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Dried fruits : phytochemicals and health effects / / edited by Cesarettin Alasalvar, Fereidoon Shahidi
| Dried fruits : phytochemicals and health effects / / edited by Cesarettin Alasalvar, Fereidoon Shahidi |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, Iowa, : Wiley-Blackwell, 2013 |
| Descrizione fisica | 1 online resource (510 p.) |
| Disciplina | 615.3/21 |
| Altri autori (Persone) |
AlasalvarCesarettin
ShahidiFereidoon <1951-> |
| Collana | Functional food science and technology series |
| Soggetto topico |
Dried fruit - Health aspects
Phytochemicals - Health aspects |
| ISBN |
1-118-46466-4
1-283-91552-9 1-118-46465-6 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. 1. Dried berries -- pt. 2. Nontropical dried fruits -- pt. 3. Tropical dried fruits. |
| Record Nr. | UNINA-9910141538903321 |
| Ames, Iowa, : Wiley-Blackwell, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of seafood quality, safety, and health applications [[electronic resource] /] / edited by Cesarettin Alasalvar ... [et al.]
| Handbook of seafood quality, safety, and health applications [[electronic resource] /] / edited by Cesarettin Alasalvar ... [et al.] |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., 2010 |
| Descrizione fisica | 1 online resource (582 p.) |
| Disciplina |
363.19/26
363.1926 664.94 |
| Altri autori (Persone) | AlasalvarCesarettin |
| Soggetto topico |
Seafood - Health aspects
Fish as food Seafood - Safety measures Fishery processing |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-77459-X
9786612774591 1-4443-2554-X 1-4443-2555-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Handbook of Seafood Quality, Safety andHealth Applications; Contents; Preface; Contributors; 1 Seafood quality, safety, and health applications: an overview; 1.1 Introduction; 1.2 Seafood quality; 1.3 Seafood safety; 1.4 Health applications of seafood; 1.5 Conclusions; References; PART I SEAFOOD QUALITY; 2 Practical evaluation of fish quality by objective, subjective, and statistical testing; 2.1 Introduction; 2.2 Methods used for fish freshness and quality assessment: from source to the consumer; 2.2.1 Latest developments in sensory methods; 2.2.2 Latest developments in non-sensory methods
2.2.2.1 Chemical/biochemical methods2.2.2.2 Physico-chemical methods; 2.2.2.3 Microbiological/biological methods; 2.2.3 Latest developments in statistical methods; 2.2.4 Consumer testing for fish quality perception; 2.3 Potential use of micro- and nanotechnologies; 2.4 Conclusions; References; 3 Sensory evaluation of fish freshness and eating qualities; 3.1 Introduction; 3.2 Methods for sensory evaluation of fish; 3.2.1 Torry scale; 3.2.2 European Union Scheme; 3.2.3 Quality Index Method; 3.3 Pre-harvest factors affecting freshness; 3.4 Post-harvest factors affecting freshness 3.5 Environmental taints3.6 Extending freshness and shelf-life in fish; 3.7 Conclusions; References; 4 Sensometric and chemometric approaches to seafood flavour; 4.1 Introduction; 4.2 Sensometric approach to seafood flavour; 4.3 Chemometric approach to seafood flavour; 4.3.1 Experimental designs and optimization; 4.3.2 Pattern recognition; 4.3.3 Multivariate regression analysis; 4.3.3.1 Green; 4.3.3.2 Grilled fish; 4.3.3.3 Fried chicken; 4.3.3.4 Cooked fish, sweet, canned tuna, and roasted soy sauce; 4.3.4 Compound-sensory mapping; 4.4 Conclusions; References 5 Instrumental analysis of seafood flavour5.1 Introduction; 5.2 Isolation of volatile flavour compounds; 5.2.1 Headspace sampling; 5.2.1.1 Static headspace sampling; 5.2.1.2 Dynamic headspace sampling; 5.2.1.3 Solid phase microextraction; 5.2.1.4 Sorptive extraction; 5.2.2 Solvent extraction and distillation extractions; 5.2.2.1 Direct solvent extraction; 5.2.2.2 Steam distillation extraction; 5.2.2.3 High vacuum distillation extraction; 5.3 Instrumental analysis of volatile flavour compounds; 5.3.1 Gas chromatography 5.3.1.1 Gas chromatography-olfactometry (sensory-directed analytical techniques)5.3.1.2 Multidimensional gas chromatography; 5.3.2 Mass spectrometry; 5.3.2.1 High resolution mass spectrometry; 5.3.2.2 Selected ion monitoring mass spectrometry; 5.3.2.3 Chemical ionization mass spectrometry; 5.3.2.4 Negative chemical ionization mass spectrometry; 5.3.2.5 Time-of-flight mass spectrometry; 5.3.3 Electronic nose; 5.4 Conclusions; References; 6 Quality assessment of aquatic foods by machine vision, electronic nose, and electronic tongue; 6.1 Introduction; 6.2 Visual quality 6.2.1 Visual quality determination based on size and shape |
| Record Nr. | UNINA-9910140794703321 |
| Ames, Iowa, : Blackwell Pub., 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of seafood quality, safety, and health applications [[electronic resource] /] / edited by Cesarettin Alasalvar ... [et al.]
| Handbook of seafood quality, safety, and health applications [[electronic resource] /] / edited by Cesarettin Alasalvar ... [et al.] |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., 2010 |
| Descrizione fisica | 1 online resource (582 p.) |
| Disciplina |
363.19/26
363.1926 664.94 |
| Altri autori (Persone) | AlasalvarCesarettin |
| Soggetto topico |
Seafood - Health aspects
Fish as food Seafood - Safety measures Fishery processing |
| ISBN |
1-282-77459-X
9786612774591 1-4443-2554-X 1-4443-2555-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Handbook of Seafood Quality, Safety andHealth Applications; Contents; Preface; Contributors; 1 Seafood quality, safety, and health applications: an overview; 1.1 Introduction; 1.2 Seafood quality; 1.3 Seafood safety; 1.4 Health applications of seafood; 1.5 Conclusions; References; PART I SEAFOOD QUALITY; 2 Practical evaluation of fish quality by objective, subjective, and statistical testing; 2.1 Introduction; 2.2 Methods used for fish freshness and quality assessment: from source to the consumer; 2.2.1 Latest developments in sensory methods; 2.2.2 Latest developments in non-sensory methods
2.2.2.1 Chemical/biochemical methods2.2.2.2 Physico-chemical methods; 2.2.2.3 Microbiological/biological methods; 2.2.3 Latest developments in statistical methods; 2.2.4 Consumer testing for fish quality perception; 2.3 Potential use of micro- and nanotechnologies; 2.4 Conclusions; References; 3 Sensory evaluation of fish freshness and eating qualities; 3.1 Introduction; 3.2 Methods for sensory evaluation of fish; 3.2.1 Torry scale; 3.2.2 European Union Scheme; 3.2.3 Quality Index Method; 3.3 Pre-harvest factors affecting freshness; 3.4 Post-harvest factors affecting freshness 3.5 Environmental taints3.6 Extending freshness and shelf-life in fish; 3.7 Conclusions; References; 4 Sensometric and chemometric approaches to seafood flavour; 4.1 Introduction; 4.2 Sensometric approach to seafood flavour; 4.3 Chemometric approach to seafood flavour; 4.3.1 Experimental designs and optimization; 4.3.2 Pattern recognition; 4.3.3 Multivariate regression analysis; 4.3.3.1 Green; 4.3.3.2 Grilled fish; 4.3.3.3 Fried chicken; 4.3.3.4 Cooked fish, sweet, canned tuna, and roasted soy sauce; 4.3.4 Compound-sensory mapping; 4.4 Conclusions; References 5 Instrumental analysis of seafood flavour5.1 Introduction; 5.2 Isolation of volatile flavour compounds; 5.2.1 Headspace sampling; 5.2.1.1 Static headspace sampling; 5.2.1.2 Dynamic headspace sampling; 5.2.1.3 Solid phase microextraction; 5.2.1.4 Sorptive extraction; 5.2.2 Solvent extraction and distillation extractions; 5.2.2.1 Direct solvent extraction; 5.2.2.2 Steam distillation extraction; 5.2.2.3 High vacuum distillation extraction; 5.3 Instrumental analysis of volatile flavour compounds; 5.3.1 Gas chromatography 5.3.1.1 Gas chromatography-olfactometry (sensory-directed analytical techniques)5.3.1.2 Multidimensional gas chromatography; 5.3.2 Mass spectrometry; 5.3.2.1 High resolution mass spectrometry; 5.3.2.2 Selected ion monitoring mass spectrometry; 5.3.2.3 Chemical ionization mass spectrometry; 5.3.2.4 Negative chemical ionization mass spectrometry; 5.3.2.5 Time-of-flight mass spectrometry; 5.3.3 Electronic nose; 5.4 Conclusions; References; 6 Quality assessment of aquatic foods by machine vision, electronic nose, and electronic tongue; 6.1 Introduction; 6.2 Visual quality 6.2.1 Visual quality determination based on size and shape |
| Record Nr. | UNISA-996200229403316 |
| Ames, Iowa, : Blackwell Pub., 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||