Название: Seafood and Freshwater Toxins ISBN: 0849374375 ISBN-13(EAN): 9780849374371 Издательство: Taylor&Francis Рейтинг: Цена: 22356.00 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: Salem Harry, Katz Sidney A., Marrs Tim Название: Aerobiology: The Toxicology of Airborne Pathogens and Toxins ISBN: 1849735948 ISBN-13(EAN): 9781849735940 Издательство: Royal Society of Chemistry Рейтинг: Цена: 37805.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book focusses on the toxicological aspects of aerobiology, considering the adverse health effects associated with the inhalation of airborne biological particulates.
Автор: Se-Kwon Kim Название: Seafood Processing By-Products ISBN: 1493947591 ISBN-13(EAN): 9781493947591 Издательство: Springer Рейтинг: Цена: 19589.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Introduction to seafood processing by-products.- Trends in use of seafood processing by-products in Europe.- Prospective utilization of fishery by-products in Indonesia.- Development of functional materials from seafood by-products by membrane separation technology.- Processing and characterization of salt-fermented fish (Jeotgal) using seafood by-products in Korea.- Isoelectric Solubilization/Precipitation as a Means to Recover Protein and Lipids from Seafood By-products.- Advances in processing of marine discard & by-products.- Recovery of gelatin with improved functionality from seafood processing waste.- Utilization of fish waste for the making fish sauce.- Enzymes from fish processing waste materials and their commercial applications.- Functional proteins and peptides from Fish Skin.- Seafood processing by-products - collagen and gelatin.- Bycatch utilization in Asia.- Biological, Physical and Chemical Properties of Fish Oil and Industrial Applications.- Use of Seafood Processing By-products in Animal Feed Industry.- Potential use of lactic acid bacteria in seafood products.- Chitin and its beneficial activity as an immunomodulator in allergic reaction.- Chitosan Nanoparticles: Preparation, Characterization and Applications.- Chitin, Chitosan and Their Derivatives against Oxidative Stress, Inflammation and Some Application.- Lipid bodies isolated microalgae residues as a source for bio-ethanol production.- Bioactive metabolites and value added products from marine macroalgae.- The application of fish collagen to the dental and hard tissue regenerative medicine.- Applications of seafood by-products in the food industry and human nutrition.- Anti-diabetic and obesity effect of materials from seafood by-products.- Bioluminescence isolated from seafood by-products and its applications.- Preparation of useful components from marine algal processing by-products and their applications.- Functional properties of ascidians by-products: nutritional and medicinal value.
Автор: Haard, Norman F. , Simpson, Benjamin K. Название: Seafood Enzymes ISBN: 0367398885 ISBN-13(EAN): 9780367398880 Издательство: Taylor&Francis Рейтинг: Цена: 9798.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: "Reviews specific enzymes and enzyme groups studied in recent years, delves into the relationship between enzymes and seafood quality, covers the application of enzymes as seafood processing aids, and focuses on the recovery of useful enzymes as by-products from seafood waste. Details the control of enzyme activity in seafood products."
Название: Innovative technologies in seafood processing ISBN: 0815366442 ISBN-13(EAN): 9780815366447 Издательство: Taylor&Francis Рейтинг: Цена: 26796.00 р. Наличие на складе: Поставка под заказ.
Описание: This book provides comprehensive updates on several novel process technologies used by the seafood industry and highlights their effects on product quality and safety of the treated seafood. In addition, two chapters focus on the development of safe, effective natural antimicrobials and additives used to replace synthetic alternatives.
Автор: George J. Flick; Roy E. Martin Название: The Seafood Industry ISBN: 1461358469 ISBN-13(EAN): 9781461358466 Издательство: Springer Рейтинг: Цена: 14365.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Although there are excellent books on specific aspects of the seafood industry, few, if any, offer both the breadth and depth of information that the editors and authors of The Seafood Industry provide here.
Автор: A. David Bonnell Название: Quality Assurance in Seafood Processing: A Practical Guide ISBN: 1461361346 ISBN-13(EAN): 9781461361343 Издательство: Springer Рейтинг: Цена: 14365.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: While there are many quality assurance books on the market, very few address the application of the concept to the seafood industry. The author, in teaching quality assurance over nine years, has not been able to find a textbook that is suitable as a reference text in quality assurance courses for the seafood industry.
Автор: Ian Dore Название: The New Fresh Seafood Buyer`s Guide ISBN: 1475759924 ISBN-13(EAN): 9781475759921 Издательство: Springer Рейтинг: Цена: 13060.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Frozen seafoods are covered in the companion volume, The New Frozen Seafood Handbook. Despite massive im- provements in the quality of much frozen product, consumers and their retail and restaurant suppliers still tend to believe that "fresh" is bet- ter, perhaps simply because the word "fresh" is naturally appealing.
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