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​This text presents the technological and physiological properties of pectin in an educational approach that encompasses all of the essential information a re

Pectins are biopolymers with multiple applications because of their structural diversity and complexity. Although pectins from different sources have some commo

A fundamental understanding of polymers has evolved in recent years concurrent with advances in analytical instrumentation. The theories and methodologies devel

Food biopolymers: Structural, functional and nutraceutical properties provides valuable coverage of all major food biopolymers from plant, animal and marine sou

The second edition of this successful book highlights thewidespread use of enzymes in food processing improvement andinnovation, explaining how they bring advan