Handbook of Seafood and Seafood Products Analysis (eBook, ePUB)

Redaktion: Toldrá, Fidel; Nollet, Leo

• Format: ePub

Produktbeschreibung

This 2nd ed 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.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 928
• Erscheinungstermin: 8. März 2024
• Englisch
• ISBN-13: 9781003825470
• Artikelnr.: 69914615

Autorenporträt

Fidel Toldrá, Ph.D. in Chemistry (University of Valencia, 1984) and Research Professor at the Department of Food Science, Instituto de Agroquímica y Tecnología de Alimentos (CSIC). He serves as Editor-in-Chief of Trends in Food Science & Technology (Elsevier), Associate Editor of Meat Science (Elsevier) and Editor of the book serial Advances in Food & Nutrition Research (Academic Press/Elsevier). >50 books, being Editor with Leo Nollet of numerous books for CRC Press including the Handbook of Analysis of Active Compounds in Functional Foods (2012), the 3rd editions of Food Analysis by HPLC (2013) and Handbook of Food Analysis (2015), and 2nd edition of Handbook of Dairy Foods Analysis (2022). Prof. Toldrá was Editor of the 9th edition of Lawrie¿s Meat Science (2022, Elsevier) and one of the Editors-in-Chief of the Encyclopedia of Food & Health (Academic Press/Elsevier). >350 research articles (h index =71), >155 chapters of books and edited/co-edited >55 books. He is a Fellow of the Institute of Food Technologists (IFT), Fellow of the International Academy of Food Science & Technology (IAFOST) and Fellow of the Agricultural and Food Chemistry Division of the American Chemical Society (AGFD-ACS). He received, among other, the 2002 IMS International Prize for Meat Science and Technology, 2010 Distinguished Research Award, 2014 Meat Processing Award and 2023 International Lectureship award, all three from the American Meat Science Association (AMSA), 2015 Dupont Science Award, the 2019 Innovation Award from the Association of Spanish Meat Industry and the 2019 Award for Advancement of Application of Agricultural and Food Chemistry from the American Chemical Society (ACS). Leo M. L. Nollet earned an MS (1973) and PhD (1978) in biology from the Katholieke Universiteit Leuven, Belgium. He is an editor and associate editor of numerous books. He edited for M. Dekker, New York-now CRC Press of Taylor & Francis Publishing Group-the first, second, and third editions of Food Analysis by HPLC and Handbook of Food Analysis. The last edition is a two-volume book. Dr. Nollet also edited the Handbook of Water Analysis (first, second, and third editions) and Chromatographic Analysis of the Environment, third and fourth editions (CRC Press). With F. Toldrá, he coedited two books published in 2006, 2007, and 2017: Advanced Technologies for Meat Processing (CRC Press) and Advances in Food Diagnostics (Blackwell Publishing-now Wiley). With M. Poschl, he coedited the book Radionuclide Concentrations in Foods and the Environment, also published in 2006 (CRC Press). Dr. Nollet has also coedited with Y. H. Hui and other colleagues on several books: Handbook of Food Product Manufacturing (Wiley, 2007), Handbook of Food Science, Technology, and Engineering (CRC Press, 2005), Food Biochemistry and Food Processing (first and second editions; Blackwell Publishing-now Wiley-2006 and 2012), and the Handbook of Fruits and Vegetable Flavors (Wiley, 2010). In addition, he edited the Handbook of Meat, Poultry, and Seafood Quality, first and second editions (Blackwell Publishing-now Wiley-2007 and 2012). From 2008 to 2011, he published five volumes on animal product-related books with F. Toldrá: Handbook of Muscle Foods Analysis, Handbook of Processed Meats and Poultry Analysis, Handbook of Seafood and Seafood Products Analysis, Handbook of Dairy Foods Analysis (2nd edition in 2021), and Handbook of Analysis of Edible Animal By-Products. Also, in 2011, with F. Toldrá, he coedited two volumes for CRC Press: Safety Analysis of Foods of Animal Origin and Sensory Analysis of Foods of Animal Origin. In 2012, they published the Handbook of Analysis of Active Compounds in Functional Foods. In a coedition with Hamir Rathore, Handbook of Pesticides: Methods of Pesticides Residues Analysis was marketed in 2009; Pesticides: Evaluation of Environmental Pollution in 2012; Biopesticides Handbook in 2015; and Green Pesticides Handbook: Essential Oils for Pest Control in 2017. Other finished book projects include Food Allergens: Analysis, Instrumentation, and Methods (with A. van Hengel; CRC Press, 2011) and Analysis of Endocrine Compounds in Food (Wiley-Blackwell, 2011). Dr. Nollet's recent projects include Proteomics in Foods with F. Toldrá (Springer, 2013) and Transformation Products of Emerging Contaminants in the Environment: Analysis, Processes, Occurrence, Effects, and Risks with D. Lambropoulou (Wiley, 2014). In the series Food Analysis & Properties, he edited (with C. Ruiz-Capillas) Flow Injection Analysis of Food Additives (CRC Press, 2015) and Marine Microorganisms: Extraction and Analysis of Bioactive Compounds (CRC Press, 2016). With A.S. Franca, he coedited Spectroscopic Methods in Food Analysis (CRC Press, 2017), and with Horacio Heinzen and Amadeo R. Fernandez-Alba he coedited Multiresidue Methods for the Analysis of Pesticide Residues in Food (CRC Press, 2017). Further volumes in the series Food Analysis & Properties are Phenolic Compounds in Food: Characterization and Analysis (with Janet Alejandra Gutierrez-Uribe, 2018), Testing and Analysis of GMO-containing Foods and Feed (with Salah E. O. Mahgoub, 2018), Fingerprinting Techniques in Food Authentication and Traceability (with K. S. Siddiqi, 2018), Hyperspectral Imaging Analysis and Applications for Food Quality (with N.C. Basantia, Leo M.L. Nollet, Mohammed Kamruzzaman, 2018), Ambient Mass Spectroscopy Techniques in Food and the Environment (with Basil K. Munjanja, 2019), Food Aroma Evolution: During Food Processing, Cooking, and Aging (with M. Bordiga, 2019), Mass Spectrometry Imaging in Food Analysis (2020), Proteomics in Food Authentication (with S. Ötle¿, 2020), Analysis of Nanoplastics and Microplastics in Food (with K.S. Siddiqi, 2020), Chiral Organic Pollutants, Monitoring and Characterization in Food and the Environment (with Edmond Sanganyado and Basil K. Munjanja, 2020), Sequencing Technologies in Microbial Food Safety and Quality (with Devarajan Thangardurai, Saher Islam, Jeyabalan Sangeetha, 2021), Nanoemulsions in Food Technology: Development, Characterization, and Applications (with Javed Ahmad, 2021), Mass Spectrometry in Food Analysis (with Robert Winkler, 2022), Bioactive Peptides from Food: Sources, Analysis, and Functions (with Semih Ötles, 2022), and Nutriomics: Well-being through Nutrition (with Devarajan Thangadurai, Saher IslamJuliana Bunmi Adetunji, 2022). In 2023 he published with Javed Ahmad Analysis of Naturally Occurring Food Toxins of Plant Origin.

Inhaltsangabe

1. Introduction - Importance of analysis in seafood and seafood products,
variability, and basic concepts. 2. Peptides and proteins. 3. Proteomics
for Comprehensive Analysis of Seafood Products: Quality, Safety,
Authentication, and Allergen Detection. 4. Endogenous Enzymes. 5.
Nucleotides and nucleosides. 6. Lipid Compounds. 7. Lipid oxidation. 8.
Volatile Aroma Compounds in Marine Resources. 9. Microstructure. 10.
Physical sensors and techniques. 11. Methods For Measuring Seafood
Freshness Quality and Deterioration. 12. Detection of species and
geographic origin of fishery products. 13. Smoke flavourings technology in
seafood. 14. Composition and Calories. 15. Essential Amino Acids. 16.
Bioactive peptides from seafood products. 17. Antioxidants. 18. Vitamins.
19. Minerals and Trace Elements. 20. Fatty Acids. 21. Quality Assessment of
Seafood and Seafood Products by Color Measurement. 22. Instrumental
texture. 23. Aroma. 24. Quality Index Methods. 25. Sensory descriptors. 26.
Sensory aspects of heat treated seafood. 27. Methodologies in sensory and
consumer sciences for the evaluation of seafood products. 28. Assessment of
Seafood Spoilage and the Microorganisms Involved. 29. Detection of Fish
Spoilage. 30. Predictive modeling of seafood spoilage. 31. Detection of the
Principal Foodborne Pathogens in Seafoods and Seafood-related environments.
32. Seafood Parasites. 33. Detection of enteric viruses in seafood. 34.
Analysis of Marine Biotoxins by Liquid Chromatography Mass Spectrometric
Detection. 35. Biogenic amines in seafood products. 36. Detection of
Genetically Modified Ingredients in Fish Feed. 37. Detection of
adulterations: addition of foreign proteins. 38. Detection of Adulteration:
Identification of Sea Food Species. 39. DNA barcoding methodologies for the
identification of fish species in cooked products. 40. Differentiation of
Fresh and Frozen-Thawed Fish. 41. Veterinary Drugs. 42. Spectrochemical
Methods for the Determination of Metal(loid) Ions in Seafood. 43. Food
Irradiation and Its Detection. 44. Analysis of Dioxins in Seafood and
Seafood Products. 45. Environmental contaminants: Persistent organic
pollutants. 46. Innovations in Seafood Packaging Technologies: A Review.
47. Residues of Food Contact Materials. 48. Microplastics and Nanoplastics
in food