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Biblioteca

MARC Lista (tabellare)
Advances in meat processing technologies : modern approaches to meet consumer demand / / authored by Deneysa L. Kalschne, Marinês P. Corso & Cristiane Canan
Advances in meat processing technologies : modern approaches to meet consumer demand / / authored by Deneysa L. Kalschne, Marinês P. Corso & Cristiane Canan
Autore Kalschne Daneysa
Pubbl/distr/stampa Singapore : , : Bentham Science Publishers Pte Ltd., , [2020]
Descrizione fisica 1 online resource (147 pages)
Disciplina 338.176
Soggetto topico Meat industry and trade
Meat
Soggetto genere / forma Electronic books.
ISBN 981-14-7019-7
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910494735903321
Kalschne Daneysa  
Singapore : , : Bentham Science Publishers Pte Ltd., , [2020]
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Advances in meat processing technologies : modern approaches to meet consumer demand / / authored by Deneysa L. Kalschne, Marinês P. Corso & Cristiane Canan
Advances in meat processing technologies : modern approaches to meet consumer demand / / authored by Deneysa L. Kalschne, Marinês P. Corso & Cristiane Canan
Autore Kalschne Daneysa
Pubbl/distr/stampa Singapore : , : Bentham Science Publishers Pte Ltd., , [2020]
Descrizione fisica 1 online resource (147 pages)
Disciplina 338.176
Soggetto topico Meat industry and trade
Meat
ISBN 981-14-7019-7
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910794340103321
Kalschne Daneysa  
Singapore : , : Bentham Science Publishers Pte Ltd., , [2020]
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Advances in meat processing technologies : modern approaches to meet consumer demand / / authored by Deneysa L. Kalschne, Marinês P. Corso & Cristiane Canan
Advances in meat processing technologies : modern approaches to meet consumer demand / / authored by Deneysa L. Kalschne, Marinês P. Corso & Cristiane Canan
Autore Kalschne Daneysa
Pubbl/distr/stampa Singapore : , : Bentham Science Publishers Pte Ltd., , [2020]
Descrizione fisica 1 online resource (147 pages)
Disciplina 338.176
Soggetto topico Meat industry and trade
Meat
ISBN 981-14-7019-7
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910807222203321
Kalschne Daneysa  
Singapore : , : Bentham Science Publishers Pte Ltd., , [2020]
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Dry-cured meat products / / by Fidel Toldra
Dry-cured meat products / / by Fidel Toldra
Autore Toldra Fidel
Edizione [1st ed.]
Pubbl/distr/stampa Trumbull, Conn., : Food & Nutrition Press, c2002
Descrizione fisica 1 online resource (260 p.)
Disciplina 664/.9028
Collana Publications in food science and nutrition
Soggetto topico Meat - Preservation
Meat
ISBN 9786611450328
9781281450326
1281450324
9780470385111
0470385111
9780470384893
0470384891
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
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
Record Nr. UNINA-9910827876603321
Toldra Fidel  
Trumbull, Conn., : Food & Nutrition Press, c2002
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Dry-cured meat products [[electronic resource] /] / by Fidel Toldrá
Dry-cured meat products [[electronic resource] /] / by Fidel Toldrá
Autore Toldrá Fidel
Pubbl/distr/stampa Trumbull, Conn., : Food & Nutrition Press, c2002
Descrizione fisica 1 online resource (260 p.)
Disciplina 664/.9028
Collana Publications in food science and nutrition
Soggetto topico Meat - Preservation
Meat
Soggetto non controllato Meat - Processing
ISBN 1-281-45032-4
9786611450328
0-470-38511-1
0-470-38489-1
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
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
Record Nr. UNINA-9910144383003321
Toldrá Fidel  
Trumbull, Conn., : Food & Nutrition Press, c2002
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Dry-cured meat products [[electronic resource] /] / by Fidel Toldrá
Dry-cured meat products [[electronic resource] /] / by Fidel Toldrá
Autore Toldrá Fidel
Edizione [1st ed.]
Pubbl/distr/stampa Trumbull, Conn., : Food & Nutrition Press, c2002
Descrizione fisica 1 online resource (260 p.)
Disciplina 664/.9028
Collana Publications in food science and nutrition
Soggetto topico Meat - Preservation
Meat
Soggetto non controllato Meat - Processing
ISBN 1-281-45032-4
9786611450328
0-470-38511-1
0-470-38489-1
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
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
Record Nr. UNISA-996197273903316
Toldrá Fidel  
Trumbull, Conn., : Food & Nutrition Press, c2002
Materiale a stampa
Lo trovi qui: Univ. di Salerno
Opac: Controlla la disponibilità qui
Gracey's meat hygiene [[electronic resource] /] / edited by David S. Collins and Robert J. Huey
Gracey's meat hygiene [[electronic resource] /] / edited by David S. Collins and Robert J. Huey
Edizione [11th ed.]
Pubbl/distr/stampa Chichester, : John Wiley & Sons Inc., 2015
Descrizione fisica xvi, 329p. ; : ill
Disciplina 363.19/29
Altri autori (Persone) CollinsDavid S
HueyRobert J
GraceyJ. F
Soggetto topico Meat
Meat hygiene
ISBN 9781118650028 : (ebk : EbookCentral)
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910132323003321
Chichester, : John Wiley & Sons Inc., 2015
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Guía fácil para el manejo de la carne / / Vicenta López Camacho, Begoña Pellicero López
Guía fácil para el manejo de la carne / / Vicenta López Camacho, Begoña Pellicero López
Autore López Camacho Vicenta
Pubbl/distr/stampa [Place of publication not identified] : , : Ediciones Díaz de Santos, , 2019
Descrizione fisica 1 recurso en línea (203 páginas) : ilustraciones
Disciplina 664.9
Soggetto topico Carn
Manipulació dels aliments
Cuina (Carn)
Meat cutting
Meat
Cooking (Meat)
Soggetto genere / forma Llibres electrònics
ISBN 84-9052-247-2
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione spa
Record Nr. UNINA-9910793733903321
López Camacho Vicenta  
[Place of publication not identified] : , : Ediciones Díaz de Santos, , 2019
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Handbook of meat and meat processing / / edited by Y.H. Hui ; associate editors, J.L. Aalhus. [et al.]
Handbook of meat and meat processing / / edited by Y.H. Hui ; associate editors, J.L. Aalhus. [et al.]
Edizione [2nd ed.]
Pubbl/distr/stampa Boca Raton, Fla. : , : CRC Press, , 2012
Descrizione fisica 1 online resource (979 p.)
Disciplina 664/.92
Altri autori (Persone) HuiY. H (Yiu H.)
AalhusJ. L
Soggetto topico Meat
Meat industry and trade
Soggetto genere / forma Electronic books.
ISBN 0-429-15146-2
1-280-12196-3
9786613525826
1-4398-3684-1
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto pt. 1. Meat industries -- pt. 2. Meat science -- pt. 3. Quality and other attributes -- pt. 4. Primary processing -- pt. 5. Secondary processing : principles and applications -- pt. 6. Secondary processing : products manufacturing -- pt. 7. Meat safety and workers safety.
Record Nr. UNINA-9910457293203321
Boca Raton, Fla. : , : CRC Press, , 2012
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Handbook of meat and meat processing / / edited by Y.H. Hui ; associate editors, J.L. Aalhus. [et al.]
Handbook of meat and meat processing / / edited by Y.H. Hui ; associate editors, J.L. Aalhus. [et al.]
Edizione [2nd ed.]
Pubbl/distr/stampa Boca Raton, Fla. : , : CRC Press, , 2012
Descrizione fisica 1 online resource (979 p.)
Disciplina 664/.92
Altri autori (Persone) HuiY. H (Yiu H.)
AalhusJ. L
Soggetto topico Meat
Meat industry and trade
ISBN 0-429-15146-2
1-280-12196-3
9786613525826
1-4398-3684-1
Classificazione TEC012000
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto pt. 1. Meat industries -- pt. 2. Meat science -- pt. 3. Quality and other attributes -- pt. 4. Primary processing -- pt. 5. Secondary processing : principles and applications -- pt. 6. Secondary processing : products manufacturing -- pt. 7. Meat safety and workers safety.
Record Nr. UNINA-9910778813203321
Boca Raton, Fla. : , : CRC Press, , 2012
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui