ABSTRACT
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.
Volume I: I. COMPARATIVE PROPERTIES OF HYDROCOLLOIDS Chapter 1Background 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 Gum. Volume II: 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 (Alginates). Volume III: I. CELLULOSE GUMS Introduction Chapter 1 Microcrystalline Cellulose (MCCorCelluloseGel) Chapter 2 Sodium Carboxymethylcellulose (CMC) Chapter 3 Hydroxypropylcellulose (HPC).Chapter 4 Methylcellulose (MC) and Hydroxypropylmethylcellulose (HPMC) II. PLANT SEED GUMS Introduction 5 Locust/Carob Bean Gum Chapter 6 Guar Gum Chapter 7 Tara Gum Chapter 8 Tamarind Seed Gum III PLANT EXTRACTS Chapter 9 Pectins
