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Handbook of fermented meat and poultry / / editor-in-chief Fidel Todrá ; consulting editor Y. H. Hui ; associate editors Iciar Astiasarán, Joseph G. Sebranek, Règine Talon
| Handbook of fermented meat and poultry / / editor-in-chief Fidel Todrá ; consulting editor Y. H. Hui ; associate editors Iciar Astiasarán, Joseph G. Sebranek, Règine Talon |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | West Sussex, England : , : John Wiley & Sons Ltd, , 2015 |
| Descrizione fisica | 1 online resource (534 p.) |
| Disciplina | 664/.024 |
| Soggetto topico |
Fermented foods
Meat - Preservation Fermentation |
| ISBN |
1-118-52267-2
1-118-52265-6 1-118-52268-0 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright; Contents; List of Contributors; Preface; Part I Meat Fermentation Worldwide: Overview, Production, and Principles; Chapter 1 Dry-Fermented Sausages and Ripened Meats: An Overview; 1.1 Introduction; 1.2 Fermented sausages and ripened meats around the world; 1.3 The importance of fermented sausages; Acknowledgement; References; Chapter 2 Production and Consumption of Fermented Meat Products; 2.1 Introduction; 2.2 Current products; 2.3 The Future; References; Chapter 3 Principles of Meat Fermentation; 3.1 Introduction; 3.2 Fermentation
3.3 Factors influencing fermentation3.4 Proteolysis; 3.5 Lipolysis; 3.6 Antagonistic effects; References; Chapter 4 Principles of Curing; 4.1 Definition of curing; 4.2 History of curing; 4.3 Legislation; 4.4 Chemistry of nitrite and nitrate; 4.5 Nitrite and nitrate in meat products; 4.6 Nitrosomyoglobin (NOMb); 4.7 N-nitrosamine formation; 4.8 Conclusion; References; Chapter 5 Principles of Drying; 5.1 Introduction; 5.2 Basic principles of drying; 5.3 Hurdle technology applied to dried meat and poultry products; 5.4 Fundamentals of the drying of meat and poultry products 5.5 Drying kinetics modeling5.6 Air conditioning and circulation in meat drying; References; Chapter 6 Principles of Smoking; 6.1 Introduction; 6.2 Wood-smoke composition; 6.3 The preserving effect; 6.4 The flavoring effect; 6.5 Benefits and risks; 6.6 Food engineering approach; 6.7 Smoking procedures; References; Part II Raw Materials; Chapter 7 The Biochemistry of Meat and Fat; 7.1 Introduction: muscle structure; 7.2 Meat composition; 7.3 Muscle proteases and lipases; 7.4 Adipose tissue lipases; 7.5 Post mortem muscle metabolism and quality; References; Chapter 8 Ingredients 8.1 Introduction8.2 Lean; 8.3 Fat; 8.4 Factors affecting the suitability of lean and fat for processing; 8.5 Other ingredients; References; Chapter 9 Additives; 9.1 Introduction; 9.2 Acids and related additives; 9.3 Antioxidants; 9.4 Colorants; 9.5 Emulsifiers; 9.6 Flavor enhancers; 9.7 Flavoring agents; 9.8 Preservatives; 9.9 Multipurpose additives: phosphates; References; Chapter 10 Spices and Seasonings; 10.1 Introduction; 10.2 Ethnic preferences; 10.3 Commonly used spices in processed meats; 10.4 Botanical properties; 10.5 Product forms and appearances; 10.6 Chemical properties 10.7 Quality standards10.8 Sensory properties; 10.9 Applications in fermented meat processing; 10.10 Conclusion; References; Chapter 11 Casings; 11.1 Introduction; 11.2 Natural casings; 11.3 Artificial casings; 11.4 Regulatory compliance; 11.5 Handling casings; 11.6 Quality determination; 11.7 Conclusion; References; Part III Microbiology and Starter Cultures; Chapter 12 Microorganisms in Traditional Fermented Meats; 12.1 Introduction; 12.2 Traditional sausage manufacture; 12.3 Description of ecosystems; 12.4 Identification of technological microbiota; 12.5 Conclusion; References Chapter 13 The Microbiology of Fermentation and Ripening |
| Record Nr. | UNINA-9910140509603321 |
| West Sussex, England : , : John Wiley & Sons Ltd, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of fermented meat and poultry / / editor-in-chief Fidel Todrá ; consulting editor Y. H. Hui ; associate editors Iciar Astiasarán, Joseph G. Sebranek, Règine Talon
| Handbook of fermented meat and poultry / / editor-in-chief Fidel Todrá ; consulting editor Y. H. Hui ; associate editors Iciar Astiasarán, Joseph G. Sebranek, Règine Talon |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | West Sussex, England : , : John Wiley & Sons Ltd, , 2015 |
| Descrizione fisica | 1 online resource (534 p.) |
| Disciplina | 664/.024 |
| Soggetto topico |
Fermented foods
Meat - Preservation Fermentation |
| ISBN |
1-118-52267-2
1-118-52265-6 1-118-52268-0 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright; Contents; List of Contributors; Preface; Part I Meat Fermentation Worldwide: Overview, Production, and Principles; Chapter 1 Dry-Fermented Sausages and Ripened Meats: An Overview; 1.1 Introduction; 1.2 Fermented sausages and ripened meats around the world; 1.3 The importance of fermented sausages; Acknowledgement; References; Chapter 2 Production and Consumption of Fermented Meat Products; 2.1 Introduction; 2.2 Current products; 2.3 The Future; References; Chapter 3 Principles of Meat Fermentation; 3.1 Introduction; 3.2 Fermentation
3.3 Factors influencing fermentation3.4 Proteolysis; 3.5 Lipolysis; 3.6 Antagonistic effects; References; Chapter 4 Principles of Curing; 4.1 Definition of curing; 4.2 History of curing; 4.3 Legislation; 4.4 Chemistry of nitrite and nitrate; 4.5 Nitrite and nitrate in meat products; 4.6 Nitrosomyoglobin (NOMb); 4.7 N-nitrosamine formation; 4.8 Conclusion; References; Chapter 5 Principles of Drying; 5.1 Introduction; 5.2 Basic principles of drying; 5.3 Hurdle technology applied to dried meat and poultry products; 5.4 Fundamentals of the drying of meat and poultry products 5.5 Drying kinetics modeling5.6 Air conditioning and circulation in meat drying; References; Chapter 6 Principles of Smoking; 6.1 Introduction; 6.2 Wood-smoke composition; 6.3 The preserving effect; 6.4 The flavoring effect; 6.5 Benefits and risks; 6.6 Food engineering approach; 6.7 Smoking procedures; References; Part II Raw Materials; Chapter 7 The Biochemistry of Meat and Fat; 7.1 Introduction: muscle structure; 7.2 Meat composition; 7.3 Muscle proteases and lipases; 7.4 Adipose tissue lipases; 7.5 Post mortem muscle metabolism and quality; References; Chapter 8 Ingredients 8.1 Introduction8.2 Lean; 8.3 Fat; 8.4 Factors affecting the suitability of lean and fat for processing; 8.5 Other ingredients; References; Chapter 9 Additives; 9.1 Introduction; 9.2 Acids and related additives; 9.3 Antioxidants; 9.4 Colorants; 9.5 Emulsifiers; 9.6 Flavor enhancers; 9.7 Flavoring agents; 9.8 Preservatives; 9.9 Multipurpose additives: phosphates; References; Chapter 10 Spices and Seasonings; 10.1 Introduction; 10.2 Ethnic preferences; 10.3 Commonly used spices in processed meats; 10.4 Botanical properties; 10.5 Product forms and appearances; 10.6 Chemical properties 10.7 Quality standards10.8 Sensory properties; 10.9 Applications in fermented meat processing; 10.10 Conclusion; References; Chapter 11 Casings; 11.1 Introduction; 11.2 Natural casings; 11.3 Artificial casings; 11.4 Regulatory compliance; 11.5 Handling casings; 11.6 Quality determination; 11.7 Conclusion; References; Part III Microbiology and Starter Cultures; Chapter 12 Microorganisms in Traditional Fermented Meats; 12.1 Introduction; 12.2 Traditional sausage manufacture; 12.3 Description of ecosystems; 12.4 Identification of technological microbiota; 12.5 Conclusion; References Chapter 13 The Microbiology of Fermentation and Ripening |
| Record Nr. | UNINA-9910809686603321 |
| West Sussex, England : , : John Wiley & Sons Ltd, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||