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nollet leo m.l. (curatore); toldra fidel (curatore) - handbook of seafood and seafood products analysis

Handbook of Seafood and Seafood Products Analysis

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Dettagli

Genere:Libro
Lingua: Inglese
Editore:

CRC Press

Pubblicazione: 11/2009
Edizione: 1° edizione





Note Editore

Seafood and seafood products represent some of the most important foods in almost all types of societies around the world. More intensive production of fish and shellfish to meet high demand has raised some concerns related to the nutritional and sensory qualities of these cultured fish in comparison to their wild-catch counterparts. In addition, the variety in processing, preservation, and storage methods from traditional to modern is contributing to an increase in variability in consumer products. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Handbook of Seafood and Seafood Products Analysis brings together the work of 75 experts who focus on the chemistry and biochemistry of postmortem seafood to offer the very latest methods for testing nutritional and sensory qualities, as well as safety aspects related to processing and preservation of seafood. After providing a general introduction, this handbook offers six sections that detail all areas of consequence to those concerned with delivering quality seafood products: Chemistry and Biochemistry focuses on the analysis of the main chemical and biochemical compounds of seafood Processing Control describes the analysis of technological quality and includes various methods to differentiate between farmed and wild seafood, to check freshness, and to evaluate smoke flavoring Nutritional Quality deals with the analysis of nutrients in muscle foods such as essential amino acids, omega fatty acids, antioxidants, vitamins, minerals, and trace elements Sensory Quality covers the main analytical tools to evaluate color, texture, and flavor Safety looks at tools used for the detection of pathogens, parasites, viruses, marine toxins, antibiotics, adulterations, and chemical toxic compounds from the environment generated during processing or intentionally added This cutting-edge work also deals with the analysis of genetically modified ingredients in fish feed. It essentially covers processes from all of the seven seas used to assure that consumers find safe, nutritionally beneficial, and appealing seafood products at their markets and restaurants.




Sommario

CHEMISTRY AND BIOCHEMISTRY Introduction—Importance of Analysis in Seafood and Seafood Products, Variability and Basic Concepts JÖRG OEHLENSCHLÄGER Peptides and Proteins TURID RUSTAD Proteomics HÓLMFRÍÐUR SVEINSDÓTTIR, ÁGÚSTA GUÐMUNDSDÓTTIR, AND ODDUR VILHELMSSON Seafood Genomics ASTRID BÖHNE, DELPHINE GALIANA-ARNOUX, CHRISTINA SCHULTHEIS, FRÉDÉRIC BRUNET, AND JEAN-NICOLAS VOLFF Nucleotides and Nucleosides MA CONCEPCIÓN ARISTOY, LETICIA MORA, ALEIDA S. HERNÁNDEZ-CÁZARES, AND FIDEL TOLDRÁ Lipid Compounds SANTIAGO P. AUBOURG Lipid Oxidation TURID RUSTAD Volatile Aroma Compounds in Fish GUÐRÚN ÓLAFSDÓTTIR AND RÓSA JÓNSDÓTTIR PROCESSING CONTROL Basic Composition: Rapid Methodologies HEIDI NILSEN, KARSTEN HEIA, AND MARGRETHE ESAIASSEN Microstructure ISABEL HERNANDO, EMPAR LLORCA, ANA PUIG, AND MARÍA-ANGELES LLUCH Chemical Sensors CORRADO DI NATALE Physical Sensors and Techniques RUTH DE LOS REYES CÁNOVAS, PEDRO JOSÉ FITO SUÑER, ANA ANDRÉS GRAU, AND PEDRO FITO-MAUPOEY Methods for Freshness Quality and Deterioration YESIM OZOGUL Analytical Methods to Diff erentiate Farmed from Wild Seafood ICIAR MARTÍNEZ, INGER BEATE STANDAL, MARIT AURSAND, YUMIKO YAMASHITA, AND MICHIAKI YAMASHITA Smoke Flavoring Technology in Seafood VINCENT VARLET, THIERRY SEROT, AND CAROLE PROST NUTRITIONAL QUALITY Composition and Calories EVA FALCH, INGRID OVERREIN, CHRISTEL SOLBERG, AND RASA SLIZYTE Essential Amino Acids MA CONCEPCIÓN ARISTOY AND FIDEL TOLDRÁ Antioxidants NICK KALOGEROPOULOS AND ANTONIA CHIOU Vitamins YOUNG-NAM KIM Minerals and Trace Elements JÖRG OEHLENSCHLÄGER Analysis of n-3 and n-6 Fatty Acids VITTORIO M. MORETTI AND FABIO CAPRINO SENSORY QUALITY Quality Assessment of Fish and Fishery Products by Color Measurement REINHARD SCHUBRING Instrumental Texture ISABEL SÁNCHEZ-ALONSO, MARTA BARROSO, AND MERCEDES CARECHE Aroma JOHN STEPHEN ELMORE Quality Index Methods GRETHE HYLDIG, EMILÍA MARTINSDÓTTIR, KOLBRÚN SVEINSDÓTTIR, RIAN SCHELVIS, AND ALLAN BREMNER Sensory Descriptors GRETHE HYLDIG Sensory Aspects of Heat-Treated Seafood GRETHE HYLDIG SAFETY Assessment of Seafood Spoilage and the Microorganisms Involved ROBERT E. LEVIN Detection of Fish Spoilage GEORGE-JOHN E. NYCHAS AND E.H. DROSINOS Detection of the Principal Foodborne Pathogens in Seafoods and Seafood-Related Environments DAVID RODRÍGUEZ-LÁZARO AND MARTA HERNANDEZ Parasites JUAN ANTONIO BALBUENA AND JUAN ANTONIO RAGA Techniques of Diagnosis of Fish and Shellfi sh Virus and Viral Diseases CARLOS PEREIRA DOPAZO AND ISABEL BANDÍN Marine Toxins CARA EMPEY CAMPORA AND YOSHITSUGI HOKAMA Detection of Adulterations: Addition of Foreign Proteins VÉRONIQUE VERREZ-BAGNIS Detection of Adulterations: Identifi cation of Seafood Species ANTONIO PUYET AND JOSÉ M. BAUTISTA Veterinary Drugs ANTON KAUFMANN Differentiation of Fresh and Frozen–Th awed Fish MUSLEH UDDIN Spectrochemical Methods for the Determination of Metals in Seafood JOSEPH SNEDDON AND CHAD A. THIBODEAUX Food Irradiation and Its Detection YIU CHUNG WONG, DELLA WAI MEI SIN, AND WAI YIN YAO Analysis of Dioxins in Seafood and Seafood Products LUISA RAMOS BORDAJANDI, BELÉN GÓMARA, AND MARÍA JOSÉ GONZÁLEZ Environmental Contaminants: Persistent Organic Pollutants MONIA PERUGINI Biogenic Amines in Seafood Products CLAUDIA RUIZ-CAPILLAS AND FRANCISCO JIMÉNEZ-COLMENERO Residues of Food Contact Materials EMMA L. BRADLEY AND LAURENCE CASTLE Detection of GM Ingredients in Fish Feed KATHY MESSENS, NICOLAS GRYSON, KRIS AUDENAERT, AND MIA EECKHOUT










Altre Informazioni

ISBN:

9781420046335

Condizione: Nuovo
Dimensioni: 10 x 7 in Ø 3.90 lb
Formato: Copertina rigida
Illustration Notes:128 b/w images, 67 tables and approx 19 equations
Pagine Arabe: 928


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