Seafood Authenticity And Traceability
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Seafood Authenticity And Traceability
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Author : Amanda Naaum
language : en
Publisher: Academic Press
Release Date : 2016-08-29
Seafood Authenticity And Traceability written by Amanda Naaum and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-08-29 with Technology & Engineering categories.
Seafood Authenticity and Traceability: a DNA-based Pespective is a concise reference showcasing the latest developments in the field. Written for those in food authenticity who may not have a technical molecular biology background, the book covers methods used for DNA analysis and an overview of their applications in fish and seafood, also providing reviews of the technology and processes for each method. It offers a practical and succinct overview of the relationship between accurate identification, traceability, sustainability, and safety of seafood, including an overview of the supply chain and the industry's need for improved traceability. - Presents current and future perspectives in the emerging field of traceability, including solid coverage of DNA analysis for origin detection - Includes molecular authentication tools to improve species identification throughout the seafood industry - Provides reviews of the technology and processes for each DNA analysis method - Offers a comprehensive overview for those in food authenticity who may not have an in-depth molecular biology background
Food Authenticity And Traceability
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Author : M Lees
language : en
Publisher: McGraw Hill Professional
Release Date : 2003-10-22
Food Authenticity And Traceability written by M Lees and has been published by McGraw Hill Professional this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-10-22 with Business & Economics categories.
'Food Authenticity and Traceability' reviews the extent of new and established methods of food authentication, explores how such methods are applied in particular sectors of the food industry, and reviews the latest developments in traceability systems for differing food products.
Food Authentication
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Author : Contantinos A. Georgiou
language : en
Publisher: John Wiley & Sons
Release Date : 2017-05-08
Food Authentication written by Contantinos A. Georgiou 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 2017-05-08 with Technology & Engineering categories.
The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat scandal and the Chinese melamine scandal which led to six fatalities and the hospitalisation of thousands of infants. As well as being a safety concern, authenticity is also a quality criterion for food and food ingredients. Consumers and retailers demand that the products they purchase and sell are what they purport to be. This book covers the most advanced techniques used for the authentication of a vast number of products around the world. The reader will be informed about the latest pertinent analytical techniques. Chapters focus on the novel techniques & markers that have emerged in recent years. An introductory section presents the concepts of food authentication while the second section examines in detail the analytical techniques for the detection of fraud relating to geographical, botanical, species and processing origin and production methods of food materials and ingredients. Finally, the third section looks at consumer attitudes towards food authenticity, the application of bioinformatics to this field, and the Editor’s conclusions and future outlook. Beyond being a reference to researchers working in food authentication it will serve as an essential source to analytical scientists interested in the field and food scientists to appreciate analytical approaches. This book will be a companion to under- and postgraduate students in their wander in food authentication and aims to be useful to researchers in universities and research institutions.
Fishery Products
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Author : Hartmut Rehbein
language : en
Publisher: John Wiley & Sons
Release Date : 2009-11-16
Fishery Products written by Hartmut Rehbein 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 2009-11-16 with Technology & Engineering categories.
Food quality and safety issues continue to dominate the press, with most food companies spending large amounts of money to ensure that the food quality and assessment procedures in place are adequate and produce good and safe food. This holds true for companies and laboratories responsible for the processing of fish into various products, those responsible for researching safe new products, and departments within other companies supporting these functions. Fishery Products brings together details of all the major methodologies used to assess the quality of fishery products in the widest sense. Subject coverage of this important book includes chapters on assessment of authenticity, and several chapters on quality assessment using various methods, such as: Texture measurement Electronic nose and tongue NMR Colour measurement This timely volume will serve as a vital tool for all those working in the processing of fishery and aquaculture products: including laboratory personnel working in regulatory bodies, food quality control personnel, food scientists, food technologists, nutritionists, seafood trade bodies, seafood labelling regulatory bodies, government food protection agencies and environmental health personnel. Libraries in research establishments and universities where food science, food technology, nutrition, aquaculture, fisheries and biological sciences are studied and taught should have copies of this important publication on their shelves.
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.
Authenticity Of Foods Of Animal Origin
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Author : Ioannis Sotirios Arvanitoyannis
language : en
Publisher: CRC Press
Release Date : 2016-01-05
Authenticity Of Foods Of Animal Origin written by Ioannis Sotirios Arvanitoyannis and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-01-05 with Science categories.
Over the last 20-30 years the number of food poisoning incidents has increased considerably and this has had disastrous effects both on consumers and the food industry. Several food industries went bankrupt due to huge amounts of money paid to compensate consumers' family/relatives. These unfortunate incidents triggered consumer and governmental aw
Seafood Processing
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Author : Vazhiyil Venugopal
language : en
Publisher: CRC Press
Release Date : 2005-11-01
Seafood Processing written by Vazhiyil Venugopal and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-11-01 with Technology & Engineering categories.
With global fish production falling behind demand, the aquaculture of selected species has become an effective method to augment fish availability. Unlike natural species, however, cultured fish have limited consumer appeal. Value addition techniques can not only help satisfy the rising consumer demand for processed fishery products but also enhanc
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.
Environmental Effects On Seafood Availability Safety And Quality
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Author : E. Grazyna Daczkowska-Kozon
language : en
Publisher: CRC Press
Release Date : 2016-04-19
Environmental Effects On Seafood Availability Safety And Quality written by E. Grazyna Daczkowska-Kozon and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-19 with Technology & Engineering categories.
An essential part of diverse marine ecosystems, seafood organisms are especially vulnerable to changes in their natural habitats that affect their reproductive abilities, growth rate, and mutual inter- and intra-species interactions. Environmental Effects on Seafood Availability, Safety, and Quality Issues discusses a variety of factors, both intri