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Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality download epub

by Eric A. Decker,Cameron Faustman,Clemente J. Lopez-Bote


Epub Book: 1157 kb. | Fb2 Book: 1365 kb.

Antioxidants in Muscle Foods describes a new methodology in this emerging field, which involves the use of dietary antioxidants to. .Eric A. Decker and Cameron Faustman are the authors of Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality, published by Wiley.

Antioxidants in Muscle Foods describes a new methodology in this emerging field, which involves the use of dietary antioxidants to improve meat quality while avoiding exogenous food additives or packaging procedures. Through expert contributions by leading scientists from around the globe, this important book answers questions about the science and technology, benefits, and concerns associated with antioxidant supplementation in muscle foods. More books by E. Decker. More books by Cameron Faustman.

Discover more publications, questions and projects in Food & Nutrition. Clemente J. López-Bote.

Antioxidants in Muscle Foods book. Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality. Now for the first time, Eric Decker and Cameron Faustman, two major contributors to this area, address key issues and concerns regarding the impact of dietary antioxidants on meat.

Antioxidants in Muscle Foods describes a new methodology in this . Decker, Cameron Faustman, Clemente J. Lopez-Bote

Antioxidants in Muscle Foods describes a new methodology in this emerging field, which involves the use of dietary antioxidants to improve meat quality while avoiding exogenous food additives or packaging procedures. Lopez-Bote.

Antioxidants in Muscle Foods : Nutritional Strategies to Improve Quality. A complete guide to the use of dietary antioxidants in muscle food products Advances in food and animal science have given rise to a variety of nutritional strategies for improving the quality of muscle food products, from livestock to fish.

Authors: Eric Decker Eric A Decker Cameron Faustman Clemente J Lopez-Bote

Authors: Eric Decker Eric A Decker Cameron Faustman Clemente J Lopez-Bote. Antioxidants in Muscle Foods describes a new methodology in this emerging field, which involves the use of dietary antioxidants to improve meat quality while avoiding exogenous food additives or packaging procedures.

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Find nearly any book by Clemente J. by Eric A. Get the best deal by comparing prices from over 100,000 booksellers. ISBN 9780471314547 (978-0-471-31454-7) Hardcover, Wiley-Interscience, 2000. Founded in 1997, BookFinder. com has become a leading book price comparison site

Decker, Eric, 1960-, Faustman, Cameron, 1960-, Lopez-Bote, Clemente .

Decker, Eric, 1960-, Faustman, Cameron, 1960-, Lopez-Bote, Clemente J. Materyal Türü: Kitap. UTILIZATION OF DIETARY STRATEGIES TO INFLUENCE THE ANTIOXIDANT COMPOSITION OF MUSCLE - t Potential for altering quality of muscle and milk from ruminants, r Daniel M. Schaefer - t Monogastric nutrition and potential for improving muscle quality, r Caspar Wenk. t Improvement of oxidative stability of beef and lamb with vitamin E, r Joe P.

rise to a variety of nutritional strategies for improving the quality of muscle food products, from livestock to fish.

A complete guide to the use of dietary antioxidants in muscle foodproducts Advances in food and animal science have given rise to avariety of nutritional strategies for improving the quality ofmuscle food products, from livestock to fish. Antioxidants inMuscle Foods describes a new methodology in this emerging field,which involves the use of dietary antioxidants to improve meatquality while avoiding exogenous food additives or packagingprocedures. Through expert contributions by leading scientists fromaround the globe, this important book answers questions about thescience and technology, benefits, and concerns associated withantioxidant supplementation in muscle foods. Photographs,illustrations, charts, and tables accompany in-depth discussionson:* Oxidative processes in muscle foods* Dietary strategies for improving the oxidative stability ofmuscle foods* The beneficial impact of vitamin E supplementation on meatquality* Economic and safety implications of nutritionally modifiedmeat* Food industry applications involving meat, poultry, andseafood* Animal nutrition and muscle biochemistry* New areas where nutritional strategies can improve meat quality

Comments: (2)

Anardred
Oxidative processes in muscle foods are well covered, although there is some repetition on description of processes between chapters. Mechansims for improving oxidative stability of meat using nutritional supplements is also well covered. Use of packaging/atmosphere techniques for reducing oxidation in meat is not well covered. Overall the book is an important reference for scientists dealing with this subject from an animal production side.
Thiama
Book in very good condition
Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality download epub
Engineering
Author: Eric A. Decker,Cameron Faustman,Clemente J. Lopez-Bote
ISBN: 0471314544
Category: Engineering & Transportation
Subcategory: Engineering
Language: English
Publisher: Wiley-Interscience; 1 edition (February 14, 2000)
Pages: 512 pages