Food Hydrocolloids

ISBN-13: 9780367258986 / Angielski / Miękka / 2021 / 248 str.

Martin Glicksman

Opis

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.

Spis treści

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   

O autorze

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