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£147.95

CRC Press Handbook of Muscle Foods Analysis

Name: Handbook of Muscle Foods Analysis
Brand: CRC Press
Price: 147.95 GBP
Availability: InStock

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Description

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 ToxinsUnder 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. About the Author University College Ghent, Applied Engineering Sciences, Belgium Instituto de Agroquimica y Technologia de Alimentos (CSIC), Valencia, Spain

Product Specifications

Brand: CRC Press
Format: hardcover
ASIN: 1420045296
Category: Books > Subjects > Food & Drink > Diets & Healthy Eating > Low Fat
Domain: Amazon UK
Release Date: 10 November 2008
Listed Since: 05 February 2007

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CRC Press Handbook of Muscle Foods Analysis

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