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Aditivos E Promotores De Crescimento Na Producao De Bovinos De Corte
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Book Synopsis Aditivos e promotores de crescimento na produção de bovinos de corte by : M. L. P. Lima
Download or read book Aditivos e promotores de crescimento na produção de bovinos de corte written by M. L. P. Lima and published by . This book was released on 1997 with total page 62 pages. Available in PDF, EPUB and Kindle. Book excerpt: Alimentação de bovinos em confinamento; Aditivos; Promotores de crescimento; Castração; Comentários finais.
Book Synopsis Rumenology by : Danilo Domingues Millen
Download or read book Rumenology written by Danilo Domingues Millen and published by Springer. This book was released on 2016-09-22 with total page 326 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book combines information about the behaviour that allowed ruminants to survive and to evolve on Earth: the rumen. Furthermore, the reader will find aspects involving rumen anatomy, physiology, microbiology, fermentation, metabolism, manipulation, kinetics and modeling. Thus, the book was not only organized to help students involved in areas such as ruminant nutrition and ruminant production but collegians gathering material for teaching practices.
Book Synopsis Handbook of Meat Processing by : Fidel Toldrá
Download or read book Handbook of Meat Processing written by Fidel Toldrá and published by John Wiley & Sons. This book was released on 2010-04-20 with total page 582 pages. Available in PDF, EPUB and Kindle. Book excerpt: This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation. Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, paté, restructured meats and functional meat products. Each chapter addresses raw materials, ingredients and additives, processing technology, main types of products, production data, particular characteristics and sensory aspects, and future trends. Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards including GMOs; HACCP; and quality assurance. This book is an invaluable resource for all meat scientists, meat processors, R&D professionals and product developers. Key features: Unparalleled international expertise of editor and contributing authors Addresses the state of the art of manufacturing the most important meat products Special focus on approaches to control the safety and quality of processed meats Extensive coverage of production technologies, sanitation, packaging and sensory evaluation
Author :Geoffrey Campbell-Platt Publisher :Springer Science & Business Media ISBN 13 :1461521637 Total Pages :251 pages Book Rating :4.4/5 (615 download)
Book Synopsis Fermented Meats by : Geoffrey Campbell-Platt
Download or read book Fermented Meats written by Geoffrey Campbell-Platt and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 251 pages. Available in PDF, EPUB and Kindle. Book excerpt: Preservation by fermentation is one of the oldest food technologies, and yet it continues to play an important role in meat preservation in many parts of the world. These processes can be relatively simple, with minimal microbial involvement, or more complex, involving defined ingredients and starter cultures with controlled environmental conditions. Most meat fermentations rely on the use of salt as an ingredient, sometimes with the addition of nitrate, nitrite and spices. In some cases the meat may be smoked and, as with some cheese fermentations, fermented meats may be ripened by moulds and yeasts. The preservation of meats by fermentation depends on the interaction of a number of environmental and microbio logical factors including the pH, water activity, redox potential and the presence of preservatives and a competitive microftora. The subject of fermented meats is an important but relatively specialised area of microbiology and food technology. Few books have specifically addressed this subject and the topic has usually been dealt with in reviews and research papers with a significant proportion of these being published in languages other than English. As far as we are aware, this volume is the first to bring together a selection of key topics relating to the production of fermented meats and their chemical and microbiological properties. The book begins with a general chapter on the properties of meat.
Book Synopsis Animal Suffering by : Marian Dawkins
Download or read book Animal Suffering written by Marian Dawkins and published by Springer. This book was released on 1980-11-20 with total page 150 pages. Available in PDF, EPUB and Kindle. Book excerpt: I wrote this book because I believe that the welfare of animals is a very important subject but one about which there is a of confusion and muddled thinking. I wanted to great deal write a book which straightened out some of the confusion by looking in detail at one particular problem: how to recognize animal suffering. The book is written for anyone interested in animals and the controversies over how human beings should treat them. I have tried to convince people who might otherwise feel that science had only a rather sinister connection with animal welfare that the scientific study of animal suffering has, in fact, a major and positive contribution to make. It can give us an insight into what animals experience and this, in tum, may help us to alleviate their suffering. At the same time, I have tried to write a book that will be of at least some use to scientists. The chapters which follow pro vide an outline of the biological approach to animal welfare. I have also attempted to show sceptics that it is possible to study animal suffering without sacrificing standards of scien tific procedure. Perhaps some may even come to share my belief that the study of the subjective experiences of animals is one of the most fascinating areas in the whole of biology, as well as being of great practical and ethical importance.
Book Synopsis Applied Dairy Microbiology, Second Edition by : Elmer H. Marth
Download or read book Applied Dairy Microbiology, Second Edition written by Elmer H. Marth and published by CRC Press. This book was released on 2001-05-22 with total page 772 pages. Available in PDF, EPUB and Kindle. Book excerpt: This thoroughly revised and updated reference provides comprehensive coverage of the latest developments and scientific advances in dairy microbiology—emphasizing probiotics, fermented dairy products, disease prevention, and public health and regulatory control standards for dairy foods. Containing more than 2350 bibliographic citations, tables, drawings and photographs—550 more than the previous edition—Applied Dairy Microbiology, Second Edition is an invaluable reference for all food and dairy microbiologists, scientists, and technologists; toxicologists; food processors; sanitarians; dietitians; epidemiologists; bacteriologists; public health and regulatory personnel; and veterinarians; and an important text for upper-level undergraduate, graduate, and continuing-education students in these disciplines. ·
Book Synopsis Digestive Physiology and Nutrition of Ruminants by : D. C. Church
Download or read book Digestive Physiology and Nutrition of Ruminants written by D. C. Church and published by . This book was released on 1976 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Index Veterinarius written by and published by . This book was released on 2005 with total page 1312 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Mechanisms of Adaptation by : J.R. Spkatch
Download or read book Mechanisms of Adaptation written by J.R. Spkatch and published by Elsevier. This book was released on 2014-04-24 with total page 615 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Bacteria: Volume VII: Mechanisms of Adaptation explores the mechanisms of bacterial adaptations and covers topics ranging from bacterial spores, cysts, and stalks to nitrogen fixation, bacterial chemotaxis, bacteriophage growth, and the structure and biosynthesis of bacterial cell walls. The roles of appendages and surface layers in adaptation of bacteria to their environment are also considered, along with cell division in Escherichia coli. This volume is comprised of nine chapters and begins with a discussion on the structure, properties, formation, and regulation of spores, cysts, and stalks in actinomycetes, blue-green bacteria, myxobacteria, Bacillus, Azotobacter, and Caulobacter. The reader is then introduced to the biochemistry, regulation, genetics, and evolution of nitrogen fixing in organisms; the receptors involved in bacterial chemotaxis and the nature of the sensing mechanism; the outer membrane of gram-negative bacteria; and bacterial functions involved in nutrient detection and acquisition. The roles played by organelles and surface layers in the adaptation of bacteria to their environment are also examined. The final chapter deals with the regulation of, and coordination between, the multitude of events involved in cell division in Escherichia coli. This monograph will be a useful resource for microbiologists, bacteriologists, biochemists, and biologists.
Book Synopsis Antimicrobial Drug Resistance by : L Bryan
Download or read book Antimicrobial Drug Resistance written by L Bryan and published by Elsevier. This book was released on 2012-12-02 with total page 594 pages. Available in PDF, EPUB and Kindle. Book excerpt: Antimicrobial Drug Resistance presents information regarding the ability of organisms to resist natural and synthetically derived inhibitors. It presents the view of the authors who made significant contributions to the understanding of resistance. The book focuses on inhibitors classified as antifungal, antiviral, and antimalarial, as well as metal ions. It also covers numerous reactions, which have been genetically and biochemically analyzed in this context. Additionally, some chapters cover resistance plasmids of most of the clinically important bacteria. The book is designed to aid those involved in microbiological and pharmaceutical research on antimicrobial agents, clinical infectious diseases and medical microbiology, teaching microbiology and pharmacology, pharmaceutical marketing, and infection control.
Book Synopsis Meat Science and Applications by : Y. H. Hui
Download or read book Meat Science and Applications written by Y. H. Hui and published by CRC Press. This book was released on 2001-07-27 with total page 732 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat Science and Applications compiles the most recent science, technology, and applications of meat products, by-products, and meat processing. It details worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues from an international perspective. Essential concepts are illustrated with practical ex
Book Synopsis Food Science and Technology by : Geoffrey Campbell-Platt
Download or read book Food Science and Technology written by Geoffrey Campbell-Platt and published by John Wiley & Sons. This book was released on 2011-08-26 with total page 799 pages. Available in PDF, EPUB and Kindle. Book excerpt: This brand new comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. Food Science and Technology, supported by the International Union of Food Science and Technology comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers and researchers from across the world. All authors are recognised experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organisations. Expertly drawn together, produced and edited, Food Science and Technology provides the following: Coverage of all the elements of food science and technology degree programs internationally Essential information for all professionals in the food industry worldwide Chapters written by authoritative, internationally respected contributing authors A must-have reference book for libraries in every university, food science and technology research institute, and food company globally Additional resources published on the book's web site: www.wiley.com/go/campbellplatt About IUFoST The International Union of Food Science and Technology (IUFoST) is a country-membership organisation representing some 65 member countries, and around 200,000 food scientists and technologists worldwide. IUFoST is the global voice of food science and technology, dedicated to promoting the sharing of knowledge and good practice in food science and technology internationally. IUFoST organises World Congresses of Food Science and Technology, and has established the International Academy of Food Science and Technology (IAFoST) to which eminent food scientists can be elected by peer review. For further information about IUFoST and its activities, visit: www.iufost.org
Book Synopsis Flavour Development, Analysis and Perception in Food and Beverages by : J K Parker
Download or read book Flavour Development, Analysis and Perception in Food and Beverages written by J K Parker and published by Elsevier. This book was released on 2014-11-19 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis and sensory perception of food flavour and how these techniques can be used in the food industry to create new and improve existing products. Part one covers established and emerging methods of characterising and analysing taste and aroma compounds. Part two looks at different factors in the generation of aroma. Finally, part three focuses on sensory analysis of food flavour. - Covers the analysis and characterisation of aromas and taste compounds - Examines how aromas can be created and predicted - Reviews how different flavours are perceived
