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Antioxidants and Functional Components in Aquatic Foods.
Antioxidants and Functional Components in Aquatic Foods compiles for the first time the past and present research done on pro and antioxidants in aquatic animals. The book addresses an area of extreme importance for aquatic foods, since lipid oxidation leads to such a large number of quality problem...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken :
Wiley,
2014.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 4500 | ||
|---|---|---|---|
| 001 | EBOOKCENTRAL_ocn876512863 | ||
| 003 | OCoLC | ||
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| 006 | m o d | ||
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| 008 | 140412s2014 xx ob 001 0 eng d | ||
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| 050 | 4 | |a QP144.F85 .A58 2014 | |
| 060 | 4 | |a QU 145.5 |b A585 2014eb | |
| 082 | 0 | 4 | |a 613.286 |
| 049 | |a UAMI | ||
| 100 | 1 | |a Kristinsson, Hordur G. | |
| 245 | 1 | 0 | |a Antioxidants and Functional Components in Aquatic Foods. |
| 260 | |a Hoboken : |b Wiley, |c 2014. | ||
| 300 | |a 1 online resource (341 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Antioxidants and Functional Components in Aquatic Foods; Copyright; Contents; List of Contributors; Preface; 1 Oxidation in aquatic foods and analysis methods; 1.1 Introduction; 1.2 Analysis of lipid oxidation; 1.2.1 Reactants and initiation of lipid oxidation; 1.2.2 Intermediate products of lipid oxidation; 1.2.3 Lipid oxidation products (primary, secondary, and tertiary); 1.2.4 Other methods of monitoring lipid oxidation; 1.3 Conclusions; References; 2 Protein oxidation in aquatic foods; 2.1 Introduction; 2.2 Mechanisms involved in protein oxidation; 2.2.1 A free radical mechanism. | |
| 505 | 8 | |a 2.2.2 Initiation of protein oxidation in aquatic foods2.2.3 Interaction between lipid and protein; 2.3 Impact of protein oxidation on aquatic food; 2.3.1 Protein functionality; 2.3.2 Texture; 2.3.3 Nutritional value; 2.4 Case studies; 2.4.1 Protein and lipid oxidation during frozen storage of rainbow trout; 2.4.2 Protein and lipid oxidation during ripening of salted herring; 2.5 Conclusions and perspectives; References; 3 Influence of processing on lipids and lipid oxidation in aquatic foods; 3.1 Effect of freezing on lipid oxidation; 3.1.1 Introduction. | |
| 505 | 8 | |a 3.1.2 Effect of the freezing process on lipid oxidation3.1.3 Nature of lipids in frozen seafoods; 3.1.4 Pro-oxidants in frozen seafoods; 3.1.5 Antioxidants in frozen seafoods; 3.2 Effect of salting and drying on lipid oxidation; 3.2.1 Introduction; 3.2.2 The process of salting; 3.2.3 Dry salting; 3.2.4 Wet salting; 3.2.5 Acid-salt curing and fermentation; 3.3 Effect of fermentation on lipid oxidation; 3.3.1 Introduction; 3.3.2 Lipid oxidation during fermentation; 3.3.3 Antioxidants in seafood fermentation; 3.4 Effect of smoking on lipid oxidation; 3.4.1 Introduction. | |
| 505 | 8 | |a 3.4.2 Effect of processing parameters on lipid oxidation during smoking3.5 Effect of high-pressure processing on lipid oxidation; 3.5.1 Introduction; 3.5.2 Effect of HPP on antioxidants; 3.5.3 Effect of enzymes; 3.5.4 Effect of lipids; 3.5.5 Effect of processing conditions; 3.6 Effect of irradiation on lipid oxidation; 3.6.1 Introduction; 3.6.2 Lipids; 3.6.3 Irradiation dose; 3.6.4 Exogenous and endogenous antioxidants; 3.6.5 Processing conditions; 3.7 Effect of microwave processing on lipid oxidation; 3.7.1 Introduction; 3.7.2 Effect on lipids; 3.7.3 Influence on lipid oxidation. | |
| 505 | 8 | |a 3.8 Effect of modified atmospheres on lipid oxidation3.8.1 Introduction; 3.8.2 Vacuum packaging; 3.8.3 Modified atmosphere packaging; 3.8.4 Carbon monoxide; 3.9 Effect of the pH shift extraction method on lipid oxidation; 3.9.1 Introduction; 3.9.2 Effect on lipids; 3.9.3 Effect on antioxidants; 3.9.4 Effect on oxidation; 3.10 Effect of canning on lipid oxidation; 3.10.1 Introduction; 3.10.2 Cooking; 3.10.3 Fill medium; 3.10.4 Antioxidants; 3.10.5 Lipid oxidation; References; 4 Strategies to minimize lipid oxidation of aquatic food products post harvest; 4.1 Introduction. | |
| 500 | |a 4.2 Lipid oxidation and quality deterioration in post-harvest aquatic food products. | ||
| 520 | |a Antioxidants and Functional Components in Aquatic Foods compiles for the first time the past and present research done on pro and antioxidants in aquatic animals. The book addresses an area of extreme importance for aquatic foods, since lipid oxidation leads to such a large number of quality problems. Many of these problems are also seen in other muscle based foods, | ||
| 504 | |a Includes bibliographical references and index. | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Functional foods. | |
| 650 | 0 | |a Antioxidants. | |
| 650 | 0 | |a Aquatic resources. | |
| 650 | 0 | |a Fisheries. | |
| 650 | 2 | |a Functional Food | |
| 650 | 2 | |a Antioxidants | |
| 650 | 2 | |a Fisheries | |
| 650 | 6 | |a Nutraceutiques. | |
| 650 | 6 | |a Antioxydants. | |
| 650 | 6 | |a Ressources aquatiques. | |
| 650 | 6 | |a Pêches. | |
| 650 | 7 | |a antioxidant. |2 aat | |
| 650 | 7 | |a fisheries. |2 aat | |
| 650 | 7 | |a Antioxidants |2 fast | |
| 650 | 7 | |a Aquatic resources |2 fast | |
| 650 | 7 | |a Fisheries |2 fast | |
| 650 | 7 | |a Functional foods |2 fast | |
| 758 | |i has work: |a Antioxidants and functional components in aquatic foods (Text) |1 https://id.oclc.org/worldcat/entity/E39PCG8pXJpbg4cdhbDRJ64gDm |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |a Kristinsson, Hordur G. |t Antioxidants and Functional Components in Aquatic Foods. |d Hoboken : Wiley, ©2014 |z 9780813813677 |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=1666547 |z Texto completo |
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| 938 | |a ProQuest Ebook Central |b EBLB |n EBL1666547 | ||
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