標(biāo)題: Titlebook: Methods to Assess the Quality of Meat Products; José Manuel Lorenzo,Rubén Domínguez,Paulo E.S. Mun Book 2022 The Editor(s) (if applicable) [打印本頁(yè)] 作者: invoke 時(shí)間: 2025-3-21 17:51
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書目名稱Methods to Assess the Quality of Meat Products讀者反饋
書目名稱Methods to Assess the Quality of Meat Products讀者反饋學(xué)科排名
作者: 蕁麻 時(shí)間: 2025-3-21 20:29
Nitrate and Nitrite,uct is very important..Consequently, this chapter gives a comprehensive vision of the procedure for the determination of residual nitrate and nitrite in cured meat products. All stages are described in detail so that the conditions proposed by us can be reproduced by other researchers.作者: callous 時(shí)間: 2025-3-22 03:37
Biogenic Amines,romatography which employs a cation-exchange column for BA separation and with a post-column system for the derivatization process using o-phthalaldehyde as a derivatizing reagent..This method showed an appropriate, precise, fast, and versatile procedure to determine nine BA simultaneously in different matrices of meat products.作者: Orthodontics 時(shí)間: 2025-3-22 04:42 作者: Angioplasty 時(shí)間: 2025-3-22 12:11
2662-950X ation advice from the experts.This volume provides standardize analytical processes and techniques used for the analysis of meat and meat products. Chapters guide readers through methods on different chemical parameters, measurement of pH, correct determination of texture parameters in different mea作者: 四目在模仿 時(shí)間: 2025-3-22 14:54 作者: 沉默 時(shí)間: 2025-3-22 21:05
Spectrophotometric Analysis of Protein Carbonyls,drazine (DNPH) method is the most widely used among food scientists for the quantification of protein carbonyls. Therefore, this chapter aims to provide a detailed description of the abovementioned determination which involves a simultaneous quantification of total protein carbonyls and total protein content in a given sample.作者: 國(guó)家明智 時(shí)間: 2025-3-22 22:11 作者: 四海為家的人 時(shí)間: 2025-3-23 02:11 作者: oxidant 時(shí)間: 2025-3-23 09:06 作者: muffler 時(shí)間: 2025-3-23 12:30 作者: 脆弱么 時(shí)間: 2025-3-23 14:01 作者: 單獨(dú) 時(shí)間: 2025-3-23 21:53 作者: Hiatus 時(shí)間: 2025-3-24 00:31 作者: 巨碩 時(shí)間: 2025-3-24 03:50 作者: flaggy 時(shí)間: 2025-3-24 10:25 作者: 有限 時(shí)間: 2025-3-24 12:36 作者: 冒失 時(shí)間: 2025-3-24 17:42 作者: 政府 時(shí)間: 2025-3-24 19:39
Fatty Acids,and technological quality of meat and meat products. However, and despite being one of the most studied determinations, there are several techniques for fat extraction, for the methylation, and for identification/quantification of fatty acids. With this in mind, it should be mentioned that each of t作者: languor 時(shí)間: 2025-3-25 03:01
Amino Acids (Free and Hydrolyzed),y the organism, however, in other cases,?they should be ingested in?the diet (essential amino acids). Because of the high content of amino acids in meat and meat products and their influence on the nutritional and sensorial quality, it is necessary the validation of new techniques to be more sensiti作者: 轉(zhuǎn)向 時(shí)間: 2025-3-25 03:55
Cholesterol,lesterol is associated with several diseases. Therefore, the development of analytical techniques is necessary?to inform the consumer about the meat and meat products nutritional quality..Cholesterol determination in meat and meat product was studied for decades. The first published studies were bas作者: 范例 時(shí)間: 2025-3-25 09:58
Mineral Profile,cts. Meat is a source of essential minerals for humans, among which iron stands out, as well as others, such as zinc, phosphorus, magnesium, and potassium. Moreover, meat products can contain high levels of NaCl, and this can be harmful to health. Therefore, it is very important to have an appropria作者: 泥土謙卑 時(shí)間: 2025-3-25 14:13
Nitrate and Nitrite,tion of these additives has been associated with the increase in the risk of certain types of cancer. However, the use of these additives in the meat industry is vital, since they play an important role in the controlling of pathogenic microorganisms, reduce oxidative reactions and improve color cha作者: adulterant 時(shí)間: 2025-3-25 16:19 作者: THE 時(shí)間: 2025-3-25 21:57 作者: 云狀 時(shí)間: 2025-3-26 01:20
Lipid Oxidation (Primary and Secondary Products), is also responsible for reducing the nutritional quality and producing toxic compounds. The quantification of both the primary and secondary oxidation products is essential to establish strategies to prevent quality losses..Several methodologies have been used to assess the lipid oxidation in foods作者: Aphorism 時(shí)間: 2025-3-26 06:29
Volatile Organic Compound Profile,ls, fatty acids, vitamins, essential amino acids and proteins. However, it must be taken into account that due to their characteristics, this type of foods is susceptible to deterioration, either by enzymatic degradation, lipid oxidation or by the action of the microorganisms. The spoilage reactions作者: habile 時(shí)間: 2025-3-26 11:48
Proteomics,eins as key to understanding biological processes as well as to change the characteristics of meat products offer enormous potential in the context of meat science. The quantification, analysis and curation of proteomics data, and particularly, the industrial applications of these new findings will 作者: Latency 時(shí)間: 2025-3-26 13:11
Antioxidant Capacity,know the antioxidant status of meat and meat products. For this reason, the analysis of the antioxidant capacity represents a useful tool when studying the influence of diverse procedures in meat production (from animal husbandry to meat products elaboration), since together with other techniques it作者: Commemorate 時(shí)間: 2025-3-26 17:24 作者: 高談闊論 時(shí)間: 2025-3-27 01:01 作者: GRAIN 時(shí)間: 2025-3-27 01:06 作者: 肉體 時(shí)間: 2025-3-27 08:30 作者: 緩解 時(shí)間: 2025-3-27 11:22
Mineral Profile,in detail a procedure for mineral analysis of meat and meat products, including determination of total ash and analysis of mineral content by ICP-OES, so that it can be reproduced by other researchers.作者: Nebulizer 時(shí)間: 2025-3-27 15:24 作者: endarterectomy 時(shí)間: 2025-3-27 18:53 作者: 傲慢人 時(shí)間: 2025-3-28 01:32 作者: 參考書目 時(shí)間: 2025-3-28 05:37 作者: Aspiration 時(shí)間: 2025-3-28 08:19
Alfredo Teixeira,Rubén Domínguez,Javier F. Rey,Gonzalo Aleu,Mirian Pateiro,José Manuel Lorenzo作者: nonradioactive 時(shí)間: 2025-3-28 10:29
Noemí Echegaray,Marcelo Rosmini,Mirian Pateiro,Rubén Domínguez,Paulo E. S. Munekata,José Manuel Lore作者: Synapse 時(shí)間: 2025-3-28 16:29 作者: 吝嗇性 時(shí)間: 2025-3-28 18:50
Olalla López-Fernández,Rubén Domínguez,Mirian Pateiro,Silvina C. Andrés,Paulo E. S. Munekata,Laura P作者: 固定某物 時(shí)間: 2025-3-28 23:33 作者: 敘述 時(shí)間: 2025-3-29 03:15 作者: 眉毛 時(shí)間: 2025-3-29 08:10
Elisa Rafaela Bonadio Bellucci,Camila Vespúcio Bis Souza,José Manuel Lorenzo,Gonzalo Aleu,Alfredo Te作者: pulse-pressure 時(shí)間: 2025-3-29 12:51
Claudia Ruiz-Capillas,Mehdi Triki,Rubén Domínguez,José Manuel Lorenzo,Ana M. Herrero作者: arousal 時(shí)間: 2025-3-29 18:29 作者: 睨視 時(shí)間: 2025-3-29 21:05
Yasmim S. V. Le?es,José Manuel Lorenzo,Alexandre J. Cichoski,Roger Wagner,Eva María Santos,Jorge F. 作者: Ebct207 時(shí)間: 2025-3-30 03:17 作者: Hla461 時(shí)間: 2025-3-30 06:39 作者: amygdala 時(shí)間: 2025-3-30 11:46 作者: Barrister 時(shí)間: 2025-3-30 13:00 作者: engrossed 時(shí)間: 2025-3-30 17:20
