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Gelatine handbook [[electronic resource] ] : theory and industrial practice / / Reinhard Schrieber and Herbert Gareis
| Gelatine handbook [[electronic resource] ] : theory and industrial practice / / Reinhard Schrieber and Herbert Gareis |
| Autore | Schrieber Reinhard |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Weinheim, : Wiley-VCH |
| Descrizione fisica | 1 online resource (349 p.) |
| Disciplina |
664.01
664.26 |
| Altri autori (Persone) | GareisHerbert |
| Soggetto topico |
Gelatin
Gelatin industry |
| ISBN |
1-280-92169-2
9786610921690 3-527-61096-0 3-527-61097-9 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Gelatine 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
1.1.9 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 2.1.1.2 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 2.1.2.9 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 2.2.8 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 2.3.2.1 Gel Strength (Bloom Value) |
| Record Nr. | UNINA-9910144335803321 |
Schrieber Reinhard
|
||
| Weinheim, : Wiley-VCH | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Gelatine handbook [[electronic resource] ] : theory and industrial practice / / Reinhard Schrieber and Herbert Gareis
| Gelatine handbook [[electronic resource] ] : theory and industrial practice / / Reinhard Schrieber and Herbert Gareis |
| Autore | Schrieber Reinhard |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Weinheim, : Wiley-VCH |
| Descrizione fisica | 1 online resource (349 p.) |
| Disciplina |
664.01
664.26 |
| Altri autori (Persone) | GareisHerbert |
| Soggetto topico |
Gelatin
Gelatin industry |
| ISBN |
1-280-92169-2
9786610921690 3-527-61096-0 3-527-61097-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Gelatine 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
1.1.9 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 2.1.1.2 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 2.1.2.9 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 2.2.8 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 2.3.2.1 Gel Strength (Bloom Value) |
| Record Nr. | UNINA-9910830693903321 |
|
Schrieber Reinhard
|
||
| Weinheim, : Wiley-VCH | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Gelatine handbook : theory and industrial practice / / Reinhard Schrieber and Herbert Gareis
| Gelatine handbook : theory and industrial practice / / Reinhard Schrieber and Herbert Gareis |
| Autore | Schrieber Reinhard |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Weinheim, : Wiley-VCH |
| Descrizione fisica | 1 online resource (349 p.) |
| Disciplina | 664.26 |
| Altri autori (Persone) | GareisHerbert |
| Soggetto topico |
Gelatin
Gelatin industry |
| ISBN |
1-280-92169-2
9786610921690 3-527-61096-0 3-527-61097-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Gelatine 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
1.1.9 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 2.1.1.2 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 2.1.2.9 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 2.2.8 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 2.3.2.1 Gel Strength (Bloom Value) |
| Record Nr. | UNINA-9910877344503321 |
|
Schrieber Reinhard
|
||
| Weinheim, : Wiley-VCH | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The science and technology of gelatin / edited by A. G. Ward, A. Courts
| The science and technology of gelatin / edited by A. G. Ward, A. Courts |
| Pubbl/distr/stampa | London...[etc.] : Academic Press, 1977 |
| Descrizione fisica | XVI, 564 p. ; 24 cm. |
| Disciplina | 664.26 |
| Collana | Food science and technology |
| Soggetto topico | Gelatine - Lavorazione |
| ISBN | 0-12-735050-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNIBAS-000013344 |
| London...[etc.] : Academic Press, 1977 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. della Basilicata | ||
| ||