Coverart for item
The Resource Handbook of seafood and seafood products analysis, edited by Leo M.L. Nollet, Fidel Toldrá

Handbook of seafood and seafood products analysis, edited by Leo M.L. Nollet, Fidel Toldrá

Label
Handbook of seafood and seafood products analysis
Title
Handbook of seafood and seafood products analysis
Statement of responsibility
edited by Leo M.L. Nollet, Fidel Toldrá
Contributor
Subject
Genre
Language
eng
Cataloging source
N$T
Dewey number
641.3/92
Illustrations
illustrations
Index
index present
LC call number
TX385
LC item number
.H36 2010eb
Literary form
non fiction
NAL call number
TX385
NAL item number
.H36 2010
Nature of contents
  • dictionaries
  • bibliography
  • handbooks
http://library.link/vocab/relatedWorkOrContributorDate
1948-
http://library.link/vocab/relatedWorkOrContributorName
  • Nollet, Leo M. L.
  • Toldrá, Fidel
http://library.link/vocab/subjectName
  • Seafood
  • TECHNOLOGY & ENGINEERING
  • COOKING
  • Seafood
Label
Handbook of seafood and seafood products analysis, edited by Leo M.L. Nollet, Fidel Toldrá
Instantiates
Publication
Antecedent source
unknown
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • ASTRID BÖHNE, DELPHINE GALIANA-ARNOUX, CHRISTINA SCHULTHEIS, FRÉDÉRIC BRUNET, AND JEAN-NICOLAS VOLFF
  • chapter 5 Nucleotides and Nucleosides
  • M. CONCEPCIÓN ARISTOY, LETICIA MORA, ALEIDA S. HERNÁNDEZ-CÁZARES, AND FIDEL TOLDRÁ
  • chapter 6 Lipid Compounds
  • SANTIAGO P. AUBOURG
  • chapter 7 Lipid Oxidation
  • TURID RUSTAD
  • chapter 8 Volatile Aroma Compounds in Fish
  • GUÐRÚN ÓLAFSDÓTTIR
  • part PART II: PROCESSING CONTROL
  • Part PART I: CHEMISTRY AND BIOCHEMISTRY
  • chapter 9 Basic Composition: Rapid Methodologies
  • HEIDI NILSEN
  • chapter 10 Microstructure
  • ISABEL HERNANDO, EMPAR LLORCA, ANA PUIG, AND MARÍA-ANGELES LLUCH
  • chapter 11 Chemical Sensors
  • CORRADO DI NATALE
  • chapter 12 Physical Sensors and Techniques
  • RUTH DE LOS REYES CÁNOVAS, PEDRO JOSÉ FITO SUÑER, ANA ANDRÉS GRAU, AND PEDRO FITO-MAUPOEY
  • chapter 13 Methods for Freshness Quality and Deterioration
  • YESIM OZOGUL
  • chapter 1 Introduction--Importance of Analysis in Seafood and Seafood Products, Variability and Basic Concepts
  • chapter 14 Analytical Methods to Diff erentiate Farmed from Wild Seafood
  • ICIAR MARTÍNEZ, INGER BEATE STANDAL, MARIT AURSAND, YUMIKO YAMASHITA, AND MICHIAKI YAMASHITA
  • chapter 15 Smoke Flavoring Technology in Seafood
  • VINCENT VARLET
  • part PART III: NUTRITIONAL QUALITY
  • chapter 16 Composition and Calories
  • EVA FALCH
  • chapter 17 Essential Amino Acids
  • M. CONCEPCIÓN ARISTOY AND FIDEL TOLDRÁ
  • chapter 18 Antioxidants
  • JÖRG OEHLENSCHLÄGER
  • NICK KALOGEROPOULOS
  • chapter 19 Vitamins
  • YOUNG-NAM KIM
  • chapter 20 Minerals and Trace Elements
  • JÖRG OEHLENSCHLÄGER
  • chapter 21 Analysis of n-3 and n-6 Fatty Acids
  • VITTORIO M. MORETTI
  • part PART IV: SENSORY QUALITY
  • chapter 22 Quality Assessment of Fish and Fishery Products by Color Measurement
  • REINHARD SCHUBRING
  • chapter 2 Peptides and Proteins
  • chapter 23 Instrumental Texture
  • ISABEL SÁNCHEZ-ALONSO, MARTA BARROSO, AND MERCEDES CARECHE
  • chapter 24 Aroma
  • JOHN STEPHEN ELMORE
  • chapter 25 Quality Index Methods
  • GRETHE HYLDIG
  • chapter 26 Sensory Descriptors
  • GRETHE HYLDIG
  • chapter 27 Sensory Aspects of Heat-Treated Seafood
  • GRETHE HYLDIG
  • TURID RUSTAD
  • part PART V: SAFETY
  • chapter 28 Assessment of Seafood Spoilage and the Microorganisms Involved
  • ROBERT E. LEVIN
  • chapter 29 Detection of Fish Spoilage
  • GEORGE-JOHN E. NYCHAS AND E.H. DROSINOS
  • chapter 30 Detection of the Principal Foodborne Pathogens in Seafoods and Seafood-Related Environments
  • DAVID RODRÍGUEZ-LÁZARO AND MARTA HERNANDEZ
  • chapter 31 Parasites
  • JUAN ANTONIO BALBUENA AND JUAN ANTONIO RAGA
  • chapter 32 Techniques of Diagnosis of Fish and Shellfi sh Virus and Viral Diseases
  • chapter 3 Proteomics
  • CARLOS PEREIRA DOPAZO AND ISABEL BANDÍN
  • chapter 33 Marine Toxins
  • CARA EMPEY CAMPORA AND YOSHITSUGI HOKAMA
  • chapter 34 Detection of Adulterations: Addition of Foreign Proteins
  • VÉRONIQUE VERREZ-BAGNIS
  • chapter 35 Detection of Adulterations: Identifi cation of Seafood Species
  • ANTONIO PUYET
  • chapter 36 Veterinary Drugs
  • ANTON KAUFMANN
  • chapter 37 Diff erentiation of Fresh and Frozen-Th awed Fish
  • HÓLMFRÍÐUR SVEINSDÓTTIR
  • MUSLEH UDDIN
  • chapter 38 Spectrochemical Methods for the Determination of Metals in Seafood
  • JOSEPH SNEDDON
  • chapter 39 Food Irradiation and Its Detection
  • YIU CHUNG WONG, DELLA WAI MEI SIN, AND WAI YIN YAO
  • chapter 40 Analysis of Dioxins in Seafood and Seafood Products
  • LUISA RAMOS BORDAJANDI, BELÉN GÓMARA, AND MARÍA JOSÉ GONZÁLEZ
  • chapter 41 Environmental Contaminants: Persistent Organic Pollutants
  • MONIA PERUGINI
  • chapter 42 Biogenic Amines in Seafood Products
  • chapter 4 Seafood Genomics
  • CLAUDIA RUIZ-CAPILLAS AND FRANCISCO JIMÉNEZ-COLMENERO
  • chapter 43 Residues of Food Contact Materials
  • EMMA L. BRADLEY
  • chapter 44 Detection of GM Ingredients in Fish Feed
  • KATHY MESSENS
Control code
537727043
Dimensions
unknown
Extent
1 online resource (xviii, 910 pages)
File format
unknown
Form of item
online
Isbn
9781420046335
Lccn
2009034833
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations
http://library.link/vocab/ext/overdrive/overdriveId
234410
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
(OCoLC)537727043
Label
Handbook of seafood and seafood products analysis, edited by Leo M.L. Nollet, Fidel Toldrá
Publication
Antecedent source
unknown
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • ASTRID BÖHNE, DELPHINE GALIANA-ARNOUX, CHRISTINA SCHULTHEIS, FRÉDÉRIC BRUNET, AND JEAN-NICOLAS VOLFF
  • chapter 5 Nucleotides and Nucleosides
  • M. CONCEPCIÓN ARISTOY, LETICIA MORA, ALEIDA S. HERNÁNDEZ-CÁZARES, AND FIDEL TOLDRÁ
  • chapter 6 Lipid Compounds
  • SANTIAGO P. AUBOURG
  • chapter 7 Lipid Oxidation
  • TURID RUSTAD
  • chapter 8 Volatile Aroma Compounds in Fish
  • GUÐRÚN ÓLAFSDÓTTIR
  • part PART II: PROCESSING CONTROL
  • Part PART I: CHEMISTRY AND BIOCHEMISTRY
  • chapter 9 Basic Composition: Rapid Methodologies
  • HEIDI NILSEN
  • chapter 10 Microstructure
  • ISABEL HERNANDO, EMPAR LLORCA, ANA PUIG, AND MARÍA-ANGELES LLUCH
  • chapter 11 Chemical Sensors
  • CORRADO DI NATALE
  • chapter 12 Physical Sensors and Techniques
  • RUTH DE LOS REYES CÁNOVAS, PEDRO JOSÉ FITO SUÑER, ANA ANDRÉS GRAU, AND PEDRO FITO-MAUPOEY
  • chapter 13 Methods for Freshness Quality and Deterioration
  • YESIM OZOGUL
  • chapter 1 Introduction--Importance of Analysis in Seafood and Seafood Products, Variability and Basic Concepts
  • chapter 14 Analytical Methods to Diff erentiate Farmed from Wild Seafood
  • ICIAR MARTÍNEZ, INGER BEATE STANDAL, MARIT AURSAND, YUMIKO YAMASHITA, AND MICHIAKI YAMASHITA
  • chapter 15 Smoke Flavoring Technology in Seafood
  • VINCENT VARLET
  • part PART III: NUTRITIONAL QUALITY
  • chapter 16 Composition and Calories
  • EVA FALCH
  • chapter 17 Essential Amino Acids
  • M. CONCEPCIÓN ARISTOY AND FIDEL TOLDRÁ
  • chapter 18 Antioxidants
  • JÖRG OEHLENSCHLÄGER
  • NICK KALOGEROPOULOS
  • chapter 19 Vitamins
  • YOUNG-NAM KIM
  • chapter 20 Minerals and Trace Elements
  • JÖRG OEHLENSCHLÄGER
  • chapter 21 Analysis of n-3 and n-6 Fatty Acids
  • VITTORIO M. MORETTI
  • part PART IV: SENSORY QUALITY
  • chapter 22 Quality Assessment of Fish and Fishery Products by Color Measurement
  • REINHARD SCHUBRING
  • chapter 2 Peptides and Proteins
  • chapter 23 Instrumental Texture
  • ISABEL SÁNCHEZ-ALONSO, MARTA BARROSO, AND MERCEDES CARECHE
  • chapter 24 Aroma
  • JOHN STEPHEN ELMORE
  • chapter 25 Quality Index Methods
  • GRETHE HYLDIG
  • chapter 26 Sensory Descriptors
  • GRETHE HYLDIG
  • chapter 27 Sensory Aspects of Heat-Treated Seafood
  • GRETHE HYLDIG
  • TURID RUSTAD
  • part PART V: SAFETY
  • chapter 28 Assessment of Seafood Spoilage and the Microorganisms Involved
  • ROBERT E. LEVIN
  • chapter 29 Detection of Fish Spoilage
  • GEORGE-JOHN E. NYCHAS AND E.H. DROSINOS
  • chapter 30 Detection of the Principal Foodborne Pathogens in Seafoods and Seafood-Related Environments
  • DAVID RODRÍGUEZ-LÁZARO AND MARTA HERNANDEZ
  • chapter 31 Parasites
  • JUAN ANTONIO BALBUENA AND JUAN ANTONIO RAGA
  • chapter 32 Techniques of Diagnosis of Fish and Shellfi sh Virus and Viral Diseases
  • chapter 3 Proteomics
  • CARLOS PEREIRA DOPAZO AND ISABEL BANDÍN
  • chapter 33 Marine Toxins
  • CARA EMPEY CAMPORA AND YOSHITSUGI HOKAMA
  • chapter 34 Detection of Adulterations: Addition of Foreign Proteins
  • VÉRONIQUE VERREZ-BAGNIS
  • chapter 35 Detection of Adulterations: Identifi cation of Seafood Species
  • ANTONIO PUYET
  • chapter 36 Veterinary Drugs
  • ANTON KAUFMANN
  • chapter 37 Diff erentiation of Fresh and Frozen-Th awed Fish
  • HÓLMFRÍÐUR SVEINSDÓTTIR
  • MUSLEH UDDIN
  • chapter 38 Spectrochemical Methods for the Determination of Metals in Seafood
  • JOSEPH SNEDDON
  • chapter 39 Food Irradiation and Its Detection
  • YIU CHUNG WONG, DELLA WAI MEI SIN, AND WAI YIN YAO
  • chapter 40 Analysis of Dioxins in Seafood and Seafood Products
  • LUISA RAMOS BORDAJANDI, BELÉN GÓMARA, AND MARÍA JOSÉ GONZÁLEZ
  • chapter 41 Environmental Contaminants: Persistent Organic Pollutants
  • MONIA PERUGINI
  • chapter 42 Biogenic Amines in Seafood Products
  • chapter 4 Seafood Genomics
  • CLAUDIA RUIZ-CAPILLAS AND FRANCISCO JIMÉNEZ-COLMENERO
  • chapter 43 Residues of Food Contact Materials
  • EMMA L. BRADLEY
  • chapter 44 Detection of GM Ingredients in Fish Feed
  • KATHY MESSENS
Control code
537727043
Dimensions
unknown
Extent
1 online resource (xviii, 910 pages)
File format
unknown
Form of item
online
Isbn
9781420046335
Lccn
2009034833
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations
http://library.link/vocab/ext/overdrive/overdriveId
234410
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
(OCoLC)537727043

Library Locations

    • Thomas Jefferson LibraryBorrow it
      1 University Blvd, St. Louis, MO, 63121, US
      38.710138 -90.311107
Processing Feedback ...