The Chemistry and Technology of Pectin
Reginald H. Walter
Academic Press, Dec 2, 2012 - Technology & Engineering - 448 pages
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.
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Chapter 2 Jams Jellies and Preserves
Chapter 3 Other Pectin Food Products
Chapter 4 Tropical Fruit Products
Chapter 5 The Chemistry of HighMethoxyl Pectins
Chapter 6 The Chemistry of LowMethoxyl Pectin Gelation
Chapter 7 Gelation of Sugar Beet Pectin by Oxidative Coupling
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activity afﬁnity Agric apple aqueous arabinose Biochem Biol bonds Buren calcium Carbohydr carboxyl groups cations cell wall cell-wall chain Chem chemical chromatography citrus containing cross-linking decrease deesteriﬁcation degradation degree of esteriﬁcation effect endo-PG enzyme ester extracted ferulic acid feruloyl groups ﬁrmness ﬁrst ﬂavor ﬂow Food Sci galactose galacturonic acid gel strength gelation guava heat high-methoxyl pectin hydrolysis hydrophobic increase inﬂuence ingredients inhibition interactions isolated jams junction zones Kertesz LM pectin low-methoxyl pectin lyase Markovic methanol method methyl modulus molecular weight neutral sugar Oakenfull oligomers pectate pectate lyase pectic acid pectic enzymes pectic substances pectin concentration pectin dispersions pectin gels pectin jelly pectin methylesterase pectin molecules pectinesterase Pilnik Plant Physiol polygalacturonase polymer polysaccharides Pressey and Avants properties Puriﬁcation reaction residues rhamnose ripening Rombouts shear soluble solution speciﬁc stability structure substrate sucrose sugar beet syrup temperature texture Thibault tissue tomato fruit Viscometry viscosity