Download or read book The Effects of Diamines Polyamines and Tuna Fish Extracts on the Binding of Histamine to Mucin in Vitro written by Cheu-Hsia Chu and published by . This book was released on 1980 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 Handbook of Food Science Technology and Engineering 4 Volume Set written by Y. H. Hui and published by CRC Press. This book was released on 2005-12-19 with total page 3632 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The
Download or read book Toxins in Food written by Waldemar M. Dabrowski and published by CRC Press. This book was released on 2004-11-15 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: While systems such as GMP and HACCP assure a high standard of food quality, foodborne poisonings still pose a serious hazard to the consumer's health. The lack of knowledge among some producers and consumers regarding the risks and benefits related to food makes it imperative to provide updated information in order to improve food safety. To
Download or read book Foodborne Diseases written by Shabbir Simjee and published by Springer Science & Business Media. This book was released on 2007-11-13 with total page 545 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this book, leading authorities present a broad overview of the microbial pathogens and toxins associated with foodborne illness while discussing pathogenicity, clinical epidemiology, diagnosis, and treatment. The volume covers all the bacterial pathogens, viruses, protozoans, and parasites, as well as microbial toxins. Additionally, authors discuss pathogen control strategies and look toward future innovations in food safety technology.
Download or read book Fish Smoking and Drying written by J. R. Burt and published by Elsevier Science & Technology. This book was released on 1988 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: The influence of drying and smoking on the nutritional properties of fish: an introductory overview; influence of drying and smoking on protein quality; effcts of drying and smoking on lipids of fish; the effect of drying and smoking on the vitamin content of fish; undesirable factors in dried fish products; smoking of fish and carcinogens; processing and storage of traditional dried and smoked fish products; effect of smoking and drying on the nutritive value of fish: a review of japanese studies; dried and smoked fishery products: preparation and composition.
Download or read book Handbook of Fermented Meat and Poultry written by Fidel Toldrá and published by John Wiley & Sons. This book was released on 2014-10-27 with total page 532 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.
Download or read book Advances in Food and Nutrition Research written by and published by Academic Press. This book was released on 1996-10-22 with total page 393 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academic and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.
Download or read book Scombrotoxin Formation in Atlantic Mackerel Scomber Scombrus and Other Fish Under Commercial Handling Conditions and Some Abuse Conditions written by Michael Ilukwol Napoo Lokuruka and published by . This book was released on 2003 with total page 532 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Toxicology of Scombroid Poisoning written by Julia Y. Hui and published by . This book was released on 1984 with total page 490 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book IBZ written by Otto Zeller and published by . This book was released on 1982 with total page 1290 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Influence of Milkfat on the Formation of Flavor Compounds in Cheddar Cheese written by Qiaoling Zeng and published by . This book was released on 1997 with total page 600 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Amine Formation by Gram negative Bacteria written by Elliot Todd Ryser and published by . This book was released on 1982 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1983 with total page 2330 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Photonic Detection and Intervention Technologies for Safe Food written by Yud-Ren Chen and published by SPIE-International Society for Optical Engineering. This book was released on 2001 with total page 286 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book FEMS Microbiology Letters written by and published by . This book was released on 2001 with total page 612 pages. Available in PDF, EPUB and Kindle. Book excerpt: An international journal providing for the rapid publication of short reports on microbiological research.
Download or read book Biological Agricultural Index written by and published by . This book was released on 1983 with total page 1944 pages. Available in PDF, EPUB and Kindle. Book excerpt:
