Handbook Of Seafood And Seafood Products Analysis

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Handbook Of Seafood And Seafood Products Analysis

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Author : Leo M.L. Nollet
language : en
Publisher: CRC Press
Release Date : 2009-11-24

Handbook Of Seafood And Seafood Products Analysis written by Leo M.L. Nollet and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-11-24 with Technology & Engineering categories.

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 qualities of these cultured fish in comparison to their wild-catch counterparts. In addition, t

Handbook Of Seafood And Seafood Products Analysis

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Author : Fidel Toldrá
language : en
Publisher: CRC Press
Release Date : 2024-03-08

Handbook Of Seafood And Seafood Products Analysis written by Fidel Toldrá and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-03-08 with Technology & Engineering categories.

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 qualities of these cultured fish in comparison to their wild-catch counterparts. In addition, the variety in processing, preservation, and storage methods from traditional to modern is contributing to an increase in variability in consumer products. This second edition of the Handbook of Seafood and Seafood Products Analysis brings together the work of 109 experts who focus on the most recent research and development trends in analytical techniques and methodologies for the analysis of captured fresh and preserved seafood, either cultivated or wild, as well as for derived products. After providing a general introduction, this handbook provides 48 chapters distributed in six sections: Chemistry and biochemistry focuses on the analysis of main chemical and biochemical compounds of seafood. Processing control describes the analysis of technological quality and the use of some non-destructive techniques as well as methods to check freshness, detection of species, and geographic origin and to evaluate smoke flavoring. Nutritional quality deals with the analysis of nutrients in seafood such as essential amino acids, bioactive peptides, antioxidants, vitamins, minerals and trace elements, and fatty acids. Sensory quality covers the sensory quality and main analytical tools to determine color, texture, flavor and off-flavor, quality index methods as well as sensory descriptors, sensory aspects of heat-treated seafood, and sensory perception. Biological Safety looks at tools for the detection of spoilage, pathogens, parasites, viruses, marine toxins, antibiotics, and GM ingredients. Chemical Safety focuses on the identification of fish species, detection of adulterations, veterinary drug residues, irradiation, food contact materials, and chemical toxic compounds from the environment, generated during processing or intentionally added. Key Features: 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. This is a comprehensive and informative book that presents both the merits and limitations of analytical techniques and also gives future developments for guaranteeing the quality of seafood and seafood products. This cutting-edge work covers processes used from all of the seven seas to ensure that consumers find safe, nutritionally beneficial, and appealing seafood products at their markets and restaurants. This handbook covers the main types of worldwide available analytical techniques and methodologies for the analysis of seafood and seafood products.

Seafood Processing

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Author : Ioannis S. Boziaris
language : en
Publisher: John Wiley & Sons
Release Date : 2014-02-03

Seafood Processing written by Ioannis S. Boziaris and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-02-03 with Technology & Engineering categories.

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. The first part of the book (‘Processing Technologies’) covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part (‘Quality and Safety Issues’), quality and safety analysis, fish and seafood authenticity and risk assessment are included.

Handbook Of Analysis Of Edible Animal By Products

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Author : Leo M.L. Nollet
language : en
Publisher: CRC Press
Release Date : 2011-04-01

Handbook Of Analysis Of Edible Animal By Products written by Leo M.L. Nollet and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-04-01 with Technology & Engineering categories.

While muscle foods are the more commonly consumed portion of an animal, animal by-products such as the entrails and internal organs are also widely consumed. This handbook, unique in the world, provides food scientists with a full overview of the tools available for the analysis of these by-products. Known for their superior handbooks on processed meats and poultry, muscle meat, dairy, and seafood, editors Nollet and Todra take the same comprehensive approach. They bring together leading experts who look at the techniques and methodologies for analyzing nutritional and sensory qualities as well as safety, includingthe detection of pathogens and toxins usually found in muscle foods.

Handbook Of Food Analysis Two Volume Set

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Author : Leo M.L. Nollet
language : en
Publisher: CRC Press
Release Date : 2015-06-10

Handbook Of Food Analysis Two Volume Set written by Leo M.L. Nollet and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-06-10 with Science categories.

Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in

Handbook Of Analysis Of Active Compounds In Functional Foods

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Author : Leo M.L. Nollet
language : en
Publisher: CRC Press
Release Date : 2012-01-18

Handbook Of Analysis Of Active Compounds In Functional Foods written by Leo M.L. Nollet and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-01-18 with Science categories.

Functional foods offer specific benefits that enhance life and promote longevity, and the active compounds responsible for these favorable effects can be analyzed through a range of techniques. Handbook of Analysis of Active Compounds in Functional Foods presents a full overview of the analytical tools available for the analysis of active ingredients in these products. Nearly 100 experts from all over the world explore an array of methodologies for investigating and evaluating various substances, including: Amino acids, peptides, and proteins, along with glutamine, taurine, glutathione, carnitine, and creatine Water- and fat-soluble vitamins and probiotics Terpenes, including hydrocarbon carotenoids and oxycarotenoids (xanthophylls) Phenolic compounds such as flavonoids, flavan-3-ols, proanthocyanidins, stilbenes, resveratrol, anthocynanins, isoflavones, tannins, ellagic acid, and chlorogenic acids Fibers and polysaccharides, including chitosan, insoluble dietary fiber, fructans, inulin, pectin, and cyclodextrins Phytoestrogens and hormones, with chapters on anise oil and melatonin Tetrapyrroles, minerals, and trace elements Lipid compounds, with discussions of omega 3 and 6 fatty acids, conjugated linoleic acids, lecithin, sterols, stanols, lipoic acid, and alliin Sweeteners, salt replacers, and taste-modifying compounds Each chapter describes the specific compound and its benefits, surveys the range of analytic techniques available, and provides ample references to facilitate further study. The book follows a convenient format with well-organized chapters, allowing readers to quickly hone in on specific topics of interest. This comprehensive reference provides a complete survey of the most cutting-edge analytical techniques available for researchers, industry professionals, and regulators.

Food Analysis By Hplc

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Author : Leo M.L. Nollet
language : en
Publisher: CRC Press
Release Date : 2012-11-16

Food Analysis By Hplc written by Leo M.L. Nollet and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-11-16 with Science categories.

For food scientists, high-performance liquid chromatography (HPLC) is a powerful tool for product composition testing and assuring product quality. Since the last edition of this volume was published, great strides have been made in HPLC analysis techniques-with particular attention given to miniaturization, automatization, and green chemistry. Tho

Handbook Of Analysis And Extraction Methods Of Anthocyanins

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Author : Leo M.L. Nollet
language : en
Publisher: CRC Press
Release Date : 2025-04-11

Handbook Of Analysis And Extraction Methods Of Anthocyanins written by Leo M.L. Nollet and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-04-11 with Technology & Engineering categories.

Handbook of Analysis and Extraction Methods of Anthocyanins provides a comprehensive guide to learning about the properties of anthocyanins, which have gained increasing importance in recent years and have attracted widespread attention from industry, academia, and government, as well as the precise, applicable, and modern methods of their analysis developed to date. The first part of the book introduces the structure, biochemical properties, health effects, and high antioxidant capacity of anthocyanins based on scientific developments in recent years. The second part of the book is aimed at the technological use of anthocyanins in industry, focusing on the effects of food processing methods on anthocyanins, encapsulation, the possibilities of using them as colorants in industry, and their importance as a functional ingredient, as well as a healthy ingredient. The third part of the book presents in detail the extraction and purification methods of anthocyanins in different food products as well as sensitive, quantitative, applicable, and newly developed NMR, HPLC, UHPLC, GC/MS, UHPLC/MS, and LC/MS methods. Key Features: Minimal Prerequisites: No prior functional food experience is needed, making the content accessible to a wide audience. New and Real-World Data: Learn with real-scientific information on anthocyanins, including all biological properties of anthocyanins, antioxidant activities, and new datasets on health protection, functional food development, encapsulation, and uses of anthocyanins as food colorant. Expanded Theoretical and Practical Data on Methods of Analysis of Anthocyanins: Includes deeper coverage of theory-based approaches of modern methods of analysis of anthocyanins, their connection with GC/MS, LC/MS etc.-based approaches, and a presentation of newly developed and formal aspects of these methods of anthocyanins. Ideal for those interested in or looking to deepen their knowledge of functional foods and nutraceuticals, this edition provides a clear introduction to the antioxidant structure and health-protective properties of anthocyanins and current modern analysis methods.

Handbook Of Dairy Foods Analysis

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Author : Fidel Toldrá
language : en
Publisher: CRC Press
Release Date : 2021-03-23

Handbook Of Dairy Foods Analysis written by Fidel Toldrá and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-03-23 with Technology & Engineering categories.

Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis, Second Edition, compiles the top dairy analysis techniques and methodologies from around the world into one well-organized volume. Exceptionally comprehensive in both its detailing of methods and the range of dairy products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. This second edition includes four brand-new chapters covering the analytical techniques and methodologies for determining bioactive peptides, preservatives, activity of endogenous enzymes, and sensory perception of dairy foods, and all other chapters have been adapted to recent research. All other chapters have been thoroughly updated. Key Features: Explains analytical tools available for the analysis of the chemistry and biochemistry of dairy foods Covers a variety of dairy foods including milk, cheese, butter, yogurt, and ice cream Analysis of nutritional quality includes prebiotics, probiotics, essential amino acids, bioactive peptides, and healthy vegetable-origin compounds Includes a series of chapters on analyzing sensory qualities, including color, texture, and flavor. Covering the gamut of dairy analysis techniques, the book discusses current methods for the analysis of chemical and nutritional compounds, and the detection of microorganisms, allergens, contaminants, and/or other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an international panel of distinguished contributors under the editorial guidance of renowned authorities, Fidel Toldrá and Leo M.L. Nollet, this handbook is one of the few references that is completely devoted to dairy food analysis – an extremely valuable reference for those in the dairy research, processing, and manufacturing industries.

Handbook Of Water Analysis

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Author : Leo M.L. Nollet
language : en
Publisher: CRC Press
Release Date : 2013-07-29

Handbook Of Water Analysis written by Leo M.L. Nollet and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-07-29 with Science categories.

Extensively revised and updated, Handbook of Water Analysis, Third Edition provides current analytical techniques for detecting various compounds in water samples. Maintaining the detailed and accessible style of the previous editions, this third edition demonstrates water sampling and preservation methods by enumerating different ways to measure c