Wiley-VCH


Wiley-VCH, Weinheim Gelatine Handbook Cover A practical summary of the technological as well as physiological properties attained through the ta.. Product #: 978-3-527-31548-2 Regular price: $163.55 $163.55 Auf Lager

Gelatine Handbook

Theory and Industrial Practice

Schrieber, Reinhard / Gareis, Herbert

Cover

1. Auflage Februar 2007
XII, 335 Seiten, Hardcover
203 Abbildungen (203 Farbabbildungen)
71 Tabellen
Handbuch/Nachschlagewerk

Kurzbeschreibung

A practical summary of the technological as well as 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.

ISBN: 978-3-527-31548-2
Wiley-VCH, Weinheim

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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.

Preface
Introduction
HISTORY OF GELATINE
THE GELATINE INDUSTRY WORLDWIDE
GLOBAL TRENDS AND HOW GELATINE RESPONDS TO THE SITUATION
FROM COLLAGEN TO GELATINE
BASIC PHYSICAL, CHEMICAL AND TECHNOLOGICAL PROPERTIES OF GELATINE
MANUFACTURE
QUALITY AND SAFETY
PRACTICAL ASPECTS
BASIC PROCESSING OF GELATINE
FUNCTIONALITY OF GELATINE IN COMPARISON WITH OTHER HYDROCOLLOIDS/PROTEINS
PROCESSING OF POWDER GELATINE
PROCESSING OF INSTANT GELATINE
PROCESSING OF HYDROLYSATE
APPLICATIONS
BEVERAGES AND FOODSTUFFS
Wine/Fruit Juices
Confectionery
Meat/Delicatessen
Dairy Products
Desserts/Pastries
Convenience Food, Sandwich Spreads, Innovations ...
PHOTO/IMAGING
PHARMACEUTICALS/MEDICINE
OTHER
HEALTH AND MODERN NUTRITION
OSTEOARTHRITIS (HYDROLYSATE)
VISIONS OF THE FUTURE
Glossary
Index
"Der wissenschaftliche Fachverlag hat das erste komplette Nachschlagewerk zum Thema Gelatine publiziert. Das "Handbuch Gelatine" gibt einen umfassenden Einblick in alle gängigen und zahlreiche potenzielle Anwendungen dieses vielseitigen Proteins. Es vermittelt Praktikern und Technologen aus Industrie und Wissenschaft sowie Fachleuten aus dem Gesundheitswesen ein umfassendes Hintergrundwissen über die technologischen und physiologischen Eigenschaften des "Multitalents" Gelatine..."
Lebensmitteltechnik, 04/2007

"...Das "Handbuch Gelatine" gibt einen umfassenden Einblick in alle gängigen und zahlreichen potentiellen Anwendungen dieses vielseitgen Proteins..."
Süßwarenproduktion, 05/2007
Reinhard Schrieber was born 1944 in Klosterheide, Germany, and graduated as engineer for chemical technology at the University of Applied Sciences in Mannheim, Germany in 1967. He started his career at Chemische Werke Stoess in Eberbach, Germany, one of the original companies of the GELITA Group, where he held several positions, becoming member of the Management Board of the GELITA Group in 1987. From 1985 to 2001, he was President of the German Gelatine Manufacturers' Association and from 1988 to 1997 President of the European Gelatine Manufacturers' Association (GME). From 1997 to 2003, he was Chairman of the Regulatory and BSE Safety Committee of GME. Reinhard Schrieber has published over 20 papers on the use of gelatine in food and pharmaceutical applications.

Dr. Herbert Gareis was born 1955 in Höchstadt, Germany, and completed his chemistry studies at the University of Erlangen-Nuremberg with a Ph.D. In 1986 he started his professional career in the Photographic Department of DGF Stoess. In 1994, he became department head with technical and commercial responsibility, 1996 he was appointed head of the global Photographic Gelatine Division of the GELITA Group. Since 2004, he has been member of the Management Board of GELITA AG, responsible for Production and R&D.

R. Schrieber, DGF Stoess AG, Eberbach; H. Gareis, DGF Stoess AG, Eberbach