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Handbook of Analysis of Edible Animal By-Products.
While muscle foods are the more commonly consumed portion of an animal, animal by-products such as the entrails and internal organs are also widely consumed. This handbook, unique in the world, provides food scientists with a full overview of the tools available for the analysis of these by-products...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken :
CRC Press,
2011.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Contents; Preface; Editors; Contributors; Chapter 1: Introduction--Offal Meat: Definitions, Regions, Cultures, and Generalities; Chapter 2: Food-Grade Proteins from Animal By-Products: Their Usage and Detection Methods; Chapter 3: Analysis of Rendered Fats; Chapter 4: Analysis of Cholesterol in Edible Animal By-Products; Chapter 5: Oxidation; Chapter 6: Color Measurements on Edible Animal By-Products and Muscle-Based Foods; Chapter 7: Composition and Calories; Chapter 8: Essential Amino Acids; Chapter 9: Fatty Acids; Chapter 10: Vitamins; Chapter 11: Minerals and Trace Elements.
- Chapter 12: Spoilage DetectionChapter 13: Microbial Foodborne Pathogens; Chapter 14: Mycotoxins and Toxins; Chapter 15: Detection of Bone in Meat; Chapter 16: Detection of Adulterations: Identification of Animal Species; Chapter 17: Detection of Neuronal Tissues and Other Non-Muscle Tissues with Respect to TSE; Chapter 18: Residues of Food Contact Materials; Chapter 19: Growth Promoters; Chapter 20: Antibiotics; Chapter 21: Environmental Contaminants: Pesticides; Chapter 22: Environmental Contaminants: Heavy Metals.
- Chapter 23: Environmental Contaminants: Polychlorinated Biphenyls in Edible Animal By-ProductsBack Cover.