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  طبقه‌بندی موضوعی : فرآوری و عمل‌آوری کد محصول: 1168  

Handbook of Seafood and Seafood Products Analysis
 
 
◄ تصویر مولفین:
 
Fidel Toldrá Leo M. L. Nollet
فیدل تولدرا
لئو نولت
 


 
► Title→
نام کتاب
Handbook of Seafood and Seafood Products Analysis
► Author [s]→
نویسنده
Fidel Toldrá, Leo Nollet
► Publisher &
Year:
ناشر / سال نشر
CRC Press / 2024
► Pages:
تعداد صفحات
969
► ISBN→
1032266783, 9781032266787
► Sample pages:
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► Description:
شرح

■ درباره این کتاب:

Seafood and seafood products represent some of the most important foods in almost all types of societies around the world. More intensive production of fish and shellfish to meet high demand has raised some concerns related to the nutritional and sensory qualities of these cultured fish in comparison to their wild-catch counterparts. In addition, the variety in processing, preservation, and storage methods from traditional to modern is contributing to an increase in variability in consumer products.

This second edition of the Handbook of Seafood and Seafood Products Analysis brings together the work of 109 experts who focus on the most recent research and development trends in analytical techniques and methodologies for the analysis of captured fresh and preserved seafood, either cultivated or wild, as well as for derived products. After providing a general introduction, this handbook provides 48 chapters distributed in six sections:
Chemistry and biochemistry focuses on the analysis of main chemical and biochemical compounds of seafood.Processing control describes the analysis of technological quality and the use of some non-destructive techniques as well as methods to check freshness, detection of species, and geographic origin and to evaluate smoke flavoring.Nutritional quality deals with the analysis of nutrients in seafood such as essential amino acids, bioactive peptides, antioxidants, vitamins, minerals and trace elements, and fatty acids.Sensory quality covers the sensory quality and main analytical tools to determine color, texture, flavor and off-flavor, quality index methods as well as sensory descriptors, sensory aspects of heat-treated seafood, and sensory perception.Biological Safety looks at tools for the detection of spoilage, pathogens, parasites, viruses, marine toxins, antibiotics, and GM ingredients.Chemical Safety focuses on the identification of fish species, detection of adulterations, veterinary drug residues, irradiation, food contact materials, and chemical toxic compounds from the environment, generated during processing or intentionally added.
Key Features:
This comprehensive handbook provides a full overview of the tools now available for the analysis of captured fresh and preserved seafood, either cultivated or wild, as well as for derived products.This is a comprehensive and informative book that presents both the merits and limitations of analytical techniques and also gives future developments for guaranteeing the quality of seafood and seafood products.This cutting-edge work covers processes used from all of the seven seas to ensure that consumers find safe, nutritionally beneficial, and appealing seafood products at their markets and restaurants.This handbook covers the main types of worldwide available analytical techniques and methodologies for the analysis of seafood and seafood products.
..

■ در این کتاب چه می‌خوانیم:
Part 1 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 for Comprehensive Analysis of Seafood Products: Quality, Safety, Authentication, and Allergen Detection
Chapter 4 Endogenous Enzymes
Chapter 5 Nucleotides and Nucleosides
Chapter 6 Lipid Compounds
Chapter 7 Lipid Oxidation
Chapter 8 Volatile Aroma Compounds in Marine Resources
Part 2 Processing Control
Chapter 9 Microstructure
Chapter 10 Physical Sensors and Techniques
Chapter 11 Methods for Measuring Seafood Freshness Quality and Deterioration
Chapter 12 Detection of Species and Geographic Origin of Fishery Products
Chapter 13 Smoke Flavourings Technology in Seafood
Part 3 Nutritional Quality
Chapter 14 Composition and Calories
Chapter 15 Essential Amino Acids
Chapter 16 Bioactive Peptides from Seafood Products
Chapter 17 Antioxidants
Chapter 18 Vitamins
Chapter 19 Minerals and Trace Elements
Chapter 20 Fatty Acids
Part 4 Sensory Quality
Chapter 21 Quality Assessment of Seafood and Seafood Products by Color Measurement
Chapter 22 Instrumental Texture
Chapter 23 Aroma
Chapter 24 Quality Index Methods
Chapter 25 Sensory Descriptors
Chapter 26 Sensory Aspects of Heat Treated Seafood
Chapter 27 Methodologies in Sensory and Consumer Sciences for the Evaluation of Seafood Products
Part 5 Biological Safety
Chapter 28 Detection of Seafood Spoilage Microorganisms
Chapter 29 Detection of Fish Spoilage
Chapter 30 Predictive Modeling of Seafood Spoilage
Chapter 31 Detection of the Principal Foodborne Pathogens in Seafood and Seafood-Related Environments
Chapter 32 Seafood Parasites
Chapter 33 Detection of Enteric Viruses in Seafood
Chapter 34 Analysis of Marine Biotoxins
Chapter 35 Biogenic Amines in Seafood Products
Chapter 36 Detection of Genetically Modified Ingredients in Fish Feed
Part 6 Chemical Safety
Chapter 37 Detection of Adulterations: Addition of Foreign Proteins
Chapter 38 Detection of Adulteration: Identification of Seafood Species
Chapter 39 DNA Barcoding Methodologies for the Identification of Fish Species in Cooked Products
Chapter 40 Differentiation between Fresh and Frozen–Thawed Fish
Chapter 41 Veterinary Drugs
Chapter 42 Spectrochemical Methods for the Determination of Metal(loid) Ions in Seafood
Chapter 43 Food Irradiation and Its Detection
Chapter 44 Analysis of Dioxins in Seafood and Seafood Products
Chapter 45 Environmental Contaminants: Persistent Organic Pollutants
Chapter 46 Innovations in Seafood Packaging Technologies
Chapter 47 Residues of Food Contact Materials
Chapter 48 Microplastics and Nanoplastics in Food

◄ مطالعه این کتاب برای کلیه علاقمندان فرآوری و عمل آوری آبزیان، برای نوشتن مقاله و پایان‌نامه مفید است.


 
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