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Handbook of seafood and seafood products analysis
Nollet, L.M.L.; Toldrá, F. (Ed.) (2009). Handbook of seafood and seafood products analysis. CRC Press: Boca Raton. ISBN 978-1420046-33-5. xviii, 910 pp.

Available in Authors 
    VLIZ: Biological Resources RES70 [250010]

Keywords
    Handbooks; Seafood; Marine

Authors  Top 
  • Nollet, L.M.L., editor
  • Toldrá, F., editor

Content
  • Oehlenschläger, J. (2009). Introduction—Importance of analysis in seafood and seafood products, variability and basic concepts, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 3-10. hdl.handle.net/10.1201/9781420046359-c1, more
  • Rustad, T. (2009). Peptides and proteins, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 11-19. hdl.handle.net/10.1201/9781420046359-c2, more
  • Hólmfrídur, S.; Gudmundsdóttir, Á.; Vilhelmsson, O. (2009). Proteomics, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 21-42. hdl.handle.net/10.1201/9781420046359-c3, more
  • Böhne, A.; Galiana-Arnoux, D.; Schultheis, C.; Brunet, F.; Volff, J.-N. (2009). Seafood genomics, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 43-56. hdl.handle.net/10.1201/9781420046359-c4, more
  • Concepción Aristoy, M.; Mora, L.; Hernández-Cázares, A.S.; Toldrá, F. (2009). Nucleotides and nucleosides, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 57-68. hdl.handle.net/10.1201/9781420046359-c5, more
  • Aubourg, S.P. (2009). Lipid compounds, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 69-86. hdl.handle.net/10.1201/9781420046359-c6, more
  • Rustad, T. (2009). Lipid oxidation, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 87-95. hdl.handle.net/10.1201/9781420046359-c7, more
  • Ólafsdóttir, G.; Jónsdóttir, R. (2009). Volatile aroma compounds in fish, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 97-117. hdl.handle.net/10.1201/9781420046359-c8, more
  • Nielsen, H.; Heia, K.; Esaiassen, M. (2009). Basic composition: rapid methodologies, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 121-138. hdl.handle.net/10.1201/9781420046359-c9, more
  • Hernando, I.; Llorca, E.; Puig, A.; Lluch, M.-A. (2009). Microstructure, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 139-152. hdl.handle.net/10.1201/9781420046359-c10, more
  • Di Natale, C. (2013). Chemical sensors, in: Nollet, L.M.L. et al. (Ed.) (2009). Handbook of seafood and seafood products analysis. pp. 153-167. hdl.handle.net/10.1201/9781420046359-c11, more
  • De los Reyes Cánovas, R.; Fito Suñer, P.J.; Grau, A.A.; Fito-Maupoey, P. (2009). Physical sensors and techniques, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 169-188. hdl.handle.net/10.1201/9781420046359-c12, more
  • Ozogul, Y. (2009). Methods for freshness quality and deterioration, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 189-214. hdl.handle.net/10.1201/9781420046359-c13, more
  • Martinez, I.; Standal, I.B.; Aursand, M.; Yamashita, Y.; Yamashita, M. (2009). Analytical methods to differentiate farmed from wild seafood, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 215-232. hdl.handle.net/10.1201/9781420046359-c14, more
  • Varlet, V.; Serot, T.; Prost, C. (2009). Smoke flavoring technology in seafood, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 233-254. hdl.handle.net/10.1201/9781420046359-c15, more
  • Falch, E.; Overrein, I.; Solberg, C.; Slizyte, R. (2009). Composition and calories, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 257-285. hdl.handle.net/10.1201/9781420046359-c16, more
  • Concepción Aristoy, M.; Toldrá, F. (2009). Essential amino acids, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 287-307. hdl.handle.net/10.1201/9781420046359-c17, more
  • Kalogeropoulos, N.; Chiou, A. (2009). Antioxidants, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 309-326. hdl.handle.net/10.1201/9781420046359-c18, more
  • Kim, Y.-N. (2009). Vitamins, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 327-350. hdl.handle.net/10.1201/9781420046359-c19, more
  • Oehlenschläger, J. (2009). Minerals and trace elements, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 351-375. hdl.handle.net/10.1201/9781420046359-c20, more
  • Moretti, V.M.; Caprino, F. (2009). Analysis of n-3 and n-6 fatty acids, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 377-392. hdl.handle.net/10.1201/9781420046359-c21, more
  • Schubring, R. (2009). Quality assessment of fish and fishery products by color measurement, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 395-424. hdl.handle.net/10.1201/9781420046359-c22, more
  • Sanchez-Alonso, I.; Barroso, M.; Careche, M. (2009). Instrumental texture, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 425-437. hdl.handle.net/10.1201/9781420046359-c23, more
  • Elmore, J.S. (2009). Aroma, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 439-461. hdl.handle.net/10.1201/9781420046359-c24, more
  • Hyldig, G.; Martinsdóttir, E.; Sveinsdóttir, K.; Schelvis, R.; Bremmer, A. (2009). Quality Index Methods, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 463-480. hdl.handle.net/10.1201/9781420046359-c25, more
  • Hyldig, G. (2009). Sensory descriptors, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 481-497. hdl.handle.net/10.1201/9781420046359-c26, more
  • Hyldig, G. (2009). Sensory aspects of heat-treated seafood, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 499-512. hdl.handle.net/10.1201/9781420046359-c27, more
  • Levin, R.E. (2009). Assessment of seafood spoilage and the microorganisms involved, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 515-535. hdl.handle.net/10.1201/9781420046359-c28, more
  • Nychas, G-J.E.; Drosinos, E.H. (2009). Detection of fish spoilage, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 537-555. hdl.handle.net/10.1201/9781420046359-c29, more
  • Rodríguez-Lázaro, D.; Hernandez, M. (2009). Detection of the principal foodborne pathogens in seafoods and seafood-related environments, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 557-578. hdl.handle.net/10.1201/9781420046359-c30, more
  • Balbuena, J.A.; Raga, J.A. (2009). Parasites, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 579-602. hdl.handle.net/10.1201/9781420046359-c31, more
  • Dopazo, C.P.; Bandín, I. (2009). Techniques of diagnosis of fish and shellfish virus and viral diseases, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 603-647. hdl.handle.net/10.1201/9781420046359-c32, more
  • Campora, C.E.; Hokama, Y. (2009). Marine toxins, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 649-674. hdl.handle.net/10.1201/9781420046359-c33, more
  • Verrez-Bagnis, V. (2009). Detection of adulterations: Addition of foreign proteins, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 675--686. hdl.handle.net/10.1201/9781420046359-c34, more
  • Puyet, A.; Bautista, J.M. (2009). Detection of adulterations: Identification of seafood species, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 687-712. hdl.handle.net/10.1201/9781420046359-c35, more
  • Kaufmann, A. (2009). Veterinary drugs, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 713-733. hdl.handle.net/10.1201/9781420046359-c36, more
  • Uddi, M. (2009). Differentiation of fresh and frozen–thawed fish, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 735-749. hdl.handle.net/10.1201/9781420046359-c37, more
  • Sneddon, J.; Thibodeaux, C.A. (2009). Spectrochemical methods for the determination of metals in seafood, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 751-771. hdl.handle.net/10.1201/9781420046359-c38, more
  • Wong, Y.C.; Sin, D.W.M.; Yao, W.Y. (2013). Food irradiation and its detection, in: Nollet, L.M.L. et al. (Ed.) (2009). Handbook of seafood and seafood products analysis. pp. 773-796. hdl.handle.net/10.1201/9781420046359-c39, more
  • Bordajandi, L.R.; Gómara, B.; González, M.J. (2009). Analysis of dioxins in seafood and seafood products, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 797-815. hdl.handle.net/10.1201/9781420046359-c40, more
  • Perugini, M. (2009). Environmental contaminants: Persistent organic pollutants, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 817-832. hdl.handle.net/10.1201/9781420046359-c41, more
  • Ruiz-Capillas, C.; Jiménez-Colmenero, F. (2009). Biogenic amines in seafood products, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 833-850. hdl.handle.net/10.1201/9781420046359-c42, more
  • Bradley, E.L.; Castle, L. (2009). Residues of food contact materials, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 851-870. hdl.handle.net/10.1201/9781420046359-c43, more
  • Messens, K.; Gryson, N.; Audenaert, K.; Eeckhout, M. (2009). Detection of GMOs in fish feed, in: Nollet, L.M.L. et al. (Ed.) Handbook of seafood and seafood products analysis. pp. 871-887. hdl.handle.net/10.1201/9781420046359-c44, more

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