The Chemistry and Technology of Pectin

Front Cover
Reginald H. Walter
Academic Press, Dec 2, 2012 - Technology & Engineering - 448 pages
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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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Contents

Chapter 1 Function of Pectin in Plant Tissue Structure and Firmness
1
Chapter 2 Jams Jellies and Preserves
23
Chapter 3 Other Pectin Food Products
51
Chapter 4 Tropical Fruit Products
67
Chapter 5 The Chemistry of HighMethoxyl Pectins
87
Chapter 6 The Chemistry of LowMethoxyl Pectin Gelation
109
Chapter 7 Gelation of Sugar Beet Pectin by Oxidative Coupling
119
Chapter 8 Pectinesterase
135
Chapter 9 The Polygalacturonases and Lyases
165
Chapter 10 Analytical and Graphical Methods for Pectin
189
Chapter 11 Rheology of Pectin Dispersions and Gels
227
Chapter 12 Nonfood Uses of Pectin
251
Index
269
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About the author (2012)

Steve Taylor is lecturer in psychology at Leeds Metropolitan University and a researcher in transpersonal psychology at Liverpool John Moores University.

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