ISBN: 9781528118958 - an investigation of the effects of sugar, acid and pectin on the quality of gels: thesis (classic reprint) (5 Ergebnisse)

Zustand: New.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Zustand: New. Print on Demand. This extensive research explores the many factors that affect the texture of fruit gels, aiming to determine the ideal firmness of a gel based on pectin, sugar, and acid. To establish a standard for comparison, the author investigates various aspects that influence gel consistency, including heating time, temperature, acidity, pectin levels, and sugar concentrations. They present a simple and efficient method for determining gel stiffness, which is essential for standardizing future experiments. Delving into the historical study of pectin bodies, the author reviews the work of previous researchers, identifying contradictory findings and gaps in knowledge. A comprehensive review of pectin extraction methods is included, along with a critique of their efficiency and accuracy. The author also classifies the various pectin bodies based on their solubility and acidity, which provides a valuable framework for understanding the complexities of pectin chemistry. This book offers a thorough foundation for anyone interested in the science of pectin and its applications in food preparation and preservation. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.…