Book of Donmon Teith

It is clearly demonstrated that significant progress has been made during the past seven years.

Pectin extracted from suitable plant sources is used as food ingredient for its gelling, stabilizing and thickening functionalities. Pectic substances also have

The second international symposium on Pectins and Pectinases was organised by Wageningen University and Research Centre and was held in Rotterdam, May 6-10, 200

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

This book not only reflects the present status of research in the field but it will turn out to be a very useful reference work as well.