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.
Author(s): Martin Glicksman
Series: CRC Revivals
Publisher: CRC Press
Year: 2019
Language: English
Pages: 689
City: Boca Raton
Volumes Cover
Volume I
Cover
Title
Copyright
PREFACE
THE EDITOR
CONTRIBUTORS
Dedication
TABLE OF CONTENTS
I. Comparative Properties of Hydrocolloids
Chapter 1 Background and Classification
Chapter 2 Structure and Conformation of Hydrocolloids
Chapter 3 Functional Properties
Chapter 4 Gums and Nutrition
II. Fermentation (Biosynthetic) Gums
Introduction
Chapter 5 Xanthan
Chapter 6 Curdlan
Chapter 7 Dextran
Chapter 8 Potentially Important Fermentation Gums
Index
Volume II
Cover
Title
Copyright
PREFACE
THE EDITOR
CONTRIBUTORS
TABLE OF CONTENTS
I. NATURAL PLANT EXUDATES
Introduction
Chapter 1 Gum Arabic (Gum Acacia)
Chapter 2 Gum Ghatti
Chapter 3 Gum Karaya (Sterculia Gum)
Chapter 4 Gum Tragacanth
II. SEAWEED EXTRACTS
Introduction
Chapter 5 Red Seaweed Extracts (Agar, Carrageenan, Furcellaran)
Chapter 6 Brown Seaweed Extracts (Algmates)
Index
Volume III
Cover
Title
Copyright
PREFACE
THE EDITOR
Dedication
CONTRIBUTORS
TABLE OF CONTENTS
I. CELLULOSE GUMS
Introduction
Chapter 1 Microcrystalline Cellulose (MCC or Cellulose Gel)
Chapter 2 Sodium Carboxymethylcellulose (CMC)
Chapter 3 Hydroxypropylcellulose (HPC)
Chapter 4 Methylcellulose (MC) and Hydroxypropylmethylcellulose (HPMC)
II. PLANT SEED GUMS
Introduction
Chapter 5 Locust/Carob Bean Gum
Chapter 6 Guar Gum
Chapter 7 Tara Gum
Chapter 8 Tamarind Seed Gum
III. PLANT EXTRACTS
Chapter 9 Pectins
INDEX
