{"product_id":"meat-products-preservation-natural-and-non-conventional-methods-9781071650677","title":"Meat Products Preservation: Natural and Non-Conventional Methods","description":"\u003cp\u003e • Author(s): Renata Ernlund Freitas de Macedo | Carlos Adam Conte-Junior\u003cbr\u003e • Publisher: Humana\u003cbr\u003e • Publisher Imprint: Humana\u003cbr\u003e • BISAC: Food Science - General\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003e\u003cspan lang=\"EN\" style=\"font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; color: black; mso-bidi-font-weight: bold;\"\u003e\u003cspan style=\"background: white; mso-highlight: white;\"\u003eLiposomal encapsulation of bioactive compounds using microfluidics for application in ham and sausage.- \u003c\/span\u003e\u003c\/span\u003e\u003cspan lang=\"EN\" style=\"font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-weight: bold;\"\u003eHigh-pressure application in ready-to-eat meat products (sliced ham, sliced dry-fermented sausages).- \u003c\/span\u003e\u003cspan lang=\"EN\" style=\"font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; color: black; mso-bidi-font-weight: bold;\"\u003eUltrasound application in fresh beef.- \u003c\/span\u003e\u003cspan lang=\"EN\" style=\"font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; color: black; mso-bidi-font-weight: bold;\"\u003eUVC-LED application in chicken and fish-based products.- \u003c\/span\u003e\u003cspan lang=\"EN\" style=\"font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-weight: bold;\"\u003ePulsed light field application in meat and meat products.- \u003c\/span\u003e\u003cspan lang=\"EN\" style=\"font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-weight: bold;\"\u003eCold plasma application in meat and meat products.- \u003c\/span\u003e\u003cspan lang=\"EN\" style=\"font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-weight: bold;\"\u003eMicrowave applications in fish.- \u003c\/span\u003e\u003cspan lang=\"EN\" style=\"font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-weight: bold;\"\u003eSupercritical carbon dioxide drying applied to meat and fish products.- \u003c\/span\u003e\u003cspan lang=\"EN\" style=\"font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-weight: bold;\"\u003eApplication of nanoemulsions of bioactive compounds in sausages and meat patties.- \u003c\/span\u003e\u003cspan lang=\"EN\" style=\"font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-weight: bold;\"\u003eMethod for immobilization of lactic acid bacteria for application in dry fermented meat products.- \u003c\/span\u003e\u003cspan lang=\"EN\" style=\"font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-weight: bold;\"\u003eMethod for Evaluation and Application of Antimicrobial Metabolites (nisin and ?-poly-L-lysine) in Cooked Sausage.- \u003c\/span\u003e\u003cspan lang=\"EN\" style=\"font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-weight: bold;\"\u003eMethod for producing edible coatings incorporated with antimicrobial compounds for application on meat products.- \u003c\/span\u003e\u003cspan lang=\"EN\" style=\"font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-weight: bold;\"\u003eValidation of Bacteriophage Applications as Processing Aids in Fresh Meat Processing.- \u003c\/span\u003e\u003cspan lang=\"EN\" style=\"font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-weight: bold;\"\u003e\u003cspan style=\"color: black;\"\u003eMethod for direct application of polyphenols (phenolic acids and other polyphenolics) in fresh meat products. Application of red propolis extract in fresh lamb sausage.- \u003c\/span\u003e\u003c\/span\u003e\u003cspan lang=\"EN\" style=\"font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-weight: bold;\"\u003eMethod for direct application of organic acids for decontamination of carcass and raw meat.- \u003c\/span\u003e\u003cspan lang=\"EN\" style=\"font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-weight: bold;\"\u003eCombined methods application in fresh meat: active packaging.\u003c\/span\u003e\u003c\/p\u003e","brand":"Humana","offers":[{"title":"Hardcover","offer_id":47854007943319,"sku":"9781071650677","price":16012.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/3471\/1191\/files\/9781071650677.webp?v=1780037979","url":"https:\/\/atlanticbooks.com\/products\/meat-products-preservation-natural-and-non-conventional-methods-9781071650677","provider":"Atlantic Books","version":"1.0","type":"link"}