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Material or Process Book or Chapter Title Author or Editor Publication dates

Handbook of Muscle Foods Analysis

Edited by: Leo M.L. Nollet , Fidel Toldrá

Print publication date:  November  2008
Online publication date:  November  2008

Print ISBN: 9781420045291
eBook ISBN: 9781420045307
Adobe ISBN:

10.1201/9781420045307
 Cite  Marc Record

Book description

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 Toxins
Under the editorial guidance of world-renowned food analysis expert, Leo M.L. Nollet with Fidel Toldrà, 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.

Table of contents

Chapter  1:  Importance of Analysis and Some Basic Concepts Download PDF
Chapter  2:  Amino Acids Download PDF
Chapter  3:  Peptides Download PDF
Chapter  4:  Proteins Download PDF
Chapter  5:  Proteomics Download PDF
Chapter  6:  Muscle Enzymes: Proteinases Download PDF
Chapter  7:  Muscle Enzymes: Exopeptidases and Lipases Download PDF
Chapter  8:  Muscle Enzymes: Glycohydrolases Download PDF
Chapter  9:  Fatty Acids Download PDF
Chapter  10:  Triacylglycerols Download PDF
Chapter  11:  Analysis of Phospholipids in Muscle Foods Download PDF
Chapter  12:  Cholesterol and Cholesterol Oxides in Meat and Meat Products Download PDF
Chapter  13:  Determination of Oxidation Download PDF
Chapter  14:  Aroma Download PDF
Chapter  15:  Carbohydrates Download PDF
Chapter  16:  Nucleotides and Its Derived Compounds Download PDF
Chapter  17:  Basic Composition: Rapid Methodologies Download PDF
Chapter  18:  Moisture and Water-Holding Capacity Download PDF
Chapter  19:  Microstructure of Muscle Foods Download PDF
Chapter  20:  Physical Sensors and Techniques Download PDF
Chapter  21:  Composition and Calories Download PDF
Chapter  22:  Essential Amino Acids Download PDF
Chapter  23:  Trans and n-3 Fatty Acids Download PDF
Chapter  24:  Vitamins Download PDF
Chapter  25:  Minerals and Trace Elements Download PDF
Chapter  26:  Color Measurements on Muscle-Based Foods Download PDF
Chapter  27:  Measuring Meat Texture  Download PDF
Chapter  28:  Techniques for Sampling and Identification of Volatile Compounds Contributing to Sensory Perception Download PDF
Chapter  29:  Sensory Descriptors Download PDF
Chapter  30:  Sensory Perception Download PDF
Chapter  31:  Sensory Aspects of Cooked Meats Download PDF
Chapter  32:  Methods for Evaluating Microbial Flora in Muscle Foods Download PDF
Chapter  33:  Methods to Predict Spoilage of Muscle Foods Download PDF
Chapter  34:  Microbial Foodborne Pathogens Download PDF
Chapter  35:  Parasites Download PDF
Chapter  36:  Mycotoxin Analysis in Muscles Download PDF
Chapter  37:  Detection of Genetically Modified Organisms Download PDF
Chapter  38:  Detection of Adulterations: Addition of Foreign Proteins Download PDF
Chapter  39:  Stable Isotope Analysis for Meat Authenticity and Origin Check Download PDF
Chapter  40:  Determination of Persistent Organic Pollutants in Meat Download PDF
Chapter  41:  Growth Promoters Download PDF
Chapter  42:  Antibiotic Residues in Muscle Tissues of Edible Animal Products Download PDF
prelims Download PDF
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