Gelatin Extraction and Its Application in Food | Gelatin extraction methods and its utilization as food stuff

Muhammad Zafarullah (u. a.)

ISBN 10: 365911233X / ISBN 13: 9783659112331

Published by LAP Lambert Academic Publishing, 2012

About this Item

Gelatin Extraction and Its Application in Food | Gelatin extraction methods and its utilization as food stuff | Muhammad Zafarullah (u. a.) | Taschenbuch | Englisch | LAP Lambert Academic Publishing | EAN 9783659112331 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.

Seller Inventory # 106470123

Bibliographic Details

• Title: Gelatin Extraction and Its Application in Food | Gelatin extraction methods and its utilization as food stuff
• Publisher: LAP Lambert Academic Publishing
• Publication Date: 2012
• Language: English
• ISBN 10: 365911233X
• ISBN 13: 9783659112331
• Binding: Taschenbuch
• Condition: Neu
• Seller catalogs:
  • Bücher

About this title

Synopsis

Gelatin is a transparent substance, having no color, flavor, easily breakable and almost having no taste. It is consequent from animal bones and skin. Gelatin is categorized as foodstuff and it is produced by the irreversible hydrolysis of collagen. Mostly it is imported from the foreign countries, where the gelatin is extracted from pigs and other unlawful raw material, which is strongly forbidden to consume, according to Islamic code of conduct. More often yoghurt is produced by the controlled fermentation of milk by using two species of bacteria (Lactobacillus sp. and Streptococcus sp.). Gelatin can be used as a stabilizer in yoghurt. The present study was designed with objectives to optimize the conditions for gelatin extraction from bones of cow and buffalo and to compare the activity of extracted gelatin with commercial gelatin in yoghurt as stabilizing agent.

About the Author

Muhammad Zafarullah has obtained his M.Sc.(Hons.) degree in Food Science and Technology in 2011, from National Institute of Food Science and Technology, University of Agriculture, Faisalabad-Pakistan. Currently he is a Ph.D Scholar in Food Technology in the above mentioned institution. Dr. Muhammad Issa Khan is working as Assistant Prof. in NIFSAT.