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Gelatine Handbook

Theory and Industrial Practice

By: Reinhard Schrieber,Herbert Gareis

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Gelatine Handbook

Theory and Industrial Practice

By: Reinhard Schrieber,Herbert Gareis

A practical summary of the technical and technological as well as nutritional and physiological properties attained through the targeted selection of raw materials and the corresponding production processes. The two authors come from the world's leading gelatine company and adopt here an international approach, enabling their knowledge to be transferred between the various application areas on a global scale. Following an introduction to and the history of gelatine, the text surveys the global industry and current trends, before going on to analyze the basic physical, chemical and technological properties of gelatine. Manufacturing, including quality and safety and the processing of powder, instant gelatine and hydrolysate are dealt with next, prior to an in-depth review of applications in beverages and foodstuffs, pharmaceuticals, health and osteoarthritis, among others. The whole is rounded off by future visions and a useful glossary. Aimed at all gelatine users, heads and technicians in production and quality control, product developers, students of food science and pharmacy as well as marketing experts within the industry and patent lawyers.

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Page Count

349

Publisher

John Wiley & Sons

Published Date

ISBN 10

3527315489

ISBN 13

9783527315482

Gelatine Handbook

Theory and Industrial Practice

By: Reinhard Schrieber,Herbert Gareis

Write a review Read reviews Take a Quiz Solve Book Puzzle

Gelatine Handbook

Theory and Industrial Practice

By: Reinhard Schrieber,Herbert Gareis

A practical summary of the technical and technological as well as nutritional and physiological properties attained through the targeted selection of raw materials and the corresponding production processes. The two authors come from the world's leading gelatine company and adopt here an international approach, enabling their knowledge to be transferred between the various application areas on a global scale. Following an introduction to and the history of gelatine, the text surveys the global industry and current trends, before going on to analyze the basic physical, chemical and technological properties of gelatine. Manufacturing, including quality and safety and the processing of powder, instant gelatine and hydrolysate are dealt with next, prior to an in-depth review of applications in beverages and foodstuffs, pharmaceuticals, health and osteoarthritis, among others. The whole is rounded off by future visions and a useful glossary. Aimed at all gelatine users, heads and technicians in production and quality control, product developers, students of food science and pharmacy as well as marketing experts within the industry and patent lawyers.

Average ratings

N/A

5

0%

4

0%

3

0%

2

0%

1

0%

Solve jigsaw puzzle

Age

Page Count

347

Publisher

John Wiley & Sons

Published Date

ISBN 10

3527610979

ISBN 13

9783527610976