Handbook of Muscle Foods Analysis

ISBN: 9781420045291 出版年：2008 页码：990 CRC Press

CHEMISTRY AND BIOCHEMISTRY Importance of Analysis and Some Basic Concepts, D.A. Ledward Amino Acids, M.C. Aristoy and F. Toldra Peptides, M.C. Aristoy, M.A. Sentandreu, and F. Toldra Proteins, M.L. Greaser Proteomics, K. Hollung, E. Veiseth, X. Jia, and E.M. Faergestad Muscle Enzymes: Proteinases, G.H. Geesink and E. Veiseth Muscle Enzymes: Exopeptidases and Lipases, F. Toldra, MA. Sentandreu, and M. Flores Muscle Enzymes: Glycohydrolases, V.S.L. Houtellier Fatty Acids, K. Raes and S. De Smet Triacylglycerols, S.B. Smith and R.K. Tume Analysis of Phospholipids in Muscle Foods, J. Ruiz, E. Muriel, T. Perez-Palacios, and T. Antequera Cholesterol and Cholesterol Oxides in Meat and Meat Products, N. Bragagnolo Determination of Oxidation, M. Estevez, D. Morcuende, and S. Ventanas Aroma, J.S. Elmore Carbohydrates, J.T. Keeton, H. Benli, and A.E. Claflin Nucleotides and Its Derived Compounds, M.C. Aristoy and F. Toldra PROCESSING CONTROL Basic Composition: Rapid Methodologies, A. Teixeira Moisture and Water-Holding Capacity, K.O. Honikel Microstructure of Muscle Foods, I. Perez-Munuera, V. Larrea, A. Quiles, and M.A. Lluch Physical Sensors and Techniques, J.P. Renou NUTRITIONAL QUALITY Composition and Calories, K.O. Honikel Essential Amino Acids, M.C. Aristoy and F. Toldra Trans and n-3 Fatty Acids, J.A.M. Prates and R.J.B. Bessa Vitamins, Y.-N. Kim, D.W. Giraud, and J.A. Driskell Minerals and Trace Elements, A. Alegria, R. Barbera, M.J. Lagarda, and R. Farre SENSORY QUALITY Color Measurements on Muscle-Based Foods, J.A. Perez-Alvarez and J. Fernandez-Lopez Measuring Meat Texture, M.B. Solomon, J.S. Eastridge, E.W. Paroczay, and B.C. Bowker Techniques for Sampling and Identification of Volatile Compounds Contributing to Sensory Perception, S.M. Van Ruth Sensory Descriptors, G.R. Nute Sensory Perception, R. Deliza and M.B.A. Gloria Sensory Aspects of Cooked Meats, N.N. Terra, R.M.L. De Campos, and P.C.B. Campagnol SAFETY Methods for Evaluating Microbial Flora in Muscle Foods, D.Y.C. Fung Methods to Predict Spoilage of Muscle Foods, G. Duffy, A. Dolan, and C.M. Burgess Microbial Foodborne Pathogens, M. Mataragas, D. Kagli, and G.J.E. Nychas Parasites, A. Nareaho Mycotoxin Analysis in Muscles, J.D. Bailly and P. Guerre Detection of Genetically Modified Organisms, A. Germini, A. Tonelli, and S. Rossi Detection of Adulterations: Addition of Foreign Proteins, M.C.G. Lopez and M.L.M. Alegre Stable Isotope Analysis for Meat Authenticity and Origin Check, H.L. Schmidt, A. Rossmann, S. Rummel, and N. Tanz Determination of Persistent Organic Pollutants in Meat, A.L. Iamiceli, I. Fochi, G. Brambilla, and A. Di Domenico Growth Promoters, M. Reig and F. Toldra Antibiotic Residues in Muscle Tissues of Edible Animal Products, E. Verdon Index