Food Hydrocolloids
Seiten
2021
CRC Press (Verlag)
978-0-367-25889-4 (ISBN)
CRC Press (Verlag)
978-0-367-25889-4 (ISBN)
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.
Martin Glicksman is a Principal Scientist in the Central Research Department of General Foods Corporation, Tarrytown, New York.
Section 1: Natural Plant Exudates Introduction 1. Gum Arabic (Gum Acacia) 2. Gum Ghatti 3. Gum Karaya (Sterculia Gum) 4. Gum Tragacanth Section 2: Seaweed Extracts Introduction 5. Red Seaweed Extracts (Agar, carrageenan, Furcellaran 6. Brown Seaweed Extracts (Alginates)
| Erscheinungsdatum | 29.03.2021 |
|---|---|
| Reihe/Serie | Routledge Revivals |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 178 x 254 mm |
| Gewicht | 385 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-367-25889-7 / 0367258897 |
| ISBN-13 | 978-0-367-25889-4 / 9780367258894 |
| Zustand | Neuware |
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Buch | Hardcover (2023)
Verlag Eugen Ulmer
CHF 169,00
