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Preface ix
Editors xi
Contributors xiii
Part I Chemistry and Biochemistry
1 Introduction-Importance of Analysis in Seafood and Seafood Products, Variability and Basic Concepts Jörg Oehlenschlöger 3
2 Peptides and Proteins Turid Rustad 11
3 Proteomics Hólmfrídur Sveinsdóttir Ágústa Gudmundsdóttir Oddur Vilhelmsson 21
4 Seafood Genomics Astrid Böhne Delphine Galiana-Arnoux Christina Schultheis Frédéric Brunet Jean-Nicolas Volff 43
5 Nucleotides and Nucleosides M. Concepciön Aristoy Leticia Mora Aleida S. Hernández-Cázares Fidel Toldrá 57
6 Lipid Compounds Santiago P. Aubourg 69
7 Lipid Oxidation Turid Rustad 87
8 Volatile Aroma Compounds in Fish Gudrún Ólafsdóttir Rósa Jónsdóttir 97
Part II Processing Control
9 Basic Composition: Rapid Methodologies Heidi Nilsen Karsten Heia Margrethe Esaiassen 121
10 Miorostructure Isabel Hernando Empar Llorca Ana Puig María-Angeles Lluch 139
11 Chemical Sensors Corrado Di Natale 153
12 Physical Sensors and Techniques Ruth De Los Reyes Cánovas Pedro José Fito Suñer Ana Andrés Grau Pedro Fito-Maupoey 169
13 Methods for Freshness Quality and Deterioration Yesim Ozogul 189
14 Analytical Methods to Differentiate Farmed from Wild Seafood Iciar Martínez Inger Beate Standal Marit Aursand Yumiko Yamashita Michiaki Yamashita 215
15 Smoke Flavoring Technology in Seafood Vincent Varlet Thierry Serot Carole Prost 233
Part III Nutritional Quality
16 Composition and Calories Eva Falch Ingrid Overrein Christel Solberg Rasa Slizyte 257
17Essential Amino Acids M. Concepción Aristoy Fidel Toldrá 287
18 Antioxidants Nick Kalogeropoulos Antonia Chiou 309
19 Vitamins Young-Nam Kim 327
20 Minerals and Trace Elements Jörg Oehlenschläger 351
21 Analysis of n-3 andn-6 Fatty Acids Vittorio M. Moretti Fabio Caprino 377
Part IV Sensory Quality
22 Quality Assessment of Fish and Fishery Products by Color Measurement Reinhard Schubring 395
23 Instrumental Texture Isabel Sánchez-Alonso Marta Barroso Mercedes Careche 425
24 Aroma John Stephen Elmore 439
25 Quality Index Methods Grethe Hyldig Emilía Martinsdóttir Kolbrún Sveinsdóttir Rian Schelvis Allan Bremner 463
26 Sensory Descriptors Grethe Hyldig 481
27 Sensory Aspects of Heat-Treated Seafood Grethe Hyldig 499
Part V Safety
28 Assessment of Seafood Spoilage and the Microorganisms Involved Robert E. Levin 515
29 Detection of Fish Spoilage George-John E. Nychas E.H. Drosinos 537
30 Detection of the Principal Foodborne Pathogens in Seafoods and Seafood-Related Environments David Rodríguez-Lázaro Marta Hernandez 557
31 Parasites Juan Antonio Balbuena Juan Antonio Raga 579
32 Techniques of Diagnosis of Fish and Shellfish Virus and Viral Diseases Carlos Pereira Dopazo Isabel Bandín 603
33 Marine Toxins Cara Empey Campora Yoshitsugi Hokama 649
34 Detection of Adulterations: Addition of Foreign Proteins Véronique Verrez-Bagnis 675
35 Detection of Adulterations: Identification of Seafood Species Antonio Puyet José M. Bautista 687
36 Veterinary Drugs Anton Kaufmann 713
37 Differentiation of Fresh and Frozen-Thawed Fish Musleh Uddin 735
38 Spectrochemical Methods for the Determination of Metals in Seafood Joseph Sneddon Chad A. Thibodeaux 751
39 Food Irradiation and Its Detection Yiu Chung Wong Della wai mei Sin Wai Yin Yao 773
40 Analysis of Dioxins in Seafood and Seafood Products Luisa Ramos Bordajandi Belén Gómara María José González 797
41 Environmental Contaminants: Persistent Organic Pollutants Monia Perugini 817
42 Biogenic Amines in Seafood Products Claudia Ruiz-Capillas Francisco Jiménez-Colmenero 833
43 Residues of Food Contact Materials Emma L. Bradley Laurence Castle 851
44 Detection of GM Ingredients in Fish Feed Kathy Messens Nicolas Gryson Kris Audenaert Mia Eeckhout 871
Index 889
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Add Handbook of Seafood and Seafood Products Analysis, Seafood and seafood products represent some of the most important foods in almost all types of societies around the world. More intensive production of fish and shellfish to meet high demand has raised some concerns related to the nutritional and sensory , Handbook of Seafood and Seafood Products Analysis to the inventory that you are selling on WonderClubX
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Add Handbook of Seafood and Seafood Products Analysis, Seafood and seafood products represent some of the most important foods in almost all types of societies around the world. More intensive production of fish and shellfish to meet high demand has raised some concerns related to the nutritional and sensory , Handbook of Seafood and Seafood Products Analysis to your collection on WonderClub |