Buch, Englisch, 217 Seiten, Format (B × H): 183 mm x 260 mm, Gewicht: 649 g
Buch, Englisch, 217 Seiten, Format (B × H): 183 mm x 260 mm, Gewicht: 649 g
Reihe: Methods and Protocols in Food Science
ISBN: 978-1-0716-3572-8
Verlag: Humana
This volume details the most up-to-date methods and protocols on how to manufacture functional meat products. Chapters guide researchers through functional meat products, probiotics, prebiotics, analytical methods, innovative fat reduction techniques, and the utilization of natural additives and bioactive compounds. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.
Authoritative and cutting-edge, Functional Meat Products aims to be a comprehensive guide for researchers and professionals in the food industry looking to explore and contribute to the development of healthier and more innovative meat products.
Zielgruppe
Professional/practitioner
Autoren/Hrsg.
Fachgebiete
- Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
- Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
Weitere Infos & Material
1. Probiotic Fermented Meat Products
Ruben Agregán, Marcelo Rosmini, José Ángel Pérez-Álvarez, Paulo E.S. Munekata, Laureano Frizzo, Paulo C.B. Campagnol, and José M. Lorenzo
2. Probiotic Emulsified Meat Products
Denis Baranenko, Irina Shestopalova, Yulia Broyko, Malikakhon Kurbonova, Nikita Tyutkov, Elena Lemeshonok, and Bazhena Artemova3. Prebiotic Meat Products
Paulo Eduardo Sichetti Munekata, Cynthia Farias Manassi, Rubén Domínguez, Mirian Pateiro, Silvani Verruck, And José Manuel Lorenzo4. Synbiotic Fermented Meat Products
Lujuan Xing, Jiaming Cai, Ming Ju, Jian Zhang, And Wangang Zhang
5. Fermented And Structured Meat Products With Dietary Fibers For Reducing Fat Content
Paulo Eduardo Sichetti Munekata, Rubén Domínguez, Mirian Pateiro, Eva Maria Santos, Alfredo Teixeira, Marcelo Rosmini, And José Manuel Lorenzo
6. Emulsified Meat Product With Oleogels For Reducing Saturated Fat Content
Camila De Souza Paglarini, Ana Karoline Ferreira Ignácio Câmara, Thais Lomonaco Teodoro Da Silva, And Marise Aparecida Rodrigues Pollonio
7. Emulsified Meat Product With Fibers For Reducing Fat Content
Vivian Feddern, Eduardo Huber, Vanessa Biasi, And Vicky Lilge Kawski
8. Analysis Of Thiamine, Riboflavin And Nicotinic Acid In Meat Analysis Of B-Complex Vitamins In Meat
Ceres Mattos Della Lucia And Lívya Alves Oliveira9. Natural Additives In Meat Products As Antioxidants And Antimicrobials
Noemí Echegaray, Marcelo Rosmini, Juana Fernandez, Paulo E.S. Munekata, Laureano Frizzo, Paulo C.B. Campagnol, And José M. Lorenzo
10. In Vitro And In-Model Evaluation Of The Antimicrobial Activity Of Lactic Acid Bacteria Protective Cultures To Replace Nitrite In Dry Fermented Sausages
Eva Hierro, Xavier F. Hospital, Sergio B. Mano, And Manuela Fernández
11. Reduced Sodium Meat Products
Maria Lúcia Guerra Monteiro, Eliane Teixeira Mársico, And Carlos Adam Conte-Junior
12. Direct Method For Simultaneous Analysis Of Cholesterol And Cholesterol Oxides By Hplc In Meat And Meat ProductsVanessa Sales De OliveiraGeni Rodrigues Sampaio, Elizabeth Aparecida Ferraz Da Silva Torres, And Tatiana Saldanha
13. The Long-Lasting Potential Of The Dnph Spectrophotometric Method For Protein-Derived Carbonyl Analysis In Meat And Meat Products
Cruz, Rebeca, Sobral, M. Madalena C., And Casal, Susana
14. Functional Molecules Obtained By Membrane Technology
Giordana Demaman Arend, Claudio Malaghini, Maicon S. N. Dos Santos, Carolina E. Demaman Oro, Marcus V. Tres, And Katia Rezzadori
15. Bioactive Peptides Obtained From Meat Products
Mirella Romanelli Vicente Bertolo, Josemar Gonçalves De Oliveira Filho, Sinara Morais, Keila Nascimento Cavalcante, Daniel Rodrigues Cardoso, And Stanislau Bogusz Junior