Author: Anders KiesslingPublisher:
ISBN: 9789157641779
Category : Muscles
Languages : en
Pages : 175
Book Description
Growth Dynamics of Rainbow Trout (Oncorhynchus Mykiss) Epaxial Muscle
Author: Anders KiesslingPublisher:
ISBN: 9789157641779
Category : Muscles
Languages : en
Pages : 175
Book Description
Fish Physiology: Muscle Development and Growth
Author: Publisher: Academic Press
ISBN: 0080918735
Category : Science
Languages : en
Pages : 336
Book Description
With the advent of zebrafish as a model system, the development and growth of muscle in fish has become an ever more important process. This volume, in the continuing Fish Physiology series, focuses attention on muscle from the genetics of muscle development to application of muscle growth patterns to aquacultural production.
Muscle Development and Growth
Author: Ian A. JohnstonPublisher:
ISBN:
Category : Fishes
Languages : en
Pages : 350
Book Description
Sport Fishery Abstracts
Author: Fisheries Review
Author: Proteomics in Foods
Author: Fidel ToldráPublisher: Springer Science & Business Media
ISBN: 1461456266
Category : Technology & Engineering
Languages : en
Pages : 589
Book Description
Food proteomics is one of the most dynamic and fast-developing areas in food science. The goal of this book is to be a reference guide on the principles and the current and future potential applications of proteomics in food science and technology. More specifically, the book will discuss recent developments and the expected trends of the near future in food proteomics. The book will be divided into two parts. The first part (7 chapters) will focus on the basic principles for proteomics, e.g., sample preparation, such as extraction and separation techniques, analytical instrumentation currently in use, and available databases for peptide and protein identification. The second part of the book (26 chapters) will focus on applications in foods. It will deal with quality issues related to post-mortem processes in animal foods and quality traits for all foods in general, as well as the identification of bioactive peptides and proteins, which are very important from the nutritional point of view. Furthermore, consumers are now extremely susceptible to food safety issues, and proteomics can provide reassurance with different safety aspects, such as food authenticity, detection of animal species in the food, and identification of food allergens. All of these issues will be covered in this book. It is also worth noting that both editors are internationally recognized experts in the field of food science, and both have edited numerous food science books and handbooks.
Canadian Journal of Fisheries and Aquatic Sciences
Author: Bibliography of Agriculture
Author: Nutrition Abstracts and Reviews
Author: Quality Attributes of Muscle Foods
Author: Youling L. XiongPublisher: Springer Science & Business Media
ISBN: 1461547318
Category : Technology & Engineering
Languages : en
Pages : 426
Book Description
A major challenge for the meat and seafood industries continues to be that of pro ducing high-quality, wholesome products. Consumers' demand for reduced-fat, low-fat, and fat-free meats (red meat, poultry, and seafood) with acceptable flavor, texture, and other sensory characteristics or those similar to typical, traditional high-fat meats has im parted further urgency to rising to this challenge. Consequently, meat scientists strive to develop different antemortem strategies as well as to improve on existing postmortem processing technologies in order to meet this consumer demand. While the microbiological quality of meat, meat products, and seafoods is important from a food safety standpoint, it is the physicochemical attributes and the interactions of the various chemical components of muscle and ingredients which directly influence the product palatability and consumer acceptability. Virtually every step in production and processing, including animal dietary regime, antemortem stress conditions, postmortem handling, product formulation, temperature of processing, packaging, and storage, affects the quality attributes of muscle foods.