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The Science and Technology of Gelatin

The Science and Technology of Gelatin
Author: Alan Gordon Ward
Publisher:
Total Pages: 588
Release: 1977
Genre: Cooking
ISBN:

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The structure and properties of collagen. The structure and composition of colagen containing tissues. Chemical constitution of gelatin. The physical chemistry of gelatin in solution. Relationship between collagen and gelatin. The gelatin gel and the sol-gel transformation. The chemical reactivity of gelatin. The physical properties of gelatin. Raw materials. technology of gelatin manufacture. Uses of gelatin in edible products, Uses of colagen in ediblle products. Technical and pharmaceutical uses of gelatine. Swelling adsoption and the photographic uses of gelatin. the chemical examination of gelatin. Physical tests for gelatin products.


The Chemistry and Technology of Gelatin and Glue

The Chemistry and Technology of Gelatin and Glue
Author: Robert Herman Bogue
Publisher: Franklin Classics
Total Pages: 654
Release: 2018-10-10
Genre:
ISBN: 9780342001866

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This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.


The Chemistry and Technology of Gelatin and Glue (Classic Reprint)

The Chemistry and Technology of Gelatin and Glue (Classic Reprint)
Author: Robert Herman Bogue
Publisher:
Total Pages: 662
Release: 2015-07-09
Genre: History
ISBN: 9781331666585

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Excerpt from The Chemistry and Technology of Gelatin and Glue The dearth of reliable information upon the manufacture, testing, analysis, and general applications of gelatin and glue is felt keenly among students and investigators who are desirous of acquainting themselves with the principles of this industry. The books that are upon our shelves have not kept up with the latest developments and improvements in the art, and much information that is found in the literature is astonishingly inaccurate. But of even greater importance is the failure of previous writers to meet the issue of the chemistry of gelatin and glue. An enormous amount of very important and suggestive work has appeared during the past decade in the scientific literature dealing either directly or indirectly with the chemistry of gelatin, and it is in the correlation and summarization of this material that the author feels his work is most completely justified. The attempt is made throughout the book to attack the subject from the point of view of the chemist rather than from that of the plant technologist, and it is primarily for the student and investigator, - the thinkers ahead, - that the book is written. There is no field of research that is more rich in highly interesting problems awaiting investigation than that of the protein colloids, of which gelatin and glue are the most conspicuous examples. We have but to point to the recent book by Wilder D. Bancroft on "Applied Colloid Chemistry," to cause a seemingly unending procession of such problems to rise before us and to beckon us on to master them. There is no dearth for study here. And it has been the constant aim of the present author to indicate lines upon which further investigation would be highly desirable. The advance in the principles of industrial research that has been made during the past ten years is a seven-league stride when compared with the meager progress previously attained. Industrialists have been slow to appreciate the value of chemical research, and to those among them who have had the vision to foster it, too much credit cannot be given. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.


Gelatine Handbook

Gelatine Handbook
Author: Reinhard Schrieber
Publisher: John Wiley & Sons
Total Pages: 347
Release: 2007-06-27
Genre: Science
ISBN: 3527610979

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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.


CHEMISTRY & TECHNOLOGY OF GELA

CHEMISTRY & TECHNOLOGY OF GELA
Author: Robert Herman 1889 Bogue
Publisher: Wentworth Press
Total Pages: 664
Release: 2016-09-10
Genre: History
ISBN: 9781360767116

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This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.


Thickening and Gelling Agents for Food

Thickening and Gelling Agents for Food
Author: A. Imeson
Publisher: Springer Science & Business Media
Total Pages: 269
Release: 2012-12-06
Genre: Technology & Engineering
ISBN: 1461535522

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Thickening and gelling agents are invaluable for providing high quality foods with consistent properties, shelf stability and good consumer appeal and acceptance. Modern lifestyles and consumer demands are expected to increase the requirements for these products. Traditionally, starch and gelatin have been used to provide the desired textural properties in foods. Large-scale processing technology places greater demands on the thickeners and gelling agents employed. Modified starches and specific qualities of gelatin are required, together with exudate and seed gums, seaweed extracts and, most recently, microbial polysaccharides, to improve product mouthfeel properties, handling, and stability characteristics. These hydrocolloids have been established as valuable food additives as a result of extensive practical experience with different products. Nevertheless, the last few years have produced much additional research data from sophisticated new analytical methods. Information on the fine structure of these complex molecules has given a tremendous insight into the three-dimensional conformation of hydro colloids and their behaviour in solution. Critical components within the biopolymer have been identified which provide particular thickening, suspending, stabilising, emulsifying and gelling properties. Contributions for this book have been provided by senior development managers and scientists from the major hydrocolloid suppliers in the US and Europe. The wealth of practical experience within this industry, together with chemical, structural and functional data, has been collated to provide an authoritative and balanced view of the commercially significant thickening and gelling agents in major existing and potential food applications.


The Chemistry and Technology of Pectin

The Chemistry and Technology of Pectin
Author: Reginald H. Walter
Publisher: Academic Press
Total Pages: 291
Release: 2012-12-02
Genre: Technology & Engineering
ISBN: 0080926444

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A fundamental understanding of polymers has evolved in recent years concurrent with advances in analytical instrumentation. The theories and methodologies developed for the galacturonan biopolymers (collectively called pectins) have seldom been discoursed comprehensively in the context of the new knowledge. This text explains the scientific and technical basis of many of the practices followed in processing and preparing foods fabricated with or containing pectin. The material is presented in a very readable fashion for those with limited technical training. Structural analysis Commercial extractions methods Pectin formulations and tropical fruit analysis Molecular mechanisms of gelatin Enzymology Polymer comformation techniques Analytical methods of polymer analysis


Gelatin

Gelatin
Author: Gökhan Boran
Publisher: Nova Science Pub Incorporated
Total Pages: 270
Release: 2013-01-01
Genre: Medical
ISBN: 9781624176272

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Gelatine has been the focus of many scientific studies recently published, as it is widely used not only in foods, cosmetics, and pharmaceuticals but also in paints, fertilisers, and photographs. In this book, a discussion of the chemistry and cross-linking of gelatine is explored, in addition to the methods used for determination of gelatine quality. This book also discusses the applications of gelatine in neurosurgery, laboratory methods, and forensic applications; gelatine as a carrier matrix for drug delivery applications; recently developed techniques for improving the mechanical strength of gelatine-based films; alternative raw material used in gelatine production; and current discussions on the religious status of gelatine and religious requirements for kosher and halal gelatine production.