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Emerging technologies in meat processing : production, processing and technology / / editd by Enda J. Cummins, James G. Lyng
| Emerging technologies in meat processing : production, processing and technology / / editd by Enda J. Cummins, James G. Lyng |
| Pubbl/distr/stampa | Chichester, England : , : Wiley-Blackwell, , 2017 |
| Descrizione fisica | 1 online resource (496 pages) : illustrations (some color), tables |
| Disciplina | 664/.9 |
| Collana | IFST Advances in Food Science |
| Soggetto topico |
Meat industry and trade - Technological innovations
Meat - Quality Food - Risk assessment |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-118-35077-4
1-118-35076-6 1-118-35067-7 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910151711903321 |
| Chichester, England : , : Wiley-Blackwell, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Emerging technologies in meat processing : production, processing and technology / / editd by Enda J. Cummins, James G. Lyng
| Emerging technologies in meat processing : production, processing and technology / / editd by Enda J. Cummins, James G. Lyng |
| Pubbl/distr/stampa | Chichester, England : , : Wiley-Blackwell, , 2017 |
| Descrizione fisica | 1 online resource (496 pages) : illustrations (some color), tables |
| Disciplina | 664/.9 |
| Collana | IFST Advances in Food Science |
| Soggetto topico |
Meat industry and trade - Technological innovations
Meat - Quality Food - Risk assessment |
| ISBN |
1-118-35077-4
1-118-35076-6 1-118-35067-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910830074603321 |
| Chichester, England : , : Wiley-Blackwell, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The future of meat without animals / / edited by Brianne Donaldson and Christopher Carter
| The future of meat without animals / / edited by Brianne Donaldson and Christopher Carter |
| Pubbl/distr/stampa | Lanham : , : Rowman & Littlefield International, , [2016] |
| Descrizione fisica | 1 online resource (147 pages) : color illustrations |
| Disciplina | 664/.9 |
| Collana | Future perfect: images of the time to come in philosophy, politics and cultural studies |
| Soggetto topico |
Meat substitutes
Artificial foods Animal culture - Moral and ethical aspects Meat industry and trade - Moral and ethical aspects Animal welfare |
| ISBN | 1-78348-906-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910798736403321 |
| Lanham : , : Rowman & Littlefield International, , [2016] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The future of meat without animals / / edited by Brianne Donaldson and Christopher Carter
| The future of meat without animals / / edited by Brianne Donaldson and Christopher Carter |
| Pubbl/distr/stampa | Lanham : , : Rowman & Littlefield International, , [2016] |
| Descrizione fisica | 1 online resource (147 pages) : color illustrations |
| Disciplina | 664/.9 |
| Collana | Future perfect: images of the time to come in philosophy, politics and cultural studies |
| Soggetto topico |
Meat substitutes
Artificial foods Animal culture - Moral and ethical aspects Meat industry and trade - Moral and ethical aspects Animal welfare |
| ISBN | 1-78348-906-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910814332103321 |
| Lanham : , : Rowman & Littlefield International, , [2016] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of meat processing / / Fidel Toldra, editor
| Handbook of meat processing / / Fidel Toldra, editor |
| Pubbl/distr/stampa | Ames, Iowa, : Wiley-Blackwell, 2010 |
| Descrizione fisica | 1 online resource (584 p.) |
| Disciplina | 664/.9 |
| Altri autori (Persone) | ToldraFidel |
| Soggetto topico |
Meat
Meat industry and trade |
| ISBN |
1-282-49162-8
9786612491627 0-8138-2089-8 0-8138-2096-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Handbook of Meat Processing; Contents; Preface; Contributors; About the Editor; Part I: Technologies; Chapter 1: Chemistry and Biochemistry of Meat; Chapter 2: Technological Quality of Meat for Processing; Chapter 3: Meat Decontamination; Chapter 4: Aging/Tenderization Mechanisms; Chapter 5: Freezing/Thawing; Chapter 6: Curing; Chapter 7: Emulsification; Chapter 8: Thermal Processing; Chapter 9: Fermentation: Microbiology and Biochemistry; Chapter 10: Starter Cultures for Meat Fermentation; Chapter 11: Drying; Chapter 12: Smoking; Chapter 13: Meat Packaging
Chapter 14: Novel Technologies for Microbial Spoilage PreventionChapter 15: Plant Cleaning and Sanitation; Part II: Products; Chapter 16: Cooked Ham; Chapter 17: Cooked Sausages; Chapter 18: Bacon; Chapter 19: Canned Products and Pâté; Chapter 20: Dry-Cured Ham; Chapter 21: Mold-Ripened Sausages; Chapter 22: Semidry and Dry Fermented Sausages; Chapter 23: Restructured Whole-Tissue Meats; Chapter 24: Functional Meat Products; Part III: Controls; Chapter 25: Physical Sensors for Quality Control during Processing; Chapter 26: Sensory Evaluation of Meat Products Chapter 27: Detection of Chemical HazardsChapter 28: Microbial Hazards in Foods: Food-Borne Infections and Intoxications; Chapter 29: Assessment of Genetically Modified Organisms (GMO) in Meat Products by PCR; Chapter 30: HACCP : Hazard Analysis Critical Control Point; Chapter 31: Quality Assurance; Index |
| Record Nr. | UNINA-9911019963103321 |
| Ames, Iowa, : Wiley-Blackwell, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soy protein and formulated meat products [[electronic resource] /] / Henk W. Hoogenkamp
| Soy protein and formulated meat products [[electronic resource] /] / Henk W. Hoogenkamp |
| Autore | Hoogenkamp Henk W |
| Pubbl/distr/stampa | Cambridge, MA, : CABI Pub., c2005 |
| Descrizione fisica | 1 online resource (301 p.) |
| Disciplina | 664/.9 |
| Soggetto topico |
Meat industry and trade
Soy proteins |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-90839-4
9786610908394 0-85199-065-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | The soy journey -- Soy protein essentials -- Soy protein paradigms and dynamics -- A long and winding road, a history of meat processing -- Lifestyle foods paradigms -- Downsizing super-sized food -- Genetically modified organisms (GMO) -- Functional non-meat protein properties -- Emulsified meats -- Meat patties -- Ingredients for whole muscle meats -- Breaded poultry foods -- Dry fermented sausage -- Liver sausage and patés -- Protein-enhanced fresh meat. |
| Record Nr. | UNINA-9910450742103321 |
Hoogenkamp Henk W
|
||
| Cambridge, MA, : CABI Pub., c2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soy protein and formulated meat products [[electronic resource] /] / Henk W. Hoogenkamp
| Soy protein and formulated meat products [[electronic resource] /] / Henk W. Hoogenkamp |
| Autore | Hoogenkamp Henk W |
| Pubbl/distr/stampa | Cambridge, MA, : CABI Pub., c2005 |
| Descrizione fisica | 1 online resource (301 p.) |
| Disciplina | 664/.9 |
| Soggetto topico |
Meat industry and trade
Soy proteins |
| ISBN |
1-280-90839-4
9786610908394 0-85199-065-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | The soy journey -- Soy protein essentials -- Soy protein paradigms and dynamics -- A long and winding road, a history of meat processing -- Lifestyle foods paradigms -- Downsizing super-sized food -- Genetically modified organisms (GMO) -- Functional non-meat protein properties -- Emulsified meats -- Meat patties -- Ingredients for whole muscle meats -- Breaded poultry foods -- Dry fermented sausage -- Liver sausage and patés -- Protein-enhanced fresh meat. |
| Record Nr. | UNINA-9910784227803321 |
|
Hoogenkamp Henk W
|
||
| Cambridge, MA, : CABI Pub., c2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
