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Methods to Assess the Quality of Meat Products

E-BookPDF1 - PDF WatermarkE-Book
170 Seiten
Englisch
SPRINGER USerschienen am25.02.20221st ed. 2022
This volume provides standardize analytical processes and techniques used for the analysis of meat and meat products. Chapters guide readers through methods on different chemical parameters, measurement of pH, correct determination of texture parameters in different meat and meat products, fat extraction, free amino acids, hydrolyzed amino acids extraction, nitrites and nitrates in meat and meat products, liquid chromatography, and techniques used for the determination of antioxidant capacity in meat and meat products.

 

Authoritative and cutting-edge, Methods to Assess the Quality of Meat Products aims to be a useful practical guide to researches to help further their study in this field.mehr
Verfügbare Formate
BuchGebunden
EUR181,89
E-BookPDF1 - PDF WatermarkE-Book
EUR117,69

Produkt

KlappentextThis volume provides standardize analytical processes and techniques used for the analysis of meat and meat products. Chapters guide readers through methods on different chemical parameters, measurement of pH, correct determination of texture parameters in different meat and meat products, fat extraction, free amino acids, hydrolyzed amino acids extraction, nitrites and nitrates in meat and meat products, liquid chromatography, and techniques used for the determination of antioxidant capacity in meat and meat products.

 

Authoritative and cutting-edge, Methods to Assess the Quality of Meat Products aims to be a useful practical guide to researches to help further their study in this field.
Details
Weitere ISBN/GTIN9781071620021
ProduktartE-Book
EinbandartE-Book
FormatPDF
Format Hinweis1 - PDF Watermark
FormatE107
Erscheinungsjahr2022
Erscheinungsdatum25.02.2022
Auflage1st ed. 2022
ReiheMethods and Protocols in Food Science
Seiten170 Seiten
SpracheEnglisch
IllustrationenXII, 170 p. 56 illus., 51 illus. in color.
Artikel-Nr.8851901
Rubriken
Genre9200

Inhalt/Kritik

Inhaltsverzeichnis
Chemical Composition.- pH and Color.- Texture Analysis.- Fatty Acids.- Amino Acids (Free and Hydrolyzed).- Cholesterol.- Mineral profile.- Nitrate and Nitrite.- Biogenic Amines.- Spectrophotometric Analysis of Protein Carbonyls.- Lipid Oxidation (Primary and Secondary Products).- Volatile Organic Compound Profile.- Proteomics.- Antioxidant Capacity.mehr

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