Handbook of muscle foods analysis. (©2009)

• Record Type: Book
• Further Information: Note: Edited by Leo M.L. Nollet, Fidel Toldra.
• Other Names: Nollet, Leo M. L, 1948-; Toldrá, Fidel
• Contents: CHEMISTRY AND BIOCHEMISTRY Importance of Analysis and Some Basic Concepts, D.A. Ledward Amino Acids, M.C. Aristoy and F. Toldrá Peptides, M.C. Aristoy, M.A. Sentandreu, and F. Toldrá Proteins, M.L. Greaser Proteomics, K. Hollung, E. Veiseth, X. Jia, and E.M. Faergestad Muscle Enzymes: Proteinases, G.H. Geesink and E. Veiseth Muscle Enzymes: Exopeptidases and Lipases, F. Toldrá, MA. Sentandreu, and M. Flores Muscle Enzymes: Glycohydrolases, V.S.L. Houtellier Fatty Acids, K. Raes and S. De Smet Triacylglycerols, S.B. Smith and R.K. Tume Analysis of Phospholipids in Muscle Foods, J. Ruiz, E. Muriel, T. Perez-Palacios, and T. Antequera Cholesterol and Cholesterol Oxides in Meat and Meat Products, N. Bragagnolo Determination of Oxidation, M. Estévez, D. Morcuende, and S. Ventanas Aroma, J.S. Elmore Carbohydrates, J.T. Keeton, H. Benli, and A.E. Claflin Nucleotides and Its Derived Compounds, M.C. Aristoy and F. Toldrá PROCESSING CONTROL Basic Composition: Rapid Methodologies, A. Teixeira Moisture and Water-Holding Capacity, K.O. Honikel Microstructure of Muscle Foods, I. Pérez-Munuera, V. Larrea, A. Quiles, and M.A. Lluch Physical Sensors and Techniques, J.P. Renou NUTRITIONAL QUALITY Composition and Calories, K.O. Honikel Essential Amino Acids, M.C. Aristoy and F. Toldrá Trans and n-3 Fatty Acids, J.A.M. Prates and R.J.B. Bessa Vitamins, Y.-N. Kim, D.W. Giraud, and J.A. Driskell Minerals and Trace Elements, A. Alegría, R. Barberá, M.J. Lagarda, and R. Farré SENSORY QUALITY Color Measurements on Muscle-Based Foods, J.A. Pérez-Alvarez and J. Fernández-López Measuring Meat Texture, M.B. Solomon, J.S. Eastridge, E.W. Paroczay, and B.C. Bowker Techniques for Sampling and Identification of Volatile Compounds Contributing to Sensory Perception, S.M. Van Ruth Sensory Descriptors, G.R. Nute Sensory Perception, R. Deliza and M.B.A. Gloria Sensory Aspects of Cooked Meats, N.N. Terra, R.M.L. De Campos, and P.C.B. Campagnol SAFETY Methods for Evaluating Microbial Flora in Muscle Foods, D.Y.C. Fung Methods to Predict Spoilage of Muscle Foods, G. Duffy, A. Dolan, and C.M. Burgess Microbial Foodborne Pathogens, M. Mataragas, D. Kagli, and G.J.E. Nychas Parasites, A. Näreaho Mycotoxin Analysis in Muscles, J.D. Bailly and P. Guerre Detection of Genetically Modified Organisms, A. Germini, A. Tonelli, and S. Rossi Detection of Adulterations: Addition of Foreign Proteins, M.C.G. López and M.L.M. Alegre Stable Isotope Analysis for Meat Authenticity and Origin Check, H.L. Schmidt, A. Rossmann, S. Rummel, and N. Tanz Determination of Persistent Organic Pollutants in Meat, A.L. Iamiceli, I. Fochi, G. Brambilla, and A. Di Domenico Growth Promoters, M. Reig and F. Toldrá Antibiotic Residues in Muscle Tissues of Edible Animal Products, E. Verdon Index
• Publisher Details: Boca Raton : CRC Press
• Publication Date: 2009
• Copyright Date: 2009
• Extent: 1 online resource (xix, 967 pages), illustrations
• Subjects: 664/.907; Meat -- Analysis -- Handbooks, manuals, etc; Meat -- Analysis -- Handbooks, manuals, etc; TECHNOLOGY & ENGINEERING -- Food Science; Meat -- Analysis; Chemistry, Analytical -- methods; Nutritive Value; Electronic books; Handbooks and manuals
• Languages: English
• ISBNs: 9781420045291; 1420045296; 9781420045307; 1281863475; 9781281863478
• Related ISBNs: 142004530X
• Notes: Note: Includes bibliographical references and index.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.