Kapak Resmi

Antioxidants in muscle foods : nutritional strategies to improve quality /

Detaylı Bibliyografya
Diğer Yazarlar: Decker, Eric, 1960-, Faustman, Cameron, 1960-, Lopez-Bote, Clemente J.
Materyal Türü: Kitap
Dil:English
Baskı/Yayın Bilgisi: New York : Wiley, 2000.
Konular:
Meat > Quality.
Antioxidants.
Antioxidants > Congresses.
Et > Kalite.
Antioksidanlar.
Antioksidanlar > Kongreler.
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245 0 0 |a Antioxidants in muscle foods :  |b nutritional strategies to improve quality /  |c [editör] Eric Decker, Cameron Faustman, Clemente J. Lopez-Bote. 
740 0 |a nutritional strategies to improve quality 
260 |a New York :  |b Wiley,  |c 2000. 
300 |a xii, 499 s. :  |b res. ;  |c 24 cm. 
504 |a Includes bibliographical references and index. 
505 0 0 |g PART I. OXIDATIVE PROCESSES IN MUSCLE FOODS --  |t Oxidation of lipids in muscle foods: fundamental and applied concerns /  |r Frank J. Monahan --  |t Mechanisms of endogenous skeletal muscle antioxidants: chemical and physical aspects /  |r Eric A. Decker ... [et al.] --  |t Antioxidant activity of carotenoids in muscle foods /  |r Alan Mortensen,  |r Leif H. Skibsted --  |t Protein oxidation and implications for muscle food quality /  |r Youling L. Xiong --  |t Oxidative processes and myoglobin /  |r Michel Renerre --  |t Potential mechanisms by which vitamin E improves oxidative stability of myoglobin /  |r Cameron Faustman,  |r Ke-Wei Wang --  |g PART II. 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 ... [et al.] --  |t Improvement of oxidative stability of beef and lamb with vitamin E /  |r Joe P. Kerry ... [et al.] --  |t Vitamin E and the oxidative stability of pork and poultry /  |r Patrick A. Morrissey ... [et al.] --  |t Dietary delivery of carotenoids /  |r Ole J. Torrissen --  |t Dietary delivery versus exogenous addition of antioxidants /  |r Mitsuru Mitsumoto --  |t Dietary delivery versus exogenous addition of antioxidants /  |r Mitsuru Mistumoto --  |t Dietary treatment and quality characteristics in Mediterranean meat products /  |r Clemente J. Lopez-Bote --  |t Alteration of cooked and processed meat properties via dietary supplementaion of vitamin E /  |r Grete Bertelsen ... [et al.] --  |g PART III. SCIENTIFIC AND ECONOMIC IMPLICATIONS OF MUSCLE WITH ALTERED COMPOSITION --  |t Economic implications of improved color stability in beef /  |r Gary C. Smith ... [et al.] --  |t Potential interactions between antioxidants and microbial meat quality /  |r John N. Sofos ... [et al.] --  |t Utilizing diet to incorporate bioactive compounds and improve the nutritional quality of muscle foods /  |r P. Brendan Lynch,  |r Joe P. Kerry. 
650 0 |a Meat  |x Quality.  |9 120983 
650 0 |a Antioxidants.  |9 83987 
650 0 |a Antioxidants  |v Congresses.  |9 200725 
650 4 |a Et  |x Kalite.  |9 200726 
650 4 |a Antioksidanlar.  |9 200727 
650 4 |a Antioksidanlar  |v Kongreler.  |9 200728 
700 1 |a Decker, Eric,  |d 1960-  |9 200729 
700 1 |a Faustman, Cameron,  |d 1960-  |9 200730 
700 1 |a Lopez-Bote, Clemente J.  |9 200731 
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