Quality Attributes of Muscle Foods, Youling L. Xiong; Chi-Tang Ho; Fereidoon Shahidi

Название: Quality of fresh and processed foods
ISBN: 1461347904 ISBN-13(EAN): 9781461347903
Издательство: Springer
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Цена: 130610.00 T
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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: Youling L. Xiong; Chi-Tang Ho; Fereidoon Shahidi
Название: Quality Attributes of Muscle Foods
ISBN: 1461371449 ISBN-13(EAN): 9781461371441
Издательство: Springer
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Цена: 139750.00 T
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Описание: Consumers` demand for reduced-fat, low-fat, and fat-free meats (red meat, poultry, and seafood) with acceptable flavor, texture, and other sensory characteristics or those similar to typical, traditional high-fat meats has im- parted further urgency to rising to this challenge.

Автор: A. M. Pearson
Название: Quality Attributes and their Measurement in Meat, Poultry and Fish Products
ISBN: 1461359066 ISBN-13(EAN): 9781461359067
Издательство: Springer
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Цена: 104480.00 T
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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.

Автор: Holzapfel Wilhelm
Название: Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits
ISBN: 0081014309 ISBN-13(EAN): 9780081014301
Издательство: Elsevier Science
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Цена: 247030.00 T
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Описание: Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.