24,99 €
inkl. MwSt.
Versandkostenfrei*
Versandfertig in 6-10 Tagen
payback
12 °P sammeln
  • Broschiertes Buch

The meat industry has been exhaustively searching for quality products, a characteristic mainly related to the balance of the composition. As a result, there has been growing interest in the development of chicken meat products due to their high nutritional value, availability, price and emulsification characteristics. The basic chemical components of emulsion formation (protein, fat and moisture) and ingredients were assessed for quality in the formulation of chicken mortadella using experimental mixture planning, which was applied to the basic components in order to obtain the most stable…mehr

Produktbeschreibung
The meat industry has been exhaustively searching for quality products, a characteristic mainly related to the balance of the composition. As a result, there has been growing interest in the development of chicken meat products due to their high nutritional value, availability, price and emulsification characteristics. The basic chemical components of emulsion formation (protein, fat and moisture) and ingredients were assessed for quality in the formulation of chicken mortadella using experimental mixture planning, which was applied to the basic components in order to obtain the most stable emulsion composition. This study showed that understanding the contribution of the effects of each basic constituent, as well as the main ingredients used in the manufacture of chicken mortadella, is fundamental to developing better products and solving problems in the industry.
Autorenporträt
Andre H. M. Luiz ha conseguito una laurea e un master in Ingegneria chimica presso l'UFSC. È specializzato nello sviluppo dei prodotti presso Duas Rodas. Mara G.N. Quadri ha conseguito una laurea e un master in Ingegneria alimentare presso l'UNICAMP e un dottorato presso l'Université Joseph Fourier. È professore ordinario presso l'UFSC, con esperienza nelle operazioni di separazione e miscelazione.