Springer us copernicus jun 1999 (4 résultats)

Buch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware Springer-Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 180 pp. Englisch.

Buch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -A major challenge for the meat and seafood industries continues to be that of pro ducing high-quality, wholesome products. Consumers' demand for reduced-fat, low-fat, and fat-free meats (red meat, poultry, and seafood) with acceptable flavor, texture, and other sensory characteristics or those similar to typical, traditional high-fat meats has im parted further urgency to rising to this challenge. Consequently, meat scientists strive to develop different antemortem strategies as well as to improve on existing postmortem processing technologies in order to meet this consumer demand. While the microbiological quality of meat, meat products, and seafoods is important from a food safety standpoint, it is the physicochemical attributes and the interactions of the various chemical components of muscle and ingredients which directly influence the product palatability and consumer acceptability. Virtually every step in production and processing, including animal dietary regime, antemortem stress conditions, postmortem handling, product formulation, temperature of processing, packaging, and storage, affects the quality attributes of muscle foods.Springer-Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 444 pp. Englisch.…

Buch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -Ethnic and international foods have gradually been integrated into the daily diet in North America. However, the existing literature of flavor characteristics and chemistry of such foods remains fragmentary and diverse. This book presents a summary of the current status of knowledge in this area.Springer-Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 284 pp. Englisch.…

Buch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -This book addresses a fundamental understanding of heat and mass (moisture and oil) transport mechanisms in the frying of foods and of the physical and chemical changes that occur in the product and oil during the process. Different types of fryers are described in detail, product quality attribute measurement on-line is assessed, modeling and simulation of batch and continuous frying systems are covered in detail, and process control application is described. Color plates.Springer-Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 376 pp. Englisch.…