Contents


Preface

Scientists and technologists are particularly interested in pectin for its nutritional content and because of its versatile uses since ancient times as an important source of food fiber and as a gelling agent in foods. This book is a cutting-edge, multidisciplinary reference work that will promote pectin research by combining and fostering new perspectives and methodologies from different fields of study. The extraction, processing, and uses of pectin in the food and pharmaceutical industries are all

I'd like to express my deepest gratitude to all the authors who have worked on this publication. Last but not least, I'd like to thank my family and other supporters who

**Dr. Maruf Ahmed**

Dinajpur, Bangladesh

Department of Food Processing and Preservation,

Hajee Mohammad Danesh Science and Technology University,

Professor,

have helped me stay motivated during this project.

covered.
