruit analysisMolecular mechanisms of gelatinEnzymologyPolymer comformation techniquesAnalytical methods of polymer analysis
- 0% (0)
- 0% (0)
- 0% (0)
- 0% (0)
- 0% (0)
All books in our catalog are Original.
The book is written in English.
The binding of this edition is Hardcover.
✓ Producto agregado correctamente al carro, Ir a Pagar.
