Annual Reciprocal Meat Conference, Proceedings
Author :
Publisher :
Page : 172 pages
File Size : 44,40 MB
Release : 2002
Category : Meat
ISBN :
Author :
Publisher :
Page : 172 pages
File Size : 44,40 MB
Release : 2002
Category : Meat
ISBN :
Author : Reciprocal Meat Conference of the American Meat Science Association
Publisher :
Page : 400 pages
File Size : 40,37 MB
Release : 1963
Category : Meat
ISBN :
Author : British Library. Document Supply Centre
Publisher :
Page : 836 pages
File Size : 22,62 MB
Release : 2000
Category : Conference proceedings
ISBN :
Author : National Agricultural Library (U.S.)
Publisher :
Page : 1338 pages
File Size : 14,31 MB
Release : 1974
Category :
ISBN :
Author :
Publisher :
Page : 172 pages
File Size : 48,55 MB
Release : 1996
Category : AGRICOLA (Information retrieval system)
ISBN :
Author : C Williams
Publisher : Woodhead Publishing
Page : 561 pages
File Size : 48,64 MB
Release : 2006-01-31
Category : Technology & Engineering
ISBN : 1845691075
As health problems such as obesity, heart disease and diabetes increase in many developed and developing countries, the food industry has come under mounting pressure to improve the nutritional quality of its products. Particular attention has focused on the health problems associated with saturated fats in food and on the potential health benefits of increasing monounsaturated and polyunsaturated fat content. Summarising key research in this field, this important collection reviews both the influence of dietary fats on health and practical strategies for improving the fat content of food products.Part one reviews the evidence on the links between dietary fats and health. There are chapters on the links between saturated fatty acid intake, obesity, coronary heart disease, diabetes and cancer, as well as the health benefits of monounsaturated fats, polyunsaturated fatty acids (PUFAs) and conjugated linoleic acids (CLAs). Part two then discusses ways of reducing saturated fatty acids in food. It includes chapters on the role of lipids on food quality and ways of gaining consumer acceptance of low-fat foods, as well as chapters on improving fatty acid composition in dairy products and milk and the use of fat replacers. The final part of the book reviews ways of using polyunsaturated and other modified fatty acids in food products. It includes chapters on developing and using PUFAs as functional ingredients and ways of improving the sensory quality of products incorporating modified fats.With its distinguished editors and international team of contributors, Improving the fat content of foods is a standard reference for nutritionists and product developers in the food industry. - Reviews the influence of dietary fats on health - Investigates practical strategies for improving the fat content of food products - Discusses improving the fat content of foods whilst maintaining sensory quality
Author : Carrick Devine
Publisher : Elsevier
Page : 1697 pages
File Size : 39,15 MB
Release : 2014-07-22
Category : Technology & Engineering
ISBN : 0123847346
The Encyclopedia of Meat Sciences, Second Edition, Three Volume Set prepared by an international team of experts, is a reference work that covers all important aspects of meat science from stable to table. Its topics range from muscle physiology, biochemistry (including post mortem biochemistry), and processing procedures to the processes of tenderization and flavor development, various processed meat products, animal production, microbiology and food safety, and carcass composition. It also considers animal welfare, animal genetics, genomics, consumer issues, ethnic meat products, nutrition, the history of each species, cooking procedures, human health and nutrition, and waste management. Fully up-to-date, this important reference work provides an invaluable source of information for both researchers and professional food scientists. It appeals to all those wanting a one-stop guide to the meat sciences. More than 200 articles covering all areas of meat sciences Substantially revised and updated since the previous edition was published in 2004 Full color throughout
Author : Leo M.L. Nollet
Publisher : CRC Press
Page : 502 pages
File Size : 34,69 MB
Release : 2006-03-21
Category : Technology & Engineering
ISBN : 1420017314
In recent years, the meat industry has incorporated important technological advances that, to this point, have not been addressed in a single source. Comprehensive and authoritative, Advanced Technologies for Meat Processing presents developments concerning the quality, analysis, and processing of meat and meat products. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Featuring contributions from a panel of international experts, the book details technologies used in the meat processing chain. It describes important processing methodologies such as gene technology, automation, irradiation, hot boning, high pressure, vacuum-salting, enzymes, starters, and bacteriocins. The book begins by exploring various production systems that include the use of modern biotechnology, automation in slaughterhouses, and rapid non-destructive on-line detection systems. It proceeds to describe different new technologies such as decontamination, high pressure processing, and fat reduction. The book then examines functional meat compounds such as peptides and antioxidants and the processing of nitrate-free products and dry-cured meat products. It also discusses bacteriocins that fight against meat-borne pathogens and the latest developments in bacterial starters for improved flavor in fermented meats. It concludes with a discussion of packaging systems of the final products.
Author : United States. Agricultural Research Service. Eastern Regional Research Center
Publisher :
Page : 484 pages
File Size : 43,71 MB
Release : 1964
Category : Agricultural processing
ISBN :
Author : S J James
Publisher : Woodhead Publishing
Page : 364 pages
File Size : 40,30 MB
Release : 2002-04-19
Category : Business & Economics
ISBN : 9781855734425
Refrigeration and meat quality; The cold chain from carcass to consumer; Process control.