000 | 06052cam a2200613Ii 4500 | ||
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001 | 9781003107194 | ||
003 | FlBoTFG | ||
005 | 20220531132625.0 | ||
006 | m o d | ||
007 | cr |n||||||||| | ||
008 | 200720t20212021flu ob 000 0 eng d | ||
040 |
_aOCoLC-P _beng _erda _cOCoLC-P |
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020 |
_a9781000218411 _qelectronic book |
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_a1000218414 _qelectronic book |
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_z9781000218459 _qEPUB |
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_a9781003107194 _qelectronic book |
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_a1003107192 _qelectronic book |
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_z9781000218435 _qelectronic book _qMobipocket |
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020 | _z0367619466 | ||
020 | _z9780367619466 | ||
024 | 7 |
_a10.1201/9781003107194. _2doi |
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035 |
_a(OCoLC)1175678855 _z(OCoLC)1175920033 _z(OCoLC)1203757686 |
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035 | _a(OCoLC-P)1175678855 | ||
050 | 4 |
_aHD9450.9.A1 _bS43 2021 |
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072 | 7 |
_aTEC _x012000 _2bisacsh |
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072 | 7 |
_aTEC _x012040 _2bisacsh |
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072 | 7 |
_aTDCT _2bicssc |
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082 | 0 | 4 |
_a363.19/26 _223 |
082 | 0 | 4 |
_a363.1929 _223 |
100 | 1 | _aShakila, R. Jeya. | |
245 | 1 | 0 |
_aAquatic food quality and safety assessment methods / _cR. Jeya Shakila and G. Jeyasekaran. |
264 | 1 |
_aAbingdon, Oxon ; _aBoc Raton, FL : _bCRC Press, _c2021. |
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264 | 4 | _c©2021 | |
300 | _a1 online resource | ||
336 |
_atext _btxt _2rdacontent |
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337 |
_acomputer _bc _2rdamedia |
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338 |
_aonline resource _bcr _2rdacarrier |
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505 | 0 | _aCover -- Half Title -- Title Page -- Copyright Page -- Contents -- Preface -- 1. INTRODUCTION -- 2. ANALYSIS OF CHEMICAL CONSTITUENTS -- 2.1. Simultaneous detection of major components -- 2.1.1. Near infrared spectroscopy (NIR) -- 2.1.2. Nuclear magnetic resonance spectroscopy (NMR) -- 2.2. Analysis of individual component -- 2.2.1. Lipids -- 2.2.1.1. Destructive chemical methods -- 2.2.1.1.1. Bligh and Dyer method -- 2.2.1.1.2. Folch method -- 2.2.1.1.3. Automatic solvent extraction method -- 2.2.1.2. Non-destructive instrumental methods -- 2.2.1.2.1. Microwave drying -- 2.2.1.2.2. Fat meter | |
505 | 8 | _a2.2.2. Proteins -- 2.2.2.1. Indirect methods -- 2.2.2.1.1. Kjeldahl method -- 2.2.2.1.2. Dumas method -- 2.2.2.2. Direct methods -- 2.2.2.2.1. HPLC and IEF methods -- 2.2.2.2.1.1 UPLC method for amino acid analysis -- 2.2.2.2.2. Spectrophotometric methods -- 2.2.2.2.2.1. Biuret method -- 2.2.2.2.2.2. Lowry method -- 2.2.2.2.2.3. Bicinchoninic acid method -- 2.2.2.2.2.4. Bradford method -- 2.2.2.2.2.5. Simple spectrophotometer analysis -- 2.2.3. Carbohydrates -- 2.2.3.1. Phenol-sulfuric acid method -- 2.2.3.2. Anthrone method -- 2.2.3.3. Difference method -- 2.2.4. Crude fiber -- 2.2.5. Water | |
505 | 8 | _a2.2.5.1. Hot air oven method -- 2.2.6. Energy -- 2.2.6.1. Direct measurement -- 2.2.6.2. Indirect measurement -- 3. ANALYSIS OF LIPID COMPONENTS -- 3.1. Analysis of lipid classes -- 3.1.1. Column chromatography method -- 3.1.2. Thin layer chromatography method -- 3.2. Analysis of fatty acids -- 3.2.1. Gas chromatography method -- 3.3. Analysis of lipid oxidation products -- 3.3.1. Primary oxidation products -- 3.3.1.1. Peroxide value -- 3.3.1.1.1. Titration method -- 3.3.1.1.2. Spectrophotometric method -- 3.3.1.2. Conjugated dienes -- 3.3.2. Secondary oxidation products | |
505 | 8 | _a3.3.2.1. Anisidine value -- 3.3.2.2. TOTOX value -- 3.3.2.3. TBARS value -- 3.4. Analysis of other important lipid oxidation products -- 3.4.1. Fluorescence method -- 3.4.2. Stability methods -- 3.4.3. Instrumental methods -- 3.5. Analysis of chemical properties of lipids -- 3.5.1. Iodine value -- 3.5.2. Saponification number -- 3.5.3. Acid value or FFA value -- 3.6. Analysis of physico-chemical properties of lipids -- 3.6.1. Solid fat content -- 3.6.2. Melting point -- 3.6.3. Cloud point -- 3.6.4. Smoke, flash and fire points -- 3.6.5. Rheology -- 4. ANALYSIS OF PROTEIN COMPONENTS | |
505 | 8 | _a4.1. Analysis of protein classes -- 4.2. Separation of proteins based on solubility -- 4.2.1. Salting out process -- 4.2.2. Isoelectric precipitation process -- 4.2.3. Solvent fractionation process -- 4.2.4. Separation of contaminating proteins -- 4.3. Separation of proteins based on adsorption -- 4.3.1. Ion exchange chromatography -- 4.3.2. Affinity chromatography -- 4.4. Separation of proteins based on differences -- 4.4.1. Dialysis process -- 4.4.2. Ultrafiltration process -- 4.4.3. Gel filtration chromatography -- 4.4.4. Separation by electrophoresis -- 4.4.4.1. Non-denaturing Electrophoresis | |
520 | _aThe book explains on the methods and procedures adopted for testing the quality and safety of aquatic food products. The analytical techniques available for testing the chemical constituents of aquatic food with separate chapters on the analysis of lipids, proteins, vitamins, and minerals are exhaustively given to determine their nutritional quality. The various methods for sensory, physical, biochemical and microbiological quality assessments of aquatic food are explicitly given with detailed protocols for easy adoption. Special chapters covering the chemical contaminants and permitted additives for residue monitoring are dealt, as they are important food safety requirements. This book will be very helpful for the food quality control technologists, food analysts, research scholars, and fisheries professionals as a holistic guide on a variety of testing procedures for facile adoption to meet the food safety and quality regulatory requirements. Note: T& F does not sell or distribute the Hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. | ||
588 | _aOCLC-licensed vendor bibliographic record. | ||
650 | 0 |
_aSeafood _xInspection. |
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650 | 0 |
_aSeafood _xQuality control. |
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650 | 0 |
_aSeafood industry _xQuality control. |
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650 | 0 |
_aSeafood industry _xSafety measures. |
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650 | 7 |
_aTECHNOLOGY / Food Science _2bisacsh |
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700 | 1 | _aJeyasekaran, G. | |
856 | 4 | 0 |
_3Taylor & Francis _uhttps://www.taylorfrancis.com/books/9781003107194 |
856 | 4 | 2 |
_3OCLC metadata license agreement _uhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf |
999 |
_c74901 _d74901 |