Автор: Zhang Dequan, Li Xin, Chen Li Название: Protein Phosphorylation and Meat Quality ISBN: 9811594430 ISBN-13(EAN): 9789811594434 Издательство: Springer Рейтинг: Цена: 19564.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The book focuses on the current research of the relation between protein phosphorylation and meat quality, reviews the influence mechanism of protein phosphorylation on meat quality, and summarizes the improvement of meat quality by regulating protein phosphorylation.
Автор: Lorenzo Josй Manuel Название: Methods to Assess the Quality of Meat Products ISBN: 1071620010 ISBN-13(EAN): 9781071620014 Издательство: Springer Рейтинг: Цена: 16769.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
1. Chemical Composition
Roberto Bermъdez, Noemн Echegaray, Maria Joгo Fraqueza, Mirian Pateiro, Rubйn Domнnguez, Paulo E. S. Munekata, Josй M. Lorenzo, and Eva Marнa Santos
2. pH and Color
Alfredo Teixeira, Rubйn Domнnguez, Javier F. Rey, Gonzalo Aleu, Mirian Pateiro, and Josй M. Lorenzo
3. Texture Analysis
Noemн Echegaray, Marcelo Rosmini, Mirian Pateiro, Rubйn Domнnguez, Paulo E. S. Munekata, Josй M. Lorenzo, Eva Marнa Santos, and Roberto Bermъdez
4. Fatty Acids
Rubйn Domнnguez, Laura Purriсos, Mirian Pateiro, Paulo C. B. Campagnol, Jorge Felipe Reyes, Paulo E. S. Munekata, and Josй M. Lorenzo
5. Amino Acids (Free and Hydrolyzed)
Olalla Lуpez-Fernбndez, Rubйn Domнnguez, Mirian Pateiro, Silvina C. Andrйs, Paulo E. S. Munekata, Laura Purriсos, Josй M. Lorenzo, and Marco Antonio Trindade
6. Cholesterol
Olalla Lуpez-Fernбndez, Rubйn Domнnguez, Claudia Ruiz-Capillas, Mirian Pateiro, Marнa Elena Sosa-Morales, Paulo E. S. Munekata, Anderson S. Sant Ana, Josй M. Lorenzo, and Ana M. Herrero
7. Mineral profile
Laura Cutillas, Olalla Lуpez-Fernбndez, Rubйn Domнnguez, Mirian Pateiro, Adriana Pazos, Paulo E. S. Munekata, Laura Purriсos, Josй M. Lorenzo, Andrea Carla da Silva Barretto, and Josй Angel Pйrez-Бlvarez
8. Nitrate and Nitrite
Elisa Rafaela Bonadio Bellucci, Camila Vespъcio Bis Souza, Josй M. Lorenzo, Gonzalo Aleu, Alfredo Teixeira, Rubйn Domнnguez, and Andrea Carla da Silva Barretto
9. Biogenic Amines
Claudia Ruiz-Capillas, Mehdi Triki, Rubйn Domнnguez, Josй M. Lorenzo, and Ana M. Herrero
10. Spectrophotometric Analysis of Protein Carbonyls
Francesca Soglia, Giulia Baldi, Alberto Gonzбlez-Mohino, Silvia Dнaz-Velasco, Massimiliano Petracci, and Mario Estйvez
11. Lipid Oxidation (Primary and Secondary Products)
Yasmim S. V. Leгes, Josй M. Lorenzo, Alexandre J. Cichoski, Roger Wagner, Eva Marнa Santos, Jorge F. Reyes, and Paulo C. B. Campagnol
12. Volatile Organic Compound Profile
Olalla Lуpez-Fernбndez, Rubйn Domнnguez, Laura Cutillas, Paulo E. S. Munekata, Laura Purriсos, Josй M. Lorenzo, Nestor Sepъlveda, Alfredo Teixeira, and Mirian Pateiro
13. Proteomics
Marнa Lуpez-Pedrouso, Josй M. Lorenzo, and Daniel Franco
14. Antioxidant Capacity
Noemн Echegaray, Roberto Bermъdez, Gema Nieto, Rubйn Domнnguez, Mirian Pateiro, Nйstor Sepъlveda, Marco Antonio Trindade, and Josй M. Lorenzo
Автор: Purslow, Peter P. Название: New Aspects Of Meat Quality ISBN: 0323858791 ISBN-13(EAN): 9780323858793 Издательство: Elsevier Science Рейтинг: Цена: 38739.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Let`s Learn About the Forest is an interactive oversized board book that encourages little ones to use their imaginations and power of discovery to find the different animals and items in the forest God created. As they do, they will also learn interesting facts about the different animals and their habitats.
Описание: Chapter 6 reviews the physiology and psychology of flavor and aroma, which serves as a background for further discussion on the flavor and aroma of foods. The next chapter discusses the chemistry of flavor and aroma in muscle foods, while measurement of flavor and aroma are covered in Chapter 8.
Название: Meat Quality Genetic And Environmen ISBN: 1482220318 ISBN-13(EAN): 9781482220315 Издательство: Taylor&Francis Рейтинг: Цена: 38280.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat while maintaining focus on efficiency and higher yields. Numerous studies have shown that consumers are willing to pay premiums for meat products with guaranteed eating quality. This book examines the complicated multistep process of producing high-quality meat, from the growth of the animals to the final product. It discusses specific aspects of meat quality for beef, pork, and sheep.
Meat Quality: Genetic and Environmental Factors covers key topics such as animal welfare, nutrition, pre-slaughter handling, slaughter technology, breeding strategies, and the influence of common genetic factors on meat quality. It also discusses the latest meat production systems designed to ensure high-quality meat and the role of transgenic animal technology in meat quality. The book devotes separate chapters to beef, pork, and sheep quality, looking at the effects of breed, genetic type, gender, and age on meat quality.
The chapters are written by contributors from universities, research institutes, and breeding companies from different countries and continents. The chapters are based on the research and teaching experience of the contributors as well as on a critical evaluation of the current literature.
No other book available today covers the key issues regarding meat quality in such a comprehensive way. This book should be of keen interest to students of food technology, nutrition, commodities sciences, and animal sciences, as well as to food scientists and engineers who want to update their knowledge about the determinants of meat quality.
Автор: Jones, S. Morgan Название: Quality and Grading of Carcasses of Meat Animals ISBN: 0849350239 ISBN-13(EAN): 9780849350238 Издательство: Taylor&Francis Рейтинг: Цена: 80388.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Nollet Название: Handbook of Meat, Poultry and Seafood Quality ISBN: 0470958324 ISBN-13(EAN): 9780470958322 Издательство: Wiley Рейтинг: Цена: 30246.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: A great need exists for valuable information on factors affecting the quality of animal related products.
Автор: P.V. Tarrant; G. Eikelenboom; G. Monin Название: Evaluation and Control of Meat Quality in Pigs ISBN: 940107982X ISBN-13(EAN): 9789401079822 Издательство: Springer Рейтинг: Цена: 15672.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: A Seminar in the CEC Agricultural Research Programme, held in Dublin, Ireland, November 21-22, 1985. Sponsored by the Commission of the European Communities, Directorate-General for Agriculture, Division for the Coordination of Agricultural Research
Автор: Munekata Paulo E. S., Pateiro Mirian, Franco Daniel Название: Pork: Meat Quality and Processed Meat Products ISBN: 0367341239 ISBN-13(EAN): 9780367341237 Издательство: Taylor&Francis Рейтинг: Цена: 27562.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: From widely consumed to traditional/regional pork meat products, this book covers the processing details, quality characteristics, function of ingredients, scientific advances, and health aspects of a variety of elaborated pork products. It covers such pork products as fresh meat, fermented sausages, dry-cured products, blood sausages and cooked.
Автор: Devarajan Thangardurai Название: Sequencing Technologies In Microbial Food Safety And Quality / ISBN: 0367351188 ISBN-13(EAN): 9780367351182 Издательство: Taylor&Francis Рейтинг: Цена: 35218.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book reviews several practices in that NGS contributes to foodborne pathogens functional characterization, management and control. This book focuses on potential uses of sequencing technologies in microbial food safety and quality, also highlighting present challenges in the food industry.
Автор: Cauvain, S.P. Название: Breadmaking, 3rd Edition ISBN: 008102519X ISBN-13(EAN): 9780081025192 Издательство: Elsevier Science Рейтинг: Цена: 45477.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Bread Making: Improving Quality quickly established itself as an essential purchase for baking professionals and researchers in this area. Fully revised and updated and with new chapters on Flour Lipids, and the dietary and nutritional quality of bread, this new edition provides readers with the information they need on the latest developments in bread making science and practice
The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fiber breads, those made from partially baked and frozen dough and those made from non-wheat flours
With its distinguished editor and international team of contributors, Bread Making: Improving Quality, Third Edition, continues to serve as the standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice.
Автор: D. Simatos; J.L. Multon Название: Properties of Water in Foods ISBN: 9024731534 ISBN-13(EAN): 9789024731534 Издательство: Springer Рейтинг: Цена: 60933.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Proceedings of the NATO Advanced Research Workshop on Influence of Water on Food Quality and Stability (ISOPOW III), Beaune, France, September 11-16, 1983
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