LEADER 04391nam 22006735 450 001 9910357830103321 005 20200701050531.0 010 $a981-329-574-0 024 7 $a10.1007/978-981-32-9574-2 035 $a(CKB)4100000009759054 035 $a(DE-He213)978-981-32-9574-2 035 $a(MiAaPQ)EBC5973797 035 $a(EXLCZ)994100000009759054 100 $a20191106d2019 u| 0 101 0 $aeng 135 $aurnn|008mamaa 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aFish and Fishery Products Analysis $eA Theoretical and Practical Perspective /$fby Saleena Mathew, Maya Raman, Manjusha Kalarikkathara Parameswaran, Dhanya Pulikkottil Rajan 205 $a1st ed. 2019. 210 1$aSingapore :$cSpringer Singapore :$cImprint: Springer,$d2019. 215 $a1 online resource (XVII, 443 p. 106 illus., 12 illus. in color.) 311 $a981-329-573-2 327 $aAssessment of Nutritional Quality of Fish -- Fish and Fish Products: Quality Indices -- Water/ Ice: Assessment of Quality -- Toxicants: Assessment of Quality -- Techniques used in Fish and Fishery Products Analysis -- Waste Management in Seafood Industry -- Bioactive Compounds from Marine Sources. 330 $aThis novel and informative book discusses the various aspects of seafood quality. The book is divided into 7 broad sections, each tackling a different aspect. The first section covers the general aspects relevant to the nutritional quality of the fish and the various extraction protocols for macro-/ micro-nutrients. The second section provides insights into handling and the principles of thermal and non-thermal processing techniques for commercially important fishery products. The quality standards and safety concerns in the seafood industry and consumption are discussed in this section. The freshness indices of the processed products including biochemical, microbiological and toxicological characteristics are also included. The third section discusses the physico-chemical characteristics and quality parameters of potable water/ ice. The fourth section includes the quality assessment of various toxicants related to seafood products. The fifth section deals with the specific aspects such as principle, instrument and procedures of conventional and novel analytical instruments relevant to the seafood industry. The sixth section deals with the seafood waste management including solid and liquid seafood wastes. Presently, there is a great awareness regarding environmental sustainable processing/ preservation techniques. The final chapter discusses the bioactive compounds from under-utilized marine sources showing pharmaceutical/ nutraceutical applications. 606 $aFood?Biotechnology 606 $aNutrition    606 $aPharmacology 606 $aMicrobiology 606 $aBiochemical engineering 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aNutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/C18000 606 $aPharmacology/Toxicology$3https://scigraph.springernature.com/ontologies/product-market-codes/B21007 606 $aFood Microbiology$3https://scigraph.springernature.com/ontologies/product-market-codes/L23040 606 $aBiochemical Engineering$3https://scigraph.springernature.com/ontologies/product-market-codes/C12029 615 0$aFood?Biotechnology. 615 0$aNutrition   . 615 0$aPharmacology. 615 0$aMicrobiology. 615 0$aBiochemical engineering. 615 14$aFood Science. 615 24$aNutrition. 615 24$aPharmacology/Toxicology. 615 24$aFood Microbiology. 615 24$aBiochemical Engineering. 676 $a641.3 676 $a664 700 $aMathew$b Saleena$4aut$4http://id.loc.gov/vocabulary/relators/aut$01063476 702 $aRaman$b Maya$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aKalarikkathara Parameswaran$b Manjusha$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aRajan$b Dhanya Pulikkottil$4aut$4http://id.loc.gov/vocabulary/relators/aut 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910357830103321 996 $aFish and Fishery Products Analysis$92532513 997 $aUNINA