Fish As Food V1

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Fish As Food V1

Georg Borgstrom
Fish As Food V1 Book PDF

Author : Georg Borgstrom
Publisher : Elsevier
Page : 742 pages
File Size : 46,5 Mb
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 9780323142809

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Fish As Food V1 by Georg Borgstrom Pdf

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.

Microbial Ecology of Foods V1

Unknown ICMSF
Microbial Ecology of Foods V1 Book PDF

Author : Unknown ICMSF
Publisher : Elsevier
Page : 348 pages
File Size : 53,9 Mb
Release : 2012-12-02
Category : Science
ISBN : 9780323154871

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Microbial Ecology of Foods V1 by Unknown ICMSF Pdf

Microbial Ecology of Foods, Volume I: Factors Affecting Life and Death of Microorganisms presents valuable background information on the theoretical aspects of food microbiology. It is divided into 14 chapters that focus on the environmental factors affecting food microorganisms. These factors are temperature, irradiation, water activity, pH, acidity, organic acids, curing salts, antibiotics, gases, packaging, and cleaning systems. Each chapter explores the scientific principles of the specific environmental factor; methods of measurement; and effects on growth and viability of spoilage organisms and pathogens. The chapters also look into the control measures and interrelationships with the other factors. Some of the chapters deal with the effects of cell injury on survival and recovery of microorganisms in food and the metabolic aspects of mixed microbial populations. In each chapter, the reader has been directed to appropriate key publications for further study. This volume is particularly suitable as an undergraduate or postgraduate textbook for students who have had at least one course in general microbiology.

Elementary Food Science

Richard Owusu-Apenten,Ernest R. Vieira
Elementary Food Science Book PDF

Author : Richard Owusu-Apenten,Ernest R. Vieira
Publisher : Springer Nature
Page : 613 pages
File Size : 51,6 Mb
Release : 2022-05-28
Category : Technology & Engineering
ISBN : 9783030654337

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Elementary Food Science by Richard Owusu-Apenten,Ernest R. Vieira Pdf

Following the success of the popular introductory text,Elementary Food Science(5th edition) coversabroad range of food science topics organized infour parts; Part (1)Interrelated food science topics, Part (2)Food safety & sanitation, Part (3)Food preservation and processing and Part (4)Handling & processing of foods. The opening two chapters discuss what food science actually is, the significanceforsociety, and the large contribution of the food industry to jobs and revenue in the USA and globally. Succeeding chapterscover food regulatory agencies, food labels, food quality and sensory evaluation, and consumer food literacy. Part (2)hastwo new chapters explaininghow microbes affect food quality,and alsofoodborne disease outbreaks; GMP is described independently and as a prerequisite for HACCP, VACCP andTACCPfood-safety management systems. Part (3) containstwo new chapters dealing with basic aspects of food processing, and the quality of dried foods. Part (4) covershandling and processing major food commodity groups (meat, dairy products, poultry and eggs, fish and shellfish, cereal grains, bakery products, fruits and vegetables, sugar confectionary). A new final chapter coversthe foodservice industry. The text highlights food science links with industry uniquelyusing the North American Industry Classification System (NAICS). Overall, the book is thoroughly modernized with over 1500 references cited in recognition of thousands of named food scientists and other professionals. The target readership remain unchanged for the current edition, i.e. Students of food science fromsenior high school, colleges or universities. Sections of the book will also appeal toadvanced readers from other disciplines with perhaps little or noprior food science experience. Additionally, readers covering the intersection of food science with culinary arts, foodservices, and nutritionor public health will find the book useful.

Wise Highs

Anonim
Wise Highs Book PDF

Author : Anonim
Publisher : ReadHowYouWant.com
Page : 310 pages
File Size : 51,8 Mb
Release : 2024-05-17
Category : Electronic
ISBN : 9781458715807

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Wise Highs by Anonim Pdf

Wise Highs

Alex J. Packer
Wise Highs Book PDF

Author : Alex J. Packer
Publisher : ReadHowYouWant.com
Page : 318 pages
File Size : 53,8 Mb
Release : 2009-09
Category : Electronic
ISBN : 9781458715845

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Wise Highs by Alex J. Packer Pdf

HOW TO THRILL, CHILL, & GET AWAY FROM IT ALL WITHOUT ALCOHOL OR OTHER DRUGS....Getting high is fun. It's natural and healthy. It feels great to get a rush, see the world a little differently, alter our consciousness, and take a break from our everyday lives. Unfortunately, by the time we're older, it may seem like the only way to get high is with alcohol or other drugs. Which is why, when it comes to highs, you're likely to hear ''Just Say NO.'' Read this book and you won't need artificial highs. You won't want them. You won't have time for them. You'll find so many ways to get high naturally that you'll never be able to try them all. Here are highs that will thrill you ... and highs that will soothe you. Highs that will take you deep inside yourself ... and waaaay outside. Highs that will change you forever without leaving you dull, burned out, or hung over. Look inside for more than 150 creative, playful, legal, healthy highs. Plus interesting facts, cool quotes, and survey results from teens who shared their favorite ways to relieve stress and escape reality. All served up Alex J. Packer style-witty, wise, and often hilarious. Because laughter is one of the best highs of all.

Handbook of Seafood and Seafood Products Analysis

Fidel Toldrá,Leo Nollet
Handbook of Seafood and Seafood Products Analysis Book PDF

Author : Fidel Toldrá,Leo Nollet
Publisher : CRC Press
Page : 969 pages
File Size : 40,7 Mb
Release : 2024-03-08
Category : Technology & Engineering
ISBN : 9781003825432

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Handbook of Seafood and Seafood Products Analysis by Fidel Toldrá,Leo Nollet Pdf

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.

Fish

Harlan Walker
Fish Book PDF

Author : Harlan Walker
Publisher : Oxford Symposium
Page : 337 pages
File Size : 45,9 Mb
Release : 1998
Category : Cooking
ISBN : 9780907325895

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Fish by Harlan Walker Pdf

The subject of the discussions was not just fish but the diet of fishermen, and any foodstuff from the sea.

Fish as Food

Georg Borgstrom
Fish as Food Book PDF

Author : Georg Borgstrom
Publisher : Unknown
Page : 128 pages
File Size : 46,7 Mb
Release : 1962
Category : Electronic
ISBN : OCLC:841646681

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Fish as Food by Georg Borgstrom Pdf

The Food Lover's Trail Guide to Alberta

Mary Bailey,Judy Schultz
The Food Lover s Trail Guide to Alberta Book PDF

Author : Mary Bailey,Judy Schultz
Publisher : TouchWood Editions
Page : 196 pages
File Size : 50,5 Mb
Release : 2007-04-04
Category : Business & Economics
ISBN : 1894739051

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The Food Lover's Trail Guide to Alberta by Mary Bailey,Judy Schultz Pdf

Volume Two of The Food Lover's Trail Guide has even more of Alberta's best culinary delights, from restaurants and groceries, to tucked-away burger joints and high-end organic markets. Mary and Judy bring their enthusiastic taste buds and extensive knowledge and to help plan your own epicurean adventure.