LEADER 05317nam 2200661Ia 450 001 9910830693903321 005 20200227174837.0 010 $a1-280-92169-2 010 $a9786610921690 010 $a3-527-61096-0 010 $a3-527-61097-9 035 $a(CKB)1000000000376201 035 $a(EBL)481615 035 $a(OCoLC)173767143 035 $a(SSID)ssj0000160965 035 $a(PQKBManifestationID)11154085 035 $a(PQKBTitleCode)TC0000160965 035 $a(PQKBWorkID)10190691 035 $a(PQKB)10508323 035 $a(MiAaPQ)EBC481615 035 $a(iGPub)WILEYB0028291 035 $a(PPN)234767928 035 $a(EXLCZ)991000000000376201 100 $a20060529d2007 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aGelatine handbook$b[electronic resource] $etheory and industrial practice /$fReinhard Schrieber and Herbert Gareis 205 $a1st ed. 210 $aWeinheim $cWiley-VCH ;$aChichester $cJohn Wiley [distributor]$d2007 215 $a1 online resource (349 p.) 300 $aDescription based upon print version of record. 311 $a3-527-31548-9 320 $aIncludes bibliographical references and index. 327 $aGelatine Handbook; Contents; Gelatine - An Element of Our Life; 1 Introduction; 1.1 Gelatine - Yesterday, Today, and Tomorrow; 1.1.1 The Future of Gelatine Has Just Begun - Its Multi-faceted History Is Proof; 1.1.2 It All Began with Glue; 1.1.3 Pure Luxury for Kings and Aristocrats; 1.1.4 During the Napoleonic Wars, Gelatine Was Systematically Researched as a Source of Protein; 1.1.5 Suddenly, Medicines No Longer Had a Bitter Taste; 1.1.6 Gelatine Helped to Popularize Photography; 1.1.7 Magically Appearing Text; 1.1.8 Gelatine Literally on Everyone's Lips 327 $a1.1.9 An Essential Element of Our Daily Lives1.2 The Development of the Gelatine Industry; 1.2.1 Period 1800-1865; 1.2.2 Period 1866-1900; 1.2.3 Period 1901-1914; 1.2.4 Period 1915-1918; 1.2.5 Period 1919-1939; 1.2.6 Period 1940-1948; 1.2.7 Period 1949-1972; 1.2.8 Period 1973-1993; 1.2.9 Period 1994-2005; References; 2 From Collagen to Gelatine; 2.1 Basic Chemical/Physical Principles and Technological Properties; 2.1.1 Basic Chemical/Physical Principles; 2.1.1.1 Chemical Composition and Molecular Structure of Collagen 327 $a2.1.1.2 The Conditioning Process and its Effects on the Amino Acid Composition of Gelatine2.1.1.3 The Conditioning Process and its Effect on the Molecular weight Distribution of Gelatine; 2.1.2 Technologically Important Properties and Characteristics of Gelatine; 2.1.2.1 Gel Formation, Viscosity, and Texture; 2.1.2.2 Gel Strength/Bloom Value; 2.1.2.3 The Kinetics of Gel Formation; 2.1.2.4 The Rheology of a Gelatine Solution; 2.1.2.5 From Gelatine/Water to Complex Systems; 2.1.2.6 Surface Properties; 2.1.2.7 Amphoteric Behavior/Isoelectric Point; 2.1.2.8 Protective Colloid Function 327 $a2.1.2.9 Adhesion Properties2.1.3 Basic Principles for Selecting a Suitable Type of Gelatine; 2.1.4 Chemically Modified Gelatines; 2.2 Manufacture of Gelatine: Theory and Practice; 2.2.1 The Raw Material ''Ossein''; 2.2.1.1 Maceration; 2.2.1.2 Pressure Hydrolysis; 2.2.2 The Raw Material ''Hide Split''; 2.2.3 The Raw Material Pigskin; 2.2.4 Conditioning; 2.2.4.1 Alkaline Pretreatment ''Conditioning'' for Type B Gelatine; 2.2.4.2 Acid Pretreatment for Type A Gelatine; 2.2.5 Traditional Extraction (Batch Process); 2.2.6 Continuous Extraction; 2.2.7 Production of Fish and Fowl Gelatine 327 $a2.2.8 Processing the Extracted Gelatine2.2.8.1 Filtration and Clarification; 2.2.8.2 Deionization; 2.2.8.3 Concentration; 2.2.8.4 Final Sterilization; 2.2.8.5 Drying Process for Granulated Gelatine; 2.2.8.6 Standardization and Packaging of Granulated Gelatine; 2.2.9 Manufacture of Leaf Gelatine; 2.2.10 Instant Gelatine; 2.2.11 Gelatine Hydrolysate; 2.2.12 Environmental Aspects of Gelatine Manufacture; 2.3 Quality Control and Certified Product Safety; 2.3.1 The Quality Assurance Process; 2.3.1.1 Raw Materials; 2.3.1.2 Production; 2.3.2 Standard Quality Tests on the Final Product 327 $a2.3.2.1 Gel Strength (Bloom Value) 330 $aA 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 technolog 606 $aGelatin$vHandbooks, manuals, etc 606 $aGelatin industry$vHandbooks, manuals, etc 615 0$aGelatin 615 0$aGelatin industry 676 $a664.01 676 $a664.26 700 $aSchrieber$b Reinhard$01603151 701 $aGareis$b Herbert$01603152 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910830693903321 996 $aGelatine handbook$93927410 997 $aUNINA