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Handbook of muscle foods analysis

Author: Leo M L Nollet; Fidel Toldrá
Publisher: Boca Raton : CRC Press, ©2009.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
"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."  Read more...
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Genre/Form: Handbooks and manuals
Handbooks, manuals, etc
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Leo M L Nollet; Fidel Toldrá
ISBN: 9781420045291 1420045296
OCLC Number: 144523956
Description: xix, 967 pages : illustrations ; 26 cm
Contents: Chemistry and biochemistry --
Processing control --
Nutritional quality --
Sensory quality --
Safety.
Responsibility: edited by Leo M.L. Nollet, Fidel Toldrá.
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Abstract:

Discusses the importance of the essential amino acids, vitamins, and minerals that are found in muscle foods. This book presents a comprehensive overview and description of the analytical techniques  Read more...

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   schema:reviewBody ""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." "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; and Nucleotides" "Under the editorial guidance of world-renowned food analysis experts Leo M.L. Nollet and Fidel Toldra, 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."--Jacket." ;
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