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Paperback. Condizione: New. Print on Demand. This study offers scientists, food technologists, and other professionals detailed methods for extracting, purifying, analyzing, and evaluating pectic substancesâ"important natural components of plant cell walls that play significant roles in food texture and consistency. The author outlines procedures for extracting total pectic substances, isolating the cold-extracted pectin suitable for further study, and determining various pectic substance characteristics like ammonia content, moisture, ash, weight, methoxyl content, optical rotation, and more. The book also includes detailed methodologies for examining pectic enzymes, including pectinesterase and polygalacturonase. Thorough and practical, this important resource will help researchers and professionals in the field gain a robust understanding of pectic substances and their significance in food science and beyond. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.