Reginald H. Walter
The Chemistry and Technology of Pectin
Gebonden Engels 1992 9780127338705Levertijd ongeveer 9 werkdagen
Gratis verzonden
Samenvatting
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.
Specificaties
Lezersrecensies
Wees de eerste die een lezersrecensie schrijft!
Inhoudsopgave
Function of Pectin in Plant Tissue Structure and Firmness<br>Jams, Jellies, and Preserves<br>Other Pectin Food Products<br>Tropical Fruit Products<br>The Chemistry of High-Methoxyl Pectins<br>The Chemistry of Low-Methoxyl Pectin Gelation<br>Gelation of Sugar Beet Pectin by Oxidative Coupling. Pectinesterase<br>The Polygalacturonases and Lyases<br>Analytical and Graphical Methods for Pectin<br>Rheology of Pectin Dispersions and Gels<br>Nonfood Uses of Pectin
Rubrieken
- advisering
- algemeen management
- coaching en trainen
- communicatie en media
- economie
- financieel management
- inkoop en logistiek
- internet en social media
- it-management / ict
- juridisch
- leiderschap
- marketing
- mens en maatschappij
- non-profit
- ondernemen
- organisatiekunde
- personal finance
- personeelsmanagement
- persoonlijke effectiviteit
- projectmanagement
- psychologie
- reclame en verkoop
- strategisch management
- verandermanagement
- werk en loopbaan