01084cam0-22003611i-450-99000739991040332120070905122147.03190515751000739991FED01000739991(Aleph)000739991FED0100073999120030317d2000----km-y0itay50------bagerDEa-------001yyGrammatica di base della lingua tedesca con eserciziMonika Reimanntraduzione di Luciana Kromberg Tomelleri2. ed.MunchenHueber2000237 p.ill.23 cmSul dorso: Italienische version438.245120itaReimann,Monika267526Kromberg-Tomelleri,LucianaITUNINARICAUNIMARCBK990007399910403321XV Tb 14039093FSPBCXV Tb 14239095FSPBCXV Tb 14139094FSPBCFSPBCGrammatica di base della lingua tedesca con esercizi691543UNINA05336nam 22006374a 450 991013996560332120170816125740.01-282-38518-697866123851861-4443-2266-41-4443-2267-2(CKB)1000000000822226(EBL)470274(OCoLC)554884840(SSID)ssj0000337731(PQKBManifestationID)11223814(PQKBTitleCode)TC0000337731(PQKBWorkID)10308748(PQKB)11138132(MiAaPQ)EBC470274(EXLCZ)99100000000082222620080911d2009 uy 0engur|n|---|||||txtccrFishery products[electronic resource] quality, safety and authenticity /edited by Hartmut Rehbein, Jörg OehlenschlägerChichester, West Sussex, UK ;Ames, Iowa Wiley-Blackwell Pub.c20091 online resource (495 p.)Description based upon print version of record.1-4051-4162-X Includes bibliographical references and index.FISHERY PRODUCTS: Quality, safety and authenticity; Contents; List of Contributors; Preface; Introduction; Chapter 1: Basic facts and figures; 1.1 Introduction; 1.2 World fishery production; 1.3 Categories of fish species; 1.4 Fish muscle; 1.5 Nutritional composition; 1.6 Vitamins; 1.7 Minerals; 1.8 Post mortem changes in fish muscle; 1.9 References and further reading; Chapter 2: Traditional methods; 2.1 Introduction; 2.2 TVB-N; 2.3 Methylamines; 2.4 Volatile acids; 2.5 Volatile reducing substances; 2.6 Indole; 2.7 Proteolysis and amino acids; 2.8 pH; 2.9 Refractive index of eye fluids2.10 Discussion and summary2.11 References; Chapter 3: Biogenic amines; 3.1 Introduction; 3.2 Factors affecting amine decarboxylase activity; 3.3 Safety aspects; 3.4 Quality assessment; 3.5 Regulatory issues; 3.6 Methods of biogenic amine quantification; 3.7 References; Chapter 4: ATP-derived products and K-value determination; 4.1 In vivo role of nucleotides; 4.2 Post mortem changes; 4.3 Methodology for evaluating the K-value or related compounds; 4.4 Conclusions; 4.5 References; Chapter 5: VIS/NIR spectroscopy; 5.1 Introduction; 5.2 Analytical principles and measurements5.3 Constituents: assessment of chemical composition5.4 Freshness and storage time; 5.5 Authentication; 5.6 Safety; 5.7 Other quality parameters; 5.8 Summary and future perspectives; 5.9 References; Chapter 6: Electronic nose and electronic tongue; 6.1 Introduction on electronic nose and olfaction; 6.2 Application of the electronic nose and electronic tongue; 6.3 Colorimetric techniques, optical equipment and consumer electronics; 6.4 Classification of fish odours; 6.5 Quality indicators in fish during chilled storage: gas chromatography analysis of volatile compounds6.6 Application of the electronic nose for evaluation of fish freshness6.7 Combined electronic noses for estimating fish freshness; 6.8 Conclusions and future outlook; 6.9 References; Chapter 7: Colour measurement; 7.1 Introduction; 7.2 Instrumentation; 7.3 Novel methods of colour evaluation; 7.4 Colour measurement on fish and fishery products; 7.5 Summary; 7.6 References; Chapter 8: Differential scanning calorimetry; 8.1 Introduction; 8.2 Principle of function of the instruments; 8.3 First applications of DSC on fish muscle and other seafood8.4 Recent applications of DSC for investigating quality and safety8.5 Summary; 8.6 References; Chapter 9: Instrumental texture measurement; 9.1 Introduction; 9.2 Instrumental texture; 9.3 Texture measurement for quality classification or prediction; 9.4 Conclusions; 9.5 References; Chapter 10: Image processing; 10.1 Introduction; 10.2 Quality characteristics from images; 10.3 Spectral signature of images; 10.4 Elastic properties from images; 10.5 Analysis of image data; 10.6 Results and discussion; 10.7 Freshness determination from images; 10.8 Firmness information from images10.9 ConclusionsFood quality and safety issues continue to dominate the press, with most food companies spending large amounts of money to ensure that the food quality and assessment procedures in place are adequate and produce good and safe food. This holds true for companies and laboratories responsible for the processing of fish into various products, those responsible for researching safe new products, and departments within other companies supporting these functions. Fishery Products brings together details of all the major methodologies used to assess the quality of fishery products in the wideFishery productsQuality controlFishery processingQuality controlElectronic books.Fishery productsQuality control.Fishery processingQuality control.664.94664/.94Rehbein Hartmut955823Oehlenschläger Jörg955824MiAaPQMiAaPQMiAaPQBOOK9910139965603321Fishery products2163486UNINA