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.
Reihe
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Maße
Höhe: 254 mm
Breite: 178 mm
ISBN-13
978-0-367-25895-5 (9780367258955)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Martin Glicksman is a Principal Scientist in the Central Research Department of General Foods Corporation, Tarrytown, New York.
Section 1: Cellulose Gums Introduction 1. Microcrystalline Cellulose (MCC or Cellulose Gel) 2. Sodium Carboxymethylcellulose (CMC) 3. Hydroxyproplcellulose (HPC) 4. Methylcellulose (MC) and Hydroxypropylmethlcellulose (HPMC) Section 2: Plant Seed Gums Introduction 5. Locust/Carob Bean Gum 6. Guar Gum 7. Tara Gum 8. Tamarind Seed Gum Section 3: Plant Extracts 9. Pectins
