Functional Meat Products [E-Book] / edited by Silvani Verruck, Eliane Teixeira Marsico.
This volume details the most up-to-date methods and protocols on how to manufacture functional meat products. Chapters guide researchers through functional meat products, probiotics, prebiotics, analytical methods, innovative fat reduction techniques, and the utilization of natural additives and bio...
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Full text |
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Personal Name(s): | Teixeira Marsico, Eliane, editor |
Verruck, Silvani, editor | |
Edition: |
1st edition 2024. |
Imprint: |
New York, NY :
Humana Press,
2024
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Physical Description: |
XVI, 217 pages 50 illustrations, 43 illustrations in color (online resource) |
Note: |
englisch |
ISBN: |
9781071635735 |
DOI: |
10.1007/978-1-0716-3573-5 |
Series Title: |
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Methods and Protocols in Food Science
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Subject (LOC): |
- Probiotic Fermented Meat Products
- Probiotic Emulsified Meat Products
- Prebiotic Meat Products
- Synbiotic Fermented Meat Products
- Fermented And Structured Meat Products With Dietary Fibers For Reducing Fat Content
- Emulsified Meat Product With Oleogels For Reducing Saturated Fat Conten
- Emulsified Meat Product With Fibers For Reducing Fat Content
- Analysis Of Thiamine, Riboflavin And Nicotinic Acid In Meat Analysis Of B-Complex Vitamins In Meat
- Natural Additives In Meat Products As Antioxidants And Antimicrobials
- In Vitro And In-Model Evaluation Of The Antimicrobial Activity Of Lactic Acid Bacteria Protective Cultures To Replace Nitrite In Dry Fermented Sausages
- Reduced Sodium Meat Products
- Direct Method For Simultaneous Analysis Of Cholesterol And Cholesterol Oxides By Hplc In Meat And Meat Products
- The Long-Lasting Potential Of The Dnph Spectrophotometric Method For Protein-Derived Carbonyl Analysis In Meat And Meat Products
- Functional Molecules Obtained By Membrane Technology
- Bioactive Peptides Obtained From Meat Products.