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Pectins and Their Manipulation

Pectins and Their Manipulation
Christine Seymour, Paul Knox, "Pectins and Their Manipulation"
English | 2002 | ISBN: 0849397898 | PDF | pages: 263 | 20.8 mb


Because 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.


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