Fishery Products
Quality, Safety and Authenticity
(Sprache: Englisch)
A comprehensive compilation of all major assessment methods
Essential information for use in quality control and assessment
A vital tool for all those working in the processing of fishery and aquaculture products
.
Essential information for use in quality control and assessment
A vital tool for all those working in the processing of fishery and aquaculture products
.
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Produktinformationen zu „Fishery Products “
A comprehensive compilation of all major assessment methods
Essential information for use in quality control and assessment
A vital tool for all those working in the processing of fishery and aquaculture products
.
Essential information for use in quality control and assessment
A vital tool for all those working in the processing of fishery and aquaculture products
.
Klappentext zu „Fishery Products “
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.
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 labs 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 quality assessment by texture measurement, by electronic nose and tongue, by NMR, and by colour measurement. The book also includes several chapters on assessment of authenticity, which is extremely important for the determination of which species have been used in a particular food product containing fish or shellfish.
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 quality assessment by texture measurement, by electronic nose and tongue, by NMR, and by colour measurement. The book also includes several chapters on assessment of authenticity, which is extremely important for the determination of which species have been used in a particular food product containing fish or shellfish.
Inhaltsverzeichnis zu „Fishery Products “
1 INTRODUCTORY CHAPTER2 QUALITY AND SAFETY ASSESSMENT BY TRADITIONAL METHODS
3 QUALITY AND SAFETY ASSESSMENT BY BIOGENIC AMINES
4 QUALITY ASSESSMENT OF FISH BY ATP- DERIVED PRODUCTS AND K-VALUE DETERMINATION
5 QUALITY AND SAFETY ASSESSMENT BY VIS/NIR SPECTROSCOPY
6 QUALITY ASSESSMENT BY ELECTRONIC NOSE AND ELECTRONIC TONGUE
7 QUALITY AND SAFETY ASSESSMENT BY COLOUR MEASUREMENT
8 QUALITY AND SAFETY ASSESSMENT BY DSC
9 QUALITY ASSESSMENT BY INSTRUMENTAL TEXTURE MEASUREMENT
10 QUALITY AND SAFETY ASSESSMENT BY IMAGE PROCESSING
11 PROCESS EVALUATION AND QUALITY ASSESSMENT BY NMR
12 QUALITY AND SAFETY ASSESSMENT BY TIME DOMAIN SPECTROSCOPY
13 QUALITY AND SAFETY ASSESSMENT BY MEASURING ELECTRICAL PROPERTIES
14 QUALITY AND SAFETY ASSESSMENT BY 2D GEL ELECTROPHORESIS
15 QUALITY AND SAFETY ASSESSMENT BY MICROBIOLOGICAL METHODS
16 AUTHENTICITY ASSESSMENT BY PROTEIN- BASED METHODS
17 AUTHENTICITY ASSESSMENT BY DNA-BASED METHODS
18 AUTHENTICITY ASSESSMENT BASED ON OTHER PRINCIPLES: ANALYSIS OF LIPIDS, STABLE ISOTOPES AND TRACE ELEMENTS
19 SENSORY EVALUATION OF SEAFOOD - GENERAL PRINCIPLES AND GUIDELINES
20 CHAPTER Y. SENSORY EVALUATION OF SEAFOOD - METHODS
21 DATA HANDLING IN QUALITY, SAFETY AND AUTHENTICITY ASSESSMENT BY MULTIVARIATE DATA ANALYSIS
22 TRACEABILITY AS A TOOL TO ENSURE SEAFOOD QUALITY, SAFETY AND AUTHENTICITY
Autoren-Porträt
Dr Hartmut Rehbein and Prof. Dr Jörg Oehlenschläger both of Max Rubner-Institut, Federal Research Institute for Nutrition and Food, Department of Safety and Quality of Milk and Fish Products, Germany.
Bibliographische Angaben
- 2009, 1. Auflage, 520 Seiten, Maße: 17,5 x 24,6 cm, Gebunden, Englisch
- Herausgegeben: Hartmut Rehbein, Jorg Oehlenschlager
- Verlag: Wiley-VCH
- ISBN-10: 140514162X
- ISBN-13: 9781405141628
Sprache:
Englisch
Rezension zu „Fishery Products “
"Emphasize[s] applied methodologies rather than analytical methods, and discuss[es] traditional, microbiological, sensory, and authenticity methods, among others, and multivariate data analysis and traceability." (Book News, December 2009)
Pressezitat
"The book serves as a vital reference for food laboratory personnel, food scientists, food technologists, nutritionists, seafood trade associations, regulatory bodies, state and federal inspectors, academicians, seafood processors, and aquaculture operators. This reference should be included in the library of any seafood specialist working in academia, industry, or as a regulator." ( J ournal of Aquatic Food Product Technology , 2 July 2013)"Emphasize[s] applied methodologies rather than analytical methods, and discuss[es] traditional, microbiological, sensory, and authenticity methods, among others, and multivariate data analysis and traceability." ( Book News , December 2009)
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