This book offers a comprehensive guide to the latest technological breakthroughs transforming meat production. By providing an overview of the traditional methods and emerging technologies in processing meats, this book caters to professionals, researchers, policymakers, and anyone interested in the future of food technology.
This book offers a comprehensive guide to the latest technological breakthroughs transforming meat production. By providing an overview of the traditional methods and emerging technologies in processing meats, this book caters to professionals, researchers, policymakers, and anyone interested in the future of food technology.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Prof. Slim Smaoui is currently working as an Associate Professor at the Center of Biotechnology of Sfax, Tunisia. In 2010, he completed his Doctor of Philosophy in "Process Genius and Environment" and in "Biological Sciences" at the National Polytechnic Institute of Toulouse (Univ. Toulouse, France) and in the Faculty of Sciences of Sfax (Univ. Sfax, Tunisia), respectively. He completed his Master of Science (MSc) at the Higher Institute of Biotechnology of Monastir in "Biological Sciences" in 2005 and graduated in "Biological Engineering" from the National School of Engineers of Sfax in 2003. His research interests are the development of new healthier and functional foods, the use of agro-food by-products as sources of bioactive compounds, the use of active packaging to protect foods against degradation, the evaluation of meat and meat product quality, and the application of chromatography and mass spectrometry techniques for food analysis. Dr. Tanmay Sarkar is currently a Lecturer of Food Processing Technology at the West Bengal State Council of Technical Education, India. In 2021, he completed his engineering Ph.D at the Department of Food Technology and Biochemical Engineering at Jadavpur University in Kolkata, India. He completed his M. Tech degree in 2014 and B. Tech degree in 2012. Dr. Sarkar was awarded Best Paper Awards from various institutions, including HMR Institute of Technology and Management, School of Computer Science at the University of Petroleum & Energy Studies, and the AISSMS Institute of Information Technology for his contribution to these research papers.
Inhaltsangabe
Nano bio sensors and Omics-based technology as a next-Generation diagnostic in meat preservation, adulteration, authenticity and contamination. Nanotechnology Applications in Meat Packaging. Ethical constraints of the application of nanobiotechnology-based meat products. Techno-functional and structural engineering for large-scale cell-based meat production. Consumer preferences, safety and legislation of cultured meat. 3D food printing in cultured meat as proper strategy for enhancing technological properties during meat processing. Risk Assessment of the Cultural Meat. Machine Vision and Deep Learning in Meat Processing: Enhancing Precision, Safety, Efficiency, and Sustainability-A Comprehensive Survey. Recent trends on Protein engineering and polysaccharides in meat preservation and processing. Artificial Enzymes for Ensuring Meat Quality. Integromics and biological mechanisms understand to the benefit of processed meat. Advanced Technologies in The Processing of Textured Meat Analogs. Nutritional profile, gastrointestinal digestion, and consumer perception of meat analogs. Regulatory Legislation and framework on meat analogs. Non-Conventional Microorganisms Producing Flavor Compounds and Metabolism Pathways. Health-Promoting Components and Potential Impacts on Gut Microbiota of Fermented Meat.
Nano bio sensors and Omics-based technology as a next-Generation diagnostic in meat preservation, adulteration, authenticity and contamination. Nanotechnology Applications in Meat Packaging. Ethical constraints of the application of nanobiotechnology-based meat products. Techno-functional and structural engineering for large-scale cell-based meat production. Consumer preferences, safety and legislation of cultured meat. 3D food printing in cultured meat as proper strategy for enhancing technological properties during meat processing. Risk Assessment of the Cultural Meat. Machine Vision and Deep Learning in Meat Processing: Enhancing Precision, Safety, Efficiency, and Sustainability-A Comprehensive Survey. Recent trends on Protein engineering and polysaccharides in meat preservation and processing. Artificial Enzymes for Ensuring Meat Quality. Integromics and biological mechanisms understand to the benefit of processed meat. Advanced Technologies in The Processing of Textured Meat Analogs. Nutritional profile, gastrointestinal digestion, and consumer perception of meat analogs. Regulatory Legislation and framework on meat analogs. Non-Conventional Microorganisms Producing Flavor Compounds and Metabolism Pathways. Health-Promoting Components and Potential Impacts on Gut Microbiota of Fermented Meat.
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