Handbook of Seafood and Seafood Products Analysis, Fidel Toldra
Старое издание
Автор: Nollet, Leo M.L. Название: Handbook of Seafood and Seafood Products Analysis ISBN: 1420046330 ISBN-13(EAN): 9781420046335 Издательство: Taylor&Francis Цена: 36749.00 р. Наличие на складе: Поставка под заказ.
Автор: Nollet, Leo M.L. Название: Handbook of Seafood and Seafood Products Analysis ISBN: 1420046330 ISBN-13(EAN): 9781420046335 Издательство: Taylor&Francis Рейтинг: Цена: 36749.00 р. Наличие на складе: Поставка под заказ.
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.
Название: Handbook of grape processing by-products ISBN: 0128098708 ISBN-13(EAN): 9780128098707 Издательство: Elsevier Science Рейтинг: Цена: 19875.00 р. Наличие на складе: Поставка под заказ.
Описание:
Handbook of Grape Processing By-Products explores the alternatives of upgrading production by-products, also denoting their industrial potential, commercial applications and sustainable solutions in the field of grape valorization and sustainable management in the wine industry.
Covering the 12 top trending topics of winery sustainable management, emphasis is given to the current advisable practices in the field, general valorization techniques of grape processing by-products (e.g. vermi-composting, pyrolysis, re-utilization for agricultural purposes etc.), the newly introduced biorefinery concept, different techniques for the separation, extraction, recovery and formulation of polyphenols, and finally, the healthy components of grape by-products that lead to target applications in the pharmaceutical, enological, food and cosmetic sectors.
Presents in-depth information on grape processing
Addresses the urgent need for sustainability within wineries
Reveals the opportunities of reutilizing processing by-products in profitable ways
Explores general valorization methods and separation and extraction methods for the recovery of high added-value extracts/compounds and their transformation to final products
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.
Описание: Provides a methodology framework for countries to implement suitably harmonized sampling and survey monitoring schemes for recreational fisheries. The framework focuses on two components: representation and measurement.
Название: Seafood Processing By-Products ISBN: 146149589X ISBN-13(EAN): 9781461495895 Издательство: Springer Рейтинг: Цена: 23508.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Seafood Processing By-Products
Автор: Nollet Название: Handbook of Meat, Poultry and Seafood Quality ISBN: 0470958324 ISBN-13(EAN): 9780470958322 Издательство: Wiley Рейтинг: Цена: 30246.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: A great need exists for valuable information on factors affecting the quality of animal related products.
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.
Название: Handbook of Flavor Characterization ISBN: 0367395029 ISBN-13(EAN): 9780367395025 Издательство: Taylor&Francis Рейтинг: Цена: 9798.00 р. Наличие на складе: Поставка под заказ.
Описание: This multidisciplinary resource details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics, and human physiology on aroma and flavor perception.
Автор: Baranowska Irena Название: Handbook of Trace Analysis: Fundamentals and Applications ISBN: 3319366963 ISBN-13(EAN): 9783319366968 Издательство: Springer Рейтинг: Цена: 20580.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Problems concerning inorganic and bioinorganic speciation analysis, as well as special aspects such as trace analysis of noble metals, radionuclides and volatile organic compounds are also discussed.A significant part of the content presents applications of methods and procedures in medicine (metabolomics and therapeutic drug monitoring);
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.
Автор: Saleena Mathew; Maya Raman; Manjusha Kalarikkathar Название: Fish and Fishery Products Analysis ISBN: 9813295767 ISBN-13(EAN): 9789813295766 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.
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