| 书目名称 | Hand Book of Processed Functional Meat Products | | 编辑 | Sajad A. Rather,F. A. Masoodi | | 视频video | | | 概述 | Covers post-mortem muscle chemistry, functional and cultured meat products-design and development, bioactive compounds.Focuses on reduction of carcinogenic compounds, application of enzymes and nanote | | 图书封面 |  | | 描述 | .Functional food technology aims to boost consumer well-being by providing health benefits beyond that of fundamental nutrition. Meat and meat products have numerous disease-preventing and health-promoting benefits. However, the meat industry has faced many new challenges since the World Health Organization (WHO) studies suggesting that small increases in the risk of several cancers may be associated with high consumption of processed meat. In addition, consumers often associate meat with a negative health image. This negative image of meat is mainly due to fat content such as saturated fatty acids and cholesterol and process induced toxicants like N-nitroso compounds and polycyclic aromatic hydrocarbons (PAHs) and the alliance of these with chronic diseases. In this context, the functional food concept applied to meat processing has gained importance, especially by reduction/replacement of fat, sodium, nitrites, reduction of process induced toxicants and addition of beneficial components such as probiotics and bioactive compounds...Hand Book of Processed Functional Meat Products provides meat industry professionals with a step-by-step guide to post-mortem muscle chemistry, functio | | 出版日期 | Book 2024 | | 关键词 | Processed meat; Authentication; Functional meat products; Probiotic meat products; Cultured meat; Nanotec | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-031-69868-2 | | isbn_softcover | 978-3-031-69870-5 | | isbn_ebook | 978-3-031-69868-2 | | copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl |
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发表于 2025-3-21 19:47:41
