Handbook of Muscle Foods Analysis

Name: Handbook of Muscle Foods Analysis
Brand: Taylor & Francis Inc
Price: 371.5 AUD
Availability: BackOrder

By: Leo M.L. Nollet (Editor), Fidel Toldra (Editor)

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Hardcover | 10 November 2008 | Edition Number 1

At a Glance

Hardcover
988 Pages

Dimensions(cm)
25.4 x 17.8 x 4.45

Hardcover

RRP $525.00

$371.50

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In today's nutrition-conscious society, there is a growing awareness among meat scientists and consumers about the importance of the essential amino acids, vitamins, and minerals found in muscle foods. Handbook of Muscle Foods Analysis provides a comprehensive overview and description of the analytical techniques and application methodologies for this important food group that comprises much of the Western diet.

Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association

With contributions from more than 35 international experts, this authoritative volume focuses 16 of its chapters on the analysis of main chemical and biochemical compounds, such as:

Peptides
Lipases
Glucohydrolases
Phospholipids
Cholesterol products
Nucleotides

Includes a Section Devoted to Safety Strategies, Particularly the Detection of Environmental ToxinsUnder the editorial guidance of world-renowned food analysis expert, Leo M.L. Nollet with Fidel Toldra, this 43-chapter resource clearly stands apart from the competition. Divided into five detailed sections, it provides in-depth discussion of essential sensory tools to determine color, texture, and flavor. It also discusses key preparation, cleanup, and separation techniques. This indispensable guide brings available literature into a one-stop source making it an essential tool for researchers and academicians in the meat processing industry.

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Chemistry and Biochemistry
Importance of Analysis and Some Basic Concepts
Amino Acids
Peptides
Proteins
Proteomics
Muscle Enzymes: Proteinases
Muscle Enzymes: Exopeptidases and Lipases
Muscle Enzymes: Glycohydrolases
Fatty Acids
Triacylglycerols
Analysis of Phospholipids in Muscle Foods
Cholesterol and Cholesterol Oxides in Meat and Meat Products
Determination of Oxidation
Aroma, J.S. Elmore Carbohydrates
Nucleotides and Its Derived Compounds
Processing Control
Basic Composition: Rapid Methodologies
Moisture and Water-Holding Capacity
Microstructure of Muscle Foods
Physical Sensors and Techniques
Nutritional Quality
Composition and Calories
Essential Amino Acids
Trans and n-3 Fatty Acids
Vitamins
Minerals and Trace Elements
Sensory Quality
Color Measurements on Muscle-Based Foods
Measuring Meat Texture
Techniques for Sampling and Identification of Volatile Compounds Contributing to Sensory Perception
Sensory Descriptors
Sensory Perception
Sensory Aspects of Cooked Meats
Safety
Methods for Evaluating Microbial Flora in Muscle Foods
Methods to Predict Spoilage of Muscle Foods
Microbial Foodborne Pathogens
Analysis in Muscles
Detection of Genetically Modified Organisms
Detection of Adulterations: Addition of Foreign Proteins
Analysis for Meat Authenticity and Origin Check
Determination o
Table of Contents provided by Publisher. All Rights Reserved.

Handbook of Muscle Foods Analysis

At a Glance

Hardcover

Shipping

How to return your order

Defective items

You Can Find This Book In

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