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Food Hydrocolloids de Martin Glicksman

Food Hydrocolloids: Routledge Revivals

Editat de Martin Glicksman
en Limba Engleză Paperback – 30 iun 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: 9780367258986
ISBN-10: 0367258986
Pagini: 248
Dimensiuni: 178 x 254 x 14 mm
Greutate: 0.45 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
Seria Routledge Revivals

Public țintă

Professional

Cuprins

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   

Notă biografică

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

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.