Food Hydrocolloids (eBook, ePUB)

Redaktion: Glicksman, Martin

• Format: ePub

Produktbeschreibung

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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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 200
• Erscheinungstermin: 17. Juli 2019
• Englisch
• ISBN-13: 9781000697414
• Artikelnr.: 57161532

Autorenporträt

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

Inhaltsangabe

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)