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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.2 No.3
- 발행연도
- 1997.9
- 수록면
- 263 - 268 (6page)
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초록· 키워드
오류제보하기
Gelatin is a high molecular weight polypeptide derived from collagen, the primary protein component of animal connective tissues, which include bone, skin and tendon. Gelatin is usually produced from two different sources of raw materials(skins or bones) which are processed in two ways(lime or acid). According to this pretreatment, gelatin can be divided into gelatin type A(acid) and B(lime). The market is essentially driven by three demand sectors: food, pharmaceuticals(capsules) and photography. Although there is some potential threat in the photography sector, the other two sectors are well placed for further growth.
목차
Abstract
INTRODUCTION
FUNCTIONAL PROPERTIES
SUPPLY
DEMAND
PERSPECTIVES
REFERENCES
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