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Ingredients in Meat Products
Properties, Functionality and Applications
Buch von Rodrigo Tarté
Sprache: Englisch

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Beschreibung

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.

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.

Über den Autor

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.

Zusammenfassung

Not only are the basic ingredients that are traditionally used in meat products discussed in this book, but also novel and emerging ingredients, where much basic research work is still being done. The basic chemistry of each type of ingredient is presented, as well as the advantages and disadvantages of each. This is 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. This work is a single reference volume of the current state-of-knowledge as it relates to this area. The contributions are technical in nature, but at the same time, are of practical value to the meat processing industry at large, especially those involved in product development and formulation.

Inhaltsverzeichnis
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.
Details
Erscheinungsjahr: 2008
Fachbereich: Chemische Technik
Genre: Technik
Rubrik: Naturwissenschaften & Technik
Medium: Buch
Seiten: 419
Inhalt: x
419 S.
32 s/w Illustr.
419 p. 32 illus.
ISBN-13: 9780387713267
ISBN-10: 0387713263
Sprache: Englisch
Herstellernummer: 11666196
Einband: Gebunden
Redaktion: Tarté, Rodrigo
Herausgeber: Rodrigo Tarté
Auflage: 2009 edition
Hersteller: Springer US
Springer Nature Singapore
Maße: 244 x 163 x 25 mm
Von/Mit: Rodrigo Tarté
Erscheinungsdatum: 10.12.2008
Gewicht: 0,724 kg
preigu-id: 101819110
Über den Autor

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.

Zusammenfassung

Not only are the basic ingredients that are traditionally used in meat products discussed in this book, but also novel and emerging ingredients, where much basic research work is still being done. The basic chemistry of each type of ingredient is presented, as well as the advantages and disadvantages of each. This is 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. This work is a single reference volume of the current state-of-knowledge as it relates to this area. The contributions are technical in nature, but at the same time, are of practical value to the meat processing industry at large, especially those involved in product development and formulation.

Inhaltsverzeichnis
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.
Details
Erscheinungsjahr: 2008
Fachbereich: Chemische Technik
Genre: Technik
Rubrik: Naturwissenschaften & Technik
Medium: Buch
Seiten: 419
Inhalt: x
419 S.
32 s/w Illustr.
419 p. 32 illus.
ISBN-13: 9780387713267
ISBN-10: 0387713263
Sprache: Englisch
Herstellernummer: 11666196
Einband: Gebunden
Redaktion: Tarté, Rodrigo
Herausgeber: Rodrigo Tarté
Auflage: 2009 edition
Hersteller: Springer US
Springer Nature Singapore
Maße: 244 x 163 x 25 mm
Von/Mit: Rodrigo Tarté
Erscheinungsdatum: 10.12.2008
Gewicht: 0,724 kg
preigu-id: 101819110
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