Im Laufe der letzten beiden Jahrzehnte wurden zahlreiche Strategien und Technologien der Tierernährung und Fleischverarbeitung entwickelt, um die Qualität von Muskelfleisch -insbesondere seine Oxidationsbeständigkeit - zu verbessern. In diesem Band wurden die aktuellen Verfahren zusammengetragen. Neben biochemischen Grundlagen der Muskelfunktion werden zahlreiche Antioxidantien anwendungsnah beschrieben. (03/00)
Im Laufe der letzten beiden Jahrzehnte wurden zahlreiche Strategien und Technologien der Tierernährung und Fleischverarbeitung entwickelt, um die Qualität von Muskelfleisch -insbesondere seine Oxidationsbeständigkeit - zu verbessern. In diesem Band wurden die aktuellen Verfahren zusammengetragen. Neben biochemischen Grundlagen der Muskelfunktion werden zahlreiche Antioxidantien anwendungsnah beschrieben. (03/00)Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Eric A. Decker and Cameron Faustman are the authors of Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality, published by Wiley.
Inhaltsangabe
OXIDATIVE PROCESSES IN MUSCLE FOODS. Oxidation of Lipids in Muscle Foods: Fundamental and Applied Concerns (F. Monahan). Mechanisms of Endogenous Skeletal Muscle Antioxidants: Chemical and Physical Aspects (E. Decker, et al.). Antioxidant Activity of Carotenoids in Muscle Foods (A. Mortensen & L. Skibsted). Protein Oxidation and Implications for Muscle Food Quality (Y. Xiong). Oxidative Processes and Myoglobin (M. Renerre). Potential Mechanisms by Which Vitamin E Improves Oxidative Stability of Myoglobin (C. Faustman & K.-W. Wang). UTILIZATION OF DIETARY STRATEGIES TO INFLUENCE THE ANTIOXIDANT COMPOSITION OF MUSCLE. Potential for Altering Quality of Muscle and Milk from Ruminants (D. Schaefer). Monogastric Nutrition and Potential for Improving Muscle Quality (C. Wenk, et al.). Improvement of Oxidative Stability of Beef and Lamb with Vitamin E (J. Kerry, et al.). Vitamin E and the Oxidative Stability of Pork and Poultry (P. Morrissey, et al.). Dietary Delivery of Carotenoids (O. Torrissen). Dietary Delivery versus Exogenous Addition of Antioxidants (M. Mitsumoto). Dietary Treatment and Quality Characteristics in Mediterranean Meat Products (C. Lopez-Bote). Alteration of Cooked and Processed Meat Properties via Dietary Supplementation of Vitamin E (G. Bertelsen, et al.). SCIENTIFIC AND ECONOMIC IMPLICATIONS OF MUSCLE WITH ALTERED COMPOSITION. Economic Implications of Improved Color Stability in Beef (G. Smith, et al.). Potential Interactions Between Antioxidants and Microbial Meat Quality (J. Sofos, et al.). Utilizing Diet to Incorporate Bioactive Compounds and Improve the Nutritional Quality of Muscle Foods (B. Lynch & J. Kerry). About OECD. Index.
OXIDATIVE PROCESSES IN MUSCLE FOODS. Oxidation of Lipids in Muscle Foods: Fundamental and Applied Concerns (F. Monahan). Mechanisms of Endogenous Skeletal Muscle Antioxidants: Chemical and Physical Aspects (E. Decker, et al.). Antioxidant Activity of Carotenoids in Muscle Foods (A. Mortensen & L. Skibsted). Protein Oxidation and Implications for Muscle Food Quality (Y. Xiong). Oxidative Processes and Myoglobin (M. Renerre). Potential Mechanisms by Which Vitamin E Improves Oxidative Stability of Myoglobin (C. Faustman & K.-W. Wang). UTILIZATION OF DIETARY STRATEGIES TO INFLUENCE THE ANTIOXIDANT COMPOSITION OF MUSCLE. Potential for Altering Quality of Muscle and Milk from Ruminants (D. Schaefer). Monogastric Nutrition and Potential for Improving Muscle Quality (C. Wenk, et al.). Improvement of Oxidative Stability of Beef and Lamb with Vitamin E (J. Kerry, et al.). Vitamin E and the Oxidative Stability of Pork and Poultry (P. Morrissey, et al.). Dietary Delivery of Carotenoids (O. Torrissen). Dietary Delivery versus Exogenous Addition of Antioxidants (M. Mitsumoto). Dietary Treatment and Quality Characteristics in Mediterranean Meat Products (C. Lopez-Bote). Alteration of Cooked and Processed Meat Properties via Dietary Supplementation of Vitamin E (G. Bertelsen, et al.). SCIENTIFIC AND ECONOMIC IMPLICATIONS OF MUSCLE WITH ALTERED COMPOSITION. Economic Implications of Improved Color Stability in Beef (G. Smith, et al.). Potential Interactions Between Antioxidants and Microbial Meat Quality (J. Sofos, et al.). Utilizing Diet to Incorporate Bioactive Compounds and Improve the Nutritional Quality of Muscle Foods (B. Lynch & J. Kerry). About OECD. Index.
Rezensionen
"This book should stimulate discussion in food science departments worldwide" (Food Science & Technology Today, Vol 14/4, 2000)
"...has great informative value...very important source of sound information...recommended..." (Journal of Food Biochemistry, Vol. 26, 2003)
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