000 04112cam a2200445Ii 4500
001 9781315152752
008 180706s2017 xx ao o 000 0 eng d
020 _a9781315152752
_q(e-book : PDF)
020 _a9781351639262
_q(e-book: Mobi)
020 _z9781498754590
_q(hardback)
024 7 _a10.1201/9781315152752
_2doi
035 _a(OCoLC)1011110253
040 _aFlBoTFG
_cFlBoTFG
_erda
050 4 _aTS1960
_b.T653 2017
082 0 4 _a664.9
100 1 _aToldrá, Fidel,
_eeditor.
245 1 0 _aAdvanced Technologies for Meat Processing, Second Edition /
_ceditors, Nollet, Leo M. L.
250 _aSecond edition.
264 1 _aBoca Raton, FL :
_bCRC Press,
_c2017.
300 _a1 online resource
336 _atext
_2rdacontent
337 _acomputer
_2rdamedia
338 _aonline resource
_2rdacarrier
490 0 _aFood Science and Technology
505 0 0 _tchapter 1 Genetically Modified Farm Animals: Control and Traceability /
_rAntoon Lievens --
_tchapter 2 Hyperspectral Imaging Technique for Online Monitoring of Meat Quality and Safety /
_rJun-Li Xu --
_tchapter 3 Raman Spectroscopy for Predicting Meat Quality Traits /
_rStephanie M. Fowler --
_tchapter 4 Real-Time PCR for the Detection of Pathogens in Meat and Meat Products /
_rAlicia Rodríguez --
_tchapter 5 Sensors and Biosensors for Meat Safety: Recent Advances in Nanotechnology Integration /
_rRosa Pilolli --
_tchapter 6 Meat Decontamination by Irradiation /
_rDong U. Ahn --
_tchapter 7 Advances in High Hydrostatic Pressure for Meat and Meat Processing /
_rSencer Buzrul --
_tchapter 8 Hydrodynamic Pressure Processing to Improve Meat Quality and Safety /
_rTomás Bolumar --
_tchapter 9 Emerging Technologies for the Meat Processing Industry /
_rKumari Shikha Ojha --
_tchapter 10 Reduction of Contaminant' Content in Processed Meats /
_rPeter Šimko --
_tchapter 11 Nutrigenomics in Food-Producing Animals /
_rWerner G. Bergen --
_tchapter 12 Bioactive Properties of Peptides Generated from Meat Proteins /
_rKeizo Arihara --
_tchapter 13 New Approaches for the Development of Functional Meat Products /
_rFrancisco Jiménez-Colmenero --
_tchapter 14 Salt Reduction in Processed Meats /
_rFidel Toldrá --
_tchapter 15 Fat Reduction in Processed Meats /
_rMarise A. Rodrigues Pollonio --
_tchapter 16 Processing of Nitrite-Free Cured Meats /
_rFereidoon Shahidi --
_tchapter 17 Proteomic Tools for Improved Processing of Dry-Cured Meats /
_rLeticia Mora --
_tchapter 18 The Use of Bacteriocins against Meat-borne Pathogens /
_rCarmen A. Campos --
_tchapter 18 5 Overview of Actual Industrial Applicationand Regulatory Aspects --
_tchapter References --
_tchapter 19 Functionalities of Meat Bacterial Starters /
_rRégine Talon --
_tchapter 20 Modified Atmosphere Packaging /
_rJoseph G. Sebranek --
_tchapter 21 Nanotechnology-Based Packaging Materials for Fresh and Processed Meats /
_rBrandon Guild.
520 2 _a"Comprehensive and authoritative, Advanced Technologies for Meat Processing, Second Edition continues to present developments in the quality, analysis, and processing of meat and meat products. The new edition features 9 new chapters. Three chapters describe Hyperspectral techniques and Raman spectroscopy for analyzing meat quality and the use of nanosensors for detecting pathogens. Two chapters cover the drive for salt and fat reduction in processed meats. Two chapters discuss the use of proteomic techniques in meats and processed meats. Finally, new packages making use of nanomaterials and methods for identifying and reducing contaminants in processed meats constitute the last 2 chapters."--Provided by publisher.
650 0 _aMeat.
650 0 _aMeat industry and trade.
650 0 4 _aAgriculture
650 0 4 _aAGRICULTUREnetBASE
650 0 4 _aFood Engineering
650 0 4 _aFOODnetBASE
650 0 4 _aMeat & Poultry
650 0 4 _aSCI-TECHnetBASE
650 0 4 _aSTMnetBASE
700 1 _aNollet, Leo M. L.,
_eeditor.
776 0 8 _iPrint version:
_z9781498754590
_w(DLC) 2017012703
856 4 0 _uhttps://www.taylorfrancis.com/books/9781315152752
_zClick here to view.
942 _2lcc
_cEBK
999 _c18981
_d18981