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Effects Of Storage Conditions On Phospholipid Content And Tba Values In Blends Of Beef And Pork
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Book Synopsis Effects of Storage Conditions on Phospholipid Content and TBA Values in Blends of Beef and Pork by : Reza Zolfaghari
Download or read book Effects of Storage Conditions on Phospholipid Content and TBA Values in Blends of Beef and Pork written by Reza Zolfaghari and published by . This book was released on 1980 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Abstracts - American Society of Animal Science by :
Download or read book Abstracts - American Society of Animal Science written by and published by . This book was released on 1980 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consists of abstracts of papers presented at the national and sectional meetings of the American Society of Animal Science.
Download or read book Swine Research written by and published by . This book was released on 1984 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Journal of Animal Science written by and published by . This book was released on 1990 with total page 628 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Food Science and Technology Abstracts by :
Download or read book Food Science and Technology Abstracts written by and published by . This book was released on 1978 with total page 1310 pages. Available in PDF, EPUB and Kindle. Book excerpt: Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
Book Synopsis Theses and Dissertations Accepted by Texas Tech University by : Texas Tech University. Library
Download or read book Theses and Dissertations Accepted by Texas Tech University written by Texas Tech University. Library and published by . This book was released on 1974 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Effects of Storage and Cooking on the Phospholipid Composition of Hamburger Meat by : John Denning Keller
Download or read book The Effects of Storage and Cooking on the Phospholipid Composition of Hamburger Meat written by John Denning Keller and published by . This book was released on 1973 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis 52nd International Congress of Meat Science and Technology by : Declan Troy
Download or read book 52nd International Congress of Meat Science and Technology written by Declan Troy and published by BRILL. This book was released on 2023-08-28 with total page 754 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This book contains over 300 offered papers in addition to 4 papers from invited speakers presented at the 52nd International Congress of Meat Science and Technology, held in Dublin, Ireland, from 13-18 August 2006. Under the theme of harnessing and exploiting global opportunities, areas covered in the congress included meat quality encompassing genomics and biotechnology, animal production and production systems, muscle biology and biochemistry; meat safety, meat processing and packaging technology, consumer topics and meat and health. A new approach this year was to address specific hot topics important to the industry and meat scientists, in particular, electrical stimulation and new instrumental methods for evaluation of meat quality characteristics. These proceedings reflect the truly global nature of meat research and give an insight into the current research issues for the industry."
Download or read book Library Bulletin written by and published by . This book was released on with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Handbook of Food Preservation by : Mohammad Shafiur Rahman
Download or read book Handbook of Food Preservation written by Mohammad Shafiur Rahman and published by CRC Press. This book was released on 2020-06-10 with total page 1526 pages. Available in PDF, EPUB and Kindle. Book excerpt: The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.
Book Synopsis Fatty Acids in Foods and Their Health Implications by : Ching Kuang Chow
Download or read book Fatty Acids in Foods and Their Health Implications written by Ching Kuang Chow and published by CRC Press. This book was released on 1999-11-12 with total page 1078 pages. Available in PDF, EPUB and Kindle. Book excerpt: An examination of certain types of fatty acids and their role in the aetiology of cancer, cardiovascular disease, immune and inflammatory diseases, renal disease, diabetes, neuromuscular disorders, liver disease, mental illness, visual dysfunction, and ageing. It reviews historic advances in biotechnology, including techniques for genetic manipulation of fatty acid composition. This revised and expanded second edition contains 11 new chapters.
Book Synopsis Irradiation of Food Commodities by : Ioannis S. Arvanitoyannis
Download or read book Irradiation of Food Commodities written by Ioannis S. Arvanitoyannis and published by Academic Press. This book was released on 2010-06-25 with total page 738 pages. Available in PDF, EPUB and Kindle. Book excerpt: The irradiation of food is a low cost, highly effective method of ensuring food safety, and extending shelf life. Public acceptance of irradiation, despite its benefits, however, has been a significant challenge. Irradiation of Food Commodities is the first holistic book that looks not only at the techniques, application and legislation of this method, but also addresses the concern of public opinion. Organized into logical themes and written by experts from industry, academia and research, this book will meet the needs of those working or considering the use of irradiation in their work. Sections focus on legislation, irradiation techniques and materials; detection and risk assessment; application of irradiation on food and consumer opinion. Insights into regulations from a variety of countries provides important information on government strategies Extensive coverage of applications, from animal food to food for human consumption, and disinfestation explores the various potential application opportunities available for consideration Addresses risk assessment -- key to governmental and more importantly consumer acceptance All topics in one volume for the first time provides complete vision of the technology
Book Synopsis Food Industry by : Innocenzo Muzzalupo
Download or read book Food Industry written by Innocenzo Muzzalupo and published by BoD – Books on Demand. This book was released on 2013-01-16 with total page 762 pages. Available in PDF, EPUB and Kindle. Book excerpt: Due to the increase in world population (more than seven billion inhabitants) the global food industry has the largest number of demanding and knowledgeable consumers. This population requires food products that fulfill the high quality standards established by the food industry organizations. Food shortages threaten human health, and also the disastrous extreme climatic events make food shortages even worse. This collection of articles is a timely contribution to issues relating to the food industry. The objective of this book is to provide knowledge appropriate for students, university researchers, and in general, for anyone wishing to obtain knowledge of food processing and to improve the food product quality.
Download or read book Journal of Food Protection written by and published by . This book was released on 1987 with total page 590 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Conference Papers Index written by and published by . This book was released on 1980 with total page 1198 pages. Available in PDF, EPUB and Kindle. Book excerpt: Monthly. Papers presented at recent meeting held all over the world by scientific, technical, engineering and medical groups. Sources are meeting programs and abstract publications, as well as questionnaires. Arranged under 17 subject sections, 7 of direct interest to the life scientist. Full programs of meetings listed under sections. Entry gives citation number, paper title, name, mailing address, and any ordering number assigned. Quarterly and annual indexes to subjects, authors, and programs (not available in monthly issues).
Book Synopsis CHANGES IN TBA VALUE OF MEAT UNDER CONTROLLED CONDITIONS. by :
Download or read book CHANGES IN TBA VALUE OF MEAT UNDER CONTROLLED CONDITIONS. written by and published by . This book was released on 1967 with total page 67 pages. Available in PDF, EPUB and Kindle. Book excerpt: The report summarized work done to determine the effects of cooler and freezer storage on TBA (thiobarbituric acid) values of ground uncooked pork and beef and their relationship to pH and percent fat. TBA values of pork were determined by distillation and extraction methods and those of beef were determined by the latter method. The TBA values determined were relatively low during storage from 2 to 7 days at 38F and from 1 to 7 days at -3F. There were significant animal differences in beef and pork in TBA values, percent fat and pH. There were significant changes in TBA values due to 38F - storage, pH and percent fat, but changes during freeze-storage were insignificant.
Book Synopsis Freezing Effects on Food Quality by : Jeremiah
Download or read book Freezing Effects on Food Quality written by Jeremiah and published by CRC Press. This book was released on 1996-02-06 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. It delineates how freezing processes alter the colour, appearance, palatability, nutritional value, intrinsic chemical reactions, microbiological safety and consumer acceptance of foods. The fundamental concepts upon which food-freezing technologies are based, are reviewed.
