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• Title:Handbook of seafood and seafood products analysis / edited by Leo M.L. Nollet, Fidel Toldrá.
  
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• Other Contributors/Collections:Nollet, Leo M. L., 1948-
  Toldrá, Fidel.
  
• Published/Created:Boca Raton, FL : CRC Press, ©2010.
  

• Holdings

  Holdings Record Display

  • Location:WOODWARD LIBRARY stacksWhere is this?
    
  • Call Number: TX385 .H36 2010
    
  • Number of Items:1
    
  • Status:Available
    
  • Links:Donor bookplate
    

   
• Library of Congress Subjects:Seafood--Analysis--Handbooks, manuals, etc.
  
• Description:xviii, 910 p. : ill ; 27 cm.
  
• Notes:Includes bibliographical references and index.
  
• ISBN:9781420046335 (hardcover : alk. paper)
  1420046330 (hardcover : alk. paper)
  
• Contents:Pt. I. Chemistry and Biochemistry
  1. Introduction - Importance of Analysis in Seafood and Seafood Products, Variability and Basic Concepts / Jorg Oehlenschlager
  2. Peptides and Proteins / Turid Rustad
  3. Proteomics / Holmfridur Sveinsdottir, Agusta Gudmundsdottir and Oddur Vilhelmsson
  4. Seafood Genomics / Astrid Bohne, Delphine Galiana-Arnoux, Christina Schultheis, Frederic Brunet and Jean-Nicolas Volff
  5. Nucleotides and Nucleosides / M. Concepcion Aristoy, Leticia Mora, Aleida S. Hernandez-Cazares and Fidel Toldra
  6. Lipid Compounds / Santiago P. Aubourg
  7. Lipid Oxidation / Turid Rustad
  8. Volatile Aroma Compounds in Fish / Gudrun Olafsdottir and Rosa Jonsdottir
  Pt. II. Processing Control
  9. Basic Composition: Rapid Methodologies / Heidi Nilsen, Karsten Heia and Margrethe Esaiassen
  10. Microstructure / Isabel Hernando, Empar Llorca, Ana Puig and Maria-Angeles Lluch
  11. Chemical Sensors / Corrado Di Natale
  12. Physical Sensors and Techniques / Ruth De Los Reyes Canovas, Pedro Jose Fito Suner, Ana Andres Grau and Pedro Fito-Maupoey
  13. Methods for Freshness Quality and Deterioration / Yesim Ozogul
  14. Analytical Methods to Differentiate Farmed from Wild Seafood / Iciar Martinez, Inger Beate Standal, Marit Aursand, Yumiko Yamashita and Michiaki Yamashita
  15. Smoke Flavoring Technology in Seafood / Vincent Varlet, Thierry Serot and Carole Prost
  Pt. III. Nutritional Quality
  16. Composition and Calories / Eva Falch, Ingrid Overrein, Christel Solberg and Rasa Slizyte
  17. Essential Amino Acids / M. Concepcion Aristoy and Fidel Toldra
  18. Antioxidants / Nick Kalogeropoulos and Antonia Chiou
  19. Vitamins / Young-Nam Kim
  20. Minerals and Trace Elements / Jorg Oehlenschlager
  21. Analysis of n-3 and n-6 Fatty Acids / Vittorio M. Moretti and Fabio Caprino
  Pt. IV. Sensory Quality
  22. Quality Assessment of Fish and Fishery Products by Color Measurement / Reinhard Schubring
  23. Instrumental Texture / Isabel Sanchez-Alonso, Marta Barroso and Mercedes Careche
  24. Aroma / John Stephen Elmore
  25. Quality Index Methods / Grethe Hyldig, Emilia Martinsdottir, Kolbrun Sveinsdottir, Rian Schelvis and Allan Bremner
  26. Sensory Descriptors / Grethe Hyldig
  27. Sensory Aspects of Heat-Treated Seafood / Grethe Hyldig
  Pt. V. Safety
  28. Assessment of Seafood Spoilage and the Microorganisms Involved / Robert E. Levin
  29. Detection of Fish Spoilage / George-John E. Nychas and E. H. Drosinos
  30. Detection of the Principal Foodborne Pathogens in Seafoods and Seafood-Related Environments / David Rodriguez-Lazaro and Marta Hernandez
  31. Parasites / Juan Antonio Balbuena and Juan Antonio Raga
  32. Techniques of Diagnosis of Fish and Shellfish Virus and Viral Diseases / Carlos Pereira Dopazo and Isabel Bandin
  33. Marine Toxins / Cara Empey Campora and Yoshitsugi Hokama
  34. Detection of Adulterations: Addition of Foreign Proteins / Veronique Verrez-Bagnis
  35. Detection of Adulterations: Identification of Seafood Species / Antonio Puyet and Jose M. Bautista
  36. Veterinary Drugs / Anton Kaufmann
  37. Differentiation of Fresh and Frozen - Thawed Fish / Musleh Uddin
  38. Spectrochemical Methods for the Determination of Metals in Seafood / Joseph Sneddon and Chad A. Thibodeaux
  39. Food Irradiation and Its Detection / Yiu Chung Wong, Della Wai Mei Sin and Wai Yin Yao
  40. Analysis of Dioxins in Seafood and Seafood Products / Luisa Ramos Bordajandi, Belen Gomara and Maria Jose Gonzalez
  41. Environmental Contaminants: Persistent Organic Pollutants / Monia Perugini
  42. Biogenic Amines in Seafood Products / Claudia Ruiz-Capillas and Francisco Jimenez-Colmenero
  43. Residues of Food Contact Materials / Emma L. Bradley and Laurence Castle
  44. Detection of GM Ingredients in Fish Feed / Kathy Messens, Nicolas Gryson, Kris Audenaert and Mia Eeckhout.