Toldrá, Fidel,
Advanced Technologies for Meat Processing, Second Edition / editors, Nollet, Leo M. L. - Second edition. - 1 online resource - Food Science and Technology .
chapter 1 Genetically Modified Farm Animals: Control and Traceability / chapter 2 Hyperspectral Imaging Technique for Online Monitoring of Meat Quality and Safety / chapter 3 Raman Spectroscopy for Predicting Meat Quality Traits / chapter 4 Real-Time PCR for the Detection of Pathogens in Meat and Meat Products / chapter 5 Sensors and Biosensors for Meat Safety: Recent Advances in Nanotechnology Integration / chapter 6 Meat Decontamination by Irradiation / chapter 7 Advances in High Hydrostatic Pressure for Meat and Meat Processing / chapter 8 Hydrodynamic Pressure Processing to Improve Meat Quality and Safety / chapter 9 Emerging Technologies for the Meat Processing Industry / chapter 10 Reduction of Contaminant’ Content in Processed Meats / chapter 11 Nutrigenomics in Food-Producing Animals / chapter 12 Bioactive Properties of Peptides Generated from Meat Proteins / chapter 13 New Approaches for the Development of Functional Meat Products / chapter 14 Salt Reduction in Processed Meats / chapter 15 Fat Reduction in Processed Meats / chapter 16 Processing of Nitrite-Free Cured Meats / chapter 17 Proteomic Tools for Improved Processing of Dry-Cured Meats / chapter 18 The Use of Bacteriocins against Meat-borne Pathogens / chapter 18 5 Overview of Actual Industrial Applicationand Regulatory Aspects -- chapter References -- chapter 19 Functionalities of Meat Bacterial Starters / chapter 20 Modified Atmosphere Packaging / chapter 21 Nanotechnology-Based Packaging Materials for Fresh and Processed Meats / Antoon Lievens -- Jun-Li Xu -- Stephanie M. Fowler -- Alicia Rodríguez -- Rosa Pilolli -- Dong U. Ahn -- Sencer Buzrul -- Tomás Bolumar -- Kumari Shikha Ojha -- Peter Šimko -- Werner G. Bergen -- Keizo Arihara -- Francisco Jiménez-Colmenero -- Fidel Toldrá -- Marise A. Rodrigues Pollonio -- Fereidoon Shahidi -- Leticia Mora -- Carmen A. Campos -- Régine Talon -- Joseph G. Sebranek -- Brandon Guild.
"Comprehensive and authoritative, Advanced Technologies for Meat Processing, Second Edition continues to present developments in the quality, analysis, and processing of meat and meat products. The new edition features 9 new chapters. Three chapters describe Hyperspectral techniques and Raman spectroscopy for analyzing meat quality and the use of nanosensors for detecting pathogens. Two chapters cover the drive for salt and fat reduction in processed meats. Two chapters discuss the use of proteomic techniques in meats and processed meats. Finally, new packages making use of nanomaterials and methods for identifying and reducing contaminants in processed meats constitute the last 2 chapters."--Provided by publisher.
9781315152752 9781351639262
10.1201/9781315152752 doi
Meat.
Meat industry and trade.
Agriculture
AGRICULTUREnetBASE
Food Engineering
FOODnetBASE
Meat & Poultry
SCI-TECHnetBASE
STMnetBASE
TS1960 / .T653 2017
664.9
Advanced Technologies for Meat Processing, Second Edition / editors, Nollet, Leo M. L. - Second edition. - 1 online resource - Food Science and Technology .
chapter 1 Genetically Modified Farm Animals: Control and Traceability / chapter 2 Hyperspectral Imaging Technique for Online Monitoring of Meat Quality and Safety / chapter 3 Raman Spectroscopy for Predicting Meat Quality Traits / chapter 4 Real-Time PCR for the Detection of Pathogens in Meat and Meat Products / chapter 5 Sensors and Biosensors for Meat Safety: Recent Advances in Nanotechnology Integration / chapter 6 Meat Decontamination by Irradiation / chapter 7 Advances in High Hydrostatic Pressure for Meat and Meat Processing / chapter 8 Hydrodynamic Pressure Processing to Improve Meat Quality and Safety / chapter 9 Emerging Technologies for the Meat Processing Industry / chapter 10 Reduction of Contaminant’ Content in Processed Meats / chapter 11 Nutrigenomics in Food-Producing Animals / chapter 12 Bioactive Properties of Peptides Generated from Meat Proteins / chapter 13 New Approaches for the Development of Functional Meat Products / chapter 14 Salt Reduction in Processed Meats / chapter 15 Fat Reduction in Processed Meats / chapter 16 Processing of Nitrite-Free Cured Meats / chapter 17 Proteomic Tools for Improved Processing of Dry-Cured Meats / chapter 18 The Use of Bacteriocins against Meat-borne Pathogens / chapter 18 5 Overview of Actual Industrial Applicationand Regulatory Aspects -- chapter References -- chapter 19 Functionalities of Meat Bacterial Starters / chapter 20 Modified Atmosphere Packaging / chapter 21 Nanotechnology-Based Packaging Materials for Fresh and Processed Meats / Antoon Lievens -- Jun-Li Xu -- Stephanie M. Fowler -- Alicia Rodríguez -- Rosa Pilolli -- Dong U. Ahn -- Sencer Buzrul -- Tomás Bolumar -- Kumari Shikha Ojha -- Peter Šimko -- Werner G. Bergen -- Keizo Arihara -- Francisco Jiménez-Colmenero -- Fidel Toldrá -- Marise A. Rodrigues Pollonio -- Fereidoon Shahidi -- Leticia Mora -- Carmen A. Campos -- Régine Talon -- Joseph G. Sebranek -- Brandon Guild.
"Comprehensive and authoritative, Advanced Technologies for Meat Processing, Second Edition continues to present developments in the quality, analysis, and processing of meat and meat products. The new edition features 9 new chapters. Three chapters describe Hyperspectral techniques and Raman spectroscopy for analyzing meat quality and the use of nanosensors for detecting pathogens. Two chapters cover the drive for salt and fat reduction in processed meats. Two chapters discuss the use of proteomic techniques in meats and processed meats. Finally, new packages making use of nanomaterials and methods for identifying and reducing contaminants in processed meats constitute the last 2 chapters."--Provided by publisher.
9781315152752 9781351639262
10.1201/9781315152752 doi
Meat.
Meat industry and trade.
Agriculture
AGRICULTUREnetBASE
Food Engineering
FOODnetBASE
Meat & Poultry
SCI-TECHnetBASE
STMnetBASE
TS1960 / .T653 2017
664.9