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Gelatin: Production, Applications and Health Implications $209.00
Editors: Gökhan Boran (Yüzüncü Yýl University College of Engineering and Architecture, Department of Food Engineering, Van, Turkey)
Book Description:
Gelatin has been on focus of many scientific studies recently published as it is widely used not only in foods, cosmetics, and pharmaceuticals but also in paints, fertilizers, and photographs. In this book, readers will enjoy a chapter predominantly deals with chemistry and crosslinking of gelatin in addition to another critically discusses current methods used for determination of gelatin quality. There are several chapters focused on diverse applications of gelatin in neurosurgery, laboratory methods, and forensic applications, to mention a few. Use of gelatin as a carrier matrix for drug delivery applications is quite comprehensively covered in a separate chapter. In addition, gelatin films and gels are discussed from the point of view of their use as packaging and carrier materials mainly for food applications. Recently developed techniques for improving mechanical strength of gelatin based films are also included in this book. As an alternative raw material used in gelatin production, fish processing by-products are reviewed from the point of view of their potential use in gelatin production. Current discussions on religious status of gelatin and religious requirements for kosher and halal gelatin production are critically discussed and covered in a separate chapter. This new book on gelatin covers not only methodological and structural aspects of gelatin but also current and potential applications of gelatin in a diverse range of fields. Readers will hopefully find it useful in gelatin research, production, and applications. (Imprint: Nova)

Table of Contents:


Chapter 1. Chemical Methods for Gelatin Crosslinking: A Review
(Monica Bertoldo and Simona Bronco, Istituto per i processi Chimico-Fisici, Consiglio Nazionale delle Ricerche, Pisa, Italy)

Chapter 2. Critical Review of Key Analytical Issues with Gelatins
(Dasong Liu, Joe M. Regenstein, Steven J. Mulvaney, Gökhan Boran, and Peng Zhou, Jiangnan University, Wuxi, Jiangsu Province, China and others)

Chapter 3.Gelatin-Based Matrices for Drug Delivery Applications
(Goutam Thakur, Dèrick Rousseau, and Ruby Rose Rafanan, Manipal Institute of Technology, Manipal University, Karnataka, India and others)

Chapter 4. Gelatin Films: Renewable Resource for Food Packaging
By Cristina Peña, Gurutz Mondragon, Itxaso Algar, Iñaki Mondragon, (Josefa Martucci and Roxana Ruseckaite, Group ‘Materials + Technologies’, Dept. of Chemical and Environmental Engineering, Polytechnic School, University of the Basque Country, Spain and others)

Chapter 5. Gelatin Film and Fiber Reinforced Gelatin Composites
(Quazi T.H. Shubhra, Research Institute of Chemical and Process Engineering, Faculty of Information Technology, University of Pannonia, Hungary)

Chapter 6. Gelatin Gels and Films as Carriers of Aroma Compounds
(Vasiliki Evageliou, Department of Food Science and Technology,
Agricultural University of Athens, Greece)

Chapter 7. Use of Gelatin Sponge and Matrix Hemostatics Sealant in Neurosurgery
(Roberto Gazzeri, Marcelo Galarza and Alex Alfieri, Department of Neurosurgery, San Giovanni Addolorata Hospital, Rome, Italy and others)

Chapter 8. Application of Gelatin in Laboratory Methods
(F. D. Inácio, V. S. Alves, C. G. M. Souza, A. Bracht, E. M. Koehnlein, S. M. Silva, C. V. Helm, E. A. Lima, L. B. B. Tavares and R. M. Peralta, Laboratório de Bioquímica de Microrganismos, Departamento de Bioquímica, Universidade Estadual de Maringá, Paraná, Brazil and others)

Chapter 9. Forensic Applications of Gelatin Lifters for Lifting Shoeprints
(Sarena Wiesner, Yaron Shor and Tsadok Tsach, Toolmarks and Materials Laboratory, Division of Identification and Forensic Sciences (DIFS), Israel)

Chapter 10. Modification of Gelatin Blends by Graft Co-Polymerization Using Radiation Technique
(Jahid M. M. Islam, M. Fizur Rahman, Ahsan S. M. Ahsan Habib and Mubarak A. Khan, Institute of Radiation and Polymer Technology,
Bangladesh Atomic Energy Commission, Bangladesh)

Chapter 11. Value-Added Bioprocessing of Fish Waste to Gelatin
(Sutee Wangtueai, Athapol Noomhorm, Joe M. Regenstein, and Anil Kumar Anal, Faculty of Agricultural Technology, Burapha University Sakaeo Campus, Watthana Nakhon, Sakaeo, Thailand and others)

Chapter 12. Halal and Kosher Regulations and Gelatin Production
(Ali Motamedzadegan, Saeedeh Ebdali and Joe M. Regenstein, Department of Food Science and Technology, Sari Agricultural Science and Natural Resources University, Sari, Mazandaran, Iran and others)


      Materials Science and Technologies
      Protein Biochemistry, Synthesis, Structure and Cellular Functions
   Binding: ebook
   Pub. Date: 2013
   Pages: 7x10 - (NBC-C)
   ISBN: 978-1-62417-671-5
   Status: AN
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
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Gelatin: Production, Applications and Health Implications