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ISBN 10: 0367258897
ISBN 13: 978-0367258894
Author: Martin Glicksman
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.
Part 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
Part II: Fermentation (Biosynthetic) Gums
Chapter 5: Xanthan
Chapter 6: Curdlan
Chapter 7: Dextran
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Tags: Martin Glicksman, Food, Hydrocolloids
