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Advances in marine chitin and chitosan [[electronic resource] /] / Hitoshi Sashiwa and David Harding (eds.)
| Advances in marine chitin and chitosan [[electronic resource] /] / Hitoshi Sashiwa and David Harding (eds.) |
| Pubbl/distr/stampa | Basel, Switzerland : , : MDPI AG - Multidisciplinary Digital Publishing Institute, , 2015 |
| Descrizione fisica | 1 online resource (467 pages) : illustrations (chiefly colour); digital, PDF file(s) |
| Soggetto topico |
Biopolymers - Derivatives
Polysaccharides Polysaccharides - Therapeutic use Aquatic resources Pharmacology |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910136934603321 |
| Basel, Switzerland : , : MDPI AG - Multidisciplinary Digital Publishing Institute, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in marine chitin and chitosan [[electronic resource] /] / Hitoshi Sashiwa and David Harding (eds.)
| Advances in marine chitin and chitosan [[electronic resource] /] / Hitoshi Sashiwa and David Harding (eds.) |
| Pubbl/distr/stampa | Basel, Switzerland : , : MDPI AG - Multidisciplinary Digital Publishing Institute, , 2015 |
| Descrizione fisica | 1 online resource (467 pages) : illustrations (chiefly colour); digital, PDF file(s) |
| Soggetto topico |
Biopolymers - Derivatives
Polysaccharides Polysaccharides - Therapeutic use Aquatic resources Pharmacology |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910598177203321 |
| Basel, Switzerland : , : MDPI AG - Multidisciplinary Digital Publishing Institute, , 2015 | ||
| 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-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 | ||
| ||
Aquatic conservation : marine and freshwater ecosystems
| Aquatic conservation : marine and freshwater ecosystems |
| Pubbl/distr/stampa | [Chichester ; ; New York, N.Y.] : , : John Wiley & Sons, Ltd., , [1991]- |
| Disciplina | 333 $2 13 |
| Soggetto topico |
Aquatic ecology
Conservation of natural resources Aquatic resources Écologie des eaux Conservation des ressources naturelles Ressources aquatiques |
| ISSN | 1099-0755 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti |
Marine and freshwater ecosystems
Aquatic Conservation: Marine and Freshwater Ecosystems Aquatic Conservation |
| Record Nr. | UNISA-996209724703316 |
| [Chichester ; ; New York, N.Y.] : , : John Wiley & Sons, Ltd., , [1991]- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Aquatic conservation : marine and freshwater ecosystems
| Aquatic conservation : marine and freshwater ecosystems |
| Pubbl/distr/stampa | [Chichester ; ; New York, N.Y.] : , : John Wiley & Sons, Ltd., , [1991]- |
| Disciplina | 333 $2 13 |
| Soggetto topico |
Aquatic ecology
Conservation of natural resources Aquatic resources Écologie des eaux Conservation des ressources naturelles Ressources aquatiques |
| ISSN | 1099-0755 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti |
Marine and freshwater ecosystems
Aquatic Conservation: Marine and Freshwater Ecosystems Aquatic Conservation |
| Record Nr. | UNINA-9910138898503321 |
| [Chichester ; ; New York, N.Y.] : , : John Wiley & Sons, Ltd., , [1991]- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Aquatic living resources
| Aquatic living resources |
| Pubbl/distr/stampa | [Paris], : Gauthier-Villars |
| Soggetto topico |
Biologia aquàtica
Recursos pesquers Aqüicultura Fishery resources Fishery resources - France Aquatic resources Aquatic resources - France Aquatic biology Aquatic biology - France Aquaculture Aquaculture - France |
| Soggetto genere / forma |
Revistes electròniques.
Periodicals. |
| ISSN | 1765-2952 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996199881203316 |
| [Paris], : Gauthier-Villars | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Aquatic living resources
| Aquatic living resources |
| Pubbl/distr/stampa | [Paris], : Gauthier-Villars |
| Soggetto topico |
Biologia aquàtica
Recursos pesquers Aqüicultura Fishery resources Fishery resources - France Aquatic resources Aquatic resources - France Aquatic biology Aquatic biology - France Aquaculture Aquaculture - France |
| Soggetto genere / forma |
Revistes electròniques.
Periodicals. |
| ISSN | 1765-2952 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910143131403321 |
| [Paris], : Gauthier-Villars | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Aquatic resources, culture and development
| Aquatic resources, culture and development |
| Pubbl/distr/stampa | Oxfordshire ; ; Cambridge, : CABI Pub., ©2004- |
| Soggetto topico |
Aquatic resources
Aquaculture |
| Soggetto genere / forma | Periodicals. |
| ISSN | 1479-0696 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Aquatic Resources Culture and Development |
| Record Nr. | UNINA-9910647378603321 |
| Oxfordshire ; ; Cambridge, : CABI Pub., ©2004- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Aquatic resources, culture and development
| Aquatic resources, culture and development |
| Pubbl/distr/stampa | Oxfordshire ; ; Cambridge, : CABI Pub., ©2004- |
| Soggetto topico |
Aquatic resources
Aquaculture |
| Soggetto genere / forma | Periodicals. |
| ISSN | 1479-0696 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Aquatic Resources Culture and Development |
| Record Nr. | UNINA-9910735501103321 |
| Oxfordshire ; ; Cambridge, : CABI Pub., ©2004- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soggetto topico
-
Aquatic resources
(15)
- Aquaculture (4)
- Brain - Evolution (3)
- Cognition (3)
- Human evolution (3)