Información General

• Autores: Leo M.L. Nollet (ed. lit.), Fidel Toldrá Vilardell (ed. lit.)
• Editores: CRC Press
• Año de publicación: 2009
• País: Reino Unido
• Idioma: inglés
• ISBN: 978-1-4200-4635-9, 0-429-13916-0, 1-282-34410-2, 9786612344107, 1-4200-4633-0
• Texto completo no disponible (Saber más ...)

Resumen

• A guide to the use and handling of seafood products across the globe. It provides an overview of the tools available for the analysis of captured fresh and preserved seafood, either cultivated or wild, as well as for derived products.

  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.Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished

Otros catálogos

• Red de Bibliotecas Universitarias (REBIUN)

Listado de artículos

• • Part I: Chemistry and Biochemistry

    • Introduction—Importance of Analysis in Seafood and Seafood Products, Variability and Basic Concepts

      Jörg Oehlenschläger

      págs. 3-10

      

    • Peptides and Proteins

      Turid Rustad

      págs. 11-19

      

    • Proteomics

      Hólmfríður Sveinsdóttir, Ágústa Guðmundsdóttir, Oddur Vilhelmsson

      págs. 22-42

      

    • Seafood Genomics

      Astrid Böhne, Delphine Galiana Arnoux, Christina Schultheis, Frédéric Brunet, Jean Nicolas Volff

      págs. 43-56

      

    • Nucleotides and Nucleosides

      M. Concepción Aristoy, Leticia Mora Soler, Aleida S. Hernández Cázares, Fidel Toldrá Vilardell

      págs. 57-68

      

    • Lipid Compounds

      Santiago Aubourg Martínez

      págs. 69-86

      

    • Lipid Oxidation

      Turid Rustad

      págs. 87-95

      

    • Volatile Aroma Compounds in Fish

      Gudrun Olafsdottir, Rósa Jónsdóttir

      págs. 97-117

      

  • Part II: Processing control

    • Basic Composition: Rapid Methodologies

      Heidi Nilsen, Karsten Heia, Margrethe Esaiassen

      págs. 121-138

      

    • Microstructure

      Isabel Hernando, E. Llorca, Ana Puig, María Angeles Lluch Rodríguez

      págs. 139-152

      

    • Chemical Sensors

      Corrado di Natale

      págs. 153-168

      

    • Physical Sensors and Techniques

      Ruth de Los Reyes Cánovas, Pedro J. Fito Suñer, Ana María Andrés Grau, Pedro Fito Maupoey

      págs. 169-188

      

    • Methods for Freshness Quality and Deterioration

      Yesim Ozogul

      págs. 189-214

      

    • Analytical Methods to Differentiate Farmed from Wild Seafood

      Iciar Martínez, Inger Beate Standal, Marit Aursand, Yumiko Yamashita, Michiaki Yamashita

      págs. 215-232

      

    • Smoke Flavoring Technology in Seafood

      Vincent Varlet, Thierry Serot, Carole Prost

      págs. 233-254

      

  • Part III: Nutritional quality

    • Composition and Calories

      Eva Falch, Ingrid Overrein, Christel Solberg, Rasa Slizyte

      págs. 257-285

      

    • Essential Amino Acids

      M. Concepción Aristoy, Fidel Toldrá Vilardell

      págs. 287-307

      

    • Antioxidants

      Nick Kalogeropoulos, Antonia Chiou

      págs. 309-326

      

    • Vitamins

      Young Nam Kim

      págs. 327-350

      

    • Minerals and Trace Elements

      Jörg Oehlenschläger

      págs. 351-375

      

    • Analysis of n-3 and n-6 Fatty Acids

      Vittorio Maria Moretti, Fabio Caprino

      págs. 377-392

      

  • Part IV: Sensory quality

    • Quality Assessment of Fish and Fishery Products by Color Measurement

      Reinhard Schubring

      págs. 395-424

      

    • Instrumental Texture

      Isabel Sánchez Alonso, Marta Barroso, Mercedes Careche Recacoechea

      págs. 425-437

      

    • Aroma

      John Stephen Elmore

      págs. 439-461

      

    • Quality Index Methods

      Grethe Hyldig, Emilia Martinsdóttir, Kolbrun Sveinsdóttir, Rian Schelvis-Smit, Allan Bremner

      págs. 463-480

      

    • Sensory Descriptors

      Grethe Hyldig

      págs. 481-497

      

    • Sensory Aspects of Heat-Treated Seafood

      Grethe Hyldig

      págs. 499-512

      

  • Part V: Safety

    • Assessment of Seafood Spoilage and the Microorganisms Involved

      Robert E. Levin

      págs. 515-535

      

    • Detection of Fish Spoilage

      George-John E. Nychas, Eleftherios H. Drosinos

      págs. 537-555

      

    • Detection of the Principal Foodborne Pathogens in Seafoods and Seafood-Related Environments

      David Rodríguez Lázaro, Marta Hernández Pérez

      págs. 557-578

      

    • Parasites

      Juan Antonio Balbuena, Juan Antonio Raga

      págs. 579-602

      

    • Techniques of Diagnosis of Fish and Shellfi sh Virus and Viral Diseases

      Carlos Pereira Dopazo, Isabel Bandin Matos

      págs. 603-647

      

    • Marine Toxins

      Cara Empey Campora, Yoshitsugi Hokama

      págs. 649-674

      

    • Detection of Adulterations: Addition of Foreign Proteins

      Véronique Verrez-Bagnis

      págs. 675-686

      

    • Detection of Adulterations: Identification of Seafood Species

      Antonio Puyet Catalina, José Manuel Bautista Santa Cruz

      págs. 687-712

      

    • Veterinary Drugs

      Anton Kaufmann

      págs. 713-734

      

    • Differentiation of Fresh and Frozen–Thawed Fish

      Musleh Uddin

      págs. 735-749

      

    • Spectrochemical Methods for the Determination of Metals in Seafood

      Joseph Sneddon, Chad A. Thibodeaux

      págs. 751-771

      

    • Food Irradiation and Its Detection

      Yiu Chung Wong, Della Wai Mei Sin, Wai Yin Yao

      págs. 773-796

      

    • Analysis of Dioxins in Seafood and Seafood Products

      Luisa Fernanda Ramos Bordajandi, Belén Gómara Moreno, María José González

      págs. 797-815

      

    • Environmental Contaminants: Persistent Organic Pollutants

      Monia Perugini

      págs. 817-832

      

    • Biogenic Amines in Seafood Products

      Claudia Ruíz Capillas, Francisco Jiménez Colmenero

      págs. 833-850

      

    • Residues of Food Contact Materials

      Emma L. Bradley, Laurence Castle

      págs. 851-870

      

    • Detection of GM Ingredients in Fish Feed

      Kathy Messens, Nicolas Gryson, Kris Audenaert, Mia Eeckhout

      págs. 871-887