Meat Biotechnology
Meat and meat products constitute some of the most important foods in western societies. However, the area of meat biotechnology is not as comprehensively covered as other areas of food biotechnology. Missing from this area are the recent developments for better sensory and nutritional quality as we...
| Συγγραφή απο Οργανισμό/Αρχή: | |
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| Άλλοι συγγραφείς: | |
| Μορφή: | Ηλεκτρονική πηγή Ηλ. βιβλίο |
| Γλώσσα: | English |
| Έκδοση: |
New York, NY :
Springer New York,
2008.
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| Θέματα: | |
| Διαθέσιμο Online: | Full Text via HEAL-Link |
Πίνακας περιεχομένων:
- Animal Biotechnology for the Enhancement of Meat Quality
- Transgenic Farm Animals
- Genetic Control of Meat Quality Traits
- DNA-Based Traceability of Meat
- Biotechnology of Starter Cultures for Meat Fermentation
- Molecular Methods for Identification of Microorganisms in Traditional Meat Products
- Characteristics and Applications of Microbial Starters in Meat Fermentations
- Genetics of Lactic Acid Bacteria
- Genetics of Yeasts
- Characteristics and Applications of Molds
- Biotechnology for Better Quality and Nutritional Properties of Meat Products
- Biotechnology of Flavor Generation in Fermented Meats
- Latest Developments in Probiotics
- Bioactive Compounds in Meat
- Biotechnology for Safer Meat and Meat Products
- Biocontrol of Pathogens in the Meat Chain
- At-Line Methods for Controlling Microbial Growth and Spoilage in Meat Processing Abattoirs
- The Detection of Genetically Modified Organisms: An Overview
- Biosensors for Detecting Pathogenic Bacteria in the Meat Industry
- Immunology-Based Techniques for the Detection of Veterinary Drug Residues in Foods
- Antimicrobial Activity of Bacteriocins and Their Applications
- Bioprotective Cultures
- Smart Packaging Technologies and Their Application in Conventional Meat Packaging Systems
- Meat Safety and Regulatory Aspects in the European Union.
