Food Hydrocolloids: 1st Edition (Hardback) book cover

Food Hydrocolloids

1st Edition

Edited by Martin Glicksman

CRC Press

200 pages

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Hardback: 9780367258887
pub: 2019-08-27
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eBook (VitalSource) : 9780429290374
pub: 2019-07-17
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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


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


Martin Glicksman

5. Red Seaweed Extracts (Agar, carrageenan, Furcellaran

Martin Glicksman

6. Brown Seaweed Extracts (Alginates)

Alan H. King

About the Editor

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

About the Series

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Subject Categories

BISAC Subject Codes/Headings:
SCIENCE / Life Sciences / General