Food Hydrocolloids

List of contents

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)

About the author

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

Summary

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.

Product details

• Authors: Martin Glicksman
• Assisted by: Martin Glicksman (Editor), Glicksman Martin (Editor)
• Publisher: Taylor & Francis Ltd.
• Languages: English
• Product format: Hardback
• Released: 31.07.2019
• EAN: 9780367258887
• ISBN: 978-0-367-25888-7
• No. of pages: 200
• Series: Routledge Revivals
• Subjects: Natural sciences, medicine, IT, technology > Technology > Chemical engineering; SCIENCE / Life Sciences / General, REFERENCE / Personal & Practical Guides, HEALTH & FITNESS / Diet & Nutrition / Nutrition, Food & beverage technology, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General