Pectin: Technological and Physiological Properties

果胶:技术与生理特性

食品科学技术基础学科

原   价:
2200.00
售   价:
1760.00
优惠
平台大促 低至8折优惠
发货周期:外国库房发货,通常付款后3-5周到货
作      者
出  版 社
出版时间
2020年12月18日
装      帧
精装
ISBN
9783030534202
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页      码
254
语      种
英文
版      次
2020
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图书简介
?This text presents the technological and physiological properties of pectin in an educational approach that encompasses all ofthe essential information a researcher needs to fully understand their function and use in foods. Utilizing basicinformation on pectin as well as recent technological advances, this book is designed to be the primary resource for individuals seeking out an up to date reference work covering all the necessary informationaland functionalaspects of pectin.Pectin: technological and physiological properties is the first book to fully focus on theintroductory concepts on pectin. Individual chapters cover localization and function, the structural aspects of pectin, pectinases, isolation and characterizationand recovery from agricultural wastes. Important current advancessuch as emulsions, films, digestion, metabolism and bioactive properties are also focused on.With its combination of vital basic information and technological advances, this book presents full and up to date coverage on this pectin and its many forms and uses in foods.
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