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Table Of Contents

Importance of Analysis and Some Basic Concepts
1.1 Introduction
References
Amino Acids
2.1 Introduction
Peptides
Proteins
Proteomics
Muscle Enzymes: Proteinases
Muscle Enzymes: Exopeptidases and Lipases
Muscle Enzymes: Glycohydrolases
Fatty Acids
Analysis of Phospholipids in Muscle Foods
Determination of Oxidation
Nucleotides and Its Derived Compounds
Basic Composition: Rapid Methodologies
Moisture and Water-Holding Capacity
Microstructure of Muscle Foods
Physical Sensors and Techniques
Composition and Calories
Essential Amino Acids
Trans and n-3 Fatty Acids
Minerals and Trace Elements
Color Measurements on Muscle-Based Foods
Measuring Meat Texture*
Sensory Descriptors
Sensory Perception
Sensory Aspects of Cooked Meats
Methods for Evaluating Microbial Flora in Muscle Foods
Methods to Predict Spoilage of Muscle Foods
Microbial Foodborne Pathogens
Mycotoxin Analysis in Muscles
Detection of Genetically Modified Organisms
Detection of Adulterations: Addition of Foreign Proteins
Stable Isotope Analysis for Meat Authenticity and Origin Check
Determination of Persistent Organic Pollutants in Meat
Growth Promoters
Antibiotic Residues in Muscle Tissues of Edible Animal Products
Index
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Bodybuilding - Handbook of Muscle Foods Analysis-990Pages

Bodybuilding - Handbook of Muscle Foods Analysis-990Pages

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Published by Youness Taguenit

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Published by: Youness Taguenit on May 08, 2011
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03/04/2013

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