Food Hydrocolloids

Martin Glicksman (Autor)

Buch | Softcover

228 Seiten

2021
CRC Press (Verlag)
978-0-367-25877-1 (ISBN)

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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.

Martin Glicksman

I. COMPARATIVE PROPERTIES OF HYDROCOLLOIDS.

1. Background and Classification. 2. Structure and Conformation of Hydrocolloids. 3. Functional Properties. 4. Gums and Nutrition.

II. FERMENTATION (BIOSYNTHETIC) GUMS.

Introduction. 5. Xanthan. 6. Curdlan. 7. Curdlan. 8. Dextran. Index.

Erscheinungsdatum	09.03.2021
Reihe/Serie	Routledge Revivals
Verlagsort	London
Sprache	englisch
Maße	178 x 254 mm
Gewicht	417 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-367-25877-3 / 0367258773
ISBN-13	978-0-367-25877-1 / 9780367258771
Zustand	Neuware