Download or read book Histamine in Marine Products written by Bonnie Sun Pan and published by Food & Agriculture Org.. This book was released on 1985 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Improving Seafood Products for the Consumer written by Torger Børresen and published by Elsevier. This book was released on 2008-05-09 with total page 612 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is widely accepted that increased consumption of seafood is important in dealing with growing health problems such as cardiovascular disease. Based on a major EU Integrated Research Project, SEAFOODplus, this important book reviews the range of research into consumer attitudes towards seafood and the key issues in improving the safety, nutritional and sensory quality of seafood products to meet consumer expectations.After an introductory chapter the book is divided into six parts. The first part of the book reviews consumer attitudes to seafood, including regional differences, the impact of eating quality on product preferences, consumer information needs and attitudes to processed seafood products. Part two discusses research on the important health benefits of seafood consumption in such areas as gastrointestinal health, heart disease and the health of children and young adults. In Part three, the book reviews key seafood safety issues and how they can be managed, from virus contamination and pathogens to histamine and biogenic amines. The following two parts then discuss the range of technologies designed both to optimise the sensory and health benefits of seafood and ensure animal welfare in aquaculture operations. The final part of the book reviews traceability issues.Improving seafood products for the consumer is a valuable reference for the seafood processing industry, and all those concerned with improving the consumption of seafood products. Reviews the range of research into consumer attitudes towards seafood Discusses key issues in improving the safety, nutritional and sensory quality of seafood products Examines the range of technologies available to improve the quality and ensure animal welfare
Download or read book Meeting Report written by and published by . This book was released on 2013 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt: Literaturverz. S. 122 - 126
Download or read book HIstamine in Artisanal Tuna Fisheries of the Pacific Islands written by Tony Chamberlain and published by . This book was released on 2000 with total page 46 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Joint FAO WHO Literature Review Histamine in Salmonids written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2018-10-05 with total page 62 pages. Available in PDF, EPUB and Kindle. Book excerpt: Histamine is a naturally occurring substance that is derived from the decarboxylation of amino acids. It can be present in certain foods containing free histidine. Certain bacteria produce the enzyme histidine decarboxylase during growth. This enzyme reacts with free histidine, a naturally occurring amino acid that is present in higher proportions in certain species of fish, particularly those of the Scombridae and Scomberesocidae families. The result is the formation of histamine. Histamine poisoning is often referred to as scombrotoxin fish poisoning (SFP) because of the frequent association of the illness with the consumption of spoiled scombroid fish. SFP is most commonly linked to fish that have a high level of free histidine. Histamine formation is then dependent on the time/temperature conditions under which the fish is handled. Even in fish with high levels of free histidine, the available data suggest that high histamine levels are as a result of gross time/temperature abuse during handling and storage. Compared with scombroid fish, which have free histidine levels ranging from approximately 5 000 mg/kg to 20 000 mg/kg, most species in the Salmonidae family have less than 1000 mg/kg histidine. Nevertheless some concerns have been raised about the potential risk of SPF or SPF-like illness linked to Salmonidae, considering these fish are globally traded with 80% of global production entering international trade. This report describes the methods and findings of a comprehensive literature review undertaken to assess the scientific evidence regarding the risk of histamine development in fish of the family Salmonidae and the potential impact for human health.
Download or read book Microbiology of Marine Food Products written by Donn R. Ward and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 450 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Histamine and Histamine Antagonists written by Börje Uvnäs and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 782 pages. Available in PDF, EPUB and Kindle. Book excerpt: Together with the two previous volumes of the Handbook of Experimental Pharmacology on histamine and antihistamines the present publication yields a picture of a still rapidly developing field of research. New techniques and new experimental approaches have brought us new knowledge and deeper insight into the biomedical significance of histamine, even if many questions remain to be answered about the functional and medical implications of this old biogenic amine. The present volume covers the progress in histamine research during the past two decades. A significant chapter concerns techniques for histamine determination. As the result of a consensus meeting in Munich in December 1988, a panel of eminent specialists arrived at common recommendations as to the usefulness of the available histamine assays for the most common experimental biomedical conditions. The heterogeneity of mast cells, with great differences in their reactivity to various stimuli, has become apparent, not only among species but also among the tissues of a species. New informa tion is presented about the mechanism of exocytosis. The old questions about the role of histamine in the mechanism of gastric secretion and in cardio vascular and respiratory functions have been studied with new techniques, and the role of HI and H2 receptors discussed. New observations have been made on the occurrence and possible functions of histaminergic neurons and histamine receptors in CNS where a new type of receptor, the H , seems to 3 be widely represented.
Download or read book Biogenic Amines in Food written by Bahruddin Saad and published by Royal Society of Chemistry. This book was released on 2019-11-01 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: A precise analysis of biogenic amines is important as an indicator of food freshness or spoilage that can cause serious toxicity. This book provides comprehensive background information on biogenic amines and their occurrence in various foods and drinks such as fermented and non-fermented sausages and fish products, cheeses, vegetables and beverages, e.g. beer, cider and wine. It gives a detailed description of both the established analytical methods and the emerging technologies for the analysis of them. As the first book on the detection of biogenic amines in all types of food, it provides help to get a better understanding of the risks associated with biogenic amines and how to avoid them. It serves as an excellent and up-to-date reference for food scientists, food chemists and food safety professionals.
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
Download or read book Marine Fisheries Review written by and published by . This book was released on 1987 with total page 478 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Handbook of Seafood and Seafood Products Analysis written by Leo M.L. Nollet and published by CRC Press. This book was released on 2009-11-24 with total page 928 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, t
Download or read book Fish and Fishery Products written by Barry Leonard and published by DIANE Publishing. This book was released on 2011-08 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt: This guidance will assist processors of fish and fishery products in the development of their Hazard Analysis Critical Control Point (HACCP) plans. Processors of fish and fishery products will find info. that will help them identify hazards that are associated with their products, and help them formulate control strategies. It will help consumers understand commercial seafood safety in terms of hazards and their controls. It does not specifically address safe handling practices by consumers or by retail estab., although the concepts contained in this guidance are applicable to both. This guidance will serve as a tool to be used by fed. and state regulatory officials in the evaluation of HACCP plans for fish and fishery products. Illustrations. This is a print on demand report.
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.
Download or read book Fishery Products written by Hartmut Rehbein and published by John Wiley & Sons. This book was released on 2009-11-16 with total page 496 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Histamine Intolerance written by Reinhart Jarisch and published by Springer. This book was released on 2014-11-10 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt: Histamine is an important mediator of allergic diseases, but knowledge of histamine as a cause of numerous non-allergic symptoms and signs is limited. This book offers wide-ranging coverage of histamine intolerance. There is extensive background discussion of the origin of histamine, its content in food and alcoholic beverages and intolerance to red wine. Diagnosis of histamine intolerance is explained and the various symptoms of histamine intolerance are clearly described. Subsequent chapters cover the relation of histamine to a wide variety of conditions, including drug intolerance, atopic dermatitis, seasickness and osteoporosis. This book will prove of value in clinical practice by facilitating differential diagnosis, which is by no means straightforward given the multiplicity of symptoms of histamine intolerance and by assisting in the selection of therapeutic measures.
Download or read book Food Safety Management written by Sanja Vidaček and published by Elsevier Inc. Chapters. This book was released on 2013-11-01 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt: Global total production of fish, mollusks and crustaceans has been continuously increasing from the beginning of the century, and at the same time, seafood is continuously being associated with a number of foodborne outbreaks. Food safety challenges differ by region, due to differences in income level, diets, local conditions, and government infrastructures. Important biological causative agents of seafood-borne illnesses in the last decade have been histamine, caliciviruses, marine biotoxins and Vibrio spp. The contamination of seafood by environmental and aquaculture chemicals has also been a public health concern. The hazards are differently assessed in the primary production (aquaculture) and in the seafood processing industry, where the level of risk additionally depends on a type of product. For protection of public health and ensuring safety of food entering the food chain, food safety principles should be efficiently applied by all parties in the food chain. Food safety regulation should be harmonized over the world with the aim of easier and undisrupted international trade of goods.
Download or read book Spoilage of Tropical Fish and Product Development written by A. Reilly and published by Food & Agriculture Org.. This book was released on 1985 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt:
