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Handbook of Processed Meats and Poultry Analysis

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Handbook of Processed Meats and Poultry Analysis

Citation Information

Handbook of Processed Meats and Poultry Analysis

Edited by Leo M. L. Nollet and Fidel Toldrá

CRC Press 2009

Print ISBN: 978-1-4200-4531-4

eBook ISBN: 978-1-4200-4533-8

Table of Contents

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http://dx.doi.org/10.1201/9781420045338

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Title
V
Front Matter

Abstract - Hi-Res PDF (407 KB) - PDF w/links (408 KB)
3
Chapter 1. Introduction
Hans Steinhart

Abstract - Hi-Res PDF (353 KB) - PDF w/links (353 KB)
7
Chapter 2. Physical Sensors and Techniques
Pedro José Fito, Pedro Fito, Maria Castro-Giráldez

Abstract - Hi-Res PDF (1844 KB) - PDF w/links (1981 KB)
35
Chapter 3. Moisture and Water Activity
Young W. Park

Abstract - Hi-Res PDF (715 KB) - PDF w/links (722 KB)
69
Chapter 4. Ingredients
Diana Ansorena, Iciar Astiasarán

Abstract - Hi-Res PDF (598 KB) - PDF w/links (646 KB)
91
Chapter 5. Additives
Francisco Jiménez-Colmenero, José Blázquez Solana

Abstract - Hi-Res PDF (604 KB) - PDF w/links (643 KB)
109
Chapter 6. Additives
Dietrich Meier

Abstract - Hi-Res PDF (730 KB) - PDF w/links (748 KB)
129
Chapter 7. Colorants
Alfonso Totosaus

Abstract - Hi-Res PDF (568 KB) - PDF w/links (585 KB)
141
Chapter 8. Determination of Oxidation
David Morcuende, Mario Estévez, Sonia Ventanas

Abstract - Hi-Res PDF (648 KB) - PDF w/links (705 KB)
163
Chapter 9. Determination of Proteolysis
María-Concepción Aristoy, Miguel A. Sentandreu

Abstract - Hi-Res PDF (979 KB) - PDF w/links (929 KB)
175
Chapter 10. Determination of Lipolysis
Emanuela Zanardi

Abstract - Hi-Res PDF (590 KB) - PDF w/links (641 KB)
195
Chapter 11. Composition and Calories
Karl O. Honikel

Abstract - Hi-Res PDF (623 KB) - PDF w/links (627 KB)
215
Chapter 12. Essential Amino Acids
María Concepción Aristoy

Abstract - Hi-Res PDF (778 KB) - PDF w/links (823 KB)
233
Chapter 13. Omega-3 and TransFatty Acids
Carlo Corino, Vittorio Maria Moretti

Abstract - Hi-Res PDF (1114 KB) - PDF w/links (1199 KB)
273
Chapter 14. Methods to Measure the Antioxidant Capacity of Meat Products
Volker Böhm, Lars Müller

Abstract - Hi-Res PDF (748 KB) - PDF w/links (799 KB)
291
Chapter 15. Vitamins
Reyes Barberá, Rosaura Farré, María Jesús Lagarda, Amparo Alegría

Abstract - Hi-Res PDF (852 KB) - PDF w/links (888 KB)
327
Chapter 16. Minerals and Trace Elements in Meat Products
Iñigo Navarro-Blasco, Cristina Barbárin-Aizpún

Abstract - Hi-Res PDF (760 KB) - PDF w/links (785 KB)
355
Chapter 17. Color Characteristics of Meat and Poultry Processing
Juana Fernández-López, José Angel Pérez-Álvarez

Abstract - Hi-Res PDF (767 KB) - PDF w/links (800 KB)
375
Chapter 18. Texture Analysis
Shai Barbut

Abstract - Hi-Res PDF (1095 KB) - PDF w/links (625 KB)
385
Chapter 19. Flavor of Meat Products
Mónica Flores

Abstract - Hi-Res PDF (454 KB) - PDF w/links (404 KB)
399
Chapter 20. Sensory Descriptors for Cooked Meat Products
Jenny E. Hayes

Abstract - Hi-Res PDF (619 KB) - PDF w/links (665 KB)
423
Chapter 21. Sensory Descriptors for Dry-Cured Meat Products
Mónica Flores

Abstract - Hi-Res PDF (516 KB) - PDF w/links (558 KB)
445
Chapter 22. Spoilage Detection
Isabel Guerrero-Legarreta

Abstract - Hi-Res PDF (521 KB) - PDF w/links (546 KB)
461
Chapter 23. Microbial Foodborne Pathogens
Marios Mataragas, Eleftherios H. Drosinos

Abstract - Hi-Res PDF (769 KB) - PDF w/links (821 KB)
499
Chapter 24. Mycotoxin Analysis in Poultry and Processed Meats
Philippe Guerre, Jean-Denis Bailly

Abstract - Hi-Res PDF (723 KB) - PDF w/links (819 KB)
545
Chapter 25. Detection of Genetically Modified Organisms in Processed Meats and Poultry
Andrea Germini, Alessandro Tonelli

Abstract - Hi-Res PDF (598 KB) - PDF w/links (628 KB)
571
Chapter 26. Detection of Adulterations
María Luisa Marina Alegre, María Concepción García López

Abstract - Hi-Res PDF (1230 KB) - PDF w/links (1263 KB)
601
Chapter 27. Detection of Adulterations
Johannes Arjen Lenstra

Abstract - Hi-Res PDF (562 KB) - PDF w/links (615 KB)
619
Chapter 28. Residues of Food Contact Materials
Emma L. Bradley, Laurence Castle

Abstract - Hi-Res PDF (576 KB) - PDF w/links (582 KB)
635
Chapter 29. Polychlorinated Biphenyls
Massimo Castellari, Jose A. García-Regueiro

Abstract - Hi-Res PDF (531 KB) - PDF w/links (546 KB)
647
Chapter 30. Veterinary Drug Residues
Milagro Reig

Abstract - Hi-Res PDF (667 KB) - PDF w/links (711 KB)
665
Chapter 31. Biogenic Amines
M. Luz Latorre-Moratalla, M. Carmen Vidal-Carou, Sara Bover-Cid

Abstract - Hi-Res PDF (736 KB) - PDF w/links (781 KB)
687
Chapter 32. Nitrosamines
Susanne Rath, Felix Guillermo Reyes Reyes

Abstract - Hi-Res PDF (705 KB) - PDF w/links (725 KB)
707
Chapter 33. Polycyclic Aromatic Hydrocarbons
Peter Šimko

Abstract - Hi-Res PDF (563 KB) - PDF w/links (588 KB)
725
Chapter 34. Detection of Irradiated Ingredients
Eileen M. Stewart

Abstract - Hi-Res PDF (848 KB) - PDF w/links (605 KB)

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