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OverviewBecause of their ability to form gels and because of their contributions to the mechanical and textural properties of fruits and vegetables, pectins are extremely valuable in the food industry. These polysaccharide also perform critical functions that impact upon development and defense. This book provides an overview of the current understandings relating to pectin structure and its manipulations. It also addresses the ways by which pectin functions in growing plants and the industrial uses of pectins. Full Product DetailsAuthor: Christine Seymour (Searle) , Paul KnoxPublisher: Taylor & Francis Inc Imprint: CRC Press Inc Volume: 9 Dimensions: Width: 15.60cm , Height: 2.00cm , Length: 23.50cm Weight: 0.635kg ISBN: 9780849397899ISBN 10: 0849397898 Pages: 250 Publication Date: 29 July 2002 Audience: College/higher education , Professional and scholarly , Undergraduate , Postgraduate, Research & Scholarly Format: Hardback Publisher's Status: Out of Print Availability: Out of stock  Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |
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