Ingredients in Meat Products: Properties, Functionality and Applications
Editat de Rodrigo Tartéen Limba Engleză Paperback – 29 oct 2010
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Specificații
ISBN-13: 9781441924360
ISBN-10: 1441924361
Pagini: 432
Ilustrații: X, 419 p. 32 illus.
Dimensiuni: 155 x 235 x 23 mm
Greutate: 0.6 kg
Ediția:2009
Editura: Springer
Colecția Springer
Locul publicării:New York, NY, United States
ISBN-10: 1441924361
Pagini: 432
Ilustrații: X, 419 p. 32 illus.
Dimensiuni: 155 x 235 x 23 mm
Greutate: 0.6 kg
Ediția:2009
Editura: Springer
Colecția Springer
Locul publicării:New York, NY, United States
Public țintă
ResearchCuprins
Basic Curing Ingredients.- Starches.- Nonstarch Hydrocolloids.- Fiber.- Plant Proteins.- Dairy Proteins.- Meat-Derived Protein Ingredients.- Enzymes.- Spices, Seasonings, and Flavors.- Smoke Flavor.- Fermentation and Acidification Ingredients.- Coating Ingredients.- Antioxidants.- Antimicrobial Ingredients.- Alternative Curing Systems.
Notă biografică
Rodrigo Tarté is Senior Program Leader, Meat Science Research, at Kraft Foods Inc., in Madison, Wisconsin, USA. He is the recipient of the 2013 Meat Processing Award, presented by the American Meat Science Association.
Textul de pe ultima copertă
Ingredients in Meat Products presents the most up-to-date information regarding the utilization of non-meat ingredients in the manufacturing of processed meat products, in a way that is both comprehensive and practical. Emphasis has been placed on helping the reader attain a fundamental understanding of: (i) the basic chemical and physical properties of each of these groups of ingredients, as we understand them today; (ii) how these properties affect their functionality in meat systems; and (iii) how to take advantage of the ingredients' functional properties to maximize their application in real-life situations.
Drawing on the knowledge and expertise of twenty expert contributors from North America and Europe, representing both academia and industry, the volume discusses all the major types of ingredients used in processed meat products today, both in the context of their traditional uses, as well as, when applicable, in the context of more novel--and in many instances commercially unexploited--applications. New, "next-generation," ingredients are also discussed
Ingredients in Meat Products is intended as a primary reference on the subject for university, industry, and government meat science researchers; graduate and undergraduate students with an interest in the topic; and meat and food industry product development, quality, production and marketing personnel.
Rodrigo Tarté is Senior Program Leader, Meat Science Research, at Kraft Foods Inc., in Madison, Wisconsin, USA.
Drawing on the knowledge and expertise of twenty expert contributors from North America and Europe, representing both academia and industry, the volume discusses all the major types of ingredients used in processed meat products today, both in the context of their traditional uses, as well as, when applicable, in the context of more novel--and in many instances commercially unexploited--applications. New, "next-generation," ingredients are also discussed
Ingredients in Meat Products is intended as a primary reference on the subject for university, industry, and government meat science researchers; graduate and undergraduate students with an interest in the topic; and meat and food industry product development, quality, production and marketing personnel.
Rodrigo Tarté is Senior Program Leader, Meat Science Research, at Kraft Foods Inc., in Madison, Wisconsin, USA.
Caracteristici
The first single volume devoted solely and exclusively to the use of functional non-meat ingredients in the formulation, development and manufacturing of meat products Describes the fundamental concepts that govern the functional behavior of non-meat ingredients in meat systems Presents the latest meat-related research on each type of ingredient Contains practical, science-based, information that will help guide meat product development and formulation efforts