Gelatine handbook: theory and industrial practice
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Weinheim
WILEY-VCH
2007
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| Schlagworte: | |
| Online-Zugang: | Inhaltstext Inhaltsverzeichnis |
| Beschreibung: | XII, 334 S. Ill., graph. Darst. 240 mm x 170 mm |
| ISBN: | 9783527315482 3527315489 |
Internformat
MARC
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| 020 | |a 3527315489 |c Gb. : ca. EUR 129.00 (freier Pr.), ca. sfr 204.00 (freier Pr.) |9 3-527-31548-9 | ||
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| 100 | 1 | |a Schrieber, Reinhard |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Gelatine handbook |b theory and industrial practice |c Reinhard Schrieber and Herbert Gareis |
| 264 | 1 | |a Weinheim |b WILEY-VCH |c 2007 | |
| 300 | |a XII, 334 S. |b Ill., graph. Darst. |c 240 mm x 170 mm | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
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| 650 | 4 | |a Gelatin industry |v Handbooks, manuals, etc | |
| 650 | 4 | |a Gelatin |v Handbooks, manuals, etc | |
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Datensatz im Suchindex
| _version_ | 1805088413144055808 |
|---|---|
| adam_text |
Contents
Gelatine - An Element of Our Life XI
1 Introduction 1
1.1 Gelatine - Yesterday, Today, and Tomorrow 1
1.1.1 The Future of Gelatine Has Just Begun - Its Multi-faceted History Is
Proof 1
1.1.2 It All Began with Glue 1
1.1.3 Pure Luxury for Kings and Aristocrats 3
1.1.4 During the Napoleonic Wars. Gelatine Was Systematically Researched
as a Source of Protein 3
1.1.5 Suddenly, Medicines No Longer Had a Bitter Taste 4
1.1.6 Gelatine Helped to Popularize Photography 5
1.1.7 Magically Appearing Text 7
1.1.8 Gelatine Literally on Everyone's Lips 9
1.1.9 An Essential Element of Our Daily Lives 11
1.2 The Development of the Gelatine Industry 12
1.2.1 Period 1800-1865 12
1.2.2 Period 1866-1900 13
1.2.3 Period 1901-1914 15
1.2.4 Period 1915-1918 17
1.2.5 Period 1919-1939 17
1.2.6 Period 1940-1948 21
1.2.7 Period 1949-1972 22
1.2.8 Period 1973-1993 29
1.2.9 Period 1994-2005 36
References 43
2 From Collagen to Gelatine 45
2.1 Basic Chemical/Physical Principles and Technological Properties 45
2.1.1 Basic Chemical Physical Principles 45
2.1.1.1 Chemical Composition and Molecular Structure of Collagen 45
2.1.1.2 The Conditioning Process and its Effects on the Amino Acid
Composition of Gelatine 47
Gelatine Handbook: Theory and Industrial Practice. R. Schrieber and H, Gareis
Copyright © 2007 WILEY-VCH Verlag GmbH Co. KCaA. Weinheim
ISBN: 978-J-527-31548-2
VI I Contents
2.1.1.3 The Conditioning Process and its Effect on the Molecular weight
Distribution of Gelatine 48
2.1.2 Technologically Important Properties and Characteristics of
Gelatine 51
2.1.2.1 Gel Formation, Viscosity, and Texture 52
2.1.2.2 Gel Strength/Bloom Value 53
2.1.2.3 The Kinetics of Gel Formation 54
2.1.2.4 The Rheology of a Gelatine Solution 55
2.1.2.5 From Gelatine/Water to Complex Systems 56
2.1.2.6 Surface Properties 59
2.1.2.7 Amphoteric Behavior/Isoelectric Point 61
2.1.2.8 Protective Colloid Function 62
2.1.2.9 Adhesion Properties 62
2.1.3 Basic Principles for Selecting a Suitable Type of Gelatine 63
2.1.4 Chemically Modified Gelatines 63
2.2 Manufacture of Gelatine: Theory and Practice 66
2.2.1 The Raw Material "Ossein" 66
2.2.1.1 Maceration 66
2.2.1.2 Pressure Hydrolysis 69
2.2.2 The Raw Material "Hide Split" 69
2.2.3 The Raw Material Pigskin 71
2.2.4 Conditioning 72
2.2.4.1 Alkaline Prerreatment "Conditioning" for Type B Gelatine 73
2.2.4.2 Acid Pretreatment for Type A Gelatine 74
2.2.5 Traditional Extraction (Batch Process) 75
2.2.6 Continuous Extraction 78
2.2.7 Production of Fish and Fowl Gelatine 79
2.2.8 Processing the Extracted Gelatine 82
2.2.8.1 Filtration and Clarification 82
2.2.8.2 Deionization 83
2.2.8.3 Concentration 85
2.2.8.4 Final Sterilization 86
2.2.8.5 Drying Process for Granulated Gelatine 86
2.2.8.6 Standardization and Packaging of Granulated Gelatine 88
2.2.9 Manufacture of Leaf Gelatine 89
2.2.10 Instant Gelatine 91
2.2.11 Gelatine Hydrolysate 93
2.2.12 Environmental Aspects of Gelatine Manufacture 96
2.3 Quality Control and Certified Product Safety 99
2.3.1 The Quality Assurance Process 99
2.3.1.1 Raw Materials 103
2.3.1.2 Production 103
2.3.2 Standard Quality Tests on the Final Product 104
2.3.2.1 Gel Strength (Bloom Value) 104
2.3.2.2 Viscosity 106
Contents VII
2.3.2.3 pH 106
2.3.2.4 Water Content 107
2.3.2.5 Color and Clarity 107
2.3.2.6 Sulfur Dioxide and Peroxides 108
2.3.2.7 Odor and Taste 108
2.3.2.8 Inorganic Components 108
2.3.2.9 Conductivity 109
2.3.3 Microbiological Tests 109
2.3.4 Special Chemical Technological Tests 110
2.3.4.1 Gelation Point Melting Point. Gelation Time 110
2.3.4.2 Rheology 111
2.3.4.3 The Foam Test 112
2.3.4.4 Isoelectric Point 113
2.3.4.5 Molecular-Weight Distribution 113
2.3.4.6 Nitrogen Determination using the Kjeldahl Method 114
2.3.4.7 Determination of Gelatine Protein 115
2.3.4.8 Hydroxyproline 115
2.3.5 Special Tests for Photographic Applications 115
2.3.5.1 Characterization of Photographic Properties 115
2.3.5.2 Hardening Behavior 116
2.3.5.3 Gold Number 117
References 117
3 Practical Aspects 119
3.1 Basic Processing 119
3.1.1 The Functional Properties of Gelatine Compared with Other
Hydrocolloids 119
3.1.1.1 Agar-agar 123
3.1.1.2 Carrageenans 124
3.1.1.3 Alginates 125
3.1.1.4 Pectin 126
3.1.1.5 Locust Bean Gum 127
3.1.1.6 Gum Arabic 128
3.1.1.7 Modified Cellulose 129
3.1.1.8 Starch and its Derivatives 131
3.1.1.9 Xanthan Gum 133
3.1.1.10 Gellan Gum 133
3.1.1.11 Conclusion and Outlook 134
3.1.2 Dissolution Kinetics and the Rheological Behavior of a Gelatine
Solution are Central to Process Optimization 137
3.1.2.1 Process Steps for Dissolution US
3.1.2.2 Factors Influencing Dissolution - Particle Size 138
3.1.2.3 Factors Influencing Dissolution - the Matrix 139
3.1.2.4 Traditional Two-step Processing versus the Modern Hot-Melt
Process 140
VIII Contents
3.1.2.5 The Viscous Behavior of a Gelatine Solution During Further
Processing 142
3.1.2.6 Setting Temperature and Setting Time 143
3.1.2.7 Process Optimization in Practice 144
3.1.2.8 Special: Processing Leaf Gelatine 148
3.1.3 The Typical Properties of Instant Gelatine Must be Taken into Account
when Processing 150
3.1.4 Gelatine Hydrolysate - a Non-gelling but Versatile Product 155
3.2 Gelatine Applications 163
3.2.1 Confectionery and Gelatine Desserts 163
3.2.1.1 Fruit Gummies 163
3.2.1.2 Mallows 172
3.2.1.3 Bar Products 179
3.2.1.4 Gelatine Desserts 182
3.2.1.5 Other Confectionery Applications 186
3.2.1.6 Interaction with Other Ingredients 187
3.2.2 Dairy Products and Pastries 191
3.2.2.1 Stirred and Thermally Treated Fermented Milk Products 191
3.2.2.2 Stabilization Against Syneresis 192
3.2.2.3 Fermented Milk Drinks 194
3.2.2.4 Ice Cream and Whipped Desserts 194
3.2.2.5 Stabilization of Cream 196
3.2.2.6 Sandwich Spreads and Cheeses 198
3.2.2.7 Powdered Dairy Products 200
3.2.2.8 Gelatine in Combination with other Hydrocolloids 201
3.2.3 Meat and Delicatessen Products 203
3.2.3.1 Aspic Products 204
3.2.3.2 Gelatine Glazing and Dipping Masses 212
3.2.3.3 Binding of Cooking Juice 212
3.2.3.4 Water Binding in Fresh Meat 213
3.2.3.5 Pickled Products 214
3.2.3.6 Reduction of Baking. Frying, and Grilling Losses 215
3.2.3.7 Mayonnaise and Salad Dressings 217
3.2.3.8 Other Aspects 218
3.2.4 Beverages 218
3.2.4.1 Selecting the Most Suitable Type of Fining Gelatine 220
3.2.4.2 Determining the Optimal Quantity of Gelatine 221
3.2.4.3 Combined Gelatine-Silicic Acid/Bentonite Fining 222
3.2.4.4 Procedure for Fining with Gelatine 222
3.2.4.5 Dosage of Gelatine 223
3.2.4.6 Factors that Influence Fining Efficiency 224
3.2.4.7 Hot Fining of Fruit Juices 225
3.2.4.8 Pre-fermentation Fining with Liquid Gelatine Hydrolysates 225
3.2.5 The Traditional and Modern Nutritional Science of Gelatine 226
3.2.5.1 Gelatine and Nutrition - a Historical Review 226
Contents IX
3.2.5.2 Protein Requirement and Biological Value 228
3.2.5.3 Nutritional and Physiological Importance of Gelatine 230
3.2.5.4 Gelatine for Modern, Health-promoting Foodstuffs (Low-fat. Low-carb,
Low-calorie) 234
3.2.6 Pharmaceuticals and Medicine 239
3.2.6.1 Gelatine in the Pharmacopoeias 239
3.2.6.2 Gelatine Capsules 240
3.2.6.3 Plasmas Substitutes 253
3.2.6.4 Vitamin Coating 254
3.2.6.5 Other Gelatine Applications in Pharmaceutical Technology 255
3.2.6.6 Medical Applications 255
3.2.7 Photography and Ink-jet Printing 259
3.2.7.1 Characteristics of Photographic Gelatine 260
3.2.7.2 The Photographic Process 260
3.2.7.3 The Manufacture of Photographic Emulsions 263
3.2.7.4 Coating 266
3.2.7.5 Ink-jet Media 268
3.2.8 Cosmetics 272
3.2.8.1 Structure of the Skin 273
3.2.8.2 Aging of the Skin 274
3.2.8.3 Structure of the Hair 275
3.2.8.4 Collagen in Cosmetic Applications - Direct Effects 277
3.2.8.5 Indirect Effects in Skin and Hair Care 281
3.2.8.6 Protein Surfactants 282
3.2.9 Technical Applications 283
3.2.9.1 Microencapsulation Using Complex Coacervation 283
3.2.9.2 Microencapsulation by Spray Drying 287
3.2.9.3 Adhesives and Building Materials 287
3.2.9.4 Paper Processing 288
3.2.9.5 Analytics 289
3.2.9.6 Gelatine Films and Coatings 290
3.2.9.7 Detergents and Cleansing Agents 294
3.2.9.8 Electro-plating and Suspension Polymerization 295
3.2.9.9 Environmental Protection 295
References 299
4 The Role of Collagen Hydrolysate in the Prophylaxis of Osteoarthritis
and Osteoporosis 301
4.1 Osteoarthritis 301
4.1.1 Genesis and Conventional Therapy 302
4.1.2 Preventive Treatment with Collagen Hydrolysate 303
4.1.2.1 Mode of Action 303
4.1.2.2 Clinical Studies 304
4.2 Osteoporosis 306
4.3 Processing into Food Supplements 307
X I Contents
4.4 Future Prospects 308
References 309
5 Future Prospects - Global Megatrends and Opportunities 311
5.1 Increasing Population with an Increasing Proportion of Elderly
People 311
5.2 No one Type of Grain can Cover all Nutrient Requirements 313
5.3 Health is an Invaluable Asset 313
5.4 Low-calorie, Low-fat, and Low-carb 314
5.5 The Digital Revolution Continues 315
5.6 Environmentally Friendly Production Processing Is Gaining
Ground 315
5.7 Our Oil Reserves Are Shrinking 316
5.8 Gelatine's Flexibility will also be in Demand Tomorrow 317
Reference 320
6 Glossary 319
Subject Index 331 |
| adam_txt |
Contents
Gelatine - An Element of Our Life XI
1 Introduction 1
1.1 Gelatine - Yesterday, Today, and Tomorrow 1
1.1.1 The Future of Gelatine Has Just Begun - Its Multi-faceted History Is
Proof 1
1.1.2 It All Began with Glue 1
1.1.3 Pure Luxury for Kings and Aristocrats 3
1.1.4 During the Napoleonic Wars. Gelatine Was Systematically Researched
as a Source of Protein 3
1.1.5 Suddenly, Medicines No Longer Had a Bitter Taste 4
1.1.6 Gelatine Helped to Popularize Photography 5
1.1.7 Magically Appearing Text 7
1.1.8 Gelatine Literally on Everyone's Lips 9
1.1.9 An Essential Element of Our Daily Lives 11
1.2 The Development of the Gelatine Industry 12
1.2.1 Period 1800-1865 12
1.2.2 Period 1866-1900 13
1.2.3 Period 1901-1914 15
1.2.4 Period 1915-1918 17
1.2.5 Period 1919-1939 17
1.2.6 Period 1940-1948 21
1.2.7 Period 1949-1972 22
1.2.8 Period 1973-1993 29
1.2.9 Period 1994-2005 36
References 43
2 From Collagen to Gelatine 45
2.1 Basic Chemical/Physical Principles and Technological Properties 45
2.1.1 Basic Chemical Physical Principles 45
2.1.1.1 Chemical Composition and Molecular Structure of Collagen 45
2.1.1.2 The Conditioning Process and its Effects on the Amino Acid
Composition of Gelatine 47
Gelatine Handbook: Theory and Industrial Practice. R. Schrieber and H, Gareis
Copyright © 2007 WILEY-VCH Verlag GmbH Co. KCaA. Weinheim
ISBN: 978-J-527-31548-2
VI I Contents
2.1.1.3 The Conditioning Process and its Effect on the Molecular weight
Distribution of Gelatine 48
2.1.2 Technologically Important Properties and Characteristics of
Gelatine 51
2.1.2.1 Gel Formation, Viscosity, and Texture 52
2.1.2.2 Gel Strength/Bloom Value 53
2.1.2.3 The Kinetics of Gel Formation 54
2.1.2.4 The Rheology of a Gelatine Solution 55
2.1.2.5 From Gelatine/Water to Complex Systems 56
2.1.2.6 Surface Properties 59
2.1.2.7 Amphoteric Behavior/Isoelectric Point 61
2.1.2.8 Protective Colloid Function 62
2.1.2.9 Adhesion Properties 62
2.1.3 Basic Principles for Selecting a Suitable Type of Gelatine 63
2.1.4 Chemically Modified Gelatines 63
2.2 Manufacture of Gelatine: Theory and Practice 66
2.2.1 The Raw Material "Ossein" 66
2.2.1.1 Maceration 66
2.2.1.2 Pressure Hydrolysis 69
2.2.2 The Raw Material "Hide Split" 69
2.2.3 The Raw Material Pigskin 71
2.2.4 Conditioning 72
2.2.4.1 Alkaline Prerreatment "Conditioning" for Type B Gelatine 73
2.2.4.2 Acid Pretreatment for Type A Gelatine 74
2.2.5 Traditional Extraction (Batch Process) 75
2.2.6 Continuous Extraction 78
2.2.7 Production of Fish and Fowl Gelatine 79
2.2.8 Processing the Extracted Gelatine 82
2.2.8.1 Filtration and Clarification 82
2.2.8.2 Deionization 83
2.2.8.3 Concentration 85
2.2.8.4 Final Sterilization 86
2.2.8.5 Drying Process for Granulated Gelatine 86
2.2.8.6 Standardization and Packaging of Granulated Gelatine 88
2.2.9 Manufacture of Leaf Gelatine 89
2.2.10 Instant Gelatine 91
2.2.11 Gelatine Hydrolysate 93
2.2.12 Environmental Aspects of Gelatine Manufacture 96
2.3 Quality Control and Certified Product Safety 99
2.3.1 The Quality Assurance Process 99
2.3.1.1 Raw Materials 103
2.3.1.2 Production 103
2.3.2 Standard Quality Tests on the Final Product 104
2.3.2.1 Gel Strength (Bloom Value) 104
2.3.2.2 Viscosity 106
Contents VII
2.3.2.3 pH 106
2.3.2.4 Water Content 107
2.3.2.5 Color and Clarity 107
2.3.2.6 Sulfur Dioxide and Peroxides 108
2.3.2.7 Odor and Taste 108
2.3.2.8 Inorganic Components 108
2.3.2.9 Conductivity 109
2.3.3 Microbiological Tests 109
2.3.4 Special Chemical Technological Tests 110
2.3.4.1 Gelation Point Melting Point. Gelation Time 110
2.3.4.2 Rheology 111
2.3.4.3 The Foam Test 112
2.3.4.4 Isoelectric Point 113
2.3.4.5 Molecular-Weight Distribution 113
2.3.4.6 Nitrogen Determination using the Kjeldahl Method 114
2.3.4.7 Determination of Gelatine Protein 115
2.3.4.8 Hydroxyproline 115
2.3.5 Special Tests for Photographic Applications 115
2.3.5.1 Characterization of Photographic Properties 115
2.3.5.2 Hardening Behavior 116
2.3.5.3 Gold Number 117
References 117
3 Practical Aspects 119
3.1 Basic Processing 119
3.1.1 The Functional Properties of Gelatine Compared with Other
Hydrocolloids 119
3.1.1.1 Agar-agar 123
3.1.1.2 Carrageenans 124
3.1.1.3 Alginates 125
3.1.1.4 Pectin 126
3.1.1.5 Locust Bean Gum 127
3.1.1.6 Gum Arabic 128
3.1.1.7 Modified Cellulose 129
3.1.1.8 Starch and its Derivatives 131
3.1.1.9 Xanthan Gum 133
3.1.1.10 Gellan Gum 133
3.1.1.11 Conclusion and Outlook 134
3.1.2 Dissolution Kinetics and the Rheological Behavior of a Gelatine
Solution are Central to Process Optimization 137
3.1.2.1 Process Steps for Dissolution US
3.1.2.2 Factors Influencing Dissolution - Particle Size 138
3.1.2.3 Factors Influencing Dissolution - the Matrix 139
3.1.2.4 Traditional Two-step Processing versus the Modern Hot-Melt
Process 140
VIII Contents
3.1.2.5 The Viscous Behavior of a Gelatine Solution During Further
Processing 142
3.1.2.6 Setting Temperature and Setting Time 143
3.1.2.7 Process Optimization in Practice 144
3.1.2.8 Special: Processing Leaf Gelatine 148
3.1.3 The Typical Properties of Instant Gelatine Must be Taken into Account
when Processing 150
3.1.4 Gelatine Hydrolysate - a Non-gelling but Versatile Product 155
3.2 Gelatine Applications 163
3.2.1 Confectionery and Gelatine Desserts 163
3.2.1.1 Fruit Gummies 163
3.2.1.2 Mallows 172
3.2.1.3 Bar Products 179
3.2.1.4 Gelatine Desserts 182
3.2.1.5 Other Confectionery Applications 186
3.2.1.6 Interaction with Other Ingredients 187
3.2.2 Dairy Products and Pastries 191
3.2.2.1 Stirred and Thermally Treated Fermented Milk Products 191
3.2.2.2 Stabilization Against Syneresis 192
3.2.2.3 Fermented Milk Drinks 194
3.2.2.4 Ice Cream and Whipped Desserts 194
3.2.2.5 Stabilization of Cream 196
3.2.2.6 Sandwich Spreads and Cheeses 198
3.2.2.7 Powdered Dairy Products 200
3.2.2.8 Gelatine in Combination with other Hydrocolloids 201
3.2.3 Meat and Delicatessen Products 203
3.2.3.1 Aspic Products 204
3.2.3.2 Gelatine Glazing and Dipping Masses 212
3.2.3.3 Binding of Cooking Juice 212
3.2.3.4 Water Binding in Fresh Meat 213
3.2.3.5 Pickled Products 214
3.2.3.6 Reduction of Baking. Frying, and Grilling Losses 215
3.2.3.7 Mayonnaise and Salad Dressings 217
3.2.3.8 Other Aspects 218
3.2.4 Beverages 218
3.2.4.1 Selecting the Most Suitable Type of Fining Gelatine 220
3.2.4.2 Determining the Optimal Quantity of Gelatine 221
3.2.4.3 Combined Gelatine-Silicic Acid/Bentonite Fining 222
3.2.4.4 Procedure for Fining with Gelatine 222
3.2.4.5 Dosage of Gelatine 223
3.2.4.6 Factors that Influence Fining Efficiency 224
3.2.4.7 Hot Fining of Fruit Juices 225
3.2.4.8 Pre-fermentation Fining with Liquid Gelatine Hydrolysates 225
3.2.5 The Traditional and Modern Nutritional Science of Gelatine 226
3.2.5.1 Gelatine and Nutrition - a Historical Review 226
Contents IX
3.2.5.2 Protein Requirement and Biological Value 228
3.2.5.3 Nutritional and Physiological Importance of Gelatine 230
3.2.5.4 Gelatine for Modern, Health-promoting Foodstuffs (Low-fat. Low-carb,
Low-calorie) 234
3.2.6 Pharmaceuticals and Medicine 239
3.2.6.1 Gelatine in the Pharmacopoeias 239
3.2.6.2 Gelatine Capsules 240
3.2.6.3 Plasmas Substitutes 253
3.2.6.4 Vitamin Coating 254
3.2.6.5 Other Gelatine Applications in Pharmaceutical Technology 255
3.2.6.6 Medical Applications 255
3.2.7 Photography and Ink-jet Printing 259
3.2.7.1 Characteristics of Photographic Gelatine 260
3.2.7.2 The Photographic Process 260
3.2.7.3 The Manufacture of Photographic Emulsions 263
3.2.7.4 Coating 266
3.2.7.5 Ink-jet Media 268
3.2.8 Cosmetics 272
3.2.8.1 Structure of the Skin 273
3.2.8.2 Aging of the Skin 274
3.2.8.3 Structure of the Hair 275
3.2.8.4 Collagen in Cosmetic Applications - Direct Effects 277
3.2.8.5 Indirect Effects in Skin and Hair Care 281
3.2.8.6 Protein Surfactants 282
3.2.9 Technical Applications 283
3.2.9.1 Microencapsulation Using Complex Coacervation 283
3.2.9.2 Microencapsulation by Spray Drying 287
3.2.9.3 Adhesives and Building Materials 287
3.2.9.4 Paper Processing 288
3.2.9.5 Analytics 289
3.2.9.6 Gelatine Films and Coatings 290
3.2.9.7 Detergents and Cleansing Agents 294
3.2.9.8 Electro-plating and Suspension Polymerization 295
3.2.9.9 Environmental Protection 295
References 299
4 The Role of Collagen Hydrolysate in the Prophylaxis of Osteoarthritis
and Osteoporosis 301
4.1 Osteoarthritis 301
4.1.1 Genesis and Conventional Therapy 302
4.1.2 Preventive Treatment with Collagen Hydrolysate 303
4.1.2.1 Mode of Action 303
4.1.2.2 Clinical Studies 304
4.2 Osteoporosis 306
4.3 Processing into Food Supplements 307
X I Contents
4.4 Future Prospects 308
References 309
5 Future Prospects - Global Megatrends and Opportunities 311
5.1 Increasing Population with an Increasing Proportion of Elderly
People 311
5.2 No one Type of Grain can Cover all Nutrient Requirements 313
5.3 Health is an Invaluable Asset 313
5.4 Low-calorie, Low-fat, and Low-carb 314
5.5 The Digital Revolution Continues 315
5.6 Environmentally Friendly Production Processing Is Gaining
Ground 315
5.7 Our Oil Reserves Are Shrinking 316
5.8 Gelatine's Flexibility will also be in Demand Tomorrow 317
Reference 320
6 Glossary 319
Subject Index 331 |
| any_adam_object | 1 |
| any_adam_object_boolean | 1 |
| author | Schrieber, Reinhard Gareis, Herbert |
| author_facet | Schrieber, Reinhard Gareis, Herbert |
| author_role | aut aut |
| author_sort | Schrieber, Reinhard |
| author_variant | r s rs h g hg |
| building | Verbundindex |
| bvnumber | BV021732382 |
| callnumber-first | T - Technology |
| callnumber-label | TP965 |
| callnumber-raw | TP965 |
| callnumber-search | TP965 |
| callnumber-sort | TP 3965 |
| callnumber-subject | TP - Chemical Technology |
| classification_rvk | VN 8000 |
| classification_tum | CIT 680f CHE 762f |
| ctrlnum | (OCoLC)85897349 (DE-599)BVBBV021732382 |
| dewey-full | 664.26 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.26 |
| dewey-search | 664.26 |
| dewey-sort | 3664.26 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Chemie Chemie-Ingenieurwesen |
| discipline_str_mv | Chemie / Pharmazie Chemie Chemie-Ingenieurwesen |
| format | Book |
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| id | DE-604.BV021732382 |
| illustrated | Illustrated |
| index_date | 2024-07-02T15:26:47Z |
| indexdate | 2024-07-20T09:07:38Z |
| institution | BVB |
| isbn | 9783527315482 3527315489 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-014945871 |
| oclc_num | 85897349 |
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| owner_facet | DE-91G DE-BY-TUM DE-29 DE-523 DE-83 DE-B768 |
| physical | XII, 334 S. Ill., graph. Darst. 240 mm x 170 mm |
| publishDate | 2007 |
| publishDateSearch | 2007 |
| publishDateSort | 2007 |
| publisher | WILEY-VCH |
| record_format | marc |
| spelling | Schrieber, Reinhard Verfasser aut Gelatine handbook theory and industrial practice Reinhard Schrieber and Herbert Gareis Weinheim WILEY-VCH 2007 XII, 334 S. Ill., graph. Darst. 240 mm x 170 mm txt rdacontent n rdamedia nc rdacarrier Gelatin industry Handbooks, manuals, etc Gelatin Handbooks, manuals, etc Kosmetikum-Hilfsstoff (DE-588)4137746-1 gnd rswk-swf Trockenplatte (DE-588)4720599-4 gnd rswk-swf Gelatinekapsel (DE-588)4129332-0 gnd rswk-swf Herstellung (DE-588)4159653-5 gnd rswk-swf Speise (DE-588)4136283-4 gnd rswk-swf Gelatine (DE-588)4156396-7 gnd rswk-swf Gelatine (DE-588)4156396-7 s Speise (DE-588)4136283-4 s DE-604 Gelatinekapsel (DE-588)4129332-0 s Trockenplatte (DE-588)4720599-4 s Kosmetikum-Hilfsstoff (DE-588)4137746-1 s Herstellung (DE-588)4159653-5 s Gareis, Herbert Verfasser aut text/html http://deposit.dnb.de/cgi-bin/dokserv?id=2844052&prov=M&dok_var=1&dok_ext=htm Inhaltstext HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014945871&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Schrieber, Reinhard Gareis, Herbert Gelatine handbook theory and industrial practice Gelatin industry Handbooks, manuals, etc Gelatin Handbooks, manuals, etc Kosmetikum-Hilfsstoff (DE-588)4137746-1 gnd Trockenplatte (DE-588)4720599-4 gnd Gelatinekapsel (DE-588)4129332-0 gnd Herstellung (DE-588)4159653-5 gnd Speise (DE-588)4136283-4 gnd Gelatine (DE-588)4156396-7 gnd |
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| title | Gelatine handbook theory and industrial practice |
| title_auth | Gelatine handbook theory and industrial practice |
| title_exact_search | Gelatine handbook theory and industrial practice |
| title_exact_search_txtP | Gelatine handbook theory and industrial practice |
| title_full | Gelatine handbook theory and industrial practice Reinhard Schrieber and Herbert Gareis |
| title_fullStr | Gelatine handbook theory and industrial practice Reinhard Schrieber and Herbert Gareis |
| title_full_unstemmed | Gelatine handbook theory and industrial practice Reinhard Schrieber and Herbert Gareis |
| title_short | Gelatine handbook |
| title_sort | gelatine handbook theory and industrial practice |
| title_sub | theory and industrial practice |
| topic | Gelatin industry Handbooks, manuals, etc Gelatin Handbooks, manuals, etc Kosmetikum-Hilfsstoff (DE-588)4137746-1 gnd Trockenplatte (DE-588)4720599-4 gnd Gelatinekapsel (DE-588)4129332-0 gnd Herstellung (DE-588)4159653-5 gnd Speise (DE-588)4136283-4 gnd Gelatine (DE-588)4156396-7 gnd |
| topic_facet | Gelatin industry Handbooks, manuals, etc Gelatin Handbooks, manuals, etc Kosmetikum-Hilfsstoff Trockenplatte Gelatinekapsel Herstellung Speise Gelatine |
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