Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Handbook of Poultry Science and Technology, Secondary Processing
A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products...
Handbook of Poultry Science and Technology, Primary Processing
A comprehensive reference for the poultry industry—Volume 1 describes everything from husbandry up to preservation With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 1 describes husbandry, slaughter, preservation, and safety. It presents all the details professionals need to know beginning with live poultry through to the freezing of whole poultry and predetermined cut parts. Throughout, the coverage focuses on one paramount objective: an acceptable quality and a safe product for consumer purchase and use. The text includes safety requirements and regulatory enforcement in t...
Bioactive Foods in Promoting Health
Bioactive Foods in Promoting Health: Probiotics and Prebiotics brings together experts working on the different aspects of supplementation, foods, and bacterial preparations, in health promotion and disease prevention, to provide current scientific information, as well as providing a framework upon which to build clinical disease treatment studies. Since common dietary bacterial preparations are over-the-counter and readily available, this book will be useful to the growing nutrition, food science, and natural product community that will use it as a resource in identifying dietary behavioral modifications in pursuit of improved health as well as for treatment of specific disease, as it focus...
Improving Health and Nutrition through Bioactive Compounds
Improving Health and Nutrition through Bioactive Compounds: Benefits and Applications presents bioactive compounds and functional foods as a therapeutic approach to disease and overall health and well-being. It covers various bioactive compounds, including peptides, phenols, and flavonoids as foods to consider for complementary treatment in disease management. Written for nutrition researchers, food scientists, graduate students and other food science and health professionals, this book is a welcomed reference for those who wish to better understand the role of bioactive compounds and functional foods in the treatment and prevention of disease. - Highlights dietary alternatives to health management and disease treatment and prevention - Covers bioactive constituents of foods, phytochemicals, and the effect of digestion or processing on food components - Considers the link between food composition and processing on the nutritional and functional quality of foods, along with the role of diet in enhancing consumer health
Dietary Fiber and Health
Adequate fiber in the diet is essential for maintaining gastrointestinal and cardiovascular health and for weight management and glycemic control. But a majority of people in developed countries fall short of their recommended daily intake. Designed for product developers, nutritionists, dietitians, and regulatory agencies, Dietary Fiber and Health discusses critical findings from the Ninth Vahouny Fiber Symposium about the significance of dietary fiber and ways to get more fiber in our diet. Steeped in research and the latest data from international experts, the book explores a range of topics related to this essential nutrient, including: The relationship between fiber and weight managemen...
Handbook of Analysis of Edible Animal By-Products
While muscle foods are the more commonly consumed portion of an animal, animal by-products such as the entrails and internal organs are also widely consumed. This handbook, unique in the world, provides food scientists with a full overview of the tools available for the analysis of these by-products. Known for their superior handbooks on processed meats and poultry, muscle meat, dairy, and seafood, editors Nollet and Todra take the same comprehensive approach. They bring together leading experts who look at the techniques and methodologies for analyzing nutritional and sensory qualities as well as safety, includingthe detection of pathogens and toxins usually found in muscle foods.
El dátil en la elaboración de alimentos saludables
En esta obra se recoge las últimas actividades, estudios e investigaciones realizadas por el grupo de Industrialización de Productos de Origen Animal (IPOA) sobre el dátil. Estos estudios señalan que es un ingrediente natural fuente de compuesto bioactivos, destacándose además, como la primera fuente en Occidente sobre el aprovechamiento del picudo rojo (Rhynchophorus ferrugineus) en la alimentación, siguiendo las recomendaciones de la FAO y los criterios de sostenibilidad. El dátil se incorpora a los alimentos por sus destacadas características sensoriales tecnológicas, nutritivas, y funcionales. En este libro se dan las bases antropológicas, científicas y tecnológicas que hace...
Actas del I Congreso Universitario en Innovación y Sostenibilidad agroalimentaria - 2020
La Escuela Politécnica Superior de Orihuela (EPSO) de la Universidad Miguel Hernández de Elche, en su afán de promover el intercambio de conocimiento entre los estudiantes y jóvenes investigadores, ha organizado el I Congreso Universitario en Innovación y Sostenibilidad Agroalimentaria (CUISA), celebrado en la EPSO los días 24 al 25 de septiembre de 2020 en modalidad on-line. En este congreso se inscribieron 104 participantes y se presentaron 73 comunicaciones, 54 de ellas de forma oral y 19 como póster, por jóvenes investigadores, pertenecientes a estudios de Máster y de Doctorado, o recientemente doctorados. La mayoría de los participantes en este congreso han sido españoles, au...
Annual International Congress of Doctoral Students 2023
El manuscrito que se presenta corresponde al libro de resúmenes de las comunicaciones presentadas al segundo congreso internacional anual de estudiantes de doctorado de la Universidad Miguel Hernández de Elche. Dicho congreso se celebró de manera telemática los días 2 y 3 de febrero de 2023. El Congreso estuvo organizado por un comité formado por estudiantes de doctorado de nuestra Universidad en estrecha colaboración con el Vicerrectorado de investigación.
Actas del II Congreso Universitario en Innovación y Sostenibilidad Agroalimentaria 2021
La Escuela Politécnica Superior de Orihuela (EPSO) de la Universidad Miguel Hernández de Elche, en su afán de promover el intercambio de conocimiento entre los estudiantes y jóvenes investigadores, ha organizado el II Congreso Universitario en Innovación y Sostenibilidad Agroalimentaria (CUISA), celebrado los días 16 y 17 de septiembre de 2021 en modalidad on-line. En este congreso se inscribieron 110 participantes y se presentaron 77 comunicaciones, 63 de ellas de forma oral y 14 como póster, por jóvenes investigadores, pertenecientes a estudios de Máster y de Doctorado, o recientemente doctorados. La mayoría de los participantes en este congreso han sido españoles, aunque tambi...
