Lin Lin,
Lin, PhD Lin
Meat Preservation and Packaging Techniques
Paperback Engels 2026 9780443404252Levertijd ongeveer 9 werkdagen
Gratis verzonden
Samenvatting
Meat Preservation and Packaging Techniques covers a range of conventional and state-of-the-art techniques for preservation of meat and meat products to reduce spoilage and waste. Packaging, which plays a key role in preservation, is covered in-depth, including novel intelligent meat packaging materials, such as biopolymer-based edible coating and films. This interdisciplinary work will cover food quality assurance, safety, shelf-life extension, nanotechnologies, nano and biomaterials, and more. Written and edited by experts at the forefront of this field and its technology, this book is a key resource for researchers in both industry and academic settings.
Specificaties
Lezersrecensies
Wees de eerste die een lezersrecensie schrijft!
Inhoudsopgave
1. Major causes of meat and meat products spoilage during processing, transportation and storage
2. Conventional chemical and physical techniques for meat preservation
3. Conventional packaging formats in meat preservation
4. Novel emerging non-thermal processing techniques for meat preservation
5. Plant-based essential oils and their main components are promising alternatives in meat preservation
6. Bio-preservation of meat and meat products by lactic acid bacteria and their metabolites
7. Marine derivatives for meat preservation
8. Nanoparticles in meat intelligent packaging
9. Sustainable biopolymer-based edible coating or system loaded with bioactive natural components in meat preservation
10. Smart label for monitoring food safety and quality: the new strategy of meat packaging
2. Conventional chemical and physical techniques for meat preservation
3. Conventional packaging formats in meat preservation
4. Novel emerging non-thermal processing techniques for meat preservation
5. Plant-based essential oils and their main components are promising alternatives in meat preservation
6. Bio-preservation of meat and meat products by lactic acid bacteria and their metabolites
7. Marine derivatives for meat preservation
8. Nanoparticles in meat intelligent packaging
9. Sustainable biopolymer-based edible coating or system loaded with bioactive natural components in meat preservation
10. Smart label for monitoring food safety and quality: the new strategy of meat packaging
Rubrieken
- advisering
- algemeen management
- coaching en trainen
- communicatie en media
- economie
- financieel management
- inkoop en logistiek
- internet en social media
- it-management / ict
- juridisch
- leiderschap
- marketing
- mens en maatschappij
- non-profit
- ondernemen
- organisatiekunde
- personal finance
- personeelsmanagement
- persoonlijke effectiviteit
- projectmanagement
- psychologie
- reclame en verkoop
- strategisch management
- verandermanagement
- werk en loopbaan