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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)

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發(fā)表于 2025-3-21 17:51:29 | 只看該作者 |倒序?yàn)g覽 |閱讀模式
書(shū)目名稱Methods to Assess the Quality of Meat Products
編輯José Manuel Lorenzo,Rubén Domínguez,Paulo E.S. Mun
視頻videohttp://file.papertrans.cn/633/632435/632435.mp4
概述Includes cutting-edge methods and protocols.Provides step-by-step detail essential for reproducible results.Contains key notes and implementation advice from the experts
叢書(shū)名稱Methods and Protocols in Food Science
圖書(shū)封面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)
描述.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 meat and meat products, fat extraction, free amino acids, hydrolyzed amino acids extraction, nitrites and nitrates in meat and meat products, liquid chromatography, and techniques used for the determination of antioxidant capacity in meat and meat products. ..?..Authoritative and cutting-edge, .Methods to Assess the Quality of Meat Products .aims to be a?useful practical guide to researches to help further their study in this field.?.
出版日期Book 2022
關(guān)鍵詞Muscle products; Shelf life; Spectrophotometric methods; Sensory analysis; HPLC
版次1
doihttps://doi.org/10.1007/978-1-0716-2002-1
isbn_softcover978-1-0716-2004-5
isbn_ebook978-1-0716-2002-1Series ISSN 2662-950X Series E-ISSN 2662-9518
issn_series 2662-950X
copyrightThe Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Busines
The information of publication is updating

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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.
板凳
發(fā)表于 2025-3-22 03:37:17 | 只看該作者
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.
地板
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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
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發(fā)表于 2025-3-22 21:05:56 | 只看該作者
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.
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