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Author : Syi-Wei Lin
Publisher :
ISBN 13 :
Total Pages : 124 pages
Book Rating : 4.:/5 (176 download)
Download or read book Yields and Characteristics of Kamaboko-like Products from Mechanically Deboned Poultry Meat written by Syi-Wei Lin and published by . This book was released on 1987 with total page 124 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 760 pages
Book Rating : 4.3/5 (223 download)
Download or read book Poultry Science written by and published by . This book was released on 1988 with total page 760 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vol. 5 includes a separately paged special issue, dated June 1926.
Author : Arturo Hernandez
Publisher :
ISBN 13 :
Total Pages : 374 pages
Book Rating : 4.E/5 ( download)
Download or read book Use of Refined Mechanically Deboned Poultry Meat in Formed Poultry Products written by Arturo Hernandez and published by . This book was released on 1985 with total page 374 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Harold Wilcke
Publisher : Elsevier
ISBN 13 : 0323150950
Total Pages : 425 pages
Book Rating : 4.3/5 (231 download)
Download or read book Soy Protein and Human Nutrition written by Harold Wilcke and published by Elsevier. This book was released on 2012-12-02 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: Soy Protein and Human Nutrition
Author :
Publisher :
ISBN 13 :
Total Pages : 840 pages
Book Rating : 4.E/5 ( download)
Download or read book Agrindex written by and published by . This book was released on 1992 with total page 840 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 1742 pages
Book Rating : 4.0/5 ( download)
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1992 with total page 1742 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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Publisher :
ISBN 13 :
Total Pages : 1492 pages
Book Rating : 4.3/5 (91 download)
Download or read book Bibliography of Agriculture with Subject Index written by and published by . This book was released on 1984 with total page 1492 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Burdette C. Breidenstein
Publisher : Springer Science & Business Media
ISBN 13 : 1475759339
Total Pages : 585 pages
Book Rating : 4.4/5 (757 download)
Download or read book Muscle Foods written by Burdette C. Breidenstein and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 585 pages. Available in PDF, EPUB and Kindle. Book excerpt: Traditionally, in the food industry, there has been a distinction made among meat, poultry, seafood, and game. Meat has historically been defined as the edible flesh of animals. This basically referred only to the red meats, namely, beef, lamb, pork, and veal, including both fresh and processed products as well as variety or glandular meats. It has been recognized more recently that all foods derived from muscle, or muscle foods, have basically the same or similar characteristics in physical and chemical properties. Tberefore, it is logical to exarnine and consider all muscle foods under one cover. Tbis book, therefore, is an attempt to address the various attributes of red meat, poultry, fish, and game under the single heading of muscle foods and to note any differences where they might OCCUT. It is of interest that of the 10 top V. S. meat companies in 1990, 8 of them were dealing with poultry as well as red meats and that 4 of the 10 were also involved with seafoods. Tbis lends impetus to the inclusion of all three in a book such as this. Furthermore, the rapid increase in consumption of poultry meat to approximately 30 kg (65 pounds) per capita and seafoods to 7 kg (16 pounds) per capita compared to beef at 34 kg (75 pounds) and pork at 30 kg (65 pounds), whereas veal and lamb/mutton represent only 0.
Author : Rodrigo Tarté
Publisher : Springer Science & Business Media
ISBN 13 : 0387713271
Total Pages : 421 pages
Book Rating : 4.3/5 (877 download)
Download or read book Ingredients in Meat Products written by Rodrigo Tarté and published by Springer Science & Business Media. This book was released on 2009-02-21 with total page 421 pages. Available in PDF, EPUB and Kindle. Book excerpt: There is little doubt that today’s food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and affordable food products which are also profitable for food manufacturers, as well as the ongoing challenge of ensuring the delivery of adequate nutrition to hundreds of millions of disadvantaged people around the world, appears – at least as much as, if not more than, ever – to be at odds with the challenges posed by soaring energy and food commodity prices; fast-paced changes in consumer demographics, habits, and preferences; and the continual need to stay ahead of current and emerging food safety issues. In addition to this, the present ubiquity in the industry of terms such as functional foods, nutraceuticals, low sodium, low fat, clean label, minimal processing, and natural – to name a few – underscores yet a different dimension of the challenges faced by food processors today. On the other hand, however, the solutions of many of these challenges may, concurrently, present the food industry with unique and exciting opportunities. The processed meat industry, despite its long history and tradition, is certainly not exempt from having to face these modern challenges, nor excluded from realizing the promises of the opportunities that may lie ahead.
Author : Marine Technology Society
Publisher :
ISBN 13 :
Total Pages : 168 pages
Book Rating : 4.3/5 (91 download)
Download or read book Marine Technology Society Journal written by Marine Technology Society and published by . This book was released on 1988 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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Publisher :
ISBN 13 :
Total Pages : 714 pages
Book Rating : 4.E/5 ( download)
Download or read book Acta Alimentaria Polonica written by and published by . This book was released on 1988 with total page 714 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Joseph F. Zayas
Publisher : Springer Science & Business Media
ISBN 13 : 3642591167
Total Pages : 383 pages
Book Rating : 4.6/5 (425 download)
Download or read book Functionality of Proteins in Food written by Joseph F. Zayas and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 383 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object ofextensive research over the last thirty to forty years and significant progress has been made in understanding the mechanism and factors influencing the functionality of proteins. The functionality of proteins is one of the fastest developing fields in the studies of protein utilization in foods. Currently, a broad spectrum of data related to protein functionality in food systems has been collected, however, much more needs to be known. In this volume, the most important functional properties offood proteins are presented: Protein solubility, water holding capacity and fat binding, emulsifying, foaming, and gelling properties as affected by protein source, environmental factors (pH, temperature, ionic strength) and protein concentration; Relationships between protein conformation, physicochemical properties, and functional properties; Protein functional properties as influenced by various food processing conditions, particularly heat treatment, dehydration, freezing and storage when frozen, extraction and other processes; Effects ofprotein modification on the enhancementofprotein functionality; Utilization ofvarious proteins in improving functional properties in food systems. Those aspects of protein functionality are presented which the author believes to be interesting and most important for protein utilization in food systems. The book is recommended to students and food scientists engaged in food protein research and food industry research, and development scientists. Table ofContents Introduction 1 References 5 Chapter 1 Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1 Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1. 1 Factors Affecting Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . .
Author : David Michael Morris
Publisher :
ISBN 13 :
Total Pages : 198 pages
Book Rating : 4.3/5 (129 download)
Download or read book Storage Stability of Mechanically Deboned Fish Flesh written by David Michael Morris and published by . This book was released on 1977 with total page 198 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Zeynep Ustunol
Publisher : John Wiley & Sons
ISBN 13 : 111994449X
Total Pages : 526 pages
Book Rating : 4.1/5 (199 download)
Download or read book Applied Food Protein Chemistry written by Zeynep Ustunol and published by John Wiley & Sons. This book was released on 2014-12-31 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people. Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper-level students and graduate students of food science programs.
Author : Suvendu Bhattacharya
Publisher : Academic Press
ISBN 13 : 0128197609
Total Pages : 570 pages
Book Rating : 4.1/5 (281 download)
Download or read book Snack Foods written by Suvendu Bhattacharya and published by Academic Press. This book was released on 2022-09-06 with total page 570 pages. Available in PDF, EPUB and Kindle. Book excerpt: Snack Foods: Processing and Technology presents the use of different raw materials, processing technologies, quality attributes of snacks, machinery requirements, and innovative thoughts for future product development. These items are discussed in 15 chapters, including recent technologies leading to the industrial production of popular snacks and healthy products. The discussion on artistic snacks and troubleshooting are the new addi>tions. This book will be of use to entrepreneurs, academic and research institutes, professionals in the field, and personnel from industries. Covers recent technologies like pressure/vacuum frying process, par frying, agglomeration, use of infra-red, radiofrequency Explores the use of innovative methods for the development of healthy snacks Includes indications for the wide commercialization of traditional foods in the near future
Author : Hiroshi Ehara
Publisher : Springer
ISBN 13 : 9811052697
Total Pages : 317 pages
Book Rating : 4.8/5 (11 download)
Download or read book Sago Palm written by Hiroshi Ehara and published by Springer. This book was released on 2018-01-15 with total page 317 pages. Available in PDF, EPUB and Kindle. Book excerpt: This open access book addresses a wide variety of events and technologies concerning the sago palm, ranging from its botanical characteristics, culture and use to social conditions in the places where it is grown, in order to provide a record of research findings and to benefit society. It discusses various subjects, including the sago palm and related species; differentiation of species of starch-producing palm; habitat, morphological, physiological and growth characteristics; culture and management; productivity of carbon dioxide; starch extraction and manufacture; characteristics and utilization of starch; and cultural anthropological and folkloristic aspects. Problems such as food shortages due to increasing populations, global warming and climate change, and decreasing reserves of oil and other underground resources, have become more pressing in recent years. In the context of these problems, the book examines the role of the sago palm in sustainable food production, in the manufacture of other foodstuffs, as a raw material for ethanol and in the manufacture of biodegradable plastics. In addition to academics, this book will be useful to researchers and government officials working for international agencies, national governments, municipalities, and other research organizations; technicians, researchers, managers, entrepreneurs, and others working in industries such as agriculture, plant production, food production, manufacturing, chemical engineering, energy production, and distribution.
Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
ISBN 13 : 9251331707
Total Pages : 372 pages
Book Rating : 4.2/5 (513 download)
Download or read book Code of Practice for Fish and Fishery Products written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2020-10-09 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Codex Alimentarius, “the food code”, has a fundamental role in protecting consumers all around the world and ensuring fair practices in food trade. The Code of Practice for Fish and Fishery Products is the essential reference point for technical guidance on the harvesting, processing, transport and sale of fish and fishery products.
