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