Food Hydrocolloids

Martin Glicksman (Herausgeber)

Buch | Hardcover

248 Seiten

2021
CRC Press (Verlag)
978-0-367-25895-5 (ISBN)

Infos

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.

Autor

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

Inhalt

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

Produkt-Details

• Erscheinungsdatum: 23.07.2019
• Reihe/Serie: Routledge Revivals
• Verlagsort: London
• Sprache: englisch
• Maße: 178 x 254 mm
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 0-367-25895-1 / 0367258951
• ISBN-13: 978-0-367-25895-5 / 9780367258955
• Zustand: Neuware