Paulo E.S. Munekata - Böcker
1 202 kr
Skickas inom 7-10 vardagar
Sustainability is an essential part of our modern food production system. Carrying out food research that considers environmental, social, and economic factors, is a major objective for food producers and researchers. Strategic development and use of technology can greatly assist in the progression toward a more sustainable food system.
Sustainable Production Technology in Food explores important scientific and practical aspects related to sustainable technologies used in all aspects of the food system. This book is organized into 13 chapters, that cover the main concepts related to sustainability and technology. Coverage includes current technology in the industry, technological developments to improve sustainability of food production (biopreservation, pulsed electric fields, high pressure processing, ultrasound, cold plasma, and nanotechnology), regulatory aspects, and future perspectives.
Presents a comprehensive discussion around the technological advances of sustainable food production Addresses the current relationship between food production and sustainability Focuses on how technology can impact the sustainability of the food production systemSensory Analysis for the Development of Meat Products
Methodological Aspects and Practical Applications
1 581 kr
Skickas inom 7-10 vardagar
Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications highlights the application of sensory analysis in the development of meat products. It presents the background and historical aspects of sensory evaluation on the characterization and development of meat products. Divided into two sections, the book discusses fundamental concepts, methodological approaches, statistical analysis, innovative methods, and presents case studies using these approaches. Chapter include definitions, applications, literature reviews, recent developments, methods and end of chapter glossaries. Researchers in sensory analysis and meat processing, as well as new product developers, will benefit from this comprehensive resource on the topics discussed.
Discusses the use of sensory analysis as a tool for the development of meat products Explores characterization, quality, processing, new ingredients, shelf life, consumer studies, and the health aspects of meat products, with a special focus on sensory attributes Contains case studies that highlight sensory approaches and methods in the context of meat products2 570 kr
Skickas inom 10-15 vardagar
1 001 kr
Skickas inom 10-15 vardagar
1 795 kr
Skickas inom 10-15 vardagar
1 281 kr
Skickas inom 10-15 vardagar
1 795 kr
Skickas inom 10-15 vardagar
1 281 kr
Skickas inom 10-15 vardagar