Spain) Toldra, Fidel (Research Professor, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spanish National Research Council, Paterna (Valencia) – författare
Visar alla böcker från författaren Spain) Toldra, Fidel (Research Professor, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spanish National Research Council, Paterna (Valencia). Handla med fri frakt och snabb leverans.
2 produkter
2 produkter
Del 89 - Advances in Food and Nutrition Research
Advances in Food and Nutrition Research
Inbunden, Engelska, 2019
2 288 kr
Skickas inom 7-10 vardagar
Advances in Food and Nutrition Research provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimise health.
The series provides the latest advances on the identification and characterisation of emerging bioactive compounds with putative health benefits, as well as�up-to-date information on food science, including raw materials, production, processing, distribution and consumption, always having in mind its nutritional benefits and health effects.
Contains contributions that have been carefully selected based on their vast experience and expertise on the subject Includes updated, in-depth, and critical discussions of available information, giving the reader a unique opportunity to learn Encompasses a broad view of the topics at hand
1 954 kr
Skickas inom 7-10 vardagar
Lawries' Meat Science, Ninth Edition continues to be a classic reference in the meat world. It has been used by numerous generations of meat professionals since its first edition in 1966. The new edition brings four new chapters and updated information related to the latest advances in meat animals breeding and technologies for meat preservation, processing, and packaging. In addition, new relevant aspects of nutritional value, quality and safety of meat as well as methodologies for authenticity and traceability are provided with a compilation of chapters written by a select group of the most experienced and knowledgeable people in the meat field. This book covers essential information and latest advances and developments, from the initial meat animal's growth and development to the time of slaughter and to the processing technologies, packaging and distribution till consumption of its meat. Relevant aspects of its composition, nutritional value, eating quality, consumer acceptance, safety and sustainability issues are also covered. Includes new information on improved added value of meat by-products for increased sustainability Presents best practices sustainable animal production and meat processing Provides the latest developments in organic meat and meat products and on cell-cultured meat and future market opportunities