Food Hydrocolloids - Glicksman, Martin; (ed.) - Prospero Internet Bookshop
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Food Hydrocolloids

 
Edition number and title: Volume 3
Edition number: 1
Publisher: CRC Press
Date of Publication:
 
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GBP 155.00
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81 375 HUF (77 500 HUF + 5% VAT)
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65 100 (62 000 HUF + 5% VAT )
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Short description:

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.

Long description:

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.

Table 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