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Author: TMA Ventures Limited
Publisher: Twayne Publishers
ISBN: 9780952706250
Category :
Languages : en
Pages :
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Book Description
Author: TMA Ventures Limited
Publisher: Twayne Publishers
ISBN: 9780952706250
Category :
Languages : en
Pages :
Get Book Here
Book Description
Author: TMA Ventures Limited
Publisher:
ISBN: 9780952706229
Category :
Languages : en
Pages :
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Book Description
Author: TMA Ventures Limited
Publisher: Twayne Publishers
ISBN: 9780952706281
Category :
Languages : en
Pages :
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Book Description
Author: Julie Ford
Publisher:
ISBN: 9780952706236
Category :
Languages : en
Pages :
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Book Description
Author: Nirmal Sinha
Publisher: John Wiley & Sons
ISBN: 0470113545
Category : Technology & Engineering
Languages : en
Pages : 850
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Book Description
The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.
Author: Fidel Toldrá
Publisher: CRC Press
ISBN: 1003825435
Category : Technology & Engineering
Languages : en
Pages : 969
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Book Description
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.
Author:
Publisher:
ISBN:
Category : Periodicals
Languages : en
Pages : 690
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Book Description
Author: Ala F. Nassar
Publisher: John Wiley & Sons
ISBN: 0470439254
Category : Medical
Languages : en
Pages : 1059
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Book Description
A valuable reference tool for professionals involved in the industry, Drug Metabolism in Pharmaceuticals covers new tools such as LC-MS and LC-MS-NMR along with experimental aspects of drug metabolism. This work fills a gap in the literature by covering the concepts and applications of pharmaceutical research, development, and assessment from the point of view of drug metabolism. By providing both a solid conceptual understanding of the drug metabolism system, and a well illustrated, detailed demonstration and explanation of cutting edge tools and techniques, this book serves as a valuable reference tool for bench scientists, medical students, and students of general health sciences.
Author:
Publisher:
ISBN:
Category : United States
Languages : en
Pages : 104
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Book Description
Author: Richard P. Haugland
Publisher:
ISBN:
Category : Fluorescent probes
Languages : en
Pages : 986
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Book Description
