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020 _a9781071635735
_9978-1-0716-3573-5
024 7 _a10.1007/978-1-0716-3573-5
_2doi
050 4 _aTX341-641
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072 7 _aTEC012000
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245 1 0 _aFunctional Meat Products
_h[electronic resource] /
_cedited by Silvani Verruck, Eliane Teixeira Marsico.
250 _a1st ed. 2024.
264 1 _aNew York, NY :
_bSpringer US :
_bImprint: Humana,
_c2024.
300 _aXVI, 217 p. 50 illus., 43 illus. in color.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
341 0 _bTable of contents navigation
_2onix
341 0 _bSingle logical reading order
_2onix
341 0 _bShort alternative textual descriptions
_2onix
341 0 _bUse of color is not sole means of conveying information
_2onix
341 0 _bUse of high contrast between text and background color
_2onix
341 0 _bNext / Previous structural navigation
_2onix
341 0 _bAll non-decorative content supports reading without sight
_2onix
347 _atext file
_bPDF
_2rda
490 1 _aMethods and Protocols in Food Science,
_x2662-9518
505 0 _aProbiotic Fermented Meat Products -- Probiotic Emulsified Meat Products -- Prebiotic Meat Products -- Synbiotic Fermented Meat Products -- Fermented And Structured Meat Products With Dietary Fibers For Reducing Fat Content -- Emulsified Meat Product With Oleogels For Reducing Saturated Fat Conten -- Emulsified Meat Product With Fibers For Reducing Fat Content -- Analysis Of Thiamine, Riboflavin And Nicotinic Acid In Meat Analysis Of B-Complex Vitamins In Meat -- Natural Additives In Meat Products As Antioxidants And Antimicrobials -- In Vitro And In-Model Evaluation Of The Antimicrobial Activity Of Lactic Acid Bacteria Protective Cultures To Replace Nitrite In Dry Fermented Sausages -- Reduced Sodium Meat Products -- Direct Method For Simultaneous Analysis Of Cholesterol And Cholesterol Oxides By Hplc In Meat And Meat Products -- The Long-Lasting Potential Of The Dnph Spectrophotometric Method For Protein-Derived Carbonyl AnalysisIn Meat And Meat Products -- Functional Molecules Obtained By Membrane Technology -- Bioactive Peptides Obtained From Meat Products.
520 _aThis volume details the most up-to-date methods and protocols on how to manufacture functional meat products. Chapters guide researchers through functional meat products, probiotics, prebiotics, analytical methods, innovative fat reduction techniques, and the utilization of natural additives and bioactive compounds. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge, Functional Meat Products aims to be a comprehensive guide for researchers and professionals in the food industry looking to explore and contribute to the development of healthier and more innovative meat products.
532 8 _aAccessibility summary: This PDF does not fully comply with PDF/UA standards, but does feature limited screen reader support, described non-text content (images, graphs), bookmarks for easy navigation and searchable, selectable text. Users of assistive technologies may experience difficulty navigating or interpreting content in this document. We recognize the importance of accessibility, and we welcome queries about accessibility for any of our products. If you have a question or an access need, please get in touch with us at accessibilitysupport@springernature.com.
532 8 _aNo reading system accessibility options actively disabled
532 8 _aPublisher contact for further accessibility information: accessibilitysupport@springernature.com
650 0 _aFood science.
650 1 4 _aFood Science.
700 1 _aVerruck, Silvani.
_eeditor.
_0(orcid)0000-0003-0266-5885
_1https://orcid.org/0000-0003-0266-5885
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
700 1 _aTeixeira Marsico, Eliane.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
710 2 _aSpringerLink (Online service)
773 0 _tSpringer Nature eBook
776 0 8 _iPrinted edition:
_z9781071635728
776 0 8 _iPrinted edition:
_z9781071635742
776 0 8 _iPrinted edition:
_z9781071635759
830 0 _aMethods and Protocols in Food Science,
_x2662-9518
856 4 0 _uhttps://doi.org/10.1007/978-1-0716-3573-5
912 _aZDB-2-PRO
999 _c8032
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