Functional meat products (41 risultati)

Condizione: New.

paperback. Condizione: New. Language:Chinese.Paperback.Pub Date:2023-12 Pages:284 Publisher:China Light Industry Press.

Taschenbuch. Condizione: Neu. Quality attributes of fruit fiber fortified designer chicken kabab | Designing Functional Meat Products | Sayema Shafat (u. a.) | Taschenbuch | 124 S. | Englisch | 2011 | LAP LAMBERT Academic Publishing | EAN 9783846531020 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu. …

Paperback. Condizione: Brand New. 124 pages. 8.66x5.91x0.28 inches. In Stock.

Condizione: Hervorragend. Zustand: Hervorragend | Sprache: Englisch | Produktart: Bücher | 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.…

hardcover. Condizione: Very Good.

Taschenbuch. Condizione: Neu. Functional Meat Products | Silvani Verruck (u. a.) | Taschenbuch | Methods and Protocols in Food Science | xvi | Englisch | 2024 | Springer | EAN 9781071635759 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …

Condizione: New. In English.

Softcover. Condizione: gut. 2024. Functional Meat Products (Methods and Protocols in Food Science) In englischer Sprache. pages.

Condizione: New. 2023. Hardcover. . . . . .

Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - Functional food technology aims to boost consumer well-being by providing health benefits beyond that of fundamental nutrition. Meat and meat products have numerous disease-preventing and health-promoting benefits. However, the meat industry has faced many new challenges since the World Health Organization (WHO) studies suggesting that small increases in the risk of several cancers may be associated with high consumption of processed meat. In addition, consumers often associate meat with a negative health image. This negative image of meat is mainly due to fat content such as saturated fatty acids and cholesterol and process induced toxicants like N-nitroso compounds and polycyclic aromatic hydrocarbons (PAHs) and the alliance of these with chronic diseases. In this context, the functional food concept applied to meat processing has gained importance, especially by reduction/replacement of fat, sodium, nitrites, reduction of process induced toxicants and addition of beneficial components such as probiotics and bioactive compounds.Hand Book of Processed Functional Meat Products provides meat industry professionals with a step-by-step guide to post-mortem muscle chemistry, functional and cultured meat products-design and development, bioactive compounds, reduction of carcinogenic compounds, application of enzymes and nanotechnology, innovation in sensory assessment, authentication and marketing, 3D printing in the development of meat based products and regulatory and consumer challenges in functional meat products. This book differs from other publications on functional meat product processing in that it offers comprehensive coverage and in-depth discussion of the most recent scientific and technological applications in functional meat products. Many meat science and technology books available on the market describe meat chemistry, properties and basic science with only a rudimentary understanding of meat processing, functional meat products development and applications. Therefore, this work will be helpful for food industry professionals, policy makers, researchers, students, teachers and nutritionists and dieticians for a complete and up-to-date overview of functional meats processing and quality evaluation. …

Condizione: New. 1st ed. 2024 edition NO-PA16APR2015-KAP.

Condizione: New. In English.

Condizione: New.

Hardcover. Condizione: Brand New. 233 pages. 10.00x7.01x10.00 inches. In Stock.

Condizione: New. 2023. Hardcover. . . . . . Books ship from the US and Ireland.

Hardback. Condizione: New. 2024 ed. Functional food technology aims to boost consumer well-being by providing health benefits beyond that of fundamental nutrition. Meat and meat products have numerous disease-preventing and health-promoting benefits. However, the meat industry has faced many new challenges since the World Health Organization (WHO) studies suggesting that small increases in the risk of several cancers may be associated with high consumption of processed meat. In addition, consumers often associate meat with a negative health image. This negative image of meat is mainly due to fat content such as saturated fatty acids and cholesterol and process induced toxicants like N-nitroso compounds and polycyclic aromatic hydrocarbons (PAHs) and the alliance of these with chronic diseases. In this context, the functional food concept applied to meat processing has gained importance, especially by reduction/replacement of fat, sodium, nitrites, reduction of process induced toxicants and addition of beneficial components such as probiotics and bioactive compounds.Hand Book of Processed Functional Meat Products provides meat industry professionals with a step-by-step guide to post-mortem muscle chemistry, functional and cultured meat products-design and development, bioactive compounds, reduction of carcinogenic compounds, application of enzymes and nanotechnology, innovation in sensory assessment, authentication and marketing, 3D printing in the development of meat based products and regulatory and consumer challenges in functional meat products. This book differs from other publications on functional meat product processing in that it offers comprehensive coverage and in-depth discussion of the most recent scientific and technological applications in functional meat products. Many meat science and technology books available on the market describe meat chemistry, properties and basic science with only a rudimentary understanding of meat processing, functional meat products development and applications. Therefore, this work will be helpful for food industry professionals, policy makers, researchers, students, teachers and nutritionists and dieticians for a complete and up-to-date overview of functional meats processing and quality evaluation.…

Buch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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 Productsaims 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. …

Hardcover. Condizione: Brand New. 600 pages. 9.25x6.10x9.25 inches. In Stock.

Buch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - Functional food technology aims to boost consumer well-being by providing health benefits beyond that of fundamental nutrition. Meat and meat products have numerous disease-preventing and health-promoting benefits. However, the meat industry has faced many new challenges since the World Health Organization (WHO) studies suggesting that small increases in the risk of several cancers may be associated with high consumption of processed meat. In addition, consumers often associate meat with a negative health image. This negative image of meat is mainly due to fat content such as saturated fatty acids and cholesterol and process induced toxicants like N-nitroso compounds and polycyclic aromatic hydrocarbons (PAHs) and the alliance of these with chronic diseases. In this context, the functional food concept applied to meat processing has gained importance, especially by reduction/replacement of fat, sodium, nitrites, reduction of process induced toxicants and addition of beneficial components such as probiotics and bioactive compounds.Hand Book of Processed Functional Meat Products provides meat industry professionals with a step-by-step guide to post-mortem muscle chemistry, functional and cultured meat products-design and development, bioactive compounds, reduction of carcinogenic compounds, application of enzymes and nanotechnology, innovation in sensory assessment, authentication and marketing, 3D printing in the development of meat based products and regulatory and consumer challenges in functional meat products. This book differs from other publications on functional meat product processing in that it offers comprehensive coverage and in-depth discussion of the most recent scientific and technological applications in functional meat products. Many meat science and technology books available on the market describe meat chemistry, properties and basic science with only a rudimentary understanding of meat processing, functional meat products development and applications. Therefore, this work will be helpful for food industry professionals, policy makers, researchers, students, teachers and nutritionists and dieticians for a complete and up-to-date overview of functional meats processing and quality evaluation. …

Hardback. Condizione: New. 2024 ed. Functional food technology aims to boost consumer well-being by providing health benefits beyond that of fundamental nutrition. Meat and meat products have numerous disease-preventing and health-promoting benefits. However, the meat industry has faced many new challenges since the World Health Organization (WHO) studies suggesting that small increases in the risk of several cancers may be associated with high consumption of processed meat. In addition, consumers often associate meat with a negative health image. This negative image of meat is mainly due to fat content such as saturated fatty acids and cholesterol and process induced toxicants like N-nitroso compounds and polycyclic aromatic hydrocarbons (PAHs) and the alliance of these with chronic diseases. In this context, the functional food concept applied to meat processing has gained importance, especially by reduction/replacement of fat, sodium, nitrites, reduction of process induced toxicants and addition of beneficial components such as probiotics and bioactive compounds.Hand Book of Processed Functional Meat Products provides meat industry professionals with a step-by-step guide to post-mortem muscle chemistry, functional and cultured meat products-design and development, bioactive compounds, reduction of carcinogenic compounds, application of enzymes and nanotechnology, innovation in sensory assessment, authentication and marketing, 3D printing in the development of meat based products and regulatory and consumer challenges in functional meat products. This book differs from other publications on functional meat product processing in that it offers comprehensive coverage and in-depth discussion of the most recent scientific and technological applications in functional meat products. Many meat science and technology books available on the market describe meat chemistry, properties and basic science with only a rudimentary understanding of meat processing, functional meat products development and applications. Therefore, this work will be helpful for food industry professionals, policy makers, researchers, students, teachers and nutritionists and dieticians for a complete and up-to-date overview of functional meats processing and quality evaluation.…

Condizione: New. Print on Demand.

Condizione: New. PRINT ON DEMAND.

Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Dr.Arvind Kumar,Ph.D., Assistant professor, SKUAST-J,Jammu,India.He is throughout distinction holder in his academic professional career.He won young scientist award as well as best paper and poster award. He has published international books. He is author of many articles in national and international journal of repute.He is life member of many professional societies.He has undergone many professional training.He has supervised Post graduate students for their post-graduate degrees.He is expertise in HPLC, GLC, GC-MS, ELISA, PCR. …

Condizione: new. Questo è un articolo print on demand.

Condizione: new. Questo è un articolo print on demand.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 236 pp. Englisch. …

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Functional food technology aims to boost consumer well-being by providing health benefits beyond that of fundamental nutrition. Meat and meat products have numerous disease-preventing and health-promoting benefits. However, the meat industry has faced many new challenges since the World Health Organization (WHO) studies suggesting that small increases in the risk of several cancers may be associated with high consumption of processed meat. In addition, consumers often associate meat with a negative health image. This negative image of meat is mainly due to fat content such as saturated fatty acids and cholesterol and process induced toxicants like N-nitroso compounds and polycyclic aromatic hydrocarbons (PAHs) and the alliance of these with chronic diseases. In this context, the functional food concept applied to meat processing has gained importance, especially by reduction/replacement of fat, sodium, nitrites, reduction of process induced toxicants and addition of beneficial components such as probiotics and bioactive compounds.Hand Book of Processed Functional Meat Products provides meat industry professionals with a step-by-step guide to post-mortem muscle chemistry, functional and cultured meat products-design and development, bioactive compounds, reduction of carcinogenic compounds, application of enzymes and nanotechnology, innovation in sensory assessment, authentication and marketing, 3D printing in the development of meat based products and regulatory and consumer challenges in functional meat products. This book differs from other publications on functional meat product processing in that it offers comprehensive coverage and in-depth discussion of the most recent scientific and technological applications in functional meat products. Many meat science and technology books available on the market describe meat chemistry, properties and basic science with only a rudimentary understanding of meat processing, functional meat products development and applications. Therefore, this work will be helpful for food industry professionals, policy makers, researchers, students, teachers and nutritionists and dieticians for a complete and up-to-date overview of functional meats processing and quality evaluation. 628 pp. Englisch.…

Condizione: new. Questo è un articolo print on demand.