Author: Richard Leroy HelmerPublisher:
ISBN:
Category : Sausages
Languages : en
Pages : 144
Book Description
Factors Affecting the Stability of Sausage Emulsion
Author: Richard Leroy HelmerPublisher:
ISBN:
Category : Sausages
Languages : en
Pages : 144
Book Description
Effect of Chopping Temperature on the Stability of Sausage Emulsion
Author: Robert Lewis SaffleA Study of Factors Effecting [sic] Stability and Quality Characteristics in Sausage Systems
![A Study of Factors Effecting [sic] Stability and Quality Characteristics in Sausage Systems PDF](https://books.google.com/books/content/images/frontcover/dW9AOAAACAAJ?fife=w80-h100)
Author: Delos Delaney BrownPublisher:
ISBN:
Category : Sausages
Languages : en
Pages : 1020
Book Description
Food Chemistry, Third Edition
Author: Owen R. FennemaPublisher: CRC Press
ISBN: 9780824796914
Category : Technology & Engineering
Languages : en
Pages : 1096
Book Description
"Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems. Third Edition furnishes completely new chapters on proteins, dispersions, enzymes, vitamins, minerals, animal tissue, toxicants, and pigments."
Meat Science
Author: R. A. LawriePublisher: Elsevier
ISBN: 1483279561
Category : Technology & Engineering
Languages : en
Pages : 288
Book Description
Meat Science, Fourth Edition focuses on the science of meat, from the initiation of life in the meat animal to the absorption of its nutrients by the human consumer. This edition updates the topics on hormonal control of reproduction and growth, pre-slaughter stress, modes of stunning and bleeding, refrigeration, eating quality, and consumer health. A section has been added on the electrical stimulation of carcasses post-mortem, emphasizing the differing susceptibility of individual muscles to cold shock on the one hand and to undergo conditioning changes on the other. The developments, such as the mechanical recovery of meat, its modification by high pressure, its reformation after controlled comminution, and incorporation with it of proteins from abattoir waste or non-meat sources are also elaborated in this book. This publication is beneficial to students and individuals researching on the food science of meat.
Fennema's Food Chemistry
Author: Srinivasan DamodaranPublisher: CRC Press
ISBN: 1420020528
Category : Technology & Engineering
Languages : en
Pages : 1158
Book Description
This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry once again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new editors and contributors, who are recognized experts in their fields. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. The fourth edition presents an entirely new chapter, Impact of Biotechnology on Food Supply and Quality, which examines the latest research in biotechnology and molecular interactions. Two former chapters receive extensive attention in the new edition including Physical and Chemical Interactions of Components in Food Systems (formerly “Summary: Integrative Concepts”) and Bioactive Substances: Nutraceuticals and Toxicants (formerly “Toxic Substances”), which highlights bioactive agents and their role in human health and represents the feverish study of the connection between food and health undertaken over the last decade. It discusses bioactive substances from both a regulatory and health standpoint. Retaining the straightforward organization and detailed, accessible style of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavor, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk and the postmortem physiology of edible muscle and postharvest physiology of plant tissues. Useful appendices provide keys to the international system of units, conversion factors, log P values calculation, and the Greek alphabet.
Sausage Manufacture
Author: E EssienPublisher: Woodhead Publishing
ISBN: 1855737167
Category : Technology & Engineering
Languages : en
Pages : 104
Book Description
Sausage manufacture: principles and practice provides a concise and authoritative guide to manufacturing high-quality products for the consumer. It begins by considering issues of definition and the market trends which determine how consumers define quality. The book then discusses product formulation, describing the essential recipe information for the main types of sausage. The chapter also includes the calculations required for mandatory product labelling in the EU.Chapter 4 reviews the key stages in production from raw material procurement through chopping, filling and cooking to storage and distribution. Building on this foundation, the following chapter outlines good practice in safety and quality assurance.The final chapter reviews recent product development and novel products such as organic, vegetarian and low fat sausages which have emerged to meet changing consumer requirements. The book concludes with a series of useful appendices listing permitted additives, sample quality assurance and HACCP systems documentation.Written by an experienced industry professional, Sausage manufacture: principles and practice is a standard guide to good practice for manufacturers. Provides a concise and authoritative guide to manufacturing high-quality sausage products for the consumer Discusses issues of definition, market trends, product formulation, and the calculations required for mandatory product labelling in the EU Reviews key stages in sausage production and outlines good practice in safety and quality assurance
Rapid Method to Determine Stability of Sausage Emulsions and Effects of Processing Temperatures and Humidities
Author: Robert Lewis SaffleHydrophobic Interactions in Food Systems
Author: Shuryo NakaiPublisher: CRC Press
ISBN: 1351081764
Category : Science
Languages : en
Pages : 198
Book Description
This book aims to assist scientists in the field in reviewing and updating their information, and will prompt them to adopt a unified quantitative approach to the study of hydrophobic interactions in food systems. The first part of this monograph reviews the current knowledge on the topic, and the second part of the monograph presents in some detail, an example of the application of hydrophobic concept to a particular food system, namely muscle proteins.
Muscle as Food
Author: Bozzano G LuisaPublisher: Elsevier
ISBN: 0323139531
Category : Cooking
Languages : en
Pages : 472
Book Description
Emphasizing the properties of meat proteins, this volume has a broad-based examination of the factors that affect the process of converting muscle to meat. Unlike some books dealing with this subject, _p_Muscle as Food provides two complete chapters on the unique properties of poultry and fish muscle. Among the topics covered are:properties of the contractile proteinsbiochemical and physical changes during the conversion processchanges occuring during storage and preservationfunctional properties of the myofibrillar systemsensory and nutritional composition.This volume is a valuable teaching tool and reference source for students and researchers in the food, meat, and animal sciences.