1st Edition

Food Hydrocolloids




ISBN 9780367258887
Published August 27, 2019 by CRC Press
200 Pages

USD $199.00

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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

Section 1: Natural Plant Exudates

Introduction

Martin Glicksman

1. Gum Arabic (Gum Acacia)

Martin Glicksman

2. Gum Ghatti

Martin Glicksman

3. Gum Karaya (Sterculia Gum)

Martin Glicksman

4. Gum Tragacanth

Martin Glicksman

Section 2: Seaweed Extracts

Introduction

Martin Glicksman

5. Red Seaweed Extracts (Agar, carrageenan, Furcellaran

Martin Glicksman

6. Brown Seaweed Extracts (Alginates)

Alan H. King

...
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Editor(s)

Biography

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