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Pork
The processing of pork is a common technological practice that modifies the taste, flavor, texture and color of raw pork meat. Due to pork’s accessible price and versatility, the manufacture of pork products to offer a variety of options to consumers is an important strategy of the meat industries in this sector to improve profits and expand into new markets at the local, regional and international levels. The diversity of pork products reflects the diversity and history of many local cultures around the world, as well as a growing interest in preserving traditional processing practices. Pork: Meat Quality and Processed Meat Products delves into the various kinds of pork and the methods us...
Functional Meat Products
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.
Smart Food Industry: The Blockchain for Sustainable Engineering
Smart Food Industry: The Blockchain for Sustainable Engineering, Volume I - Fundamentals, Technologies, and Management is a comprehensive overview of the current state of knowledge about food engineering and processing, under sustainable engineering perspective. This book includes disruptive approaches that will potentially enable the food industry for the transition to sustainable production. Divided into four parts, the book explores (i) fundamentals of sustainable food, (ii) conventional technologies in the food industry, (iii) sustainabile emerging technologies in food industries, and (iv) sustainable management in food industries. The book is an invaluable reference resource for students, researchers, graduates, and professionals, in general, who wish to gain knowledge in the engineering and food processing area as well as about sustainable food industry practices.
Methodology of Judicial Proof and Presumption
This book offers the first theoretical approach to rules of evidence and the practice of judicial proof in China written in English by a Chinese professor. As Prof. He’s first representative work, based on over three decades of studying and researching evidence law, it clarifies concepts relevant to evidence law, highlights the value of studying evidence law, re-examines the domain of presumption, reviews central problems in obtaining evidence, and discusses the reasons for misjudged cases. In brief, the book not only presents all major aspects of Chinese rules of evidence in criminal justice, but also introduces readers to the latest developments from a global perspective.
Frying Technology
Covering all the recently adapted developments, challenges, and other healthy approaches in the process of frying, this book provides the details of various frying technologies and discusses its operations and machinery in depth. Emphasis is placed on healthy prospects, nutritional values, and the emerging threats (e.g., acrylamide, acrolein, oxidation, rancidity and other hydroperoxides) of the frying process and effective ways to minimize them. Key Features Provides a complete guide to production and consumption of fried foods along with discussions on packaging and labeling with global perspectives Discusses textural, sensory and nutritional profiles of fried, baked, and puffed foods Explains the impact of frying on macromolecular constituents, fats/oils, starches, and proteins A cohesive exploration of food-frying technology, this book appeals to students, academicians, researchers and professionals in the fields of nutrition and food sciences.
Aquaculture and By-Products: Challenges and Opportunities in the Use of Alternative Protein Sources and Bioactive Compounds
Aquaculture and By-products: Challenges and Opportunities, Volume 92 in the Advances in Food and Nutrition Research series, explores the potential use of aquaculture and by-products as sources of proteins and bioactive compounds. Alternative extraction techniques to obtain, isolate and purify proteins and bioactive from aquaculture and by-products are thoroughly discussed. Chapters in this new volume include Alternative extraction techniques to obtain, isolate and purify proteins and bioactive from aquaculture and by-products, Development of new food and pharmaceutical products: Nutraceuticals and food additives, Evaluation of the protein and bioactive compound bioaccessibility/bioavailability and citotoxicity of the extracts obtained from aquaculture and by-products, and more.
Advances in Food and Nutrition Research
Advances in Food and Nutrition Research, Volume 97 provides interesting chapters written by an international board of authors. The topics covered in this book include the problematics of bacteriophages in dairy plants and methods for their monitorization and control, the obtention of antioxidant and antimicrobial compounds from sustainable sources and their application in meat and seafood products, the challenges and opportunities for vibrational spectroscopy to measure composition, and functional properties of foods, the physiological activity of bioactive peptides obtained from meat and meat by-products, the use of plant and marine-based polysaccharides for nano-encapsulation and their app...
Looking at it from Asia: the Processes that Shaped the Sources of History of Science
How do Documents Become Sources? Perspectives from Asia and Science Florence Bretelle-Establet From Documents to Sources in Historiography The present volume develops a specific type of critical analysis of the written documents that have become historians’ sources. For reasons that will be explained later, the history of science in Asia has been taken as a framework. However, the issue addressed is general in scope. It emerged from reflections on a problem that may seem common to historians: why, among the huge mass of written documents available to historians, some have been well studied while others have been dismissed or ignored? The question of historical sources and their (unequal) use in historiography is not new. Which documents have been used and favored as historical sources by historians has been a key historiographical issue that has occupied a large space in the historical production of the last four decades, in France at least.
63rd International Congress of Meat Science and Technology
This book contains over 400 offered papers which were presented at the 63rd International Congress of Meat Science and Technology, held in Cork, Ireland, from 13-18 August, 2017. Under the theme of nurturing locally, growing globally, areas covered in the congress included meat sustainability and the role of the of meat science in a challenging global environment, genetics and genomics, the science of meat quality, technological demands in meat processing from an Asian perspective, international best practice in animal welfare, scientific advances underpinning meat safety, emerging technologies in meat processing, meat science and impact, consumer aspects, meat biochemistry, advancements in meat packaging and the congress ended with a session on meat and health, with focus on sustaining healthy protein sources. This year also included a session dedicated to addressing specific hot topics of importance to the industry and meat scientists. These proceedings reflect the truly global nature of meat research and provide an insight into current research issues for the industry.
New Developments in Nitrogen-Containing Multicomponent Reaction Techniques
This book provides readers with the knowledge they need to integrate sustainable approaches into their work. Sections cover different aspects of green methods such as microwave irradiation and ultrasound sonication, some of which mostly contain solvent-free reaction conditions or water as solvent and ionic liquids, for synthesizing different compounds. Bringing together the knowledge of an expert team, this book provides a comprehensive overview of the use of green chemistry techniques, which have been frequently used in recent years, providing fewer chemicals, less energy, higher yield, etc. This book supplies a useful guide for all academic and industrial researchers across green and sustainable chemistry, medicinal chemistry, environmental chemistry, and pharmaceutical science.
