Methods to Assess the Quality of Meat Products, Lorenzo Josй Manuel

Автор: Wrigley Colin, Batey Ian, Wrigley C.
Название: Cereal Grains: Assessing and Managing Quality
ISBN: 0081014597 ISBN-13(EAN): 9780081014592
Издательство: Elsevier Science
Рейтинг:
Цена: 202120.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Cereal grains are essential to our dietary needs, as well as for animal feeding and for industrial processing. Consumer needs can only be met by managing quality at all stages of the grain chain. Quality evaluation is also needed at each step for effective management. Cereal grains: assessing and managing quality provides a convenient and comprehensive overview of academic research and industry best practice in these areas.After an initial chapter introducing the themes of the book, further chapters in Part one review cereal grain morphology and composition and the diversity of uses of cereal grains. Chapters in Part two convey the characteristics and quality requirements of particular cereals, including wheat, rye, corn and rice. The use of analytical methods at different stages of the value-addition chain is the subject of Part three. The final section in the book reviews factors affecting grain quality such as breeding, storage and grain processing, and also possible future developments.With its expert team of editors and authors, Cereal grains: assessing and managing quality is a valuable reference for all those involved in the production and processing of cereal grains worldwide.

Автор: Siegel Frederic R.
Название: The Earth`s Human Carrying Capacity: Limitations Assessed, Solutions Proposed
ISBN: 3030734757 ISBN-13(EAN): 9783030734756
Издательство: Springer
Цена: 111790.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book focuses on the Earth`s carrying capacity to service the needs of its human populations as well as preserve the ecosystems that provide natural resources that sustain life and support human activities in 2020 and later in the century (2050 and beyond).

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: 183750.00 T
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: A. M. Pearson
Название: Quality Attributes and their Measurement in Meat, Poultry and Fish Products
ISBN: 1461359066 ISBN-13(EAN): 9781461359067
Издательство: Springer
Рейтинг:
Цена: 104480.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
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: Griffiths Mansel, Griffiths M.
Название: Improving the Safety and Quality of Milk: Improving Quality in Milk Products
ISBN: 0081014457 ISBN-13(EAN): 9780081014455
Издательство: Elsevier Science
Рейтинг:
Цена: 202120.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met more successfully by the milk industry through use of improved processes and technologies. Guaranteeing the production of safe milk also remains of paramount importance. Improving the safety and quality of milk provides a comprehensive and timely reference to best practice and research advances in these areas. Volume 1 focuses on milk production and processing. Volume 2 covers the sensory and nutritional quality of cow’s milk and addresses quality improvement of a range of other milk-based products.The health aspects of milk, its role in the diet and milk-based functional foods are the focus of the opening section of Volume 2. Part two reviews essential aspects of milk quality, including milk microbial spoilage and chemical deterioration, sensory evaluation, factors affecting milk vitamin and mineral content and the impact of packaging on quality. Chapters in part three look at improving particular products, such as organic milk, goat milk and sheep milk. The impact of milk on the quality of yoghurt and cheese is also covered.With its distinguished editor and international team of contributors, volume 2 of Improving the safety and quality of milk is an essential reference for researchers and those in industry responsible for milk safety and quality.

Автор: Gandhi Kamal, Sharma Rajan, Gautam Priyae Brath
Название: Chemical Quality Assurance of Milk and Milk Products
ISBN: 9811541663 ISBN-13(EAN): 9789811541667
Издательство: Springer
Цена: 79190.00 T
Наличие на складе: Поставка под заказ.
Описание: This book is intended for periodontal residents and practicing periodontists who wish to incorporate the principles of moderate sedation into daily practice. Comprehensive airway management and rescue skills are then documented in detail so that the patient may be properly managed in the event that the sedation progresses beyond the intended level.

Автор: Bain Maureen, Nys Yves, Van Immerseel Filip
Название: Improving the Safety and Quality of Eggs and Egg Products: Egg Safety and Nutritional Quality
ISBN: 0081016808 ISBN-13(EAN): 9780081016800
Издательство: Elsevier Science
Рейтинг:
Цена: 179660.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products reviews recent research in these areasVolume 2 focuses on egg safety and nutritional quality. Part one provides an overview of egg contaminants, covering both microbial pathogens and chemical residues. Salmonella control in laying hens is the focus of part two. Chapters cover essential topics such as monitoring and control procedures in laying flocks and egg decontamination methods. Finally, part three looks at the role of eggs in nutrition and other health applications. Chapters cover dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs, among other topics.With its distinguished editors and international team of contributors, Volume 2 of Improving the safety and quality of eggs and egg products is an essential reference for managers in the egg industry, professionals in the food industry using eggs as ingredients and all those with a research interest in the subject.

Автор: Cristina Garcia Jaime
Название: Food Quality Control: Methods, Importance and Latest Measures
ISBN: 1773610198 ISBN-13(EAN): 9781773610191
Издательство: Mare Nostrum (Eurospan)
Рейтинг:
Цена: 155230.00 T
Наличие на складе: Невозможна поставка.
Описание: Covers all the basic concepts regarding the history, contemporary practices and future possibilities affecting quality control in the food industry. This will help readers in the understanding of the importance of food quality control in the food industry and its evolution towards the highest standard of consumer-focused production.

Автор: Megh R. Goyal, Subrota Hati
Название: Engineering Practices for Milk Products: Dairyceuticals, Novel Technologies, and Quality
ISBN: 1771888016 ISBN-13(EAN): 9781771888011
Издательство: Taylor&Francis
Рейтинг:
Цена: 141890.00 T
Наличие на складе: Невозможна поставка.
Описание: This volume, Engineering Practices for Milk Products: Dairyceuticals, Novel Technologies, and Quality, looks at new research, technology, and applications in the engineering of milk products, specifically covering functional bioactivities to add value while increasing the quality and safety of milk and fermented milk products.

Автор: Roohinejad Shahin, Koubaa Mohamed, Greiner Ralf
Название: Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges
ISBN: 3030181936 ISBN-13(EAN): 9783030181932
Издательство: Springer
Рейтинг:
Цена: 139750.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers.

Автор: Fernando P?rez-Rodr?guez; Panagiotis Skandamis; Va
Название: Quantitative Methods for Food Safety and Quality in the Vegetable Industry
ISBN: 3319885588 ISBN-13(EAN): 9783319885582
Издательство: Springer
Рейтинг:
Цена: 146270.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: 1. Quantitative Methods for Food Safety and Quality in the Vegetable Industry.- 2. Quality and Safety Management Systems in the Production of Vegetables.- 3. Relevant Pathogenic Spoilage Microorganisms in Vegetable Products.- 4. Water and Wastewater use in the Fresh Produce Industry: Food safety and Environmental Implications.- 5. Advanced Oxidation Processes (AOPs) and Quantitative Analysis for Disinfection and Treatment of Water in the Vegetable Industry.- 6. Quality of Vegetable Products: Assessment of Physical-chemical and Microbiological Changes in Vegetables Products by Non-destructive Methods.- 7. Quantifying Human Health Risks Associated with Microbiological Contamination of Fresh Vegetables.- 8. Quantitative Approaches for Microbial Risk Management in the Vegetable Industry: Case-studies of Application of Food Safety Objectives and other Risk Metrics in the Vegetable Industry.- 9. Optimal Packaging Design and Innovative Packaging Technologies for Minimally Processed Fresh Produce.- 10. Ensuring Fresh Produce Safety and Quality by Utilizing Predictive Growth Models and Predictive Microbiology Software Tools.- 11. Quantitative Tools and Procedures for Shelf Life Determination in Minimally Processed Fruits and Vegetables.- 12. Quantitative Methods for Life Cycle Assessment (LCA) Applied to the Vegetable Industry.

Автор: Roohinejad Shahin, Koubaa Mohamed, Greiner Ralf
Название: Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges
ISBN: 3030181901 ISBN-13(EAN): 9783030181901
Издательство: Springer
Рейтинг:
Цена: 139750.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers. The research provided in these chapters aims to show that the traditional pasteurization and commercial sterilization of foods result in unacceptable quality and nutrient retention, creating an important need for alternative methods used to minimize undesirable reactions such as thermal decomposition or degradation. Emerging processing methods to minimize heat induced alterations in foods and their applications are covered in-depth, demonstrating that these methods are useful not only for the inactivation of microorganisms and enzymes but also for improving the yield and development of ingredients and marketable foods with higher quality and better nutritional characteristics. Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges not only covers the advantages of using innovative processing methods, but also the disadvantages and challenges of using these techniques on food quality. Each chapter focuses on a different emerging processing technique, breaking down the sensory, textural and nutritional aspects for different food products in addition to the advantages and challenges for each method. New technologies and advanced theories are a major focus, pointing to innovative new paths for the quality and safety assurance in food products. From pulsed electric fields to ultrasounds, this work covers all aspects of emerging processing techniques for fruits and vegetables, foods and dairy products.