Fish and Fishery Products Analysis, Saleena Mathew; Maya Raman; Manjusha Kalarikkathar
Автор: Saleena Mathew; Maya Raman; Manjusha Kalarikkathar Название: Fish and Fishery Products Analysis ISBN: 9813295732 ISBN-13(EAN): 9789813295735 Издательство: Springer Рейтинг: Цена: 13974.00 р. Наличие на складе: Поставка под заказ.
Описание: This novel and informative book discusses the various aspects of seafood quality. The book is divided into 7 broad sections, each tackling a different aspect. The first section covers the general aspects relevant to the nutritional quality of the fish and the various extraction protocols for macro-/ micro-nutrients. The second section provides insights into handling and the principles of thermal and non-thermal processing techniques for commercially important fishery products. The quality standards and safety concerns in the seafood industry and consumption are discussed in this section. The freshness indices of the processed products including biochemical, microbiological and toxicological characteristics are also included. The third section discusses the physico-chemical characteristics and quality parameters of potable water/ ice. The fourth section includes the quality assessment of various toxicants related to seafood products. The fifth section deals with the specific aspects such as principle, instrument and procedures of conventional and novel analytical instruments relevant to the seafood industry. The sixth section deals with the seafood waste management including solid and liquid seafood wastes. Presently, there is a great awareness regarding environmental sustainable processing/ preservation techniques. The final chapter discusses the bioactive compounds from under-utilized marine sources showing pharmaceutical/ nutraceutical applications.
Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications highlights the application of sensory analysis in the development of meat products. It presents the background and historical aspects of sensory evaluation on the characterization and development of meat products. Divided into two sections, the book discusses fundamental concepts, methodological approaches, statistical analysis, innovative methods, and presents case studies using these approaches. Chapter include definitions, applications, literature reviews, recent developments, methods and end of chapter glossaries. Researchers in sensory analysis and meat processing, as well as new product developers, will benefit from this comprehensive resource on the topics discussed.
Описание: The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake.
Название: Technological interventions in dairy science ISBN: 1774636379 ISBN-13(EAN): 9781774636374 Издательство: Taylor&Francis Рейтинг: Цена: 12707.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This new volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and other milk products to non-thermal processing of milk. It also discusses safety methods in dairy science, which includes cleaning-in-place and techniques to determine adulteration in milk.
Описание: This book encompasses the work of leading researchers discussing, from a scientific and technological perspective, the latest and most innovative approaches to structure edible oils without the use of trans fats.
Автор: (Aladin) Bekhit, Alaa El- Название: Fish Roe ISBN: 0128198931 ISBN-13(EAN): 9780128198933 Издательство: Elsevier Science Рейтинг: Цена: 26444.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Digital Information Design (DID) is primarily a business information management (BIM) model. As with any model it is used to help you to describe problems and test potential solutions. DID is not like any other method or framework model; it is independent of any other existing model or framework and does not claim to manage the entirety of the design of business information services. DID identifies useful and widely used best practices that are designed specifically for use in any phase of business information service development from idea, conception, specification, design, test, handover, service management and operation, or managing architectural issues or hardware and software installation. Primarily, DID was developed to manage the quality of information, and how to put it to good use. The DID model has been designed for you to identify what you need and when you need it when designing business information services and as a broad guide, identifies key points in existing frameworks that are particularly useful. The model is wholly independent of all other frameworks (including BiSL and BiSL Next in which the basic design is rooted). You can choose and use whatever you wish, the model will help you to assess the validity of your choice(s) and identify strengths and weaknesses in your approach.The DID model focuses on the common languages to describe key elements of design (need and value, mission and capability), key business information perspectives (business, information/data, services and technology) and the high-level domains (governance, strategy, improvement and operation) that must be managed in order to effectively run any business.DID helps you to identify only what you need to ensure that business information design reflects what is needed by your enterprise. The model can be used entirely separately from the framework level guidance discussed and it can be used at any level in the organization. The essentials of DID are explained in two books: this book, Foundation and the Practitioner book that will be published later.
Автор: Saxena Ajit Kumar, Kumar Amit Название: Fish Analysis for Drug and Chemicals Mediated Cellular Toxicity ISBN: 9811546991 ISBN-13(EAN): 9789811546990 Издательство: Springer Рейтинг: Цена: 6986.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book offers a comprehensive overview of drug and chemical cellular toxicity, especially concerning the effects of anticancer drugs (cyclophosphamide, methotrexate and phosphamidon) on chromosomes and proteins.
Описание: There is an increasing consumer demand for food products that are low in fat, salt and cholesterol at local, national and international levels. This book examines the nutritional principles behind the drive for reductions in fat, salt and cholesterol in our diet, and illustrates formulations and procedures utilized to produce such products.
Описание: Chapter 6 reviews the physiology and psychology of flavor and aroma, which serves as a background for further discussion on the flavor and aroma of foods. The next chapter discusses the chemistry of flavor and aroma in muscle foods, while measurement of flavor and aroma are covered in Chapter 8.
Автор: Knipe Название: Thermal Processing of Ready-to-Eat Meat Products ISBN: 0813801486 ISBN-13(EAN): 9780813801483 Издательство: Wiley Рейтинг: Цена: 33098.00 р. Наличие на складе: Поставка под заказ.
Описание: Critical technical information on thermal processing of RTE meat products Editors and authors are renowned meat industry experts Covers key regulatory aspects of RTE meat production.
ООО "Логосфера " Тел:+7(495) 980-12-10 www.logobook.ru
