Food Hydrocolloids

Herausgeber: Glicksman, Martin

• Broschiertes Buch

Produktbeschreibung

First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.

Produktdetails

• Verlag: Taylor & Francis Ltd (Sales)
• Seitenzahl: 248
• Erscheinungstermin: 30. Juni 2021
• Englisch
• Abmessung: 254mm x 178mm x 14mm
• Gewicht: 449g
• ISBN-13: 9780367258986
• ISBN-10: 0367258986
• Artikelnr.: 63368907

Autorenporträt

Martin Glicksman is a Principal Scientist in the Central Research Department of General Foods Corporation, Tarrytown, New York.

Inhaltsangabe

Section 1: Cellulose Gums Introduction 1. Microcrystalline Cellulose (MCC
or Cellulose Gel) 2. Sodium Carboxymethylcellulose (CMC) 3.
Hydroxyproplcellulose (HPC) 4. Methylcellulose (MC) and
Hydroxypropylmethlcellulose (HPMC) Section 2: Plant Seed Gums Introduction
5. Locust/Carob Bean Gum 6. Guar Gum 7. Tara Gum 8. Tamarind Seed Gum
Section 3: Plant Extracts 9. Pectins