{"product_id":"antioxidants-in-muscle-foods-nutritional-strategies-to-improve-quality-hardback-9780471314547","title":"Antioxidants in Muscle Foods; Nutritional Strategies to Improve Quality (Hardback) 9780471314547","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eAntioxidants in Muscle Foods\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eNutritional Strategies to Improve Quality\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eEric A. Decker (Author), Cameron Faustman (Author), Clemente J. Lopez-Bote (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780471314547, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 29 February 2000\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e512 pages\u003cbr\u003e25.2 x 16.6 x 2.9 cm, 0.855 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cem\u003e\u003cfont size=\"3\"\u003e\"This book should stimulate discussion in food science departments worldwide\" (\u003ci\u003eFood Science \u0026amp; Technology Today\u003c\/i\u003e, Vol 14\/4, 2000)  \u003cp\u003e\"...has great informative value...very important source of sound information...recommended...\" (\u003ci\u003eJournal of Food Biochemistry\u003c\/i\u003e, Vol. 26, 2003)\u003c\/p\u003e\u003c\/font\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eIm Laufe der letzten beiden Jahrzehnte wurden zahlreiche Strategien und Technologien der Tierernährung und Fleischverarbeitung entwickelt, um die Qualität von Muskelfleisch -insbesondere seine Oxidationsbeständigkeit - zu verbessern. In diesem Band wurden die aktuellen Verfahren zusammengetragen. Neben biochemischen Grundlagen der Muskelfunktion werden zahlreiche Antioxidantien anwendungsnah beschrieben. (03\/00)\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eOXIDATIVE PROCESSES IN MUSCLE FOODS.\u003cbr\u003e \u003cbr\u003e Oxidation of Lipids in Muscle Foods: Fundamental and Applied Concerns (F. Monahan).\u003cbr\u003e \u003cbr\u003e Mechanisms of Endogenous Skeletal Muscle Antioxidants: Chemical and Physical Aspects (E. Decker, et al.).\u003cbr\u003e \u003cbr\u003e Antioxidant Activity of Carotenoids in Muscle Foods (A. Mortensen \u0026amp; L. Skibsted).\u003cbr\u003e \u003cbr\u003e Protein Oxidation and Implications for Muscle Food Quality (Y. Xiong).\u003cbr\u003e \u003cbr\u003e Oxidative Processes and Myoglobin (M. Renerre).\u003cbr\u003e \u003cbr\u003e Potential Mechanisms by Which Vitamin E Improves Oxidative Stability of Myoglobin (C. Faustman \u0026amp; K.-W. Wang).\u003cbr\u003e \u003cbr\u003e UTILIZATION OF DIETARY STRATEGIES TO INFLUENCE THE ANTIOXIDANT COMPOSITION OF MUSCLE.\u003cbr\u003e \u003cbr\u003e Potential for Altering Quality of Muscle and Milk from Ruminants (D. Schaefer).\u003cbr\u003e \u003cbr\u003e Monogastric Nutrition and Potential for Improving Muscle Quality (C. Wenk, et al.).\u003cbr\u003e \u003cbr\u003e Improvement of Oxidative Stability of Beef and Lamb with Vitamin E (J. Kerry, et al.).\u003cbr\u003e \u003cbr\u003e Vitamin E and the Oxidative Stability of Pork and Poultry (P. Morrissey, et al.).\u003cbr\u003e \u003cbr\u003e Dietary Delivery of Carotenoids (O. Torrissen).\u003cbr\u003e \u003cbr\u003e Dietary Delivery versus Exogenous Addition of Antioxidants (M. Mitsumoto).\u003cbr\u003e \u003cbr\u003e Dietary Treatment and Quality Characteristics in Mediterranean Meat Products (C. Lopez-Bote).\u003cbr\u003e \u003cbr\u003e Alteration of Cooked and Processed Meat Properties via Dietary Supplementation of Vitamin E (G. Bertelsen, et al.).\u003cbr\u003e \u003cbr\u003e SCIENTIFIC AND ECONOMIC IMPLICATIONS OF MUSCLE WITH ALTERED COMPOSITION.\u003cbr\u003e \u003cbr\u003e Economic Implications of Improved Color Stability in Beef (G. Smith, et al.).\u003cbr\u003e \u003cbr\u003e Potential Interactions Between Antioxidants and Microbial Meat Quality (J. Sofos, et al.).\u003cbr\u003e \u003cbr\u003e Utilizing Diet to Incorporate Bioactive Compounds and Improve the Nutritional Quality of Muscle Foods (B. Lynch \u0026amp; J. Kerry).\u003cbr\u003e \u003cbr\u003e About OECD.\u003cbr\u003e \u003cbr\u003e Index.\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Chemistry [\u003ca title=\"See our other books on Chemistry\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Chemistry%20%5BPN%5D%22\"\u003ePN\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley-Interscience","offers":[{"title":"Brand New","offer_id":52286441685272,"sku":"9780471314547","price":179.76,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9780471314547.jpg?v=1781551959","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/antioxidants-in-muscle-foods-nutritional-strategies-to-improve-quality-hardback-9780471314547","provider":"Freshly Printed Books","version":"1.0","type":"link"}