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2008-05-18, 10:57 PM
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| Gelatine Handbook: Theory and Industrial Practice Gelatine Handbook: Theory and Industrial Practice by Reinhard Schrieber (Author), Herbert Gareis  Editorial Reviews Review "…a comprehensive reference guide on gelatine…" (Food Manufacture Magazine, April 2007) "…provides a practical summary of the physical, chemical and technological properties of gelatine and corresponding production processes…" (Food Science & Technology Abstracts, August 2007) Product Description 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.  See all Editorial Reviews Product Details Hardcover: 347 pages Publisher: Wiley-VCH (April 20, 2007) Language: English ISBN-10: 3527315489 ISBN-13: 978-3527315482 Product Dimensions: 9.6 x 6.8 x 0.9 inches Shipping Weight: 1.8 pounds http://rapidshare.com/files/62336776...3527315482.rar (6024 KB)  |
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Samo (2008-05-18) | ||
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