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Seafood Authenticity and Traceability, Amanda Naaum

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Цена: 4876р.   5418р. -10%
Наличие: Поставка под заказ.  Есть в наличии на складе поставщика.
Склад Англия: 619 шт.  Склад Америка: 82 шт.  
При оформлении заказа до: 21 авг 2020
Ориентировочная дата поставки: Начало - середина сентября

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Автор: Amanda Naaum
Название:  Seafood Authenticity and Traceability
Издательство: Elsevier Science
Промышленная химия

ISBN: 0128015926
ISBN-13(EAN): 9780128015926
ISBN: 0-12-801592-6
ISBN-13(EAN): 978-0-12-801592-6
Обложка/Формат: Paperback
Страницы: 152
Вес: 0.33 кг.
Дата издания: 31.08.2016
Серия: Life Sciences
Язык: ENG
Иллюстрации: Black & white illustrations
Размер: 154 x 228 x 16
Читательская аудитория: Professional & vocational
Подзаголовок: A dna-based pespective
Ссылка на Издательство: Link
Поставляется из: Англии
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 industrys need for improved traceability.
Дополнительное описание:

Fishery Products: Quality, Safety and Authenticity

Автор: Hartmut Rehbein (Editor
Название: Fishery Products: Quality, Safety and Authenticity
ISBN: 140514162X ISBN-13(EAN): 9781405141628
Издательство: Wiley
Цена: 18575 р.
Наличие на складе: Поставка под заказ.

Описание: Brings together details of the major methodologies used to assess the quality of fishery products in the widest sense. This book covers such subjects as quality assessment by texture measurement, by electronic nose and tongue, by NMR, and by color measurement. It includes several chapters on assessment of authenticity.

Handbook of Food Products Manufacturing - Health, Meat, Milk, Poultry, Seafood and Vegetables V 2

Автор: Hui
Название: Handbook of Food Products Manufacturing - Health, Meat, Milk, Poultry, Seafood and Vegetables V 2
ISBN: 047012525X ISBN-13(EAN): 9780470125250
Издательство: Wiley
Цена: 35739 р.
Наличие на складе: Поставка под заказ.

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.

Seafood Processing

Автор: Boziaris Ioannis S.
Название: Seafood Processing
ISBN: 1118346211 ISBN-13(EAN): 9781118346211
Издательство: Wiley
Цена: 14447 р.
Наличие на складе: Поставка под заказ.

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.

Surimi and Surimi Seafood, Third Edition

Автор: Park
Название: Surimi and Surimi Seafood, Third Edition
ISBN: 143989857X ISBN-13(EAN): 9781439898574
Издательство: Taylor&Francis
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.

Seafood and Freshwater Toxins

Автор: Botana
Название: Seafood and Freshwater Toxins
ISBN: 1466505141 ISBN-13(EAN): 9781466505148
Издательство: Taylor&Francis
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.

Handbook of Seafood and Seafood Products Analysis

Название: Handbook of Seafood and Seafood Products Analysis
ISBN: 1420046330 ISBN-13(EAN): 9781420046335
Издательство: Taylor&Francis
Цена: 21423 р.
Наличие на складе: 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 toxins.

It also covers various methodologies for safety control and for analyzing nutrition, including composition and calories.

Improving Seafood Products for the Consumer

Название: Improving Seafood Products for the Consumer
ISBN: 1420074342 ISBN-13(EAN): 9781420074345
Издательство: Taylor&Francis
Цена: 17870 р.
Наличие на складе: Поставка под заказ.

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 confidence.

Food Traceability & Authenticity, A

Название: Food Traceability & Authenticity, A
ISBN: 1498788424 ISBN-13(EAN): 9781498788427
Издательство: Taylor&Francis
Цена: 16720 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.

Food Identity Preservation and Traceability

Название: Food Identity Preservation and Traceability
ISBN: 1439804869 ISBN-13(EAN): 9781439804865
Издательство: Taylor&Francis
Цена: 17243 р.
Наличие на складе: Поставка под заказ.

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.

Improving Traceability in Food Processing and Distribution,

Автор: I Smith
Название: Improving Traceability in Food Processing and Distribution,
ISBN: 1855739593 ISBN-13(EAN): 9781855739598
Издательство: Elsevier Science
Цена: 18233 р.
Наличие на складе: Поставка под заказ.

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.

Case Studies in Food Safety and Authenticity,

Автор: J Hoorfar
Название: Case Studies in Food Safety and Authenticity,
ISBN: 0857094122 ISBN-13(EAN): 9780857094124
Издательство: Elsevier Science
Цена: 18233 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: The identification and control of food contaminants rely on careful investigation and implementation of appropriate management strategies. Using a wide range of real-life examples, Case studies in food safety and authenticity provides a vital insight into the practical application of strategies for control and prevention.Part one provides examples of recent outbreak investigations from a wide range of experts around the world, including lessons learnt, before part two goes on to explore examples of how the source was traced and the implications for the food chain. Methods of crisis management are the focus of part three, whilst part four provides studies of farm-level interventions and the tracking of contaminants before they enter the food chain. Part five is focussed on safe food production, and considers the challenges of regulatory testing and certification, hygiene control and predictive microbiology. The book concludes in part six with an examination of issues related to food adulteration and authenticity.With its distinguished editor and international team of expert contributors, Case studies in food safety and authenticity is a key reference work for those involved in food production, including quality control, laboratory and risk managers, food engineers, and anyone involved in researching and teaching food safety.

Seafood Chilling, Refrigeration and Freezing - Science and Technology

Автор: Gokoglu
Название: Seafood Chilling, Refrigeration and Freezing - Science and Technology
ISBN: 1118512189 ISBN-13(EAN): 9781118512180
Издательство: Wiley
Цена: 9771 р.
Наличие на складе: Поставка под заказ.

Описание: Fish and seafood are highly perishable, and must be preserved immediately after being caught or harvested. It is very important both to preserving its quality and to ensure that it does not pose any risks to human health upon consumption.

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