Food Hydrocolloids

List of contents

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

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: 13.12.2021
• EAN: 9780367258955
• ISBN: 978-0-367-25895-5
• No. of pages: 248
• 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