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Poultry Quality Evaluation

Quality Attributes and Consumer Values

Edited by Massimiliano Petracci, Cecile Berri ...

Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
Poultry Quality Evaluation: Quality Attributes and Consumer Values provides a new reference source that covers these aspects with the same scientific authority as texts on traditional poultry meat quality values. The book's first section explores new developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights new techniques ... Read more

$176.99 CAD

Poultry Quality Evaluation: Quality Attributes and Consumer Values provides a new reference source that covers these aspects with the same scientific authority as texts on traditional poultry meat quality values. The book's first section explores new developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights new techniques
... Read more
Advances in poultry nutrition

by Emeritus Professor Gonzalo Mateos, Guillermo Talegón, Dr Lewis Aguirre, Nereida L. Corrales, Rosa Lázaro, Professor Birger Svihus, Dr Sonia Yun Liu, Shemil P. Macelline, Peter H. Selle, Jalila S. Dridi, Professor Sami Dridi, Dr Walter Bottje, Kentu Lassiter, Professor Sammy Aggrey, Dr Romdhane Rekaya, Dr Raj Murugesan, Chasity M. Pender, Dr Bob Brill, Matthew Clark, Mirza Meghji, Dr Rick van Emous, Professor Michael Kidd, Tanner L. Wise, Jung Yeol Sung, Dr Olayiwola Adeola, C. R. Angel, A. Bonadiman, Dr Michel Duclos, B. Méda, Dr Sandrine Mignon-Grasteau, M. Reis, M. P. Létourneau-Montminy, Professor Guillermo Tellez, Daniel Hernandez-Patlan, Bruno Solis-Cruz, Saeed El-Ashram, Ebtsam Al-Olayan, Archibold G. Bakare, Taiye Olugbemi, Mohammed M. Ari, Professor Paul Iji, Dr Kostas Mountzouris, Ioannis Brouklogiannis, Dr Elisabeth Baeza-Campone, Dr Cécile Berri, Edouard Coudert, Emile Fierro-Morel, Annika Kirsten Madler, Professor Xin Gen Lei, Professor Peter Williams, Dr Agnès Narcy, Dr Fabien Hervo ...

Series Book 159 - Burleigh Dodds Series in Agricultural Science
Reviews the development of novel feed sources as feed for poultry, focussing on the use of essential oils, macroalgae, microalgae and corn fermented proteinAddresses the recent advances in understanding the role of individual nutrients and additives in poultry nutritionConsiders the range of methods and techniques implementable to maintain the safety of poultry feed and prevent mycotoxin ... Read more

$215.99 CAD

Reviews the development of novel feed sources as feed for poultry, focussing on the use of essential oils, macroalgae, microalgae and corn fermented proteinAddresses the recent advances in understanding the role of individual nutrients and additives in poultry nutritionConsiders the range of methods and techniques implementable to maintain the safety of poultry feed and prevent mycotoxin
... Read more
Instant Insights: Optimising quality attributes in poultry products

by Dr Ranjith Ramanathan, Dr Frank Kiyimba, Dr Surendranath Suman, Dr Gretchen Mafi, Dr C. Hamelin, F. Cisneros, Dr Dinesh Jayasena, Prof Cheorun Jo, Prof. M. S. Lilburn, Dr Nabeel Alnahhas, Dr Eva Pampouille, Dr Cécile Berri, Dr Behnam Abasht, Dr Anna Wolc, Janet E. Fulton, Dr Elisabeth Duval ...

Series Book 88 - Burleigh Dodds Science: Instant Insights
Highlights the relationship between product appearance and consumer purchasing decisionsConsiders how the nutritional quality and flavour of poultry meat can be enhanced, as well as the factors which can compromise thisOffers an informed overview of the key research completed on understanding the genetics and genomics of meat quality traits in poultry ... Read more

$51.99 CAD

Highlights the relationship between product appearance and consumer purchasing decisionsConsiders how the nutritional quality and flavour of poultry meat can be enhanced, as well as the factors which can compromise thisOffers an informed overview of the key research completed on understanding the genetics and genomics of meat quality traits in poultry
... Read more
Advances in poultry genetics and genomics

by Dr Masafumi Inaba, Dr Ron Okimoto, Prof. Douglas D. Rhoads, Dr Robert F. Wideman Jr., Dr Nabeel Alnahhas, Dr Eva Pampouille, Dr Cécile Berri, Dr Behnam Abasht, Dr Anna Wolc, Prof. Huaijun Zhou1, Dr Janet E. Fulton2, Dr Sandrine Mignon-Grasteau3, Dr Walter Bottje4, Dr Juniper Lake5, Dr Heng-Wei Cheng6, Dr Sha Jiang7, Dr Marie-Helene Pinard-van der Laan8, Dr J. Kaufman9, Dr A. Psifidi0, Dr Michèle Tixier-Boichard2, Dr Mark Fife3, Dr Martin Johnsson4, Dr Henk Bovenhuis5, Dr Frédéric Farnir6, Dr Pascale Le Roy7, Prof Luis Varona8, Dr Romdhane Rekaya9, Dr Andreas Kranis0, Dr Gerasimos Maniatis1, Dr R. N. Chatterjee2, Dr Paul B. Siegel3, Dr Johan Buyse4, Dr Anne Collin5, Dr Vincent Coustham6, Dr Elske N. de Haas7, Dr Frédérique Pitel8, Dr Maeve Ballantyne9, Dr Dadakhalandar Doddamani0, Dr Michael J. McGrew1, Dr Steffen Weigend2, Prof Leif Andersson3, Dr Cheng-Ming Chuong4, Professor Sammy Aggrey6, Professor Sami Dridi7, Dr Bertrand Bed’hom8, Dr Daniela A. L. Lourenco9, Dr Jesus Arango0, Dr Elisabeth Duval1, Dr Ignacy Misztal2 ...

Series Book 79 - Burleigh Dodds Series in Agricultural Science
Particular focus on improving functional traits needed for more resilient poultry breedsComprehensive coverage of key advances in genomic selection and their practical application in breeding improved breeds of layers and broilersLooks forward to emerging trends such as the use of epigenetics and genome editing ... Read more

$259.99 CAD

Particular focus on improving functional traits needed for more resilient poultry breedsComprehensive coverage of key advances in genomic selection and their practical application in breeding improved breeds of layers and broilersLooks forward to emerging trends such as the use of epigenetics and genome editing
... Read more

Improving the Health-Promoting Properties of Fruit and Vegetable Products

Edited by F A Tomás-Barberán, M I Gil ...

Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
Consumers are advised to increase fruit and vegetable consumption, but the health effects of increased intake are not fully understood. This important collection brings together information on the health-promoting properties of fruit and vegetables.Introductory chapters provide an overview of fruit and vegetable bioactives and consumer attitudes towards fruit and vegetables. Part two discusses the ... Read more

$264.99 CAD

Consumers are advised to increase fruit and vegetable consumption, but the health effects of increased intake are not fully understood. This important collection brings together information on the health-promoting properties of fruit and vegetables.Introductory chapters provide an overview of fruit and vegetable bioactives and consumer attitudes towards fruit and vegetables. Part two discusses the
... Read more
Milk and Dairy Products in Human Nutrition

Production, Composition and Health

Edited by Young W. Park, George F. W. Haenlein ...

Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source of nutrients for the healthy growth of children and nourishment of adult humans.Alongside its major ... Read more

$325.99 CAD

Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source of nutrients for the healthy growth of children and nourishment of adult humans.Alongside its major
... Read more
Food Toxicology

Edited by Debasis Bagchi, Anand Swaroop ...

Food toxicology studies how natural or synthetic poisons and toxicants in diverse food products cause harmful, detrimental, or adverse side effects in living organisms. Food toxicology is an important consideration as food supply chain is becoming more multinational in origin, and any contamination or toxic manifestation may cause serious, wide-spread adverse health effects. Food Toxicology covers ... Read more

$359.99 CAD

Food toxicology studies how natural or synthetic poisons and toxicants in diverse food products cause harmful, detrimental, or adverse side effects in living organisms. Food toxicology is an important consideration as food supply chain is becoming more multinational in origin, and any contamination or toxic manifestation may cause serious, wide-spread adverse health effects. Food Toxicology covers
... Read more
Achieving sustainable production of eggs Volume 1

Safety and quality

by Prof. Juliet R. Roberts, Dr Sophie Jan, Dr Richard K. Gast, Dr Margaret Sexton, Dr Pietro Rocculi, Steven Vermeir, Dr Bart De Ketelaere, F. Cisneros, Dr C. Hamelin, Mitch Kanter0, Dr Tia M. Rains1, Naiyana Gujral2, Dr Hoon H. Sunwoo3, Neijat Mohamed4, Erin M. Goldberg5, Prof. James D. House6, Janet E. Fulton7, Kaustav Majumder8, Dr Anna Wolc9, Yasumi Horimoto0, Dr Hajime Hatta1, Kylie Hewson2, Dr Kapil Chousalker3, Florence Baron4, Prof Maureen M. Bain5, Professor Yoshinori Mine6, Dr Nicolas Guyot7, Professor Deana Jones8, Dr Koen de Reu9, Dr Yves Nys0, Dr Sophie Réhault-Godbert1 ...

Series Book 16 - Burleigh Dodds Series in Agricultural Science
Reviews latest research on composition and properties of egg shell, white and yolk;Summarises recent studies on pathogens affecting eggs and methods for their control such as washing and packaging;Discusses current findings on factors affecting quality attributes such as appearance, shelf-life and nutritional value ... Read more

$231.99 CAD

Reviews latest research on composition and properties of egg shell, white and yolk;Summarises recent studies on pathogens affecting eggs and methods for their control such as washing and packaging;Discusses current findings on factors affecting quality attributes such as appearance, shelf-life and nutritional value
... Read more
Lawrie's Meat Science

Edited by Fidel Toldra ...

Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
Lawries' Meat Science, Ninth Edition continues to be a classic reference in the meat world. It has been used by numerous generations of meat professionals since its first edition in 1966. The new edition brings four new chapters and updated information related to the latest advances in meat animals breeding and technologies for meat preservation, processing, and packaging. In addition, new ... Read more

$176.99 CAD

Lawries' Meat Science, Ninth Edition continues to be a classic reference in the meat world. It has been used by numerous generations of meat professionals since its first edition in 1966. The new edition brings four new chapters and updated information related to the latest advances in meat animals breeding and technologies for meat preservation, processing, and packaging. In addition, new
... Read more
Lactic Acid Bacteria as Cell Factories

Synthetic Biology and Metabolic Engineering

Edited by Didier Montet, Ramesh C. Ray, Vasco Ariston De Carvalho Azevedo, Spiros Paramithiotis ...

Series series Applied Biotechnology Reviews
Lactic Acid Bacteria as Cell Factories: Synthetic Biology and Metabolic Engineering describes the most recent developments on the metabolic engineering and synthetic biology of Lactic Acid Bacteria (LAB) for production of biologically active biomolecules (enzymes, organic acids, bacteriocins, bioactive peptides, etc.), recombinant proteins, and their role in bioremediation. The book focuses on ... Read more

$176.99 CAD

Lactic Acid Bacteria as Cell Factories: Synthetic Biology and Metabolic Engineering describes the most recent developments on the metabolic engineering and synthetic biology of Lactic Acid Bacteria (LAB) for production of biologically active biomolecules (enzymes, organic acids, bacteriocins, bioactive peptides, etc.), recombinant proteins, and their role in bioremediation. The book focuses on
... Read more
Microbial Production of Food Ingredients and Additives

Edited by Alexandru Mihai Grumezescu, Alina Maria Holban ...

Series Book 5 - Handbook of Food Bioengineering
Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste, and in improving function and fortification to benefit overall health. The book ... Read more

$132.99 CAD

Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste, and in improving function and fortification to benefit overall health. The book
... Read more
The Microbiological Quality of Food

Foodborne Spoilers

Edited by Antonio Bevilacqua, Maria Rosaria Corbo, Milena Sinigaglia ...

Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
The Microbiological Quality of Food: Foodborne Spoilers specifically addresses the role of spoilers in food technology and how they affect the quality of food. Food spoilers represent a great challenge in food quality, determining the shelf-life of many products as they impact consumer acceptability of taste, texture, aroma, and other perceptions. Divided into four sections, the first section ... Read more

$220.99 CAD

The Microbiological Quality of Food: Foodborne Spoilers specifically addresses the role of spoilers in food technology and how they affect the quality of food. Food spoilers represent a great challenge in food quality, determining the shelf-life of many products as they impact consumer acceptability of taste, texture, aroma, and other perceptions. Divided into four sections, the first section
... Read more

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Recommended For You

Top Series in Canada

Burleigh Dodds Series in Agricultural Science

Woodhead Publishing Series in Food Science, Technology and Nutrition

Burleigh Dodds Series in Agricultural Science

Burleigh Dodds Science: Instant Insights

Poultry Quality Evaluation

Advances in poultry nutrition

Instant Insights: Optimising quality attributes in poultry products

Advances in poultry genetics and genomics

People who read these also enjoyed

Improving the Health-Promoting Properties of Fruit and Vegetable Products

Milk and Dairy Products in Human Nutrition

Food Toxicology

Achieving sustainable production of eggs Volume 1

Lawrie's Meat Science

Lactic Acid Bacteria as Cell Factories

Microbial Production of Food Ingredients and Additives

The Microbiological Quality of Food

eReaders

Apps

Accessories

Shopping Cart

You're getting the VIP treatment!

Your Shopping Cart is empty

Available:

1 audiobook monthly

+ FREE 30-day trial

Available:

1 audiobook monthly

+ FREE 30-day trial

Recommended For You

Top Series in Canada

Burleigh Dodds Series in Agricultural Science

Woodhead Publishing Series in Food Science, Technology and Nutrition

Burleigh Dodds Series in Agricultural Science

Burleigh Dodds Science: Instant Insights

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People who read these also enjoyed