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Title Improving food composition data by standardizing calculation methods
Author Öhrvik, Veronica
Publisher Nordic Council of Ministers
Release 2015-09-02
Category Business & Economics
Total Pages 56
ISBN 9289343125
Language English, Spanish, and French
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Book Summary:

Food composition data is important in nutritional policy making. However, food analyses are expensive and to use analysed values only is not economically justifiable; hence recipe calculations are important for the quality of food composition databases. The aim with this project, financed by the Nordic Council of Ministers, was to improve and standardize the recipe calculation method. A general recipe calculation method was developed, implemented and validated by comparing analysed and calculated content. The method and the foods recalculated within the project will be used in national dietary surveys and are available to the public through the national food composition databases. This report may be used as a guide through recipe calculations. Furthermore, the importance of well-structured methods for recipe calculations and possible consequences otherwise are highlighted.

Title Encyclopedia of Meat Sciences
Author
Publisher Elsevier
Release 2014-07-22
Category Technology & Engineering
Total Pages 1712
ISBN 0123847346
Language English, Spanish, and French
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Book Summary:

The Encyclopedia of Meat Sciences, Second Edition, prepared by an international team of experts, is a reference work that covers all important aspects of meat science from stable to table. Its topics range from muscle physiology, biochemistry (including post mortem biochemistry), and processing procedures to the processes of tenderization and flavor development, various processed meat products, animal production, microbiology and food safety, and carcass composition. It also considers animal welfare, animal genetics, genomics, consumer issues, ethnic meat products, nutrition, the history of each species, cooking procedures, human health and nutrition, and waste management. Fully up-to-date, this important reference work provides an invaluable source of information for both researchers and professional food scientists. It appeals to all those wanting a one-stop guide to the meat sciences. More than 200 articles covering all areas of meat sciences Substantially revised and updated since the previous edition was published in 2004 Full color throughout

Dry Cured Meat Products by Fidel Toldrá

Title Dry Cured Meat Products
Author Fidel Toldrá
Publisher John Wiley & Sons
Release 2008-02-28
Category Technology & Engineering
Total Pages 244
ISBN 0470384891
Language English, Spanish, and French
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Book Summary:

meat science, meat manufacturing, meat technology, meat quality, meat safety, food safety

Pork by Paulo E.S. Munekata

Title Pork
Author Paulo E.S. Munekata
Publisher CRC Press
Release 2021-09-02
Category Technology & Engineering
Total Pages 478
ISBN 1000428362
Language English, Spanish, and French
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Book Summary:

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.

Title Handbook of Food Analysis Two Volume Set
Author Leo M.L. Nollet
Publisher CRC Press
Release 2015-06-10
Category Science
Total Pages 1568
ISBN 1482297841
Language English, Spanish, and French
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Book Summary:

Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in

Food and Nutrition in Practice by Isobel Cole-Hamilton

Title Food and Nutrition in Practice
Author Isobel Cole-Hamilton
Publisher Heinemann
Release 1987
Category Nutrition
Total Pages 176
ISBN 9780435420406
Language English, Spanish, and French
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Book Summary:

Suitable for GCSE Food and Nutrition syllabuses and Standard Grade courses, this textbook adopts a healthy-eating approach to nutrition. It contains a range of information, data and activities, presented through illustrations, photographs and diagrams.

Handbook of Food Proteins by Glyn O. Phillips

Title Handbook of Food Proteins
Author Glyn O. Phillips
Publisher Elsevier
Release 2011-09-09
Category Technology & Engineering
Total Pages 464
ISBN 0857093630
Language English, Spanish, and French
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Book Summary:

Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume. The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on a particular protein ingredient or group of ingredients covering their origins, production, properties and applications. The proteins discussed are caseins, whey proteins, gelatin and other meat-derived protein ingredients, seafood proteins, egg proteins, soy proteins, pea and other legume proteins, mycoprotein, wheat gluten, canola and other oilseed proteins, algal proteins and potato protein. A chapter on texturised vegetable proteins completes the volume. Innovative products and potential methods for improving nutrition and diet using these proteins are described. With its distinguished editors and international team of expert contributors Handbook of food proteins is an invaluable reference tool for professionals using food protein ingredients for both food and other applications. An authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry Chapters each focus on a particular protein ingredient or group of ingredients Innovative products and potential methods for improving nutrition and diet using proteins is also described

Title Nutritive Value of Foods
Author
Publisher
Release 2002
Category Food
Total Pages
ISBN
Language English, Spanish, and French
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Nutritive Value of Foods by Susan E. Gebhardt

Title Nutritive Value of Foods
Author Susan E. Gebhardt
Publisher U.S. Government Printing Office
Release 2002
Category Health & Fitness
Total Pages 95
ISBN
Language English, Spanish, and French
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Book Summary:

Gives in tabular form the nutritive values for household measures of commonly used foods. Data are from the United States Department of Agriculture Nutrient Database for Standard Reference, Release 13.