Download or read book Effects of Cooking and Storage of Lipids from Minced Carp Cyprinus Carpio written by Jimbin Mai and published by . This book was released on 1978 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Changes in Lipid Composition of Cooked Minced Carp Cyprinus Carpio During Frozen Storage written by Jimbin Mai and published by . This book was released on 1979 with total page 6 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book NOAA Technical Report NMFS written by and published by . This book was released on 1984 with total page 1138 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Lipids written by David B. Min and published by CRC Press. This book was released on 2008-03-17 with total page 930 pages. Available in PDF, EPUB and Kindle. Book excerpt: Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition tightens its focus to emphasize lipids from the point of entry into the food supply and highlights recent findings regarding antioxidants and lipid oxidation. Always representative of the current state of lipid science, this edition provides four new chapters reflecting the latest advances in antioxidant research. New chapters include: Polyunsaturated Lipid Oxidation in Aqueous Systems, Tocopherol Stability and the Prooxidant Mechanisms of Oxidized Tocopherols in Lipids, Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation, and Total Antioxidant Evaluation and Synergism. The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing techniques including recovery, refining, converting, and stabilizing, as well as chemical interesterification. The third Part has been renamed and expanded to honor the growing data on oxidation and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, and Part V continues with contributions on biotechnology and biochemistry including a chapter on the genetic engineering of crops that produce vegetable oil. Revised and updated with new information and references throughout the text, this third edition of a bestselling industry standard once again draws on the contributions of leading international experts to establish the latest benchmark in the field and provide the platform from which to further advance lipid science.
Download or read book Proximate Composition Energy Fatty Acid Sodium and Cholesterol Content of Finfish Shellfish and Their Products written by Judith Krzynowek and published by . This book was released on 1987 with total page 66 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Lipids in Common Carp Cyprinus Carpio and Effects on Human Health written by and published by . This book was released on 2012 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Aquaculture Research written by and published by . This book was released on 1983 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Miscellaneous Publication written by and published by . This book was released on 1983 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Flavor of Meat and Meat Products written by Fereidoon Shahidi and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 313 pages. Available in PDF, EPUB and Kindle. Book excerpt: Flavour is an important sensory aspect of the overall acceptability of meat products. Whether we accept or reject a food depends primarily on its flavour. Both desirable and undesirable flavour effects are contemplated. Furthermore, threshold values of different flavour-active compounds have an important effect on the cumulative sensory properties of all foods. Meat from different species constitutes a major source of protein for most people. Although raw meat has little flavour and only a blood-like taste, it is a rich reservoir of non-volatile compounds with taste-tactile properties as well as flavour enhancers and aroma precursors. Non-vola tile water-soluble precursors and lipids influence the flavour of meat from different species. In addition, mode of heat processing and the nature of additives used may have a profound effect on the flavour of prepared meats. This book reports the latest advancements in meat flavour research. Following a brief overview, chapters 2 to 5 discuss flavours from different species of meat, namely beef, pork, poultry and mutton. In chapters 6 to 12 the role of meat constituents and processing on flavour are described. The final section of the book (chapters 13 to 15) summarizes analytical methodologies for assessing the flavour quality of meats. I wish to thank all the authors for their cooperative efforts and com mendable contributions which have made this publication possible.
Download or read book Composition and Stability of Mechanically Deboned Carp Cyprinous Carpio with Emphasis on Lipids and Texture During Frozen Stroage written by Yathirajulu M. Naidu and published by . This book was released on 1983 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Ecology of East Florida Sea Turtles written by W. N. Witzell and published by . This book was released on 1987 with total page 652 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Biological Agricultural Index written by and published by . This book was released on 1981 with total page 1736 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Handbook on Fish Processing and Preservation written by Rabinarayan Mishra and published by CRC Press. This book was released on 2022-01-20 with total page 466 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook on Fish Processing and Preservation will be helpful to enlighten students, industrialists and entrepreneurs on different aspects of fish handling, processing, preservation, storage and marketing. The book covers fourteen Chapters such as 1. Physical Characteristics of Fish, 2. Chemical Characteristics of Fish, 3. Biological Characteristics of Fish, 4. Post Mortem Changes in Fish and Safety Hazards, 5. Microbiology of Fish and Fish Products, 6. Wet Fish Handling and Preparation, 7. Chilling and Chill Store, 8. Freezing and Cold Storage, 9. Canning of Fish, 10. Fish Paste Products, 11. Fish Curing, 12. Fish Products, 13. Fish By-Products and 14. Food Additives in Fish Processing. This will be helpful for students in fisheries discipline, industrialists and also entrepreneurs involved in fish processing and preservation. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Download or read book The American journal of clinical nutrition written by and published by . This book was released on 1954 with total page 712 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Production of Recombinant Carp Leptin and Its Effects on Lipid Metabolism in the Common Carp Cyprinus Carpio written by Donald L. Copeland and published by . This book was released on 2012 with total page 31 pages. Available in PDF, EPUB and Kindle. Book excerpt: The protein hormone leptin has emerged as a major contributor in the regulation of energy balance. However, most of our knowledge of leptin stems from mammalian studies that have focused primarily leptin's role in human pathologies (e.g. obesity). Little is known about how this hormone evolved and how it functions in more basal vertebrates. Recent efforts have identified the gene for leptin in many non-mammalian taxa including several fish species. Common carp (Cyprinus carpio) represents one such species and is an excellent system to study leptin because their otherwise well-studied physiology provides a plethora of context to interpret the effects of leptin. In particular, leptin has potent effects on lipolysis (i.e. triglyceride hydrolysis) and lipid oxidation ([beta]-oxidation of fatty acids) in mammals; a function that may be conserved in fishes. In order to evaluate the effects of leptin on lipid metabolism in carp, I first produced recombinant carp leptin-I using a bacterial expression system. Carp leptin was injected into the intraperitoneal cavity of koi (domesticated common carp) then, after a three hour recovery period, sampled for plasma and liver tissue. To evaluate the effects of leptin on lipolysis, plasma non-esterified fatty acids (NEFA) concentrations were measured. Additionally, hepatic enzyme activity of carnitine palmitoyltransferase-I (CPT) was measured to assess changes in fatty acid oxidation. Leptin injections increased plasma NEFA concentrations significantly but had no effect on hepatic CPT activity. These results suggest that leptin stimulates lipolysis but may not affect fatty acid oxidation as it does in mammals. I suggest that additional studies are needed to look at more specific indicators of lipid catabolism and oxidation, and higher more chronic doses of leptin should be used to thoroughly evaluate leptin's role in the lipid metabolism of fishes.
Download or read book A Nutrient Database for Southeastern Seafoods written by Ann L. Sullivan and published by . This book was released on 1992 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Applied Science Technology Index written by and published by . This book was released on 1981 with total page 2812 pages. Available in PDF, EPUB and Kindle. Book excerpt:
