Description

Functional food technology aims to boost consumer well-being by providing health benefits beyond that of fundamental nutrition. Meat and meat products have numerous disease-preventing and health-promoting benefits. However, the meat industry has faced many new challenges since the World Health Organization (WHO) studies suggesting that small increases in the risk of several cancers may be associated with high consumption of processed meat. In addition, consumers often associate meat with a negative health image. This negative image of meat is mainly due to fat content such as saturated fatty acids and cholesterol and process induced toxicants like N-nitroso compounds and polycyclic aromatic hydrocarbons (PAHs) and the alliance of these with chronic diseases. In this context, the functional food concept applied to meat processing has gained importance, especially by reduction/replacement of fat, sodium, nitrites, reduction of process induced toxicants and addition of beneficial components such as probiotics and bioactive compounds.

Hand Book of Processed Functional Meat Products provides meat industry professionals with a step-by-step guide to post-mortem muscle chemistry, functional and cultured meat products-design and development, bioactive compounds, reduction of carcinogenic compounds, application of enzymes and nanotechnology, innovation in sensory assessment, authentication and marketing, 3D printing in the development of meat based products and regulatory and consumer challenges in functional meat products. This book differs from other publications on functional meat product processing in that it offers comprehensive coverage and in-depth discussion of the most recent scientific and technological applications in functional meat products. Many meat science and technology books available on the market describe meat chemistry, properties and basic science with only a rudimentary understanding of meat processing, functional meat products development and applications. Therefore, this work will be helpful for food industry professionals, policy makers, researchers, students, teachers and nutritionists and dieticians for a complete and up-to-date overview of functional meats processing and quality evaluation.

Langue

en

Version

livre numérique

Date de sortie initiale

22 octobre 2024

Format ebook

EPUB3

Personnes impliquées

Rédacteur en chef

Sajad A. Rather

Deuxième rédacteur

F. A. Masoodi

Editeur principal

Springer

Options de lecture

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Ordinateur de bureau (Mac et Windows)Android (smartphone et tablette)iOS (smartphone et tablette)Lecteur électronique KoboWindows (smartphone et tablette)

Informations sur le fabricant

Informations sur le fabricant

Les informations du fabricant ne sont actuellement pas disponibles

Autres spécifications

Livre d‘étude

Non

EAN

EAN

9783031698682

Sécurité des produits

Opérateur économique responsable dans l’UE

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Catégories

Technologie et architecture

Chimie industrielle

Technologie alimentaire

Livres

Livre, ebook ou livre audio ?

Ebook

Disponibilité

Disponible à l’adresse suivante

Langue

Anglais

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