Le vite de' più eccellenti pittori scultori ed architetti : Ridotte e annotate per le scuole secondo i migliori studi sulla storia dell'arte / di Giorgio Vasari ; a cura di Giulio Urbini

• Record Nr.: UNINA990004749100403321
• Autore: Vasari, Giorgio <1511-1574>
• Pubbl/distr/stampa: Torino [etc.] : G.B. Paravia, 1898
• Descrizione fisica: XXIV, 278 p. ; 21 cm
• Locazione: FLFBC
• Collocazione: X A 38
• Lingua di pubblicazione: Italiano
• Formato: Materiale a stampa
• Livello bibliografico: Monografia

Dry-cured meat products [[electronic resource] /] / by Fidel Toldrá

• Record Nr.: UNINA9910144383003321
• Autore: Toldrá Fidel
• Pubbl/distr/stampa: Trumbull, Conn., : Food & Nutrition Press, c2002
• ISBN: 1-281-45032-4; 9786611450328; 0-470-38511-1; 0-470-38489-1
• Descrizione fisica: 1 online resource (260 p.)
• Collana: Publications in food science and nutrition
• Disciplina: 664/.9028
• Soggetti: Meat - Preservation; Meat
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: DRY -CURED MEAT PRODUCTS; PREFACE; CONTENTS; 1 . ; INTRODUCTION: A HISTORICAL PERSPECTIVE; Historical Developments; Classification of Cured Meats; References; 2 . DESCRIPTION OF MAIN MUSCLE CHARACTERISTICS; Muscle Structure; Muscle Composition; Muscle Proteins; Muscle and Adipose Tissue Lipids; The Muscle Enzyme System; Quality Characteristics; References; 3 . MANUFACTURING OF DRY-CURED HAM; Ingredients and Additives; Traditional Processing; Modem Processing Technology; Changes During Dry-Curing; Moisture Content and Water Activity; Salt Diffusion; Color; Textural Properties; pH; Chemical ChangesEnzymatic Reactions; Main Types of Products; Other Dry-Cured Meat Pieces: Loins and Shoulders; Trends in Accelerated Processing of Dry-Cured Hams; References; 4. PRINCIPLES OF DRY-FERMENTED SAUSAGE-MAKING; Ingredients and Additives; Meat; Fat; Curing Agents; Carbohydrates; Spices and Flavorings; Starter Cultures; Casings; Processing Technology; Comminution; Fermentation; Chemical Acidulation; Smoking; Ripening/Drying; Final Product; Changes During the Processing; Color; Texture; Humidity; pH; Main Fermented Sausage Varieties; Trends in Accelerated Processing; Use of Enzymes; Use of Selected Starter CulturesUse of Improved Strains as New Starter Cultures; References; 5. FERMENTATION AND STARTER CULTURES; Microbiology of Dry-Fermented Sausage; Metabolism; Sugar Metabolism; Proteolysis; Amino Acid Metabolism; Lipolysis; Nitrate Reductase; Catalase; Starter Cultures; Microbiology of Starter Cultures; Requirements for Starter Cultures; Production. Quality Control and Application of Starter Cultures; References; 6 . CHARACTERIZATION OF PROTEOLYSIS; Proteolysis in Dry-Cured Ham; Action of Muscle Proteases; Protein Breakdown. Peptide Generation/Breakdown; Generation of Free Amino AcidsProteolysis in Dry-Fermented Sausages; Action of Muscle and Microbial Proteases; Protein Breakdown. Peptide Generation/Breakdown; Generation of Free Amino Acids; Metabolism of Amino Acids: Amine Generation; References; 7 . CHARACTERIZATION OF LIPOLYSIS; Lipolysis in Dry-Cured Ham; Action of Muscle and Adipose Tissue Lipases; Lipid Breakdown; Generation of Free Fatty Acids; Lipolysis in Dry-Fermented Sausages; Action of Muscle and Microbial Lipases; Lipids Breakdown and Generation of Free Fatty Acids; Other Enzymatic Reactions; Nitrate Reductase Activity; Catalase ActivityReferences; 8 . FLAVOR DEVELOPMENT; Generation of Nonvolatile Compounds; Generation of Volatile Compounds; Degradation of Free Amino Acids; Reactions Between Amino Acids and Other Compounds; Oxidation; Glycolysis; Other Compounds; Sensory Characteristics; Relation Between Sensory Analysis and Flavor; Dry-Cured Ham; Dry-Fermented Sausages; References; 9 . NUTRITIONAL PROPERTIES; Proteins; Lipids; Vitamins; Water-Soluble Vitamins; Fat-Soluble Vitamins; Minerals; Iron; Zinc; Selenium; Copper; Manganese; Sodium; References; 10 . EFFECT OF RAW MATERIALS AND PROCESSING ON QUALITY; Importance of Raw Materials
• Sommario/riassunto: meat science, meat manufacturing, meat technology, meat quality, meat safety, food safety