Описание: Based on a major EU Integrated Research Project, SEAFOODplus, this book reviews how to improve the safety, nutritional, and sensory quality of seafood
products to meet consumer expectations. It reviews safety issues and how they can be managed, and then discusses the range of technologies designed to optimize the sensory and
health benefits and ensure animal welfare in aquaculture operations. The book discusses the role validation and traceability play in regaining and strengthening consumer
Описание: Covers food manufacturing principles, and details the processing and manufacturing of products in the fields of: health, meat, milk, poultry, seafood, and vegetables. This reference includes an overview of food manufacturing principles; and, presents details of commercial processing for each commodity.
Название: Seafood Processing By-Products ISBN: 146149589X ISBN-13(EAN): 9781461495895 Издательство: Springer Рейтинг: Цена: 15728 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: A complete resource on the use and handling of seafood products across the globe, 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. The text describes a broad range of techniques and
methodologies for quality assurance, as well as drying curing, and processing. It offers up a series of chapters on analyzing safety aspects such as fish parasites, viruses, and marine
It also covers various methodologies for safety control and for analyzing nutrition, including composition and calories.
Автор: Shahidi Название: Flavor of Meat, Meat Products and Seafood ISBN: 0751404845 ISBN-13(EAN): 9780751404845 Издательство: Springer Цена: 17476 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The first edition of "Flavor of Meat and Meat Products" was described as 'the best compilation of data on meat flavor yet published.' This edition has now been
updated and extended to include the latest developments concerning both meat and fish flavor. It presents the latest research on species flavors, cured meat flavor, methods of
assessment of flavor quality and consequences of meat deterioration. The coverage is divided into three parts which deal with species flavors, the effects of constituents and
processing on flavor, and the analytical methods, chemical and sensory, of assessing meat flavor.
The book is highly recommended for scientists and technologists in the
meat and seafood industries. It is also of value to sensory scientists, quality managers and marketing personnel.
Автор: Botana Название: Seafood and Freshwater Toxins ISBN: 1466505141 ISBN-13(EAN): 9781466505148 Издательство: Taylor&Francis Рейтинг: Цена: 26125 р. Наличие на складе: Поставка под заказ.
Описание: The last few years have brought about many changes in the field of marine and freshwater toxins, with advances in analytical technology and the realization that these toxins are a global issue. Offering a complete reference guide, Seafood and Freshwater Toxins: Pharmacology, Physiology, and Detection, Third Edition addresses all aspects of the social and scientific influence of phytotoxins, from legislation and monitoring to new drug development. Covering many new topics, the book examines three main aspects: monitoring of toxins; chemical, mechanistic, and toxicological diversity; and detection technologies.New to this edition: 35 new chapters and 5 updated chapters A focus on state-of-the-art methodology Coverage of new technologies to cultivate algae and to identify, isolate, and quantify toxins Regulatory changes Climate change evidence Expanded information on toxicology Part I of the book includes an overview and reviews general issues related to toxin detection, ecology, and diversity, and effects of climate change. Part II covers impacts of toxins regarding epidemiology, toxicology, economics, and surveillance. Part III explores available detection technologies, such as functional assays, biosensors, mass spectrometry, nanotechnology, and more. In addition, standard reference materials for toxins are discussed. Parts IV to VI provide detailed descriptions of toxin chemical diversity, biological sources, and modes of action. Part VII addresses the use of toxins as starting points for therapeutic drugs for cancer, neurological disorders, and for novel antibiotics.
Название: Seafood and Freshwater Toxins ISBN: 0849374375 ISBN-13(EAN): 9780849374371 Издательство: Taylor&Francis Рейтинг: Цена: 15257 р. Наличие на складе: Поставка под заказ.
Описание: This updated second edition of the highly successful "Seafood and Freshwater Toxins" provides an expanded exploration of the chemistry of toxins produced
by marine bacteria and plants. Comprehensive coverage includes the ecobiology, pharmacology, chemistry, detection, legal ownership rights, and toxicology of each group of toxins.
Chapters highlight newly discovered toxins such as pfiesteria, ostreocin, ovatatoxin, cyclic imines, and spirolides.
The authors also discuss toxin monitoring programs and
international validation of new detection methods. Featuring contributions from international experts, this text is an essential reference for food technologists, pharmacologists,
toxicologists and food safety inspectors, microbiologists, and chemists.
Автор: Boziaris Ioannis S. Название: Seafood Processing ISBN: 1118346211 ISBN-13(EAN): 9781118346211 Издательство: Wiley Рейтинг: Цена: 14447 р. Наличие на складе: Нет в наличии.
Описание: Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects.
Автор: Amanda Naaum Название: Seafood Authenticity and Traceability ISBN: 0128015926 ISBN-13(EAN): 9780128015926 Издательство: Elsevier Science Рейтинг: Цена: 4876 р. 5418.00-10% Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Seafood Authenticity and Traceability: a DNA-based Pespective is a concise reference showcasing the latest developments in the field. Written for those in food authenticity who may not have a technical molecular biology background, the book covers methods used for DNA analysis and an overview of their applications in fish and seafood, also providing reviews of the technology and processes for each method. It offers a practical and succinct overview of the relationship between accurate identification, traceability, sustainability, and safety of seafood, including an overview of the supply chain and the industry's need for improved traceability.
Автор: Venugopal Название: Seafood Proc Adding Value ISBN: 1574446223 ISBN-13(EAN): 9781574446227 Издательство: Taylor&Francis Рейтинг: Цена: 22990 р. Наличие на складе: Поставка под заказ.
Описание: The international fishing industry is in danger of stagnation if it continues to ignore consumer demands. What the consumer wants is easy-to-prepare or ready-to-eat value added products. This title considers issues that need to be addressed to bring items profitably to market, including product development, processing, packaging and storage.
Описание: A great need exists for valuable information on factors affecting the quality of animal related products.
Автор: J P Kerry Название: Advances in Meat, Poultry and Seafood Packaging, ISBN: 1845697510 ISBN-13(EAN): 9781845697518 Издательство: Elsevier Science Рейтинг: Цена: 20617 р. 22908.00-10% Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a comprehensive review of both current and emerging technologies for the effective packaging of muscle foods.Part one provides a comprehensive overview of key issues concerning the safety and quality of packaged meat, poultry and seafood. Part two goes on to investigate developments in vacuum and modified atmosphere packaging for both fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use. Other packaging methods are the focus of part three, with the packaging of processed, frozen, ready-to-serve and retail-ready meat, seafood and poultry products all reviewed, alongside advances in sausage casings and in-package pasteurization. Finally, part four explores emerging labelling and packaging techniques. Environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry are investigated, along with edible films, smart packaging systems, and issues regarding traceability and regulation.With its distinguished editor and international team of expert contributors, Advances in meat, poultry and seafood packaging is a key text for those involved with the research, development and production of packaged meat, poultry and seafood products. It also provides an essential overview for post-graduate students and academic researchers with an interest in the packaging of muscle foods.
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