Seafood Authenticity and Traceability

Produk Detail:
  • Author : Amanda Naaum
  • Publisher : Academic Press
  • Pages : 198 pages
  • ISBN : 0128016027
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Seafood Authenticity and Traceability

Download or Read online Seafood Authenticity and Traceability full in PDF, ePub and kindle. this book written by Amanda Naaum and published by Academic Press which was released on 29 August 2016 with total page 198 pages. We cannot guarantee that Seafood Authenticity and Traceability book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. Seafood Authenticity and Traceability: a DNA-based Pespective is a concise reference showcasing the latest developments in the field. Written for those in food authenticity who may not have a technical molecular biology background, the book covers methods used for DNA analysis and an overview of their applications in fish and seafood, also providing reviews of the technology and processes for each method. It offers a practical and succinct overview of the relationship between accurate identification, traceability, sustainability, and safety of seafood, including an overview of the supply chain and the industry's need for improved traceability. Presents current and future perspectives in the emerging field of traceability, including solid coverage of DNA analysis for origin detection Includes molecular authentication tools to improve species identification throughout the seafood industry Provides reviews of the technology and processes for each DNA analysis method Offers a comprehensive overview for those in food authenticity who may not have an in-depth molecular biology background

Seafood Authenticity and Traceability

Seafood Authenticity and Traceability
  • Author : Amanda Naaum,Robert Hanner
  • Publisher : Academic Press
  • Release : 29 August 2016
GET THIS BOOK Seafood Authenticity and Traceability

Seafood Authenticity and Traceability: a DNA-based Pespective is a concise reference showcasing the latest developments in the field. Written for those in food authenticity who may not have a technical molecular biology background, the book covers methods used for DNA analysis and an overview of their applications in fish and seafood, also providing reviews of the technology and processes for each method. It offers a practical and succinct overview of the relationship between accurate identification, traceability, sustainability, and safety of

Food Authenticity and Traceability

Food Authenticity and Traceability
  • Author : M Lees
  • Publisher : Elsevier
  • Release : 22 October 2003
GET THIS BOOK Food Authenticity and Traceability

The ability to trace and authenticate a food product is of major concern to the food industry. This important topic is reviewed extensively in this authoritative text on current and emerging techniques. Part one deals with analytical techniques applied to food authentication. There are chapters on both established and developing technologies, as well as discussions of chemometrics and data handling. Part two relates these methodologies to particular food and beverage products, such as meat, dairy products, cereals and wine. In

Fishery Products

Fishery Products
  • Author : Hartmut Rehbein,Jorg Oehlenschlager
  • Publisher : John Wiley & Sons
  • Release : 16 November 2009
GET THIS BOOK Fishery Products

Food quality and safety issues continue to dominate the press, with most food companies spending large amounts of money to ensure that the food quality and assessment procedures in place are adequate and produce good and safe food. This holds true for companies and laboratories responsible for the processing of fish into various products, those responsible for researching safe new products, and departments within other companies supporting these functions. Fishery Products brings together details of all the major methodologies used

Application of Modern Analytical Techniques to Ensure Seafood Safety and Authenticity

Application of Modern Analytical Techniques to Ensure Seafood Safety and Authenticity
  • Author : Iciar Martinez,David James,Henri Loréal
  • Publisher : Food & Agriculture Org
  • Release : 09 May 2021
GET THIS BOOK Application of Modern Analytical Techniques to Ensure Seafood Safety and Authenticity

The first part of this book examines traditional and modern methods for the detection and typing of agents implicated in seafood-borne diseases. Immunological analyses, molecular biology methods and protein-based analyses for detection and typing are discussed. as is the detection of strains carrier of resistance to disinfectants and some antibiotics. The second part deals with methods to ensure seafood authenticity, including current legislation related to traceability and labelling in the USA and Europe.

Application of Modern Analytical Techniques to Ensure Seafood Safety and Authenticity

Application of Modern Analytical Techniques to Ensure Seafood Safety and Authenticity
  • Author : Iciar Martinez,David James,Henri Loréal
  • Publisher : Food & Agriculture Org
  • Release : 09 May 2021
GET THIS BOOK Application of Modern Analytical Techniques to Ensure Seafood Safety and Authenticity

The first part of this book examines traditional and modern methods for the detection and typing of agents implicated in seafood-borne diseases. Immunological analyses, molecular biology methods and protein-based analyses for detection and typing are discussed. as is the detection of strains carrier of resistance to disinfectants and some antibiotics. The second part deals with methods to ensure seafood authenticity, including current legislation related to traceability and labelling in the USA and Europe.

Food Authentication Using Bioorganic Molecules

Food Authentication Using Bioorganic Molecules
  • Author : Stefano Sforza
  • Publisher : DEStech Publications, Inc
  • Release : 09 May 2021
GET THIS BOOK Food Authentication Using Bioorganic Molecules

Describes molecular-level techniques for identifying and measuring quality-defining properties of meats, fish, cheeses, wine, cereal products and more. This book offers practical guidance on DNA, peptide, lipid and other methods for certifying genuineness of sources and ingredients and preventing food counterfeiting.

Second International Congress on Seafood Technology on Sustainable Innovative and Healthy Seafood

Second International Congress on Seafood Technology on Sustainable  Innovative and Healthy Seafood
  • Author : Food and Agriculture Organization of the United Nations
  • Publisher : Food & Agriculture Org
  • Release : 09 May 2021
GET THIS BOOK Second International Congress on Seafood Technology on Sustainable Innovative and Healthy Seafood

These proceedings contain the manuscripts from the Second International Congress on Seafood Technology on Sustainable, Innovative and Healthy Seafood held in Anchorage, the United States of America from 10 to 13 May 2010. The meeting included a range of views regarding the opportunities and the recent developments in sustainable, innovative and healthy seafood. These included thoughts from government officials, business representatives and academia and highlighted that the seafood industry is in a position to take advantage of the many positive aspects that consumption

Proteomics for Food Authentication

Proteomics for Food Authentication
  • Author : Leo M.L. Nollet,Semih Ötleş
  • Publisher : CRC Press
  • Release : 28 May 2020
GET THIS BOOK Proteomics for Food Authentication

Consumers have the right to know what is in the food they are eating, and accordingly, a number of global food regulations require that the provenance of the food can be guaranteed from farm to fork. Many different instrumental techniques have been proposed for food authentication. Although traditional methods are still being used, new approaches such as genomics, proteomics, and metabolomics are helping to complement existing methodologies for verifying the claims made about certain food products. During the last decade,

Ambient Mass Spectroscopy Techniques in Food and the Environment

Ambient Mass Spectroscopy Techniques in Food and the Environment
  • Author : Leo M.L. Nollet,Basil K. Munjanja
  • Publisher : CRC Press
  • Release : 30 January 2019
GET THIS BOOK Ambient Mass Spectroscopy Techniques in Food and the Environment

Ambient mass spectrometry—that is the use of mass spec but in the atmospheric environment—has been widely employed in food and environmental analysis. Ambient Mass Spectroscopy Techniques in Food and the Environment presents the theoretical underpinnings of mass spectrometry, and the benefits and pitfalls of ambient mass spectrometry, as well as the latest developments of the technique, in the analysis of food and environmental parameters. It describes methods that enable the detection of surface materials like waxes, alkaloids, flavors,

Quality Parameters in Canned Seafoods

Quality Parameters in Canned Seafoods
  • Author : Ana G. Cabado,Juan M. Vieites
  • Publisher : Nova Science Pub Incorporated
  • Release : 09 May 2021
GET THIS BOOK Quality Parameters in Canned Seafoods

This book covers the basic principles in canned seafood: principles of thermal processing, resistance of microorganisms, canned seafood microbiology and laboratory practice, as well as spoilage and defects in canned foods. Moreover, physicochemical parameters in canned seafood, genetic test in order to determine the authenticity of canned species and current legal regulations are evaluated in the book.

Handbook of Dairy Foods Analysis

Handbook of Dairy Foods Analysis
  • Author : Fidel Toldrá,Leo M.L. Nollet
  • Publisher : CRC Press
  • Release : 23 March 2021
GET THIS BOOK Handbook of Dairy Foods Analysis

Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis, Second Edition, compiles the top dairy analysis techniques and methodologies from around the world into one well-organized volume. Exceptionally comprehensive in both its detailing of methods and the range of dairy products covered,

Food Aroma Evolution

Food Aroma Evolution
  • Author : Matteo Bordiga,Leo M.L. Nollet
  • Publisher : CRC Press
  • Release : 15 November 2019
GET THIS BOOK Food Aroma Evolution

Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive