Klientu atbalsts: 27018494

Grāmatu iegāde | Jauns profils | Ienākt

Seafoods: Quality, Technology and Nutraceutical Applications 2002 ed. [Hardback]

Edited by Cesarettin Alasalvar, Edited by Tony Taylor

Formāts: Hardback, 224 pages, height x width: 235x155 mm, weight: 580 g, XIV, 224 p., 1 Hardback
Izdošanas datums: 13-Jun-2002
Izdevniecība: Springer-Verlag Berlin and Heidelberg GmbH & Co. K
ISBN-10: 3540424768
ISBN-13: 9783540424765

Citas grāmatas par šo tēmu:

Fisheries & related industries
Food & beverage technology - (Noliktavā: 3 punkts)

Hardback
Cena: 91,53 €*
* ši ir gala cena, t.i., netiek piemērotas nekādas papildus atlaides
Standarta cena: 107,69 €
Ietaupiet 15%
Grāmatu piegādes laiks ir 3-4 nedēļas, ja grāmata ir uz vietas izdevniecības noliktavā. Ja izdevējam nepieciešams publicēt jaunu tirāžu, grāmatas piegāde var aizkavēties.
Daudzums:
- - 1
  - 2
  - 3
  - 4
  - 5
  - 6
  - 7
  - 8
  - 9
  - 10
Ielikt grozā
Piegādes laiks - 4-6 nedēļas
Pievienot vēlmju sarakstam

Formāts: Hardback, 224 pages, height x width: 235x155 mm, weight: 580 g, XIV, 224 p., 1 Hardback
Izdošanas datums: 13-Jun-2002
Izdevniecība: Springer-Verlag Berlin and Heidelberg GmbH & Co. K
ISBN-10: 3540424768
ISBN-13: 9783540424765

Citas grāmatas par šo tēmu:

Fisheries & related industries
Food & beverage technology - (Noliktavā: 3 punkts)

Permanent link: https://www.kriso.lv/db/9783540424765.html

Keywords:

This book was developed mainly from the selected presentations and contribu tions made during the 3rd Biennual European Conference on Fish Processing in Grimsby, UK, 29th June-1st July 1999, which was sponsored by the Society of Chemical Industry, University of Lincoln, and North East Lincolnshire Council. The book is divided into three sections preceded by an introductory chapter providing an overview of seafood quality, technology and nutraceutical applica tions. The first section (Chaps 2-10) describes a range of aspects of seafood quality from the impact of slaughter procedures, practical evaluation, texture, measuring fish content, protein functionality, histamine toxicity and flavour; the second section (Chaps 11-13) covers value-added waste products, automation in fish processing and water treatment; the final section (Chaps 14-16) dis cusses food and health applications of marine nutraceuticals/functional foods. Contributing to this volume are researchers from different countries who are well recognised in their respective areas of expertise, providing a diverse and global perspective of the issue of seafood quality, technology and nutraceutical applications.

Recenzijas

From the reviews:

"This interesting collection can be recommended as a resource for those interested in the potential application of new developments in marine nutraceuticals/functional foods, their quality and technology . Primarily biochemists, chemists, food scientists or technologists and, especially, fish technologists working in academia, government laboratories and industry will benefit from this publication. it also summarises the current state of knowledge in key research areas and contains ideas for future work. In addition, it provides easy-to-read text suitable for teaching undergraduate and post-graduate students." (AFS - Advances in Food Science, Vol. 25 (2), 2003)

"This book provides information on fish processing, with particular emphasis on sea food quality, technology and nutraceutical applications. It is aimed at professionals who are interested in the potential application of new developments in marine nutraceuticals/functional foods,quality and technology, as well as biochemists, chemists, food scientists, fish technologists and students in these disciplines." (Food Science and Technology Abstracts, Vol. 35 (6), 2003)

Seafoods: Quality, Technology and Nutraceutical Applications-an Overview

(6)

Cesarettin Alasalvar

The Killing of Quality: The Impact of Slaughter Procedures on Fish Flesh

(10)

Dave Robb

Introduction

(1)

What is Quality?

(1)

Fish Muscle Structure and Physiology

(2)

Slaughter Procedures

(1)

Effects of Slaughter Activity and Stress on the Quality of the Fish

(3)

Conclusions

(3)

References

(2)

Practical Evaluation of Fish Quality

(16)

Cesarettin Alasalvar

Tony Garthwaite

Abdullah Oksuz

Introduction

(1)

Extended Shelf Life

(2)

Evaluation of Fish Freshness and Quality

(2)

Sensory Methods

(2)

Non-Sensory Methods

(1)

Systematic Methods

(1)

Practical Methods of Evaluation of Fish Freshness

(7)

Materials and Methods

(1)

Freshness Assessment of Cultured Sea Bream Stored in Ice

(1)

TFRU Sensory Assessment Scheme

(1)

K Value Assessment

(2)

Texture Assessment

(1)

Freshness Assessment of Cultured Rainbow Trout Stored in Ice

(2)

Conclusions

(4)

References

(4)

Eating Quality of Deep-Water Fish Species and their Products

(10)

Martine Brennan

Ronan Gormley

Introduction

(1)

Materials and Methods

(2)

Catching and Storage of the Fish

(1)

Concentrations of Heavy Metals and Micro-Organisms

(1)

Colour and Toughness of Flesh

(1)

Sensory Evaluation

(1)

Preparation of Fish Products

(1)

Nuggets

(1)

Fish-Cakes

(1)

Results and Discussion

(4)

Concentrations of Heavy Metals and Micro-Organisms

(1)

Fish Appearance

(1)

Fish Texture

(1)

Sensory Analysis of Fillets

(1)

Sensory Analysis of Fish Products

(2)

Problems for Processors

(1)

Conclusions

(3)

References

(2)

Quality Control by Instrumental Texture Measurements

(16)

Paul Nesvadba

Introduction

(1)

Difficulties in Measuring Texture of Fish

(1)

Sensory and Instrumental Tests for Texture of Fish

(4)

Sensory Tests of Texture as an Attribute of Quality

(1)

Instrumental Tests for Texture of Fish and Fish Products

(3)

Connection Between Sensory and Instrumental Tests

(1)

Modelling of Viscoelastic Properties in Terms of Lumped Parameters

(4)

Oscillatory Measurements

(1)

Creep and Relaxation Measurements

(1)

Instrumental Texture Measurements of the Quality of Fish

(3)

Conclusions

(3)

References

(3)

Measurement of the Fish Content in Fish Products

(14)

Kevin D. Hargin

Introduction

(1)

Legislative Position

(1)

Problems in Measuring Fish Content

(6)

Total protein content

(4)

Code of practice

(3)

Conclusions

(3)

References

(2)

Functional Properties of Fish Proteins

(10)

Rachel Goodband

Introduction

(1)

Proteins of Fish Muscle

(2)

Supply Chain and Protein Functionality

(1)

Effect of Freezing

(2)

Use of High Pressure to Prevent Frozen Deterioration

(4)

Principles of High Hydrostatic Pressure Processing

(1)

Effect of Hydrostatic Pressure on Myofibrillar Proteins

(1)

Stabilisation of Cod Muscle Against Frozen Deterioration by the Application of High Hydrostatic Pressure

(3)

Conclusions

(1)

References

(1)

Binding and Texture Modification Using Transglutaminase

(6)

Angela Mumby

Introduction

(1)

Properties of Transglutaminase

(1)

Activa EB for Binding

(2)

Activa WM for Texture

(1)

Conclusions

(2)

Histamine Toxicity and Scombroid Fish Poisoning: a Review

(16)

Panos Mavromatis

Peter Quantick

Introduction

(1)

What is Histamine?

(1)

Health Aspects of Histamine

(5)

Allergic Reactions and Role of Histamine

(1)

Histamine in Humans

(1)

Symptoms

(1)

Mechanism of Toxicity

(1)

Synthesis of Indigenous Histamine

(1)

Histamine Receptors and Their Role

(1)

Role of Histamine Receptors and their Agonists and Antagonists

(1)

Histamine Agonists

(1)

Histamine Antagonists

(1)

Antihistamines

(1)

Scombroid Poisoning and Histamine in Fish

(4)

Controlling Histamine Formation

(1)

Permissible Limits for Histamine in Fish

(1)

Outbreaks and Epidemiology

(1)

Conclusions

(6)

References

(6)

Analysis of Seafood Aroma/Odour by Electronic Nose Technology and Direct Analysis

105

(18)

John M. Grigor

Brenden J. Theaker

Cesarettin Alasalvar

William T. O'Hare

Zulfiqur Ali

Introduction

105

(1)

Flavour Active Compounds

106

(2)

Development of Desirable Fresh Flavour

106

(1)

Loss of Freshness and Spoilage

107

(1)

Pre and Post Harvest Taints

107

(1)

Analysis of Seafood Aroma by Sensor Array Technology

108

(6)

High Temperature Sensors

109

(1)

MOS Sensors

109

(1)

MOSFET Sensors

109

(1)

Ambient Temperature Sensors

109

(1)

Conducting Polymer Sensors

109

(1)

BAW and SAW Sensors

110

(1)

Pattern Recognition

110

(2)

Applications

112

(2)

Advantages and Disadvantages of Electronic Nose Technology

114

(1)

Direct Approach to the Analysis of Seafood Aroma

114

(4)

Identification and Quantitation of Aroma Compounds

114

(1)

Extraction and Concentration of Important Aroma Compounds

115

(1)

Traditional Extraction Techniques (Distillation and Solvent Extraction)

116

(1)

Headspace Sampling Techniques

116

(2)

Model Systems and Direct Sampling

118

(1)

Conclusions

118

(5)

References

118

(5)

Improved Utilization of Fish and Shellfish Waste

123

(14)

Tony Taylor

Cesarettin Alasalvar

Introduction

123

(2)

Recovery of Fish Flesh

125

(4)

Whitening of Mince Using Titanium Dioxide

126

(2)

Whitening of Flaps Using Hydrogen Peroxide

128

(1)

Extraction and Purification of Enzymes

129

(4)

Extraction of Enzymes from Shellfish Waste

130

(1)

Extraction and Purification of Hyalurunoglucosidase (EC 3.2.1.35)

131

(2)

Intermediate Moisture Animal Feed (Pig Feed)

133

(2)

Product Development

133

(2)

Conclusions

135

(2)

References

135

(2)

The Icelandic Way Towards Automation in Fish Processing

137

(6)

Kristinn Andersen

Halldor Magnusson

Introduction

137

(1)

New Technology: Flowlines and Intelligent Portioning Machines

138

(2)

New Fish Processing Concepts

140

(1)

Results and Further Development

141

(2)

References

142

(1)

Reducing Water and Trade Effluent Costs in Fish Processing

143

(14)

Richard B. Watson

Introduction

143

(1)

Effluent Disposal Options

143

(1)

Mogden Calculated Trade Effluent Charges

144

(1)

Seafish Work

144

(1)

Waste Minimisation

145

(1)

Benefits of Waste Minimisation

145

(1)

Principles of Water Use Minimisation

145

(1)

Principles of Effluent Strength Minimisation

146

(1)

Typical Processing Problems and Solutions

146

(9)

Defrosting

146

(2)

Manual Filleting

148

(2)

Skinning

150

(2)

Secondary Processing

152

(1)

Cleaning

152

(1)

Drainage System

153

(1)

Drain Covers

153

(1)

Drain Catch Baskets

154

(1)

End of Pipe Treatment Equipment

155

(1)

Conclusions

155

(2)

Omega-3 Fatty Acid Concentrates: a Review of Production Technologies

157

(18)

Udaya N. Wanasundara

Janitha Wanasundara

Fereidoon Shahidi

Introduction

157

(1)

Methods of Concentration of ω3-PUFA

158

(12)

Chromatographic Methods

159

(1)

Distillation Method

160

(1)

Enzymatic Methods

161

(1)

Lipase-Catalysed Hydrolysis

161

(3)

Lipase-Catalysed Esterification

164

(1)

Low Temperature Crystallisation

165

(1)

Solubility Differences of Fatty Acid Salts

166

(1)

Supercritical Fluid Extraction

166

(1)

Urea Complexation

167

(3)

Conclusions

170

(5)

References

170

(5)

Food and Health Applications of Marine Nutraceuticals: a Review

175

(30)

Cesarettin Alasalvar

Fereidoon Shahidi

Peter Quantick

Introduction

175

(1)

Marine Lipids

176

(3)

Nutritional Aspects and Dietary Intake of ω3-PUFA

176

(1)

The Health Benefits of ω3-PUFA

177

(1)

Essentiality of ω3-PUFA

178

(1)

Food Application of Marine Nutraceuticals

179

(14)

Fish Oil

179

(2)

Seal Blubber 0il

181

(1)

Microalgae

182

(1)

Microalgae Oil

182

(2)

Carotenoids

184

(1)

Phycobilins

184

(1)

Polysaccharides

185

(1)

Sterols

185

(1)

Other Bioactive Compounds

185

(1)

Shark Cartilage and Shark Liver Oil

185

(1)

Chitin, Chitosan and Related Products

186

(1)

Food Application of Chitinous Materials

186

(3)

Enzymes

189

(1)

Peptides and Related Compounds

190

(1)

Vitamins

190

(2)

Seaweeds (Macroalgae), Sea Cucumbers and Sea Mussels

192

(1)

Protein Hydrolysates

192

(1)

Regulatory Aspects of Marine Nutraceuticals

193

(1)

Conclusions

194

(11)

References

195

(10)

Marine Nutraceuticals and Functional Foods in Japan

205

(13)

Toshiaki Ohshima

Introduction

205

(1)

Fish Oils with Omega-3 Polyunsaturated Fatty Acids (ω3-PUFA)

205

(4)

Effects of Marine Lipids on Taste

209

(1)

Application of Marine Nutraceuticals and Functional Foods

210

(7)

Chitin and Chitosan

210

(3)

Chondroitin Sulphate

213

(1)

Milt Proteins as Food Preservatives

213

(1)

Carbohydrates

213

(1)

Enzymes

214

(1)

Others

214

(3)

Bioactive Reagents

217

(1)

Conclusions

217

(1)

References

218

Seafoods: Quality, Technology and Nutraceutical Applications 2002 ed. [Hardback]

Recenzijas

Konts un iestatījumi

Meklēšana

Meklēt datubāzē

Refine By

Tēmas Grāmatas angļu valodā

Izvēlieties iepirkumu grozu