Handbook of Muscle Foods Analysis
eBook - PDF

Handbook of Muscle Foods Analysis

  1. 984 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Handbook of Muscle Foods Analysis

About this book

In today's nutrition-conscious society, there is a growing awareness among meat scientists and consumers about the importance of the essential amino acids, vitamins, and minerals found in muscle foods. Handbook of Muscle Foods Analysis provides a comprehensive overview and description of the analytical techniques and application methodologies for t

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Yes, you can access Handbook of Muscle Foods Analysis by Leo M.L. Nollet, Fidel Toldra, Leo M.L. Nollet,Fidel Toldra in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
2008
Print ISBN
9781420045291
eBook ISBN
9781420045307
Edition
1
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. Front cover
  2. Contents
  3. Foreword
  4. Preface
  5. Editors
  6. Contributors
  7. Chapter 1. Importance of Analysis and Some Basic Concepts
  8. Chapter 2. Amino Acids
  9. Chapter 3. Peptides
  10. Chapter 4. Proteins
  11. Chapter 5. Proteomics
  12. Chapter 6. Muscle Enzymes: Proteinases
  13. Chapter 7. Muscle Enzymes: Exopeptidases and Lipases
  14. Chapter 8. Muscle Enzymes: Glycohydrolases
  15. Chapter 9. Fatty Acids
  16. Chapter 10. Triacylglycerols
  17. Chapter 11. Analysis of Phospholipids in Muscles Foods
  18. Chapter 12. Cholesterol and Cholesterol Oxides in Meat and Meat Products
  19. Chapter 13. Determination of Oxidation
  20. Chapter 14. Aroma
  21. Chapter 15. Carbohydrates
  22. Chapter 16. Nucleotides and Its Derived Compounds
  23. Chapter 17. Basic Composition: Rapid Methodologies
  24. Chapter 18. Moisture and Water-Holding Capacity
  25. Chapter 19. Microstructure of Muscle Foods
  26. Chapter 20. Physical Sensors and Techniques
  27. Chapter 21. Composition and Calories
  28. Chapter 22. Essential Amino Acids
  29. Chapter 23. Trans and n-3 Fatty Acids
  30. Chapter 24. Vitamins
  31. Chapter 25. Minerals and Trace Elements
  32. Chapter 26. Color Measurements on Muscle-Based Foods
  33. Chapter 27. Measuring Meat Texture*
  34. Chapter 28. Techniques for Sampling and Identification of Volatile Compounds Contributing to Sensory Perception
  35. Chapter 29. Sensory Descriptors
  36. Chapter 30. Sensory Perception
  37. Chapter 31. Sensory Aspects of Cooked Meats
  38. Chapter 32. Methods for Evaluating Microbial Flora in Muscle Foods
  39. Chapter 33. Methods to Predict Spoilage of Muscle Foods
  40. Chapter 34. Microbial Foodborne Pathogens
  41. Chapter 35. Parasites
  42. Chapter 36. Mycotoxin Analysis in Muscles
  43. Chapter 37. Detection of Geneticall Modified Organisms
  44. Chapter 38. Detection of Adulterations: Addition of Foreign Proteins
  45. Chapter 39. Stable Isotope Analysis for Meat Authenticityand Origin Check
  46. Chapter 40. Determination of Persistent Organic Pollutants in Meat
  47. Chapter 41. Growth Promoters
  48. Chapter 42. Antibiotic Residues in Muscle Tissues of Edible Animal Products
  49. Index
  50. Back cover