Handbook of Seafood and Seafood Products Analysis (Hardcover)

· 제목 : Handbook of Seafood and Seafood Products Analysis (Hardcover) 
· 분류 : 외국도서 > 기술공학 > 기술공학 > 식품공학
· ISBN : 9781420046335
· 쪽수 : 928쪽
· 출판일 : 2009-11-01

CHEMISTRY AND BIOCHEMISTRY

Introduction?Importance of Analysis in Seafood and Seafood Products, Variability and Basic Concepts

JORG OEHLENSCHLAGER

Peptides and Proteins

TURID RUSTAD

Proteomics

HOLMFRIÐUR SVEINSDOTTIR, AGUSTA GUÐMUNDSDOTTIR, AND ODDUR VILHELMSSON

Seafood Genomics

ASTRID BOHNE, DELPHINE GALIANA-ARNOUX, CHRISTINA SCHULTHEIS, FREDERIC BRUNET, AND JEAN-NICOLAS VOLFF

Nucleotides and Nucleosides

MA CONCEPCION ARISTOY, LETICIA MORA, ALEIDA S. HERNANDEZ-CAZARES, AND FIDEL TOLDRA

Lipid Compounds

SANTIAGO P. AUBOURG

Lipid Oxidation

TURID RUSTAD

Volatile Aroma Compounds in Fish

GUÐRUN OLAFSDOTTIR AND ROSA JONSDOTTIR

PROCESSING CONTROL

Basic Composition: Rapid Methodologies

HEIDI NILSEN, KARSTEN HEIA, AND MARGRETHE ESAIASSEN

Microstructure

ISABEL HERNANDO, EMPAR LLORCA, ANA PUIG, AND MARIA-ANGELES LLUCH

Chemical Sensors

CORRADO DI NATALE

Physical Sensors and Techniques

RUTH DE LOS REYES CANOVAS, PEDRO JOSE FITO SUNER, ANA ANDRES GRAU, AND PEDRO FITO-MAUPOEY

Methods for Freshness Quality and Deterioration

YESIM OZOGUL

Analytical Methods to Diff erentiate Farmed from Wild Seafood

ICIAR MARTINEZ, INGER BEATE STANDAL, MARIT AURSAND, YUMIKO

YAMASHITA, AND MICHIAKI YAMASHITA

Smoke Flavoring Technology in Seafood

VINCENT VARLET, THIERRY SEROT, AND CAROLE PROST

NUTRITIONAL QUALITY

Composition and Calories

EVA FALCH, INGRID OVERREIN, CHRISTEL SOLBERG, AND RASA SLIZYTE

Essential Amino Acids

MA CONCEPCION ARISTOY AND FIDEL TOLDRA

Antioxidants

NICK KALOGEROPOULOS AND ANTONIA CHIOU

Vitamins

YOUNG-NAM KIM

Minerals and Trace Elements

JORG OEHLENSCHLAGER

Analysis of n-3 and n-6 Fatty Acids

VITTORIO M. MORETTI AND FABIO CAPRINO

SENSORY QUALITY

Quality Assessment of Fish and Fishery Products by Color Measurement

REINHARD SCHUBRING

Instrumental Texture

ISABEL SANCHEZ-ALONSO, MARTA BARROSO, AND MERCEDES CARECHE

Aroma

JOHN STEPHEN ELMORE

Quality Index Methods

GRETHE HYLDIG, EMILIA MARTINSDOTTIR, KOLBRUN SVEINSDOTTIR, RIAN SCHELVIS, AND ALLAN BREMNER

Sensory Descriptors

GRETHE HYLDIG

Sensory Aspects of Heat-Treated Seafood

GRETHE HYLDIG

SAFETY

Assessment of Seafood Spoilage and the Microorganisms Involved

ROBERT E. LEVIN

Detection of Fish Spoilage

GEORGE-JOHN E. NYCHAS AND E.H. DROSINOS

Detection of the Principal Foodborne Pathogens in Seafoods and

Seafood-Related Environments

DAVID RODRIGUEZ-LAZARO AND MARTA HERNANDEZ

Parasites

JUAN ANTONIO BALBUENA AND JUAN ANTONIO RAGA

Techniques of Diagnosis of Fish and Shellfi sh Virus and Viral Diseases

CARLOS PEREIRA DOPAZO AND ISABEL BANDIN

Marine Toxins

CARA EMPEY CAMPORA AND YOSHITSUGI HOKAMA

Detection of Adulterations: Addition of Foreign Proteins

VERONIQUE VERREZ-BAGNIS

Detection of Adulterations: Identifi cation of Seafood Species

ANTONIO PUYET AND JOSE M. BAUTISTA

Veterinary Drugs

ANTON KAUFMANN

Differentiation of Fresh and Frozen?Th awed Fish

MUSLEH UDDIN

Spectrochemical Methods for the Determination of Metals in

Seafood

JOSEPH SNEDDON AND CHAD A. THIBODEAUX

Food Irradiation and Its Detection

YIU CHUNG WONG, DELLA WAI MEI SIN, AND WAI YIN YAO

Analysis of Dioxins in Seafood and Seafood Products

LUISA RAMOS BORDAJANDI, BELEN GOMARA, AND MARIA JOSE GONZALEZ

Environmental Contaminants: Persistent Organic Pollutants

MONIA PERUGINI

Biogenic Amines in Seafood Products

CLAUDIA RUIZ-CAPILLAS AND FRANCISCO JIMENEZ-COLMENERO

Residues of Food Contact Materials

EMMA L. BRADLEY AND LAURENCE CASTLE

Detection of GM Ingredients in Fish Feed

KATHY MESSENS, NICOLAS GRYSON, KRIS AUDENAERT, AND MIA EECKHOUT