Buch, Englisch, 170 Seiten, Format (B × H): 183 mm x 260 mm, Gewicht: 555 g
Buch, Englisch, 170 Seiten, Format (B × H): 183 mm x 260 mm, Gewicht: 555 g
Reihe: Methods and Protocols in Food Science
ISBN: 978-1-0716-2001-4
Verlag: Springer
This volume provides standardize analytical processes and techniques used for the analysis of meat and meat products. Chapters guide readers through methods on different chemical parameters, measurement of pH, correct determination of texture parameters in different meat and meat products, fat extraction, free amino acids, hydrolyzed amino acids extraction, nitrites and nitrates in meat and meat products, liquid chromatography, and techniques used for the determination of antioxidant capacity in meat and meat products.
Authoritative and cutting-edge, Methods to Assess the Quality of Meat Products aims to be a useful practical guide to researches to help further their study in this field.
Zielgruppe
Professional/practitioner
Autoren/Hrsg.
Fachgebiete
- Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
- Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
Weitere Infos & Material
1. Chemical Composition
Roberto Bermúdez, Noemí Echegaray, Maria João Fraqueza, Mirian Pateiro, Rubén Domínguez, Paulo E. S. Munekata, José M. Lorenzo, and Eva María Santos
2. pH and Color
Alfredo Teixeira, Rubén Domínguez, Javier F. Rey, Gonzalo Aleu, Mirian Pateiro, and José M. Lorenzo
3. Texture Analysis
Noemí Echegaray, Marcelo Rosmini, Mirian Pateiro, Rubén Domínguez, Paulo E. S. Munekata, José M. Lorenzo, Eva María Santos, and Roberto Bermúdez
4. Fatty Acids
Rubén Domínguez, Laura Purriños, Mirian Pateiro, Paulo C. B. Campagnol, Jorge Felipe Reyes, Paulo E. S. Munekata, and José M. Lorenzo
5. Amino Acids (Free and Hydrolyzed)
Olalla López-Fernández, Rubén Domínguez, Mirian Pateiro, Silvina C. Andrés, Paulo E. S. Munekata, Laura Purriños, José M. Lorenzo, and Marco Antonio Trindade
6. Cholesterol
Olalla López-Fernández, Rubén Domínguez, Claudia Ruiz-Capillas, Mirian Pateiro, María Elena Sosa-Morales, Paulo E. S. Munekata, Anderson S. Sant´Ana, José M. Lorenzo, and Ana M. Herrero
7. Mineral profile
Laura Cutillas, Olalla López-Fernández, Rubén Domínguez, Mirian Pateiro, Adriana Pazos, Paulo E. S. Munekata, Laura Purriños, José M. Lorenzo, Andrea Carla da Silva Barretto, and José Angel Pérez-Álvarez
8. Nitrate and Nitrite
Elisa Rafaela Bonadio Bellucci, Camila Vespúcio Bis Souza, José M. Lorenzo, Gonzalo Aleu, Alfredo Teixeira,Rubén Domínguez, and Andrea Carla da Silva Barretto
9. Biogenic Amines
Claudia Ruiz-Capillas, Mehdi Triki, Rubén Domínguez, José M. Lorenzo, and Ana M. Herrero
10. Spectrophotometric Analysis of Protein Carbonyls
Francesca Soglia, Giulia Baldi, Alberto González-Mohino, Silvia Díaz-Velasco, Massimiliano Petracci, and Mario Estévez
11. Lipid Oxidation (Primary and Secondary Products)
Yasmim S. V. Leães, José M. Lorenzo, Alexandre J. Cichoski, Roger Wagner, Eva María Santos, Jorge F. Reyes,and Paulo C. B. Campagnol
12. Volatile Organic Compound Profile
Olalla López-Fernández, Rubén Domínguez, Laura Cutillas, Paulo E. S. Munekata, Laura Purriños, José M. Lorenzo, Nestor Sepúlveda, Alfredo Teixeira, and Mirian Pateiro
13. Proteomics
María López-Pedrouso, José M. Lorenzo, and Daniel Franco
14. Antioxidant Capacity
Noemí Echegaray, Roberto Bermúdez, Gema Nieto, Rubén Domínguez, Mirian Pateiro, Néstor Sepúlveda, Marco Antonio Trindade,and José M. Lorenzo
