Download or read book Variations in the Chemical Composition of Herring written by John Arnold Lovern and published by . This book was released on 194? with total page 13 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Variation in the Chemical Composition of Freshwater Fish written by John Armstrong Davis and published by . This book was released on 1978 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Marine Fisheries Review written by and published by . This book was released on 1977 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Chemical Composition and Processing Properties of Marine and Ocean Fishes written by and published by . This book was released on 2000 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Commercial Fisheries Review written by and published by . This book was released on 1974 with total page 684 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Advances in Marine Biology written by and published by Academic Press. This book was released on 1962-01-01 with total page 429 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Marine Biology

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 Journal of the Marine Biological Association of the United Kingdom written by Marine Biological Association of the United Kingdom and published by . This book was released on 1938 with total page 622 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Chemical Composition of Baltic Herring written by Tarja Aro and published by . This book was released on 2003 with total page 82 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Report of the Commissioner for written by United States Fish Commission and published by . This book was released on 1928 with total page 832 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Handbook of Food Chemistry written by Peter Chi Keung Cheung and published by Springer. This book was released on 2015-10-19 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.

Download or read book Chemical and Nutritional Composition of Finfishes Whales Crustaceans Mollusks and Their Products written by Virginia D. Sidwell and published by . This book was released on 1980 with total page 444 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Fishery Investigations written by and published by . This book was released on 1928 with total page 904 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Commercial Fisheries Abstracts written by U.S. Fish and Wildlife Service and published by . This book was released on 1955 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Journal of Biological Sciences written by and published by . This book was released on 1977 with total page 110 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Fish As Food V1 written by Georg Borgstrom and published by Elsevier. This book was released on 2012-12-02 with total page 742 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fish as Food, Volume I: Production, Biochemistry, and Microbiology discusses progress in the field of fish research. This volume is composed of 17 chapters that cover the biology, biochemistry, world production, cultivation, nutritional composition, and microbiology of fish. The introductory chapters present some examples of the biological basis for the relationships between yield in fishery and economics. The book goes on discussing fish cultivation in Europe, Japan, and South East Asia and the factors to consider in various cultivation methods. The subsequent chapters are devoted to the nutritional value of fish, including its lipid, mineral, water, fatty acid, and protein content. A chapter considers the oxidation properties and rancidity of fish. The book also covers some problems related to fishery business, such as the production of histamine, the occurrence of non-protein nitrogenous compounds, and the rigor mortis. The concluding chapters focus on microbiological aspects of fish production. Discussions on the microbial spoilage of marine fish, crustaceans, and mollusks; the microbiology of shellfish deterioration; and the use of chemical preservatives to control microbiological fish deterioration are also included. The book is an invaluable source primarily to food scientists and also to a wide range of research workers, including biologists, chemists, bacteriologists, parasitologists, oceanographers, nutritionists, and technologists.

Download or read book Physiological Ecology of Pacific Salmon written by Cornelis Groot and published by UBC Press. This book was released on 2010-10-01 with total page 534 pages. Available in PDF, EPUB and Kindle. Book excerpt: Every year, countless juvenile Pacific salmon leave streams and rivers on their migration to feeding grounds in the North Pacific Ocean and the Bering Sea. After periods ranging from a few months to several years, adult salmon enter rivers along the coasts of Asia and North America to spawn and complete their life cycle. Within this general outline, various life history patterns, both among and within species, involve diverse ways of exploiting freshwater, estuarine, and marine habitats. There are seven species of Pacific salmon. Five (coho, chinook chum, pink, and sockeye) occur in both North America and Asia. Their complex life histories and spectacular migrations have long fascinated biologists and amateurs alike. Physiological Ecology of Pacific Salmon provides comprehensive reviews by leading researchers of the physiological adaptations that allow Pacific Salmon to sustain themselves in the diverse environments in which they live. It begins with an analysis of energy expenditure and continues with reviews of locomotion, growth, feeding, and nutrition. Subsequent chapters deal with osmotic adjustments enabling the passage between fresh and salt water, nitrogen excretion and regulation of acid-base balance, circulation and gas transfer, and finally, responses to stress. This thorough and authoritative volume will be a valuable reference for students and researchers of biology and fisheries science as they seek to understand the environmental requirements for the perpetuation of these unique and valuable species.