Buch, Englisch, 214 Seiten, Format (B × H): 178 mm x 254 mm
Strategies and Technology
Buch, Englisch, 214 Seiten, Format (B × H): 178 mm x 254 mm
Reihe: Methods and Protocols in Food Science
ISBN: 978-1-0716-5459-0
Verlag: Springer Us
This book focuses on strategies to improve meat quality using trending topics in food quality and safety. Chapters guide readers through reduction of salt, new technologies, reduction of fat, natural colorants, probiotics, prebiotics, and postbiotics. Written in the format of the series, chapters list necessary materials and methods for readily reproducible protocols.
Authoritative and cutting-edge, aims to provide healthy meat products, including the techniques, processing conditions, and ingredients used for meat products in manufacture.
Zielgruppe
Professional/practitioner
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Production of Burgers Rich in n-3 PUFAs Using Microencapsulated Chia and Linseed Oils.- Alheiras with improved lipid profile using gelled emulsions with vegetable oils.- Production of Low-Fat Bologna-Type Sausages Using Oleogel Rich in Oleic Acid.- Elaboration of Low-Sodium Dry-Cured Rabbit Leg.- Elaboration of Dry-cured Foal Cecina Using Kombu Seaweed as a Partial NaCl Replacer.- Edible mushrooms in the elaboration of reduced salt and fat emulsions.- Low Sodium Chicken Nuggets.- Purple sweet potato (Ipomea Batata L.) peel to enhance the self-life of beef patties.- Addition of xoconostle ( ) peel extracts as an antioxidant in Mexican Chorizo.- Beef patties elaborated with natural antioxidants derived from encapsulated kiwi peel extracts.- Elderberry ( L.) as natural colorant to extent the beef Burger self-life.- Healthy Dry-Cured Sausages: Salchichón as a Model System for Dietary Fibre Application.- Development of beef burgers with encapsulated prickly pear peel extract.- Application of High-Power Ultrasound and Bamboo Fiber for Phosphate-Free Meat Emulsion Production.- Enhancing Hybrid Burger Quality: The Impact of Pitaya and Açaí Extracts on the Physicochemical Characteristics.- as probiotic source in Reformulation of dry fermented sausages (Chorizo) with probiotic.
