000 06052cam a2200613Ii 4500
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
020 _a9781000218411
_qelectronic book
020 _a1000218414
_qelectronic book
020 _z9781000218459
_qEPUB
020 _z1000218457
_qEPUB
020 _a9781003107194
_qelectronic book
020 _a1003107192
_qelectronic book
020 _z9781000218435
_qelectronic book
_qMobipocket
020 _z0367619466
020 _z9780367619466
024 7 _a10.1201/9781003107194.
_2doi
035 _a(OCoLC)1175678855
_z(OCoLC)1175920033
_z(OCoLC)1203757686
035 _a(OCoLC-P)1175678855
050 4 _aHD9450.9.A1
_bS43 2021
072 7 _aTEC
_x012000
_2bisacsh
072 7 _aTEC
_x012040
_2bisacsh
072 7 _aTDCT
_2bicssc
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.
264 4 _c©2021
300 _a1 online resource
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
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.
650 0 _aSeafood
_xQuality control.
650 0 _aSeafood industry
_xQuality control.
650 0 _aSeafood industry
_xSafety measures.
650 7 _aTECHNOLOGY / Food Science
_2bisacsh
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