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.
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.