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.

part |121 pages

Comparative Properties of Hydrocolloids

chapter Chapter 1|16 pages

Origins and Classification of Hydrocolloids

ByMartin Glicksman

chapter Chapter 2|28 pages

Nomenclature and Structure of Carbohydrate Hydrocolloids

ByRalph E. Sand

chapter Chapter 3|53 pages

Functional Properties of Hydrocolloids

ByMartin Glicksman

chapter Chapter 4|21 pages

Nutritional and Physiological Value of Gums

ByHerbert W. Staub, Rida Ali

part |80 pages

Fermentation (Biosynthetic) Gums

chapter |2 pages

Introduction

ByM. Glicksman

chapter Chapter 5|23 pages

Xanthan Gum

ByDavid J. Pettitt

chapter Chapter 6|6 pages

Curdlan

ByMartin Glicksman

chapter Chapter 7|10 pages

Dextran

ByMartin Glicksman

chapter Chapter 8|36 pages

Potentially Important Microbial Gums

ByPaul A. Sandford