{"refrec":{"BRefID":226875,"RR":"<b>Nollet, L.M.L.; Toldrá, F. (Ed.)</b> (2009). Handbook of seafood and seafood products analysis. CRC Press: Boca Raton. ISBN 978-1420046-33-5. xviii, 910 pp. <a href=\"https://dx.doi.org/10.1201/9781420046359\" target=\"_blank\">https://dx.doi.org/10.1201/9781420046359</a>","BEntID":218595,"PublicFlag":1,"CheckedFlag":0,"wosflag":0,"vabbflag":0,"RefStringPartII":". CRC Press: Boca Raton. ISBN 978-1420046-33-5. xviii, 910 pp. <a href=\"https://dx.doi.org/10.1201/9781420046359\" target=\"_blank\">https://dx.doi.org/10.1201/9781420046359</a>","DocTypID":5,"DocType":"Book/Monograph","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Nollet, L.M.L.; Toldrá, F. (Ed.)","OrigTitleTranslFlag":0,"Authorstringtrunc":"Nollet, L.M.L.; Toldrá, F. (Ed.)","Englishabstract":"Seafood and seafood products represent some of the most important foods in almost all types of societies around the world. More intensive production of fish and shellfish to meet high demand has raised some concerns related to the nutritional and sensory qualities of these cultured fish in comparison to their wild-catch counterparts. In addition, the variety in processing, preservation, and storage methods from traditional to modern is contributing to an increase in variability in consumer products.","AbstractOtherLang":null,"BibLvlCode":"M","StandardTitle":"Handbook of seafood and seafood products analysis","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2024-12-10 01:33:17.368041","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":null,"OtherDescriptors":null,"Notes":null,"AnaPub":null,"MonPub":2009,"DateUpdate":"2023-08-16","DateCreate":"2013-06-21","SecASFANote":null,"ConfID":null,"PeerRev":0,"VlizCoreFlag":1,"WoScode":null,"VABBcode":null,"OpenAcc":0,"DOI":"10.1201/9781420046359"},"refs":null,"anarec":null,"monrec":{"MonID":226875,"ISBN":"978-1420046-33-5","PubliDate":2009,"IssueDate":null,"Volume":null,"Issue":null,"Pagination":"xviii, 910","Place":"Boca Raton","Edition":null,"BRefXtra":null,"BRefXtraRR":null,"SerID":null,"SerRR":null,"Ser2BRefID":null,"Ser2RR":null,"StandardTitleSer":null,"ISSN":null,"AbbrevSer":null,"Degree":null,"ThesisID":null,"InsID":null,"Acronym":null,"FullStandardName":null,"ToPubliDate":null,"SerNotes":null,"eISBN":null,"Pages":910},"serrec":null,"relations":null,"relationsRev":null,"addrec":null,"othpubs":null,"ownerships":null,"authors":[{"AutName":"Nollet","Firstname":"Leo","Initials":"L.M.L.","Affiliation":"University College Ghent","Discriminator":null,"CorporateFlag":0,"BEntID":218595,"AutID":162556,"OrderNr":1,"DegrID":null,"EditorFlag":1,"CorrespFlag":0,"IllustratorFlag":0,"ReviserFlag":0,"TranslatorFlag":0,"InsAcronym":"HOGENT","InsFSN":"University college Ghent","ORCID":null,"PersID":null,"InsID":4293},{"AutName":"Toldrá","Firstname":"Fidel","Initials":"F.","Affiliation":null,"Discriminator":null,"CorporateFlag":0,"BEntID":218595,"AutID":162557,"OrderNr":2,"DegrID":null,"EditorFlag":1,"CorrespFlag":0,"IllustratorFlag":0,"ReviserFlag":0,"TranslatorFlag":0,"InsAcronym":null,"InsFSN":null,"ORCID":null,"PersID":null,"InsID":null}],"mapdetails":null,"datasets":null,"monographs":null,"monparts":[{"BRefID":228341,"StandardTitle":"Introduction—Importance of analysis in seafood and seafood products, variability and basic concepts","AuthorsString":"Oehlenschläger, J.","BibLvlCode":"AM"},{"BRefID":228343,"StandardTitle":"Peptides and proteins","AuthorsString":"Rustad, T.","BibLvlCode":"AM"},{"BRefID":228344,"StandardTitle":"Proteomics","AuthorsString":"Hólmfrídur, S. <i>et al.</i>","BibLvlCode":"AM"},{"BRefID":228352,"StandardTitle":"Seafood genomics","AuthorsString":"Böhne, A. <i>et al.</i>","BibLvlCode":"AM"},{"BRefID":228354,"StandardTitle":"Nucleotides and nucleosides","AuthorsString":"Concepción Aristoy, M. <i>et al.</i>","BibLvlCode":"AM"},{"BRefID":228355,"StandardTitle":"Lipid compounds","AuthorsString":"Aubourg, S.P.","BibLvlCode":"AM"},{"BRefID":228357,"StandardTitle":"Lipid oxidation","AuthorsString":"Rustad, T.","BibLvlCode":"AM"},{"BRefID":228359,"StandardTitle":"Volatile aroma compounds in fish","AuthorsString":"Ólafsdóttir, G.; Jónsdóttir, R.","BibLvlCode":"AM"},{"BRefID":228370,"StandardTitle":"Basic composition: rapid methodologies","AuthorsString":"Nielsen, H. <i>et al.</i>","BibLvlCode":"AM"},{"BRefID":228371,"StandardTitle":"Microstructure","AuthorsString":"Hernando, I. <i>et al.</i>","BibLvlCode":"AM"},{"BRefID":228372,"StandardTitle":"Chemical sensors","AuthorsString":"Di Natale, C.","BibLvlCode":"AM"},{"BRefID":228373,"StandardTitle":"Physical sensors and techniques","AuthorsString":" De los Reyes Cánovas, R. <i>et al.</i>","BibLvlCode":"AM"},{"BRefID":228374,"StandardTitle":"Methods for freshness quality and deterioration","AuthorsString":"Ozogul, Y.","BibLvlCode":"AM"},{"BRefID":228375,"StandardTitle":"Analytical methods to differentiate farmed from wild seafood","AuthorsString":"Martinez, I. <i>et al.</i>","BibLvlCode":"AM"},{"BRefID":228376,"StandardTitle":"Smoke flavoring technology in seafood","AuthorsString":"Varlet, V. <i>et al.</i>","BibLvlCode":"AM"},{"BRefID":228377,"StandardTitle":"Composition and calories","AuthorsString":"Falch, E. <i>et al.</i>","BibLvlCode":"AM"},{"BRefID":228378,"StandardTitle":"Essential amino acids","AuthorsString":"Concepción Aristoy, M.; Toldrá, F.","BibLvlCode":"AM"},{"BRefID":228379,"StandardTitle":"Antioxidants","AuthorsString":"Kalogeropoulos, N.; Chiou, A.","BibLvlCode":"AM"},{"BRefID":228380,"StandardTitle":"Vitamins","AuthorsString":"Kim, Y.-N.","BibLvlCode":"AM"},{"BRefID":228381,"StandardTitle":"Minerals and trace elements","AuthorsString":"Oehlenschläger, J.","BibLvlCode":"AM"},{"BRefID":228382,"StandardTitle":"Analysis of n-3 and n-6 fatty acids","AuthorsString":"Moretti, V.M.; Caprino, F.","BibLvlCode":"AM"},{"BRefID":228383,"StandardTitle":"Quality assessment of fish and fishery products by color measurement","AuthorsString":"Schubring, R.","BibLvlCode":"AM"},{"BRefID":228384,"StandardTitle":"Instrumental texture","AuthorsString":"Sanchez-Alonso, I. <i>et al.</i>","BibLvlCode":"AM"},{"BRefID":228397,"StandardTitle":"Aroma","AuthorsString":"Elmore, J.S.","BibLvlCode":"AM"},{"BRefID":228398,"StandardTitle":"Quality Index Methods","AuthorsString":"Hyldig, G. <i>et al.</i>","BibLvlCode":"AM"},{"BRefID":228399,"StandardTitle":"Sensory descriptors","AuthorsString":"Hyldig, G.","BibLvlCode":"AM"},{"BRefID":228400,"StandardTitle":"Sensory aspects of heat-treated seafood","AuthorsString":"Hyldig, G.","BibLvlCode":"AM"},{"BRefID":228404,"StandardTitle":"Assessment of seafood spoilage and the microorganisms involved","AuthorsString":"Levin, R.E.","BibLvlCode":"AM"},{"BRefID":228405,"StandardTitle":"Detection of fish spoilage","AuthorsString":"Nychas, G-J.E.; Drosinos, E.H.","BibLvlCode":"AM"},{"BRefID":228407,"StandardTitle":"Detection of the principal foodborne pathogens in seafoods and seafood-related environments","AuthorsString":"Rodríguez-Lázaro, D.; Hernandez, M.","BibLvlCode":"AM"},{"BRefID":228408,"StandardTitle":"Parasites","AuthorsString":"Balbuena, J.A.; Raga, J.A.","BibLvlCode":"AM"},{"BRefID":228411,"StandardTitle":"Techniques of diagnosis of fish and shellfish virus and viral diseases","AuthorsString":"Dopazo, C.P.; Bandín, I.","BibLvlCode":"AM"},{"BRefID":228413,"StandardTitle":"Marine toxins","AuthorsString":"Campora, C.E.; Hokama, Y.","BibLvlCode":"AM"},{"BRefID":228414,"StandardTitle":"Detection of adulterations: Addition of foreign proteins","AuthorsString":"Verrez-Bagnis, V.","BibLvlCode":"AM"},{"BRefID":228415,"StandardTitle":"Detection of adulterations: Identification of seafood species","AuthorsString":"Puyet, A.; Bautista, J.M.","BibLvlCode":"AM"},{"BRefID":228416,"StandardTitle":"Veterinary drugs","AuthorsString":"Kaufmann, A.","BibLvlCode":"AM"},{"BRefID":228417,"StandardTitle":"Differentiation of fresh and frozen–thawed fish","AuthorsString":"Uddi, M.","BibLvlCode":"AM"},{"BRefID":228418,"StandardTitle":"Spectrochemical methods for the determination of metals in seafood","AuthorsString":"Sneddon, J.; Thibodeaux, C.A.","BibLvlCode":"AM"},{"BRefID":228419,"StandardTitle":"Food irradiation and its detection","AuthorsString":"Wong, Y.C. <i>et al.</i>","BibLvlCode":"AM"},{"BRefID":228420,"StandardTitle":"Analysis of dioxins in seafood and seafood products","AuthorsString":"Bordajandi, L.R. <i>et al.</i>","BibLvlCode":"AM"},{"BRefID":228421,"StandardTitle":"Environmental contaminants: Persistent organic pollutants","AuthorsString":"Perugini, M.","BibLvlCode":"AM"},{"BRefID":228422,"StandardTitle":"Biogenic amines in seafood products","AuthorsString":"Ruiz-Capillas, C.; Jiménez-Colmenero, F.","BibLvlCode":"AM"},{"BRefID":228423,"StandardTitle":"Residues of food contact materials","AuthorsString":"Bradley, E.L.; Castle, L.","BibLvlCode":"AM"},{"BRefID":226876,"StandardTitle":"Detection of GMOs in fish feed","AuthorsString":"Messens, K. <i>et al.</i>","BibLvlCode":"AM"}],"serparts":null,"BEntOpen":null,"BEntPrivate":null,"availability":[{"BInstID":250010,"LibID":36,"BRefID":226875,"EmbargoDate":null,"FullEmbargoDate":null,"PhysMedID":0,"hasOCRd":null,"ShelfLocCode":"RES.70","RFID":105584,"PaidValue":null,"Medium":"Paper","Description":null,"Acronym":"VLIZ","Library":"Vlaams Instituut voor de Zee","DutchTerm":"Exploitatie van natuurlijke bronnen","URL":null,"ClassifID":26,"Classification":"Exploitation of natural resources","ReqLink":null,"ClassifTypID":null,"URLLocation":null,"SubDir":null,"InternalReq":null,"LoggedInReq":null,"Disclaimer":null,"DutchDisclaimer":null,"FileFormat":null,"FileDescr":null,"InsPub":1,"InsID":36,"FileFormID":null,"LendableFlag":1,"PublicFlag":1,"orderLib":"A","Notes":null,"AccConID":null,"AccessConstraint":null,"LicURL":null}],"litstyles":null,"thespers":null,"arch2discl":null,"SERpubls":null,"MONpubls":null,"pictures":[],"thestermsPath":[{"ThesaurusTerm":"Seafood","ThestID":7309,"Acronym":"ASFA","ThesTermPath":"Food > Human food > Seafood"},{"ThesaurusTerm":"Handbooks","ThestID":119541,"Acronym":"CAB","ThesTermPath":"Literature > Publications > Reference works > Books > Handbooks"}],"thestermsASFA":[{"ThesaurusTerm":"Handbooks"},{"ThesaurusTerm":"Seafood"}],"taxtermsASFA":null,"geotermsASFA":null,"collections":null,"conf":null,"proj":null,"Physdatasets":null,"spcols":{"222":{"SpName":"BMB - Belgische Mariene Bibliografie","SpColID":222,"ParSpColID":null,"TopParID":null,"ShortName":"BMB","URLLocation":null,"LibID":36,"OpenRepoFlag":null,"SpTypID":null,"TopParIDNotWebsite":null,"SpColPath":"BMB"}},"doi":null,"publs":[{"PublID":331,"PublName":"CRC Press","InsID":null,"PersID":null,"INBOID":4902,"OrderNr":1}],"serparttypes":null,"monauthors":null,"MParts":null,"SParts":null,"hLibs":null,"langs":[{"BEntID":218595,"AbstractFlag":0,"LangID":15,"LangCode":"en","Lang":"English","DutchTerm":"Engels","LangCodeExtended":"eng"},{"BEntID":218595,"AbstractFlag":1,"LangID":15,"LangCode":"en","Lang":"English","DutchTerm":"Engels","LangCodeExtended":"eng"}],"urls":[{"URL":"https://dx.doi.org/10.1201/9781420046359","externalID":"10.1201/9781420046359","URLTypeCode":"DOI","URLID":118444,"URLTypID":13,"URLType":"DOI","URLPrefix":"http://dx.doi.org/"}],"thesterms":[{"ThesaurusTerm":"Handbooks","ThestID":119541,"Acronym":"CAB","ThesTypID":4,"ThesType":"CAB Thesaurus"},{"ThesaurusTerm":"Seafood","ThestID":7309,"Acronym":"ASFA","ThesTypID":1,"ThesType":"ASFA Thesaurus List"}],"taxterms":null,"geoterms":null,"othterms":null,"asfacodes":null,"asfa2codes":null,"thestermsFRIS":[{"ThesaurusTerm":"Handbooks","DutchTerm":null,"ThestID":119541,"Acronym":"CAB","ThesTypID":4,"ThesType":"CAB Thesaurus"},{"ThesaurusTerm":"Seafood","DutchTerm":null,"ThestID":7309,"Acronym":"ASFA","ThesTypID":1,"ThesType":"ASFA Thesaurus List"}],"taxtermsFRIS":null,"geotermsFRIS":null,"othtermsFRIS":null,"resmessage":"","complete":1,"sessions":{"newSesName":"Haspeslagh, Jan, J.","newSesDate":{"date":"2013-06-21 10:32:09.060000","timezone_type":3,"timezone":"Europe/Brussels"},"updSesName":"Verheyde, Fons, F.","updSesDate":{"date":"2023-08-16 08:02:17.770000","timezone_type":3,"timezone":"Europe/Brussels"}}}