| Description |
1 online resource (930 pages) |
| Contents |
Front cover; Contents; Preface; Editors; Contributors; PART I: CHEMISTRY AND BIOCHEMISTRY; Chapter 1. Introduction-Importance of Analysis in Seafood and Seafood Products, Variability and Basic Concepts; Chapter 2. Peptides and Proteins; Chapter 3. Proteomics; Chapter 4. Seafood Genomics; Chapter 5. Nucleotides and Nucleosides; Chapter 6. Lipid Compounds; Chapter 7. Lipid Oxidation; Chapter 8. Volatile Aroma Compounds in Fish; PART II: PROCESSING CONTROL; Chapter 9. Basic Composition: Rapid Methodologies; Chapter 10. Microstructure; Chapter 11. Chemical Sensors |
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Chapter 12. Physical Sensors and TechniquesChapter 13. Methods for Freshness Quality and Deterioration; Chapter 14. Analytical Methods to Differentiate Farmed from Wild Seafood; Chapter 15. Smoke Flavoring Technology in Seafood; PART III: NUTRITIONAL QUALITY; Chapter 16. Composition and Calories; Chapter 17. Essential Amino Acids; Chapter 18. Antioxidants; Chapter 19. Vitamins; Chapter 20. Minerals and Trace Elements; Chapter 21. Analysis of n-3 and n-6 |
| Summary |
A guide to the use and handling of seafood products across the globe. It provides an overview of the tools available for the analysis of captured fresh and preserved seafood, either cultivated or wild, as well as for derived products |
| Notes |
Print version record |
| Subject |
Seafood -- Analysis -- Handbooks, manuals, etc
|
|
Fishery products -- Analysis -- Handbooks, manuals, etc
|
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Seafood -- Analysis
|
| Genre/Form |
Handbooks and manuals
|
| Form |
Electronic book
|
| ISBN |
9781420046359 |
|
1420046357 |
|
