Aquatic food quality and safety assessment methods / (Record no. 130761)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 06023cam a2200601Ii 4500 |
| 001 - CONTROL NUMBER | |
| control field | 9781003107194 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | FlBoTFG |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20220509193136.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION | |
| fixed length control field | m o d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr |n||||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 200720t20212021flu ob 000 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | OCoLC-P |
| Language of cataloging | eng |
| Description conventions | rda |
| Transcribing agency | OCoLC-P |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781000218411 |
| -- | electronic book |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1000218414 |
| -- | electronic book |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9781000218459 |
| -- | EPUB |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 1000218457 |
| -- | EPUB |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781003107194 |
| -- | electronic book |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1003107192 |
| -- | electronic book |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9781000218435 |
| -- | electronic book |
| -- | Mobipocket |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 0367619466 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9780367619466 |
| 024 7# - OTHER STANDARD IDENTIFIER | |
| Standard number or code | 10.1201/9781003107194. |
| Source of number or code | doi |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)1175678855 |
| Canceled/invalid control number | (OCoLC)1175920033 |
| -- | (OCoLC)1203757686 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC-P)1175678855 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | HD9450.9.A1 |
| Item number | S43 2021 |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TEC |
| Subject category code subdivision | 012000 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TEC |
| Subject category code subdivision | 012040 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TDCT |
| Source | bicssc |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 363.19/26 |
| Edition number | 23 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 363.1929 |
| Edition number | 23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Shakila, R. Jeya. |
| 245 10 - TITLE STATEMENT | |
| Title | Aquatic food quality and safety assessment methods / |
| Statement of responsibility, etc | R. Jeya Shakila and G. Jeyasekaran. |
| 264 #1 - | |
| -- | Abingdon, Oxon ; |
| -- | Boc Raton, FL : |
| -- | CRC Press, |
| -- | 2021. |
| 264 #4 - | |
| -- | ©2021 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource |
| 336 ## - | |
| -- | text |
| -- | txt |
| -- | rdacontent |
| 337 ## - | |
| -- | computer |
| -- | c |
| -- | rdamedia |
| 338 ## - | |
| -- | online resource |
| -- | cr |
| -- | rdacarrier |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Cover -- 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# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 2.2.2. 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# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 2.2.5.1. 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# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 3.3.2.1. 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# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 4.1. 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 ## - SUMMARY, ETC. | |
| Summary, etc | The 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 ## - | |
| -- | OCLC-licensed vendor bibliographic record. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Seafood |
| General subdivision | Inspection. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Seafood |
| General subdivision | Quality control. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Seafood industry |
| General subdivision | Quality control. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Seafood industry |
| General subdivision | Safety measures. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | TECHNOLOGY / Food Science |
| Source of heading or term | bisacsh |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Jeyasekaran, G. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Materials specified | Taylor & Francis |
| Uniform Resource Identifier | https://www.taylorfrancis.com/books/9781003107194 |
| 856 42 - ELECTRONIC LOCATION AND ACCESS | |
| Materials specified | OCLC metadata license agreement |
| Uniform Resource Identifier | http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf |
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