Chemistry and Function of Pectins: 310 - Rilegato

Rilegato

ISBN 10: 084120974X ISBN 13: 9780841209749

Casa editrice: American Chemical Society, 1986

Riassunto

Explores the physical, biochemical, and functional properties of pectin. Examines the role of pectin as an important food fiber, a major plant cell wall component, and a ubiquitous nutritional factor and gelling agent in foods. Assembles chapters from leading pectin researchers to produce a multidisciplinary volume that will advance pectin research through cross fertilization of sound research ideas. Promotes a better understanding of the chemical and functional properties of pectins.

Su questo libro

Contenuti:

• Pectins: Structure and Properties
• Pectin Composition Determination
• Molecular Weight and Dimensions for Citrus Pectins
• Structural Studies of Apple Pectins
• Sugar Beet Pectins
• Interactions of Counterions with Pectins
• Ionic Effects on Pectate
• Pectin Internal Gel Strength
• Characterization of Pectins
• Synergistic Gelation of Aginates and Pectins
• Control of Pectin Synthesis and Deposition
• Analysis of Pectins from Pericarp and Locular Gel
• Polygalacturonases in Higher Plants
• Cooperative Ion Binding to Cell Walls
• Softening of Vegetables
• Effects of Freezing and Frozen Storage
• Methylation Changes and Calcium Ion Effects
• Enzymic Lysis of Pectic Substances
• Effects of Pectin on Human Metabolism
• Binding of Bile Acids to Carrot Fiber

Su questa edizione

• Editore: American Chemical Society
• Data di pubblicazione: 1986
• ISBN 10: 084120974X
• ISBN 13: 9780841209749
• Rilegatura: Copertina rigida
• Numero di pagine: 296
• Redattore: Fishman Marshall L., Jen Joseph J.