00766nam0-22002651i-450-99000168724040332120051018150704.0000168724FED01000168724(Aleph)000168724FED0100016872420030910d1958----km-y0itay50------baengAbstract bibliography of corn 1946-1955College of Agriculture, Laguna-PhilippinesLaguna-PhilippinesCollege of Agriculture1958375 p.25 cmMais633.15ITUNINARICAUNIMARCBK99000168724040332160 633.15 B 337018FAGBCFAGBCAbstract bibliography of corn 1946-1955361207UNINA00882nam0-2200313---450-99000439468040332120140918160501.03-596-16062-6000439468FED01000439468(Aleph)000439468FED0100043946819990604d2003----km-y0itay50------bagerDE--------001zaTagebücher, 1935-1936Thomas Mannhrsg. von Peter de mendelssohnFrankfurt am MainFischer2003VIII, 722 p.19 cm838.912Mann,Thomas<1875-1955>295510Mendelssohn,Peter deITUNINARICAUNIMARCBK990004394680403321833.912 MANN 18(3)Bibl.50884FLFBCFLFBCTagebücher, 1935-1936542499UNINA04549nam 2201225z- 450 991057688070332120220621(CKB)5720000000008368(oapen)https://directory.doabooks.org/handle/20.500.12854/84439(oapen)doab84439(EXLCZ)99572000000000836820202206d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierNew Strategies for Innovative and Enhanced Meat and Meat ProductsBaselMDPI - Multidisciplinary Digital Publishing Institute20221 online resource (212 p.)3-0365-4104-7 3-0365-4103-9 Meat and meat products are an important part of the human diet. Even though non-essential, they provide high amounts of protein, vitamins, and minerals in a concentrated form. However, the consumption of meat and meat products has been associated with an increased risk of health-related problems. Once the harmful components of meat and meat products are elucidated, novel technologies can help in identifying, removing, replacing, and/or minimising their deleterious effects. In addition, meat products can be and are being utilised as carriers of added bioactive compounds due to their processing versatility and high worldwide consumption. New strategies in the field of meat and meat product development are certainly needed in order to overcome not only the health-related problems these products might contribute to, but also from the sustainability and economy perspective. This book compiles ten original studies and two comprehensive reviews that will tackle some of these issues.Biology, life sciencesbicsscResearch & information: generalbicsscTechnology, engineering, agriculturebicsscambient mass spectrometryauthenticationbeef burgersby-productschemical compositionchia oilchicken burgerclean labelcoffee by-productscolourcommercial texture vegetable proteinconsumer acceptanceconsumer evaluationcooking yielddescriptive analysisDNAdry fermented sausagedry fermented sausagesemulsified meat productsemulsion gelessential oilfatty acid compositionfood product's labelhamhealthier lipid contentingredientinsectsiota carrageenanJuniperus communis L.meatmeat extendersmeat formulationmeat preparationmeat productsmeat substitutesmethylcellulosemushroomsn/anitrites alternativesnutritional informationoleogelolive oilostrichPCRphosphatephosphate eliminationphosphates alternativesplant-based meat analogplant-based proteinspolysaccharideprocessedproteinspulsesready-to-cookrestructured meatsensory profilesodium nitritesoluble fiberspicestandardized meat matrixsustainabilitytexture soy isolate proteinTPAtraditional wet markettriacylglycerolsvolatile compoundswarmed off-flavourswillingness to payBiology, life sciencesResearch & information: generalTechnology, engineering, agricultureDelgado-Pando Gonzaloedt1300062Pintado TatianaedtDelgado-Pando GonzaloothPintado TatianaothBOOK9910576880703321New Strategies for Innovative and Enhanced Meat and Meat Products3025390UNINA