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Annual report - Great Lakes Fishery Commission
| Annual report - Great Lakes Fishery Commission |
| Pubbl/distr/stampa | Ann Arbor, Mich., : Great Lakes Fishery Commission |
| Descrizione fisica | 1 online resource |
| Disciplina | 639 |
| Soggetto topico |
Fisheries - Great Lakes (North America)
Fisheries - United States Fisheries - Canada Fisheries |
| Soggetto genere / forma | Periodicals. |
| Formato | Materiale a stampa  |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996202439503316 |
| Ann Arbor, Mich., : Great Lakes Fishery Commission | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Antioxidants and functional components in aquatic foods / / edited by Hordur G. Kristinsson ; cover design by Andy Meaden ; Niklas Andersson [and twenty five others], contributors
| Antioxidants and functional components in aquatic foods / / edited by Hordur G. Kristinsson ; cover design by Andy Meaden ; Niklas Andersson [and twenty five others], contributors |
| Pubbl/distr/stampa | Chichester, England : , : Wiley-Blackwell, , 2014 |
| Descrizione fisica | 1 online resource (341 p.) |
| Disciplina | 613.2/86 |
| Soggetto topico |
Functional foods
Antioxidants Aquatic resources Fisheries |
| ISBN |
1-118-85510-8
1-118-85500-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Antioxidants and Functional Components in Aquatic Foods; Copyright; Contents; List of Contributors; Preface; 1 Oxidation in aquatic foods and analysis methods; 1.1 Introduction; 1.2 Analysis of lipid oxidation; 1.2.1 Reactants and initiation of lipid oxidation; 1.2.2 Intermediate products of lipid oxidation; 1.2.3 Lipid oxidation products (primary, secondary, and tertiary); 1.2.4 Other methods of monitoring lipid oxidation; 1.3 Conclusions; References; 2 Protein oxidation in aquatic foods; 2.1 Introduction; 2.2 Mechanisms involved in protein oxidation; 2.2.1 A free radical mechanism
2.2.2 Initiation of protein oxidation in aquatic foods2.2.3 Interaction between lipid and protein; 2.3 Impact of protein oxidation on aquatic food; 2.3.1 Protein functionality; 2.3.2 Texture; 2.3.3 Nutritional value; 2.4 Case studies; 2.4.1 Protein and lipid oxidation during frozen storage of rainbow trout; 2.4.2 Protein and lipid oxidation during ripening of salted herring; 2.5 Conclusions and perspectives; References; 3 Influence of processing on lipids and lipid oxidation in aquatic foods; 3.1 Effect of freezing on lipid oxidation; 3.1.1 Introduction 3.1.2 Effect of the freezing process on lipid oxidation3.1.3 Nature of lipids in frozen seafoods; 3.1.4 Pro-oxidants in frozen seafoods; 3.1.5 Antioxidants in frozen seafoods; 3.2 Effect of salting and drying on lipid oxidation; 3.2.1 Introduction; 3.2.2 The process of salting; 3.2.3 Dry salting; 3.2.4 Wet salting; 3.2.5 Acid-salt curing and fermentation; 3.3 Effect of fermentation on lipid oxidation; 3.3.1 Introduction; 3.3.2 Lipid oxidation during fermentation; 3.3.3 Antioxidants in seafood fermentation; 3.4 Effect of smoking on lipid oxidation; 3.4.1 Introduction 3.4.2 Effect of processing parameters on lipid oxidation during smoking3.5 Effect of high-pressure processing on lipid oxidation; 3.5.1 Introduction; 3.5.2 Effect of HPP on antioxidants; 3.5.3 Effect of enzymes; 3.5.4 Effect of lipids; 3.5.5 Effect of processing conditions; 3.6 Effect of irradiation on lipid oxidation; 3.6.1 Introduction; 3.6.2 Lipids; 3.6.3 Irradiation dose; 3.6.4 Exogenous and endogenous antioxidants; 3.6.5 Processing conditions; 3.7 Effect of microwave processing on lipid oxidation; 3.7.1 Introduction; 3.7.2 Effect on lipids; 3.7.3 Influence on lipid oxidation 3.8 Effect of modified atmospheres on lipid oxidation3.8.1 Introduction; 3.8.2 Vacuum packaging; 3.8.3 Modified atmosphere packaging; 3.8.4 Carbon monoxide; 3.9 Effect of the pH shift extraction method on lipid oxidation; 3.9.1 Introduction; 3.9.2 Effect on lipids; 3.9.3 Effect on antioxidants; 3.9.4 Effect on oxidation; 3.10 Effect of canning on lipid oxidation; 3.10.1 Introduction; 3.10.2 Cooking; 3.10.3 Fill medium; 3.10.4 Antioxidants; 3.10.5 Lipid oxidation; References; 4 Strategies to minimize lipid oxidation of aquatic food products post harvest; 4.1 Introduction 4.2 Lipid oxidation and quality deterioration in post-harvest aquatic food products |
| Record Nr. | UNINA-9910139122803321 |
| Chichester, England : , : Wiley-Blackwell, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Antioxidants and functional components in aquatic foods / / edited by Hordur G. Kristinsson ; cover design by Andy Meaden ; Niklas Andersson [and twenty five others], contributors
| Antioxidants and functional components in aquatic foods / / edited by Hordur G. Kristinsson ; cover design by Andy Meaden ; Niklas Andersson [and twenty five others], contributors |
| Pubbl/distr/stampa | Chichester, England : , : Wiley-Blackwell, , 2014 |
| Descrizione fisica | 1 online resource (341 p.) |
| Disciplina | 613.2/86 |
| Soggetto topico |
Functional foods
Antioxidants Aquatic resources Fisheries |
| ISBN |
1-118-85510-8
1-118-85500-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Antioxidants and Functional Components in Aquatic Foods; Copyright; Contents; List of Contributors; Preface; 1 Oxidation in aquatic foods and analysis methods; 1.1 Introduction; 1.2 Analysis of lipid oxidation; 1.2.1 Reactants and initiation of lipid oxidation; 1.2.2 Intermediate products of lipid oxidation; 1.2.3 Lipid oxidation products (primary, secondary, and tertiary); 1.2.4 Other methods of monitoring lipid oxidation; 1.3 Conclusions; References; 2 Protein oxidation in aquatic foods; 2.1 Introduction; 2.2 Mechanisms involved in protein oxidation; 2.2.1 A free radical mechanism
2.2.2 Initiation of protein oxidation in aquatic foods2.2.3 Interaction between lipid and protein; 2.3 Impact of protein oxidation on aquatic food; 2.3.1 Protein functionality; 2.3.2 Texture; 2.3.3 Nutritional value; 2.4 Case studies; 2.4.1 Protein and lipid oxidation during frozen storage of rainbow trout; 2.4.2 Protein and lipid oxidation during ripening of salted herring; 2.5 Conclusions and perspectives; References; 3 Influence of processing on lipids and lipid oxidation in aquatic foods; 3.1 Effect of freezing on lipid oxidation; 3.1.1 Introduction 3.1.2 Effect of the freezing process on lipid oxidation3.1.3 Nature of lipids in frozen seafoods; 3.1.4 Pro-oxidants in frozen seafoods; 3.1.5 Antioxidants in frozen seafoods; 3.2 Effect of salting and drying on lipid oxidation; 3.2.1 Introduction; 3.2.2 The process of salting; 3.2.3 Dry salting; 3.2.4 Wet salting; 3.2.5 Acid-salt curing and fermentation; 3.3 Effect of fermentation on lipid oxidation; 3.3.1 Introduction; 3.3.2 Lipid oxidation during fermentation; 3.3.3 Antioxidants in seafood fermentation; 3.4 Effect of smoking on lipid oxidation; 3.4.1 Introduction 3.4.2 Effect of processing parameters on lipid oxidation during smoking3.5 Effect of high-pressure processing on lipid oxidation; 3.5.1 Introduction; 3.5.2 Effect of HPP on antioxidants; 3.5.3 Effect of enzymes; 3.5.4 Effect of lipids; 3.5.5 Effect of processing conditions; 3.6 Effect of irradiation on lipid oxidation; 3.6.1 Introduction; 3.6.2 Lipids; 3.6.3 Irradiation dose; 3.6.4 Exogenous and endogenous antioxidants; 3.6.5 Processing conditions; 3.7 Effect of microwave processing on lipid oxidation; 3.7.1 Introduction; 3.7.2 Effect on lipids; 3.7.3 Influence on lipid oxidation 3.8 Effect of modified atmospheres on lipid oxidation3.8.1 Introduction; 3.8.2 Vacuum packaging; 3.8.3 Modified atmosphere packaging; 3.8.4 Carbon monoxide; 3.9 Effect of the pH shift extraction method on lipid oxidation; 3.9.1 Introduction; 3.9.2 Effect on lipids; 3.9.3 Effect on antioxidants; 3.9.4 Effect on oxidation; 3.10 Effect of canning on lipid oxidation; 3.10.1 Introduction; 3.10.2 Cooking; 3.10.3 Fill medium; 3.10.4 Antioxidants; 3.10.5 Lipid oxidation; References; 4 Strategies to minimize lipid oxidation of aquatic food products post harvest; 4.1 Introduction 4.2 Lipid oxidation and quality deterioration in post-harvest aquatic food products |
| Record Nr. | UNINA-9910828004103321 |
| Chichester, England : , : Wiley-Blackwell, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Aquaculture and fisheries
| Aquaculture and fisheries |
| Pubbl/distr/stampa | [Amsterdam] : , : Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd., , 2016- |
| Descrizione fisica | 1 online resource |
| Disciplina | 630 |
| Soggetto topico |
Fisheries - China
Aquaculture - China Pêches - Chine Aquaculture - Chine Aquaculture Fisheries |
| Soggetto genere / forma | Periodicals. |
| ISSN | 2468-550X |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996284646903316 |
| [Amsterdam] : , : Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd., , 2016- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Aquaculture and fisheries
| Aquaculture and fisheries |
| Pubbl/distr/stampa | [Amsterdam] : , : Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd., , 2016- |
| Descrizione fisica | 1 online resource |
| Disciplina | 630 |
| Soggetto topico |
Fisheries - China
Aquaculture - China Pêches - Chine Aquaculture - Chine Aquaculture Fisheries |
| Soggetto genere / forma | Periodicals. |
| ISSN | 2468-550X |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910258745403321 |
| [Amsterdam] : , : Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd., , 2016- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Aquaculture, fish and fisheries : open access
| Aquaculture, fish and fisheries : open access |
| Pubbl/distr/stampa | [Hoboken, New Jersey] : , : John Wiley & Sons Inc., , [2021]- |
| Disciplina | 639.8 |
| Soggetto topico |
Aquaculture
Fisheries Pêches |
| Soggetto genere / forma | Periodicals. |
| ISSN | 2693-8847 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910552785903321 |
| [Hoboken, New Jersey] : , : John Wiley & Sons Inc., , [2021]- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Aquaculture, fish and fisheries : open access
| Aquaculture, fish and fisheries : open access |
| Pubbl/distr/stampa | [Hoboken, New Jersey] : , : John Wiley & Sons Inc., , [2021]- |
| Disciplina | 639.8 |
| Soggetto topico |
Aquaculture
Fisheries Pêches |
| Soggetto genere / forma | Periodicals. |
| ISSN | 2693-8847 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996472970203316 |
| [Hoboken, New Jersey] : , : John Wiley & Sons Inc., , [2021]- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Aquatic science and technology
| Aquatic science and technology |
| Pubbl/distr/stampa | Las Vegas, Nev. : , : Macrothink Institute Inc., , 2013- |
| Disciplina | 574 |
| Soggetto topico |
Aquatic sciences
Aquatic sciences - Technology Marine biology Fisheries |
| Soggetto genere / forma | Periodicals. |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | AST |
| Record Nr. | UNINA-9910473535403321 |
| Las Vegas, Nev. : , : Macrothink Institute Inc., , 2013- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Aquatic sciences : (AS)
| Aquatic sciences : (AS) |
| Pubbl/distr/stampa | Basel, : Birkhäuser |
| Disciplina | 551.4805 |
| Soggetto topico |
Aquatic biology
Aquatic sciences Fisheries Water-supply Hydrology Hydrobiologie Sciences aquatiques - Périodiques Pêches Eau - Approvisionnement Hydrologie |
| ISSN | 1420-9055 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996200001103316 |
| Basel, : Birkhäuser | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Aquatic sciences : (AS)
| Aquatic sciences : (AS) |
| Pubbl/distr/stampa | Basel, : Birkhäuser |
| Disciplina | 551.4805 |
| Soggetto topico |
Aquatic biology
Aquatic sciences Fisheries Water-supply Hydrology Hydrobiologie Sciences aquatiques - Périodiques Pêches Eau - Approvisionnement Hydrologie |
| ISSN | 1420-9055 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910143125003321 |
| Basel, : Birkhäuser | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soggetto topico
-
Fisheries
(298)
- Aquaculture (35)
- Fishes (35)
- Fishery management (22)
- Pêches (22)