9786203971620 - meat technology and application of biodegradable active packaging: physico-chemical and microbiological characteristics during storage de franciscatti hoffmann, larissa; de souza silva, keila (8 resultados)
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Librería: Books Puddle, New York, NY, Estados Unidos de AmericaBooks Puddle
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Taschenbuch. Condición: Neu. Meat technology and application of biodegradable active packaging | Physico-chemical and microbiological characteristics during storage | Larissa Franciscatti Hoffmann (u. a.) | Taschenbuch | Englisch | 2021 | Our Knowledge Publishing | EAN 9786203971620 | Verantwortliche Person für die EU: preigu Gm…bH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.
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Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, AlemaniaBuchWeltWeit Ludwig Meier e.K.
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Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Meat and meat products are perishable foods with high capacity for oxidative and microbiological deterioration when subjected to inadequate storage. The meat industry is increasingly interested in seeking methods that are efficient…in reducing oxidative and microbiological deterioration. The use of chemical additives, cold conservation, polymeric materials with the purpose of wrapping the product, preservatives during the processing of derivatives and even industrial processes (fermentation, salting, etc.) have become common in the search for extending the shelf life of meats and meat products. The use of active packaging has also been a method widely used for such purposes. The active packaging are able to confer improvements in the physical characteristics of the product, reduce the oxidation of meat and derivatives through antioxidant properties and reduce the microbial load through antimicrobial agents in its composition. The present work presents technological aspects of meat and meat products and the effects of the application of biodegradable active packaging during the storage of these products. 88 pp. Englisch.
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Librería: Majestic Books, Hounslow, Reino UnidoMajestic Books
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Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
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Librería: moluna, Greven, Alemaniamoluna
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Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Meat and meat products are perishable foods with high capacity for oxidative and microbiological deterioration when subjected to inadequate storage. The meat industry is increasingly interested in seeking methods that… are efficient in reducing oxidative and.
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Librería: buchversandmimpf2000, Emtmannsberg, BAYE, Alemaniabuchversandmimpf2000
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Taschenbuch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Meat and meat products are perishable foods with high capacity for oxidative and microbiological deterioration when subjected to inadequate storage. The meat industry is increasingly interested in seeking methods that are efficient in r…educing oxidative and microbiological deterioration. The use of chemical additives, cold conservation, polymeric materials with the purpose of wrapping the product, preservatives during the processing of derivatives and even industrial processes (fermentation, salting, etc.) have become common in the search for extending the shelf life of meats and meat products. The use of active packaging has also been a method widely used for such purposes. The active packaging are able to confer improvements in the physical characteristics of the product, reduce the oxidation of meat and derivatives through antioxidant properties and reduce the microbial load through antimicrobial agents in its composition. The present work presents technological aspects of meat and meat products and the effects of the application of biodegradable active packaging during the storage of these products.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 88 pp. Englisch.
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Meat and meat products are perishable foods with high capacity for oxidative and microbiological deterioration when subjected to inadequate storage. The meat industry is increasingly interested in seeking methods that are efficient in re…ducing oxidative and microbiological deterioration. The use of chemical additives, cold conservation, polymeric materials with the purpose of wrapping the product, preservatives during the processing of derivatives and even industrial processes (fermentation, salting, etc.) have become common in the search for extending the shelf life of meats and meat products. The use of active packaging has also been a method widely used for such purposes. The active packaging are able to confer improvements in the physical characteristics of the product, reduce the oxidation of meat and derivatives through antioxidant properties and reduce the microbial load through antimicrobial agents in its composition. The present work presents technological aspects of meat and meat products and the effects of the application of biodegradable active packaging during the storage of these products.
