Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The world population is expected to reach almost 10,000 million in 2050, so, it is necessary to use our resources efficiently: to produce more food using less land and pollute less, to optimize the production and use of biomass from diversified resources. For this, new approaches and processes, with special emphasis from a biotechnological perspective, may need to be implemented to move towards a circular model that will confer environmental sustainability. In this book, the analysis and optimization of some examples of food and bioproduct processes, as well as development of innovative and emerging food and byproducts processing methods, are considered. Valorization, bioprocessing, and biorefining of food-industry-based streams, the role of industrial microorganisms, the isolation of high added-value compounds, applications of the resulting bio-based chemicals in food manufacturing, novel food formulations, among others, are addressed.

vinegar --- wine --- acetification --- bioprocesses --- experimental design --- polynomial modelling --- black-box models --- eggplant --- anthocyanins --- natural colorants --- bioactivity --- wheat --- germ --- wheat byproducts --- agglutinin --- WGA --- toxicity --- glycosylation --- N-Acetylglucosamine --- GlcNAc --- carbohydrate --- bioreactor systems --- optimization --- kombucha tea --- microbial diversity --- bacterial cellulose --- Komagataeibacter xylinus --- repetitive elements sequence-based rep-PCR --- typing --- basil --- design of experiments --- valorization strategies --- chicken breast fillets --- color --- cooking loss --- cooking temperature --- cooking time --- microbiological safety --- shear force --- sous vide cooking --- TBARS --- sourdough --- yeasts --- lactic acid bacteria --- bioactive compounds --- exopolysaccharides --- antifungal activity --- pectinase immobilization --- nylon 6/6 carrier --- pectinolytic activity --- reusability --- stability --- lactic fermentation --- functional beverages --- volatile compounds --- antioxidant activity --- jackfruit --- jackfruit processing --- by-products --- extraction methods --- phenolic compounds --- pectin --- emerging technologies --- innovative technologies --- functional ingredients --- olive oil extraction --- microbial consortium --- phenols --- functional foods --- compostable bioplastics --- coatings --- contact angle --- grease resistance --- paper --- WVTR --- LED --- foams --- cellulose --- natural fibers --- mechanical properties --- microstructure --- sparkling wine --- protein --- interact omics --- amino acid metabolism --- yeast --- GO terms --- n/a

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Within the idea and objective of bringing together original studies dealing with the continuum aspects of meat, i.e., from farm to fork, this book grouped papers on the study of the nutritional, sensory, and technological aspects of carcass, muscle, meat, and meat-product qualities. This nook highlights a great part of the research activities in the field of meat science. A total of 14 original studies and one comprehensive review were edited within five main topics: (i) production systems and rearing practices, (ii) prediction of meat quality, (iii) statistical approaches for meat quality prediction/management, (iv) muscle biochemistry and proteomics techniques, and (v) consumer acceptability, development, and characterization of meat products.

meat quality --- sensory and technological quality --- serratus ventralis muscle --- modeling --- suckling cattle --- immunohistology --- pig --- carcass --- LC-MS/MS --- calpain --- sensorial and technological quality --- on-line --- infraspinatus muscle --- statistical tools for meat quality prediction --- malondialdehyde --- skeletal muscle --- chuck sale section --- male and female turkeys --- rearing managements --- dry-cured belly --- meat science --- breeders --- carcass characteristics --- production systems --- castration --- muscle biochemistry --- biomarker --- monitoring --- sample preparation --- quality --- bovine proteomics --- h2afx --- prediction --- broilers --- nutritional --- phenol --- shear force --- beef performances --- fetus --- complexus muscle --- near-infrared spectroscopy --- phenotypic model --- sensory acceptability --- cull cow --- trade-off --- meat sensory properties --- one-dimensional electrophoresis --- rhomboideus muscle --- boar taint --- OMICs tools --- pancetta --- longissimus muscle --- spectroscopy --- carcass and meat qualities --- finishing practices --- pre-weaning period --- grass-fed --- nutritional quality --- pasture --- consumer --- tenderness --- predictive model --- intramuscular fat --- fattening period --- rearing surveys --- rearing practices --- cows --- young bulls --- machine learning --- breed --- farm survey --- beef quality --- biological marker --- Folin-Ciocalteu --- decision trees --- natural antioxidant --- meat --- color attributes --- bovine --- processed meat --- meat rheological properties --- growth period --- muscle proteins --- extracellular matrix --- beef tenderness --- farm-to-fork