Author: Academia Brasileira de LetrasPublisher:
ISBN:
Category : Brazilian literature
Languages : en
Pages : 678
Book Description
National Library of Medicine Current Catalog
Author: National Library of Medicine (U.S.)Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1170
Book Description
First multi-year cumulation covers six years: 1965-70.
Revista Forestal
Author: Revista
Author: Academia Brasileira de LetrasPublisher:
ISBN:
Category : Brazilian literature
Languages : en
Pages : 678
Book Description
Author: Library List
Author: National Agricultural Library (U.S.)Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 170
Book Description
Novel Technologies in Food Science
Author: Anna McElhattonPublisher: Springer Science & Business Media
ISBN: 1441978801
Category : Technology & Engineering
Languages : en
Pages : 433
Book Description
The book covers novel technologies, including high pressure, antimicrobials, and electromagnetism, and their impact.
Pork
Author: Paulo E.S. MunekataPublisher: CRC Press
ISBN: 1000428362
Category : Technology & Engineering
Languages : en
Pages : 384
Book Description
The processing of pork is a common technological practice that modifies the taste, flavor, texture and color of raw pork meat. Due to pork’s accessible price and versatility, the manufacture of pork products to offer a variety of options to consumers is an important strategy of the meat industries in this sector to improve profits and expand into new markets at the local, regional and international levels. The diversity of pork products reflects the diversity and history of many local cultures around the world, as well as a growing interest in preserving traditional processing practices. Pork: Meat Quality and Processed Meat Products delves into the various kinds of pork and the methods used to prepare it for consumption, including fresh meat products, fermented sausages, dry-cured products, blood sausages and cooked sausages. Each category starts with a specific raw material (entire cut vs. minced pork meat) to which is added a unique combination of ingredients (e.g., sodium chloride, starter cultures, blood, seasoning and spices). The method of processing (such as salting, drying, thermal processing and fermenting) takes consumer tastes and storage needs into account, as well as how each product will be consumed (cooked, sliced, spread and as an ingredient in other dishes, for instance). Consequently, a wide range of products made from pork are currently being produced worldwide. Added to this is the increasing importance of ingredients and health factors to consumers; the resulting demand for products that address specific health concerns is having a significant impact on research into and the production of pork meat products. Key Features: Comprehensively presents and discusses the wealth of information about pork products Includes specific details about the processing, quality of final products and innovation in the industry Presents innovative, health-oriented approaches to making traditional and commercial pork products Discusses healthier pork meat products that address consumer trends and government recommendations The production of health-oriented pork products is an emerging and promising investigation area with a direct impact on the currect market for meat products.
Energy Data Base
Author: Handbook of Dough Fermentations
Author: Karel KulpPublisher: CRC Press
ISBN: 9780203911884
Category : Technology & Engineering
Languages : en
Pages : 328
Book Description
Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures. This unique reference examines statistical market trends for fermented cereal, yeast, and natural and sourdough products. It pinpoints areas of potential for products and foods using fermentation science and analyzes the application of starters in the production of specific products.
Food Industry
Author: Innocenzo MuzzalupoPublisher: BoD – Books on Demand
ISBN: 9535109111
Category : Business & Economics
Languages : en
Pages : 762
Book Description
Due to the increase in world population (more than seven billion inhabitants) the global food industry has the largest number of demanding and knowledgeable consumers. This population requires food products that fulfill the high quality standards established by the food industry organizations. Food shortages threaten human health, and also the disastrous extreme climatic events make food shortages even worse. This collection of articles is a timely contribution to issues relating to the food industry. The objective of this book is to provide knowledge appropriate for students, university researchers, and in general, for anyone wishing to obtain knowledge of food processing and to improve the food product quality.