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Food Hydrocolloids de Martin Glicksman

Food Hydrocolloids: Routledge Revivals

Autor Martin Glicksman
en Limba Engleză Paperback – 27 feb 2021
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.
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Specificații

ISBN-13: 9780367258771
ISBN-10: 0367258773
Pagini: 228
Dimensiuni: 178 x 254 x 12 mm
Greutate: 0.4 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
Seria Routledge Revivals

Public țintă

Professional

Cuprins

I. COMPARATIVE PROPERTIES OF HYDROCOLLOIDS.
1. Background and Classification.  2. Structure and Conformation of Hydrocolloids.  3. Functional Properties.  4. Gums and Nutrition.
II. FERMENTATION (BIOSYNTHETIC) GUMS.
Introduction.  5. Xanthan.  6. Curdlan.  7. Curdlan.  8. Dextran.  Index.

Descriere

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.

Notă biografică

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