Authenticity Of Fish And Fish Products
Download Authenticity Of Fish And Fish Products full books in PDF, epub, and Kindle. Read online free Authenticity Of Fish And Fish Products ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
| Author | : Hartmut Rehbein |
| Publisher | : John Wiley & Sons |
| Total Pages | : 496 |
| Release | : 2009-11-16 |
| Genre | : Technology & Engineering |
| ISBN | : 9781444322675 |
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 to assess the quality of fishery products in the widest sense. Subject coverage of this important book includes chapters on assessment of authenticity, and several chapters on quality assessment using various methods, such as: Texture measurement Electronic nose and tongue NMR Colour measurement This timely volume will serve as a vital tool for all those working in the processing of fishery and aquaculture products: including laboratory personnel working in regulatory bodies, food quality control personnel, food scientists, food technologists, nutritionists, seafood trade bodies, seafood labelling regulatory bodies, government food protection agencies and environmental health personnel. Libraries in research establishments and universities where food science, food technology, nutrition, aquaculture, fisheries and biological sciences are studied and taught should have copies of this important publication on their shelves.
| Author | : Ioannis S. Boziaris |
| Publisher | : John Wiley & Sons |
| Total Pages | : 516 |
| Release | : 2014-02-03 |
| Genre | : Technology & Engineering |
| ISBN | : 1118346211 |
Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book (‘Processing Technologies’) covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part (‘Quality and Safety Issues’), quality and safety analysis, fish and seafood authenticity and risk assessment are included.
| Author | : Great Britain. Steering Group on Chemical Aspects of Food Surveillance |
| Publisher | : |
| Total Pages | : 38 |
| Release | : 1994 |
| Genre | : Fish as food |
| ISBN | : |
This report is the first published by the Working Party on Food Authenticity. It describes briefly the structure of the Working Party and the mechanism used to consider authenticity issues and establish a programme of surveillance. It also describes the activities of the Working Party in the fish and fish products sector. To date the results of a small survey of retail and wholesale samples of breaded scampi have been considered by the Working Party and a survey of coated white fish products in the catering sector has been undertaken.
| Author | : Amanda Naaum |
| Publisher | : Academic Press |
| Total Pages | : 202 |
| Release | : 2016-08-29 |
| Genre | : Technology & Engineering |
| ISBN | : 0128016027 |
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
| Author | : Ioannis Sotirios Arvanitoyannis |
| Publisher | : CRC Press |
| Total Pages | : 334 |
| Release | : 2016-01-05 |
| Genre | : Science |
| ISBN | : 1498706436 |
Over the last 20-30 years the number of food poisoning incidents has increased considerably and this has had disastrous effects both on consumers and the food industry. Several food industries went bankrupt due to huge amounts of money paid to compensate consumers' family/relatives. These unfortunate incidents triggered consumer and governmental aw
| Author | : Øyvind Lie |
| Publisher | : Elsevier |
| Total Pages | : 646 |
| Release | : 2008-08-20 |
| Genre | : Technology & Engineering |
| ISBN | : 1845694929 |
Global aquaculture production has grown rapidly over the last 50 years. It is generally accepted that there is limited potential to increase traditional fisheries since most fish stocks are well or fully exploited. Consequently increased aquaculture production is required in order to maintain global per capita fish consumption at the present level. Fish farming enables greater control of product quality and safety, and presents the possibility of tailoring products according to consumer demands. This important collection reviews safety and quality issues in farmed fish and presents methods to improve product characteristics.The first part of the book focuses on chemical contaminants, chemical use in aquaculture and farmed fish safety. After an opening chapter discussing the risks and benefits of consumption of farmed fish, subsequent contributions consider environmental contaminants, pesticides, drug use and antibiotic resistance in aquaculture. Part two addresses important quality issues, such as selective breeding to improve flesh quality, the effects of dietary factors including alternative lipids and proteins sources on eating quality, microbial safety of farmed products, parasites, flesh colouration and off-flavours. Welfare issues and the ethical quality of farmed products are also covered. The final part discusses ways of managing of product quality, with chapters on HACCP, monitoring and surveillance, authenticity and product labelling.With its distinguished editor and international team of contributors, Improving farmed fish quality and safety is a standard reference for aquaculture industry professionals and academics in the field. - Reviews safety and quality issues in farmed fish and presents methods to improve product characteristics - Discusses contaminants, persistent organic pollutants and veterinary drug residues and methods for their reduction and control - Addresses important quality issues, genetic control of flesh characteristics and the effects of feed on product nutritional and sensory quality
| Author | : Contantinos A. Georgiou |
| Publisher | : John Wiley & Sons |
| Total Pages | : 581 |
| Release | : 2017-05-08 |
| Genre | : Technology & Engineering |
| ISBN | : 1118810260 |
The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat scandal and the Chinese melamine scandal which led to six fatalities and the hospitalisation of thousands of infants. As well as being a safety concern, authenticity is also a quality criterion for food and food ingredients. Consumers and retailers demand that the products they purchase and sell are what they purport to be. This book covers the most advanced techniques used for the authentication of a vast number of products around the world. The reader will be informed about the latest pertinent analytical techniques. Chapters focus on the novel techniques & markers that have emerged in recent years. An introductory section presents the concepts of food authentication while the second section examines in detail the analytical techniques for the detection of fraud relating to geographical, botanical, species and processing origin and production methods of food materials and ingredients. Finally, the third section looks at consumer attitudes towards food authenticity, the application of bioinformatics to this field, and the Editor’s conclusions and future outlook. Beyond being a reference to researchers working in food authentication it will serve as an essential source to analytical scientists interested in the field and food scientists to appreciate analytical approaches. This book will be a companion to under- and postgraduate students in their wander in food authentication and aims to be useful to researchers in universities and research institutions.
| Author | : Paul Greenberg |
| Publisher | : Penguin |
| Total Pages | : 304 |
| Release | : 2010-07-15 |
| Genre | : Nature |
| ISBN | : 1101442298 |
“A necessary book for anyone truly interested in what we take from the sea to eat, and how, and why.” —Sam Sifton, The New York Times Book Review Acclaimed author of American Catch and The Omega Princple and life-long fisherman, Paul Greenberg takes us on a journey, examining the four fish that dominate our menus: salmon, sea bass, cod, and tuna. Investigating the forces that get fish to our dinner tables, Greenberg reveals our damaged relationship with the ocean and its inhabitants. Just three decades ago, nearly everything we ate from the sea was wild. Today, rampant overfishing and an unprecedented biotech revolution have brought us to a point where wild and farmed fish occupy equal parts of a complex marketplace. Four Fish offers a way for us to move toward a future in which healthy and sustainable seafood is the rule rather than the exception.
| Author | : Leo M.L. Nollet |
| Publisher | : CRC Press |
| Total Pages | : 202 |
| Release | : 2020-05-07 |
| Genre | : Business & Economics |
| ISBN | : 0429537506 |
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, proteomics (the largescale analysis of proteins in a particular biological system at a particular time) has been applied to different research areas within food technology. Since proteins can be used as markers for many properties of a food, even indicating processes to which the food has been subjected, they can provide further evidence of the foods labeling claim. Proteomics for Food Authentication, a volume in the Food Analysis and Properties Series, is a comprehensive and updated overview of the applications, drawbacks, advantages, and challenges of proteomics for food authentication. Features: Provides a comprehensive and critical overview of the application of proteomics in food Helps food scientists determine the authenticity of several food products Provides applied techniques for both laboratory and industrial environments Describes workflows, technologies, and tools that are being assessed in proteomics-related studies Workflows, technologies, and tools that are being assessed in proteomics-related studies are described, followed by a review of the specific applications regarding food authenticity and, now and then, food quality. The book will provide a comprehensive and critical overview of the application of proteomics approaches to determine the authenticity of several food products updating the performances and current limitations of the applied techniques in both laboratory and industrial environments. As such it is well suited to food scientist, chemical engineers, food engineers, research labs, universities, governments, related food industries. Also available in the Food Analysis and Properties Series: Food Aroma Evolution: During Food Processing, Cooking, and Aging, edited by Matteo Bordiga and Leo M.L. Nollet (ISBN: 9781138338241) Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568) Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO
| Author | : J. B. Luten |
| Publisher | : Wageningen Academic Pub |
| Total Pages | : 464 |
| Release | : 2003 |
| Genre | : Technology & Engineering |
| ISBN | : |
In this book, for the first time, scientists from various disciplines and all partners in the fishery chain address the important issues of quality labelling, monitoring and traceability of fish. The complexity of the European fishery sector, the attitudes towards quality labelling GMP and the needs for quality information are presented. The progress of implementing traceability (schemes) from catch to consumer is covered. Fishermen give their view on GMP on board of their vessels. New tools for measuring the quality of the catch and the experience with quality grading of the landed fish by QIM are described. Attention is paid to recent developments of E-commerce of fish via the auctions. The possibilities of combining various instrumental methods for measuring fish quality are highlighted. A range of contributions on labelling systems, industrial standards, awards and certification procedures for the quality of fish are included. An overview on consumer research on fish in Europe is presented. In addition papers are covering consumer's responses to fresh fish, the evaluation of a promotion campaign for seafood consumption and consumer's opinions towards farmed fish, health and food safety. The implications of quality labels for the consumers and the influence on their buying decision process are addressed. Two papers discussing labelling, price and packaging as value indicators and the product differentiation for shellfish complete the book.
