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Meat is a unique biological material with a central importance in
nutrition and health. Advances in Meat Processing Technology merges
the expertise of meat scientists and food engineers in a holistic
approach toward the processing of meat. The meat industry strives
to deliver consistent high quality and safe meat products. Readers
can benefit from knowledge generated by meat science researchers by
achieving a greater understanding of the nature of meat, and the
engineering technology required for meat processing. This book
comprises 17 full chapters that provide up-to-date and fundamental
information on current topics in meat processing. This inculdes
novel technologies, such as the application of pulsed electric
field, meat stretching and shaping, ultrasound and high pressure.
In addition, analytical techniques such as Raman spectroscopy and
NMR are enabling considerable advancement of knowledge in meat
science and in meat processing. Written by world renowned experts
in their fields, this contemporary collective work assembles the
state of current knowledge that is of importance to both industry
and academia.
In the last decade, there has been substantial research dedicated
towards prospecting physiochemical, nutritional and health
properties of novel protein sources. In addition to being driven by
predictions of increased population and lack of a parallel increase
in traditional protein sources, main drivers for the rise in novel
proteins/ novel foods research activities is linked to significant
changes in young consumers' attitudes toward red meat consumption
and their interest in new alternative protein products. Alternative
Proteins: Safety and Food Security Considerations presents
up-to-date information on alternative proteins from non-meat
sources and examines their nutritional and functional roles as food
sources and ingredients. Emphasis is placed on the safety of these
novel proteins and an evaluation of their potential contribution to
food security. Motivations for novel proteins and restrictions for
their use are also discussed. Key Features: Explains potential
improvements to alternative proteins through the employment of
novel processing techniques. Contains the first review on keratin
as an alternative protein source. Explores first comprehensive
evaluation of the religious aspects of novel proteins. Describes
methods for the detection and evaluation of health hazards.
Discusses guidelines, regulatory issues and recommendations for
food safety Additionally, this book covers fundamental and recent
developments in the production of alternative proteins, and
examines safety and consumer acceptability wherever information is
available. The sources and processing options for alternative
proteins and their impact on final product characteristics are also
covered. A collective contribution from international researchers
who are active in their field of research and have made significant
contributions to the the food sciences, this book is beneficial to
any researcher interested in the the food science and safety of
alternative proteins.
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Paperback
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R398
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Discovery Miles 3 300
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