Pork: Meat Quality and Processed Meat Products, Munekata Paulo E. S., Pateiro Mirian, Franco Daniel
Автор: Donald L. Downing Название: Processed Apple Products ISBN: 1468482270 ISBN-13(EAN): 9781468482270 Издательство: Springer Рейтинг: Цена: 14365.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The objective of this book is to organize and document the technical, analytical, and practical aspects of present-day apple processing. Smock, Professor Emeritus, Cornell Univer- sity, and coauthor of Apples and Apple Products, originally published in 1950, gave his blessings and encouragement to this undertaking.
Автор: Toldr? Название: Safety of Meat and Processed Meat ISBN: 1441927883 ISBN-13(EAN): 9781441927880 Издательство: Springer Рейтинг: Цена: 25853.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This is the first comprehensive book to cover all pertinent safety issues concerning meats and processed meats, from the abattoir to the final product. The book is written by distinguished international contributors with a wealth of experience.
Название: Quality of fresh and processed foods ISBN: 1461347904 ISBN-13(EAN): 9781461347903 Издательство: Springer Рейтинг: Цена: 19591.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Quality is a composite term encompassing many characteristics of foods. Obviously deterioration of quality may lead to changes in the attributes that characterize the food in its fresh or freshly processed state. In this book, a cursory account of quality attributes of fresh and processed foods is provided.
Автор: Olaniyi Lasekan Название: A Comprehensive Guide to Processed Foods ISBN: 1536173088 ISBN-13(EAN): 9781536173086 Издательство: Nova Science Рейтинг: Цена: 32312.00 р. Наличие на складе: Невозможна поставка.
Описание: This book provides a comprehensive guide to a range of food processing methods that are relevant to food scientists who are beginning to specialize in the area of food processing. It has been written in collaboration with researchers and professors from different countries who are experts in the field of food processing. The book covers area such as; high pro-cookies processing, application of pulsed electric field in liquid food processing, foam mat drying of pineapple juice, engineering aspects of confectionery coating in baked products, food emulsion, minimally processing of potato and yam slices, a guide to differently processed Asian rice products, tumbling and massaging as a tool in reformed meat processing and finally a chapter dealing with food processing contaminants and their mitigation strategies was included.
Автор: A.M. Pearson; T.A. Gillett Название: Processed Meats ISBN: 1461576873 ISBN-13(EAN): 9781461576877 Издательство: Springer Рейтинг: Цена: 13060.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Processed Meats, Third Edition reflects the changes taking place in the meat processing industry.
Автор: El-Bakry, Mamdouh Название: Processed Cheese Science And Technology ISBN: 0128214457 ISBN-13(EAN): 9780128214459 Издательство: Elsevier Science Рейтинг: Цена: 26444.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations details the most recent developments and updates regarding processed cheeses and cheese products. It offers comprehensive information on all aspects of processed cheese, including manufacturing, types, ingredients, flavors, colors, preservatives, functionality (texture and rheology), analyses, quality, microbiology, regulations and legislations.
Structured into 16 chapters, the book begins with an introduction that provides a general overview of processed cheese, followed by a detailed description of the ingredients used in manufacturing, such as using cheeses as ingredients, vegetable-originated ingredients, salts, and more. In addition, low sodium and low-salt processed cheeses are discussed, highlighting the potential benefits for human health. Technological aspects of processed cheese are also covered, followed by an outline of special types of processed cheeses. The book then goes on to examine techniques for end-product characterization, as well as the quality aspects including the microbiology of processed cheese. The last chapter discusses the applications, current challenges, and market trends of processed cheese.
Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations is an excellent resource aimed at food scientists, researchers in academia, and individuals working in the food industry and the commercial sector with a focus on processed cheeses and their end-products.
Автор: Shewfelt Robert L. Название: In Defense of Processed Food ISBN: 3319453920 ISBN-13(EAN): 9783319453927 Издательство: Springer Рейтинг: Цена: 4191.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: It has become popular to blame the American obesity epidemic and many other health-related problems on processed food. Many of these criticisms are valid for some processed-food items, but many statements are overgeneralizations that unfairly target a wide range products that contribute to our health and well-being. In addition, many of the proposed dangers allegedly posed by eating processed food are exaggerations based on highly selective views of experimental studies. We crave simple answers to our questions about food, but the science behind the proclamations of food pundits is not nearly as clear as they would have you believe. This book presents a more nuanced view of the benefits and limitations of food processing and exposes some of the tricks both Big Food and its critics use to manipulate us to adopt their point of view. Food is a source of enjoyment, a part of our cultural heritage, a vital ingredient in maintaining health, and an expression of personal choice. We need to make those choices based on credible information and not be beguiled by the sophisticated marketing tools of Big Food nor the ideological appeals and gut feelings of self-appointed food gurus who have little or no background in nutrition.
Автор: Fatih Yildiz; Robert C. Wiley Название: Minimally Processed Refrigerated Fruits and Vegetables ISBN: 149397016X ISBN-13(EAN): 9781493970162 Издательство: Springer Рейтинг: Цена: 32142.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: During the last 200 years the purpose of food processing was a-safety(sterilization, Pasteurization,1804 Nicholas Apert,Pasteur 1867), and b-prevention of deficiency diseases(Enrichments),but MPR foods provides a two new dimensions to food processing ;
Автор: Mohammed Wasim Siddiqui; Mohammad Shafiur Rahman Название: Minimally Processed Foods ISBN: 3319106767 ISBN-13(EAN): 9783319106762 Издательство: Springer Рейтинг: Цена: 15372.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Parisi Название: Chemistry of Maillard Reactions in Processed Foods ISBN: 331995461X ISBN-13(EAN): 9783319954615 Издательство: Springer Рейтинг: Цена: 6986.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This SpringerBrief explains the importance of Maillard reactions in food processing. formation of antioxidants), the Brief discusses that there are also conditions where Maillard reactions can result in toxic or mutagenic reactions.
Автор: Mohammed Wasim Siddiqui; Mohammad Shafiur Rahman Название: Minimally Processed Foods ISBN: 331934790X ISBN-13(EAN): 9783319347905 Издательство: Springer Рейтинг: Цена: 14365.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
1. Minimally Processed Foods.- 2. Hurdle Technology in Food Preservation.- 3. Packaging Methods for Minimally Processed Foods.- 4. Washing, Peeling, and Slicing of Fresh-Cut Fruits and Vegetables.- 5. Technologies in Fresh-Cut Fruits and Vegetables.- 6. Trends, Convenience and Safety Issues of Ready Meals.- 7. Processing, Storage and Quality of Cooked-Chilled or Cooked-Frozen Foods.- 8. Part-Baked Products.- 9. Processing, Quality and Storage of Part-Baked Products.- 10. Minimally Processed Meat and Fish Products.- 11. Processing, Quality and Safety of Irradiated and High Pressure-Processed Meat and Seafood Products.- 12. Food Security: Challenges and Perspectives in Minimally Processed Foods.
Автор: Shuo Wang Название: Chemical Hazards in Thermally-Processed Foods ISBN: 9811381178 ISBN-13(EAN): 9789811381171 Издательство: Springer Рейтинг: Цена: 13974.00 р. Наличие на складе: Поставка под заказ.
Описание: This book summarizes the types, contents, analytical methods, formation mechanisms and control strategies for hazardous substances produced during the thermal processing of foods. In each chapter, hazardous substances such as dicarbonyl compounds, acrylamide, furan, heterocyclic amines, trans-fatty acids, and advanced glycation end products (AGEs) are covered and discussed in terms of analytical methods, formation mechanisms and mitigation strategies. The content chiefly focuses on how these hazardous substances are formed during thermal processing and what can be done to mitigate or eliminate them in food products (e.g. those prepared at higher temperatures by baking, frying or roasting). The major objective of this book is to provide a timely and informative guide for researchers and graduate students in the fields of food chemistry, food ingredients, food analysis, food safety, food processing, chemical toxicology, disease prevention and health promotion.
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