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Oxidative Stability Of Restructured Beef Steaks Procesed With An Oleoresin Rosemary
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Book Synopsis Oxidative Stability of Restructured Beef Steaks Procesed with an Oleoresin Rosemary by : Susan Marie Stoick
Download or read book Oxidative Stability of Restructured Beef Steaks Procesed with an Oleoresin Rosemary written by Susan Marie Stoick and published by . This book was released on 1989 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Proceedings of the National Conference on Utilization of Bioresources by : A. Sree
Download or read book Proceedings of the National Conference on Utilization of Bioresources written by A. Sree and published by Allied Publishers. This book was released on 2002 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effect of Package Barrier on the Oxidative Stability of Vacuum Packaged Fresh Pork Patties Subjected to "In-Package" Heat Treatment by : Chia-Chin Sheu
Download or read book Effect of Package Barrier on the Oxidative Stability of Vacuum Packaged Fresh Pork Patties Subjected to "In-Package" Heat Treatment written by Chia-Chin Sheu and published by . This book was released on 1993 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Oxidation in Foods and Beverages and Antioxidant Applications by : Eric A Decker
Download or read book Oxidation in Foods and Beverages and Antioxidant Applications written by Eric A Decker and published by Elsevier. This book was released on 2010-09-22 with total page 551 pages. Available in PDF, EPUB and Kindle. Book excerpt: Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control.The second volume reviews problems associated with oxidation and its management in different industry sectors. Part one focuses on animal products, with chapters on the oxidation and protection of red meat, poultry, fish and dairy products. The oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids is also covered. Part two reviews oxidation in plant-based foods and beverages, including edible oils, fruit and vegetables, beer and wine. Oxidation of fried products and emulsion-based foods is also discussed. Final chapters examine encapsulation to inhibit lipid oxidation and antioxidant active packaging and edible films.With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality. - Reviews problems associated with oxidation and its management in different industry sectors - Examines animal products, with chapters on the oxidation and protection of red meat, poultry and fish - Discusses oxidation of fish oils and foods enriched with omega-3 and polyunsaturated fatty acids
Book Synopsis Antioxidant Properties of Oleoresin Rosemary in Restructured Pork Steaks and the Relation Between Sodium Tripolyphosphate and Oleoresin Rosemar in a Meat Fiber Model System by : Hsing-Feng Liu
Download or read book Antioxidant Properties of Oleoresin Rosemary in Restructured Pork Steaks and the Relation Between Sodium Tripolyphosphate and Oleoresin Rosemar in a Meat Fiber Model System written by Hsing-Feng Liu and published by . This book was released on 1991 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Understanding and Measuring the Shelf-Life of Food by : R. Steele
Download or read book Understanding and Measuring the Shelf-Life of Food written by R. Steele and published by Elsevier. This book was released on 2004-05-10 with total page 422 pages. Available in PDF, EPUB and Kindle. Book excerpt: The shelf-life of a product is critical in determining both its quality and profitability. This important collection reviews the key factors in determining shelf-life and how it can be measured.Part one examines the factors affecting shelf-life and spoilage, including individual chapters on the major types of food spoilage, the role of moisture and temperature, spoilage yeasts, the Maillard reaction and the factors underlying lipid oxidation. Part two addresses the best ways of measuring the shelf-life of foods, with chapters on modelling food spoilage, measuring and modelling glass transition, detecting spoilage yeasts, measuring lipid oxidation, the design and validation of shelf-life tests and the use of accelerated shelf-life tests.Understanding and measuring the shelf-life of food is an important reference for all those concerned with extending the shelf-life of food. - Reviews the key factors in determining shelf-life and how they can be measured - Examines the importance of the shelf-life of a product in determining its quality and profitability - Brings together the leading international experts in the field
Book Synopsis Nitrite Curing of Meat by : Ronald B. Pegg
Download or read book Nitrite Curing of Meat written by Ronald B. Pegg and published by John Wiley & Sons. This book was released on 2008-06-02 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat has been treated for centuries with rock salt as a means of preservation. However, only one century has passed since the German researchers, Polenske in 1891, Kisshalt in 1899, and Lehmann in 1899, discovered that the active component in the curing process was nitrite. Soon after the role of nitrite as a meat curing agent was revealed, government regulators placed guidelines on the level of nitrite and nitrate permitted for use in cured meat formulations. In the late 1960s and early 1970s, the development of the so-called "nitrite problem" surfaced because of the detection of N-nitrosamines in processed meats. The industry was in an uproar and the issue was of paramount interest to scientists and the public. A major technical advance in the analytical technique for N-nitrosamine detection was achieved when Thermo Electron of Waltham, Massachusetts introduced the thermal energy analyzer (TEA). This unit allowed the screening of a large number of samples for nitrosamine with only a minimum preparation. The role of nitrite in revealing the desired and unique flavor of cured products, perhaps by suppressing the formation of lipid oxidation products was another development in revealing other properties of nitrite. Above all, the antimicrobial role of nitrite, together with salt, had a major influence on the popularity of nitrite/nitrate in food preservation. This book provides a review of the desirable attributes which sodium nitrite confers to meat during processing, as well as drawbacks of nitrite usage, i.e., the presence of N-nitrosoamines. In addition, solutions for the curing of meat without the use of nitrite are presented. An examination of a multicomponent nitrite-free curing system entailing the color, flavor, and microbial protection of such a system is given.
Book Synopsis Handbook of Meat and Meat Processing by : Y. H. Hui
Download or read book Handbook of Meat and Meat Processing written by Y. H. Hui and published by CRC Press. This book was released on 2012-01-11 with total page 1000 pages. Available in PDF, EPUB and Kindle. Book excerpt: Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservati
Book Synopsis Effect of Oleoresin Rosemary and Tertiary Butylhydroquinone on the Development of Oxidative Rancidity in Potato Chips Fried in Canola and Corn Oils by : Kay Elizabeth Kresl
Download or read book Effect of Oleoresin Rosemary and Tertiary Butylhydroquinone on the Development of Oxidative Rancidity in Potato Chips Fried in Canola and Corn Oils written by Kay Elizabeth Kresl and published by . This book was released on 1993 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Flavor of Meat and Meat Products by : Fereidoon Shahidi
Download or read book Flavor of Meat and Meat Products written by Fereidoon Shahidi and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 313 pages. Available in PDF, EPUB and Kindle. Book excerpt: Flavour is an important sensory aspect of the overall acceptability of meat products. Whether we accept or reject a food depends primarily on its flavour. Both desirable and undesirable flavour effects are contemplated. Furthermore, threshold values of different flavour-active compounds have an important effect on the cumulative sensory properties of all foods. Meat from different species constitutes a major source of protein for most people. Although raw meat has little flavour and only a blood-like taste, it is a rich reservoir of non-volatile compounds with taste-tactile properties as well as flavour enhancers and aroma precursors. Non-vola tile water-soluble precursors and lipids influence the flavour of meat from different species. In addition, mode of heat processing and the nature of additives used may have a profound effect on the flavour of prepared meats. This book reports the latest advancements in meat flavour research. Following a brief overview, chapters 2 to 5 discuss flavours from different species of meat, namely beef, pork, poultry and mutton. In chapters 6 to 12 the role of meat constituents and processing on flavour are described. The final section of the book (chapters 13 to 15) summarizes analytical methodologies for assessing the flavour quality of meats. I wish to thank all the authors for their cooperative efforts and com mendable contributions which have made this publication possible.
Book Synopsis Advances in Food and Nutrition Research by :
Download or read book Advances in Food and Nutrition Research written by and published by Academic Press. This book was released on 1995-10-20 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: The appearance of Volume 38 marks a transition for Advances in Food and Nutrition Research as Steve L. Taylor assumes editorial responsibility for the series. Under John Kinsella's guiding hand, Advances in Food Research strengthened its reputation as the leading publication for comprehensive reviews on important topics in food science, evolving into Advances in Food and Nutrition Research, a title which better reflected his interest in the integral relationships between food science and nutrition. Building on this legacy of quality scholarship, Dr. Taylor brings a fresh perspective to the serial, seeking novel approaches to research in food and nutritional science.
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 2019-02-25 with total page 535 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.
Book Synopsis Maximising the Value of Marine By-Products by : Fereidoon Shahidi
Download or read book Maximising the Value of Marine By-Products written by Fereidoon Shahidi and published by Woodhead Publishing. This book was released on 2006-11-30 with total page 559 pages. Available in PDF, EPUB and Kindle. Book excerpt: Despite declining stocks, a major portion of the harvest of fish and marine invertebrates is discarded or used for the production of low value fish meal and fish oil. Marine by-products, though, contain valuable protein and lipid fractions as well as vitamins, minerals and other bioactive compounds which are beneficial to human health. Devising strategies for the full utilization of the catch and processing of discards for production of novel products is therefore a matter of importance for both the fishing industry and food processors. Maximising the value of marine by-products provides a complete review of the characterisation, recovery, processing and applications of marine-by products.Part one summarises the physical and chemical properties of marine proteins and lipids and assesses methods for their extraction and recovery. Part two examines the various applications of by-products in the food industry, including health-promoting ingredients such as marine oils and calcium, as well as enzymes, antioxidants, flavourings and pigments. The final part of the book discusses the utilization of marine by-products in diverse areas such as agriculture, medicine and energy production.With its distinguished editor and international team of authors, Maximising the value of marine by-products is an invaluable reference for all those involved in the valorisation of seafood by-products. - Learn how to devise strategies for the full utilisation of the catch - Understand the importance of marine by-products to human health - Explores the use of marine by-products in diverse areas such as agriculture, medicine and energy production
Book Synopsis Quality Attributes and their Measurement in Meat, Poultry and Fish Products by : A. M. Pearson
Download or read book Quality Attributes and their Measurement in Meat, Poultry and Fish Products written by A. M. Pearson and published by Springer. This book was released on 2013-11-09 with total page 521 pages. Available in PDF, EPUB and Kindle. Book excerpt: The theme for this volume was chosen because no previous book has discussed the quality attributes of meat, poultry and fish and the methods that can be utilized for their measurement. The topics are not only timely but of great importance. Chapter I provides an introduction to the topic and presents a brief overview of the subject to be discussed. The next two chapters review information on the importance of color and some color problems in muscle foods, and explains the basis of color vision and perception of color before describing the methods that may be used for its measure ment. The following chapter discusses water binding and juiciness and their importance, while Chapter 5 provides the first intensive modern review on measurement of juiciness that has been published (to the knowledge of the author and editors). Chapter 6 reviews the physiology and psychology of flavor and aroma, which serves as a background for further discussion on the flavor and aroma of foods. The next chapter discusses the chemistry of flavor and aroma in muscle foods, while measurement of flavor and aroma are covered in Chapter 8. Chapter 9 reviews the species-specific meat flavors and aromas. Chapter 10 reviews some flavor and aroma problems in muscle foods and their measurement.
Book Synopsis Antioxidants in Food by : Jan Pokorny
Download or read book Antioxidants in Food written by Jan Pokorny and published by CRC Press. This book was released on 2001-04-12 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt: Antioxidants are an increasingly important ingredient in food processing. Their traditional role is, as their name suggests, in inhibiting the development of oxidative rancidity in fat-based foods, particularly meat and dairy products and fried foods. However, more recent research has suggested a new role in inhibiting cardiovascular disease and cancer. Antioxidants in Food: Practical Applications provides a review of the functional role of antioxidants and discusses how they can be effectively exploited by the food industry. The first part of the book looks at antioxidants and food stability with chapters on the development of oxidative rancidity in foods, methods for inhibiting oxidation, and ways of measuring antioxidant activity. Part 2 looks at antioxidants and health, including chapters on antioxidants and cardiovascular disease, their antitumour properties, and bioavailability. A major trend in the food industry, driven by consumer concerns, has been the shift from the use of synthetic to natural ingredients in food products. Part 3 looks at the range of natural antioxidants available to the food manufacturer. The final section of the book looks at how these natural antioxidants can be effectively exploited, covering such issues as regulation, preparation, antixoxidant processing functionality and their use in a range of food products from meat and dairy products, frying oils and fried products, to fruit and vegetables and cereal products.
Book Synopsis Medicinal Plants and Foods by : Gema Nieto
Download or read book Medicinal Plants and Foods written by Gema Nieto and published by MDPI. This book was released on 2020-11-20 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt: Medicinal plants or medicinal herbs have been identified and used since ancient times to improve the sensory characteristics of food. The main compounds found in plants correspond to four major biochemical classes: Polyphenols, terpenes, glycosides and alkaloids. Plants synthesize these compounds for a variety of purposes, including protection of the plant against fungi and bacteria, defense against insects and attraction of pollinators and dispersal agents to favor the dispersion of seeds and pollens.
Book Synopsis Food Preservation by : Alexandru Grumezescu
Download or read book Food Preservation written by Alexandru Grumezescu and published by Academic Press. This book was released on 2016-08-31 with total page 794 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality. The book includes research information on nanovesicles, nanospheres, metallic nanoparticles, nanofibers, and nanotubes, and how they are capable of trapping bioactive substances to increase and maintain the stability of compounds often sensitive under typical food processing and storage conditions. This book will be useful to a wide audience of food science research professionals and professors and students doing research in the field. - Describes the effective utilization of nanostructured antimicrobials in toxicological studies and real food systems - Offers research strategies for understanding opportunities in antimicrobial nanostructures and the potential challenges of their toxicity - Presents diverse applications of nanostructured antimicrobials in food preservation - Covers the potential benefits of nanotechnology and methods of risk assessment that ensure food safety
