Ramanathan Ranjith (19 results)

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Paperback or Softback. Condition: New. Instant Insights: Optimising Quality Attributes in Poultry Products. Book.

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PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Condition: New. This collection features six peer-reviewed reviews on optimising key quality attributes in poultry products.The first chapter considers recent research on enhancing the nutritional quality of poultry meat, focussing primarily on increasing the meat's polyunsaturated fat content.The second chapter describes different mechanisms and chemical compounds responsible for poultry meat flavour and off-flavour development. The chapter also reviews how these compounds can be manipulated to enhance flavour.The third chapter provides a comprehensive overview of 20 years' worth of research on understanding the genetics and genomics of meat quality traits in poultry species.The fourth chapter reviews the main factors affecting poultry meat colour and includes a case study to demonstrate how packaging can influence poultry meat colour and lipid oxidation.The fifth chapter addresses the role and influence of egg appearance and colour on consumer preferences and purchasing decisions, focussing on the shell, albumen and yolk.The final chapter reviews the use of molecular breeding techniques to improve internal and external egg quality, including whole-genome methods, such as genome-wide association studies and genomic selection.

Condition: As New. Unread book in perfect condition.

Condition: New. In.

Paperback. Condition: new. Paperback. This collection features six peer-reviewed reviews on optimising key quality attributes in poultry products.The first chapter considers recent research on enhancing the nutritional quality of poultry meat, focussing primarily on increasing the meats polyunsaturated fat content.The second chapter describes different mechanisms and chemical compounds responsible for poultry meat flavour and off-flavour development. The chapter also reviews how these compounds can be manipulated to enhance flavour.The third chapter provides a comprehensive overview of 20 years worth of research on understanding the genetics and genomics of meat quality traits in poultry species.The fourth chapter reviews the main factors affecting poultry meat colour and includes a case study to demonstrate how packaging can influence poultry meat colour and lipid oxidation.The fifth chapter addresses the role and influence of egg appearance and colour on consumer preferences and purchasing decisions, focussing on the shell, albumen and yolk.The final chapter reviews the use of molecular breeding techniques to improve internal and external egg quality, including whole-genome methods, such as genome-wide association studies and genomic selection. This collection considers the importance of key quality attributes, such as colour, flavour, nutritional content and appearance on consumer purchasing decisions. Chapters review the methods available to optimise these attributes, including the use of breeding techniques and genetic control. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Condition: New.

Paperback. Condition: Brand New. 124 pages. 0.90x6.00x0.33 inches. In Stock.

Paperback. Condition: New. This collection features six peer-reviewed reviews on optimising key quality attributes in poultry products.The first chapter considers recent research on enhancing the nutritional quality of poultry meat, focussing primarily on increasing the meat's polyunsaturated fat content.The second chapter describes different mechanisms and chemical compounds responsible for poultry meat flavour and off-flavour development. The chapter also reviews how these compounds can be manipulated to enhance flavour.The third chapter provides a comprehensive overview of 20 years' worth of research on understanding the genetics and genomics of meat quality traits in poultry species.The fourth chapter reviews the main factors affecting poultry meat colour and includes a case study to demonstrate how packaging can influence poultry meat colour and lipid oxidation.The fifth chapter addresses the role and influence of egg appearance and colour on consumer preferences and purchasing decisions, focussing on the shell, albumen and yolk.The final chapter reviews the use of molecular breeding techniques to improve internal and external egg quality, including whole-genome methods, such as genome-wide association studies and genomic selection.

Paperback. Condition: new. Paperback. This collection features six peer-reviewed reviews on optimising key quality attributes in poultry products.The first chapter considers recent research on enhancing the nutritional quality of poultry meat, focussing primarily on increasing the meats polyunsaturated fat content.The second chapter describes different mechanisms and chemical compounds responsible for poultry meat flavour and off-flavour development. The chapter also reviews how these compounds can be manipulated to enhance flavour.The third chapter provides a comprehensive overview of 20 years worth of research on understanding the genetics and genomics of meat quality traits in poultry species.The fourth chapter reviews the main factors affecting poultry meat colour and includes a case study to demonstrate how packaging can influence poultry meat colour and lipid oxidation.The fifth chapter addresses the role and influence of egg appearance and colour on consumer preferences and purchasing decisions, focussing on the shell, albumen and yolk.The final chapter reviews the use of molecular breeding techniques to improve internal and external egg quality, including whole-genome methods, such as genome-wide association studies and genomic selection. This collection considers the importance of key quality attributes, such as colour, flavour, nutritional content and appearance on consumer purchasing decisions. Chapters review the methods available to optimise these attributes, including the use of breeding techniques and genetic control. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Paperback / softback. Condition: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.

Condition: New. Print on Demand.

Condition: New. Print on Demand.

Condition: New. PRINT ON DEMAND.

Kartoniert / Broschiert. Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. KlappentextThis collection considers the importance of key quality attributes, such as colour, flavour, nutritional content and appearance on consumer purchasing decisions. Chapters review the methods available to optimise these attribut.

Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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.

Taschenbuch. Condition: Neu. Instant Insights | Optimising quality attributes in poultry products | Ranjith Ramanathan (u. a.) | Taschenbuch | Kartoniert / Broschiert | Englisch | 2023 | Burleigh Dodds Science Publishing | EAN 9781801466493 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.