Chemistry and Function of Pectins

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.Fishman, Marshall L. is the author of 'Chemistry and Function of Pectins' with ISBN 9780841209749 and ISBN 084120974X.