Read Books Online and Download eBooks, EPub, PDF, Mobi, Kindle, Text Full Free.
Download Chemistry Biochemistry Of Marine Food Products full books in PDF, epub, and Kindle. Read online Chemistry Biochemistry Of Marine Food Products ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Author : Roy E. Martin
Publisher : Computer Science Press, Incorporated
ISBN 13 :
Total Pages : 500 pages
Book Rating : 4.:/5 (43 download)
Download or read book Chemistry & Biochemistry of Marine Food Products written by Roy E. Martin and published by Computer Science Press, Incorporated. This book was released on 1982 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Nirmal K. Sinha
Publisher : John Wiley and Sons
ISBN 13 : 0470049642
Total Pages : 2317 pages
Book Rating : 4.4/5 (7 download)
Download or read book Handbook of Food Products Manufacturing, 2 Volume Set written by Nirmal K. Sinha and published by John Wiley and Sons. This book was released on 2007-04-27 with total page 2317 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.
Author : Fereidoon Shahidi
Publisher : Springer Science & Business Media
ISBN 13 : 1461521815
Total Pages : 356 pages
Book Rating : 4.4/5 (615 download)
Download or read book Seafoods: Chemistry, Processing Technology and Quality written by Fereidoon Shahidi and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: Seafoods are important sources of nutrients for humans. Proteins and non protein nitrogenous compounds play an important role in the nutritional value and sensory quality of seafoods. Consumption of fish and marine oils is also actively encouraged for the prevention and treatment of cardio vascular diseases and rheumatoid arthritis. Highly unsaturated long-chain omega-3 fatty acids are regarded as the active components of marine oils and seafood lipids. The basic chemical and biochemical properties of seafood proteins and lipids, in addition to flavour-active components, their microbiological safety and freshness quality, are important factors to be considered. A presentation of the state-of-the-art research results on seafoods with respect to their chemistry, processing technology and quality in one volume was made possible by cooperative efforts ofan international group of experts. Following a brief overview, the book is divided into three sections. In Part 1 (chapters 2 to 8) the chemistry of seafood components such as proteins, lipids, flavorants (together with their properties and nutritional significance) is discussed. Part 2 (chapters 9 to 13) describes the quality of seafoods with respect to their freshness, preservation, micro biological safety and sensory attributes. The final section of the book (chapters 14 to 16) summarizes further processing of raw material, underutilized species and processing discards for production of value added products.
Author : Fidel Toldrá
Publisher : CRC Press
ISBN 13 : 1003825435
Total Pages : 969 pages
Book Rating : 4.0/5 (38 download)
Download or read book Handbook of Seafood and Seafood Products Analysis written by Fidel Toldrá and published by CRC Press. This book was released on 2024-03-08 with total page 969 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. This second edition of the Handbook of Seafood and Seafood Products Analysis brings together the work of 109 experts who focus on the most recent research and development trends in analytical techniques and methodologies for the analysis of captured fresh and preserved seafood, either cultivated or wild, as well as for derived products. After providing a general introduction, this handbook provides 48 chapters distributed in six sections: Chemistry and biochemistry focuses on the analysis of main chemical and biochemical compounds of seafood. Processing control describes the analysis of technological quality and the use of some non-destructive techniques as well as methods to check freshness, detection of species, and geographic origin and to evaluate smoke flavoring. Nutritional quality deals with the analysis of nutrients in seafood such as essential amino acids, bioactive peptides, antioxidants, vitamins, minerals and trace elements, and fatty acids. Sensory quality covers the sensory quality and main analytical tools to determine color, texture, flavor and off-flavor, quality index methods as well as sensory descriptors, sensory aspects of heat-treated seafood, and sensory perception. Biological Safety looks at tools for the detection of spoilage, pathogens, parasites, viruses, marine toxins, antibiotics, and GM ingredients. Chemical Safety focuses on the identification of fish species, detection of adulterations, veterinary drug residues, irradiation, food contact materials, and chemical toxic compounds from the environment, generated during processing or intentionally added. Key Features: This comprehensive handbook provides a full overview of the tools now available for the analysis of captured fresh and preserved seafood, either cultivated or wild, as well as for derived products. This is a comprehensive and informative book that presents both the merits and limitations of analytical techniques and also gives future developments for guaranteeing the quality of seafood and seafood products. This cutting-edge work covers processes used from all of the seven seas to ensure that consumers find safe, nutritionally beneficial, and appealing seafood products at their markets and restaurants. This handbook covers the main types of worldwide available analytical techniques and methodologies for the analysis of seafood and seafood products.
Author : Leo M. L. Nollet
Publisher : John Wiley & Sons
ISBN 13 : 081380874X
Total Pages : 909 pages
Book Rating : 4.8/5 (138 download)
Download or read book Food Biochemistry and Food Processing written by Leo M. L. Nollet and published by John Wiley & Sons. This book was released on 2012-07-10 with total page 909 pages. Available in PDF, EPUB and Kindle. Book excerpt: Simpson (food science and agricultural chemistry, McGill U., Canada) brings together academics and industry professionals working in food biochemistry, processing, and safety around the world for this 45-chapter textbook aimed at food scientists, researchers and technologists in the food industry, and faculty and students in food science, technology, and engineering. It combines the areas of food biochemistry and food processing to help them rationalize and develop more effective strategies to produce and preserve food. It covers the essential principles of food biochemistry, enzymology, and food processing, then the biochemistry of meat, poultry, seafoods, milk, fruits, vegetables, cereals, and fermented foods, and food microbiology and safety. Along with updates to several chapters, this edition has been revised to incorporate safety considerations and the chemical changes induced by processing in the biomolecules of food in each chapter. It includes a new section on health and functional foods and 10 new chapters on topics like thermally and minimally processed foods, separation technology, and allergens.
Author : Y. H. Hui
Publisher : John Wiley & Sons
ISBN 13 : 0470276347
Total Pages : 786 pages
Book Rating : 4.4/5 (72 download)
Download or read book Food Biochemistry and Food Processing written by Y. H. Hui and published by John Wiley & Sons. This book was released on 2008-02-15 with total page 786 pages. Available in PDF, EPUB and Kindle. Book excerpt: The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.
Author : Paul J. Scheuer
Publisher : Academic Press
ISBN 13 : 1483271862
Total Pages : 459 pages
Book Rating : 4.4/5 (832 download)
Download or read book Marine Natural Products written by Paul J. Scheuer and published by Academic Press. This book was released on 2013-10-22 with total page 459 pages. Available in PDF, EPUB and Kindle. Book excerpt: Marine Natural Products: Chemical and Biological Perspectives, Volume V focuses on the chemical and biological study of sponges. Chapters in the volume present papers discussing the various findings and researches on sponges. Topics discussed include a review on research on sponge metabolites; biosynthetic studies of marine organisms; steroid research on unicellular algae; structural organic chemistry of marine metabolites; and marine biopolymers. Marine biologists, biochemists, and pharmacologists will find the book a good reference material.
Author :
Publisher :
ISBN 13 :
Total Pages : 492 pages
Book Rating : 4.:/5 (31 download)
Download or read book Marine Fisheries Review written by and published by . This book was released on 1988 with total page 492 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Roy E. Martin
Publisher : CRC Press
ISBN 13 : 9781566768894
Total Pages : 986 pages
Book Rating : 4.7/5 (688 download)
Download or read book Marine and Freshwater Products Handbook written by Roy E. Martin and published by CRC Press. This book was released on 2000-04-04 with total page 986 pages. Available in PDF, EPUB and Kindle. Book excerpt: Comprehensive handbook of seafood information! This definitive reference is the most comprehensive handbook of information ever assembled on foods and other products from fresh and marine waters. Marine and Freshwater Products Handbook covers the acquisition, handling, biology, and the science and technology of the preservation and processing of fishery and marine products. The array of topics covered includes: aquaculture fisheries management, and harvesting o fish meal and fish oil o fish protein concentrates o seaweed products o products from shell o other industrial products o bioactive compounds o cookery o specialty products o surimi and mince o HACCP o modern processing methods o religious and cultural aspects of water products o marine toxins and seafood intolerances o contamination in shellfish growing areas o pathogens in fish and shellfish. Marketing, transportation and distribution, retailing, import and export, and a look to the future of the seafood industry are also addressed. Extensive coverage of species All major marine and freshwater finfish species are covered, as well as processing technologies: fresh fish, preserved fish, finfish processing, and other processed products. Crustaceans and other useful marine and freshwater species and their processing are also covered. These include: mollusk o clams o oysters o scallops o abalone o squid o shrimp o lobster o crawfish o crabs o eels o turtles o sea urchin o octopus o snails o alligator. The definitive seafood industry sourcebook Marine and Freshwater Products Handbook incorporates the advances in biotechnology and molecular biology, including potential drugs and medicinal products; the manufacture of chemicals from the sea; seafood safety, including toxin detection techniques and HACCP, and processing technologies. With contributions from more than 50 experts, helpful, data-filled tables and charts, numerous references and photos, this is the sourcebook for everyone involved in products from our waters. It will serve as the standard reference for the seafood industry for years to come.
Author : Paul J. Scheuer
Publisher :
ISBN 13 : 9780120240500
Total Pages : 201 pages
Book Rating : 4.2/5 (45 download)
Download or read book Chemistry of Marine Natural Products written by Paul J. Scheuer and published by . This book was released on 1973 with total page 201 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Poul Schever
Publisher : Elsevier
ISBN 13 : 0323160042
Total Pages : 214 pages
Book Rating : 4.3/5 (231 download)
Download or read book Chemistry Of Marine Natural Products written by Poul Schever and published by Elsevier. This book was released on 2012-12-02 with total page 214 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chemistry of Marine Natural Products explores the marine environment and its chemical composition. This book discusses the factors that contribute to the increasing interest in the study of marine environment. Organized into five chapters, this text starts with a discussion on the organic compound isoprenoids. This book then examines the sterol composition in several species, including crustaceans, echinoderms, mollusks, and invertebrates. This text also discusses phenols and its derivatives, including bromophenols and dibrophenol. Amino acids, carbohydrates, and polymers are also presented in this book. Other chapters explain the secondary metabolites, particularly amino acids and simple amines. This book further discusses the chemistry of fatty acids and determines whether marine animals and plants elaborate any distinct fatty acids. The final chapter explores the biogenetic relationship of hydrocarbons to fatty acids. This book is intended for chemists with an interest in the marine environment. Oceanographers, marine biologists, marine scientists, pharmacologists, researchers, teachers, and students will find this book extremely useful.
Author : Vazhiyil Venugopal
Publisher : CRC Press
ISBN 13 : 1420052640
Total Pages : 552 pages
Book Rating : 4.4/5 (2 download)
Download or read book Marine Products for Healthcare written by Vazhiyil Venugopal and published by CRC Press. This book was released on 2008-10-20 with total page 552 pages. Available in PDF, EPUB and Kindle. Book excerpt: Considered Mother Nature's medicine cabinet in many areas of the world, marine organisms have been known from time immemorial to possess curative powers. But until recently, their bioactive compounds, nutraceutical properties, and commercial potential remained undiscovered. Bringing together widely scattered literature, Marine Products for Healthca
Author : Neelam M Nathani
Publisher : Springer Nature
ISBN 13 : 9811550174
Total Pages : 454 pages
Book Rating : 4.8/5 (115 download)
Download or read book Marine Niche: Applications in Pharmaceutical Sciences written by Neelam M Nathani and published by Springer Nature. This book was released on 2020-11-09 with total page 454 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book offers a comprehensive study of biological molecules acquired from marine organisms, which have been exploited for drug discovery with the aim to treat human diseases. Biomolecules have potential impacts on a diverse range of fields, including medical and pharmaceutical science, industrial science, biotechnology, basic research, molecular science, environmental science and climate change, etc. To understand and effectively apply medicinally important biomolecules, multidisciplinary approaches are called for. The ocean remains a rich biological resource, and the vast untapped potential of novel molecules from marine bio-resources has caught the interest of more and more researchers. These novel biological compounds have never been found in terrestrial or other ecosystems, but only in this rich niche. Advances in sampling techniques and technologies, along with increased funding for research and nature conservation, have now encouraged scientists to look deeper in the waters. Aquaculture supports both tremendous seafood production and the bulk production of marine-derived drugs. Furthermore, molecular methods are now being extensively employed to explore the untapped marine microbial diversity. With the help of molecular and biotech tools, the ability of marine organisms to produce new biosynthetic drugs can be greatly enhanced. This book provides an extensive compilation of the latest information on marine resources and their undisputedly vital role in the treatment of diverse ailments.
Author : Megh R. Goyal
Publisher : CRC Press
ISBN 13 : 0429757514
Total Pages : 396 pages
Book Rating : 4.4/5 (297 download)
Download or read book Technological Processes for Marine Foods, From Water to Fork written by Megh R. Goyal and published by CRC Press. This book was released on 2019-06-07 with total page 396 pages. Available in PDF, EPUB and Kindle. Book excerpt: The importance and value of foods from marine sources is ever-increasing, especially as the availability of arable land decreases due to climate change, increasing populations and urbanization, and other factors. This book looks at the importance of marine foods and their secondary metabolites for human health along with a number of novel processing techniques and applications for marine foods. It also provides some recent studies on microbiology and genomics of marine food products. The volume first looks at several pharmacological properties of marine-derived compounds and their applications. The volume goes on to present a number of scientific reports on new and effective processing technologies and applications for marine foods. These include various methods of freezing fish for later consumption and fermentation processes for fish products. Other industrial applications and issues are explored as well, such as waste management and utilization of fish byproducts. The issue of maintaining probiotic and nutritional value from fish products during industrial processing is also addressed, and the role of microbiology and genomics of marine food products is explored as well.
Author : Cesarettin Alasalvar
Publisher : John Wiley & Sons
ISBN 13 : 1444347764
Total Pages : 632 pages
Book Rating : 4.4/5 (443 download)
Download or read book Handbook of Seafood Quality, Safety and Health Applications written by Cesarettin Alasalvar and published by John Wiley & Sons. This book was released on 2011-06-15 with total page 632 pages. Available in PDF, EPUB and Kindle. Book excerpt: The global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever in this sector, and higher standards of quality are demanded even as products are shipped greater distances around the world. The current global focus on the connection between diet and health drives growth in the industry and offers commercial opportunities on a number of fronts. There is great interest in the beneficial effects of marine functional compounds such as omega-3 polyunsaturated fatty acids. Seafoods are well-known as low calorie foods, and research continues into the nutritional effects on, for example, obesity and heart disease. In addition, by-products of marine food processing can be used in nutraceutical applications. This book is a resource for those interested in the latest advances in the science and technology of seafood quality and safety as well as new developments in the nutritional effects and applications of marine foods. It includes chapters on the practical evaluation of seafood quality; novel approaches in preservation techniques; flavour chemistry and analysis; textural quality and measurement; packaging; the control of food-borne pathogens and seafood toxins. New research on the health-related aspects of marine food intake are covered, as well as the use of seafoods as sources of bioactives and nutraceuticals. The book is directed at scientists and technologists in academia, government laboratories and the seafood industries, including quality managers, processors and sensory scientists.
Author : Se-Kwon Kim
Publisher : John Wiley & Sons
ISBN 13 : 1119143799
Total Pages : 3632 pages
Book Rating : 4.1/5 (191 download)
Download or read book Encyclopedia of Marine Biotechnology written by Se-Kwon Kim and published by John Wiley & Sons. This book was released on 2020-08-04 with total page 3632 pages. Available in PDF, EPUB and Kindle. Book excerpt: A keystone reference that presents both up-to-date research and the far-reaching applications of marine biotechnology Featuring contributions from 100 international experts in the field, this five-volume encyclopedia provides comprehensive coverage of topics in marine biotechnology. It starts with the history of the field and delivers a complete overview of marine biotechnology. It then offers information on marine organisms, bioprocess techniques, marine natural products, biomaterials, bioenergy, and algal biotechnology. The encyclopedia also covers marine food and biotechnology applications in areas such as pharmaceuticals, cosmeceuticals, and nutraceuticals. Each topic in Encyclopedia of Marine Biotechnology is followed by 10-30 subtopics. The reference looks at algae cosmetics, drugs, and fertilizers; biodiversity; chitins and chitosans; aeroplysinin-1, toluquinol, astaxanthin, and fucoxanthin; and algal and fish genomics. It examines neuro-protective compounds from marine microorganisms; potential uses and medical management of neurotoxic phycotoxins; and the role of metagenomics in exploring marine microbiomes. Other sections fully explore marine microbiology, pharmaceutical development, seafood science, and the new biotechnology tools that are being used in the field today. One of the first encyclopedic books to cater to experts in marine biotechnology Brings together a diverse range of research on marine biotechnology to bridge the gap between scientific research and the industrial arena Offers clear explanations accompanied by color illustrations of the techniques and applications discussed Contains studies of the applications of marine biotechnology in the field of biomedical sciences Edited by an experienced author with contributions from internationally recognized experts from around the globe Encyclopedia of Marine Biotechnology is a must-have resource for researchers, scientists, and marine biologists in the industry, as well as for students at the postgraduate and graduate level. It will also benefit companies focusing on marine biotechnology, pharmaceutical and biotechnology, and bioenergy.
Author : Pasqualina Laganà
Publisher : Springer Nature
ISBN 13 : 3030352285
Total Pages : 54 pages
Book Rating : 4.0/5 (33 download)
Download or read book Chemistry and Hygiene of Food Gases written by Pasqualina Laganà and published by Springer Nature. This book was released on 2019-11-22 with total page 54 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book focuses on the use of food gases in the food industry, their different applications and their role in food processing, packaging and transportation. Since these gases come into contact with food, they must comply with strict of labeling, purity and hygiene standards in order to ensure food safety. The book discusses various implications of food gases in the food chain, providing examples of how they can be used to limit food waste and losses. The first two chapters examine the classification and role of food gases in Europe, and the third chapter then explores the chemical and physical features of commonly used food gases in the food and food packing industries. The fourth chapter highlights the impact of food gases on human health due to their possible abuse and misuse. This book appeals to researchers and professionals working in food production and quality control.
