Food Hydrocolloids  book cover
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1st Edition

Food Hydrocolloids





ISBN 9780367258771
Published February 27, 2021 by CRC Press
228 Pages

 
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Book Description

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.

Table of Contents

I. COMPARATIVE PROPERTIES OF HYDROCOLLOIDS.

1. Background and Classification.  2. Structure and Conformation of Hydrocolloids.  3. Functional Properties.  4. Gums and Nutrition.

II. FERMENTATION (BIOSYNTHETIC) GUMS.

Introduction.  5. Xanthan.  6. Curdlan.  7. Curdlan.  8. Dextran.  Index.

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Author(s)

Biography

Martin Glicksman