Nollet / Toldra Handbook of Muscle Foods Analysis

Erscheinungsjahr 2010
ISBN: 978-1-4200-4530-7
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 984 Seiten

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.

Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association
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

- Nucleotides

Includes a Section Devoted to Safety Strategies, Particularly the Detection of Environmental Toxins
Under the editorial guidance of world-renowned food analysis expert, Leo M.L. Nollet with Fidel Toldrà, 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.

Zielgruppe

Meat and fish processing industry; researchers and academicians.

Autoren/Hrsg.

Nollet, Leo M.L.

Toldra, Fidel

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

CHEMISTRY AND BIOCHEMISTRY
Importance of Analysis and Some Basic Concepts, D.A. Ledward

Amino Acids, M.C. Aristoy and F. Toldrá

Peptides, M.C. Aristoy, M.A. Sentandreu, and F. Toldrá

Proteins, M.L. Greaser

Proteomics, K. Hollung, E. Veiseth, X. Jia, and E.M. Faergestad

Muscle Enzymes: Proteinases, G.H. Geesink and E. Veiseth

Muscle Enzymes: Exopeptidases and Lipases, F. Toldrá, MA. Sentandreu, and M. Flores
Muscle Enzymes: Glycohydrolases, V.S.L. Houtellier
Fatty Acids, K. Raes and S. De Smet

Triacylglycerols, S.B. Smith and R.K. Tume

Analysis of Phospholipids in Muscle Foods, J. Ruiz, E. Muriel, T. Perez-Palacios, and T. Antequera
Cholesterol and Cholesterol Oxides in Meat and Meat Products, N. Bragagnolo
Determination of Oxidation, M. Estévez, D. Morcuende, and S. Ventanas
Aroma, J.S. Elmore
Carbohydrates, J.T. Keeton, H. Benli, and A.E. Claflin

Nucleotides and Its Derived Compounds, M.C. Aristoy and F. Toldrá
PROCESSING CONTROL

Basic Composition: Rapid Methodologies, A. Teixeira
Moisture and Water-Holding Capacity, K.O. Honikel
Microstructure of Muscle Foods, I. Pérez-Munuera, V. Larrea, A. Quiles, and M.A. Lluch
Physical Sensors and Techniques, J.P. Renou
NUTRITIONAL QUALITY

Composition and Calories, K.O. Honikel
Essential Amino Acids, M.C. Aristoy and F. Toldrá
Trans and n-3 Fatty Acids, J.A.M. Prates and R.J.B. Bessa
Vitamins, Y.-N. Kim, D.W. Giraud, and J.A. Driskell
Minerals and Trace Elements, A. Alegría, R. Barberá, M.J. Lagarda, and R. Farré
SENSORY QUALITY

Color Measurements on Muscle-Based Foods, J.A. Pérez-Alvarez and J. Fernández-López
Measuring Meat Texture, M.B. Solomon, J.S. Eastridge, E.W. Paroczay, and B.C. Bowker
Techniques for Sampling and Identification of Volatile Compounds Contributing to Sensory Perception, S.M. Van Ruth
Sensory Descriptors, G.R. Nute
Sensory Perception, R. Deliza and M.B.A. Gloria
Sensory Aspects of Cooked Meats, N.N. Terra, R.M.L. De Campos, and P.C.B. Campagnol
SAFETY

Methods for Evaluating Microbial Flora in Muscle Foods, D.Y.C. Fung
Methods to Predict Spoilage of Muscle Foods, G. Duffy, A. Dolan, and C.M. Burgess
Microbial Foodborne Pathogens, M. Mataragas, D. Kagli, and G.J.E. Nychas
Parasites, A. Näreaho
Mycotoxin Analysis in Muscles, J.D. Bailly and P. Guerre
Detection of Genetically Modified Organisms, A. Germini, A. Tonelli, and S. Rossi
Detection of Adulterations: Addition of Foreign Proteins, M.C.G. López and M.L.M. Alegre
Stable Isotope Analysis for Meat Authenticity and Origin Check, H.L. Schmidt, A. Rossmann, S. Rummel, and N. Tanz
Determination of Persistent Organic Pollutants in Meat, A.L. Iamiceli, I. Fochi, G. Brambilla, and A. Di Domenico
Growth Promoters, M. Reig and F. Toldrá
Antibiotic Residues in Muscle Tissues of Edible Animal Products, E. Verdon
Index