Author: British Standards Institute Staff
Publisher:
ISBN: 9780580851971
Category :
Languages : en
Pages : 24
Book Description
Histamine, Food testing, Food products, Microbiological analysis, Pisces, Bacteria, Microbiology, Fisheries, Animal feed, Fish (meat), Biological analysis and testing, Fish products, Histidine
Microbiology of the Food Chain - Detection and Quantification of Histamine in Fish and Fishery Products - HPLC Method (ISO 19343:2017)
Microbiology of the Food Chain. Detection and Quantification of Histamine in Fish and Fishery Products. HPLC Method
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580851971
Category :
Languages : en
Pages : 24
Book Description
Histamine, Food testing, Food products, Microbiological analysis, Pisces, Bacteria, Microbiology, Fisheries, Animal feed, Fish (meat), Biological analysis and testing, Fish products, Histidine
Publisher:
ISBN: 9780580851971
Category :
Languages : en
Pages : 24
Book Description
Histamine, Food testing, Food products, Microbiological analysis, Pisces, Bacteria, Microbiology, Fisheries, Animal feed, Fish (meat), Biological analysis and testing, Fish products, Histidine
Fish and Fishery Products Analysis
Author: Saleena Mathew
Publisher: Springer Nature
ISBN: 9813295740
Category : Technology & Engineering
Languages : en
Pages : 443
Book Description
This novel and informative book discusses the various aspects of seafood quality. The book is divided into 7 broad sections, each tackling a different aspect. The first section covers the general aspects relevant to the nutritional quality of the fish and the various extraction protocols for macro-/ micro-nutrients. The second section provides insights into handling and the principles of thermal and non-thermal processing techniques for commercially important fishery products. The quality standards and safety concerns in the seafood industry and consumption are discussed in this section. The freshness indices of the processed products including biochemical, microbiological and toxicological characteristics are also included. The third section discusses the physico-chemical characteristics and quality parameters of potable water/ ice. The fourth section includes the quality assessment of various toxicants related to seafood products. The fifth section deals with the specific aspects such as principle, instrument and procedures of conventional and novel analytical instruments relevant to the seafood industry. The sixth section deals with the seafood waste management including solid and liquid seafood wastes. Presently, there is a great awareness regarding environmental sustainable processing/ preservation techniques. The final chapter discusses the bioactive compounds from under-utilized marine sources showing pharmaceutical/ nutraceutical applications.
Publisher: Springer Nature
ISBN: 9813295740
Category : Technology & Engineering
Languages : en
Pages : 443
Book Description
This novel and informative book discusses the various aspects of seafood quality. The book is divided into 7 broad sections, each tackling a different aspect. The first section covers the general aspects relevant to the nutritional quality of the fish and the various extraction protocols for macro-/ micro-nutrients. The second section provides insights into handling and the principles of thermal and non-thermal processing techniques for commercially important fishery products. The quality standards and safety concerns in the seafood industry and consumption are discussed in this section. The freshness indices of the processed products including biochemical, microbiological and toxicological characteristics are also included. The third section discusses the physico-chemical characteristics and quality parameters of potable water/ ice. The fourth section includes the quality assessment of various toxicants related to seafood products. The fifth section deals with the specific aspects such as principle, instrument and procedures of conventional and novel analytical instruments relevant to the seafood industry. The sixth section deals with the seafood waste management including solid and liquid seafood wastes. Presently, there is a great awareness regarding environmental sustainable processing/ preservation techniques. The final chapter discusses the bioactive compounds from under-utilized marine sources showing pharmaceutical/ nutraceutical applications.
Histamine in Marine Products
Author: Bonnie Sun Pan
Publisher: Food & Agriculture Org.
ISBN: 9789251022443
Category : Medical
Languages : en
Pages : 72
Book Description
Met behulp van wiskundige modellen wordt een voorspelling gegeven van de produktie van histamine, waarbij rekening is gehouden met bederf door temperatuursinvloeden tijdens bewaring, invloeden door bevriezing, door vertraagde bevriezing, het schoonmaken van de vis, inblikken en andere conserveermethodes
Publisher: Food & Agriculture Org.
ISBN: 9789251022443
Category : Medical
Languages : en
Pages : 72
Book Description
Met behulp van wiskundige modellen wordt een voorspelling gegeven van de produktie van histamine, waarbij rekening is gehouden met bederf door temperatuursinvloeden tijdens bewaring, invloeden door bevriezing, door vertraagde bevriezing, het schoonmaken van de vis, inblikken en andere conserveermethodes
Fishery Products
Author: Hartmut Rehbein
Publisher: John Wiley & Sons
ISBN: 9781444322675
Category : Technology & Engineering
Languages : en
Pages : 496
Book Description
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.
Publisher: John Wiley & Sons
ISBN: 9781444322675
Category : Technology & Engineering
Languages : en
Pages : 496
Book Description
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.
Microbiology of the Food Chain. Methods for the Detection of Anisakidae L3 Larvae in Fish and Fishery Products
Author: British Standards Institution
Publisher:
ISBN:
Category :
Languages : en
Pages : 18
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 18
Book Description
Meeting Report
Author:
Publisher:
ISBN: 9789251078495
Category : Biogenic amines
Languages : en
Pages : 140
Book Description
Literaturverz. S. 122 - 126
Publisher:
ISBN: 9789251078495
Category : Biogenic amines
Languages : en
Pages : 140
Book Description
Literaturverz. S. 122 - 126
Microbiology of the Food Chain. Preparation of Test Samples, Initial Suspension and Decimal Dilutions for Microbiological Examination. Specific Rules for the Preparation of Fish and Fishery Products
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580835803
Category :
Languages : en
Pages : 26
Book Description
Fish products, Microbiology, Dilution, Suspensions (chemical), Specimen preparation, Test specimens, Biological analysis and testing, Count methods (microbiology), Food testing, Microbiological analysis
Publisher:
ISBN: 9780580835803
Category :
Languages : en
Pages : 26
Book Description
Fish products, Microbiology, Dilution, Suspensions (chemical), Specimen preparation, Test specimens, Biological analysis and testing, Count methods (microbiology), Food testing, Microbiological analysis
Microbiology of the Food Chain. Methods for the Detection of Anisakidae L3 Larvae in Fish and Fishery Products
Author: British Standards Institution
Publisher:
ISBN:
Category :
Languages : en
Pages : 18
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 18
Book Description
Food Analysis by HPLC, Second Edition
Author: Leo M.L. Nollet
Publisher: CRC Press
ISBN: 9780824784607
Category : Technology & Engineering
Languages : en
Pages : 1074
Book Description
Food Analysis by HPLC, Second Edition presents an exhaustive compilation of analytical methods that belong in the toolbox of every practicing food chemist. Topics covered include biosensors, BMO’s, nanoscale analysis systems, food authenticity, radionuclides concentration, meat factors and meat quality, particle size analysis, and scanning colorimity. It also analyzes peptides, carbohydrates, vitamins, and food additives and contains chapters on alcohols, phenolic compounds, pigments, and residues of growth promoters. Attuned to contemporary food industry concerns, this bestselling classic also features topical coverage of the quantification of genetically modified organisms in food.
Publisher: CRC Press
ISBN: 9780824784607
Category : Technology & Engineering
Languages : en
Pages : 1074
Book Description
Food Analysis by HPLC, Second Edition presents an exhaustive compilation of analytical methods that belong in the toolbox of every practicing food chemist. Topics covered include biosensors, BMO’s, nanoscale analysis systems, food authenticity, radionuclides concentration, meat factors and meat quality, particle size analysis, and scanning colorimity. It also analyzes peptides, carbohydrates, vitamins, and food additives and contains chapters on alcohols, phenolic compounds, pigments, and residues of growth promoters. Attuned to contemporary food industry concerns, this bestselling classic also features topical coverage of the quantification of genetically modified organisms in food.