Processed meats: improving safety, nutrition and quality
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Oxford
Woodhead Pub.
2011
|
| Schriftenreihe: | Woodhead Publishing in food science, technology, and nutrition
no. 211 |
| Schlagworte: | |
| Online-Zugang: | FAW01 FLA01 Volltext |
| Beschreibung: | Includes bibliographical references and index In a market in which consumers demand nutritionally-balanced meat products, producing processed meats that fulfil their requirements and are safe to eat is not a simple task. Processed meats: Improving safety, nutrition and quality provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options and processing technologies. Part one explores consumer demands and trends, legislative issues, key aspects of food safety and the use of sensory science in product development, among other issues. Part two examines the role of ingredients, including blood by-products, hydrocolloids, and natural antimicrobials, as well as the formulation of products with reduced levels of salt and fat. Nutraceutical ingredients are also covered. Part three discusses meat products' processing, taking in the role of packaging and refrigeration alongside emerging areas such as high pressure processing and novel thermal technologies. Chapters on quality assessment and the quality of particular types of products are also included. With its distinguished editors and team of expert contributors, Processed meats: Improving safety, nutrition and quality is a valuable reference tool for professionals working in the processed meat industry and academics studying processed meats. Provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options, processing technologies and quality assessmentOutlines the key issues in producing processed meat products that are nutritionally balanced, contain fewer ingredients, have excellent sensory characteristics and are safe to eatDiscusses the use of nutraceutical ingredients in processed meat products and their effects on product quality, safety and acceptability |
| Beschreibung: | 1 Online-Ressource (xxviii, 705 p.) |
| ISBN: | 0857092944 9780857092946 184569466X 9781845694661 1613443277 9781613443279 |
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| 500 | |a Includes bibliographical references and index | ||
| 500 | |a In a market in which consumers demand nutritionally-balanced meat products, producing processed meats that fulfil their requirements and are safe to eat is not a simple task. Processed meats: Improving safety, nutrition and quality provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options and processing technologies. Part one explores consumer demands and trends, legislative issues, key aspects of food safety and the use of sensory science in product development, among other issues. Part two examines the role of ingredients, including blood by-products, hydrocolloids, and natural antimicrobials, as well as the formulation of products with reduced levels of salt and fat. Nutraceutical ingredients are also covered. Part three discusses meat products' processing, taking in the role of packaging and refrigeration alongside emerging areas such as high pressure processing and novel thermal technologies. Chapters on quality assessment and the quality of particular types of products are also included. With its distinguished editors and team of expert contributors, Processed meats: Improving safety, nutrition and quality is a valuable reference tool for professionals working in the processed meat industry and academics studying processed meats. Provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options, processing technologies and quality assessmentOutlines the key issues in producing processed meat products that are nutritionally balanced, contain fewer ingredients, have excellent sensory characteristics and are safe to eatDiscusses the use of nutraceutical ingredients in processed meat products and their effects on product quality, safety and acceptability | ||
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science |2 bisacsh | |
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| 650 | 4 | |a Packing-house products |x Quality | |
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| 700 | 1 | |a Kerry, John |e Sonstige |4 oth | |
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| dewey-full | 664.907 |
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| dewey-ones | 664 - Food technology |
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| dewey-search | 664.907 |
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| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| id | DE-604.BV042313214 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:18:08Z |
| institution | BVB |
| isbn | 0857092944 9780857092946 184569466X 9781845694661 1613443277 9781613443279 |
| language | English |
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| spelling | Processed meats improving safety, nutrition and quality edited by J.P. Kerry and J.F. Kerry Oxford Woodhead Pub. 2011 1 Online-Ressource (xxviii, 705 p.) txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing in food science, technology, and nutrition no. 211 Includes bibliographical references and index In a market in which consumers demand nutritionally-balanced meat products, producing processed meats that fulfil their requirements and are safe to eat is not a simple task. Processed meats: Improving safety, nutrition and quality provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options and processing technologies. Part one explores consumer demands and trends, legislative issues, key aspects of food safety and the use of sensory science in product development, among other issues. Part two examines the role of ingredients, including blood by-products, hydrocolloids, and natural antimicrobials, as well as the formulation of products with reduced levels of salt and fat. Nutraceutical ingredients are also covered. Part three discusses meat products' processing, taking in the role of packaging and refrigeration alongside emerging areas such as high pressure processing and novel thermal technologies. Chapters on quality assessment and the quality of particular types of products are also included. With its distinguished editors and team of expert contributors, Processed meats: Improving safety, nutrition and quality is a valuable reference tool for professionals working in the processed meat industry and academics studying processed meats. Provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options, processing technologies and quality assessmentOutlines the key issues in producing processed meat products that are nutritionally balanced, contain fewer ingredients, have excellent sensory characteristics and are safe to eatDiscusses the use of nutraceutical ingredients in processed meat products and their effects on product quality, safety and acceptability TECHNOLOGY & ENGINEERING / Food Science bisacsh Meat Quality Meat industry and trade Quality control Packing-houses Packing-house products Quality Kerry, Joseph Sonstige oth Kerry, John Sonstige oth http://www.sciencedirect.com/science/book/9781845694661 Verlag Volltext |
| spellingShingle | Processed meats improving safety, nutrition and quality TECHNOLOGY & ENGINEERING / Food Science bisacsh Meat Quality Meat industry and trade Quality control Packing-houses Packing-house products Quality |
| title | Processed meats improving safety, nutrition and quality |
| title_auth | Processed meats improving safety, nutrition and quality |
| title_exact_search | Processed meats improving safety, nutrition and quality |
| title_full | Processed meats improving safety, nutrition and quality edited by J.P. Kerry and J.F. Kerry |
| title_fullStr | Processed meats improving safety, nutrition and quality edited by J.P. Kerry and J.F. Kerry |
| title_full_unstemmed | Processed meats improving safety, nutrition and quality edited by J.P. Kerry and J.F. Kerry |
| title_short | Processed meats |
| title_sort | processed meats improving safety nutrition and quality |
| title_sub | improving safety, nutrition and quality |
| topic | TECHNOLOGY & ENGINEERING / Food Science bisacsh Meat Quality Meat industry and trade Quality control Packing-houses Packing-house products Quality |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Meat Quality Meat industry and trade Quality control Packing-houses Packing-house products Quality |
| url | http://www.sciencedirect.com/science/book/9781845694661 |
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