Articles liés à Studies on Texture of Some Foods: Beef and Camel meat...

Studies on Texture of Some Foods: Beef and Camel meat Burger & Sausage, Texture, Freshness tests, Physicochemical, Microbiological and Sensory propertie - Couverture souple

Abdel-Rafee Mahmoud Saleh, Wael; Sharoba, Ashraf Mahdy; - Hassan H.A. El-Tanahy, Hammam E.M. Bahlol

 
9783659185953: Studies on Texture of Some Foods: Beef and Camel meat Burger & Sausage, Texture, Freshness tests, Physicochemical, Microbiological and Sensory propertie
Couverture souple
ISBN 10 : 3659185957 ISBN 13 : 9783659185953
Editeur : LAP LAMBERT Academic Publishing, 2012

Synopsis

Food texture is important in product development, quality control, sensory testing, and process engineering. Fortunately, there have been efforts to fully characterize the texture of many food products with methods such as Texture Profile Analysis (TPA). Knowing how to effectively characterize the texture of a food product allows one to constantly improve formulations, processing methods, product stability, and shelf life. Camel meat is healthier as they produce carcasses with less fat as well as having less levels of cholesterol in fat than other meat animals, This is an important factor in reducing the risk of cardiovascular disease, which is related to saturated fat consumption, Camel meat is also used for remedial purposes for diseases such as hyperacidity, hypertension, pneumonia and respiratory disease as well as an aphrodisiac. There for in this book meat (beef and camel) were used to prepare burger and sausage blends at different ratios of defatted soybean flour use in producing burger and sausage.

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Présentation de l'éditeur

Food texture is important in product development, quality control, sensory testing, and process engineering. Fortunately, there have been efforts to fully characterize the texture of many food products with methods such as Texture Profile Analysis (TPA). Knowing how to effectively characterize the texture of a food product allows one to constantly improve formulations, processing methods, product stability, and shelf life. Camel meat is healthier as they produce carcasses with less fat as well as having less levels of cholesterol in fat than other meat animals, This is an important factor in reducing the risk of cardiovascular disease, which is related to saturated fat consumption, Camel meat is also used for remedial purposes for diseases such as hyperacidity, hypertension, pneumonia and respiratory disease as well as an aphrodisiac. There for in this book meat (beef and camel) were used to prepare burger and sausage blends at different ratios of defatted soybean flour use in producing burger and sausage.

Biographie de l'auteur

Eng. WAEL ABDEL- RAFEE SALEH is a Food Eng. in Banha University. Ass. Prof. Ashraf M. Sharoba is Ass. Prof. in the Food Science Department, Faculty of Agriculture, Benha Univ., Egypt, Dr.Sharoba filed is Food Engineering, food rheology and texture.Prof. Hammam Bahlol and Prof. Hassan El-Tanahy, they are professor’s of Food Tech. in Benha Univ..

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2012
Langue
anglais
ISBN 10 
3659185957
ISBN 13 
9783659185953
Reliure
Broché
Nombre de pages
180
Coordonnées du fabricant
non disponible
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