Описание: This authoritative reference covers food manufacturing principles and details the processing and manufacturing of products in the fields of: Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods. .
Автор: J P Kerry Название: Advances in Meat, Poultry and Seafood Packaging, ISBN: 1845697510 ISBN-13(EAN): 9781845697518 Издательство: Elsevier Science Рейтинг: Цена: 20617 р. 22908.00-10% Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a comprehensive review of both current and emerging technologies for the effective packaging of muscle foods.Part one provides a comprehensive overview of key issues concerning the safety and quality of packaged meat, poultry and seafood. Part two goes on to investigate developments in vacuum and modified atmosphere packaging for both fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use. Other packaging methods are the focus of part three, with the packaging of processed, frozen, ready-to-serve and retail-ready meat, seafood and poultry products all reviewed, alongside advances in sausage casings and in-package pasteurization. Finally, part four explores emerging labelling and packaging techniques. Environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry are investigated, along with edible films, smart packaging systems, and issues regarding traceability and regulation.With its distinguished editor and international team of expert contributors, Advances in meat, poultry and seafood packaging is a key text for those involved with the research, development and production of packaged meat, poultry and seafood products. It also provides an essential overview for post-graduate students and academic researchers with an interest in the packaging of muscle foods.
Описание: A complete resource on the use and handling of seafood products across the globe, this comprehensive handbook provides a full overview of the tools now
available for the analysis of captured fresh and preserved seafood, either cultivated or wild, as well as for derived products. The text describes a broad range of techniques and
methodologies for quality assurance, as well as drying curing, and processing. It offers up a series of chapters on analyzing safety aspects such as fish parasites, viruses, and marine
It also covers various methodologies for safety control and for analyzing nutrition, including composition and calories.
Описание: The global market for seafood products continues to increase yearby year. Food safety considerations are as crucial as ever in thissector, and higher standards of quality are demanded even asproducts are shipped greater distances around the world. Thecurrent global focus on the connection between diet and healthdrives growth in the industry and offers commercial opportunitieson a number of fronts. There is great interest in the beneficialeffects of marine functional compounds such as omega-3polyunsaturated fatty acids. Seafoods are well-known as low caloriefoods, and research continues into the nutritional effects on, forexample, obesity and heart disease. In addition, by-products ofmarine food processing can be used in nutraceutical applications.
This book is a resource for those interested in the latestadvances in the science and technology of seafood quality andsafety as well as new developments in the nutritional effects andapplications of marine foods. It includes chapters on the practicalevaluation of seafood quality; novel approaches in preservationtechniques; flavour chemistry and analysis; textural quality andmeasurement; packaging; the control of food-borne pathogens andseafood toxins. New research on the health-related aspects ofmarine food intake are covered, as well as the use of seafoods assources of bioactives and nutraceuticals. The book is directed atscientists and technologists in academia, government laboratoriesand the seafood industries, including quality managers, processorsand sensory scientists.
Автор: Shahidi Название: Flavor of Meat, Meat Products and Seafood ISBN: 0751404845 ISBN-13(EAN): 9780751404845 Издательство: Springer Цена: 17476 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The first edition of "Flavor of Meat and Meat Products" was described as 'the best compilation of data on meat flavor yet published.' This edition has now been
updated and extended to include the latest developments concerning both meat and fish flavor. It presents the latest research on species flavors, cured meat flavor, methods of
assessment of flavor quality and consequences of meat deterioration. The coverage is divided into three parts which deal with species flavors, the effects of constituents and
processing on flavor, and the analytical methods, chemical and sensory, of assessing meat flavor.
The book is highly recommended for scientists and technologists in the
meat and seafood industries. It is also of value to sensory scientists, quality managers and marketing personnel.
Автор: Pearson Название: HACCP in Meat, Poultry and Fish Processing ISBN: 0834213273 ISBN-13(EAN): 9780834213272 Издательство: Springer Рейтинг: Цена: 15728 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Presents information on the hazard analysis critical control point (HACCP) concept and gives examples of its implementation at various stages of food production and processing from the farm to the consumer. This book also examines the role of predictive microbiology in HACCP.
Описание: The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products.
Автор: Toldra Название: Handbook of Fermented Meat and Poultry ISBN: 0813814774 ISBN-13(EAN): 9780813814773 Издательство: Wiley Рейтинг: Цена: 13063 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: A reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, it takes three approaches: background and principles; product categories, and product quality and safety.
Описание: Offers information on various things related to the poultry industry, including scientific, technical, and engineering principles, methods, and product categories. This resource covers the link between meat quality and production process, which can help in solving potential quality problems.
Описание: Based on a major EU Integrated Research Project, SEAFOODplus, this book reviews how to improve the safety, nutritional, and sensory quality of seafood
products to meet consumer expectations. It reviews safety issues and how they can be managed, and then discusses the range of technologies designed to optimize the sensory and
health benefits and ensure animal welfare in aquaculture operations. The book discusses the role validation and traceability play in regaining and strengthening consumer
Описание: This book describes essential techniques for meat processing control and evaluation of quality. Muscle foods include a wide range of processed meats and
poultry, and therefore represent an important percentage of total worldwide food consumption. The sheer volume of products and the variety of processes available makes analyzing
With chapter contributions from more than 45 internationally reputable experts, "Handbook of Processed Meats and Poultry Analysis" delineates the gamut
of analysis techniques and methodologies for animal-derived products in one convenient resource.This book focuses on the analysis of nutrients affected by processing and provides an
all-inclusive examination of the nutritional qualities of meat products and poultry. It discusses determination methods of biochemical reactions, including Oxidation, Proteolysis, and
Lipolysis. Under the editorial guidance of world-renowned food analysis experts Leo M.L.
Nollet and Fidel Toldra, this book describes the analysis of technological quality,
such as physical sensors and techniques to follow up the process and the analysis of moisture and water activity. It also addresses key treatment areas such as: Additives such as
preservatives and colorants; Methods to measure meat's antioxidant capacity; Spoilage detection; and, Analytical tools for finding chemical residues, patho
ens, and toxins.This comprehensive reference addresses a variety of products, processes, and treatments related to meat preparation including curing and dry-curing, fermentation,
cooking, and smoking. It also acutely analyzes the technological, nutritional, and sensory quality as well as the safety aspects of these and other processes.
With a section
entirely devoted to pressing safety concerns related to meat processing, this is an essential, ready-to-implement guide for those involved with the processing of muscle foods in both
academia and industry.
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