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.
Автор: Soares Nuno F Название: Food Safety in the Seafood Industry ISBN: 1118965078 ISBN-13(EAN): 9781118965078 Издательство: Wiley Рейтинг: Цена: 5983 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Seafood is one of the most traded commodities worldwide. It is thus imperative that all companies and official control agencies ensure seafood safety and quality throughout the supply chain. Written in an accessible and succinct style, Food Safety in Seaf
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.
Описание: It is widely accepted that increased consumption of seafood is important in dealing with growing health problems such as cardiovascular disease. Based on a major EU Integrated Research Project, SEAFOODplus, this important book reviews the range of research into consumer attitudes towards seafood and the key issues in improving the safety, nutritional and sensory quality of seafood products to meet consumer expectations.After an introductory chapter the book is divided into six parts. The first part of the book reviews consumer attitudes to seafood, including regional differences, the impact of eating quality on product preferences, consumer information needs and attitudes to processed seafood products. Part two discusses research on the important health benefits of seafood consumption in such areas as gastrointestinal health, heart disease and the health of children and young adults. In Part three, the book reviews key seafood safety issues and how they can be managed, from virus contamination and pathogens to histamine and biogenic amines. The following two parts then discuss the range of technologies designed both to optimise the sensory and health benefits of seafood and ensure animal welfare in aquaculture operations. The final part of the book reviews traceability issues.Improving seafood products for the consumer is a valuable reference for the seafood processing industry, and all those concerned with improving the consumption of seafood products.
Автор: Park Название: Surimi and Surimi Seafood, Third Edition ISBN: 143989857X ISBN-13(EAN): 9781439898574 Издательство: Taylor&Francis Рейтинг: Цена: 20900 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Originating in Japan in the twelfth century, surimi is refined fish myofibrillar proteins produced through various processes. The development of the surimi product crabstick in Japan in the 1970s played a major role in globalizing surimi and expanding surimi seafood consumption to the United States, Europe, and Russia. Commercial surimi production has also changed significantly. Surimi and Surimi Seafood, Third Edition covers the resources, production, technology, and nutrition of surimi and surimi seafood. Like the previous editions, this reference serves as a global surimi and surimi seafood industry guide.Revised and expanded, this new edition adds the most up-to-date information on the science of surimi and surimi seafood, with an increase from 17 to 23 chapters coauthored by 63 scientists and industry leaders. Presenting broader, more in-depth content, highlights include historical reviews of the surimi technology and industry, comminution technology and application, coproduct utilization, and nutrition and health benefits. The text examines topics related to surimi and fish proteins, including gelation chemistry, proteolytic enzymes, and stabilization of proteins.This edition covers the production of various surimi seafood products: seafood paste, crabsticks, kamaboko, chikuwa, tempura, fish balls, and fish sausage. It discusses quality and production aspects, such as waste management, microbiology and pasteurization, ingredient technology, color measurement and colorants, seafood flavors, and sensory science applications. It also contains a chapter on research and development that can serve as a tool for insights on new product development.
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.
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.
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
Название: Food Traceability & Authenticity, A ISBN: 1498788424 ISBN-13(EAN): 9781498788427 Издательство: Taylor&Francis Рейтинг: Цена: 15675 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Food traceability is a growing consumer concern worldwide. Traceability is undertaken primarily at the administrative level, where the use of advanced analytical tools is not available. Nevertheless, the determination of geographical origin is a requirement of the traceability system for the import and export of foodstuffs (EU regulation 178/2002). The topics covered in this book include the history of traceability; legislations and rules; the actual traceability techniques and the potential analytical techniques for food traceability such as molecular methods (e.g. DGGE, SSCP), next generation sequencers (NGS), bio-captors, chromatographic techniques, isotopic analysis that are used for discrimination of organic food, fish, oils. The chromatographic techniques help in the use of volatile compounds analysis. The isotope analysis helps in distinguishing between chicken meat and vegetable oils. Ambient mass spectrometry is used for studying mycotoxines and alkaloids in foodstuffs and their management, food and feed authentication in olive and other plant oils, and wine. Vibrational methods (e.g. NMR and NIRS) are used to trace food by global spectrum. The book reviews the current and future techniques including metabolomic techniques.
Описание: Examines the merger of identity preservation and traceability into IPT as it relates domestically and internationally to food safety and economics, with an emphasis on grain to illustrate trends. This work highlights the major systems of IPT from a US business perspective.
Описание: In the light of recent legislation and a number of food safety incidents, traceability of food products back from the consumer to the very beginning of the supply chain has never been so important. This book describes key components of traceability systems and how food manufacturers can manage them effectively.
Описание: Advances in Food Traceability Techniques and Technologies: Improving Quality Throughout the Food Chaincovers in detail a topic of great importance to both the food industry which is obliged to provide clear and accurate labeling of their products and the government and other organizations which are tasked with verification of claims of food quality and safety. . The traceability of food products is becoming ever more important as globalization continues to increase the complexity of food chains. Coverage in the book includes the wide range of technologies and techniques which have been utilized in the tracing of food products. In addition, the ways in which the misuse of food traceability will affect the quality of food is also covered throughout. . The first part of the book introduces the concept of traceability in the food industry, highlighting advantages of a robust traceability and the difficulties involved in implementing them. The second part looks at the technologies used to trace products, and the third section reviews the legal requirements for food traceability in the EU, the US, and the rest of the world. . The final section contains a number of case studies which evaluate how food traceability has been successfully implemented in various foods focusing on the quality of the food.
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