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Muhammad Zafarullah (6 results)
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Gelatin Extraction and Its Application in Food
Language: English
Published by VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2012
ISBN 10: 365911233X ISBN 13: 9783659112331
Condition: New. pp. 100.
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Gelatin Extraction and Its Application in Food
Language: English
Published by VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2012
ISBN 10: 365911233X ISBN 13: 9783659112331
Condition: New. Print on Demand pp. 100 2:B&W 6 x 9 in or 229 x 152 mm Perfect Bound on Creme w/Gloss Lam.
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Gelatin Extraction and Its Application in Food
Language: English
Published by VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2012
ISBN 10: 365911233X ISBN 13: 9783659112331
Condition: New. PRINT ON DEMAND pp. 100.
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Emmental Cheese A Valuable And Nutritious Food
Language: English
Published by LAP LAMBERT Academic Publishing, 2012
ISBN 10: 3659126691 ISBN 13: 9783659126697
Kartoniert / Broschiert. Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Safiullah Virk MuhammadMr. Muhammad Safiullah Virk, has obtained his M.Sc.(Hons.) Food Technology degree from National Institute of Food Science and Technology. He is currently working as Quality Control Officer. Mr. Muhammad Zafarul.
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Gelatin Extraction and Its Application in Food
Language: English
Published by LAP LAMBERT Academic Publishing, 2012
ISBN 10: 365911233X ISBN 13: 9783659112331
Kartoniert / Broschiert. Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Zafarullah MuhammadMuhammad 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 .
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Gelatin Extraction and Its Application in Food : Gelatin extraction methods and its utilization as food stuff
Language: English
Published by LAP Lambert Academic Publishing, 2012
ISBN 10: 365911233X ISBN 13: 9783659112331
Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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.
