راهنمای جامع تجزیه و تحلیل غذاهای گوشتی ۲۰۰۸
Handbook of Muscle Foods Analysis 2008

1. Front cover

2. Contents

3. Foreword

4. Preface

5. Editors

6. Contributors

7. Chapter 1. Importance of Analysis and Some Basic Concepts

8. Chapter 2. Amino Acids

9. Chapter 3. Peptides

10. Chapter 4. Proteins

11. Chapter 5. Proteomics

12. Chapter 6. Muscle Enzymes: Proteinases

13. Chapter 7. Muscle Enzymes: Exopeptidases and Lipases

14. Chapter 8. Muscle Enzymes: Glycohydrolases

15. Chapter 9. Fatty Acids

16. Chapter 10. Triacylglycerols

17. Chapter 11. Analysis of Phospholipids in Muscles Foods

18. Chapter 12. Cholesterol and Cholesterol Oxides in Meat and Meat Products

19. Chapter 13. Determination of Oxidation

20. Chapter 14. Aroma

21. Chapter 15. Carbohydrates

22. Chapter 16. Nucleotides and Its Derived Compounds

23. Chapter 17. Basic Composition: Rapid Methodologies

24. Chapter 18. Moisture and Water-Holding Capacity

25. Chapter 19. Microstructure of Muscle Foods

26. Chapter 20. Physical Sensors and Techniques

27. Chapter 21. Composition and Calories

28. Chapter 22. Essential Amino Acids

29. Chapter 23. Trans and n-3 Fatty Acids

30. Chapter 24. Vitamins

31. Chapter 25. Minerals and Trace Elements

32. Chapter 26. Color Measurements on Muscle-Based Foods

33. Chapter 27. Measuring Meat Texture*

34. Chapter 28. Techniques for Sampling and Identification of Volatile Compounds Contributing to Sensory Perception

35. Chapter 29. Sensory Descriptors

36. Chapter 30. Sensory Perception

37. Chapter 31. Sensory Aspects of Cooked Meats

38. Chapter 32. Methods for Evaluating Microbial Flora in Muscle Foods

39. Chapter 33. Methods to Predict Spoilage of Muscle Foods

40. Chapter 34. Microbial Foodborne Pathogens

41. Chapter 35. Parasites

42. Chapter 36. Mycotoxin Analysis in Muscles

43. Chapter 37. Detection of Geneticall Modified Organisms

44. Chapter 38. Detection of Adulterations: Addition of Foreign Proteins

45. Chapter 39. Stable Isotope Analysis for Meat Authenticityand Origin Check

46. Chapter 40. Determination of Persistent Organic Pollutants in Meat

47. Chapter 41. Growth Promoters

48. Chapter 42. Antibiotic Residues in Muscle Tissues of Edible Animal Products

49. Index

50. Back cover