Gelatine Handbook Gelatine Handbook This is 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. It is 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. John Wiley & Sons, Inc 978-3-527-31548-2
11101 руб.
Russian
Каталог товаров

Gelatine Handbook

  • Автор: Reinhard Schrieber
  • Твердый переплет. Плотная бумага или картон
  • Издательство: John Wiley & Sons, Inc
  • Год выпуска: 2007
  • Кол. страниц: 347
  • ISBN: 978-3-527-31548-2
Временно отсутствует
?
  • Описание
  • Характеристики
  • Отзывы о товаре
  • Отзывы ReadRate
This is 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. It is 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.

Оставить заявку на описание
?
Штрихкод:   9783527315482
Аудитория:   16 и старше
Бумага:   Мелованная
Масса:   800 г
Размеры:   249x 180x 21 мм
Литературная форма:   Практическое пособие
Тип иллюстраций:   Цветные
Язык:   Английский
Отзывы
Найти пункт
 Выбрать станцию:
жирным выделены станции, где есть пункты самовывоза
Выбрать пункт:
Поиск по названию улиц:
Подписка 
Введите Reader's код или e-mail
Периодичность
При каждом поступлении товара
Не чаще 1 раза в неделю
Не чаще 1 раза в месяц
Мы перезвоним

Возникли сложности с дозвоном? Оформите заявку, и в течение часа мы перезвоним Вам сами!

Captcha
Обновить
Сообщение об ошибке

Обрамите звездочками (*) место ошибки или опишите саму ошибку.

Скриншот ошибки:

Введите код:*

Captcha
Обновить