The Chemistry and technology of pectin. (2012)

• Record Type: Book
• Further Information: Note: Edited by Reginald H. Walter.
• Other Names: Walter, Reginald H
• Contents: [Contents without contributors--WR 10/29/91]; CONTENTS: 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.Chapter References. Index.
• Publisher Details: Place of publication not identified : Academic Press
• Publication Date: 2012
• Extent: 1 online resource (448 pages)
• Subjects: 664/.25; Pectin; Pectin; Pectine; Polysaccharides; Aufsatzsammlung; Biochemie; Lebensmitteltechnologie; Pektine
• Languages: English
• ISBNs: 9780080926445; 0080926444
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.