Info
A briefe discouery of the damages that happen to this realme by disordered and vnlawfull diet [[electronic resource] ] : The benefites and commodities that otherwise might ensue. With a perswasion of the people, for a better maintenance to the nauie. Briefly compiled, by Edward Ieninges
| A briefe discouery of the damages that happen to this realme by disordered and vnlawfull diet [[electronic resource] ] : The benefites and commodities that otherwise might ensue. With a perswasion of the people, for a better maintenance to the nauie. Briefly compiled, by Edward Ieninges |
| Autore | Jeninges Edward |
| Pubbl/distr/stampa | Printed at London, : By Roger Warde, dwelling in Holbourne ouer against Eely house, at the signe of the Castle, 1593 |
| Descrizione fisica | 3-30 p |
| Soggetto topico |
Diet - England
Fish as food |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996395822403316 |
Jeninges Edward
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| Printed at London, : By Roger Warde, dwelling in Holbourne ouer against Eely house, at the signe of the Castle, 1593 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
A briefe discouery of the damages that happen to this realme by disordered and vnlawfull diet [[electronic resource] ] : The benefites and commodities that otherwaies might ensue. With a perswasion of the people: for a better maintenance to the nauie. Brieflie compiled, by Edward Ieninges
| A briefe discouery of the damages that happen to this realme by disordered and vnlawfull diet [[electronic resource] ] : The benefites and commodities that otherwaies might ensue. With a perswasion of the people: for a better maintenance to the nauie. Brieflie compiled, by Edward Ieninges |
| Autore | Jeninges Edward |
| Pubbl/distr/stampa | Imprinted at London, : By Roger Ward, dwelling vpon Lambart Hill, neere old Fish-streete, 1590 |
| Descrizione fisica | 30, [2] p |
| Soggetto topico |
Diet - England
Fish as food |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996387781903316 |
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Jeninges Edward
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| Imprinted at London, : By Roger Ward, dwelling vpon Lambart Hill, neere old Fish-streete, 1590 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Dietary nutrients, additives, and fish health / / edited by Cheng-sheng Lee [and three others]
| Dietary nutrients, additives, and fish health / / edited by Cheng-sheng Lee [and three others] |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley Blackwell, , 2015 |
| Descrizione fisica | 1 online resource (563 p.) |
| Disciplina | 597 |
| Collana | United States Aquaculture Society series |
| Soggetto topico |
Fishes - Health
Fishes - Physiology Fish as food Aquaculture |
| ISBN |
1-119-00558-2
1-119-00556-6 1-119-00553-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910208954903321 |
| Hoboken, New Jersey : , : Wiley Blackwell, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Fish consumption and health [[electronic resource] /] / editors, George P. Gagne and Richard H. Medrano, editors
| Fish consumption and health [[electronic resource] /] / editors, George P. Gagne and Richard H. Medrano, editors |
| Pubbl/distr/stampa | New York, : Nova Science Publishers, c2009 |
| Descrizione fisica | 1 online resource (217 p.) |
| Disciplina | 615/.34 |
| Altri autori (Persone) |
GagneGeorge P
MedranoRichard H |
| Collana | Food and beverage consumption and health |
| Soggetto topico |
Fish as food
Seafood - Health aspects |
| Soggetto genere / forma | Electronic books. |
| ISBN | 1-61209-760-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910465668803321 |
| New York, : Nova Science Publishers, c2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Fish consumption and health [[electronic resource] /] / editors, George P. Gagne and Richard H. Medrano, editors
| Fish consumption and health [[electronic resource] /] / editors, George P. Gagne and Richard H. Medrano, editors |
| Pubbl/distr/stampa | New York, : Nova Science Publishers, c2009 |
| Descrizione fisica | 1 online resource (217 p.) |
| Disciplina | 615/.34 |
| Altri autori (Persone) |
GagneGeorge P
MedranoRichard H |
| Collana | Food and beverage consumption and health |
| Soggetto topico |
Fish as food
Seafood - Health aspects |
| ISBN | 1-61209-760-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910791827103321 |
| New York, : Nova Science Publishers, c2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Fish, Omega-3 and human health / / William E.M. Lands
| Fish, Omega-3 and human health / / William E.M. Lands |
| Autore | Lands William E. M. <1930-> |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Champaign, Ill., : AOCS Press, c2005 |
| Descrizione fisica | 1 online resource (233 p.) |
| Disciplina | 616.1/20654 |
| Soggetto topico |
Fish as food
Heart - Diseases - Nutritional aspects Essential fatty acids in human nutrition |
| ISBN |
1-00-300228-5
1-003-00228-5 1-68015-974-7 1-4398-3189-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. 1. Relating diet to disease -- pt. 2. Metabolic differences among polyunsaturated fatty acids -- pt. 2. Choosing diets. |
| Record Nr. | UNINA-9911004725103321 |
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Lands William E. M. <1930->
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| Champaign, Ill., : AOCS Press, c2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Fixin' fish [[electronic resource] ] : a guide to handling, buying, preserving, and preparing fish / / Jeffrey Gunderson ; illustrated by Leanne Alexander-Witzig
| Fixin' fish [[electronic resource] ] : a guide to handling, buying, preserving, and preparing fish / / Jeffrey Gunderson ; illustrated by Leanne Alexander-Witzig |
| Autore | Gunderson Jeffrey |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Minneapolis, : University of Minnesota Press for the University of Minnesota Sea Grant Extension Program, c1984 |
| Descrizione fisica | 1 online resource (65 p.) |
| Disciplina | 641.3/92 |
| Soggetto topico |
Cooking (Fish)
Fish as food |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-8166-5529-4
0-8166-1333-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Contents; Nutrition and Economics: Why eat Fish?; Maintaining Quality: Get the Best from your Catch; Freezing fish: Fishcicles; Filleting techniques: Cutting up in style; Scoring, flaking, grinding: A bone to pick; Fish jerky: Dry it, you'll like it; Salting fish: Salt it away; Canning fish: Put a lid on it; Pickling fish: Put your fish in a pickle; Making caviar: A touch of ""roe-mance""; Smoking techniques: Where there's smoke; Building a smoker: Engineering a smokehouse; Basic fish cookery: Fixin' fish; Parasites: Are the fish good enough to eat?; Bibliography |
| Record Nr. | UNINA-9910451703003321 |
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Gunderson Jeffrey
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| Minneapolis, : University of Minnesota Press for the University of Minnesota Sea Grant Extension Program, c1984 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Fixin' fish : a guide to handling, buying, preserving, and preparing fish / / Jeffrey Gunderson ; illustrated by Leanne Alexander-Witzig
| Fixin' fish : a guide to handling, buying, preserving, and preparing fish / / Jeffrey Gunderson ; illustrated by Leanne Alexander-Witzig |
| Autore | Gunderson Jeffrey |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Minneapolis, : University of Minnesota Press for the University of Minnesota Sea Grant Extension Program, 1984 |
| Descrizione fisica | 1 online resource (65 pages) |
| Disciplina | 641.3/92 |
| Soggetto topico |
Cooking (Fish)
Fish as food |
| ISBN |
0-8166-5529-4
0-8166-1333-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Contents; Nutrition and Economics: Why eat Fish?; Maintaining Quality: Get the Best from your Catch; Freezing fish: Fishcicles; Filleting techniques: Cutting up in style; Scoring, flaking, grinding: A bone to pick; Fish jerky: Dry it, you'll like it; Salting fish: Salt it away; Canning fish: Put a lid on it; Pickling fish: Put your fish in a pickle; Making caviar: A touch of ""roe-mance""; Smoking techniques: Where there's smoke; Building a smoker: Engineering a smokehouse; Basic fish cookery: Fixin' fish; Parasites: Are the fish good enough to eat?; Bibliography |
| Record Nr. | UNINA-9910778391003321 |
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Gunderson Jeffrey
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| Minneapolis, : University of Minnesota Press for the University of Minnesota Sea Grant Extension Program, 1984 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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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 | ||
| ||
