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Handbook of seafood and seafood products analysis / / edited by Leo M.L. Nollet, Fidel Toldra
| Handbook of seafood and seafood products analysis / / edited by Leo M.L. Nollet, Fidel Toldra |
| Pubbl/distr/stampa | Boca Raton, Fla. : , : CRC Press, , 2010 |
| Descrizione fisica | 1 online resource (930 p.) |
| Disciplina |
641.3/92
664.94 |
| Altri autori (Persone) |
NolletLeo M. L. <1948->
ToldraFidel |
| Soggetto topico |
Seafood - Analysis
Fishery products - Analysis |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-429-13916-0
1-282-34410-2 9786612344107 1-4200-4635-7 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front cover; Contents; Preface; Editors; Contributors; PART I: CHEMISTRY AND BIOCHEMISTRY; Chapter 1. Introduction-Importance of Analysis in Seafood and Seafood Products, Variability and Basic Concepts; Chapter 2. Peptides and Proteins; Chapter 3. Proteomics; Chapter 4. Seafood Genomics; Chapter 5. Nucleotides and Nucleosides; Chapter 6. Lipid Compounds; Chapter 7. Lipid Oxidation; Chapter 8. Volatile Aroma Compounds in Fish; PART II: PROCESSING CONTROL; Chapter 9. Basic Composition: Rapid Methodologies; Chapter 10. Microstructure; Chapter 11. Chemical Sensors
Chapter 12. Physical Sensors and TechniquesChapter 13. Methods for Freshness Quality and Deterioration; Chapter 14. Analytical Methods to Differentiate Farmed from Wild Seafood; Chapter 15. Smoke Flavoring Technology in Seafood; PART III: NUTRITIONAL QUALITY; Chapter 16. Composition and Calories; Chapter 17. Essential Amino Acids; Chapter 18. Antioxidants; Chapter 19. Vitamins; Chapter 20. Minerals and Trace Elements; Chapter 21. Analysis of n-3 and n-6 Fatty Acids; PART IV: SENSORY QUALITY; Chapter 22. Quality Assessment of Fish and Fishery Products by Color Measurement Chapter 23. Instrumental TextureChapter 24. Aroma; Chapter 25. Quality Index Methods; Chapter 26. Sensory Descriptors; Chapter 27. Sensory Aspects of Heat-Treated Seafood; PART V: SAFETY; Chapter 28. Assessment of Seafood Spoilage and the Microorganisms Invloved; Chapter 29. Detection of Fish Spoilage; Chapter 30. Detection of the Principal Foodborne Pathogens in Seafood and Seafood-Related Environments; Chapter 31. Parasites; Chapter 32. Techniques of Diagnosis of Fish and Shellfish Virus and Viral Diseases; Chapter 33. Marine Toxins Chapter 34. Detection of Adulterations: Addition of Foreign ProteinsChapter 35. Detection of Adulterations: Identification of Seafood Species; Chapter 36. Veterinary Drugs; Chapter 37. Differentiation of Fresh and Frozen-Thawed Fish; Chapter 38. Spectrochemical Methods for the Determination of Metals in Seafood; Chapter 39. Food Irradiation and Its Detection; Chapter 40. Analysis of Dioxins in Seafood and Analysis Products; Chapter 41. Environmental Contaminants: Persistent Organic Pollutants; Chapter 42. Biogenic Amines in Seafood Products; Chapter 43. Residues of Food Contact Materials Chapter 44. Detection of GM Ingredients in Fish FeedIndex; Back cover |
| Record Nr. | UNINA-9910456120503321 |
| Boca Raton, Fla. : , : CRC Press, , 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of seafood and seafood products analysis / / edited by Leo M.L. Nollet, Fidel Toldra
| Handbook of seafood and seafood products analysis / / edited by Leo M.L. Nollet, Fidel Toldra |
| Pubbl/distr/stampa | Boca Raton, Fla. : , : CRC Press, , 2010 |
| Descrizione fisica | 1 online resource (930 p.) |
| Disciplina |
641.3/92
664.94 |
| Altri autori (Persone) |
NolletLeo M. L. <1948->
ToldraFidel |
| Soggetto topico |
Seafood - Analysis
Fishery products - Analysis |
| ISBN |
0-429-13916-0
1-282-34410-2 9786612344107 1-4200-4635-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front cover; Contents; Preface; Editors; Contributors; PART I: CHEMISTRY AND BIOCHEMISTRY; Chapter 1. Introduction-Importance of Analysis in Seafood and Seafood Products, Variability and Basic Concepts; Chapter 2. Peptides and Proteins; Chapter 3. Proteomics; Chapter 4. Seafood Genomics; Chapter 5. Nucleotides and Nucleosides; Chapter 6. Lipid Compounds; Chapter 7. Lipid Oxidation; Chapter 8. Volatile Aroma Compounds in Fish; PART II: PROCESSING CONTROL; Chapter 9. Basic Composition: Rapid Methodologies; Chapter 10. Microstructure; Chapter 11. Chemical Sensors
Chapter 12. Physical Sensors and TechniquesChapter 13. Methods for Freshness Quality and Deterioration; Chapter 14. Analytical Methods to Differentiate Farmed from Wild Seafood; Chapter 15. Smoke Flavoring Technology in Seafood; PART III: NUTRITIONAL QUALITY; Chapter 16. Composition and Calories; Chapter 17. Essential Amino Acids; Chapter 18. Antioxidants; Chapter 19. Vitamins; Chapter 20. Minerals and Trace Elements; Chapter 21. Analysis of n-3 and n-6 Fatty Acids; PART IV: SENSORY QUALITY; Chapter 22. Quality Assessment of Fish and Fishery Products by Color Measurement Chapter 23. Instrumental TextureChapter 24. Aroma; Chapter 25. Quality Index Methods; Chapter 26. Sensory Descriptors; Chapter 27. Sensory Aspects of Heat-Treated Seafood; PART V: SAFETY; Chapter 28. Assessment of Seafood Spoilage and the Microorganisms Invloved; Chapter 29. Detection of Fish Spoilage; Chapter 30. Detection of the Principal Foodborne Pathogens in Seafood and Seafood-Related Environments; Chapter 31. Parasites; Chapter 32. Techniques of Diagnosis of Fish and Shellfish Virus and Viral Diseases; Chapter 33. Marine Toxins Chapter 34. Detection of Adulterations: Addition of Foreign ProteinsChapter 35. Detection of Adulterations: Identification of Seafood Species; Chapter 36. Veterinary Drugs; Chapter 37. Differentiation of Fresh and Frozen-Thawed Fish; Chapter 38. Spectrochemical Methods for the Determination of Metals in Seafood; Chapter 39. Food Irradiation and Its Detection; Chapter 40. Analysis of Dioxins in Seafood and Analysis Products; Chapter 41. Environmental Contaminants: Persistent Organic Pollutants; Chapter 42. Biogenic Amines in Seafood Products; Chapter 43. Residues of Food Contact Materials Chapter 44. Detection of GM Ingredients in Fish FeedIndex; Back cover |
| Record Nr. | UNINA-9910780412203321 |
| Boca Raton, Fla. : , : CRC Press, , 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of seafood and seafood products analysis / / edited by Leo M.L. Nollet, Fidel Toldra
| Handbook of seafood and seafood products analysis / / edited by Leo M.L. Nollet, Fidel Toldra |
| Pubbl/distr/stampa | Boca Raton, Fla. : , : CRC Press, , 2010 |
| Descrizione fisica | 1 online resource (930 p.) |
| Disciplina |
641.3/92
664.94 |
| Altri autori (Persone) |
NolletLeo M. L. <1948->
ToldraFidel |
| Soggetto topico |
Seafood - Analysis
Fishery products - Analysis |
| ISBN |
0-429-13916-0
1-282-34410-2 9786612344107 1-4200-4635-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front cover; Contents; Preface; Editors; Contributors; PART I: CHEMISTRY AND BIOCHEMISTRY; Chapter 1. Introduction-Importance of Analysis in Seafood and Seafood Products, Variability and Basic Concepts; Chapter 2. Peptides and Proteins; Chapter 3. Proteomics; Chapter 4. Seafood Genomics; Chapter 5. Nucleotides and Nucleosides; Chapter 6. Lipid Compounds; Chapter 7. Lipid Oxidation; Chapter 8. Volatile Aroma Compounds in Fish; PART II: PROCESSING CONTROL; Chapter 9. Basic Composition: Rapid Methodologies; Chapter 10. Microstructure; Chapter 11. Chemical Sensors
Chapter 12. Physical Sensors and TechniquesChapter 13. Methods for Freshness Quality and Deterioration; Chapter 14. Analytical Methods to Differentiate Farmed from Wild Seafood; Chapter 15. Smoke Flavoring Technology in Seafood; PART III: NUTRITIONAL QUALITY; Chapter 16. Composition and Calories; Chapter 17. Essential Amino Acids; Chapter 18. Antioxidants; Chapter 19. Vitamins; Chapter 20. Minerals and Trace Elements; Chapter 21. Analysis of n-3 and n-6 Fatty Acids; PART IV: SENSORY QUALITY; Chapter 22. Quality Assessment of Fish and Fishery Products by Color Measurement Chapter 23. Instrumental TextureChapter 24. Aroma; Chapter 25. Quality Index Methods; Chapter 26. Sensory Descriptors; Chapter 27. Sensory Aspects of Heat-Treated Seafood; PART V: SAFETY; Chapter 28. Assessment of Seafood Spoilage and the Microorganisms Invloved; Chapter 29. Detection of Fish Spoilage; Chapter 30. Detection of the Principal Foodborne Pathogens in Seafood and Seafood-Related Environments; Chapter 31. Parasites; Chapter 32. Techniques of Diagnosis of Fish and Shellfish Virus and Viral Diseases; Chapter 33. Marine Toxins Chapter 34. Detection of Adulterations: Addition of Foreign ProteinsChapter 35. Detection of Adulterations: Identification of Seafood Species; Chapter 36. Veterinary Drugs; Chapter 37. Differentiation of Fresh and Frozen-Thawed Fish; Chapter 38. Spectrochemical Methods for the Determination of Metals in Seafood; Chapter 39. Food Irradiation and Its Detection; Chapter 40. Analysis of Dioxins in Seafood and Analysis Products; Chapter 41. Environmental Contaminants: Persistent Organic Pollutants; Chapter 42. Biogenic Amines in Seafood Products; Chapter 43. Residues of Food Contact Materials Chapter 44. Detection of GM Ingredients in Fish FeedIndex; Back cover |
| Record Nr. | UNINA-9910800075303321 |
| Boca Raton, Fla. : , : CRC Press, , 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
