Functional Meat Products, 1st ed. 2024 Methods and Protocols in Food Science Series
Coordonnateurs : Verruck Silvani, Teixeira Marsico Eliane
This 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.
Date de parution : 12-2023
Ouvrage de 217 p.
17.8x25.4 cm
Thème de Functional Meat Products :
Mots-clés :
Emulsified meat; linoleic acid-enriched; fermented meat; Prebiotic meat; oleogels