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Handbook of Fermented Meat and Poultry.
Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented me...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | , , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken :
Wiley,
2014.
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| Edición: | 2nd ed. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000Mu 4500 | ||
|---|---|---|---|
| 001 | EBOOKCENTRAL_ocn894171679 | ||
| 003 | OCoLC | ||
| 005 | 20240329122006.0 | ||
| 006 | m o d | ||
| 007 | cr |n||||||||| | ||
| 008 | 141101s2014 xx of 000 0 eng d | ||
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| 020 | |a 9781118522684 | ||
| 020 | |a 1118522680 | ||
| 029 | 1 | |a DEBBG |b BV044071170 | |
| 029 | 1 | |a DEBSZ |b 431811938 | |
| 035 | |a (OCoLC)894171679 | ||
| 050 | 4 | |a TP371.44 .H357 2015 | |
| 082 | 0 | 4 | |a 664.024 |
| 084 | |a TEC012000 |2 bisacsh | ||
| 049 | |a UAMI | ||
| 100 | 1 | |a Toldrá, Fidel. | |
| 245 | 1 | 0 | |a Handbook of Fermented Meat and Poultry. |
| 250 | |a 2nd ed. | ||
| 260 | |a Hoboken : |b Wiley, |c 2014. | ||
| 300 | |a 1 online resource (534 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Cover; Title Page; Copyright; Contents; List of Contributors; Preface; Part I Meat Fermentation Worldwide: Overview, Production, and Principles; Chapter 1 Dry-Fermented Sausages and Ripened Meats: An Overview; 1.1 Introduction; 1.2 Fermented sausages and ripened meats around the world; 1.3 The importance of fermented sausages; Acknowledgement; References; Chapter 2 Production and Consumption of Fermented Meat Products; 2.1 Introduction; 2.2 Current products; 2.3 The Future; References; Chapter 3 Principles of Meat Fermentation; 3.1 Introduction; 3.2 Fermentation. | |
| 505 | 8 | |a 3.3 Factors influencing fermentation3.4 Proteolysis; 3.5 Lipolysis; 3.6 Antagonistic effects; References; Chapter 4 Principles of Curing; 4.1 Definition of curing; 4.2 History of curing; 4.3 Legislation; 4.4 Chemistry of nitrite and nitrate; 4.5 Nitrite and nitrate in meat products; 4.6 Nitrosomyoglobin (NOMb); 4.7 N-nitrosamine formation; 4.8 Conclusion; References; Chapter 5 Principles of Drying; 5.1 Introduction; 5.2 Basic principles of drying; 5.3 Hurdle technology applied to dried meat and poultry products; 5.4 Fundamentals of the drying of meat and poultry products. | |
| 505 | 8 | |a 5.5 Drying kinetics modeling5.6 Air conditioning and circulation in meat drying; References; Chapter 6 Principles of Smoking; 6.1 Introduction; 6.2 Wood-smoke composition; 6.3 The preserving effect; 6.4 The flavoring effect; 6.5 Benefits and risks; 6.6 Food engineering approach; 6.7 Smoking procedures; References; Part II Raw Materials; Chapter 7 The Biochemistry of Meat and Fat; 7.1 Introduction: muscle structure; 7.2 Meat composition; 7.3 Muscle proteases and lipases; 7.4 Adipose tissue lipases; 7.5 Post mortem muscle metabolism and quality; References; Chapter 8 Ingredients. | |
| 505 | 8 | |a 8.1 Introduction8.2 Lean; 8.3 Fat; 8.4 Factors affecting the suitability of lean and fat for processing; 8.5 Other ingredients; References; Chapter 9 Additives; 9.1 Introduction; 9.2 Acids and related additives; 9.3 Antioxidants; 9.4 Colorants; 9.5 Emulsifiers; 9.6 Flavor enhancers; 9.7 Flavoring agents; 9.8 Preservatives; 9.9 Multipurpose additives: phosphates; References; Chapter 10 Spices and Seasonings; 10.1 Introduction; 10.2 Ethnic preferences; 10.3 Commonly used spices in processed meats; 10.4 Botanical properties; 10.5 Product forms and appearances; 10.6 Chemical properties. | |
| 505 | 8 | |a 10.7 Quality standards10.8 Sensory properties; 10.9 Applications in fermented meat processing; 10.10 Conclusion; References; Chapter 11 Casings; 11.1 Introduction; 11.2 Natural casings; 11.3 Artificial casings; 11.4 Regulatory compliance; 11.5 Handling casings; 11.6 Quality determination; 11.7 Conclusion; References; Part III Microbiology and Starter Cultures; Chapter 12 Microorganisms in Traditional Fermented Meats; 12.1 Introduction; 12.2 Traditional sausage manufacture; 12.3 Description of ecosystems; 12.4 Identification of technological microbiota; 12.5 Conclusion; References. | |
| 500 | |a Chapter 13 The Microbiology of Fermentation and Ripening. | ||
| 520 | |a Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped int. | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Fermented foods |v Handbooks, manuals, etc. | |
| 650 | 0 | |a Meat |x Preservation |v Handbooks, manuals, etc. | |
| 650 | 0 | |a Fermentation |v Handbooks, manuals, etc. | |
| 650 | 6 | |a Aliments fermentés |v Guides, manuels, etc. | |
| 650 | 6 | |a Viande |x Conservation |v Guides, manuels, etc. | |
| 650 | 6 | |a Fermentation |v Guides, manuels, etc. | |
| 650 | 7 | |a Fermentation |2 fast | |
| 650 | 7 | |a Fermented foods |2 fast | |
| 650 | 7 | |a Meat |x Preservation |2 fast | |
| 655 | 7 | |a Handbooks and manuals |2 fast | |
| 700 | 1 | |a Hui, Y. H. | |
| 700 | 1 | |a Astiasaran, Iciar. | |
| 700 | 1 | |a Sebranek, Joseph. | |
| 700 | 1 | |a Talon, Regine. | |
| 758 | |i has work: |a Handbook of fermented meat and poultry (Text) |1 https://id.oclc.org/worldcat/entity/E39PCFRFWH6jVx9vGytVx4wMrm |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |a Toldrá, Fidel. |t Handbook of Fermented Meat and Poultry. |d Hoboken : Wiley, ©2014 |z 9781118522691 |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=1826892 |z Texto completo |
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL1826892 | ||
| 994 | |a 92 |b IZTAP | ||