© 1997

Hydrocolloid Applications

Gum technology in the food and other industries


Table of contents

  1. Front Matter
    Pages i-xv
  2. A. Nussinovitch
    Pages 1-18
  3. A. Nussinovitch
    Pages 19-39
  4. A. Nussinovitch
    Pages 40-62
  5. A. Nussinovitch
    Pages 63-82
  6. A. Nussinovitch
    Pages 83-104
  7. A. Nussinovitch
    Pages 105-124
  8. A. Nussinovitch
    Pages 125-139
  9. A. Nussinovitch
    Pages 140-153
  10. A. Nussinovitch
    Pages 154-168
  11. A. Nussinovitch
    Pages 169-189
  12. A. Nussinovitch
    Pages 190-204
  13. A. Nussinovitch
    Pages 205-216
  14. A. Nussinovitch
    Pages 217-228
  15. A. Nussinovitch
    Pages 229-246
  16. A. Nussinovitch
    Pages 247-264
  17. A. Nussinovitch
    Pages 265-273
  18. A. Nussinovitch
    Pages 274-291
  19. A. Nussinovitch
    Pages 292-311
  20. A. Nussinovitch
    Pages 312-327

About this book


Water-soluble gums are beneficial in many fields, including food, agricul­ ture, adhesives, biotechnology, ceramics, cosmetics, explosives, paper, tex­ tiles and texturization, among many others. It is almost impossible to spend a day without directly or indirectly enjoying their qualities. This book on hydrocolloid applications is divided into two major portions. The first is devoted to a few important gelling and non-gelling gums, their sources, the raw materials from which they are manufactured, their structures, functions and properties, followed by their food applica­ tions. The second part of the book details gums' industrial, non-food uses in a unique way: it assumes the reader's unfamiliarity with the many fields in which gums can be useful. It, therefore, provides a broad introduction to the development, technology and many aspects of gums' major non-food uses, as well as giving detailed explanations of where, when and how gums are incorporated into products in these industries. The text is also accom­ panied by a detailed index, designed to help the reader locate information easily. I wish to thank the publishers for giving me the opportunity to write this book. Their patience is very much appreciated. I wish to thank my editor Camille Vainstein for working shoulder-to-shoulder with me when time was getting short and Dr Zippora Gershon for supporting me with references and good advice over the years.


agriculture cellulose colloid food

Authors and affiliations

  1. 1.Faculty of Agricultural, Food and Environmental Quality Sciences Institute of Biochemistry, Food Science and NutritionThe Hebrew University of JerusalemRehovotIsrael

Bibliographic information

  • Book Title Hydrocolloid Applications
  • Book Subtitle Gum technology in the food and other industries
  • Authors Nussinovitch
  • DOI
  • Copyright Information Chapman & Hall 1997
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Hardcover ISBN 978-0-412-62120-8
  • Softcover ISBN 978-1-4613-7933-1
  • eBook ISBN 978-1-4615-6385-3
  • Edition Number 1
  • Number of Pages XV, 354
  • Number of Illustrations 0 b/w illustrations, 0 illustrations in colour
  • Topics Food Science
    Organic Chemistry
  • Buy this book on publisher's site