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Fish and fishery products analysisa ...

Mathew, Saleena.

Fish and fishery products analysisa theoretical and practical perspective /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Fish and fishery products analysisby Saleena Mathew ... [et al.].
Reminder of title:	a theoretical and practical perspective /
other author:	Mathew, Saleena.
Published:	Singapore :Springer Singapore :2019.
Description:	xvii, 443 p. :ill. (some col.), digital ;24 cm.
Contained By:	Springer eBooks
Subject:	Fishery productsQuality control.
Online resource:	https://doi.org/10.1007/978-981-32-9574-2
ISBN:	9789813295742$q(electronic bk.)

Fish and fishery products analysisa theoretical and practical perspective /
Fish and fishery products analysisa theoretical and practical perspective /[electronic resource] :by Saleena Mathew ... [et al.]. - Singapore :Springer Singapore :2019. - xvii, 443 p. :ill. (some col.), digital ;24 cm.

Assessment of Nutritional Quality of Fish -- Fish and Fish Products: Quality Indices -- Water/ Ice: Assessment of Quality -- Toxicants: Assessment of Quality -- Techniques used in Fish and Fishery Products Analysis -- Waste Management in Seafood Industry -- Bioactive Compounds from Marine Sources.

This novel and informative book discusses the various aspects of seafood quality. The book is divided into 7 broad sections, each tackling a different aspect. The first section covers the general aspects relevant to the nutritional quality of the fish and the various extraction protocols for macro-/ micro-nutrients. The second section provides insights into handling and the principles of thermal and non-thermal processing techniques for commercially important fishery products. The quality standards and safety concerns in the seafood industry and consumption are discussed in this section. The freshness indices of the processed products including biochemical, microbiological and toxicological characteristics are also included. The third section discusses the physico-chemical characteristics and quality parameters of potable water/ ice. The fourth section includes the quality assessment of various toxicants related to seafood products. The fifth section deals with the specific aspects such as principle, instrument and procedures of conventional and novel analytical instruments relevant to the seafood industry. The sixth section deals with the seafood waste management including solid and liquid seafood wastes. Presently, there is a great awareness regarding environmental sustainable processing/ preservation techniques. The final chapter discusses the bioactive compounds from under-utilized marine sources showing pharmaceutical/ nutraceutical applications.

ISBN: 9789813295742$q(electronic bk.)

Standard No.: 10.1007/978-981-32-9574-2doiSubjects--Topical Terms:

855294
Fishery products
--Quality control.

LC Class. No.: SH335.5.Q35

Dewey Class. No.: 338.3727

Fish and fishery products analysisa theoretical and practical perspective /
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245 0 0 $a Fish and fishery products analysis $h [electronic resource] : $b a theoretical and practical perspective / $c by Saleena Mathew ... [et al.].
260 $a Singapore : $b Springer Singapore : $b Imprint: Springer, $c 2019.
300 $a xvii, 443 p. : $b ill. (some col.), digital ; $c 24 cm.
505 0 $a Assessment of Nutritional Quality of Fish -- Fish and Fish Products: Quality Indices -- Water/ Ice: Assessment of Quality -- Toxicants: Assessment of Quality -- Techniques used in Fish and Fishery Products Analysis -- Waste Management in Seafood Industry -- Bioactive Compounds from Marine Sources.
520 $a This novel and informative book discusses the various aspects of seafood quality. The book is divided into 7 broad sections, each tackling a different aspect. The first section covers the general aspects relevant to the nutritional quality of the fish and the various extraction protocols for macro-/ micro-nutrients. The second section provides insights into handling and the principles of thermal and non-thermal processing techniques for commercially important fishery products. The quality standards and safety concerns in the seafood industry and consumption are discussed in this section. The freshness indices of the processed products including biochemical, microbiological and toxicological characteristics are also included. The third section discusses the physico-chemical characteristics and quality parameters of potable water/ ice. The fourth section includes the quality assessment of various toxicants related to seafood products. The fifth section deals with the specific aspects such as principle, instrument and procedures of conventional and novel analytical instruments relevant to the seafood industry. The sixth section deals with the seafood waste management including solid and liquid seafood wastes. Presently, there is a great awareness regarding environmental sustainable processing/ preservation techniques. The final chapter discusses the bioactive compounds from under-utilized marine sources showing pharmaceutical/ nutraceutical applications.
650 0 $a Fishery products $x Quality control. $3 855294
650 0 $a Fisheries $x Quality control. $3 855295
650 0 $a Fishery management. $3 195108
650 1 4 $a Food Science. $3 274110
650 2 4 $a Nutrition. $3 192796
650 2 4 $a Pharmacology/Toxicology. $3 273652
650 2 4 $a Food Microbiology. $3 235295
650 2 4 $a Biochemical Engineering. $3 274179
700 1 $a Mathew, Saleena. $3 855293
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950 $a Chemistry and Materials Science (Springer-11644)