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Seafood from producer to consumer, integrated approach to quality
Luten, J.B.; Børresen, T.; Oehlenschläger, J. (Ed.) (1997). Seafood from producer to consumer, integrated approach to quality. Developments in food science, 38. Elsevier: Amsterdam. vii, 712 pp.
Part of: Developments in food science. Elsevier: Oxford; New York; Amsterdam. ISSN 0167-4501; e-ISSN 2211-9345, more
Peer reviewed article  

Available in  Authors 
  • VLIZ: Biological Resources [328788]
  • ILVO: Lokaal 021 [271072]

Keyword
    Marine

Authors  Top 
  • Luten, J.B., editor, more
  • Børresen, T., editor, more
  • Oehlenschläger, J., editor

Content
  • Bech, A.C.; Kirstensen, K.; Juhla, H.J.; Poulsen, C.S. (1997). Development of farmed smoked eel in accordance with consumer demands, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 3-19, more
  • Bredhal, L.; Grunert, K.G. (1997). Determinants of the consumption of fish and shellfish in Denmark: an application of the theory of planned behaviour, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 21-30, more
  • Nielsen, N.A.; Sørensen, E.; Grunert, K.G. (1997). Consumer motives for buying fresh or frozen plaice - a means-end chain approach, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 31-43, more
  • Akse, L.; Midling, K. (1997). Live capture and starvation of capelin cod (Gadus morhua L.) in order to improve the quality, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 47-58, more
  • Batista, I.; Nunes, M.L. (1997). Preparation of enzymatic hydrolysates from fish wastes, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 59-70, more
  • Bremner, H.A.; Paterson, B.D.; Goodrick, B. (1997). Live transport of crabs and shrimp from Australia - Kuruma shrimp and spanner crabs as physiological case studies, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 71-85, more
  • Frederiksen, M.; Popescu, V.; Oslen, K.B. (1997). Integrated quality assurance of chilled food fish at sea, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 87-96, more
  • Hall, G.M.; Zakaria, Z.; Reid, C.L. (1997). Recovery of value-added products from shellfish waste by a lactic acid fermentation process, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 97-102, more
  • Skåra, T.; Cripps, S. (1997). Upgrading of waste from salmon slaughteries using a three phase separation process, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 103-111, more
  • Ohlsson, T. (1997). Minimal processing technologies and high pressure treatment, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 115-125, more
  • Gola, S.; Maggi, A.; Carpi, G.; Pirazzoli, P.; Incerti, I.; Rovere, P. (1997). High-pressure treated shrimp cream: microbiological, chemical and sensorial shelf-life evalutation at refrigeration temperature, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 127-135, more
  • Pérez-Mateos, M.; Lourenço, H.; Montero, P.; Borderías, J. (1997). Gelling of blue whiting muscle under the combined effects of high pressure-time-temperature, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 137-150, more
  • Baron, R.; Mastail, M.; Vallet, J.L. (1997). Fish extrusion process, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 151-158, more
  • Ayensa, G.; Montero, P.; Borderías, J. (1997). Studies on gelation of actomyosin and miced muscle of blue whiting (Micromesistius poutassou) and squid (Toradopsis eblanae), in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 161-170, more
  • Kakouri, A.; Dosinos, E.H.; Nychas, G.-J.E. (1997). Storage of Mediterranean fresh fish (Boops boops and Sparus aurata) under modified atmospheres or vacuum at 3 and 10°C, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 171-178, more
  • Morales, J.; Ruiz-Capillas, C.; López, E.; Moral, A. (1997). Effect of different concentrations of CO2 on Todaropsis eblanae (Lamarck, 1798) and Eledone cirrhosa (Ball, 1841). Biochemical and sensory aspects, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 179-190, more
  • Ofstad, R.; Hermansson, A.-M. (1997). Liquid loss and structural changes during heating of fish products as effected by intrinsic and external factors, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 191-202, more
  • Rodríguez, C.J.; Villar-Estalote, V.; Besteiro, I.; Pascual, C. (1997). Biochemical indices of freshness during processing of sardine (Sardina pilchardus (Walb.)) for canning, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 203-210, more
  • Rosnes, J.T.; Sivertsvik, M.; Bergslien, H. (1997). Distribution of modified atmosphere packaged salmon (Salmo salar) products, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 211-220, more
  • Sivertsvik, M.; Rosnes, J.T.; Bergslien, H. (1997). Shelf-life of whole cooked shrimp (Pandalus borealis) in CO2-enriched atmosphere, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 221-230, more
  • Vareltzis, K.; Soultus, N.; Ambrosiadis, J.; Arsenos, G. (1997). Use of hyperbaric oxygen to extend the shelf-life of cold - stored seabream (Chrysophrys aurata), in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 231-244, more
  • Papa, I.; Alvarez, C.; Verrez-Bagnis, V.; Fleurence, J.; Benjamin, Y. (1997). Evidence for time dependent α-actinin delocalisation and proteolysis from post mortem fish white muscle (Dicentrarchus labrax and Salmo trutta), in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 247-252, more
  • Sørensen, N.K.; Brataas, R.; Nyvold, T.E.; Lauritzen, K. (1997). Influence of early processing (pre-rigor) on fish quality, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 253-263, more
  • Tejada, M.; Torrejón, P.; Del Mazo, M.; Careche, M. (1997). Effect of freezing and formaldehyde on solubility of natural actomyosin isolated from cod (Gadus morhua), hake (Merluccius merluccius) and blue whiting (Micromesistius poutassou), in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 265-280, more
  • Besteiro, I.; Rodríguez, C.J.; Tilve-Jar, C.; Pascual, C. (1997). Formation of biogenic amines during the ripening of anchovy (Engraulis encrasicholus), in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 283-292, more
  • Nielsen, H.H.; Børresen, T. (1997). The influence of intestinal proteinases on ripening of salted herring, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 293-304, more
  • Olsen, S.O.; Skåra, T. (1997). Chemical changes during ripening of North Sea herring, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 305-318, more
  • Nunes, M.L.; Campos, R.M.; Batista, I. (1997). Sardine ripening: evolution of enzymatic, sensorial and biochemical aspects, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 319-330, more
  • Schubring, R. (1997). DSC, TPA, and CIELAB - tools for quality determination during enzymatic ripening of salted herring, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 331-348, more
  • Gunnlaugsson, G.A. (1997). Vision technology: intelligent fish processing systems, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 351-359, more
  • Alonso, A.A.; Banga, J.R.; Gallardo, J.M.; Martín, R.P. (1997). Design and implementation of optimal policies in the thermal processing of canned fish, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 361-365, more
  • Aursand, M.; Gribbestad, I.; Skjetne, T.; Grasdalen, H.; Jørgensen, L. (1997). Assessment of lipid quality in salmon and trout by quantitative NMR techniques, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 367-378, more
  • Dillon, M.; Ryder, J.; Spencer-Garrett, E. (1997). Development of quality cost models, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 379-391, more
  • Jónsdóttir, S.; Vesterager, J. (1997). Product modelling in the seafood industry, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 393-401, more
  • Larsen, E.; Jensen, S.; Zappey, H. (1997). Quality management and measurement in the fish industry, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 403-410, more
  • Huss, H.H.; Dalgaard, P.; Gram, L. (1997). Microbiology of fish and fish products, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 413-430, more
  • Dalgaard, P. (1997). Predictive microbiological modelling and seafood quality, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 431-443, more
  • LeBlanc, E.L.; Stiles, M.E.; McMullen, L.M.; Leisner, J.J. (1997). Characterization of the prevailing flora of Carno-bacterium spp. Growing on CO2 modified atmosphere packaged rainbow trout (Oncorhynchus mykiss) fillets, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 445-454, more
  • Slade, A.; Davies, A.R. (1997). Fate of foodborne pathogens on modified-atmosphere-packaged (MAP) cod and trout, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 455-461, more
  • Horner, W.F.A.; Dillon, M. (1997). QACP: the application of HACCP principles to the assurance of fish product quality as well as safety, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 463-475, more
  • Gill, T.A. (1997). Advanced analytical tools in seafood science, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 479-490, more
  • Jørgensen, B.M.; Jensen, H.S. (1997). Can near-infrared spectrometry be used to measure quality attributed in frozen cod?, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 491-496, more
  • Martinez, I. (1997). DNA typing of fish products for species identification, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 497-506, more
  • Ólafsdóttir, G.; Martinsdóttir, E.; Jónsson, E.H. (1997). Gas sensor and GC measurements of volatile compounds in capelin (Mallotus villosus), in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 507-520, more
  • Rehbein, H. (1997). Different methods for measurement of TMAO-ase activity in extracts of fish tissues, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 521-527, more
  • Solberg, C. (1997). NIR - a rapid method for quality control, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 529-534, more
  • Nielsen, J.; Jessen, K. (1997). New development in sensory analysis for fish and fishery products, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 537-547, more
  • Whittle, K.J. (1997). Opportunities for improving the quality of fisheries products, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 549-560, more
  • Luten, J.B.; Vermaat, R.; Bouquet, W.; van Barneveld, E. (1997). ATP-breakdown products, measured by ion-pair HPLC, in whiting (Merlangius merlangus) during controlled ice-storage quality profile experiments, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 561-569, more
  • Oehlenschläger, J. (1997). Volatile amines as freshness/spoilage indicators. A literature review, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 571-586, more
  • Simopoulos, A.P. (1997). Nutritional aspects of fish, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 589-607, more
  • Bandarra, N.M.; Barata, J.D.; Batista, I.; Nunes, M.L.; Bruges, M.; Nascimento, C.; Dickson, J.; Empis, J.M. (1997). Influence of sardine oil supplements on fatty acid profile and cholesterol levels in the rat, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 609-619, more
  • Bruce; Elvingsson, P.; Malmheden-Yman, I.; Slorach, S. (1997). Coordination of nutritional, health risk and fair trading aspects of fish and fish products for human consumption. The experience of the Swedish National Food Administration, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 621-632, more
  • Karl, H. (1997). Influence of the smoking technology on the quality of smoked fish regarding undesirable compounds, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 633-639, more
  • Oehlenschläger, J. (1997). Marine fish - a soure for essential elements?!, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 641-652, more
  • Shen, L.H.; Hoek-van Nieuwenhuizen, M.; Luten J.B. (1997). Speciation and in vitro bioavailability of selenium in fishery products, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 653-663, more
  • Whittle, K.J.; Anderson, D.A.; Davis, H.K.; Lavety, J.; MacKie, P.R.; McGill, A.S.; Moffat, C.F.; Shepherd, N.J.; McVicar, A.H. (1997). Tainting of caged salmon (Salmo salar) as a consequence of the Braer oil spill, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 665-679, more
  • Valdimarsson, G.; Børresen, T.; Oehlenschläger, J. (1997). WEFTA Seafood conference 1995: summary of the round table discussion, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 681-686, more
  • Bremner, H.A. (1997). Ode to durability, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 687-689, more

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